The Effects Of Two Wars On American Troops, Tracking Gun Violence, Wisconsin Life: Spring Edibles

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For the last year, a New York Times columnist has been tracking gun violence around the country. Veronica Rueckert and Rob Ferrett talk to him about this project and what he hopes to accomplish. They also look at how the wars in Iraq and Afghanistan have impacted the soldiers who fought there, and learn about spring edibles that will soon be growing in Wisconsin.

Featured in this Show

  • Get Spring Cooking Tips With Watercress

    This time of year, carpets of watercress cover many Wisconsin streams and springs. The tender green leaves are bright and delicious if one knows how and where to find them.

    When a person finds a spring, according to Dani Lind, owner of Rooted Spring Culinary, “You never want to pull it out unless you’re trying to thin out the patch a lot. If you’re somewhere where you’re wild crafting, it’s definitely considered the considerate and responsible thing to do to leave the roots in the ground so it can just grow right back.”

    Lind said the seeks ways to include it in her meals.

    “This time of year, I really like just having a little watercress on the side of my plate no matter what I’m eating,” said Lind. She also enjoys watercress in salads, sandwiches, pesto, soup and omelets.

    Monique Hooker, chef and author of “Cooking With The Seasons,” shared a recipe for watercress soup:

    Watercress Soup from Monique J. Hooker

    Serves 10

    • 1/2 cup diced ramps or shallots
    • 2 tablespoon butter
    • 2 pounds of watercress
    • 1 cup overcooked rice
    • 1 quart vegetable broth (more or less)
    • 1 cup heavy cream (optional)
    • Salt, pepper and nutmeg for seasoning
    • 1/4 cup Fresh chopped chives to garnish

    Wash the watercress in lightly acidulated water (a splash of cider vinegar)

    Remove coarse stems, discard, and keep the rest in cold water

    In a large pan heat the butter, sauté the chopped ramps or shallots until soft, aromatic and translucent

    Take a handful at the time of watercress out of the water and shake a little, then add directly to the hot pan with the shallots

    Cook until wilted before adding the other handful. Repeat until all done.

    Add cooked rice, blend well, then add the broth, stir to blend properly

    Season with salt, pepper and nutmeg

    Bring to a boil then lower to a simmer

    Cook for about 25 minutes

    Adjust the seasoning, puree through a food processor or immersion blender

    If necessary pass through a fine strainer

    Place back on the heat, bring to a simmer

    Add the cream slowly to the soup, stir well DO NOT ALLOW TO BOIL AGAIN AT THIS POINT.

    Adjust the seasonings once more if necessary

    Finish with fresh chopped chives and heat for 5 minutes.

    Serve at once

    NOTE: This soup can be done with any leaf vegetable or mixture of: spinach, watercress, arugula, sorrel.

  • The Long Lasting Effects Of Two Wars On American Troops

    Senior correspondent and former Baghdad bureau chief for the Washington Post reports on the enduring effects of the United States’ two wars in Afghanistan and Iraq on the soldiers who fought them.

  • Tracking Gun Violence, One Shot At A Time

    For the last year, New York Times columnist Joe Nocera has been carefully tracking reports of gun-related violence across the country. He shares what he’s found, and what he’s hoping to accomplish with the project.

  • Wisconsin Life: Spring Edibles

    Even though the weather is still dreary in parts of Wisconsin, spring is offcially here. A local chef joins us to talk about some of the spring edibles that we can start to harvest over the next few weeks.

Episode Credits

  • Rob Ferrett Host
  • Veronica Rueckert Host
  • Monique Hooker Guest
  • Rajiv Chandrasekaran Guest
  • Joe Nocera Guest
  • Galen Druke Producer
  • Amanda Magnus Producer

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