Podcast appearances and mentions of Darra Goldstein

Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals. Sociologist Nicola Nice takes a look at how women brought the cocktail home. Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those of the mixologist. Balo Orozco shops the farmers' markets to make seasonal shrubs.

Hetal Vasavada prepares for Diwali, the Hindu festival of lights, by baking gorgeous, colorful sweets. The intersection of Gothic novels and food offers a rich, spooky tradition for literary scholar Dr. Alessandra Pino and food writer Ella Buchan. Food scholar Darra Goldstein shows us how to make candied pumpkin, a creative autumn treat. In the docuseries La Frontera, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands. From Sonoran tacos to Hawaiian short ribs, Memo Torres returns with five great places to eat this month.

Dr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain. Scholar and editor Darra Goldstein detonates the flavor bombs of preserved condiments. Kevin Wilson, aka the CEO of Chai, describes how a simple cup of tea can bring solace amid our mad world. Food and ag journalist Tom Philpott debunks the pro-ethanol POV. LA Times restaurant critic Bill Addison visits Yess, a new Japanese restaurant in the Arts District. At the farmer's market, chef Deau Arpapornnopparat shops for Holy Basil, his Atwater Village Thai restaurant.

Award winning author Darra Goldstein talks with Brent about preserving fruit and the unique and delicious ways to preserve fruit including candied figs, fruit scrap vinegar, and nuts dipped in thickened grape juice from Georgia. [Ep 274] Show Notes: Full show notes at https://radiomisfits.com/ded274/ Preserved: Fruit book Darra Goldstein website Darra talks Preserved Condiments

Darra Goldstein is an award winning author, food scholar, and professor at Williams College. Her latest project is a 6 volume set called Preserved. She talks with Brent about Volume 1: Condiments including a mustard catastrophe, Worcestershire sauce made with figs, and funky ketchup. Plus, red hoisin sauce and purifying the house with black salt. [Ep 273] Show Notes: Full show notes at https://radiomisfits.com/ded273/ Preserved: Condiments book Darra Goldstein website The Invention of Curried Sausage

Molly and Kate discuss serialized cookbooks with author and professor, Darra Goldstein. Darra explains how the idea for the series came about, how the writing team was assembled and the inspirations behind the project. She shares the obstacles that arose as they released two books at once, as well as the relentless schedule this involved. Finally, she speaks on the necessity of switching up her writing voice from academic to author, the hurdles of the design process and where the next installments are in the pipeline.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Darra GoldsteinWebsiteInstagramZarela Martinez Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPreserved: Condiments by Darra Goldstein, Cortney Burns, Richard MartinPreserved: Fruit by Darra Goldstein, Cortney Burns, Richard MartinKirsten ShockeyFood52Modernist Cuisine

Humans have preserved food to make it last longer for thousands of years. In this programme Ruth Alexander learns about different methods of food preservation used around the world, including pickling, dehydrating and canning. Food historian and writer Darra Goldstein in the US explains the history of this art. Yukari Sakamoto is a trained chef and sommelier who leads food tours in Tokyo, she explains why people in Japan take the idea of a well stocked pantry seriously. And Usha Prabakaran in Chennai, India talks about her love of the Indian pickle and its role in Indian cuisine. There are some important safety considerations if you want food to last longer, particularly if you want to store it at room temperature. There is a risk of botulism if food is not heated to the correct temperature for the correct amount of time, particularly for foods that are low in acid. Ruth hears about the laboratory testing done by Carla Schwan, Director at the National Home Food Preservation Centre based in Georgia, United States which tests recipes that can be used safely for home preserves. Canning – storing food in glass jars and heating it – has seen a resurgence recently. Some enthusiasts refer to themselves as ‘rebel canners', which in general refers to people wanting to use recipes other than those that have been lab tested and approved. The ‘Canning Diva', Diane Devereaux a food preservation educator and blogger in the United States explains what motivates rebel canners, and the recipes she thinks are missing for consumers. If you'd like to contact the programme, you can email thefoodchain@bbc.co.uk. Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a selection of foods preserved in jars of different shapes and sizes. Credit: Getty Images/BBC)

Darra Goldstein is an icon in the world of food academia and publishing. She is the Founding Editor of Gastronomica: The Journal of Food and Culture and has published widely on literature, culture, art, and cuisine and is the author of six cookbooks, including recently released Preserved: Fruit and Preserved: Condiments all about the art of preserving. She currently serves on the Kitchen Cabinet of the Smithsonian's National Museum of American History and on the Advisory Board of the Julia Child Foundation for Gastronomy and the Culinary Arts.On episode 14, Darra and Stephen chat about her time living abroad in Russia during the Cold War as a US Information Agency, how Russian literature helped shape her love of food, and falling in love with Georgia and Georgian cuisine. Darra shares her journey to launching Gastronomica, which mirrors Whetstone's origin story in many ways.You can learn more about Darra Goldstein's prolific body of work at https://darragoldstein.com/ Follow us on IG and Threads @whetstonemedia. Learn more about Whetstone Media at https://www.whetstonemagazine.com/Produced by Whetstone Radio Collective

Food scholar and author Darra Goldstein joins Jill Dougherty to discuss her new book, The Kingdom of Rye: A Brief History of Russian Food. They cover the origins and histories of many classic Russian dishes and ingredients as well as their place within the broader culture. Their conversation also touches on the political dynamics between food culture and nationalism during Russia's ongoing invasion of Ukraine. For show notes, please visit: https://www.wilsoncenter.org/audio/kennanx-episode-26-russian-cuisine-and-conflict-darra-goldstein

This week, the Good Food team revisits their favorite segments of the year. KJ Kearney, founder of Black Food Fridays, works to recognize the contributions of his ancestors every week. Anthropologist Deepa Reddy explains banana diversity in India which makes the fruit ubiquitous and vital to the country's culture. Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. To understand his cultural history and deepen his culinary passion, Austin-born Rick Martinez moved to Mexico and visited 32 states. Coinneach MacLeod spent much of his time during the pandemic baking. Soon, he became a TikTok star. At Bé Ù, Uyên Lê serves Vietnamese comfort and street food while promoting equity and sustainability.

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/russian-studies

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/eastern-european-studies

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram. Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/book-of-the-day

Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. Environmentalist and author Paul Greenberg recalls fishing with his father but says the time has come to eliminate the “trophy catch.” Andy Baraghani takes lessons he learned working the line around the country and applies them to the home kitchen in a new cookbook. Growing up in Gabon, Anto Cocagne had aspirations outside of homemaking and left Africa for France, touting the cuisine of the Sub-Sahara. Melvin Blanco, an oncology nurse, opened Juan & Nita's Bagnet-Silog during the pandemic to feed frontline workers. Finally, it's summer and that means mangoes at the farmers market.

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. She has published widely on literature, culture, art, and cuisine and has organized several exhibitions, including Graphic Design in the Mechanical Age and Feeding Desire: Design and the Tools of the Table, 1500-2005, both at the Cooper-Hewitt, National Design Museum. In addition to serving as Editor in Chief of the James Beard-nominated Oxford Companion to Sugar and Sweets, she is the author of five cookbooks. Darra is Series Editor of California Studies in Food and Culture (University of California Press) and has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity. She was the national spokesperson for Stolichnaya vodka when it was first introduced to the US. Darra did her undergraduate work at Vassar College and holds a PhD from Stanford University. She currently serves on the Kitchen Cabinet of the Smithsonian's National Museum of American History and on the Advisory Board of the Julia Child Foundation for Gastronomy and the Culinary Arts. If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

