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Big Sur Bakery; North Dakota Caviar; Burnt Tongue; Nuts

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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.

From this Episode: