Good Food
A Fly in Your Soup; No Taste Buds; Sardines and Anchovies
We learn how to be a seafood "bottomfeeder;" savor sardine and anchovy dishes by chef Michael Cimarusti; and learn about a high-end chef’s inability to taste. We have tips on how to deal with a fly in your soup; learn about creating dishes from a backyard kitchen garden; and explore Paris’ food scene. Plus, we learn about the state of the union in food and get a fresh Market Report with Laura Avery.
By Evan Kleiman • • 1h 0m ListenTaras Grescoe tells us how to be a seafood "bottomfeeder", while chef Michael Cimarusti takes a fresh look at sardines and anchovies. Journalist D.T. Max profiles a high-end chef who lost his ability to taste, etiquette expert Helena Echlin has tips on how to deal with a fly in your soup and Jeanne Kelley creates tasty dishes from her Los Angeles urban farm. Blogger-author Clotilde Dusoulier shares her favorite food experiences in Paris, Billy Shore talks about the state of the union in food and Laura Avery finds what’s in season in the Market Report.
In this episode
8 storiesThe Market Report
Laura Avery chats with noted stone-fruit farmer Fitzgerald Kelly, who grows 173 different varieties of fruit. This week he brings in Flavorella and Flavorosa apriums and pluots, which are at the peak of their flavor. Since the varieties can change each week, take a sample from each farmer and buy what tastes best.
Read the story8 minBottomfeeder
Taras Grescoe reports on the state of the farmed fishing industry and explains how to be a better seafood consumer in his book, Bottomfeeder : How to Eat Ethically in a World of Vanishing Seafood. Music break: I'm a Man by Green Future
Read the story7 minSardines and Anchovies
Providence chef-owner Michael Cimarusti takes a fresh look at cooking with sardines and anchovies. He shares a delicious marinated anchovy with artichoke dish.
Read the story9 minChef Loses Sense of Taste
Journalist D.T. Max talks about chef-owner Grant Achatz who lost his ability to taste due to tongue cancer. Surprisingly, Achatz continues to develop dishes at Alinea restaurant in Chicago; he relies on his sous-chefs to taste for him.
Read the story8 minA Fly in Your Soup
Etiquette maven Helena Echlin has helpful suggestions on how to deal with a fly in your soup and other little surprises in your food. Echlin is the Table Manners columnist for Chow magazine online. Music break: I Want Freedom by Chris Joss
Read the story6 minBackyard Kitchen Garden
Jeanne Kelley brings her Los Angeles backyard kitchen garden to sweet fruition in Blue Eggs and Yellow Tomatoes : Recipes from a Modern Kitchen Garden. She also has tips for raising backyard hens and talks about raising Araucana chickens. Kelley, who attended La Varenne Ecole de Cuisine in Paris, is a contributing editor to Bon Appetit .
Read the story7 minCulinary Tour of Paris
Blogger-turned-author Clotilde Dusoulier treks through the streets of Paris and shares her favorite food experiences in her book, Clotilde's Edible Adventures in Paris . She writes the popular blog, Chocolate and Zucchini .
Read the story8 minShare Our Strength
Share Our Strength 's president Billy Shore talks about the state of the union in food. Share Our Strength is an anti-hunger organization based in Washington, D.C.
Read the story7 min
