Yesterday on The Conversation with Ross Reynolds we heard from local chefs about how to incorporate marijuana into your cooking. James Beard Award-winning local chef Maria Hines told Ross how she likes to use cannabis-infused butter.
Marijuana is now legal in Washington state. How do you cook with it? Ross Reynolds interviews the James Beard Award-winner and Top Chef Masters contestant Maria Hines, former Top Chef contestant Laurent Quenioux, edibles maker Justin Branstad, and other special guests.
Puget Sound Energy owns and operates a coal-fired power plant out of Billings, Montana, that the Sierra Club calls "the dirtiest coal plant in the West." The Colstrip Plant meets EPA emission standards and PSE touts its green-energy portfolio, with plans to triple its renewable energy supply by 2020. How does coal fit into that equation? And with coal plants generating 42 percent of America's electricity, how much impact would closing one plant have? We take a look with PSE's Andy Wappler and Anne Hedges of the Montana Environmental Information Center.
Your mom despises turkey, your uncle hates ham. Your brother’s vegan, and your sister is allergic to pumpkin pie. What do you do about the picky eaters (and people with dietary restrictions) at Thanksgiving? David Hyde talks to the host of The Splendid Table, Lynne Rossetto Kasper.
The New Yorker writer Adam Gopnik takes food very seriously. But he thinks the Slow Food Movement is too pious. Gopnik discusses his experience with extreme locavorism, the history and meaning of restaurants, and other topics The Table Comes First: Family, France, And The Meaning Of Food.
As a kid, Tracie McMillan's favorite food was Hamburger Helper. Until she got to college, she considered people who ate "good food," snobs. She became interested in how food and class relate in America while reporting on poverty.
Julia Harrison’s sweet tooth and her training as an anthropologist have led her on some delicious adventures. On her Sweet Travel blog, she writes about how candy and other sweets carry a cultural story within their recipes and history. She tells Ross what she’s learned about Washington state.
Northwest wild mushrooms are in short supply this year. That’s had a big impact on the region’s lucrative mushroom hunting industry. It’s also changed what’s on fall restaurant menus in the Northwest and across the nation.
At Pagliacci Pizza in Seattle this autumn customers are often coming home to their families without the coveted mushroom Primo Pizza. The Northwest’s bleak mushroom crop means sometimes the stores cut back on the number of pies, or don’t have them at all.
CHELAN, Wash. – The apple harvest season is starting to wrap up across the Northwest. Despite record yields, many farmers had trouble getting their time-sensitive crop off the trees because of a short labor supply.
Grower representatives at the meeting said their regions saw a 10 percent to 30 percent labor shortage this season. Several talked of nearly empty labor camps near Wenatchee and Chelan. One said he and two others had to pick a 40-acre orchard themselves despite offering $12 per hour.
Tom Douglas is the chef and restaurateur behind eleven Seattle restaurants including Etta's, Palace Kitchen and the Dahlia Bakery, where you'll find his breads, pastries and other sweet treats. Now he’s giving away his secrets in "The Dahlia Bakery Cookbook: Sweetness In Seattle." We talk to him about the art of making desserts and take your questions about baking delicious treats at home.
CHELAN, Wash. – Moms and dads hoping to pack an apple in their children’s lunches might have to budget a bit more this year. That’s because even though the Northwest has seen a bumper crop in apples, elsewhere there’s a shortage.
The Northwest may have had a great season, but the Midwest and East’s apple crop got pummeled this year. That means there is more demand and increased prices for our region’s fruit, both for fresh eating and for juice and sauce.
It’s been more than two years since King County required chain restaurants to post nutrition information on their menus. The goal was to help customers make healthy choices.
Seattle researchers wanted to see if the regulation has changed the way restaurants market their meals. One change the study found is it seems restaurants are no longer promoting supersized portions or overeating.