Streams

Melissa Clark's Pumpkin Recipes; Behind the Scenes at the Food Network; The Science of Soil; Please Explain: Food Poisoning

« previous episode | next episode »

Friday, October 11, 2013

Melissa Clark shares her ideas on what to do with pumpkins other than carving them! We'll find out how the Food Network went from struggling start-up to cultural staple over the last 20 years. Documentarian Deborah Koons Garcia and scientists Ignacio Chapela and Michael Hansen talk about the complexity and mystery of soilAnd, with another salmonella outbreak in the news, Please Explain is about the things that cause food poisoning.

Melissa Clark Picks Pumpkins

It's pumpkin-picking season. Melissa Clark shares her suggestions for what do with pumpkin—from soups to seed. She's New York Times Dining Section columnist and cookbook writer, and her most recent cookbook is Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.

 

Comments [27]

Inside the Food Network

In October 1993, the Food Network debuted to little notice. Twenty years later, it is in 100 million homes, approaches a billion dollars a year in revenue, and features stars who have become household names.  Allen Salkin discusses how the channel and shows featuring Emeril Lagasse, Rachel Ray, Julia Child, and Bobby Flay have influenced hwo Americans think about cooking and food. He goes behind the scenes in his book From Scratch: Inside the Food Network.

Comments [10]

“Symphony of the Soil”

Producer and director Deborah Koons Garcia and scientists Dr. Ignacio Chapela and Dr. Michael Hansen talk about the documentary “Symphony of the Soil,” which explores the complexity and mystery of soil. Filmed on four continents and sharing the voices of some of the world’s most esteemed soil scientists, farmers and activists, it shows that soil is a complex living organism, the foundation of life on earth. "Symphony of the Soil" opens on October 11 at the Quad Cinema.

Comments [5]

Please Explain: Food Poisoning

Since March, 278 people have gotten sick from Salmonella poisoning, and now some strains of the bacteria are proving resistant to antibiotics. On this week's Please Explain we discuss Salmonella and other food borne toxins with Dr. Urvashi Rangan, toxicologist and Executive Director of the Consumer Reports Food Safety and Sustainability Center and Dr. Stephen Morse, professor of Epidemiology at Columbia’s Mailman School of Public Health.

Comments [8]

Recipe: Melissa Clark's Basic Piecrust

Melissa Clark's simple recipe for a basic pie crust

Comments [4]

Recipe Box

The Twitter Recipe Challenge

Can you tweet an entire recipe in less than 140 characters?

Comments [3]

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.