This week's guest is Marcella Hazan, the cookbook author who taught two generations of American cooks what "authentic" means in Italian food. What Julia Child was to French food, Marcella is to Italian. She and her husband and writing partner, Victor, never dreamed she'd become a cook. Now she's written a memoir - Amarcord: Marcella Remembers - about her journey to fame in the food world.
The Sterns discover sauerkraut balls at Belgrade Gardens in Barberton, Ohio.
Food scientist Harold McGee muses over recent findings that your joints may thank you for using that extra-virgin olive oil.
We'll check in with one of our locavores, a guy who signed up to eat local for a year to get closer to his wife. Anita Elash tells the story of the globalization of a little French pickle, and environmental writer Rowan Jacobsen, author of Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis, looks at what we can expect from the disappearance of billions of honey bee pollinators.
When the Sterns discovered Belgrade Gardens in Barberton, Ohio, a suburb of Akron, Michael was enthralled with the sauerkraut balls, a tangy and savory blend of sauerkraut and ground meat that's a favorite hors d'oeuvre in the area.
Jane says the area around Akron is worth a visit for the sensational food influenced by the Eastern European immigrants who settled in the region. If you go, don't miss Belgrade Gardens. Open since 1933, its huge dining room is packed to the gills every night.
Belgrade Gardens 401 East State Street Barberton, OH 330-745-0113