Good Food

The Breathable Gin and Tonic; Pie Crust; How to Annoy Your Waiter

This week we hike the hundreds of miles of the Pacific Crest Trail. It’s a story of sweat, heavy packs and hunger. How to annoy your waiter. Plus, the life a swordfish before it gets to your plate. And, the breathable gin and tonic.

By Evan Kleiman • Sep 5, 2009 • 1h 0m Listen

Drinking is so last century. Sam Bompas and Harry Parr describe how to in breathe in your next cocktail. Steve Dublanica, also known as Waiter X, tells us how to be better customers and reveals the truth behind angry waiter retaliations. Hiking the 2,600-mile Pacific Crest Trail left journalist Dan White hot, tired and most of all, hungry. Freudian psychoanalyst Jeffrey Masson analyzes the psychology of eating meat. Arnold Van Huis offers eating bugs as an alternative to meat. Pastry chef Cindy Mushet chimes in on the Pie-a-Day conversation with an assessment of flours. Plus, what kind of life does a swordfish lead before it ends up on our plate? Yonat Swimmer explains. And, Laura Avery has Michael McCarty’s recipe for heirloom tomato, arugula and burrata salad.

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Good Food

The Breathable Gin and Tonic; Pie Crust; How to Annoy Your Waiter

This week we hike the hundreds of miles of the Pacific Crest Trail. It’s a story of sweat, heavy packs and hunger. How to annoy your waiter. Plus, the life a swordfish before it gets to your plate. And, the breathable gin and tonic.

Share

Good Food

The Breathable Gin and Tonic; Pie Crust; How to Annoy Your Waiter

This week we hike the hundreds of miles of the Pacific Crest Trail. It’s a story of sweat, heavy packs and hunger. How to annoy your waiter. Plus, the life a swordfish before it gets to your plate. And, the breathable gin and tonic.

Share