Good Food
Easter Show: Ukrainian Eggs, Jelly Beans, Communion Wafers
Will Clower gives a nutritional "thumbs-up" to eggs; Sofika Zielyk stimulates our creativity with the pysanky, art of Ukrainian egg painting; Mark Schatzker has an update on his worldwide travelogue; Sister Lynn D’Souza explains why she developed gluten-free Communion wafers; Steve Riboli tells us how altar wines are made; Cybele May explores the sticky, sweet world of marshmallow Peeps; Lisa Brasher goes gourmet with jelly beans; and Abby Dodge brings traditional Easter breads to our tables.
By Evan Kleiman • • 1h 0m ListenWill Clower gives a nutritional "thumbs-up" to eggs; Sofika Zielyk stimulates our creativity with the pysanky, art of Ukrainian egg painting; Mark Schatzker has an update on his worldwide travelogue; Sister Lynn D’Souza explains why she developed gluten-free Communion wafers; Steve Riboli tells us how altar wines are made; Cybele May explores the sticky, sweet world of marshmallow Peeps; Lisa Brasher goes gourmet with jelly beans; and Abby Dodge brings traditional Easter breads to our tables.
In this episode
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Read the story6 minStill Incredible and Quite Edible Egg
It just isn’t Easter without a house full of hard-boiled eggs. But what do you do with the leftovers when the egg hunts are done and the last Easter basket filled? Eat them, of course! While the popularity of eggs has waned in recent years -- from cholesterol concerns to fears about salmonella poisoning -- there is some good…
Read the story6 minUkrainian Egg Decorating
Effervescent color tablets aren’t the only way to dye Easter eggs. The Ukrainian art of egg decorating, pysanky, dates back more than 1,000 years. The intricate designs have symbolic meanings – varying from region to region – which are delicately painted onto hollowed-out, raw eggs. Some of the most common symbols include the star…
Read the story7 minOn a Slow Boat to China
We first talked to Mark Schatzker, a writer and self-described omnivore, two weeks ago when he began his journey around the world by way of land and sea. He had just driven from New York to Los Angeles and was still well within the comfort zone of the U.S. He gives an update from China, halfway around the world in his hotel room.…
Read the story6 minMiraculous, Gluten-Free Communion Wafers
We eat to live and live to eat.
Read the story6 minAltar Wines
The San Antonio Winery was one of the first and now the last winery in Los Angeles. Established in the early 1900s, the family winery has survived for four generations – even through the Prohibition, when they received permission from the Catholic Church to make sacramental wines. The altar wines produced by the San Antonio Winery are…
Read the story6 minFor the Love of Peeps
Cybele May is the author of a blog devoted to sweets and confections, CandyBlog.net , and is the perfect resource to tell us everything we ever wanted to know about Peeps -- the sweet, marshmallow chicks and bunnies that make their way to our Easter baskets every year (and for some, they end up blowing up in the microwave, garnishing a…
Read the story6 minGourmet Jelly Beans
The Jelly Belly Candy Company was the first company to popularize the gourmet jelly bean – bringing unusual flavors like popcorn and peanut butter to the taste buds of America in the 1980s (thanks to exposure from then-presidential candidate Ronald Reagan, who raved about them). The world of jelly beans hasn’t been the same since –…
Read the story6 minEaster Breads
Abby Dodge is a food author, contributing editor and teacher. She has been a passionate baker since she was a young girl, cooking with her mother in her home in Brooklyn, New York and Southport, Connecticut. Upon graduating college, she studied in Paris at La Varenne and later worked under renowned chefs Michel Guerard and Guy Savoy,…
Read the story6 min
