Rank #1: Breaking Bread
This episode features: Debbie Kim Michaelson, Managing Director at DeSantis Breindel; Erik Michielsen, founder and CEO of Capture Your Flag; Carl Landry, owner of Black Pot Bus Catering; Mara Lazer, audio producer; Meg McWilliams, digital media producer & host of The Green Divas Radio Show; Ranjan Dey, chef and owner of New Delhi Restaurant; Alyssa Jeong Perry, audio journalist; Cat Jaffe, radio producer and founder of House of Pod; Jim Donini, record-setting mountain climber and alpinist.
Rank #2: What the Heck Is Duck Sauce?
In today’s episode, we find out how immigration laws contributed to the rise of Chinese restaurants, debate the pros and cons of cooking with a flat-bottomed wok, and ask the eternal question: what the heck is duck sauce?
This episode features:Tina Erway, Cathy’s mom; Jennifer 8. Lee, author of The Fortune Cookie Chronicles, and producer of The Search for General Tso; Brian Wong, co-owner of Tong Fong Low, a Chinese restaurant with two locations in rural Northern California; Kian Lam Kho, cook, author of Phoenix Claws and Jade Trees; Grace Young, “wok evangelist" and author of Stir-Frying to the Sky's Edge
Rank #3: The Climate Change Diet
View artist Allie Wist’s “Flooded” project here.
Rachel’s recipe for “Climate Change Cake”- 3 cups apples, chopped (from 4-5 “ugly” apples) - 3 tsp cinnamon - 3 Tbsp sunflower oil - ⅓ cup plain yogurt - 1/2 cup date molasses - 3 eggs from a non-industrial farm - 1 tsp bourbon - 1 1/2 cups buckwheat flour - 1 1/2 tsp baking powder - 1/2 tsp kosher salt
Preheat the oven to 350ºF, and slick a round baking pan with sunflower oil.
Mix your apples, cinnamon, yogurt, eggs, oil, date molasses, and bourbon together in a large bowl.
In a medium bowl, stir the buckwheat flour, cinnamon, baking powder, and salt together.
Add the dry ingredients to the wet ingredients and fold together. Scrape them into the baking pan and even the top out with a spatula.
Bake for an hour, until a toothpick or tester comes out clean. Cool it in the pan for a few minutes before turning it out onto a rack.
It spoils quickly, so eat it fast.
This episode features: CC Buckley - herbalist and food stylist; Nate Cleveland - dieter; Max Elder - futurist at the Institute for the Future; Rachel Ward - dieter; Allie Wist - Brooklyn-based artist
Rank #4: Potluck Capital of the World
Recipe for Donna's Potato Hotdish
Rank #5: I Eat Everything, Except…
This episode features: Alissa Nutting, novelist, author of Made for Love, and professor of creative writing at Grinnell CollegeKimberly Trout, certified nurse midwife at Pennsylvania Hospital and professor of women’s health at the University of PennsylvaniaCatherine Crawford, author of French Twist: An American Mom's Experiment in Parisian ParentingStephanie Lucianovic, food writer, children’s book author, and author of Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate
Rank #6: The Search for Big Kale
Kale isn’t an especially flashy vegetable. It’s slightly bitter, hard to digest, and lasts forever in your fridge. Rumor has it that, until 2011, the biggest kale buyer used it to garnish their salad bar. Now, it’s on 1 out of every 5 menus in the U.S.
Something — or someone — catapulted kale into a status symbol. In our quest to find the story of how kale got cool, we’ll trace its rise back nearly 20 years and even, possibly, uncover a full-blown kale conspiracy.
You might think kale is over, but you haven’t heard anything yet.
This episode features: David Sax, author of The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with FondueEve Turow Paul, Millennial food culture consultant and author of A Taste of Generation YumMike Kostyo, Senior Publications Manager at DatassentialBo Muller-Moore, T-shirt artist and founder of EatMoreKale.com
Rank #7: Introducing: Why We Eat What We Eat
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