We're getting an international take on the grill from the unstoppable Steve Raichlen author of Planet Barbecue, Jane and Michael Stern are at a Seattle classic, 13 Coins, and we learn which beers stole the show with Robin Goldstein author of The Beer Trials.
Martha Rose Shulman joins Lynne to talk about the best ways to use barley, bulgur, quinoa and other whole grains in salads this summer.
Recipe: Wheatberry and Tomato Salad
Book: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
Jane and Michael Stern are at 13 Coins in Seattle — a supper club, a West Coast coffee shop, an inexpensive diner and a high-priced steak house.
Books: 500 Things to Eat Before It's Too Late
The Lexicon of Real American Food by Jane and Michael Stern
Websites: www.13coins.com, roadfood.com
Lynne's tips on creating amazing ricotta and cream cheese.
Steven Raichlen and Lynne talk about barbecue across the globe, and focus on some of the smaller-sized dishes.
Recipes: The Best Beef Satés in Singapore, All recipes from Steven Raichlen
Book: Planet Barbecue
Radio producer Angela Kim reports on a recent trip to The Gorbals.
Websites: www.thegorbalsla.com, angelaishere.wordpress.com
Ed Murrieta shares his story about going from eating on an expense account to stretching his food stamp budget.
What does it take to raise one pound of farmed salmon?
According to Seafood Watch from the Monterey Bay Aquarium, it takes 3 pounds of wild fish to grow one pound of farmed salmon.
Instead, they recommend eating wild caught salmon.
Recipes: Salmon variations
Robin Goldstein conducted blind taste tests with beer afficianados and everyday folks to see what people truly preferred when they didn't know what brand they were drinking.
Book: The Beer Trials
