ReMARKable Palate #126: Koshi RiceThis week, I speak with Mark Isbell of Isbell farms in Humnoke, Arkansas. Mark’s family has been growing rice for generations, and he joins us today to speak about koshihikari rice, the favored sushi rice, in Japan, and how his family was the first to...
Jennifer's year got off to a chaotic start, which has led to some big changes in her life, one being a focus on heart-healthy meals. ...
CHIC Podcast #107: What's the Deal with Puff PastryPuff pastry is one of those things you see in the grocery store but may not know how to use it. Perhaps you have wanted to make it. Well, I had a listener ask me a question about making puff pastry....
ReMARKable Palate #125: Brandt BeefThis week, we speak with the folks from Brandt Beef, a family owned beef producer, who pride themselves on raising their cattle on grain that they grow themselves, and focusing on a “tongue to tail” philosophy of sustainable stewardship. Using their own compost and non-commercial...
CHIC Podcast #106: Trends in FoodWe have a great group of faculty, administrators and staff at our school, The Cooking and Hospitality Institute of Chicago. Heading up that terrific bunch of folks is Lloyd Kirsch. Lloyd is very interested in and knowledgeable of what is happening in education and in...
ReMARKable Palate #124: Highlights of 2007In this first week of 2008, it’s a review of some of the highlights of 2007. In looking back at the past year, I had so much fun bringing you a varied batch of interviews. Today I’ll go through and highlight a...