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    A Fresh Take On Thanksgiving

    This hour, we’ll talk about freshening up Thanksgiving staples – and about how to accommodate guests with dietary restrictions – with Dallas Morning News restaurant critic and Cooks Without Borders blogger Leslie Brenner and television chef and restaurateur Tiffany Derry.

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    Tacos, Tamales And Tex-Mex

    This hour, we’ll talk about Tex-Mex with two experts: Mando Rayo, co-author of “The Tacos of Texas” and Sylvia Casares, author of “The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens.”

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    A More Sustainable Food System

    This hour, we’ll talk about why some food regulations may have unintended consequences – and about how we can more efficiently feed the country – with food lawyer Baylen J. Linnekin. He’s the author of “Biting the Hands That Feed Us: How Fewer, Smarter Laws Would Make Our Food System More Sustainable.”

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    The Future Of Food

    This hour, we’ll be joined by Jayson Lusk, chair of the department of agricultural studies at Oklahoma State University and author of “Unnaturally Delicious: How Science and Technology are Serving Up Foods to Save the World” (St. Martin’s Press).

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    Waste Not, Want Not

    This hour, we’ll talk about simple strategies for reducing waste in our own homes with Dana Gunders of the Natural Resources Defense Council. Her new book is called “Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food.”

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    The Jemima Code

    This hour, we’ll talk to food writer Toni Tipton-Martin about the black contribution to American cuisine, the subject of her book “The Jemima Code: Two Centuries of African American Cookbooks.”

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    GMO (Oh No!)

    This hour, we’ll talk with William Saletan about the fear of genetically modified organisms when hundreds of studies find nothing wrong with them.