Big Sur Bakery; North Dakota Caviar; Burnt Tongue; Nuts

Hosted by Evan Kleiman Feb. 23, 2008 Food & Drink

We eat less meat, make decade-old cheddar cheeses, and discover umami - the fifth taste. We get tips for healing a burnt tongue, learn incredible uses for nuts and find out about the challenges of running a remote Central California coast bakery. Plus, we harvest North Dakota caviar.

Mark Bittman shares thoughts about how to eat less meat, while Tony and Julie Hook make aged cheddar cheeses. Author Jonah Lehrer talks about how French chef Escoffier discovered umami - the fifth taste, Dr. Michael Wilkes has helpful tips for healing a burnt tongue, and Rocky Suess reveals some incredible uses for nuts. Michelle Rizzolo shares the challenges of running a remote Central California coast bakery, Darci Grindheim harvests North Dakota caviar, and Laura Avery serves up a fresh Market Report.