Will Clower gives a nutritional "thumbs-up" to eggs; Sofika Zielyk stimulates our creativity with the pysanky, art of Ukrainian egg painting; Mark Schatzker has an update on his worldwide travelogue; Sister Lynn D’Souza explains why she developed gluten-free Communion wafers; Steve Riboli tells us how altar wines are made; Cybele May explores the sticky, sweet world of marshmallow Peeps; Lisa Brasher goes gourmet with jelly beans; and Abby Dodge brings traditional Easter breads to our tables.
Easter Show: Ukrainian Eggs, Jelly Beans, Communion Wafers
From this Episode:
The San Antonio Winery was one of the first and now the last winery in Los Angeles. Established in the early 1900s, the family winery has survived for four generations...
Still Incredible and Quite Edible Egg
It just isn’t Easter without a house full of hard-boiled eggs. But what do you do with the leftovers when the egg hunts are done and the last Easter basket filled?...
For the Love of Peeps
Cybele May is the author of a blog devoted to sweets and confections, CandyBlog.net , and is the perfect resource to tell us everything we ever wanted to know about...
Gourmet Jelly Beans
The Jelly Belly Candy Company was the first company to popularize the gourmet jelly bean – bringing unusual flavors like popcorn and peanut butter to the taste buds of...
On a Slow Boat to China
We first talked to Mark Schatzker, a writer and self-described omnivore, two weeks ago when he began his journey around the world by way of land and sea. He had just...
Abby Dodge is a food author, contributing editor and teacher. She has been a passionate baker since she was a young girl, cooking with her mother in her home in...
The Market Report
Laura Avery gets the first taste of summer when she and David Karp meet to talk about fraises du bois -- wild strawberries. Currently, two farmers have them at the Farmers...