Oyster Shucker; Life of a Swordfish; Jacques Pépin; Pet Food

Hosted by
Discover a culinary school that teaches how to harvest an animal into meat and learn about the life of a swordfish. Get tips on holiday baking, meet an oyster-shucking champ and cook fast-food at home with Jacques Pépin. Plus, find out what Jonathan Gold ate while in Korea, what the pet food recall means for human consumption and get a fresh Market Report with Evan Kleiman.

Chef-instructor Adam Dulye Harvests animals into meat, and biologist Yonat Swimmer recounts the life of a swordfish. Cindy Mushet shares tips on baking for the holidays, oyster-shucker champion William "Chopper" Young shares shucking techniques, and television chef Jacques Pépin cooks fast-food at home. Plus, Jonathan Gold takes a culinary trip to Korea, Marion Nestle relates the pet-food recall's connection to food safety for humans; and Evan Kleiman has a fresh Market Report.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Bob Carlson, Jennifer Ferro, Thea Chaloner, Candace Moyer, Connie Alvarez, Holly Tarson