"We make our bone broth almost exclusively out of garbage." What if eating real food didn't have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest - conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods. It's time to take back our ancestral wisdom and reclaim foods and skills that once belonged to the people, and have now been relegated to super-expensive and elite grocery stores at staggering prices. In this episode, Andrea and Alison will discuss five of the most expensive "healthy" foods you can buy - which also happen to be five of the cheapest foods you can make at home! It should be noted these cost assessments all assume you will be purchasing the ingredients - many of these can be easily raised at home OR obtained for free through invested relationships with farmers. We will briefly cover the cost of purchasing versus making at home, processes for making, and our favorite resources for each of the following: Bone broth (12:05) Sourdough bread* (24:22) *For a full episode discussing sourdough, there will be a later episode on the podcast! Kombucha & Water Kefir (35:14) Kefir & Yoghurt (48:40) Sauerkraut (1:04:30) Resources mentioned, in approximate order of appearance: Andrea quoted from the http://theradicalhomemaker.net/books/ (Radical Homemakers) book by Shannon Hayes Frequently mentioned: https://amzn.to/3dLv0Q4 (The Art of Fermentation) by Sandor Ellix Katz Bone Broth Resources https://nourishingtraditions.com (Nourishing Traditions) by Sally Fallon Nourishing Broth by Sally Fallon Morell https://farmandhearth.com/2015/11/10/rustic-bone-broth-bouillon-and-powderd-broth/ (Bone broth and boullion cubes) on Andrea's blog Sourdough Bread Resources http://theryebaker.com/ (The Rye Baker) http://ancestralkitchen.com (Alison's Blog) http://ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/ (How to Create a Sourdough Starter by Alison) https://thefreshloaf.com/ (The Fresh Loaf) online forum https://amzn.to/3g0sdVX (Artisan Breads Every Day) by Peter Reinhart (with sourdough pizza crust recipe) https://feedyourskull.com/2016/05/13/bring-sourdough-starter-back-dead/ (How to restart a sourdough) https://traditionalcookingschool.com/?s=sourdough (Traditional Cooking School) sourdough posts Briefly mentioned https://gapsdiet.com/ (GAPS diet) mentioned offhand by Andrea Kombucha Resources https://farmandhearth.com/2014/10/31/kombucha-from-basic-preparation-to-hair-conditioning-and-scoby-candies/ (Kombucha recipes on Andrea's blog) https://farmandhearth.com/2017/01/09/simple-kombucha-flavors-also-the-best-youll-ever-have/ (Kombucha flavorings on Andrea's blog) Fruit scrap vinegar on Andrea's blog https://amzn.to/3dPqYGI (Kombucha Revolution) by Stephen Lee and Ken Koopman The https://amzn.to/2Qihz1W (Organic green tea) andhttps://amzn.to/3uHs8uE ( organic black tea) Andrea uses https://shop.culturesforhealth.com/collections/kombucha (Cultures for Health kombucha scobys) Kefir & Yoghurt Resources https://westonaprice.org/podcast/215-kefir-a-unique-probiotic-drink/ (Wise Traditions podcast kefir episode) http://ancestralkitchen.com/2020/05/24/how-to-build-a-diy-proofing-box-for-your-sourdough-starter-and-dough/ (Alison's DIY proofing box post) https://amzn.to/39ZnCzu (Beyond the North Wind) by Darra Goldstein – the Russian cookbook Alison mentioned https://shop.culturesforhealth.com/collections/kefir (Cultures for Health kefir grains) Sauerkraut & Kimchi Resources http://ancestralkitchen.com/2020/04/17/super-simple-sauerkraut/ (Super Simple Sauerkraut on Alison's Blog) https://farmandhearth.com/2014/11/24/sauerkraut-the-great-pickled-vegetable/ (Andrea's sauerkraut class packet/recipe download) https://thehealthyhomeeconomist.com/video-making-sauerkraut/ (The Healthy Home Economist sauerkraut)...

Her mother told her “Never Take Candy from a Stranger.”Especially in Moscow. Darra Goldstein was a young Russian graduate student, working on a US trade show in the USSR in the 70’s when a seemingly sympathetic Muscovite offered her a bag of candy as a thank-you. It’s a great story. Darra is now an Emeritus professor of Russian at Williams college and the founding editor of Gastronomica, the Journal of Food Studies. Photo Courtesy of Darra Goldstein.Let's Talk About Food is powered by Simplecast.

