This Week's Episode
Hosted by Lynne Rossetto Kasper
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.
This week we're looking at why we find things pleasurable with Paul Bloom, author of How Pleasure Works, The New Science of Why We Like What We Like. Jane and Michael Stern are at The Orange Inn in Laguna Beach, CA, and tea authority Bill Waddington introduces to the first brand-new strain of tea ever developed, Ruby 18.
Comedian and crafter Amy Sedaris joins Lynne as celebrity guest "stump master" in a special, edible crafters edition of "Stump the Cook!"
Recipe: Sweet-Tart Fresh Mint Sauce
Excerpt: "The Whos and Whats of Crafting"
Book: Simple Times - Crafts for Poor People
Website: amysedarisrocks.com
Mike Colameco, host of PBS's "Colameco's Food Show," takes us to the diverse burough of Queens, NY for the best in ethnic restaurants.
Restaurants: Mike's picks
Book:Mike Colameco's Food Lover's Guide to New York City
Website: colameco.com
Yale Psychology Professor Paul Bloom on why we like what we like—including the pleasures of food.
Recipe: Sweet Avocado Green Chile Ice Cream
Books: How Pleasure Works
Website: howpleasureworks.com
Bill Waddington, from Tea Source came into the studio to talk about and taste a new tea – Ruby 18. This gold medal winning black tea from Taiwan brews up extremely smooth, rich, and slightly sweet. It is a cross between the Assam tea plant and the native Taiwan Chin Shin cultivar.
Website: teasource.com
This week Jane & Michael Stern hit the Orange Inn in Laguna Beach, CA – home of the original smoothie!
Website: roadfood.com
Book: 500 Things to Eat Before It's Too Late
This week's Trivia Question, and Lynne takes your phone calls—turning stale wine into vinegar; purchasing an espresso machine; and cooking well on a budget.
In Maite Gomez-Rejon's unique job, she combines art and culinary history with hands-on cooking instruction in museum settings.
Website: artbites.net
