Drinking is so last century. Sam Bompas and Harry Parr describe how to in breathe in your next cocktail. Steve Dublanica, also known as Waiter X, tells us how to be better customers and reveals the truth behind angry waiter retaliations. Hiking the 2,600-mile Pacific Crest Trail left journalist Dan White hot, tired and most of all, hungry. Freudian psychoanalyst Jeffrey Masson analyzes the psychology of eating meat. Arnold Van Huis offers eating bugs as an alternative to meat. Pastry chef Cindy Mushet chimes in on the Pie-a-Day conversation with an assessment of flours. Plus, what kind of life does a swordfish lead before it ends up on our plate? Yonat Swimmer explains. And, Laura Avery has Michael McCarty’s recipe for heirloom tomato, arugula and burrata salad.
The Breathable Gin and Tonic; Pie Crust; How to Annoy Your Waiter
From this Episode:
Waiter Steve Dublanica talks about the many ways that diners annoy wait-staff, offers suggestions for becoming a better customer and reveals angry waiter retaliations in...
The Psychology of Eating Meat
Jeffrey Masson is a trained Freudian psychoanalyst whose latest book is The Face on Your Plate . He studies the emotional side of animals and the psychology behind humans...
The Market Report
Michael's restaurant has been a mainstay in Santa Monica for 30 years. That makes chef/owner Michael McCarty a legend. He was at the market shopping for heirloom tomatoes...
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....
The Life of a Swordfish
Yonat Swimmer talks about the life of big fish, such as swordfish and tuna, before their lives get interrupted by the fishing line. She is a research fisheries biologist at...
The Cactus Eater
Journalist Dan White eats his way across a 2,600-mile hike that stretches from Mexico to Canada in his book, The Cactus Eaters: How I Lost My Mind-and Almost Found...
The Breathable Cocktail
Sam Bompas and Harry Parr are Bompas & Parr , based in London. One of their latest projects is "Alcoholic Architecture." Participants walked into a thick fog of gin and...