Fermentationist Jori Jayne Emde of Lady Jaynes Alchemy talk about the process and Zach Meyer from Claussen (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history.
Episode 332: Molly O'Neill
Episode #52 Molly O'Neill Tribute
Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains
William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became the "salt capial of the east."
Episode 330: Women's Work: History of Community Cookbooks
Community cookbooks—you know, those spiral bound collections with each contributor credited--began as a way for women to come together and share recipes and to support a common cause be it a local church, school, club, or other fundraising goal.
Episode 329: Eat With Your Eyes: "Moritsuké," Japanese Arrangement of Food on the Plate
Have you ever marveled at the delicately complex beauty of a plate of Japanese food? A dish is considered well-harmonized in Japanese when it is peaceful to look at. This arrangement of food on the plates in Japan or at Japanese restaurants is largely dictated by the rules of moritsuké, or serving arrangement. These are a set of styles that draw on the ideas of balance and contrast established centuries ago. Elizabeth Andoh, an authority on Japanese food and culture, TasteofCulture.com, explains the art and philosopy behind the saying, "Japanese eat with their eyes."