Dianna Guerrero Robertson celebrates Day of the Dead, while Helena Echlin dishes advice about eating with your fingers. Dr. Buddhima Lokuge talks about the strategies for feeding hungry children, chef Jeff Henderson recounts how time spent in a prison kitchen changed his life and Joe Girard launches an online cooking school. John Willoughby talks about iceberg harvesters and Thanksgiving recipes, Betty Fussell reveals the human side of the American beef industry and Laura Avery finds what is in season in the Market Report.
Day of the Dead; Eating With Your Fingers; Iceberg Harvesters
From this Episode:
The Market Report
Laura Avery chats with Jason Travi, chef-owner of Fraiche restaurant in Culver City. He is just opening Riva restaurant on Wilshire Blvd in between 3rd and 4th Street in...
Chef Jeff Henderson reveals how his stint in a prison kitchen transformed his life. He now shares his joy of cooking to help troubled young people. Henderson's autobiography...
Feeding Starving Children
Dr. Buddhima Lokuge discusses several strategies that are being implemented to feed starving children around the world, including no-cook food aids. One of them, Plumpy'nut,...
Eating with Your Fingers
Chow.com 's etiquette maven Helena Echlin dishes advice about using fingers as utensils. Find out which foods can be eaten with your fingers and whether it's appropriate to...
Food historian Betty Fussell reveals the human side of the American beef industry in Raising Steaks : The Life and Times of American Beef. She discusses the origin of...
Rouxbe Online Cooking School
Co-founder Joe Girard introduces us to the Rouxbe Online Cooking School, which is based in Vancouver, Canada. He explains technique versus following recipes when learning...
Day of the Dead
The observance of the Mexican holiday know as El Día de los Muertos (Day of the Dead) is observed on November 1 and November 2 and celebrates the lives of deceased friends...