We're looking at global seed banks with journalist John Seabrook, author of The New Yorker article, Sowing For the Apocalypse. Jane and Michael Stern are at Short Sugar's BBQ in Reidsville, NC, wine wit Joshua Wesson takes us to Italy's premier wine event, Vin Italy, and Jill Carle, co-author of College Cooking: Feed Yourself and Your Friends, has ideas for breaking out of the popcorn and noodle cup rut.
In the Italian Swiss Alps, north and east of Milan in the long Camonica Valley, farm families mark special occasions with this sautéed chicken. It needs only a handful of ingredients and the simplest of techniques. Get the full recipe.
Oh, Barbecue Chicken Pita Pizza, how I love thee! Okay, that might sound kind of weird, but try it and you'll know what I mean. These silly little pizzas are the easiest things in the world to make and most excellent to eat.Get the full recipe.
Jane and Michael Stern: Short Sugar's, Reidsville, NC.
Figure that you'll smell like hickory smoke and pork after eating at Short Sugar's. But no one minds because the whole-hog pit barbecue is simply glorious. The virtually sauceless (sauce is available on the side if you ask) meat comes two ways: on a coleslaw-heaped bun or on a plate with the slaw and hushpuppies on the side.
Short Sugar's opened in 1949 by three brothers. The setting is small-town café basic with tables and a long counter, which Michael claims is the preferred spot. If you're not into barbecue, Michael says go for the "wicked good" chili dog.
1328 South Scales Street Reidsville, NC 336-342-7487