This week it's the making of a wine merchant with Neal Rosenthal, one of the wine world's most respected importers. We'll hear the story of how he learned his craft and much more. His book is Reflections of a Wine Merchant. It's world class chili with the Sterns at Joe Roger's Chili Parlor in Springfield, Illinois. We're eating on the cheap abroad with Anya Von Bremzen. Dan Buettner, author of The Blue Zones, has secrets for flourishing well into our tenth decade, and we'll hear about a new kind of eatery in Denver named So All May Eat.
Try this delicious dish whenever the opportunity for a picnic strikes. Much of it can be prepared ahead, and it's a particularly good recipe for mid to late spring when fresh local asparagus is at it's peak in markets. Get the full recipe.
Not only has the Illinois state legislature proclaimed Springfield the chili capitol of the universe, they've also declared that chilli is the only correct spelling of the dish many of us associate with Texas or New Mexico, not the Midwest. Springfield is home to a number of chili places, but the Sterns say Joe Roger's Original Recipe Chili Parlor should be on your list to visit.
Chili is served in many configurations at this updated diner that's been around since 1945, but don't expect Texas style or purist chili whatever combo you get. This chili is more akin to Midwest comfort food. Order "chili" and you'll get just meat. Want beans? You have to ask for them as well as other add-ins on offer. The heat quotient ranges from mild to the blow-your-head-off J. R. Special.
A weak dollar isn't affecting only Americans travelling abroad. Europeans, too, are feeling the pinch of high fuel and food costs amid this economic downturn. Travel writer Anya Von Bremzen sees a general trend toward fast food in Europe, but also a renewed interest in local artisanal fast food. Visit www.travelandleisure.com/departments/Food/ for her article on the best sandwiches in all of Europe.
So All May Eat Café
Brad and Libby Birky, co-owners of Denver's So All May Eat Café, run an unusual operation. Patrons order, eat, and then leave the amount they choose or can in the donation box on their way out. There are no set or suggested prices on the menu of mostly organic soups, salads, pizza and cookies. Brad says the system is working - it pays the bills and them a small salary - after a year and a half in business. He says the overall response is very positive and he's had inquiries from others looking to do something similar on both coasts.