Brain Candy

Community leader Pam Warhurst says we can enjoy and relate to our food not only by buying it in supermarkets, but by growing it in our town's public spaces and engaging our communities.

Sugar is a major culprit in diseases such as obesity, diabetes and dementia—and because it's in almost everything we consume, Dr. Robert Lustig says it's time to get more proactive.

Professor Charles Spence studies what makes for a great eating experience. He says it's far more dependent on 'the everything else' that surrounds the meal, rather than the food itself.

Entomologist Marcel Dicke wants us to reconsider our relationship with insects, promoting bugs as a tasty — and ecologically sound — alternative to meat in an increasingly hungry world.

Food writer Mark Bittman says long before Pop Tarts, Americans ate simple food that was grown closer to home. He says we need to get back to that time by eating locally, seasonally, and sustainably.