113: Culinary School

Donna and Lonna visit the Dot Cafe for lunch. Farmer Rob Faux shares some good turkey tales and talks aboutraising birds organically on pasture.

Recipes and inspiration from food book authors: Jennifer McLagan, Camilla Wynne, and Nigel Slater.

Very small things and very big things. The KHOI Science Bytes guys, Mike Meetz and Sam Wormley join us to talk aboutmicrobes, pandemics, food safety, asteriods, the moons of Jupiter, comets, and daylight saving time.

We talk about the many joys of potatoes and onions. Varieties and recipes. We talk about cooking fat, an Onion Rabbit recipe, Leek and Apple Salad, Onion jam, and Sauerkraut Tart. 

Lockwood Cafe is a local treasure on the northwest edge of Ames, Iowa - located in a repurposed grain elevator. We talk to Sharon Stewart about the Cafe's startup, how she keeps it running and the application of kindness, courtesy, and patience as a successful business model.

We talk with farmer Nick Wallace about making the most out of a small acreage. Beef, honey and more.

Michael Perry is an accidental New York Times bestselling author, humorist, musician and amateur snowplow driver from New Auburn, Wisconsin. His work includes Population 485, Truck: A Love Story, Coop, Montaigne in Barn Boots, and The Jesus Cow. We talk with Michael about community, food, regional humor, French philosophy and blaze orange hunting caps. 

Lead found in cinnamon. Donna talks about the latest news. And we talk about  apples, an applesauce poem by Ted Kooser, we consider the many kitchen variations on fruit jam, pumpkin peel research, an apple limerick, and five reasons to consider paying more for your food. 

Jacob Travesette shares his food adventures from growing up in Ames, Iowa to attending the Hoffman Institute - a highly acclaimed, Michelin starred culinary school in Barcelona, Spain. Donna and Jacob compare notes about knives, professional kitchens, Spanish ice cream flavors, shopping, and plums.