Mark Schatzker takes a gastronomic trip around the world, traveling only by land and sea. This week, he travels by car from New York to Los Angeles, eating local food made by local hands. From kangaroo to witchetty grubs, Vic Cherikoff and Benjamin Christie take us Down Under to learn about Australian "bushfood." Pig farmer Jennifer Small lauds the benefits of pig lard; Joe Bravo turns everyday tortillas into works of art; Davia Nelson, co-producer of NPR's Hidden Kitchens, reveals out-of-sight places, events and traditions that celebrate food; Cary Fowler protects our country's agricultural resources by managing the seed vault; Kim Stewart exposes what food labels really mean; and Laura Avery has the Market Report.
Food Travels, Tortilla Art; Australian Bushfood
From this Episode:
“Bushfood,” which is also known as “bush tucker,” is the native plant and animal foods of Australia that have been eaten by the Australian Aborigines for an estimated...
Flying Pigs Farm
What do you think of when you hear the word “lard?” Perhaps a fat- and calorie-laden cooking fat, which is just a heart attack waiting to happen? In this...
When Chicano artist Joe Bravo ran out of money to buy canvas in the 1970s, he found a remedy in his kitchen: corn tortillas. As he moved forward in his career as a...
Sometimes the best food with the richest history comes out of the most unexpected places – not necessarily the latest trendy restaurant or the stove of a renowned...
The Market Report
Laura Avery talks with Odille of Fairview Gardens Farm about white asparagus and the delicious, unusual geometric green fruit, the cherimoya. Josiah Citrin,...
Arctic Seed Vault
Cary Fowler is the executive director of the Arctic Seed Vault , also known as the Doomsday Seed Vault, an internationally-organized effort to protect one of the...
This month, Mark Schatzker will embark on a trip around the world. The catch? He can only travel by land and sea, and he must complete his trip within 80 days....