Archived Shows
January 2003

1/4/03
Listen
More and more kosher products are appearing on our grocery shelves and in our homes. We've discovered the quality of a kosher chicken and the freshness of these ingredients. Forget matzo balls and gefilte fish - during this hour, we'll taste delicious kosher recipes from all over the world. Jim Coleman's guest is New York City restaurateur Levanah Kirschenbaum, author of "Levanha's Table: Kosher Cooking For Everyone." Later on, we'll visit a unique seed saving program in Arizona. Here, ancient crops are being brought back to life! We'll also solve a baker's dozen of every day kitchen problems with the queen of cooking quandaries, Sharon Tyler Herbst.

1/11/03
Listen
We'll take a trip to Avery Island in Louisiana - a magical place where the McIlhenny family has been producing Tabasco sauce for generations. Eula Mae Dore has been cooking for the McIlhennies for decades, and shares her precious recipes in a new book "Eula Mae's Cajun Kitchen." Chef Jim Coleman's guest is food writer Marcelle Bienvenu, who spent three years in Eula Mae's kitchen to put the recipes in writing. We'll also hear about a new collection of Southern Foodwriting called "Cornbread Nation." Later on, we'll get our nutritional horoscope for 2003, and trade soup recipes with a Jesuit Brother.

1/18/03
Listen
Nearly a decade ago, the Federal Government put the Nutritional Education Act into place. The goal was to give us information to make us better-educated consumers. But, during this same time we've also gotten fatter as a nation. Was the labeling act in vain or are we just ignoring the information? We'll find out how we can better understand food labels and use them to understand what we're eating. Later on the show, we'll visit the Culinary Archives and Museum in Providence, Rhode Island. The museum houses over thirty-thousand cookbooks and menus, and cooking utensils spanning five millenniums. We'll also fix some quick snacks for your Super Bowl party, and find out how chain restaurants develop their menus.

1/25/03
Listen
Senegal is the Western-most country on the African Continent and is roughly the size of South Dakota. Its coastline along the Atlantic Ocean offers plenty of fish. In the foothills, grains and game are plentiful. We'll discover the exciting cuisine of this region during this hour. Jim's guest is Fatou N'Diay, chef and owner of Fatou and Fama restaurant in Philadelphia.

Later on the show, we'll come up with juicy new recipes for cooking with citrus - they are not only tasty, but also healthy! We'll also hear about Phoenix Foods, an inner city farm that manages to raise basil and fish at the same time!