To The Best of Our Knowledge
from Wisconsin Public Radio
From Boston to Berkeley, people are going raw. Vegetarians,
vegans and Atkins followers are old hat the hottest trend
in food is cool. In this hour of To the Best of Our Knowledge,
why the raw food movement has people turning off their ovens and
trumpeting the healing powers of uncooked food. Also, an inside
look at the kosher food industry and globetrotting rabbis who make
sure food is fit for faith. And a food artist says it's OK to play
with your food.
|Journalist Peggy Orenstein tells Jim
Fleming about the raw food movement. She explains why they
think food should never be heated above 118 degrees and describes
the menu at Roxanne's, a fancy raw-food restaurant in California.
Also, anthropologist Richard Wrangham tells Jim Fleming
that he thinks cooking contributed to human evolution and
is far older than most people think. Also, Ted Lee,
co-founder of the specialty food catalog "boiledpeanuts,"
provides a few glimpses of culinary delights he sees in our
future. Lee's remarks are scattered throughout the show.
|Clare Crespo thinks you should
play with your food. She's the author of a cookbook called
"The Secret Life of Food." Crespo tells Anne Strainchamps
about her banana hot dog and the family portrait she created
from mashed potatoes. Here website is yummyfun.com.
Take a peek at Clare's Food Fotos.
Also, Joe Regenstein teaches food science at Cornell.
He tells Steve Paulson about the rigorous inspections involved
in getting a food accepted as kosher. He describes what the
inspecting rabbis do all over the world.
||Richard Schweid loves eels. He
tells Steve Paulson that scientists know very little about
their life cycle, but that their numbers seem to be declining.
He describes various ways of cooking them and explains that
the Japanese eat the most eels, but they're also big in England,
Spain and Germany. Schweid's book is "Consider the Eel."
Cassette copies are available
at 1-800-747-7444. Ask for program number 03-05-04-B.
- Clare Crespo, The Secret Life of Food
(Hyperion Books for Children)
- Richard Schweid, Consider the Eel (UNC
- -Everybody Eats When They Come
to My House/ Cab Calloway
- -The Mexican Cactus/ Perry Kingsley/ "The
Out Sound From Way In"/ Vanguard
- -Home Cookin'/ Jimmy Smith
- -Gypsy in Rio/ Perry Kingsley/ "The Out Sound
From Way In"/ Vanguard
- -Mashed Potato Time/ Dee Dee Sharp
- -Tayere Odessa/ Brave Old World/ "Klezmer
- -Soul City/ Perry Kingsley/ "The Out Sound
From Way In"/ Vanguard
- -Hey Good Lookin'/ Buckwheat Zydeco
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