Joe Donahue

Vice President, News and Programming

Joe talks to people on the radio for a living. In addition to countless impressive human "gets" - he has talked to a lot of Muppets. Joe grew up in Philadelphia, has been on the area airwaves for more than 25 years and currently lives in Washington County, NY with his wife, Kelly, and their dog, Brady. And yes, he reads every single book. 

Ways To Connect

We hear all the time about weight gain, weight loss, how Americans are the heaviest we have ever been, and myriad plans for remedying our egregious fatness. Yet, what if much of what we are told, and what we believe, simply is not true?

Writer Harriet Brown set out to explore our relentless obsession with weight and thinness in the new book Body of Truth: How Science, History, and Culture Drive Our Obsession with Weight--and What We Can Do about It.

We’re constantly warned about the dangers of being overweight or obese; even the government has proclaimed a war on obesity, demanding that steps be taken to end the epidemic. Our society glorifies the slender and super-fit and our concerns over body image boosts a $54 billion diet industry. Yet, according to the new science of obesity, the lean models and the mean athletes may be heading to an early grave.

In his new book, The Obesity Paradox: When Thinner Means Sicker and Heavier Means Healthier, cardiologist and researcher, Carl J. Lavie, reveals the truth behind body fat’s effect.

  

  April 1975. During the chaotic final days of the Vietnam War, as the North Vietnamese Army closed in on Saigon, South Vietnamese resistance crumbled. City after city and village after village fell to the North while the few U.S. diplomats and military operatives still in the country contemplated withdrawal.

With the lives of thousands of South Vietnamese hanging in the balance, those in control faced an impossible choice--who would go and who would be left behind to face brutality, imprisonment or even death. Directed by Rory Kennedy and airing in conjunction with the 40th anniversary of the fall of Saigon, Last Days in Vietnam premieres on American Experience tomorrow night from 9:00-11:00 p.m. on PBS.

  

  Raymond Francis, a chemist and a graduate of MIT, once found himself in a hospital, battling for his life. The diagnosis: acute chemical hepatitis, chronic fatigue, multiple chemical sensitivities, and several autoimmune syndromes, causing him to suffer fatigue, dizziness, impaired memory, heart palpitations, diarrhea, numbness, seizures and numerous other ailments.

Knowing death was imminent unless he took action, Francis decided to research solutions for his disease himself. His findings and eventual recovery led him to conclude that almost all disease can be both prevented and reversed.

He writes about his journey in the new book: The Great American Health Hoax.

How has America become the most unequal advanced country in the world? And what can we do about it? In the new book The Great Divide: Unequal Societies and What We Can Do About Them, Joseph Stiglitz expands on the diagnosis he offered in his book The Price of Inequality and suggests ways to counter America’s growing problem. 

The Nobel Prize Winning Economist and the best-selling author, Joseph Stiglitz, joins The Roundtable this morning.

4/27/15 Panel

4 hours ago

  The Roundtable Panel: a daily open discussion of issues in the news and beyond.

Today's panelists are WAMC's Alan Chartock, WAMC newsman, Ray Graf, and University at Albany Journalism Professor and Investigative Reporter, Rosemary Armao.

Scheduled topics include the earthquake in Nepal; Russian hackers and President Obama's email; Clinton Foundation missteps; Baltimore protests; White House Correspondents Dinner.

ciachef.edu

  Our friend John Fischer is a professor of hospitality and service management at The Culinary Institute of America in Hyde Park, NY.

Mr. Fischer teaches the baccalaureate-level Beverage Operations Management, Advanced Principles of Service Management in Hospitality, and Spirits and Principles of Mixology courses.

Wines discussed and tasted on air:
1. Les Quarte Tours, Coteaux d'Aix en Provence 2014
2. Wölffer Estate Rosé, North Fork of Long Island 2014
3. Château d'Aqueria, Tavel, Rhône 2014
4. Roederer Estate, Brut Rosé, Anderson Valley NV

ciachef.edu

 While offering full chef degrees and operating restaurants for the public, The Culinary Institute of America also offers other programs for food enthusiasts – Boot Camps, Cooking and Wine Classes, Demos and Tastings.

Mark Ainsworth is a professor of culinary arts at The Culinary Institute of America. Chef Ainsworth teaches courses in both the college’s degree programs and in its Continuing Education division.

A 1986 graduate of the CIA, he holds dual certification from the CIA and the American Culinary Federation as a ProChef Level III and Certified Executive Chef.

ciachef.edu

  Ted Russin is the associate dean of culinary science at The Culinary Institute of America . He oversees the college’s baccalaureate degree program in culinary science, and is responsible for the curriculum, instruction, and program development for the entire academic major. He is also an instructor for the Culinary Research & Development and Ingredient Functionality courses in the program.

Mr. Russin was host and creative development consultant for the Cooking Channel special Geek-A-Licious in 2011 and a consulting expert and editor for the gels, thickeners, and foams chapters in Nathan Myhrvold’s groundbreaking book, Modernist Cuisine.

So, how is the science of food different from the art of cooking and how does one get those ingredients to function?! Ted Russin joins us.

http://www.foodislife.org/

This campus is swarming with diligent students – dead-set on becoming the best in their field. But how does a person decide that they want to make food and food service their career?

Darcy Sala is the chef-instructor for Dutchess County BOCES Career and Technical Institute in Poughkeepsie, NY. She graduated from The CIA in 2001 and she joins us now along with Kimberly Calle – an 11th grader at John Jay High School in Hopewell Junction who is part of the culinary program at Dutchess BOCES to talk about how people find their passion for food prep and turn it into a career.

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