2020 Cookbook Year In Review with Becky Krystal Staff Writer for Voraciously at Washington Post FoodPhoto credit- Tom McCorkle for The Washington Post; styling by Marie Ostrosky for The Washington Post. Intro: Welcome to the number one cookbook podcast, Cookery by the book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors,Becky Krystal: I'm Becky Krystal, I'm a staff writer for Voraciously at Washington Post Food.Suzy Chase: So Becky it's been a year since we last chatted about cookbooks. And I swear, it feels like it's been 10 years.Becky Krystal: Yes!! I was going to say that, it doesn't feel like normal time.Suzy Chase: It doesn't! How has your year been?Becky Krystal: It's been interesting like everyone else's. Our office closed very early on, actually probably before a lot of other offices so we lost access to our food lab and our kitchen and everything else all of our thousands of cookbooks in mid-March and I've been home ever since cooking in my own kitchen testing in my own kitchen. We've had lots of logistical challenges with regard to photo shoots and I was sending and driving cookies around to everyone for our holiday package and for about six months, I had my three and a half year old home with me. So it's been a year - 21.Suzy Chase: What is one of the hardest things you had to conquer cooking in your own kitchen this year? It'll make us all feel better to hear it.Becky Krystal: I think just figuring out well there's a lot, I guess, but figuring out where to put everything actually has been really challenging because I was testing recipe and I recipes and I also have my own cooking supplies. I have the food I was cooking for my family. You know, sometimes I'd have meat marinating for work and other dishes in various states of preparation and my refrigerator and my freezer were just overflowing and I knew I was going to be doing a lot of baking for cookies so I bought 50 pound bags of flour so I have these massive industrial size buckets of flour, basically still sitting in my dining room. So, uh, space is a pretty big challenge, actually.Suzy Chase: You and the Voraciously team put together your favorite cookbooks of 2020. Can you read us the intro to the article?Becky Krystal: Sure. Like all of you, we’ve been at home for most of 2020, cooking more meals in our own kitchens than we ever expected to. Many of us have turned to familiar ingredients and recipes time and time again, when we just needed to get dinner on the table or couldn’t run out to the store. Thankfully, we’ve also had cookbooks to help us get out of the rut. They introduced us to new dishes, new people and new ways to “go somewhere” without actually leaving our homes. Great cookbooks do a lot of things. They inspire us. They make us think. In 2020, our favorite books were tasty and timely, providing us with satisfying meals and food for thought about underrepresented voices and cuisines, how to make do with what you have, and more. We think you’ll find these 12 cookbooks, each selected by a staffer, just as inspiring this year — and beyond.Suzy Chase: So each cookbook was handpicked by a staff member, which I love. And you can read the whole piece over on Voraciously.com. Could you take us through the process of putting this article together this year? What was the criteria you had to work with and who was included in this?Becky Krystal: Yeah, obviously it was a pretty different year this year. Usually we're in our office and we are getting cookbooks so many in hard copies that, I mean, we're literally tripping over them. So we had to obviously shift that because there's only so much we can pile up in our own houses. So we got as many digital copies as we could. We requested hard copies when we wanted to. And it was just, I mean, we had like a Dropbox file with tons and tons of cookbooks. Basically we asked whoever sent us, can you just send us a digital copy? So all year we were looking at cookbooks, we were cooking out of them. Um, my colleagues Ann Maloney and Joe Yonan, as well as myself, would sometimes feature recipes in our columns over the year and that sort of helped us get a jumpstart on what books we were most interested in. It was just a lot of looking over books. And we had a bunch of meetings where we talked about them and what caught our eye. And we were recommending books to each other and dishes to each other. And then we just sort of looked at our most promising ones and what really spoke to us and what we made dishes out of that we liked and was sort of representative of the diversity of what was out there. And that was kind of how we came around to our list.Suzy Chase: I found it was so hard to cook out of the digital copies this year.Becky Krystal: It's really hard to get as good of a feel for a book in a PDF, which is why when we found one that we thought was especially promising, we would go ahead and ask for a copy. I mean, I still don't really like propping my Kendall or my laptop or my phone up in the kitchen to cook with. So it was really nice when I did have books that I could either cook out of, or I even take my cookbooks down to my printer and scan the recipe and then just have the sheet in front of me. So yeah, it is different both in a tactile sense and just like almost emotional sense to not have tons of books in front of you.Suzy Chase: With the pandemic and some cookbooks being postponed or some canceled all together were you able to spot any cookbook trends this year?Becky Krystal: I think once we start talking about some of these books this'll get into it, but you know, there has been more, I think, of an emphasis and interest on spotlighting cuisines and voices we might not have heard about, or as much about things that have not received the attention they obviously deserve in the publishing industry and even in food media. So we get into all the different African cuisines and In Bibi's Kitchen and obviously even the Russian cuisine and Beyond The North Wind and Korean food in My Korea so I think that's really refreshing. There was still a lot of obviously chef driven books, but like some of those books I just talked about, there's also more, I think of an interest in regular people cooking, right? You know the recipes coming from the Bibi's, the recipes coming from the home cooks in Russia, that's obviously appealing to a lot of home cooks who maybe are intimidated or even put off by these really chefy books. Pie. There was a lot of pie this year, which I think is just wonderful. I love that. So that obviously jumped out to me and bread too, especially sourdough, you know, there were books, I think that were already in the works that just happened to coincide with this uptick of people doing sourdough for the first time myself included. Um, so we had New world Sourdough by Brian Ford. We had Living Bread by Daniel Leader and Lauren Chattman. So I think those are the things that jump out at me in terms of what we could sort of spot this year.Suzy Chase: Okay. So we're going to chat about five of the cookbooks on your list. First off is your personal pick One Tin Bakes by Edd Kimber. What drew you to this cookbook?Becky Krystal: Well, it's baking book and I am a passionate baker. It's definitely my strongest suit. I love the idea that as the title says, everything is made in a 9 by 13 pan, which is not the most glamorous pan it's, you know, the brownies and the blondies and in England, they talk about the tray bakes and stuff, homier things but Edd just had so many different ideas for how to use this one piece of equipment that is inexpensive and really versatile. I mean, I looked through and I wanted to make almost everything in there, which is always a good sign. And I felt like I could, the recipes are really approachable and extremely well-written, which I think is not always the case in cookbooks. And it's not the like sexiest thing to talk about, but a well-written recipe is just absolutely priceless and it's a beautiful book to look at Edd shot all the pictures so it really draws you in. And I just, I think it's lovely. It's not huge, which I also like, because I can feel overwhelmed when I sit down with a book that's like 200 recipes, but there are 70 and you think I could make a lot of these and everything I've made has turned out really great so far.Suzy Chase: Well, baking is not my strong suit. So I loved this cookbook because it seemed super accessible. It wasn't intimidating for me at all.Becky Krystal: Yeah, no, that's, that's definitely true. I mean, they're really, really easy kind of one bowl, couple of ingredient recipes. There are ones that if you feel confident in your skills, you can tackle those. You know, there are a couple of rolled cakes or the layer cakes that sort of stand on their side. So there's a spectrum, but most of it is really approachable even for, I would say beginning bakers really.Suzy Chase: It's funny cause we were talking about the term tin and I said, you know, here in the U.S. we say the word pan and he told me the story about how he actually pitched the title one pan bakes to the publisher. And they were like, um, no, the word pan does not sound nice in the title.Becky Krystal: Yeah. Well, it's also like, it sounds a little more savory almost, you know, there's a lot of talk here people love one pan meals and stuff like that so probably if I heard that, I guess even if you said one pan bakes, but there's something more lyrical about one tin bakes. I agree.Suzy Chase: And I made my very first Dutch Baby out of this cookbook. Did you make the Dutch Baby?Becky Krystal: I did. I actually highlighted it in my regular recipe column a couple of months ago. And it was super popular. I mean, it actually is one of our most popular baking recipes of the year. It's great. I did it with berries. I even tried it with apples. It's so fun and so easy. I thought it was such a delightful recipe.Suzy Chase: I'm going to make that on Christmas morning because it's so easy and it's kind of a showstopper.Becky Krystal: Yeah. You got to get the picture right after it gets out of the oven because it does tend to start to like collapse a little bit. So get your Instagram picture right when you pull it out.Suzy Chase: That's a really good tip now too In Bibi's Kitchen by Hawa Hassan with Julia Turshen. So I think this book is a real gem of 2020, because it fills the void in the cookbook market for African cookbooks. So who chose this cookbook on your staff and why did they choose it?Becky Krystal: Yeah, this was the pick of my colleague Olga Massov who's an assignment editor with us. She is a cookbook author and co-author in her own right so she knows a good cookbook once she sees one. I mean, she just raved about this book. It's an extremely practical book because that's the type of cooking that these women do. It's a lot of pantry ingredients. It's not very long ingredient lists. There aren't a lot of expensive ingredients because often these are people just cooking at home. And even in some parts of the world where these women are from or where they live, they can't access certain ingredients. Even in some places, meat is a rarity. So it's approachable also. I mean, I keep using that word, but it's true. Obviously also with the Black Lives Matter movement, it was incredibly timely to showcase these women who are in Africa or who have immigrated to other places. It was very human, right? Cause each chapter highlighting each of the eight countries has interviews with the women. It's not like, you know, one of these glossy lifestyle books, it teaches you about the cultures. Each intro also includes facts about the countries like their economy and the religion and language geography, stuff like that. It doesn't feel clinical though. It feels like you're just learning something. And it also fights this misunderstanding that African food is all the same. It gets lumped together a lot. And there are obviously differences and each of these countries deserves to be looked at on its own as opposed to, I mean, a massive continent, right? I mean, you would never dream of saying, Oh, European food, but that's what happens with African food.Suzy Chase: Totally. That was my biggest takeaway. Just the diversity of the food on the continent. And it's not a country. Like people think it's a country. It's not.Becky Krystal: I mean, how many more people are in Africa then all the other countries and other places combined I mean, it's unfortunate that it gets lumped together. And I think we all need to do better about making sure we highlight these different cultures and recipesSuzy Chase: Now to My Korea by Hooni Kim.Becky Krystal: Yeah. My Korea was actually the pick of our restaurant critic, Tom Sietsema. It's funny because Tom loves doing stuff like this because he is always, well, I was going to say dining out, he's doing mostly takeout these days. So he loves being able to dive into a book that he can cook at home. And he went shopping at H Mart and got ingredients. And he loved the fact that this is such a great book for people to get a better idea of Korean food. You know, it's not quite the same as Africa, but a lot of us, we think, okay, Korean barbecue, maybe some kimchi, whatever. And there's so much more to this cuisine. And it's just a beautiful book to, you know, Tom, it's a very visceral book. When you look at the photos, there are lots of little things you can start adding to your pantry to add flavors like, you know, the goguchang and the chili flakes and dried anchovies. And a lot of this frankly, is very appealing to me right now in this winter weather, you know, he's got stews and short ribs and dashi. I actually talked to him when I, we ran his bulgogi recipe in conjunction with the story and he said, I wanted to write a book to introduce people to Korean food and I think he succeeded incredibly well.Suzy Chase: I had him on the podcast in late April when we were like the epicenter of the pandemic. And it was a really hard time for him, but he was so smart because he pivoted with his two restaurants to do meal kits and my family and I have gotten his meal kit about almost every week. It has gotten us through this pandemic. It's so good and it's so much food!Becky Krystal: It's also really smart because especially now when so many of us are not doing a lot of grocery shopping, not everything is going to be available when you take your one little trip to the grocery store so if he's helping people get access to these ingredients and dishes, they might not otherwise be able to do in their streamlined kind of shopping then yeah that's a really great idea.Suzy Chase: This is my favorite kind of cookbook because it tells his personal story and then weaves in the recipes.Becky Krystal: Yeah, no, that's really refreshing. I mean, if you want someone to commit to reading and cooking out of your cookbook, I think there has to be some kind of relationship with the reader. I think at least I personally enjoy that voice of the author and learning something about them and why this matters to them. I think it makes you want to invest in it more too.Suzy Chase: We love Hooni.Becky Krystal: Yeah. He's, he's great. I learned a lot from him just inspeaking to him, you know, about his, his recipes.Suzy Chase: Totally, I had him on again in September because I wanted to get an update and he's just so wonderful to chat with.Becky Krystal: Yea he is.Suzy Chase: So next is Beyond The North Wind by Darra Goldstein.Speaker 2: Yeah. This was the pick of Tim Carman who's one of my fellow staff writers. It's such a beautiful book to look at and to read. And like I said, there is a lot that I think people don't know about Russian cuisine and like some of the other books too, the recipes often don't have a ton of ingredients they're usually pretty accessible. You know, not a ton of us around here have access to buckthorn, which is like one of her favorite things to call for but she makes a point of saying like, okay, if you don't have like the horseradish leaves or currant leaves it'll be okay. And one of the things Tim pointed out and something that she sort of alludes to in the book is that, you know, how long, like Rene Redzepi has been teaching everyone about fermenting and foraging and stuff and that sort of caught our attention. People in these places in Russia have been doing stuff like this for a long time, fermenting things and kombucha and all this stuff and I think that's probably not something many people know about and you know, it's just the classic making do with what you have nd that's what these people have been doing for hundreds of years, especially in these places that are very far North.Suzy Chase: My two takeaways from this cookbook, um, were Russians love the taste of sour and they also love honey. I made her honey cake.Becky Krystal: Yeah. Honey cake is also think maybe having a little bit of a moment, you know, there was the Baking At The 20th Century Cafe book, which also had like a really famous honey cake recipe. I mean, I think that's incredibly timely. They've been doing honey using honey for, you know, hundreds of years. And, and I get questions from readers who don't want to use refined sugar and I feel like I should just refer them to a lot of the recipes in here because before they had access to the beet sugar and stuff, they were cooking with honey and it's trendy for some people, but not for these people who it's their tradition.Suzy Chase: This cookbook is almost like a trip to Russia. Her photos are extraordinary.Becky Krystal: Yeah. Actually I was reading it last night and it was called and I was under my blankets and I felt like this feels very appropriate and I could almost see, you know, the Northern lights and the snow. And you know, it's the same with My Korea also and In Bibi's Kitchen, I mean the photography itself also is really important to setting the mood and helping you feel like you're really going somewhereSuzy Chase: The last cookbook we're going to chat about as Modern Comfort Food. I mean, God love Ina for pushing up this publication of the cookbooks so we could all have it mid pandemic.Becky Krystal: So Modern Comfort Food was the pick of Mary Beth Albright, who is our food video guru. And I mean, it's delivers on what it promises, right? It's nothing in the right way. It's nothing that you're like, Oh, I've never heard of that. Right. I mean, she says, she likes to find the things that appeal to us and puts her twist on them. So yeah, tomato soup and grilled cheese. She's got a shrimp and linguine fra diavolo. She uses that same spicy sauce to do the spaghetti squash bake, which I've really been wanting to do since I have one from my farm box, it's friendly and it's not intimidating. And I think for those people who are turned off by extremely novel things or people who are just devotees of Ina, they're not going to be disappointed in this book.Suzy Chase: She's just so real. Like in the cookbook, she wrote about the evolution of a recipe with her Boston Cream Pie that she'd been trying to perfect for years. And I was like, you know, she didn't have to tell us that she's been like struggling to perfect this for years. So I was so thrilled to read that story, how she was chatting with Christina Tosi and she suggested something like a syrupy glaze that you brush on the cake to give it lots of flavor and it also keeps it moist. And so I love that story and how real Ina is.Becky Krystal: Yeah. I mean, we've all been there. Like, there's just this thing that's bugging us and we're trying to master a recipe. And so yeah, I found that very relatable and I found the idea of an orange scented cake and pastry cream in Boston Cream Pie, just, I mean, yeah, 10 out of 10 we'll eat.Suzy Chase: So I had on Trent Pheifer and he has his Instagram and blog called Store Bought Is Fine and he's cooking his way through all of Ina's recipes. Are you familiar with him?Becky Krystal: I am not actually. I think I need to, I know but yeah, it's like he's pulling a Julie & Julia thing, but with Ina which sounds really fun.Suzy Chase: Exactly. Oh my gosh, you have to follow him on Instagram. He's amazing. And he was so much fun to talk with. So what are you looking forward to eating in the new year and what cookbooks are you looking forward to in 2021?Becky Krystal: I am looking forward to eating anything that I don't cook. Um, I've been doing, you know, we've been doing takeout, but, uh, I definitely miss eating what my colleagues make for me. Um, I sometimes will get things that they drop off or if I take home from a photo shoot, but I definitely miss that. And yeah, sitting in a restaurant meal, definitely. Cookbooks. Obviously my list is a little baking heavy because I love baking. Uh, so the things that jump out to me there, Roxanna Jullapat who contributed one of the cookies to our holiday cookie issues has a book called Mother Grains coming out. A lot of whole grains. We previewed a recipe from there, with Linzer cookies that are made with corn flour and we're really excited about that one. The Cookie Bible by Rose Levy Beranbaum, who I know you've talked to I think. I mean, of course that's going to be good. Zoë Bakes Cakes by Zoë François who is someone who I absolutely adore. She's great on Instagram and I swear by her. Artisan Bread In Five Minutes A Day that she's done with Jeffrey Hertzberg, To Asia With Love by Hetty McKinnon, who also contributed a cookie to our package. She's great. I mean, she's one of those people who also seems to be always churning out books and recipes, and they're all interesting I mean, I just, and people are always making her recipes. I'm really excited about that one. Life Is What You Bake It by Vallery Lomas who is also really fun baker and she was a previous winner of The Great American Baking Show. Got a shout out to Dorie Greenspan who I know, and also just absolutely adore Baking With Dorie Sweet Salty & Simple, sort of more on the savory side. Julia Turshen who we talked about with In Bibi's Kitchen and she has a book coming out Simply Julia 110 Easy Recipes For Healthy Comfort Food. And then one of my other favorite people, Patty Jinich has another book coming out, Patty Jinich Treasures Of The Mexican Table Classic Recipes Local Secrets. I think that also has the potential to do a lot of what we've talked about with these other books in terms of introducing people to different ideas and sort of more home cooking. So those are some of the things I'm really jazzed about for 2021.Suzy Chase: For me, in 2021, I'm looking forward to eating a chef cooked meal inside a restaurant, not on the street or take out and I'm eagerly awaiting Water, Wood, and Wild Things, Learning Craft and Cultivation in a Japanese Mountain town by Hannah Kirshner. I can not wait for that. So head on over to Voraciously.com to check out all 12 of their favorite cookbooks of 2020, and thanks so much, Becky for coming on Cookery by the Book podcast.Becky Krystal: Thanks Suzy. Let's do it again next year!Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

