Opinion Going the Vegetarian Route, for a Bit September 1, 2006 • Recently Andrew Lam tried to be a vegetarian for a month -- not because he wanted to be healthier or wanted to be kind to animals, but in honor of his grandmother, who was a lifelong vegetarian. Andrew Lam's Perfume Dreams just won the Pen American "Beyond the Margins" Award. Going the Vegetarian Route, for a Bit Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5751600/5751601" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Californians Celebrate More than Zin August 31, 2006 • Lawmakers in California passed a bill declaring Zinfandel to be the state's "historic wine." Now Gov. Arnold Schwarzenegger has put a cork in the measure. He said it's not fair to leave out other fine California wines, like Cabernets and Pinot noirs. The bill's author says, "While we were crushed by the veto, the governor will find no sour grapes in our office." And, not missing the chance for another pun, she adds, "Next year we will press on." Californians Celebrate More than Zin Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5742176/5742177" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Kitchen Window Where There's Smoke, There's Flavor August 30, 2006 • Planked salmon has long been a regular menu item in the Pacific Northwest, and its popularity has now spread to the lower states. There's no easier way to impress guests than to grill fish on a wooden plank, which yields a delightful, smoky sweetness.
Biloxi Po'Boy Shop Satisfies Customers Again August 29, 2006 • For years, folks in Biloxi, Miss., have counted on The Ole Biloxi Schooner for a po'boy sandwich. Even Hurricane Katrina couldn't keep the doors closed for long. Biloxi Po'Boy Shop Satisfies Customers Again Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5729770/5729771" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Opinion Celebrating Late Summer's Basil Bonanza August 28, 2006 • Commentator Jack Staub rhapsodizes about his favorite herb, basil, which is abundant at this time of year. He also offers hints about what to do with all of it, including a recipe for handy and easy-to-use pesto cubes. Celebrating Late Summer's Basil Bonanza Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5726130/5726273" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Celebrating Late Summer's Basil Bonanza Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5726130/5726273" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Biodynamic Wine? Try It Before You Smirk August 28, 2006 • In the world of specialty farming, biodynamic agriculture goes beyond organic in its arcane rules. The basics are that a good grape begins in the compost heap. A growing number of California wineries have joined this international discipline — and they're producing critically acclaimed wines. Biodynamic Wine? Try It Before You Smirk Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5725850/5725851" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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What's in a Restaurant Name? August 27, 2006 • Weekend Edition food essayist Bonny Wolf ponders some of the odd names for restaurants around the country. What's in a Restaurant Name? Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5718896/5718897" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Blueberry Thrills from a Maine Source August 26, 2006 • Chef Rob Evans is known for creating entire menus around one ingredient at Hugo's, his restaurant in Portland, Maine. And since it's blueberry season in Maine, that's what Debbie Elliott orders up. His recipes are especially good with smaller, "low-bush" blueberries. Blueberry Thrills from a Maine Source Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5716453/5716505" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Suds and Spices: A Root-Beer Taste Test August 26, 2006 • Charles Hires introduced the world to a brand-new drink called root beer in 1876 Philadelphia. Hires has since attracted just a few competitors. Root-beer expert Luke Cole and root-beer fan Debbie Thomas help Scott Simon with a taste test. Suds and Spices: A Root-Beer Taste Test Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5715106/5715107" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Eating Local, Thinking Global August 25, 2006 • When you sit down to dinner tonight, take a minute to consider how far your food traveled to get to your plate. Is your steak from Nebraska? Are your carrots from California? Experts say eating locally might make us healthier and safer... and it would be better for the environment, too. Eating Local, Thinking Global Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5709576/5709577" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Business Finds New Way to Chill Carry-On Lobster August 24, 2006 • Because of the ban on liquids aboard planes, Clearwater Seafoods, which sells lobsters in the Nova Scotia airport, had to find a substitute for the ice packs it uses to keep carry-on lobster cold during flights. The general manager of the lobster division, Tony Jabbour, says that the company went a week with no sales before finding the perfect solution: frozen vegetables. Business Finds New Way to Chill Carry-On Lobster Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5705299/5705300" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Indian Restaurant Out of Luck with Nazi Theme August 24, 2006 • There's a new restaurant in Bombay, India: "Hitler's Cross." The Nazi-themed restaurant outraged the Jewish community. And the owner now claims he was just trying to attract attention. To many Indians, the Nazi swastika is better known as an ancient symbol of good luck. Indian Restaurant Out of Luck with Nazi Theme Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5701634/5701635" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Indian Restaurant Out of Luck with Nazi Theme Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5701634/5701635" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Kitchen Window Fried Green Tomatoes: A Taste of Old New Orleans August 23, 2006 • Proust sure had it right, writes Gail Chalew. Tasting a familiar food can trigger instant memories of simpler, happier times. For this returned New Orleans evacuee, green tomatoes, that piquant and uniquely Southern delicacy, are the food inextricably linked to the Big Easy.
Chicago's Foie Gras Ban Rankles Restaurants August 22, 2006 • Starting today, a city-wide ban forbids Chicago restaurants from selling foie gras. In protest, Connie's Pizza in Chicago is selling pizza topped with foie gras. Robert Siegel talks with Ivan Matsunaga, executive vice president of Connie's, who says that Connie's has sold "a few dozen" foie gras pizzas. Chicago's Foie Gras Ban Rankles Restaurants Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5691920/5691921" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Chicago's Foie Gras Ban Rankles Restaurants Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5691920/5691921" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
National Clifton's Cafeteria, Serving Kitsch Since 1935 August 22, 2006 • Clifton's Cafeteria, one of Los Angeles' oldest and largest restaurants, is a legacy of a very different era -- a place where Jell-O desserts are still king, and lunch specials come with a big dollop of kitsch. Clifton's Cafeteria, Serving Kitsch Since 1935 Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5690041/5690042" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Clifton's Cafeteria, Serving Kitsch Since 1935 Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/5690041/5690042" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
