Mark Bittman shares thoughts about how to eat less meat, while Tony and Julie Hook make aged cheddar cheeses. Author Jonah Lehrer talks about how French chef Escoffier discovered umami - the fifth taste, Dr. Michael Wilkes has helpful tips for healing a burnt tongue, and Rocky Suess reveals some incredible uses for nuts. Michelle Rizzolo shares the challenges of running a remote Central California coast bakery, Darci Grindheim harvests North Dakota caviar, and Laura Avery serves up a fresh Market Report.
Big Sur Bakery; North Dakota Caviar; Burnt Tongue; Nuts
From this Episode:
North Dakota Caviar
North Star Caviar 's Darci Grindheim harvests North Dakota caviar from the paddlefish. In its innovative program, fish roe, or fish eggs, are donated by sportsfishermen in...
Proust Was a Neuroscientist
Rhodes scholar Jonah Lehrer discusses how French chef Escoffier discovered umami, the fifth taste, in his book, Proust Was a Neuroscientist . He argues that cooking is a...
Dr. Michael Wilkes , Professor of Medicine and Vice Dean for Medical Education at the University of California at Davis, has helpful tips for healing a burnt tongue. Wilkes...
Rocky Suess reveals some incredible uses for nut shells. They are used in the defense industry and as fillers for adhesives and plastics by Composition Materials Company ....
The Market Report
Laura Avery welcomes a new vender to the Wednesday Santa Monica Farmers' Market. She chats with Robert Jenkins of Carlsbad Aquafarm , which raises clams, mussels, abalone...
Eat Less Meat
New York Times food columnist Mark Bittman shares his thoughts about livestock production and the type and extent of our consumption of meat. He references the United...
Hook's Cheese owners Tony and Julie Hook craft cheddar cheeses that have been aged for a decade in Wisconsin. For a list of artisan cheeses, visit Zingerman's . To find...