What's the most fun thing to eat with a fork? What do you call a fork with three tines instead of four? What is the oldest eating tool? On this episode of Time For Lunch we're spending some time with one of our favorite utensils; the fork! Hannah and Harry learn about the history of forks with author Darra Goldstein and cook up a pot of tasty noodles. Plus, lots of jokes, stories, and much more.If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is powered by Simplecast. 

What’s the most fun thing to eat with a fork? What do you call a fork with three tines instead of four? What is the oldest eating tool? On this episode of Time For Lunch we’re spending some time with one of our favorite utensils; the fork! Hannah and Harry learn about the history of forks with author Darra Goldstein and cook up a pot of tasty noodles. Plus, lots of jokes, stories, and much more.If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is powered by Simplecast. 

Darra Goldstein speaks about her new cookbook to Pushkin House's director Clem CecilSpeaking via Zoom from her home in Massachusetts, food writer and Russianist Darra Goldstein discusses the process and peculiarities of writing a book on Russian cuisine. ‘Beyond the North Wind' focuses on the food of the far north - the Kola Peninsula and the Solovetsky Islands - a land the ancient Greeks called Hyperborea.In conversation with Clem Cecil, Darra talks about how the hardy conditions in the north form the perfect crucible for a healthy, delicious cuisine. Check out her recipe for raspberry kvass, as mentioned in the podcast, here.This podcast was recorded on 13th April 2020 and was edited and produced for Pushkin House by Rafy Hay.

n this episode of KennanX, Jill Dougherty has a delicious conversation with Darra Goldstein, author of a new cookbook on Russian cuisine entitled “Beyond the North Wind: Russia in Recipes and Lore.” What can you expect? Recipes from the northern corner of Russia and the processes at the heart of Russian cooking: fermentation and preservation. The conversation focuses on the traditional and the modern. On Russians rediscovering traditional flavors and ingredients as part of their culture, today.

