World Model · podcast knowledge graph

How to Eat a Peach

2007-05-19 · 51 min · 9 entities

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Asserted relationships

  • → references Eat a Peach book
    0.61
    evidence rules-v5
    How to Eat a Peach Can you remember the last time you ate a peach so perfectly sweet, juicy and de
  • → discusses Arts concept
    0.40
    evidence rules-v5
    Feed category: Arts
  • → discusses food concept
    0.40
    evidence rules-v5
    Feed category: Food
  • → hosted by American Public Media company
    0.40
    evidence rules-v5
    Feed author/publisher: American Public Media

Entities found in this episode

concepts 4

  • mentioned Arts concept
    0.50
    evidence rules-v5
    Feed category: Arts
  • mentioned food concept
    0.50
    evidence rules-v5
    Feed category: Food
  • discusses Arts concept
    0.40
    evidence rules-v5
    Feed category: Arts
  • discusses food concept
    0.40
    evidence rules-v5
    Feed category: Food

books 3

  • mentioned Let the Flames Begin book
    0.72
    evidence rules-v5
    co-author of Let the Flames Begin
  • mentioned Eat a Peach book
    0.72
    evidence rules-v5
    How to Eat a Peach Can you remember the last time you ate a peach so perfectly sweet, juicy and de
  • references Eat a Peach book
    0.61
    evidence rules-v5
    How to Eat a Peach Can you remember the last time you ate a peach so perfectly sweet, juicy and de

companys 2

  • mentioned American Public Media company
    0.70
    evidence rules-v5
    Feed author/publisher: American Public Media
  • hosted by American Public Media company
    0.40
    evidence rules-v5
    Feed author/publisher: American Public Media
Episode description as stored
Can you remember the last time you ate a peach so perfectly sweet, juicy and delicious it knocked your socks off? Probably not. In fact, why does most of our produce have so little flavor? For answers we turn to Russ Parsons, award-winning food and wine journalist for the Los Angeles Times . Russ has been tracking American agriculture for 20 years and explains what it means to farm for flavor. He leaves us a recipe for Sugar Snap Peas and Shrimp with Chive Mayonnaise from his latest book, How to Pick a Peach: The Search for Flavor from Farm to Table . At last, the Sterns have found a Belgian waffle worthy of Michael's endorsement. Cheers are going up at  Beside the Point Café  in Akron, Ohio. Master griller John Willoughby, co-author of  Let the Flames Begin , wants us to forget marinating and go for last-minute spice pastes. He says they're faster and better. His recipe for  EZ-Style Adobo Pork Ribs with Molasses-Chile Barbecue Sauce  proves his point. Travel & Leisure  magazine's critic Anya Von Bremzen picks the best new restaurants in eight global food capitals. For the full list read her article "From Tokyo to Las Vegas" in the April 2007 issue of the magazine. Anya's latest books are  The New Spanish Table  and  The Greatest Dishes: Around the World in 80 Recipes . Spice hunter Nirmala Narine is back and this time she's talking turmeric. It lends its brilliant yellow color and pungent flavor to  Goan Vindaloo Fish Curry  from her book  Nirmala's Kitchen: Everyday World Cuisine . Broadcast dates for this episode: May 19, 2007