Marie Simmons tells us which kitchen items cooks love, while Jack Bishop cooks up vegetables with bad reputations. Professor Arnold van Huis advocates eating bugs as a way to solve the meat-consumption problem, chef Douglas Keane raises flavorful poussin and Gary L. Benton offers food tips for surviving the wilderness. Plus, Martha Hall Foose brews Southern sweet tea, food scientist Shirley Corriher talks about White Lily flour and Laura Avery has a fresh Market Report.
Food Survival Techniques; Eating Insects; Things Cooks Love
From this Episode:
White Lily Flour
Food scientist and baker Shirley Corriher talks about White Lily flour, low protein flour and Southern baking. The White Lily flour plant in Knoxville, Tennessee recently...
Chef Douglas Keane raises a special breed of poussin, or Cornish game hen, for his Cyrus restaurant in Healdsburg, California. Cyrus has a two-Michelin stars rating and...
The Market Report
Summer is an ideal time to plant your garden. Laura Avery chats with Logan Williams of Hayground Organic Gardening , who suggests Czechoslovakian and Polish tomatoes that...
Sweet Tea and Southern Cuisine
Chef Martha Hall Foose talks about the South's sweet tea, and how iced tea became popular across America and Southern cuisine. Her book is titled Screen Doors and Sweet...
Jack Bishop of America's Test Kitchen shares ideas for cooking under-appreciated vegetables, such as broccoli and zucchini. He recommends roasting them! The secret to...
Wilderness Survival Tips
Survival expert Gary L. Benton gives helpful tips on what to do when lost or stranded during a camping trip or skiing adventure. A retired United States Air Force Senior...
Bugs as Meat
Researcher Arnold van Huis , a Professor of Tropical Entomology at Wageningen University in the Netherlands, advocates eating insects as an alternative to consuming meat....