This week, we're excited to welcome Darra Goldstein to Salt + Spine, the podcast on stories behind cookbooks.In her latest cookbook, Beyond the North Wind: Russia in Recipes and Lore, Darra journeys 200 miles north of the Arctic Circle to the Kola Peninsula, bordering the Barents Sea. It's "one of the literal ends of the earth—next stop, North Pole," Darra writes in the book. She travels here to rid herself of any outside influence and explore the true complexities of Russian cuisine during the country's harsh winters.Previously, Darra wrote Fire and Ice: Classic Nordic Cooking (nominated for a James Beard Award in 2016) and her first cookbook, A Taste of Russia: A Cookbook of Russian Hospitality, first published in 1983. Darra is also the founding editor of Gastronomica: The Journal of Food and Culture.Her journey allowed her to discover what's at the heart of Russian cuisine: whole grains, fermented foods, and unique flavors such as sea buckthorn and fireweed leaves. The recipes in Beyond the North Wind offer a refreshing take on old techniques: think Raspberry Kvass, homemade Farmer's Cheese, Russian Handpies, and Buckwheat Croutons.With a cookbook that's both inventive and inviting, Darra captures the landscape of Russian cuisine both past and present through her elevated storytelling and desire to shed the stereotypes of Russian cuisine. By bringing its history, people, and geography to the forefront, she gives us an in-depth understanding of how Russian food came into existence and how it's evolved.In today's show, Salt + Spine producer Madeleine Forbes sits down with Darra in a San Francisco café to discuss:Russian cuisine before and after the Soviet Union;featured recipes from Beyond the North Wind, including infused vodkas and 20-minute pickles;the process of seeking and preparing food during Russia's notoriously intense winters;some of Russia's unique culinary ingredients, like sea buckthorn and fireweed leaves;Russian hospitality and the country's restaurant landscape today;and deconstructing the stereotype that Russian food is bland or boring.PLUS: Recipes for Horseradish Vodka and 20-Minute Pickles. See acast.com/privacy for privacy and opt-out information.

Listen to Piper as she mouths off with Professor and Cookbook, Professor, speaker and dumpling diplomat Darra Goldstein. https://darragoldstein.com/ Order Her New Book, I promise you will never look at Russia the same againhttps://bookshop.org/books/beyond-the-north-wind-russia-in-recipes-and-lore-a-cookbook/9780399580390

