Good Food
The Silver Palate 25th Anniversary; The Ice Cream Man; Sustainable Menus
We explore the chronicle of curry through cooks and conquerors, re-visit a classic 1982 cookbook, and follow the rise and fall of organic foods. We hear about the latest technology in fast-cooking ovens and celebrate summer with the Ice Cream Man. Plus, Jonathan Gold's top pick for ramen noodles, the new "sustainable" menu at Grace, and the fresh finds of the Market Report.
By Evan Kleiman • • 1h 0m ListenWhile Lizzie Collingham examines the history of curry and the fusion of cultures that helped shape it, Matt Allen, the Ice Cream Man, endeavors to make the world happier--one free scoop at a time. Chef Neal Fraser features locally-produced food and ingredients in his "sustainable” tasting menu at Grace; Julee Rosso and Sheila Lukins commemorate the 25th anniversary of their ground-breaking cookbook, The Silver Palate. Sam Fromartz documents the rise and fall of organic food into the American mainstream, while Steve Bashara explains the technology behind the fast-cooking TurboChef oven. Pulitzer Prize-winning food writer Jonathan Gold proffers his latest restaurant pick for ramen noodles, and Laura Avery discovers fresh wild mushrooms at the farmers market in the Market Report.
