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May 2007
May 5 - May 12 - May 19 - May 26
May 5: Hunger | Listen | Download
"Hunger is a country we enter every day, like a commuter across a friendly border," says nature writer Sharman Apt Russell. She joins us this week with a look at the subject through a new prism—hunger as art, hunger as power, and hunger as revelation. Ms. Russell's book is Hunger: An Unnatural History.
The Sterns dine on succulent Italian roast pork sandwiches at Tony Luke's in Philadelphia.
Darryl Beeson, American editor of www.wineontheweb.com, roams the globe reporting on wine, spirits, food and travel. He stops by to talk good values among the wines of Texas.
It's a look at sustainable meat with Bill Niman, a rancher who turned a wild piece of coastline into a sustainable model. The recipe for Grilled Pork Tenderloin Salad is from The Niman Ranch Cookbook.
It's flying Fritos or any other snack of your dreams from Washington, D.C.'s unique solution for midnight cravings: www.dcsnacks.com. Reporter Jule Gardner has the story.
Nigel White, secretary of the British Cheese Board, reports on a study the Board has dubbed "Cheese and Dreams," and, as always, Lynne takes your calls.
May 12: Encyclopedia of Junk Food | Listen | Download
This week it's a scholarly look at junk food and fast food through the eyes of American food historian Andrew Smith. He tells how it all started and claims that between the Erie Canal and Ben Franklin our destiny had nowhere else to go. Mr. Smith is the author of The Junk Food Encyclopedia.
The Sterns report from beautiful Manchester, Vermont where they're feasting on a curious mix of goodness called Wild Turkey Hash at Up for Breakfast.
Lynne talks spring lamb and new potatoes in her simple and luscious recipe for Ninth-Night Lamb, a dish she first tasted at a guest farm in Italy's Puglia region.
Food & Wine magazine's Senior Wine Editor Ray Isle shares some little known tips for finding Good Wines for $10 and Under.
Botany professor Dr. Peter Gail wants us to rethink the vegetable garden—as in weeds are good! Dr. Gail leaves us his recipe for Dandelion Flower Cookies, just one of many from his repertoire.
We'll have another round of our popular refrigerator game, Stump the Cook, with Lynne and celebrity Stump Master Christopher Kimball, and Molly Sullivan steers us to a good time in Vegas. She's a co-author of Las Vegas Little Red Book: A Girl's Guide to the Perfect Vegas Getaway.
May 19: How to Eat a Peach | Listen | Download
Can you remember the last time you ate a peach so perfectly sweet, juicy and delicious it knocked your socks off? Probably not. In fact, why does most of our produce have so little flavor? For answers we turn to Russ Parsons, award-winning food and wine journalist for the Los Angeles Times. Russ has been tracking American agriculture for 20 years and explains what it means to farm for flavor. He leaves us a recipe for Sugar Snap Peas and Shrimp with Chive Mayonnaise from his latest book, How to Pick a Peach: The Search for Flavor from Farm to Table.
At last, the Sterns have found a Belgian waffle worthy of Michael's endorsement. Cheers are going up at Beside the Point Café in Akron, Ohio.
Master griller John Willoughby, co-author of Let the Flames Begin, wants us to forget marinating and go for last-minute spice pastes. He says they're faster and better. His recipe for EZ-Style Adobo Pork Ribs with Molasses-Chile Barbecue Sauce proves his point.
Travel & Leisure magazine's critic Anya Von Bremzen picks the best new restaurants in eight global food capitals. For the full list read her article "From Tokyo to Las Vegas" in the April 2007 issue of the magazine. Anya's latest books are The New Spanish Table and The Greatest Dishes: Around the World in 80 Recipes.
Spice hunter Nirmala Narine is back and this time she's talking turmeric. It lends its brilliant yellow color and pungent flavor to Goan Vindaloo Fish Curry from her book Nirmala's Kitchen: Everyday World Cuisine.
May 26: Philippine Kitchens | Listen | Download
This week it's a look at the native foods of the Philippines with restaurateur Amy Besa, co-author of Memories of Philippine Kitchens. With all the curiosity recently about the flavors of the Pacific Rim, it's odd that the cuisine of this nation of 7,000 islands has been overlooked. Amy aims to change that as she introduces us to uniquely haunting tastes that are quite unlike anything we've experienced before. She leaves us with the most popular adobo recipe in the Philippines: Chicken Adobo.
The Sterns are eating chicken that's four-alarm hot at Prince's Hot Chicken Shack in Nashville, Tennessee.
Sally Schneider, author of the award-winning The Improvisational Cook, stops by with a little discourse on confidence building and culinary logic. It's all about trusting ourselves to know what foods go with what. Sally shares her recipe for Spring Vegetable Ragout inspired by a long-ago trip to Venice.
Essayist Scott Huler has a cautionary tale about never celebrating tomorrow what you can celebrate today, broken wine glasses and the idea of a life well lived. Scott is a frequent contributor to public radio and author of Defining the Wind.
We'll hear about an Adopt-A-Peach-Tree program that brings back the heirloom Elberta with its old-fashioned lush peach flavor that's all but gone in supermarket specimens these days. Those of us of a certain age who remember these spectacular peaches from childhood will rejoice!
Lynne shares her recipe for Belgian Tartine and, as always, takes your calls.
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