Kitchen Window Cheese Course 101 September 28, 2005 • Food blogger Clotilde Dusoulier gives a tutorial on preparing a cheese course. Served between the entree and dessert, it is an elegant addition to a meal and easy to prepare. It will reveal the true connoisseurs at your table.
Kitchen Window A Honey of a Home September 21, 2005 • September is national honey month, the time to harvest the golden nectar, just before the beehive goes quiet for the winter. For one Indiana food writer, honey finds its way into cakes, teas, butter and even beer.
New York's Chef Bobo Cooks for Katrina Benefit September 17, 2005 • The Calhoun School in Manhattan hosts a dinner to aid Hurricane Katrina victims. The school's executive chef, Chef Bobo, talks about the menu — especially the red beans and rice. New York's Chef Bobo Cooks for Katrina Benefit Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4849815/4851624" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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John T. Edge on Food A Culture Revealed Through Comfort Food September 17, 2005 • In a series of short books, writer John T. Edge, director of the Southern Foodways Alliance, has celebrated American culture through food. He tells Debbie Elliott about the latest, Hamburgers and Fries. A Culture Revealed Through Comfort Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4852396/4852765" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
A Culture Revealed Through Comfort Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4852396/4852765" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Business At Heaven Hill, Bourbon's Still in the Family September 17, 2005 • The Heaven Hill distillery in Bardstown, Ky., is the state's last family owned whiskey maker. Master distiller Parker Beam, 63, makes sure the bourbon is up to snuff. At Heaven Hill, Bourbon's Still in the Family Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4851551/4852889" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
At Heaven Hill, Bourbon's Still in the Family Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4851551/4852889" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Study: Eating Cheese Can Alter Your Dreams September 16, 2005 • According to a new study by the British Cheese Board, different cheeses can give you different types of dreams. None of the study volunteers reported nightmares from their bedtime snack. NPR's Melissa Block talks about the results of the study with Nigel White, secretary of the British Cheese Board. Study: Eating Cheese Can Alter Your Dreams Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4851485/4851494" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Study: Eating Cheese Can Alter Your Dreams Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4851485/4851494" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Kitchen Window What We Talk About When We Talk About Yam Neua September 14, 2005 • Pursuit of the perfect grilled beef salad became a courtship dance for food writer T. Susan Chang. Love and a delicious yam neua resulted. She explains the flavors of Thai cookery and shares a recipe.
National Chefs Hold a Fundraiser for Louisiana September 12, 2005 • In Washington, D.C., several chefs with ties to Louisiana used their culinary skills with the state's signature Po' Boy sandwich to raise funds for hurricane survivors. Chefs Hold a Fundraiser for Louisiana Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4843173/4843174" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Chefs Hold a Fundraiser for Louisiana Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4843173/4843174" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Katrina & Beyond Katrina-Hit Oyster Industry Expects Heavy Losses September 11, 2005 • The oyster industry was particularly hard hit by Hurricane Katrina, and losses will be in the hundreds of millions of dollars over the next few years. Liane Hansen speaks with Mike Voisin of Motivatit Seafoods in Houma, La. Katrina-Hit Oyster Industry Expects Heavy Losses Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4841088/4841089" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Katrina-Hit Oyster Industry Expects Heavy Losses Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4841088/4841089" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
National Finding a Niche for New Orleans Restaurant Workers September 10, 2005 • An effort is under way to find work for the many employees of New Orleans' famed restaurants. Debbie Elliott speaks with waiter Ross Gray, restaurant owner Alex Brennan Martin, and Nancy Gray of the Haraseeket Inn in Freeport, Maine. Finding a Niche for New Orleans Restaurant Workers Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4840720/4840721" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Finding a Niche for New Orleans Restaurant Workers Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4840720/4840721" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Kitchen Window The Comforts of Food September 7, 2005 • During times of misery and despair, one basic human need is food. First to fuel the body, and then to comfort the spirit. Bonny Wolf writes about Gulf Coast food and shares recipes for red beans and rice and gumbo.
Opinion Poet on Call A Tale of Two Goats -- Barbecued August 26, 2005 • Here's a story about two outdoors adventures that involve goats -- and artists. Andrei Codrescu teaches at Louisiana State University in Baton Rouge. A Tale of Two Goats -- Barbecued Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4818145/4818146" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
A Tale of Two Goats -- Barbecued Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4818145/4818146" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
National Children of Mexican Vineyard Laborers Now Vintners August 25, 2005 • It's the classic American success story, with a twist: A new generation of wine producers in Napa and Sonoma counties in Northern California are the children of Mexican immigrants who once labored in the same vineyards. Reporter Andrea Kissack of member station KQED in San Francisco profiles the Mexican-American vintners. Children of Mexican Vineyard Laborers Now Vintners Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4815504/4815505" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Children of Mexican Vineyard Laborers Now Vintners Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4815504/4815505" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
New Wheat Bread Meant to Taste Like White August 25, 2005 • In the nation's breadbasket, there's a lot of interest in new wheat. It's hard white wheat, which has a milder flavor and paler color than red wheat. More importantly, it can be used as a whole grain ingredient in white bread and snacks. New Wheat Bread Meant to Taste Like White Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4815005/4815006" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
New Wheat Bread Meant to Taste Like White Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4815005/4815006" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Taste Test: Seattle Kids Try White Wheat August 25, 2005 • To see if kids would actually eat a new kind of white wheat bread, four Seattle kids, aged 8 to 11, volunteer to touch and sniff and taste to get a sense of whether they prefer it to regular white bread. Taste Test: Seattle Kids Try White Wheat Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4815008/4815009" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Taste Test: Seattle Kids Try White Wheat Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4815008/4815009" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript