Good Food
The Breathable Gin and Tonic; Pie Crust; How to Annoy Your Waiter
This week we hike the hundreds of miles of the Pacific Crest Trail. It’s a story of sweat, heavy packs and hunger. How to annoy your waiter. Plus, the life a swordfish before it gets to your plate. And, the breathable gin and tonic.
By Evan Kleiman • • 1h 0m ListenDrinking is so last century. Sam Bompas and Harry Parr describe how to in breathe in your next cocktail. Steve Dublanica, also known as Waiter X, tells us how to be better customers and reveals the truth behind angry waiter retaliations. Hiking the 2,600-mile Pacific Crest Trail left journalist Dan White hot, tired and most of all, hungry. Freudian psychoanalyst Jeffrey Masson analyzes the psychology of eating meat. Arnold Van Huis offers eating bugs as an alternative to meat. Pastry chef Cindy Mushet chimes in on the Pie-a-Day conversation with an assessment of flours. Plus, what kind of life does a swordfish lead before it ends up on our plate? Yonat Swimmer explains. And, Laura Avery has Michael McCarty’s recipe for heirloom tomato, arugula and burrata salad.
In this episode
8 storiesThe Market Report
Michael's restaurant has been a mainstay in Santa Monica for 30 years. That makes chef/owner Michael McCarty a legend. He was at the market shopping for heirloom tomatoes which he pairs with Coleman Farms arugula, sweet white onion and fresh Gioia burrata. Drizzle the salad with a vinagrette made from equal parts olive oil and balsamic…
Read the story7 minThe Breathable Cocktail
Sam Bompas and Harry Parr are Bompas & Parr , based in London. One of their latest projects is "Alcoholic Architecture." Participants walked into a thick fog of gin and tonic. Sam and Harry worked with doctors and engineers to measure the exact amount of cocktail that would be absorbed. Viewers left the exhibit feeling as though they drank…
Read the story7 minWaiter Rant
Waiter Steve Dublanica talks about the many ways that diners annoy wait-staff, offers suggestions for becoming a better customer and reveals angry waiter retaliations in his Waiter Rant: Thanks for the Tip--Confessions of a Cynical Waiter . Dublanica writes the popular blog, Waiter Rant .
Read the story9 minThe Psychology of Eating Meat
Jeffrey Masson is a trained Freudian psychoanalyst whose latest book is The Face on Your Plate . He studies the emotional side of animals and the psychology behind humans who eat meat. Jeffrey is a vegan.
Read the story7 minBugs as Meat
Researcher Arnold van Huis , a Professor of Tropical Entomology at Wageningen University in the Netherlands, advocates eating insects as an alternative to consuming meat. He says there are some 1,400 - 2,000 species of edible bugs which can be used as a source of protein.
Read the story8 minThe Cactus Eater
Journalist Dan White eats his way across a 2,600-mile hike that stretches from Mexico to Canada in his book, The Cactus Eaters: How I Lost My Mind-and Almost Found Myself-on the Pacific Crest Trail . Read more on Dan's blog .
Read the story8 minIt's All About the Flour
Pastry chef and culinary instructor, Cindy Mushet, knows everything there is to know about flours. If you're using all-purpose flour, make sure it's unbleached. Bleaching is unnecessary and, according to Cindy, doesn't taste as good. Bleached all-purpose flour has a lower protein content and doesn't absorb as much liquid as unbleached.
Read the story7 minThe Life of a Swordfish
Yonat Swimmer talks about the life of big fish, such as swordfish and tuna, before their lives get interrupted by the fishing line. She is a research fisheries biologist at the National Oceanic and Atmospheric Administration .
Read the story7 min
