Recipes, Listings and Audio | The Splendid Table with Lynne Rossetto Kasper

April 24, 2010

We're pondering the food supply of the future with Raj Patel author of The Value of Nothing. Plus, Greek chef Diane Kochilas teaches how to use mastiha; Charlotte Druckman joins us to ask the question "why are there no famous female chefs?" And we check in with Jane and Michael Stern, who are eating classic road food at White Hut in Springfield, MA.

Episode Rundown

00:00 – 01:02 Intro

01:02 – 9:30 Great Women Chefs?

Writer Charlotte Druckman talks with Lynne about what she sees as the dearth of great female chefs.

Article: PDF file available at Gastronomica.org
Recipe: Midnight Asparagus with Creamy Eggs

9:30 – 15:09 Mastiha Cuisine

Greek chef Diane Kochilas joins us to talk about the flavorful, gummy seasoning known as mastiha.

Recipe: Green Olive, Lentil and Mastiha Tapenade
Books: Mastiha Cuisine Cookbook, The Greek Vegetarian

15:10 – 23:40 The Value of Nothing

Author and scholar Raj Patel talks with Lynne about what the future of food and economic policy holds in the next 40 years.

Book: The Value of Nothing
Website: rajpatel.org

23:40 – 28:20 The Sterns

Jane and Michael Stern are eating the ultimate fast food burgers at White Hut in Springfield, MA

Book: 500 Things to Eat Before It's Too Late
Web sites: www.whitehut.com, roadfood.com

28:20 – 32:18 Calls pt. 1

Lynne takes a listener's calls about international doughnuts.

33:35 – 33:55 Trivia

What is the new charitable effort by KFC? (hint: it has something to do with the Double Down "sandwich")

34:48 – 47:14 Calls pt. 2

Back to the phones. Lynne takes calls about pairing food with books, more specifically Ayn Rand; making cole slaw, and using homegrown lemons.

47:14 – 52:00 DNA Mapping

Brenda Tan and Matt Cost, high school students at the Trinity School in New York, used a new form of DNA coding to map the different species in their neigborhood. In their studies, they found about 95 species surrounded their daily life. They found some interesting misrepresentations of food, too.

Article: www.scientificamerican.com

This Week's Recipes

Midnight Asparagus with Creamy Eggs

Green Olive, Lentil and Mastiha Tapenade

Images from This Episode

Images from this week's episode

Green Olive Lentil Mastiha Tapenade
Mastiha Cuisine
Raj Patel
The Value of Nothing

Where We Eat

Jane and Michael Stern: White Hut
Springfield, MA

Listen

The cheeseburger is a modest-sized patty cooked through on a grill and sandwiched in a tender white bun. It is a likeable lunch-counter burger, but what puts it in a class by itself is grilled onions.

The hot dogs are exemplary, too. Sizzled on the grill alongside the hamburgers, they are medium-sized tube steaks that blossom under a mantle of mustard, relish, and raw onions (applied by the waitress, as you specify); and they are served in a bun that is soft on the inside, but buttered and toasted to a luxurious golden brown on the outside.