The Art of Charcuterie

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February 26th, 2011February 25th, 2012

This week, we meet up with chef Gabrielle Hamilton, author of Blood, Bones & Butter. Jane and Michael Stern are eating at Flip's BBQ in Wilmington, N.C. We learn to corn our own beef, just in time for St. Patrick's Day, with John Kowalski of the Culinary Institute of America. And veterinarian Gary Weitzman, author of The Art Of Charcuterie and animal adviser for WAMU's The Animal House, tells us what we really need to be feeding our pets.

Jane and Michael Stern's Roadfood

One of Buffalo's best chocolatiers, Alethea's also has a great ice cream parlor with a wide array of homemade toppings, freshly-whipped cream, and crisp nuts to top sundaes.