A few years ago, a food fanatic walked into Charlie Trotter's Chicago restaurant. Ten hours and 28 courses later he was finally satisfied. Now that's extreme dining! In this hour of To the Best of Our Knowledge, Charlie Trotter turns eating out into a quasi-religious experience. Also, The New Diet for a Small Planet. And, rule-breaking in the wine world.
Francis Moore Lappe changed America's ideas about food and farming with her landmark 1971 book "Diet for A Small Planet." Now she's working on a sequel. She tells Steve Paulson that the mechanized farming techniques of the Green Revolution continues today, with disastrous results for the environment. Lappe is a visiting scholar at M.I.T. Also, world famous chef Charlie Trotter talks to Anne Strainchamps about his restaurant in Chicago, and shares his passion for fine food. Trotter is the author of "The Kitchen Sessions" cookbook, based on his PBS series, and co-author of "Lessons in Excellence from Charlie Trotter."SEGMENT 2:
Doug Gordon shares some thoughts about ways to revive the flagging "theme restaurant" trend. He imagines a cafe sponsored by the NRA. Also, Harriet Welty Rochefort has lived in France for 30 years and is married to a Frenchman. She explains the etiquette of dining out in France. Her book is "French Fried: Culinary Capers of An American in Paris."SEGMENT 3:
Wine expert Andrew Jones gives Steve Paulson a few tips on choosing, serving and enjoying wine. He says wine should be fun! Jones has written several books about wine and is the editor of wineontheweb.com.Cassette copies are available at 1-800-747-7444. Ask for program number 00-10-22-A.
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