Savoring the Flavors: How Place Affects the Taste of Your Food

How does location affect the taste of your food? Food and environment writer Jacobsen explores the connection between these two, extending the French wine-growing concept of terroir out to a variety of foods from the Western Hemisphere. Learn where the best-tasting honey comes from; why Alaska's Yukon River produces the richest salmon; and how one underground cave in Greensboro, Vermont, produces many of the country's most intense cheeses. Bring your meals to a whole new flavor level by learning where to shop for what.

Speaker: Rowan Jacobsen, Author, American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields and A Geography of Oysters