March 12, 2011
March 12, 2011
Chef Scott Peacock joins us this week with his series The Alabama Project, conversations with some of Alabama's oldest residents. Jane and Michael Stern are at Du-par's in Los Angeles, Fred Plotkin reports on the 150th anniversary of the Republic of Italy and we get a quick primer on sugaring from Tim Herd, author of Maple Sugar from Sap to Syrup.
Episode Rundown
00:00 – 01:00 Intro
Lynne talks about a TED talk & book called pig 05049Book: pig 05049 by Christien Meindertsma
Video: Christien Meindertsma at TED
01:00 – 10:04 Scott Peacock
The Alabama Project is a project from Scott Peacock where he travels through Alabama and interviewing the eldest Alabaman's about their earliest food memories.Recipe: Cheese Straws
Info: thealabamaproject@gmail.com
10:04 – 14:40 Jane and Michael Stern
Jane and Michael Stern are eating at Du-par's in Los Angeles, CA.Book: 500 Things to Eat Before It's Too Late
Web site: www.du-pars.com Roadfood.com
Recipe: Swiss Chard Pancakes
14:40 – 21:38 Fred Plotkin
Fred Plotkin talks about the history of Italy, its history, the changes in the Italian Republic plus the influences of their food.Recipe: Maccheroncelli Alla Campofilone
Book: Italy for the Gourmet Traveler
Web site: www.fredplotkin.com
21:42 – 27:01 Doug Hall
Doug Hall talking about good Organic Gardening seed picksList of the Plants:
San Marzano Gigante 3' tomato
'Beananza' Green Bean
'Sea of Red' Leaf Lettuce
'Aton' Basil
'Cavili' Zucchini
'Beananza' Green Bean
'Sea of Red' Leaf Lettuce
'Dakota Tears' Onion
'Double Zahara Fire' Zinnia
'Red Pearl' Cherry Tomato
'Pinot Noir' Bell Pepper
'Moonsong Deep Orange' Marigold
'Aton' Basil
'Bitonto' Cherry Tomato
Article: in Organic Gardening Magazine Feb/March 2011
27:01 – 34:09 Calls, Pt. 1
46:44 – 50:40 Tim Herd
How do you tap your tree? Tim Herd talks to us about our tree's when the sap starts running and the search for the perfect Maple Syrup.Recipe: Maple Granola
Book: Maple Sugar: From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat
This Week's Recipes
Images from This Episode
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The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks 
Dodgie Schaffer, Montgomery, Alabama
Photo by Alex Cullen/IRISCAPE Productions
Jim Murphy, Slocomb, Alabama
Photo by Alex Cullen/IRISCAPE Productions
Ollie Glass, who will be 100 this August. Hartford, Alabama
Photo by Alex Cullen/IRISCAPE Productions
Ollie Glass and Scott Peacock talking at the breakfast table
Photo by Alex Cullen/IRISCAPE Productions
Food writer and chef, Scott Peacock, of The Alabama Project
Photo by Alex Cullen/IRISCAPE Productions-
Italy for the Gourmet Traveler -
Organic Gardening Magazine Feb/March 2011 -
Maple Sugar: From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat -
Tim Herd
Jane and Michael Stern: Los Angeles, CA
Du-par's
Jane and Michael Stern talk about eating pancakes in Los Angeles at Du-par's. Du-par's at Farmers Market in Los Angeles, CA
More restaurant recommendations
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Books
- Italy for the Gourmet Traveler by Fred Plotkin
- Maple Sugar: From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat by Tim Herd
- The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks by Edna Lewis and Scott Peacock
- 500 Things to Eat Before It's Too Late by Jane and Michael Stern
Music
- "Sala" by Tosca, from JAC
- "Paper Tiger" by Dr Lonnie Smith and David "Fathead" Newman, from Boogaloo to Beck
- "Lay Low" by My Morning Jacket, from Z
- "Meditation" by Charlie Byrd, from Byrd by the Sea
- "Gomni" by Ali Farka Toure and Toumani Diabate, from In the Heart of the Moon
- "Where Do I Begin?" by Chemical Bros., from Dig Your Own Hole
- "In the Countryside" by Benjy Ferree, from Leaving the Nest
- "Call Me" by Aretha Franklin, from Aretha'a Best
- "Last Train Home" by Pat Metheny Group, from Still Life
- "The Splendid Table Theme" is written and performed by Billy Barber, "Two for the Road" (used for the Sterns segment) was written by Henry Mancini for the film of the same name. It's also performed by Billy Barber.
