Laura Avery learns how to make a Brussels sprout and shaved fennel coleslaw plus what to do with squash blossoms. Molly Notarianni from the Michigan farmers market tells us what's fresh in the midwest. Cat food is contributing to the end of the wild fish population says author Paul Greenberg. You can cook without a cookbook by memorizing some simple ratios says Michael Ruhlman. And cheese lady Laura Werlin tells how grilled cheese came to be. Eat liver, red meat and butter says primitive diet fan Sally Fallon Morell. And hear how Jenna Woginrich is living a handmade life while holding a day job. Amelia Saltsman contributes a delicious grilled cheese sandwich gourmet style. And soul food goes vegan with chef Bryant Terry. Chef Gale Gand has great ideas for leftover matzoh.
Fish As Feed; Cooking Formulas; Vegan Soul Food; The Primitive Diet
From this Episode:
American Icon: The Grilled Cheese Sandwich
Laura Werlin is the author of Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker and is an authority on American cheese. The Best...
What To Do With Leftover Matzoh
Gale Gand is the author of Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal . She is an award winning pastry chef living in Chicago.
The Handmade Life
Jenna Woginrich is the author of Made from Scratch: Discovering the Pleasures of a Handmade Life and she writes the blog Cold Antler Farm . She is currently homesteading...
The Market Report
Chef Remi Lauvand, who is visiting from New York, found baby brussels sprouts at Jaime Farm. He makes a cole slaw-like salad by shaving it thinly with a mandolin. He adds...
Ann Arbor Farmers Market
Molly Notarianni is the market manager at the 90-year old Ann Arbor Farmers Market . The open-air market is year-round and they sell produce, flowers and artisan...
Amelia Saltsman's Grilled Cheese Sandwich
Chanterelle and Camembert Sandwich 2 servings 5 oz large chanterelle mushrooms 1 Tablespoon extra-virgin olive oil 4 Tablespoons unsalted butter 1 small red onion, thinly...
Fish As Animal Feed
Paul Greenberg is a regular contributor to The New York Times on seafood issues and the author of a forthcoming book on the future of fish. His recent New York Times Op-Ed...
Michael Ruhlman is the author of numerous books about food. His latest is Ratio: The Simple Codes Behind the Craft of Everyday Cooking , which examines the relationships...