This week’s edition of Food Friday is all about making the most out of vegetables in our meals. Then, we learn more about the role of cash in our transactions and a bill in Wisconsin that would require businesses to accept cash.
Featured in this Show
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Food Friday: The science of picking, storing and cooking vegetables
According to the U.S. Department of Agriculture, half of our meals should consist of fruits or vegetables. However, veggies are often an after-thought when we cook—a side dish or supplement to the main dish. But knowing how to properly choose, store and cook vegetables can elevate them from a bland necessity to a delight. We talk to the author of a new book that breaks down the science of making delicious, vegetable-focused meals.
Episode Credits
- Rob Ferrett Host
- Trina La Susa Technical Director
- Beatrice Lawrence Producer
- Nik Sharma Guest
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