Beyond the North Wind: Russia in Recipes and LoreBy Darra Goldstein INTRO: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Darra Goldstein: I'm Darra Goldstein, and my latest book is Beyond the North Wind: Russia in Recipes and Lore.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with this show.Suzy Chase: The first time you traveled to Russia was in your imagination at five years old when you discovered a small wooden cup in your parents' closet. What was it about that cup?Darra Goldstein: I'm not sure exactly what it was, but it was so different from anything else I had ever seen. It was wooden and engraved with woodcuts and painted, and the scene was of onion domes. So, Russian Orthodox churches although I obviously at age five couldn't say that it was a Russian Orthodox church. But I sensed that it was something very exotic, and then I was told that it had been my grandmother's, and she came from Russia. And so I created this whole narrative, this whole story about it. A couple years later, my beloved little brother did a chemistry experiment right in that cup and destroyed it.Suzy Chase: No.Darra Goldstein: Yes. I was devastated because the cup somehow represented everything that my grandmother would never tell me about her life in the old country. And when I was putting together the burnt pieces of this cup, I saw on the bottom that there was a stamp that said Made in USSR, and I realized that I had just created a fiction. That it wasn't from the old country. She hadn't brought it from her childhood to the United States. It was a souvenir that somehow had ended up in my parents' closet.Suzy Chase: So let's fast forward to 1972. Can you describe what it was like to immerse yourself in Soviet Russia?Darra Goldstein: Yeah, it was kind of frightening but at the same time exhilarating. I had tried to go there to study. It was in the depths of the Cold War, and as a young American it was quite difficult to get there. And I was accepted in the one program that would have allowed for a semester of study there.Darra Goldstein: So I went to University of Helsinki instead to study Russia and went on a weekend jaunt with a group of Fins to Leningrad. They liked to go there because the alcohol was cheaper in the Soviet Union. My first impression after crossing the border, and the bus was very thoroughly checked by Soviet guards going into a building in what had been part of Finland but was now Soviet Union called Vyborg. And just smelling cabbage and onions.Darra Goldstein: So my first experience was one that was perhaps not so pleasant. Cabbage and onions smell fantastic but only when they're well cooked, and this smelled old. The world seemed gray on the other side of the border, and people seemed closed up. But there was also something intriguing. I met a group of young disaffected Russians, and they took me under their wing. And I saw a completely different side. One of joyousness and hilarity and also delicious food.Darra Goldstein: There were wonderful hot donuts. This was in November, so it was already cold and snowy. And there were fresh donuts coming right out of these big vats in little kiosks by the railroad station. There were Crimean meat pies called chebureki that also were fried, and quite luscious, and just exploded with flavor in my mouth. There were little shops that sold the Siberian dumplings known pelmeni. Where you could go in and get a steaming bowl. I really had flavors I had never encountered before.Suzy Chase: And wasn't this around the time that it was dangerous for Russians to interact with Americans?Darra Goldstein: Yes. They wouldn't have been arrested, but they were often called in and harassed and made to feel very uncomfortable. So the people who did open their homes to me were taking certain risk. But there's this hospitality that people are warm, the tables are filled with all kinds of food that you wouldn't necessarily have seen in the stores during the Soviet years because they wanted to do whatever they could to honor guests.Darra Goldstein: That generosity of spirit is something that I think is deeply Russian and that I have wanted to convey to Americans. Especially now when things are once again so fraught with Russia.Suzy Chase: So this cookbook is filled with your stories of Russian culture and spectacular recipes from obscure to well known. Would you say Russian cuisine is defined by geography?Darra Goldstein: I think originally it was. Again, today the world is very different and you can go there and find food and produce from many parts of the world. And so it's not as limited as it once was. What I wanted to do with this book was try to go back to discover the elemental flavors, the foods that people have been cooking for a good ... Well, in terms of Russian history, Russia accepted Christianity in 988. So that is sort of the beginning of Russian history. So 1,000 years.Darra Goldstein: And these are foods and ingredients that now we consider very healthful. There's a lot of fermentation, a lot of whole grains, a lot of cultured dairy products, root vegetables. All of these things were what they had to work with because of the cold climate. And beautiful, beautiful fish.Suzy Chase: According to you, what's the true heart of Russian food?Darra Goldstein: I would say that it has to do with a taste for the sour. A tanginess that you get from fermentation, from culturing, from curing. There is a lot of salted fish. There's smoked fish. There are pickles that are done through lacto-fermentation where you just layer them with salt and you get these wonderful probiotics. Russian style pickles don't use vinegar. Mushrooms are salted. A lot of the vegetables are very slow cooked. One of the distinctive things about traditional Russian cooking is that they had big masonry stoves. There was a lot of wood. That was one thing that was in abundance in the Russian north, and so people didn't have to spare fuel as they did in other parts of the world.Darra Goldstein: These stoves were heated to very high temperatures at which point Russia's wonderful pies could be baked to get beautifully browned crusts. You could bake bread. And then as the temperature fell, you would put in slow cooked stews or vegetable dishes. One of the revelations for me was just taking turnips, which I think in the States turnips aren't a go-to vegetable the way say broccoli might be. And you just layer these turnips in a casserole and cook them very slowly with a little bit of water and a bit of sunflower oil. They turn out melting in your mouth and are really delicious.Suzy Chase: As I've said many times on this podcast, my favorite types of cookbooks are ones that are part travel log and part recipes. In Beyond the North Wind, the photographs make us feel like we're meandering around the countryside. Tell us a little bit about the photos.Darra Goldstein: The photos are extraordinary. I wanted the photographer to be the same photographer who had shot the pictures for my previous cookbook, Fire and Ice: Classic Nordic Cooking. His name is Stefan Wettainen, and he's a Swede of Finnish background. He just captured the landscape photography so beautifully in Fire and Ice as well as the food shots that I knew he was the one I wanted.Darra Goldstein: But when I first asked him if he would participate in this book, he hesitated. He had grown up with his mother's stories of really severe hardship and loss during the so-called Winter War between Finland and the Soviet Union 1939, 1940. And he had heard this phrase in his childhood, "Never trust a Russian even if he's been fried in butter."Suzy Chase: Oh, wow.Darra Goldstein: And so even though Stefan knew that was just a phrase, it had resonance for people who had experienced very difficult time, he still had some hesitation. He'd never been to Russia. But he agreed to do it, and he was really the one I wanted for another reason, too. He had been in the equivalent of what was the Swedish Navy SEALs. So he's this very hardy, strong, intrepid person, and I feel like he's the only photographer I know who would have gone 200 miles above the Arctic Circle in February to stand on the edge of the Barents Sea for over two hours at midnight in I don't remember what it was, probably -20, -30 plus wind chill factor to catch the Northern Lights, and that photograph appears in the book. So he was a wonderful travel companion.Suzy Chase: I'm interested to hear about the allure of the Arctic for you.Darra Goldstein: I was just there last week. There was a wonderful festival in Kirkenes, Norway, just across the border from Russian that is called the Barents Spektakel. It's a yearly arts festival that celebrates the return of the sun to these far northern places, and I presented my book there. And once again, I was struck by the quality of the light.Darra Goldstein: So there's the sea, and there is snow. In the summer there is the midnight sun. So even though we think of Russia and the far north as a dark place, a perhaps grim place where not a lot of vegetables or other things might grow, it is incredibly beautiful in a very austere kind of crystalline way. The flavors that you get because of the nature of the soil, and then in the summer the short growing season but constant sun, means that the flavors are quite intense. Everything just feels magnified to me there. You feel as though you are on the edge of the world, and that to me is quite thrilling.Suzy Chase: The photos to me look like it's quiet. It looks very silent.Darra Goldstein: Yes. That was another thing I was just reminded of. We went out after midnight to chase the Northern Lights, and I live in a pretty quiet part of the country here in The Berkshires in Western Massachusetts, but there's always a little bit of residual noise from a highway that's actually across the border in Vermont, but you get sound. And there, unless you're right by the sea and of course you hear the sound of waves, but if you're away from it, it is absolute stillness. And you feel that there's still wilderness in the world. You can go to places where you don't see human trace.Suzy Chase: My all-time favorite episode of Parts Unknown was when Anthony Bourdain and Zamir Gotta drank lots and lots of vodka. In the book you wrote about Russians' love of vodka, can you talk a little bit about that?Darra Goldstein: It is in the summer very refreshing. You drink it ice cold right out of the freezer, and so it chills and cools. In the winter when you're cold, that initial taste is chilling, but then as it slides down your throat and gets into your body, it warms you up. So it's a very functional drink in that regard. It also is really wonderful with salty things like caviar or different kinds of smoked fish, salted pickles. It is a perfect accompaniment to the appetizers that Russians call Zakuski which are these small bites that you have to whet the appetite before the meal proper.Darra Goldstein: What I like to do is take plain vodka and infuse it with different flavorings. My favorite is probably horseradish. That's another stereotype about Russian food, that it's very bland. They really love horseradish and strong mustard. So it is not a palette cuisine. You add some horseradish to vodka, let it infuse for 24-48 hours, and it has this beautiful kick, or you can make pepper vodka. Another one I like that is quite subtle is you smash some cherry hits and let those infuse. It is a pale, pink vodka that is quite delicate and lovely.Darra Goldstein: You always have to toast when you drink vodka. You're never supposed to just drink it, and you toast to your friends, you toast to peace, you toast to people's accomplishments. You toast to people who are no longer with us. It is a real art to be poetic with the toasts that you give.Suzy Chase: So on the other hand, I don't think of honey when I think of Russia, but early travelers wrote of great pools and lakes of honey in Russia's forest. It became one of Russia's most valuable exports. Over the weekend, I made your recipe for sour cream honey cake on page 260. Now sour cream and honey, those are two flavors I wouldn't ever think about putting together.Darra Goldstein: That, to me, is a wonderfully Russian combination. Because the honey, the Russians do have a sweet tooth, and they always used honey until sugar became more widely available and less expensive in the late 19th century. So that isn't really that long ago. Sour cream mitigates the plain sweetness of honey and gives it that tiny bit of tang that the Russians really like. So you put the two together, and I think it's a pretty brilliant combination. That cake is so ... Did you enjoy it?Suzy Chase: Yeah, it's so light and lovely and so different.Darra Goldstein: The chef who gave me the recipe came from Murmansk to demonstrate this cake for the audience, and it was every bit as good as I remembered it in her hands.Suzy Chase: Now, did she make it square?Darra Goldstein: No, she made it round.Suzy Chase: Okay. Because in the cookbook it says to make it in a square, but I couldn't do a square so I did round.Darra Goldstein: Yeah. You can do it square, round. The reason I did it square was so that I could do these freeform shapes on a baking sheet, but you could make the rounds using a tart ring or a cake pan. The main thing is to have the honey cake layers with the sour cream in between that you allow to soften the honey cake layers, and then the whole thing becomes one delectable whole.Suzy Chase: Yesterday, I made your recipe for classic cabbage soup. Can you describe this recipe?Darra Goldstein: This recipe is really awesome. You know how I said at the beginning of our conversation that my first smell of the Soviet Union was of cabbage and onions, and it wasn't good?Suzy Chase: Yep.Darra Goldstein: I discovered old recipes for what is known as 24 hour soup. So it's not a quickly made cabbage soup where you just sautée some onions and garlic and then perhaps you would have a beef broth, and then you would add the cabbage, and you cook it, and there's your cabbage soup. The classic Russian soup is made with sauerkraut, and again it is that taste for the sour that differentiates the Russian cabbage soup from others, and the brilliant thing about the 24 hour one is that you take the sauerkraut and you bake it in the oven. That caramelizes the sugars that are in the cabbage, and so you get this really ... I'm actually starting to salivate as I think about it. You get this really wonderfully richly flavored sauerkraut that you then freeze.Darra Goldstein: Of course, in old Russian in the winter you just stuck the pot outdoors and it froze. Now I take it and put it in the freezer. And from that previously frozen sauerkraut which also mellows the flavor of it so that it's not so sharp, you make this cabbage soup. It is really beautiful, and it completely upended my ideas about what cabbage soup is. And now I love it.Suzy Chase: It was so multilayered, and you're right. I think the roasting of the sauerkraut mellowed out the sour part.Darra Goldstein: Yeah.Suzy Chase: It's so good.Darra Goldstein: So it has a bit of a sweet edge, but it's not cloying.Suzy Chase: Now for my segment called My Favorite Cookbook, aside from this cookbook what is your all-time favorite cookbook and why?Darra Goldstein: If there's one cookbook that I keep going back to and still discovering new recipes from, it's Richard Sax's classic home desserts, and it's a compendium of a baking and other kinds of desserts with some historical recipes with copious headnotes, but the main thing is that all of his recipes work beautifully, and one of my favorites that I make all the time is chocolate cloud cake. It's a flourless chocolate cake that sort of sinks like a crater in the middle, and then you fill that crater with whipped cream, and it just melts in your mouth.Suzy Chase: Where can we find you on the web and social media?Darra Goldstein: So my website is DarraGoldstein, that's one word, DarraGoldstein.com. Instagram which I love is Darra.Goldstein. Twitter is Darra_Goldstein.Suzy Chase: Wonderful. Well thanks, Darra, for coming on Cookery by the Book podcast.Darra Goldstein: Thanks so much for your interest, Suzy, and enjoy your cabbage soup tonight.OUTRO: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

If you are even remotely interested in Russian cuisine, you probably have an oil-stained, batter-spattered copy of the 1983 classic cookbook, A Taste of Russia, by Darra Goldstein lurking on your shelves. You might also have Goldstein's award-winning Fire + Ice, her masterful exploration of Nordic cuisine, or the authoritative The Georgian Feast, which introduced readers to the marvelous flavors of the Caucuses. Make room for Goldstein’s latest triumph: Beyond the North Wind: Russia in Recipes and Lore (Random House, 2020) Not content to rest on her considerable laurels, Goldstein set out on a challenging but ultimately rewarding journey to discover the "quintessential flavors of Russia." Braving the extreme cold of Russia's Arctic, Goldstein journeyed to a part of Russia where ancient methods are still being employed to produce flavors and dishes that fuse the traditional with the innovative. With Goldstein's compelling signature style of combining history, culture, and food, Beyond the North Wind is both an engaging travelogue and an appetite-whetting cookery book, filled with new interpretations of classic Russian peasant food. Here are the hearty soups, stews, and braises, but also innovative fish dishes, creative desserts, and revamped pies and pastries. Discover the tangy sweetness of local berries, the crisp flavors of Arctic herbs, flavored salts, and the umami of whole grains. This is a cuisine close to the earth, shaped by long winters and short, intense growing seasons. Above all, this is a story of resilience: of the Russian people and their tenacious ability to survive and thrive in adversity, be it political, economic, or climatic, and their inimitable spirit that celebrates the here-and-now with hospitality and zeal. Darra Goldstein is the author of Fire + Ice, which was nominated for a James Beard, IACP, and The Art of Eating awards. She is the founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Twitter, and Instagram. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History.   Learn more about your ad choices. Visit megaphone.fm/adchoices

