Big Sur Bakery; North Dakota Caviar; Burnt Tongue; Nuts

North Dakota Caviar

North Star Caviar 's Darci Grindheim harvests North Dakota caviar from the paddlefish. In its innovative program, fish roe, or fish eggs, are donated by sportsfishermen in...

7 min

Proust Was a Neuroscientist

Rhodes scholar Jonah Lehrer discusses how French chef Escoffier discovered umami, the fifth taste, in his book, Proust Was a Neuroscientist . He argues that cooking is a...

7 min

Burnt Tongue

Dr. Michael Wilkes , Professor of Medicine and Vice Dean for Medical Education at the University of California at Davis, has helpful tips for healing a burnt tongue. Wilkes...

7 min

Nut Shells

Rocky Suess reveals some incredible uses for nut shells. They are used in the defense industry and as fillers for adhesives and plastics by Composition Materials Company ....

7 min

The Market Report

Laura Avery welcomes a new vender to the Wednesday Santa Monica Farmers' Market. She chats with Robert Jenkins of Carlsbad Aquafarm , which raises clams, mussels, abalone...

7 min

Eat Less Meat

New York Times food columnist Mark Bittman shares his thoughts about livestock production and the type and extent of our consumption of meat. He references the United...

7 min

Hook's Cheese

Hook's Cheese owners Tony and Julie Hook craft cheddar cheeses that have been aged for a decade in Wisconsin. For a list of artisan cheeses, visit Zingerman's . To find...

7 min

Big Sur Bakery

Baker Michelle Rizzolo shares the challenges of running a remote Central California coast bakery. She is the co-owner of Big Sur Bakery and Restaurant and oversees the...

7 min

Big Sur Bakery; North Dakota Caviar; Burnt Tongue; Nuts

North Dakota Caviar

Proust Was a Neuroscientist

Burnt Tongue

Nut Shells

The Market Report

Eat Less Meat

Hook's Cheese

Big Sur Bakery

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