Diane speaks with Dr. Roger Kligler who is living with advanced stage cancer on why he's suing the state of Massachusetts for the 'Right to Die' and with Dr Jessica Vitter, and intensive care and palliative care specialist on why better communication is so needed between doctors and patients facing end-of-life issues.
When Nora Pouillon first walked the aisles of an American supermarket, she was stunned. In place of the fresh meat and greens of European shops, she found hormone-filled packaged beef and sad-looking tomatoes. Growing up a child of war on a farm in the Alps, the native Austrian learned early on that food is precious and healing. When she came to Washington D.C. in the 1960s, she sought out natural produce and meat at a time when few were paying attention to the benefits of organic food. In 1979, she founded what would become the first certified organic restaurant in the country. Diane sits down with pioneering chef Nora Pouillon.
- Nora Pouillon chef and owner of Restaurant Nora, the first certified organic restaurant in the country. Author of the new memoir "My Organic Life."
Recipes From Restaurant Nora
Read A Featured Excerpt
Excerpted from “My Organic Life” by Nora Pouillon. Copyright © 2015 by Nora Pouillon. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Q&A: Nora Pouillon
Nora Pouillon of Retaurant Nora chatted with listeners in a live Q&A.
7 Ways To Go Organic
There's a reason people reach for frozen dinners or takeout: Navigating the grocery store can be an overwhelming, headache-inducing experience - even more so if you aren't sure what exactly it is you want.
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