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FROM THIS EPISODE

Dr. Michael Wilkes explains food intolerances and Joey Green creates some rainy-day magic. Dr. Rebecca Goldberg foretells the future of organic seafood and Ruben Ibitsky offers a tool that will make cleaning the fridge a snap. Dr. Terry Wollen unwraps a great idea for gift-giving and music ethno-musicologist Sean Williams brings back tales of cooking and grooving from around the world. JJ Goode has directions on finding your way around the kitchen when one of your arms refuses to help.

One Good Dish

David Tanis

Producers:
Marina McLeod
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer

Guest Interview Organic Fish Farming? 6 MIN


Dr. Rebecca Goldberg a scientist with Environmental Defense is a non-profit organization that researches and provides solutions for today’s environmental problems and they are is working towards developing standards for organic farmed fish. On their website, you can read a list of the “Best and Worst Seafood Choices” right now.

Guest Interview One-Armed Mirepoix 5 MIN


J J Goode, an editor at www.epicurious.com has written a delightful article called, One-Armed Mirepoix and Other Culinary Misadventures, about his cooking challenges with full use of only one of his arms.

Guest Interview Smell This..Should I Throw it Out? 5 MIN


Have you ever spent a lot of time wondering if that package of hot dogs is going to make you sick? Or is it still good?  There is an affordable and simple technology available now that will take the mystery out of the left-overs in the fridge. It's called Timestrip.  Ruben Ibitsky talks about this new product that has lots of applications.
Guest Interview Give a Man a Fish or a Gaggle of Geese? 7 MIN


Dr. Terry Wollen is director of Animal Well-Being and staff veterinarian of Heifer International, a giving organization that places livestock into communities in need. Heifer works with communities to train them to make best use of the animals. Heifer’s mission is to work with communities to end hunger and poverty and to care for the earth. Heifer’s strategy is to “pass on the gift.” As people share their animals’ offspring with others – along with their knowledge, resources, and skills – an expanding network of hope, dignity, and self-reliance is created that reaches around the globe. Heifer has been using this simple idea of giving families a source of food rather than short-term relief for over 60 years. Today, millions of families in 128 countries have been given the gifts of self-reliance and hope.

Guest Interview Ethnomusicologists Get Cooking 7 MIN



Sean Williams is a professor of ethnomusicology and the editor and contributor to The Ethnomusicologists' Cookbook. Published by Routledge and edited by Sean Williams, The Ethnomusicologists' Cookbook is over 300 pages long and includes recipes for complete meals from 47 different regions. Each contribution has a food proverb, the recipes, an essay about food and music in the region, a short list of recommended CDs, and some online resources for further information.

Guest Interview Kitchen Magic for Long Days Inside 5 MIN

Joey Green is the originator and author of The Supermarket Spa: Hundreds of Ways to Pamper Yourself with Brand Name Products Around the House.

He's got a new bag of tricks like ways to make walking bridges out of cardboard and Dixie cups and how to make lip gloss with Crisco and food coloring. Have a teenager who wants to dye their hair purple? Try it out first with grape-flavored Kool-Aid. 
Many more fun things can be found in his new book,  Joey Green's Rainy Day Magic : 443 Fun, Simple Projects to Do with Kids Using Brand-Name Products You've Already Got Around the House.




Guest Interview Market Report 5 MIN, 40 SEC



Laura Avery speaks with David Karp, the fruit detective, about the beautiful apples coming up for fall. He mentions Cox Orange Pippins, New Town Pippins, Ashmead’s Kernel, and Golden Russets, all found at Mike Cirone’s See Canyon Ranch table, and soon you will find others at Barbara Spencer’s Windrose Farm table.

Laura also speaks with David Rubell, a local private chef, about the purple tomatillos at Alex Weiser’s table. He recommends using the tomatillos with a pork shoulder roast or making a simple salsa.

Adapted from Nancy Zaslavsky’s A Cook’s Tour of Mexico.

Salsa de Tomatillo

2 pounds fresh tomatillos
2 ancho chilies
2 chipotle chiles, or chipotles in adobo
4 garlic cloves, peeled
1/2 teaspoon salt
1/4 cup chopped cilantro

1.Remove the outer papery husks from the tomatillos. Drop the tomatillos into a large pot of salted, boiling water and cook for 4 minutes. Remove from the water with a slotted spoon and transfer to a blender container.

 2. Clean and dry the chilies. Cut off the chile stems and any hard area around the stems.  Slit the chilies lengthwise and remove all the seeds. Open the chiles out flat and toast, pressing with a metal spatula until they darken and release aromas. At the same time, toast the garlic. Transfer the chiles and garlic to the blender with the tomatillos.

3. Add the salt to the blender ingredients and puree until almost smooth, keeping a bit of texture. Pour into a serving bowl and top with cilantro. Serve at room temperature.

About 3 cups.


Guest Interview Can Wheat Kill You? 7 MIN

Running a restaurant, Evan hears about every kind of allergy or affliction related to food.  Wheat allergies and lactose intolerance are the most common.  Dr. Michael Wilkes is a Professor of Medicine and Vice Dean for Medical Education at UC Davis. He's also the host of KCRW's A Second Opinion which you can hear on Sundays during Weekend Edition on KCRW.  Dr. Wilkes lists the differences between intolerance and a true allergy.

Guests:
Michael Wilkes, Host of 'Second Opinion'

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