This edition of Food for Thought features Amy Trubek, author of “The Taste of Place,” published by the University of California Press. Amy Trubek is Assistant Professor in the Department of Nutrition and Food Sciences at the University of Vermont. She is the author of “Haute Cuisine: How the French Invented the Culinary Profession.” Later in the hour, young author, Andrew Licht and his father, Dan, are featured talking about Andrew's book “The Ferret Capture.” Andrew wrote the story when he was in fourth grade and his dad helped him get it published. This edition of Food for Thought covers the topics of farming, arts and culture, endangered species, and children's writing.