If you are even remotely interested in Russian cuisine, you probably have an oil-stained, batter-spattered copy of the 1983 classic cookbook, A Taste of Russia, by Darra Goldstein lurking on your shelves. You might also have Goldstein's award-winning Fire + Ice, her masterful exploration of Nordic cuisine, or the authoritative The Georgian Feast, which introduced readers to the marvelous flavors of the Caucuses. Make room for Goldstein’s latest triumph: Beyond the North Wind: Russia in Recipes and Lore (Random House, 2020) Not content to rest on her considerable laurels, Goldstein set out on a challenging but ultimately rewarding journey to discover the "quintessential flavors of Russia." Braving the extreme cold of Russia's Arctic, Goldstein journeyed to a part of Russia where ancient methods are still being employed to produce flavors and dishes that fuse the traditional with the innovative. With Goldstein's compelling signature style of combining history, culture, and food, Beyond the North Wind is both an engaging travelogue and an appetite-whetting cookery book, filled with new interpretations of classic Russian peasant food. Here are the hearty soups, stews, and braises, but also innovative fish dishes, creative desserts, and revamped pies and pastries. Discover the tangy sweetness of local berries, the crisp flavors of Arctic herbs, flavored salts, and the umami of whole grains. This is a cuisine close to the earth, shaped by long winters and short, intense growing seasons. Above all, this is a story of resilience: of the Russian people and their tenacious ability to survive and thrive in adversity, be it political, economic, or climatic, and their inimitable spirit that celebrates the here-and-now with hospitality and zeal. Darra Goldstein is the author of Fire + Ice, which was nominated for a James Beard, IACP, and The Art of Eating awards. She is the founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Twitter, and Instagram. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History.   Learn more about your ad choices. Visit megaphone.fm/adchoices

If you are even remotely interested in Russian cuisine, you probably have an oil-stained, batter-spattered copy of the 1983 classic cookbook, A Taste of Russia, by Darra Goldstein lurking on your shelves. You might also have Goldstein's award-winning Fire + Ice, her masterful exploration of Nordic cuisine, or the authoritative The Georgian Feast, which introduced readers to the marvelous flavors of the Caucuses. Make room for Goldstein’s latest triumph: Beyond the North Wind: Russia in Recipes and Lore (Random House, 2020) Not content to rest on her considerable laurels, Goldstein set out on a challenging but ultimately rewarding journey to discover the "quintessential flavors of Russia." Braving the extreme cold of Russia's Arctic, Goldstein journeyed to a part of Russia where ancient methods are still being employed to produce flavors and dishes that fuse the traditional with the innovative. With Goldstein's compelling signature style of combining history, culture, and food, Beyond the North Wind is both an engaging travelogue and an appetite-whetting cookery book, filled with new interpretations of classic Russian peasant food. Here are the hearty soups, stews, and braises, but also innovative fish dishes, creative desserts, and revamped pies and pastries. Discover the tangy sweetness of local berries, the crisp flavors of Arctic herbs, flavored salts, and the umami of whole grains. This is a cuisine close to the earth, shaped by long winters and short, intense growing seasons. Above all, this is a story of resilience: of the Russian people and their tenacious ability to survive and thrive in adversity, be it political, economic, or climatic, and their inimitable spirit that celebrates the here-and-now with hospitality and zeal. Darra Goldstein is the author of Fire + Ice, which was nominated for a James Beard, IACP, and The Art of Eating awards. She is the founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Twitter, and Instagram. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History.   Learn more about your ad choices. Visit megaphone.fm/adchoices

On One Woman Kitchen we explore the vital option that food has deep historic and emotional resonance. And no one understands this better than Darra Goldstein., award-winning author, culinary scholar, Russian Literature Professor, and Founding Editor of one of the food world's most noteworthy magazines, Gastronomica, The Journal of Food and Culture. Together, we celebrate together the publication of Darra's newest book Beyond the North Wind: Russia in Recipes and Lore, and share her remarkable journey to the far northern corners of Russia, to a land of culinary riches and extraordinary history. Darra shares her story with author and chef Rozanne Gold,  including how rugelach and cabbage rolls inspired an unimagined career path, how geography and history shape a country's culinary traditions, and how food can be a tool of peace building. And, how often do we get to talk about Horseradish Vodka and Twenty-Minute Pickles, and see buckthorn berries the color of the sun?  

On One Woman Kitchen we explore the vital option that food has deep historic and emotional resonance. And no one understands this better than Darra Goldstein., award-winning author, culinary scholar, Russian Literature Professor, and Founding Editor of one of the food world's most noteworthy magazines, Gastronomica, The Journal of Food and Culture. Together, we celebrate together the publication of Darra's newest book Beyond the North Wind: Russia in Recipes and Lore, and share her remarkable journey to the far northern corners of Russia, to a land of culinary riches and extraordinary history. Darra shares her story with author and chef Rozanne Gold,  including how rugelach and cabbage rolls inspired an unimagined career path, how geography and history shape a country's culinary traditions, and how food can be a tool of peace building. And, how often do we get to talk about Horseradish Vodka and Twenty-Minute Pickles, and see buckthorn berries the color of the sun?

Veteran cookbook author Darra Goldstein visits the studio to chat about her scholarly new book on Russian cuisine, Beyond the North Wind.Image Courtesy of Ten Speed Press.Eat Your Words is powered by Simplecast.  

In her travels to the Russian North award-winning cookbook author and Russian scholar Darra Goldstein discovered the extraordinary in the ordinary. In her search to find truly Russian flavors she found that many of the old foods seemed new again in the context of modern cuisine. She shares her poetic sensibilities and sense of adventure and research on this episode.Photo Courtesy of Barry GoldsteinA Taste of the Past is powered by Simplecast. 

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Award-winning cookbook author and Russian scholar Darra Goldstein. They discuss Russian traditions in the Arctic circle and Darra’s newest cookbook, Beyond the North Wind. As always, Darra shares her Julia Moment.Photo Courtesy of Stefan WettainenInside Julia's Kitchen is powered by Simplecast.

Professor and cookery writer Darra Goldstein talks with Karen Christensen about the 25th-anniversary edition of her cookbook, The Georgian Feast, published by the University of California Press.

Situated strategically at the crossroads of Europe and Asia in the Caucasus mountain range the Republic of Georgia has a unique and ancient cultural heritage that is famed for its traditions of hospitality and cuisine. Twenty-five years ago award-winner cookbook author Darra Goldstein introduced a generation of cooks to the culture and cuisine of that land in her book, The Georgian Feast. Today Georgia has become a hot travel destination for both its beautiful land and its food and wine traditions. Fortunately for us, an updated anniversary edition of The Georgian Feast has been released, and Darra once again brings the marvels and tastes of that rich country to her readers. A Taste of the Past is powered by Simplecast

Host Kathleen Flinn talks with culinary icon Darra Goldstein, founding editor of Gastronomica magazine and author of numerous books, most recnetly the Scandinavian-focused cookbook, "Fire and Ice." Get more details about Darra (http://cookfearless.com/hfwep3/) and the recipe for the apple and juniper soup (http://cookfearless.com/hfwep3/) featured in this episode at the episode page. Special Guest: Darra Goldstein.

On today's episode of THE FOOD SEEN, we settle into the world of fermentation, preservation and curing, with Darra Goldstein, the well cultured EIC of CURED. Her past publication, Gastronomica, was and will always be the go to journal for critical food studies. She now pairs with Zero Point Zero, one their first print production (they're the company behind television programs Anthony Bourdain: Parts Unknown, and The Mind of Chef), to bring us insights and stories behind our favorite cheeses, charcuterie, and drinks, all time-honored and worth waiting for.

