May 22, 2010
Lynne takes us deep into the issues facing independent cheese producers with Gordon Edgar, author of Cheesemonger, A Life on the Wedge. She also discusses local dairies and small-scale farming with Tracey Ryder. Also on the show, the Sterns have found first-rate seafood at Sting Ray's in Cape Charles, VA, Sally Schneider re-uses her kitchen cabinets, and Scott Hule tells us why it's not so bad to break a wineglass. And of course, a healthy dose of Lynne's expert advice on your kitchen questions.
Episode Rundown
00:00 – 01:38 Intro
01:38 – 09:00 Kitchen cabinets
Author Sally Schneider talks with Lynne about making use of kitchen cabinets in other parts of the home.Website: The Improvised Life
Recipe: Sunday Soup with Little Cheese Pastas
9:00 – 13:19 The Sterns
Jane and Michael Stern at a former gas station serving delicious seafood — Sting-Rays — in Cape Charles, VA.Book: 500 Things to Eat Before It's Too Late
Website: roadfood.com
13:20 – 19:35 Gordon Edgar: A Life on the Wedge
Lynne and Gordon talk about issues facing independent cheesemakers, and how cheese eating doesn't have to be snobbish.Website: gordonzola.net
Book: Cheesemonger: A Life on the Wedge
Recipe: 21st Century Mac and Cheese
19:35 – 27:38 Wineglasses
Scott Huler takes a closer look at indulgence, and the significance of a broken wine glass.Website: www.scotthuler.com
Book: On the Grid
27:38 – 32:35 Small Scale Dairies
Tracey Ryder (creator of Edible magazine) and Lynne talk about the issues facing small, local dairies.Recipe: Caramel Ice Cream with Caramel Sauce & Fleur de Sel
Book: Edible: A Celebration of Local Foods
32:35 – 35:10 Trivia
At a dinner party in 18th century France, what might you find your wine glasses in?A major collectable these days, a wine rinser. In the 18th century, not everyone had enough glasses for everyone, so each glass needed to be rinsed between wines.
35:10 – 46:51 Calls
Lynne answers listener calls about bean recipes, how to tell how well-done a steak is, resources for ethnic foods, and how to preserve a collection of recipes.Resources: Spanish: La Tienda, The Spanish Table; Mediterranean Zingerman's; Spices: Penzey's, Savory Spice. Well-recommended: cajungrocer.com, kingarthurflour.com.
This Week's Recipes
Images from This Episode
Sally Schneider's cabinets
Crab Imperial at Sting Ray's
Cheesemonger
Edible- "Momento" by Bebel Gilberto, from Momento
- "Rosie's Door" by Sam Keenan, from All the Dark Colored Markers Went Dry
- "Tenousness" by Andrew Bird, from Noble Beast
- "Dressed Up Like Nebraska" by Josh Rouse, from Dressed Up Like Nebraska
- "How Many Biscuits Can You Eat?" by Split Lip Rayfield, from For a Decade of Sin: 11 Years of Bloodshot Records
- "To the Music" by Colder, from Heat
- "Atomic Bomb" by Electrelane, from Axes
- "Four Leaf Clover" by Badly Drawn Boy, from One Plus One is One
- "Trance Dance" by Hamid Barondi, from Putumayo Presents World Lounge
- "Follow the Light" by Travis, from The Invisible Band
- "Dead Limmertz" by Azymuth, from Abstract Funk Theory
- "Call Me" by Deee-Lite, from Dewdrops in the Garden
Images from this week's episode
Where We Eat
Jane and Michael Stern: Sting Ray's
Cape Charles, VA
Located in a gas station, Sting Ray's is known to locals as Chez Exxon — a tribute to the high quality of regional food that is served. Despite the four-star dishes, it remains a downhome place with friendly service.
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Sting Ray's
26507 Lankford Hwy
Cape Charles, VA 23310-5603
(757) 331-1541
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