Heirloom Produce, Saving an Heirloom Farm March 30, 2005 • After six generations, the Jones family was in danger of losing their Ohio farm. But the growing appetite for specialty produce has helped turn their fortunes around. Now they sell to renowned chefs. Heirloom Produce, Saving an Heirloom Farm Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4566575/4566878" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Fine Southern Food from a Native Son March 27, 2005 • In a colorful new cookbook, Alabama chef Frank Stitt shares moutwatering recipes from his award-winning restaurant Highlands Bar and Grill. He talks with NPR's Debbie Elliot about the tradition of food in the South. Fine Southern Food from a Native Son Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4561398/4563177" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Spring Holiday Recipes from Nigella Lawson March 25, 2005 • British cookbook author Nigella Lawson celebrates springtime with special dishes for the holiday feasts of Easter and Passover. She discusses some of her favorite dishes for the season with Michele Norris. Spring Holiday Recipes from Nigella Lawson Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4561309/4561570" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Army Chefs Battle for Best-Dish Honors March 20, 2005 • K rations weren't on the menu at the Army's 30th annual Culinary Arts Competition. At Fort Lee, Va., military chefs waged battles to see who could make the tastiest and healthiest morale-boosting dishes. Army Chefs Battle for Best-Dish Honors Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4543323/4543324" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Business Irish Pubs Go Global March 17, 2005 • On this St. Patrick's Day, a look at a Dublin man who is trying to bring the authentic Irish pub experience and authentic Irish craic to countries around the world. Mel McNally is the creator and director of the Irish Pub Company. Irish Pubs Go Global Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4538590/4538591" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Opinion Irish Cuisine, Renewed and Reshaped March 13, 2005 • Contrary to popular belief, Irish cooking has evolved beyond potatoes and corned beef and cabbage. Essayist Bonny Wolf explains what's been happening in the kitchens of Ireland's most creative chefs. Irish Cuisine, Renewed and Reshaped Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4533154/4533155" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Diversions Coffee Barista Preps for National Competition March 10, 2005 • Washington D.C.'s champion barista, Ryan Jensen of Murky Coffee, is headed to the annual barista competition in Seattle. For Jensen and his fellow coffee-philes, pouring a "cup of joe" is art. Coffee Barista Preps for National Competition Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4530264/4530265" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Opinion NPR Replay: Soul Food A Return to Black Cuisine, Via the Rabbi's Wife March 9, 2005 • Our commentator explains how the rabbi's wife led him back to the African-American cuisine of his childhood. A Return to Black Cuisine, Via the Rabbi's Wife Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4528644/4528645" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Flora's Wild Mushroom Soup March 5, 2005 • A recipe for a hearty vegetable soup from Bob Sargent, the chef at Flora, a restaurant in Arlington, Mass.
Celebrity Status Americans' Insatiable Hunger for Celebrity Chefs March 5, 2005 • The cult of the TV celebrity chef has created multimedia empires, but it has also helped transform the way Americans think about food. Americans' Insatiable Hunger for Celebrity Chefs Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4522975/4524239" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Caramelized Pear and Red Onion Salad with Stilton Cheese March 5, 2005 • Chef Bob Sargent, of the restaurant Flora in Arlington, Mass., shares a recipe for a crowd favorite, a salad combining pears (or apples) with blue cheese.
Opinion Kitchen Window An Ode to Hash Slingers March 5, 2005 • Celebrity chefs may grab all the headlines, but it's the unsung working stiffs that end up feeding most of America. Commentator Betsy Block pays tribute to the country's un-famous hash slingers.
Morning Edition Ga. Farmers See Increased Demand for Goat Meat March 4, 2005 • Emily Kopp of Georgia Public Broadcasting reports that America's growing immigrant population is pushing a demand for goat meat and some farmers are moving to take advantage. Outside of the United States, goat meat is very popular and an American farmer can raise seven goats on the land it takes to raise a single cow. Ga. Farmers See Increased Demand for Goat Meat Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/4522366/4522367" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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Kitchen Window Goats in the Kitchen March 4, 2005 • The average American cook knows three things about goats: they are cute and sport fashionable goatees, they make cheese, and they eat tin cans, though the latter has never been authenticated. But goat is also among the most popular meats in the world, and for good reason.
Opinion NPR Replay: Soul Food Kitchen Wisdom: Grits, Greens and Understanding March 4, 2005 • John T. Edge, a Southern foodways expert whose work has appeared in Gourmet, the Oxford American and Saveur, discusses a Montgomery, Ala., food tradition that has helped bring blacks and whites together. Read an excerpt from "The Welcome Table.