Good Food
Remembering Karen Hess; Global Warming and Food Safety; Halloumi Cheese
This week we spotlight food science, with beef cloning and global warming's affect on our food sources. Also, halloumi cheese recipes, adding international flavors to food, and the link between global warming and food safety. Also remembering the late Karen Hess, a pioneer in academic food history.
By Evan Kleiman • • 1h 0m ListenUC Davis animal geneticist Alison Van Eenennaam discusses the science behind cloning beef, while science writer Jia-Rui Chong links global warming and food safety. Gavin Kaysen is voted one of Food & Wine magazine's Best New Chefs for 2007, and Marco Pierre White reveals how he became the enfant terrible of the British culinary world. "Breakaway Cook" Eric Gower tempts our tastebuds by bringing international flavors into everyday cooking. Cheese purveyor Melody Dosch offers halloumi cheese recipes, and food historian Barbara Haber remembers the late Karen Hess, a pioneer in academic food history. As always, Laura Avery finds the latest produce, recipes and tips in this week's Market Report.
