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August 1, 2009

This week we've tips to turning your kitchen green with Kate Heyhoe author of Cooking Green: Reducing Your Carbon Footprint in the Kitchen, historian Rachel Lauden explores the link between Mexican cuisine and Islam, and cheesemonger Steve Jenkins explains the real cost of artisan cheeses.

Audio

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00:00 – 01:05  Intro

01:05 – 06:14  The Sterns

07:53 – 12:06  Steve Jenkins - Artisan Cheese

Steve Jenkins recommends the best artisan cheeses. See feature (right)

Book: The Food Life: Inside the World of Food with the Grocer Extraordinaire at Fairway

12:51 – 18:47  Cooking Green

Kate Heyhoe joins us for a look at reducing our "cookprint."

Book: Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way
Recipe: Feta Pesto and 2-Minute Pasta

24:20 - 32:57   Gastrosexual of the Month/Trivia question

Lynne talks with Trey Massey — our final Gastrosexual of the Month, and fields a call about food-spice flavor marriages.

33:48 - 46:07  Trivia answer/Calls part 2

Lynne fields calls about a creamy Tuscan whitefish, how to make sourdough tangy, and pairing raspberries with meat.

46:07 – 50:22   Shellfish on Teflon

Dr. Jonathon Wilker joins us by phone to talk about how shellfish will adhere to surfaces in wet environments.

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Recipes

Blender Borscht with Dill Cream

Feta Pesto and 2-Minute Pasta

A Classic Pesto of Genoa

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Steve Jenkins' Cheese Picks

Grafton Village Four Year Cheddar from Vermont

Rogue Creamery Smokey Blue Cheese

Where We Eat

Jane and Michael Stern
Harold's New York Deli
Edison, NJ

Jane and Michael Stern are enjoying gargantuan portions at what they call (probably) the best delicatessen in America.

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