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This week it's a look at the fat we hear so much about-Omega-3-and why it's gone missing from our diet. Science writer Susan Allport joins us with ideas for replacing this endangered "good" fat. She is the author of Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them.

The Sterns claim the folks at Skylight Inn Bar-B-Q in Ayden, North Caroline make the world's best and purest whole-hog barbecue. We'll have a report.

Russ Parsons of the Los Angeles Times is back talking the glory of spring peas, including the overlooked fresh fava. He shares a recipe for Sugar Snap Pea Soup with Parmesan Cream from his book How to Pick a Peach.

It's a look at the battle for Barolo with Food & Wine magazine's Lettie Teague. Experts are turning themselves inside out over the controversy. Lettie tells all.

Freelance writer Julie Hauserman has a tale of little nippers and an addiction, and software developer Thunder Parley talks life as the in-house critic for Google's eighteen employee restaurants and cafes.

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Foodsel

Edible Landscapes

Recipes

Sugar Snap Pea Soup with Parmesan Cream

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Russ Parsons turns his expertise to Spring's fresh peas and fava beans. Get the full recipe.

Features

Jane and Michael Stern: Skylight Inn Bar-B-Q, Ayden, NC

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The Sterns claim the whole-hog cleaver-hacked barbecue at the Skylight Inn might be the best anywhere. It's certainly the oldest, with its roots going back to 1830.

Today, the seventh and eighth generations of the founder's progeny tend the whole hogs as they slowly cook for 18 hours over hickory coals. They might sprinkle on some salt and pepper, a little vinegar, and some Texas Pete hot sauce, but that's it.

This is traditional Eastern North Carolina barbecue, after all, and that means there's no sauce. But never mind. The luscious meat, with its crispy skin, chewy outside meat, and velvety tender inside meat is enough. It's served up on a big thin square of unleavened cornbread instead of a plate with coleslaw on the side.

The simple storefront has about five tables. When you walk in, the room is silent except for the chopping sounds coming from the pit master's cleavers as he hacks away at the luscious meat. Customers are chowing down, not chatting.

Skylight Inn Bar-B-Q

4618 Lee Street

Ayden, NC

252-746-4113

Battle of the Barolos

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It's called the Barolo Wars, the contentious debate that pits Traditionalist against Modernist producers of Barolo and has wine experts turning themselves inside out. Lettie Teague, executive wine editor of Food & Wine magazine, wrote an interesting article on the controversy for the September 2007 issue. You can read the article at www.foodandwine.com. In the meantime, here are a few of Lettie's "Best Barolo Producers."

Traditionalist:

• Bruno Giacosa: Look for this arch-Traditionalist's 2001 Falletto for long-term storage. About $150.
• Giacomo Borgogno: A well-established Traditionalist with excellent values. The 1996 Riserva is restrained, structured and an especially good buy. About $60.

Modernist:

• Luciano Sandrone: The acclaimed producer of two Barolos. The Cannubi Boschis is the ne plus ultra of the Modernist style but expensive. If you can find the 1989 expect a price tag around $450.
• Domenico Clerico: A leading Modernist and producer of Ciabot Mentin Ginestra, a well balanced example of a single-vineyard wine. The 2001 is about $85.

Thin Mints

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Freelance writer Julie Hauserman has a tale of little nippers and an addiction...

Music

• "I Love BBQ" by The Guy Brothers & Orchestra, from I Love BBQ, Rhino.
• "Untitled" by Cepia, from Natura Morta
• "Ride Ride" by Alixis P. Suter, from Shuga Fix
• "New Resolution" by Azure Ray, from Hold on Love
• "United Nation" by Sam Keenan, from The Current Collection V
• "You Know I'm No Good" by Amy Winehouse, from Back to Black, Universal Republic Records
• "Rehab" by Amy Winehouse, from Back to Black, Universal Republic Records
• "Call Me" by Al Green, from Greatest Hits, The Right Stuff.