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September 2003
September 6 - September 13 - September 20 - September 27
(How to listen)
September 6: A History of Candy | Listen
This week it's all about sweets. We'll take a look at the great candy civilizations—ancient India and Persia—and their contribution to our modern day sweet tooth. Our guest is Tim Richardson, author of Sweets: A History of Candy.
The Sterns are in Charlevoix, Michigan where Jane says she ate the pancake of her life at Juilleret's.
Cook and author Sally Schneider was inspired by Alice B. Toklas and the honey bee to create a luscious Nougat Ice Cream. Then screenwriter Bix Skahill brings us his unique take on sugar and family dysfunction.
Food critic David Rosengarten returns with his picks of hard ciders, and Lynne talks with Arnold Carbone, head of what they call "Bizarre and D" and Ben & Jerry's.
September 13: Scandinavian Cooking | Listen
Some of the world's most intriguing cooking comes from a place where the living hasn't always been easy. It's Scandinavia, and Norwegian food authority Andreas Viestad, author of Kitchen Light, takes us there. He shares his recipes for Spicy Gravlaks with Aquavit and an interesting "Mock" Aquavit.
The Sterns are knocking back oyster shooters with oyster burger chasers at Pacific Oyster in Bay City, Oregon.
Culinary forager Ari Weinzweig reveals the secret to selecting the best salami and ham and gives us his recipe for Spanish Salad with Oranges and Olive Oil. Ari's new book, Zingerman's Guide to Good Eating, hits bookstores soon.
The always original Calvin Trillin expounds on the wine ways of Kansas City and a little-known bond linking Mogen David with Chateau Lafite.
Christopher Kimball, editor and publisher of Cook's Illustrated magazine, tells us how to avoid dry, tasteless chicken breasts. His delicious recipe for Pan-Roasted Chicken with Mustard and Sherry illustrates his technique. Christopher's latest book is The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes.
We'll learn how to make our own garlic powder from Herrick Kimball, author of The Complete Guide to Making Great Garlic Powder, and the phone lines will be open for your calls.
September 20: California Cuisine | Listen
We're taking a look at the ground breaking culinary revolution that blasted onto the scene in the 1970's, sending foodies of that era into fits of rapture. It was called California Cuisine and it was so new, so hot, and so chic. Our guest, California chef Jeremiah Tower, was front and center in the movement that put fresh-from-the-field, locally grown food onto restaurant dinner plates and, ultimately, our tables at home. His new book, California Dish is a memoir of that moment in time. Lynne did some reminiscing herself and came up with her homage to California Cuisine: Garlic Bread, Green Bean and Tomato Salad.
The Sterns are eating brisket and trying to ignore the glaring bulldog at Sugar's in Velarde, New Mexico.
Cheesemonger Steve Jenkins has a curious diner's guide to sheep cheese, and Lynne shares a favorite recipe for Wilted Greens and Sheep Cheese Bruschetta.
Chinese food expert Bik Ng leads reporter Scott Haas into the world of dim sum, and we'll hear the story of how Arnie, the Doughnut took charge of his life.
September 27: Cultural History of Chocolate | Listen
For some of us, a bit of fine, luxurious chocolate can soothe our stress or brighten a dreary day. But how many of us know that our Godiva bar started out as a goopy white substance from the insides of an ugly cacao pod? Maricel Presilla, author of The New Taste of Chocolate: A Cultural and Natural History of Cacao, shares some history and cultural lore about our antidote of choice and leaves us with two recipes: Kekehi Cacao-Chile Balls and Maya-Mediterranean Chocolate Rice Pudding.
Jane and Michael Stern are sampling smoked eel and other delicacies from The Eel Man of the Delaware Valley; and winemaker Randall Graham of Bonny Doon Vineyards talks "wine of the prostitute" and Strawberry Fizz. Cheese expert Steve Jenkins offers alternatives to Brie; and we'll go to New Orleans for the return of a Sunday classic.
We'll hear how an adult-ed class teamed up with salsa to change the lives of a group of Mexican women in California's Anderson Valley. The "salsa ladies" collectively wrote Secrets of Salsa: A Bilingual Cookbook to tell their inspiring story and share recipes like Potato and Carrot Salsa.
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