Good Food
Raw Milk; Honey Power; Deep South Wines; Texas Mozzarella
This week, advice for feeding the homeless, handcrafted Italian cheese by way of Texas, and wines of the Deep South. Explore Paris on a food budget, hear about the healing power of honey, and get real about raw milk. Plus, California cuisine's haute chefs and fine French pork.
By Evan Kleiman • • 1h 0m ListenPaula Lambert makes handcrafted Italian cheese, and writer John T. Edge decants wines of the Deep South. Pastry chef David Lebovitz explores Paris on a food budget, and chefs Jonathan Waxman and Michael McCarty dish up delicious California cuisine. While etiquette maven Helena Echlin offers advice on feeding the homeless, Dr. Karen Dente discusses the healing power of honey. Mark McAfee talks about the raw milk bill, and Stephane Reynaud pigs out on fine French pork. As always, Laura Avery serves up a fresh Market Report.
In this episode
9 storiesThe Market Report
Laura Avery chats with Mark Peel, chef-owner of Campanile restaurant, who is crazy about savoy cabbage. He slices the cabbage into ribbons, chiffonade style, about the slice of cole slaw, and sautes it with garlic and onions in olive oil. Once it's softened, he suggest that you can add 2 quarts of chicken stock to make a soup.
Read the story7 minEtiquette on Feeding the Homeless
Etiquette maven Helena Echlin has guidelines on what and how to feed the homeless. She shares the best approach for giving food to a homeless person and the types of food they might prefer. Can't find a homeless person to give your leftovers?
Read the story5 minHandmade Mozzarella
Paula Lambert makes handcrafted, specialty gourmet cheeses. Founder of the Mozzarella Company in Dallas, Texas, she began her cheese business in 1982 after being unable to buy mozzarella in the United States. Lambert explains the mozzarella-making process, the cheese's uniqueness, its various types and her cheese-making classes.
Read the story6 minWines of the Deep South
Food writer John T. Edge decants wines of the Deep South. The Muscadine and Scuppernong grapes are traditional to the American South. The states of North Carolina and Georgia might rival California in wine growing in the future. He recommends Dennis Vineyards of North Carolina for Southern wine.
Read the story6 minParis on a Food Budget
Paris-based pastry chef David Lebovitz explores the City of Lights on a food budget. David, who recommends that the budget-conscious visit Paris in the winter, suggests eating at Mon Vieil Ami and Café des Musées. He shares tips for cheap eats, secrets to drinking like a Parisian, and common food-and-drink tourist traps to avoid.
Read the story6 minHealing Honey
Dr. Karen Dente , who writes about medical issues for various English and German-language publications, discusses the healing power of honey. The antibacterial properties of medicinal honey help heal chronic skin wounds such as diabetic ulcers, burns, and bedsores.
Read the story5 minRaw Milk
Mark McAfee, of Organic Pastures Dairy Company in Fresno, talks about AB 1735 , the raw-milk bill, which passed the California legislature in October. Raw milk is milk that has not been pasteurized or heated, and is illegal in some states. Its proponents believe its healthy bacteria, enzymes and proteins are beneficial.
Read the story5 minHaute Chefs of California Cuisine
In his book, A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs, Jonathan Waxman reflects on the influence his children have had on his cooking.
Read the story7 minPork & Sons
French chef Stephane Reynaud celebrates all things pig in his whimsical book, Pork & Sons . Born into the meat business, Reynaud recounts memories of his grandfather's butcher shop in Saint-Agreve and taking part in the annual pig slaughter. He is the co-owner of the restaurant Villa9trois in Montreuil, France.
Read the story5 min
