Good Food
Fish As Feed; Cooking Formulas; Vegan Soul Food; The Primitive Diet
If you've got a cat, chances are what you're about to feed Fluffy is helping to slaughter the wild fish population. Remember liver and onions? In the interest of health, it just might be time to bring it back. How to work at a day job while raising bees, chickens and your own vegetables. And, is it possible to have vegan soul food? Plus burn those cookbooks. Learn some simple ratios and you can make just about anything from scratch. We'll also find out what's in season at this week's LA area farmers markets this week.
By Evan Kleiman • • 1h 0m ListenLaura Avery learns how to make a Brussels sprout and shaved fennel coleslaw plus what to do with squash blossoms. Molly Notarianni from the Michigan farmers market tells us what's fresh in the midwest. Cat food is contributing to the end of the wild fish population says author Paul Greenberg. You can cook without a cookbook by memorizing some simple ratios says Michael Ruhlman. And cheese lady Laura Werlin tells how grilled cheese came to be. Eat liver, red meat and butter says primitive diet fan Sally Fallon Morell. And hear how Jenna Woginrich is living a handmade life while holding a day job. Amelia Saltsman contributes a delicious grilled cheese sandwich gourmet style. And soul food goes vegan with chef Bryant Terry. Chef Gale Gand has great ideas for leftover matzoh.
In this episode
10 storiesThe Market Report
Chef Remi Lauvand, who is visiting from New York, found baby brussels sprouts at Jaime Farm. He makes a cole slaw-like salad by shaving it thinly with a mandolin. He adds shaved fennel, greens, and croutons, then tosses it in a vinaigrette. The baby brussels sprouts are sweet and don't have the bitterness of the larger variety.
Read the story5 minAnn Arbor Farmers Market
Molly Notarianni is the market manager at the 90-year old Ann Arbor Farmers Market . The open-air market is year-round and they sell produce, flowers and artisan goods. Music Break: The Island Zameen by Alien Chatter
Read the story4 minFish As Animal Feed
Paul Greenberg is a regular contributor to The New York Times on seafood issues and the author of a forthcoming book on the future of fish. His recent New York Times Op-Ed piece describes where wild fish are ending up: in feed for livestock, pets and farmed fish.
Read the story8 minRatio
Michael Ruhlman is the author of numerous books about food. His latest is Ratio: The Simple Codes Behind the Craft of Everyday Cooking , which examines the relationships between basic ingredients that form the backbone of cooking. Some common ratios include: Bread Dough 5 parts flour : 3 parts water (plus yeast & salt) Pie Dough 3 parts…
Read the story7 minAmerican Icon: The Grilled Cheese Sandwich
Laura Werlin is the author of Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker and is an authority on American cheese. The Best Grilled Cheese Sandwich 8 1/4-inch slices sourdough 2 Tablespoons butter, softened 6 oz cheddar cheese, coarsely grated To assemble: Butter one side of each of the bread slices.
Read the story7 minThe Primitive Diet
Sally Fallon is the president of the Weston A.
Read the story7 minThe Handmade Life
Jenna Woginrich is the author of Made from Scratch: Discovering the Pleasures of a Handmade Life and she writes the blog Cold Antler Farm . She is currently homesteading in Vermont where she keeps bees, gardens and raises sheep and chickens.
Read the story9 minAmelia Saltsman's Grilled Cheese Sandwich
Chanterelle and Camembert Sandwich 2 servings 5 oz large chanterelle mushrooms 1 Tablespoon extra-virgin olive oil 4 Tablespoons unsalted butter 1 small red onion, thinly sliced Kosher or sea salt and freshly ground black pepper 1/2 lemon 4 slices country bread 2 oz Camembert or Camembert-style cheese such as Redwood Hill Camellia, cut into 6…
Read the story2 minVegan Soul Food
Bryant Terry is the author of Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine . Bryant is a fellow of the Food and Society Policy Fellows Program .
Read the story6 minWhat To Do With Leftover Matzoh
Gale Gand is the author of Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal . She is an award winning pastry chef living in Chicago.
Read the story5 min
