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Barton Seaver's path to becoming an environmental advocate cut through the kitchens of Washington's restaurants. As a chef, he pioneered programs to prepare food in sustainable ways - and challenged eaters to learn more about where their meals come from. These days, Seaver's path goes through academia, where he's working through the Harvard School of Public Health to help people understand these issues in human terms. He joins us in the studio to explore the relationship between food, public health and the environment - and all the things we can learn every time we grill out in the backyard.
Since Prohibition, Montgomery County has held the purse strings on liquor sales, meaning the county sells every drink from beer to bourbon to local bars and restaurants. But local business owners are pushing back from this system, claiming it lacks efficiency and leaves customers waiting. County officials say they are holding out for alternatives that protect those within the industry. We discuss both sides of the issue today.
Kojo chats with Exelon's chief strategy officer about the company's vision for electric service in the Washington region, and its argument for why its acquisition of Pepco is in the best interest of customers.