Soul food season 3 episode 8
Today, Bryant continues to educate communities around the country through his work as the chef in residence at the Museum of the African Diaspora in San Francisco, and also as the editor of the New Publishing imprint 4 Color books. Twenty years ago, Bryant Terry founded an after-school program that used cooking classes to teach high school students about healthy eating. Any ideas?"Ĭhristopher Kimball: This is Milk Street Radio from PRX.
"I made this really good cranberry liqueur, but now I have this container of alcohol-soaked dried cranberries that I don't know what to do with. I want ideas for what to do with the fish." "I love to fish and I’m planning a guided fishing trip to try to catch muskellunge (commonly called "muskie" for short), a very large species of pike. I’m wondering: Can I reuse that oil to cook something else?" It seems wasteful to use that much oil for, say, a batch of falafel and then simply chuck it down the drain. "I’m occasionally tempted to try a recipe that calls for deep frying, but I nearly always refrain because I don’t know what to do with the oil once I’m done. Is there a way to clean my knife without damaging it?" However, I often get some residue on my knife and no amount of washing will get it off.
This episode is brought to you by Sleep Number and All-Clad. Aaron Carroll weighs in on whether milk and juice are actually healthy beverages for kids, and we learn to make Cranberry and White Chocolate Soda Bread. Plus, archaeologist Farrell Monaco reveals what the ashes of Pompeii can tell us about Ancient Roman food, Dr.
This week, the editor of 4 Color Books, Bryant Terry, describes the long history of veganism in Black communities and his hopes for a healthier food system.