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June 2007
June 2 - June 9 - June 16 - June 23 - June 30
June 2: Terrior | Listen | Download
This week we investigate the wine world's latest buzz: terroir. It means that wine tastes of the unique environment where the grapes were grown. Can we really taste minerals, rich earth, dried brush and brambles as we sip? Food scientist Harold McGee, author of On Food and Cooking, is skeptical. He joins us with some answers.
The Sterns are eating "burnt end" sandwiches and "hot legs" at Woodyard Bar-B-Que in Kansas City.
John Martin Taylor tells of some detective work by a Southern food historian who finds himself in the middle of Sri Lanka. He leaves us his recipe for Sweet Potatoes Caribbean Style is from his book Hoppin' John's Lowcountry Cooking.
Novelist Nicole Mones, author of The Last Chinese Chef, explains the profound connection between food and life in China. It's a link unknown in the West.
June 9: Who Is Responsible for Protecting Our Food? | Listen | Download
This week we ask that thorny question: who should be the watchdogs of America's health? The government? The American Medical Association? The food industry? Our guest, Dr. Marion Nestle, knows this issue inside and out from years of research and from being in the trenches. Dr. Nestle is the former head of New York University's Department of Nutrition and author of numerous books on the state of the country's food, including What to Eat, Food Politics and Safe Food.
The Sterns are in Portland, Maine, where the fabulous breads at Standard Baking Company just might have them contemplating a move to the Pine Tree State.
Improvisational cook Sally Schneider talks lazy dog suppers for those nights when cooking an egg is all you can muster. Her recipe for Asparagus with a Fried Egg and Parmigiano is perfect.
A trip to New York City's green market turns into one of those "only in New York" experiences with Kathrine Lanpher, author of Leap Days: Chronicles of a Midlife Move. From the bucolic to the profane, Kathrine steers us through it all.
Wine writer Natalie MacLean, author of Red, White and Drunk All Over, tells the tale of The Merry Widows of Mousse, revealing a side of Champagne we don't hear a lot about. Check out Natalie's web site at www.natdecants.com.
Steve Rinella shares an account of his year in the wild, when preparing a meal took on new meaning. He is the author of The Scavenger's Guide to Haute Cuisine.
Lynne shares her recipe for Little New Onions with Sugar Snaps and Ginger and the phone lines will be open for your calls.
June 16: The Cheese Nun | Listen | Download
Mother Noella Marcellino never dreamed a little mold would take her to a Ph.D. in microbiology then on to rock star status among cheese makers. She joins us with the story of how she found her calling in a Benedictine abbey and in the cheese caves of France
The Sterns are on the Mother of all Roads—the famed Route 66—and eating chicken fried steak at Clanton's in Vinita, Oklahoma.
Wine maverick Josh Wesson talks the underestimated and overlooked: sparkling reds for summer, any of which would pair wonderfully with our recipe for Black Pepper Honey Steak.
Fuchsia Dunlop introduces us to Chinese food we've probably not experienced: Hunan cuisine, where the chile is king and the flavors are nothing like that take-out we all do. The recipe for Fried Cucumber with Purple Perilla is from her new book, Revolutionary Chinese Cookbook: Recipes from Hunan Province.
Attorney Cameron Stracher, author of Dinner with Dad: How I Found My Way Back to the Family Table, tells the tale of what happens when a working dad takes over dinner for a year, and Northwest food authority Jon Rowley reports on the new salmon on the block: Yukon River King.
June 23: Monterey Bay Aquarium | Listen | Download
This week we journey to Monterey, California for an in-depth look at one of the culinary world's biggest issues: healthy and sustainable seafood. It's politics at the grass roots level as we examine how the fishing industry is influenced by what chefs choose to serve in their restaurants. The show was recorded live at the Monterey Bay Aquarium's Cooking for Solutions weekend.
Be sure to check out Jennifer Dianto's Seafood Watch program at the aquarium. It's a valuable resource for making choices about seafood that are healthy for our oceans.
Dr. Steve Palumbi, a marine biologist at Stanford University, has put together a short video of him and Lynne taking DNA samples from supermarket fish to find out what's really in the package. Watch the movie here or take a look at some of the other fascinating clips on his Web site here.
For more in formation on sustainability and ocean-healthy choices in seafood please visit these sites:
The Environmental Defense Organization
Oceans Alive
June 30: Sushi | Listen | Download
We're taking a look at sushi—what we never knew about it, that the way we eat it is probably all wrong, and that its birthplace in not Japan. Our guest is journalist Trevor Corson, author of The Zen of Fish: The Story of Sushi, from Samurai to Supermarket.
The Sterns are in Colorado where they're tucking into cinnamon rolls the size of dinner plates at Johnson's Corner in Loveland.
Middle Eastern food authority and historian, Claudia Roden, brings us something new to grill: kafta, the ground meat kebabs that every country in the region makes its own. She leaves us her recipe for Moroccan Kebabs from her beautiful new book Arabesque: A Taste of Morocco, Turkey, & Lebanon.
Whisky maker John Glaser of Compass Box Whisky Company has been dubbed a maverick by the trade for his new-style blends of Scotch. He stops by with samples for Lynne.
French chef and national treasure Jacques Pépin talks the small simple things he's created over a lifetime of cooking that make sensational eating. He leaves us his recipe for Fromage Fort from his latest, and perhaps most personal, book, Chez Jacques: Traditions and Rituals of a Cook.
Carolin Young, author of Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art, fills us in on her Paris walking and dining tours; and, as always, the phone lines will be open for your calls.
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