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April 2003
April 5 - April 12 - April 19 - April 26
(How to listen)
April 5: Gin Craze | Listen
The gin craze in eighteenth-century London was a 30-year reign that both elevated and devastated an era. We'll hear the story from Jessica Warner, author of Craze: Gin and Debauchery in an Age of Reason.
The Sterns are traveling New Mexico's Turquoise Highway and dining among peahens, wild turkeys, and peacocks at the San Marcos Café in Cerrillos. John Willoughby of Gourmet magazine thinks a bottle of Vietnamese fish sauce belongs in every cupboard—and it's essential in his recipe for Spicy Cabbage Salad with Chile-Rubbed Flank Steak.
Nancy Silverton, the high priestess of bread baking, has ideas for what to do with those stale loaves lurking in the pantry. Sort-Of Frisée Lardon from her new book, Nancy Silverton's Sandwich Book, is a delicious way to use the last of that $5 loaf you bought last week. Food writer David Leite tells the tale of a man and his stove. And Lynne shares her recipe for Luxury Scrambled Eggs recently featured in our newsletter, "Weeknight Kitchen."
April 12: Eating Appalachian | Listen
Dr. Kelly Brownell, director of the Yale Center for Eating and Weight Disorders, joins us this week for a look at how TV commercials shape our eating habits. His take on how advertising may be affecting our health raises all sorts of questions. Should junk food be controlled like alcohol and tobacco ads?
On the opposite side of the health issue, Jane and Michael Stern are eating Butter Burgers at Solly's Grille in Milwaukee. Only in Wisconsin would they figure out how to add butter to a burger.
Joshua Wesson has great buys in Spring wines to go with Lynne's Spring Fling menu and recipes. Patty Volk, author of Stuffed, delivers a soliloquy on dieting, David Rosengarten evaluates pasta, and it's space food for the astronauts on the International Space Station.
April 19: The Passionate Vegetarian | Listen
Lynne talks with Chuck Williams, the creator and vice chairman of the Williams-Sonoma retail empire. Back in the 1950s, when the pressure cooker was sophisticated cookware, Chuck was promoting French copper, couscous pots, and kitchen equipment from Europe. It was all so exciting and new. Nowadays, high-quality professional gear is virtually mainstream and cooks can thank Mr. Williams for his vision.
Jane and Michael Stern are eating regional "street food" at its best: hot tamales at the crossroads of the Mississippi Delta. Sally Schneider fills us in on a rite of spring that's often overlooked: the wild and wonderful ramp. Her recipe for Pasta with Ramps highlights this assertive member of the onion family.
Steven Beaumont tracks down some fine Pacific Northwest beers in Seattle and Portland. And travel writer Anya Von Bremsen returns with a report on Tokyo's stunning new food halls. Get all the details from her article in the May 2003 issue of Food and Wine magazine. Finally, we'll have a salmon update from the folks at the Monterey Bay Aquarium's Seafood Watch.
April 26: Vegetable Curator | Listen
Elizabeth Schneider, a woman who knows vegetables from the seed to the plate, joins us this week with simple ideas for good, healthy eating from her new book Vegetables from Amaranth to Zucchini: The Essential Reference. Elizabeth has given over the past decade to gathering every shred of information on produce—the best varieties to buy and the best ways to cook them. Her recipes for Baked Scented Beets and Greens and Herbed Carrot and Leek Chunks, Oven Steamed are inspired.
It's terrific Mexican food at Mariscos Chihuahua in Tucson, Arizona, for Jane and Michael Stern. Our very opinionated cheese guy Steve Jenkins talks chèvre, and Randall Graham, founder of Bonny Doon Vineyards, forecasts the next thing in wine bottling—screw tops. Writer Susana Trilling, author of Seasons of My Heart: A Culinary Journey Through Oaxaca, takes us to Mexico and into the kitchen of the woman who taught her to cook. Her recipe for Mole Coloradito Oaxaqueño is extraordinary. We'll hear about mind games designed to get us to tip more (listen up, waiters and waitresses!), and Lynne takes phone calls.
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