Alcohols of the World; Brain Freeze; Painfully Hot Chicken;

Jews in Porktown; California Cuisine; Vanilla Queen

Richard Sterling tells us how other countries like their drink. Will Clower offers us relief from the ice cream headache. David Ramsey, goes to the other extreme, with hot chicken that strikes fear into the heart of the devil himself. Stephen Bloom tells us what it-s like to be a Jew in an Iowa pork town. Diane Rossen Worthington gives California cuisine an update and Patricia Rain puts another orchid in her vanilla queen crown.

Laura Avery spoke with Barbara Spencer of Windrose Farm about her small tomato plants which already have tomatoes on them. She recommended that listeners feed their tomato plants every 3 weeks with Dr. Earth, an organic fertilizer product that can be found many places.

Laura Avery also visited with Balderama Farms about their 60 year old variety of Mayfair Nectarines.

Mark Gold, executive chef of Caf- Pinot, told Laura about the sprouted broccoli that he likes to prepare in a cast iron pan. He gets the sprouted broccoli from Coastal Organics.

Richard Sterling, the principal author of Lonely Planet's World Food series, spoke about the alcohols of the world. His 14 books include The Adventure of Food; The Fearless Diner; and the award winning Traveler's Tales Food: A Taste of the Road. He has been honored by the James Beard Foundation for his food writing, and by the Lowell Thomas awards for his travel literature. His lifestyle column appears monthly in San Francisco magazine.

Will Clower talked about -brain freeze- and how to prevent it.- Dr. Will Clower is a neuroscientist who wrote The Fat Fallacy and has a website with a diet and lifestyle program called The Path.

David Ramsey, freelance writer and editor of the Localist magazine in Little Rock, Arkansas, spoke about Prince-s Chicken Shack in Nashville. His article appeared in the Oxford American.

Prince's Hot Chicken Shack, 123 Ewing Dr.
Nashville,-TN-37207-2960 (615) 226-9442

-

Stephen G. Bloom, former Los Angeles Times Reporter and professor of journalism at the University of Iowa, has written a book about the small town of -Postville, Iowa, where an ultra-Orthodox Lubavitcher population of Jews resides. The book is Postville: A Clash of Cultures in Heartland America published by Harvest Books.

-

Diane Rossen Worthington spoke about California cuisine and the republication of her book, The Cuisine of California. Her original book has sold more than 150,000 copies since its release in 1983. She shared a few summer recipes with us.

-

Chilled Cantaloupe Soup

-

Serves 4-6

-

2 cantaloupes (about 4 pounds)

Grated zest of 1 orange

Juice of 1 orange

1 teaspoon grated fresh ginger

1 tablespoon finely chopped fresh basil

2 tablespoons sweet white vermouth

1/4 teaspoon salt

1/4 teaspoon finely ground black pepper

1/2 cup sour cream or cr-me fraiche

-

for garnish:

2 tablespoons sour cream

6 fresh basil leaves

-

1. Cut melons in half and remove seeds.- Scoop out 6 tiny balls from melon 1 melon half for garnish.

-

-

2. Remove skin from melons and cut flesh into small chunks.

-

-

3. Combine cantaloupe, orange zest, orange juice, ginger, and basil with vermouth, salt, and pepper in a lender or a food processor fitted with the steel blade.- Puree until fine. Add sour cream and blend.

-

-

4. Strain soup into a large bowl and taste for seasoning.- Refrigerate 4 hours before serving.

-

-

5. Serve in chilled bowls and garnish with sour cream, cantaloupe balls, and basil leaves.

-

Advance preparation: May be kept up to 8 hours in refrigerator. Serve cold.

-

Chilled Cucumber-Avocado Soup

-

Serves 4-6

-

1 large ripe avocado

1 European cucumber, unpeeled and cut into pieces

1 1/2 cups chicken stock

2 tablespoons finely chopped chives

2 tablespoons freshly squeezed lemon juice

3/4 cup sour cream

salt and finely ground white pepper to taste

-

for garnish:

1/4 cup sour cream

1/4 cup finely chopped chives

-

1. Peel avocado and cut into pieces. Puree in a food processor fitted with the steel blade or in a blender.- Add cucumber. Process until smooth.

-

-

2. Add chicken stock and then chives; blend.

-

Patricia Rain, the vanilla queen, spoke with us about the culinary history of vanilla. Her new book is Vanilla : The Cultural History of the World's Favorite Flavor and Fragrance. For the mother lode of vanilla information, products, and recipes, visit her website at www.vanilla.com.

-

Here is one sample recipe from the website.

-

Poisson Cru

-

1 pound fresh Ahi Tuna, diced or cut in thin slices
1/2 cup carrots, shredded
1/2 cup scallions, thinly sliced
1/2 cup tomatoes, diced, plus slices or cherry tomatoes for garnish
1/2 cup cucumber, small dice
1/2 cup red bell pepper, small dice
1/2 cup fresh coconut milk (canned may be substituted)
1/4 cup lemon or lime juice, freshly squeezed
1/2 - 1 teaspoon Tahitian vanilla extract (or to taste)
salt and pepper to taste
parsley or chives for garnish

Mix the tuna and lemon or lime juice together with salt and pepper. Allow to marinate several minutes, or until the tuna begins to look "cooked." Mix the vanilla with the coconut milk, then combine the balance of ingredients. Season to taste and serve. This recipe will serve two as a main course or four as an appetizer.

-