Good Food
Big Sur Bakery; North Dakota Caviar; Burnt Tongue; Nuts
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.
By Evan Kleiman • • 1h 0m ListenMark 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.
In this episode
8 storiesThe Market Report
Laura Avery welcomes a new vender to the Wednesday Santa Monica Farmers' Market. She chats with Robert Jenkins of Carlsbad Aquafarm , which raises clams, mussels, abalone and oysters in an inlet in Carlsbad, California. The fresh shellfish will survive one week in the fridge as long as they aren't submerged in fresh water.
Read the story7 minEat Less Meat
New York Times food columnist Mark Bittman shares his thoughts about livestock production and the type and extent of our consumption of meat. He references the United Nations' Food and Agriculture Organization 2006 study " Livestock's Long Shadow ," which discusses the impact of meat consumption on the planet.
Read the story7 minHook's Cheese
Hook's Cheese owners Tony and Julie Hook craft cheddar cheeses that have been aged for a decade in Wisconsin. For a list of artisan cheeses, visit Zingerman's . To find Hook's Cheese, visit these locations: Hook's Cheese Company 320 Commerce St.
Read the story7 minProust Was a Neuroscientist
Rhodes scholar Jonah Lehrer discusses how French chef Escoffier discovered umami, the fifth taste, in his book, Proust Was a Neuroscientist . He argues that cooking is a science and an art. Lehrer is Seed Magazine editor-at-large and contributor to Radio Lab on WNYC. The Turnaround by Big John Patton
Read the story7 minBurnt Tongue
Dr. Michael Wilkes , Professor of Medicine and Vice Dean for Medical Education at the University of California at Davis, has helpful tips for healing a burnt tongue. Wilkes is also the host of KCRW's weekly commentary, Second Opinion , which focuses on health issues. Clear Day by Roy Budd
Read the story7 minNut Shells
Rocky Suess reveals some incredible uses for nut shells. They are used in the defense industry and as fillers for adhesives and plastics by Composition Materials Company . Suess is the vice president of production for ShellPro, Inc . If Love Is So Good to Me by Larry Elgart
Read the story7 minBig Sur Bakery
Baker Michelle Rizzolo shares the challenges of running a remote Central California coast bakery. She is the co-owner of Big Sur Bakery and Restaurant and oversees the bakery, pastries, desserts and bread making. Rizzolo bakes bread each morning using a wood-fired oven.
Read the story7 minNorth Dakota Caviar
North Star Caviar 's Darci Grindheim harvests North Dakota caviar from the paddlefish. In its innovative program, fish roe, or fish eggs, are donated by sportsfishermen in exchange for having their fish cleaned for free. The paddlefish roe is processed into premium caviar and then sold throughout the world.
Read the story7 min
