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Fracking, Baking, History Making

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Monday, December 17, 2012

On today’s show: We’ll talk to Elizabeth Royte about her in-depth look at an alleged connection between diseased cattle and fracking fluids. Celebrated chef Thomas Keller talks about his latest cookbook Bouchon Bakery. And we’ll find out how to make healthy dishes for kids this holiday season. Plus, we’ll take a look at the life of Frederick Law Olmsted and his contributions to landscape architecture, from New York’s Central Park to Boston’s Emerald Necklace!

Fracking and the Food Supply

Elizabeth Royte, a contributing reporter for the Food & Environment Reporting Network, talks about the potential impact of fracking on our food supply. Her article “Fracking Our Food Supply” appears in the December 17th issue of The Nation magazine, and it is the first in-depth look at the topic, and how cattle are allegedly falling ill and dying when exposed to fracking fluids across the Midwest.

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Thomas Keller on Bouchon Bakery

Chef Thomas Keller talks about his latest cookbook, Bouchon Bakery, written with Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group. The book includes recipes for Keller's takes on Oreos and Hostess's Ho Hos and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.

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Healthy Cooking for Children

Diane Harris Brown, Director of Educational and Community Programming at the James Beard Foundation, Leslie Bushara Deputy Director for Education and Guest Services at the Children's Museum of Manhattan, and chef Jehangir Mehta talk about healthy cooking for kids during the holidays, and the Children's Museum’s Family Chef series.

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The Life of Frederick Law Olmsted

Justin Martin argues that Frederick Law Olmsted is probably the most important historical figure that the average American knows the least about. Best remembered for his landscape architecture, from New York's Central Park to Boston's Emerald Necklace to Stanford University's campus, Olmsted was also an influential journalist, early voice for the environment, and abolitionist credited with helping dissuade England from joining the South in the Civil War. Martin discusses Olmstead’s life and work in Genius of Place: The Life of Frederick Law Olmsted.

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Recipe: Jehangir Mehta's Shrimp Lettuce Rolls with Avocado and Goat Cheese Spread

Avocado Goat Cheese Spread
(Serves 4)

Ingredients:

2 Medium Ripe Avocados
1 Tomato
1/3 Cup Goat Cheese
2 Tbsp Chopped Coriander
1/3 Tsp Chili Powder
2 Tbsp Olive Oil
Salt and Pepper To Taste

    Directions:

    Cut the avocados in half, removing the pit and peel off the skin.  In a small bowl mash the avocados with a fork until fairly smooth. Dice the tomato and add to the avocados. Gently crumble the goat cheese and add to the mixture. Add spices and combine. Drizzle in two tablespoons of olive oil and using a spatula make the mixture smooth. Set aside.

    Personalize it: make the spread your own by adding flavors your family enjoys. Delicious additions to this recipe include items such as; spinach, basil or raw onions

     

    Sautéed Shrimp
    (Serves 4)

    Ingredients:

    1/2 lb Fresh Shrimp
    2 Tbsp Olive Oil
    1 Tbsp Mustard Seeds
    12 Curry Leaves
    1/2 Tsp Chili Powder
    Salt and Pepper

    Directions:

    Heat a nonstick frying pan or skillet.  Add olive oil and heat for a few minutes.  Add the mustard seeds and cook until the seeds begin to pop like popcorn kernels, then immediately add in the shrimp, curry leaves, chili powder, salt and pepper.  Cook just until shrimp is light pink throughout.

    To serve:

    Open and lay flat one washed and dried leaf of Boston Bibb Lettuce. Spread a table spoon of Avocado Goat Cheese Spread in the center and place one or two shrimp on top, then roll the leaf closed.

    Comments [1]

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