March 29, 2021
Who loves Italian food? I do! This week, I meet with Anna Maggio to discuss foods of the Puglia province in southern Italy! From local olive oil to wild green vegetables and homemade pasta – Anna explains the importance fresh, seasonal cuisine to the eating experience and our health! You can find recipes discussed on the show in her new book Under the Olive Tree: Memories and Flavors of Puglia.
#Italy #MediterraneanDiet #Cookbook
March 22, 2021
How does beer brewing work… and just how important are the different ingredients in determining the final flavor of the brew? We address these questions and others with Dr. John Sheppard, a professor of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. We also discuss brewing tasty sour beers with a wild yeast found in the guts of some wasps and bumblebees! Unlike typical brewers yeast (Saccharomyces cerevisiae), the Lachanacea yeast has the unique ability to not produce ethanol, but also lactic acid, which gives it a distinctive sour flavor.
#Beer #Yeast #Brewing