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April 2007
April 7 - April 14 - April 21 - April 28
April 7: Fred Kirschenmann | Listen | Download
Fred Kirschenmann of The Leopold Center for Sustainable Agriculture joins us this week to talk why America lost touch with her food source—the farm—and looks at the resurrection taking place, right now, on farms across the land.
The Sterns are at the source of a different "chicken fried" steak at the Rock Café, located on the final stretch of the famed Route 66 in Stroud, Oklahoma.
Our wine wizard Josh Wesson is back and this time he's debunking all those wine myths, starting with sulfites.
Bee scientist Dennis Van Englesdorf joins us to investigate the mystery of the vanishing honeybees and the impact on crop pollination.
Gourmet magazine's John Willoughby, author of Let the Flames Begin, has ideas for Easter lamb and ham, new party cuts to try, and a recipe for Mensaf (Lamb in Spiced Yogurt Sauce with Rice and Bread.)
Stanley Feder of Simply Sausage, Inc. tells of cooking paella for 3,000 in Spain. It's a story that gives new meaning to cooking for a crowd.
Lynne has a recipe for Wilted Greens and Sheep Cheese Bruschetta and, as always, takes your calls.
April 14: Gael Green | Listen | Download
She's sensual, iconoclastic, and hungry. In the late 1960's she blew the lid off stuffy food writing with her restaurant reviews for New York, the smartest magazine in town. She's Gael Green, a critic like no other and the woman who led the pack in a dining revolution. Gael joins us this week to share memories from her new autobiography, Insatiable: Tales from a Life of Delicious Excess. The recipe for Danish Meat Loaf is from the book.
For the Sterns it's classics with a Texas twist at Houston's Avalon Diner. The pharmacy lunch counter is a favorite genre for our dining duo and the setting soothes Jane's hypochondria!
It's a rhubarb revelation for our favorite improviser, Sally Schneider. She says discoveries happen when you let yourself go in the kitchen. Her recipe for Rhubarb Confit with Rhubarb Syrup for Improvising is quintessential springtime fare.
Kai Ryssdal, host of Marketplace and a former resident of China, talks going back after ten years and eating in the new China.
Are our kitchens making us fat? Some architects claim they are! We'll take a look at the latest patsy for our weight woes.
A new exhibition at the Cooper-Hewitt museum in New York City takes a look at feeding desire, and Lynne shares a favorite springtime recipe, Roasted Asparagus and Spring Potato Salad.
April 21: The Way We Garden Now | Listen | Download
This week it's vegetable gardening for the horticulturally challenged. Gardening expert Katherine Whiteside, author of The Way We Garden Now, stops by with short cuts to instant gratification (hard labor is not for her) and a recipe for Rhubarbaritas.
The Sterns' latest finds are dreamy cake donuts and bacon bars at Goth Voodoo Donuts in Portland, Oregon.
Mike Colameco, host of Colameco's Food Show on New York's PBS Channel 13, is back with tips for picnics in New York City. Keeping to the theme, Lynne shares a recipe for Roasted Asparagus Potato Salad.
Self-described pleasure activist Fred Plotkin, author of Italy for the Gourmet Traveler, returns to the show to talk what we don't know about Helsinki: the unforgettable seafood, the strawberries, those intriguing Fins!
We'll talk with Jonathan Gold of Los Angeles Weekly, the first food critic to win a Pulitzer Prize and, as always, Lynne takes your calls.
April 28: Educating Peter | Listen | Download
This week we examine the education of a wine rookie. Can you turn someone who is nearly clueless into an instant wine expert? Food & Wine magazine's Lettie Teague thought you could and set out to prove it with her student, famous film critic Peter Travers of Rolling Stone. We'll hear Lettie's side then Peter weighs in with a rebuttal. Take a look at The Final Exam: Peter's Wine Quiz to find out how much you know! Lettie's new book is Educating Peter.
The Sterns dissertate on the famous hot tamales at Rhoda's in Lake Village, Arkansas.
Sara Baer-Sinnott, Executive Vice President of Oldways, joins us for a look at the culinary think tank that opens cultural doors for food pros. A recipe for Fresh Fava Bean Soup is from The Oldways Table co-authored by Sara.
Julie Sabatier tells of a new dining trend—one-pot meals served in private homes—that's part of a nationwide underground food scene.
Doug Lambrecht takes a look at wasabi, and the phone lines will be open for your calls.
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