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Japanese culinary scholar Elizabeth Andoh talkswashoku, the philosophical and spiritual heart of traditional Japanese home cooking. It's a concept of possibilities and transformations and a side of Japanese food few outsiders know. Elizabeth leaves us her recipe forFried Eggplant with Crushed Green Soybeansfrom her bookWashoku: Recipes from the Japanese Home Kitchen.
The Sterns report from Cattlemen's in Oklahoma City where it's all about beeffrom the horns to all parts south.
Our bargain-hunting wine maverick Josh Wesson is back with more cheap wines. Just how low can we go?
Seattle chef Thierry Rautureau brings us kitchen Zena peaceful stop-by-step guide to Butter-Poached Scallops on Celeriac Purée, a showstopper dish from his book Rovers: Recipes from Seattle's Chef in the Hat.
NYU grad student Matty Sallin fills us in on a kinder, gentler way to wake up in the morning: his Wake n' Bacon alarm clock, and the phone lines will be open for your calls.