Thanks for joining us for another mouthwatering helping of Plenty, the farm and table podcast that examines the people, practices, and policies that affect what goes on behind the menu and beyond the shopping list. This episode? Number 7. “Darra Goldstein Helps Ferment the Food Revolution” with the brand new journal of food preservation, CURED, from Zero Point Zero Media. Some stories take time to tell. Maybe that’s because a main character only develops after exposure to powerful agents of change.… The post Plenty #7: Darra Goldstein Helps Ferment the Food Revolution with CURED appeared first on The Greylock Glass.

Thanks for joining us for another mouthwatering helping of Plenty, the farm and table podcast that examines the people, practices, and policies that affect what goes on behind the menu and beyond the shopping list. This episode? Number 7. “Darra Goldstein Helps Ferment the Food Revolution” with the brand new journal of food preservation, CURED, from Zero Point Zero Media. Some stories take time to tell. Maybe that's because a main character only develops after exposure to powerful agents of change.… The post Plenty #7: Darra Goldstein Helps Ferment the Food Revolution with CURED appeared first on The Greylock Glass.

On this week s show, we voyage to the Land of the Midnight Sun and explore Nordic culinary traditions. To begin our journey, we visit with Chef Magnus Nilsson, the genius behind F viken, a world renowned restaurant in a far flung farming region of Sweden. Magnus has taken on the whole of Scandinavia and beyond in his newly released Nordic Cookbook, an enormous tome that illustrates the way Nordic food traditions emerged from the cold, harsh climate of Northern Europe. We then hear from culinary academic and nordophile Darra Goldstein, for whom the icy climes of the Nordic region represent warmth and comfort. Darra s close ties to Norse culture inspired her to write about the diverse food that comes from what she calls "a region of extremes" in her latest book, Fire and Ice Classic Nordic Cooking. Next, we discuss Sweden s most celebrated export, Absolut Vodka. Carefully hand crafted and distilled using a secret 100 year old recipe, Absolut Vodka is much more than what appears in those sleek blue bottles. We speak with Absolut s Miranda Dickson and Jonas Tahlin, who demystify the Absolut Vodka legacy. Finally, we check in with Michael Bossetta, an old friend and New Orleans expatriate living in Copenhagen. Like any good New Orleans boy, Michael recently brought his friends home for a visit. Michael and his pack of Great Danes stop by our studio and tell us all about bar life in Copenhagen. The Deep South meets the Far North on this week s Louisiana Eats Rakor me krondill Shrimp In The Style Of CrayfishFrom Fire and Ice Classic Nordic Cooking by Darra GoldsteinServes 4 3 lbs. jumbo unpeeled shrimp 10 15 count 6 cups cold water 3 cups stout or one 22 ounce bottle 4 tablespoons salt 2 tablespoons sugar 2 tablespoons dill seed 8 large flowering crowns of dill Bring the cold water, beer, salt, sugar and dill seed to a boil in a large stockpot. Drop the shrimp into the boiling brine and immediately turn off the heat. Toss in the flowering crowns of dill, stirring to submerge them, then cover the pot. Let the shrimp sit in the brine at room temperature for 6 8 hours. To serve, remove the shrimp from the brine and mound on a large platter.

From smoked arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding, tune in as _ A Taste of the Past _ goes Nordic with Darra Goldstein. Illustrating the glorious and diverse flavors of classic Nordic cooking, Darra’s recipes in the new book “Fire + Ice” have been tailored for home cooks of all abilities. As the foremost American authority on this region, she offers readers an opportunity to discover the history, lore, and rich culinary traditions of Denmark, Finland, Norway, and Sweden with deeply personal essays about each country, as well as information on the history of foraging, the iconic ingredients of the north, and regional cooking techniques. More than just a usable cookbook, Fire + Ice is a travelogue and love letter to Scandinavia, inviting readers and cooks alike on a guided exploration of this unique region, its people, and its culture. var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/nordic-cuisine/fireandice/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/11/fireandice.jpg","title":"fireandice","0":"http://heritageradionetwork.org/wp-content/uploads/2015/11/fireandice.jpg","1":243,"2":300,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/nordic-cuisine/screen-shot-2015-11-05-at-11-53-47-am/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/11/Screen-Shot-2015-11-05-at-11.53.47-AM.png","title":"Screen Shot 2015-11-05 at 11.53.47 AM","0":"http://heritageradionetwork.org/wp-content/uploads/2015/11/Screen-Shot-2015-11-05-at-11.53.47-AM.png","1":387,"2":517,"3":false}]'); galleryArrays.push(array); document.write(""); > "The land really offers up a lot of riches but you have to work for them. It’s not a climate where the soil is so rich with minerals and fertility that you can stick a seed in the ground and watch it grow.” [9:17] "One of the most classic Scandinavian dishes that is now a high-end food is gravlax, but it comes from the Swedish word ‘gravadlax’ which is simply ‘buried salmon.'” [10:21] –Darra Goldstein on A Taste of the Past

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture. She has published widely on literature, culture, art, and cuisine and has organized several exhibitions, including Feeding Desire: Design and the Tools of the Table, 1500-2005, at the Cooper­-Hewitt, National Design Museum. She is also the author of A Taste of Russia, The Georgian Feast, The Winter Vegetarian, and Baking Boot Camp at the CIA. Darra’s new book, Fire + Ice: Classic Nordic Cooking, was just released by Ten Speed Press. Who doesn’t love Chef Amanda Freitag? Whether she’s gently judging the contestants on the wildly popular Chopped or cooking up a storm, she’s become one of America’s most popular culinary personalities. She worked as executive chef at Gusto and The Harrison before opening her first restaurant, the Empire Diner, housed in the classic diner space near the High Line, in October 2013. A graduate of the Culinary Institute of America, Amanda has worked under Jean-Georges, Vongerichten at Vong, Diane Forley at Verbena, Alain Passard at Paris’ famed restaurant Arpege, and Tom Valenti at Cesca. Her latest book The Chef Next Door goes on sale Sept 29th. This program was brought to you by American Express OPEN. var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/amanda-freitag-darra-goldstein/screen-shot-2015-09-24-at-1-05-44-pm/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Screen-Shot-2015-09-24-at-1.05.44-PM.png","title":"Screen Shot 2015-09-24 at 1.05.44 PM","0":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Screen-Shot-2015-09-24-at-1.05.44-PM.png","1":640,"2":791,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/amanda-freitag-darra-goldstein/screen-shot-2015-09-24-at-1-05-10-pm/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Screen-Shot-2015-09-24-at-1.05.10-PM.png","title":"Screen Shot 2015-09-24 at 1.05.10 PM","0":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Screen-Shot-2015-09-24-at-1.05.10-PM.png","1":598,"2":904,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/amanda-freitag-darra-goldstein/the-chef-next-door/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/09/The-Chef-Next-Door.jpg","title":"Radio Cherry Bombe","0":"http://heritageradionetwork.org/wp-content/uploads/2015/09/The-Chef-Next-Door-900x1125.jpg","1":640,"2":800,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/amanda-freitag-darra-goldstein/amanda-freitag-ap1/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Amanda-Freitag-ap1.jpg","title":"Amanda Freitag ap1","0":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Amanda-Freitag-ap1-900x1349.jpg","1":640,"2":959,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “You don’t have to be a Viking to eat Nordic!” [7:40] –Darra Goldstein on Radio Cherry Bombe “I don’t tire of it! Four chefs walk in that day and you never know what’s going to happen.” [25:45] “The idea is that I grew up in restaurants. I wasn’t hanging off my mother’s or grandmother’s apron strings. I grew up in the professional kitchen.” [33:40] –Amanda Freitag on Radio Cherry Bombe  

Knowing the human history behind any dish just makes it taste better. On this week s episode of Louisiana Eats , we hit the books with several food historians to hear tales of our culinary past. First, we speak with Dr. David Shields of the University of South Carolina, who shares his years of research on American culinarians. His upcoming book, "Culinarians American Chefs, Caterers and Restaurateurs," is the first ever biographical collection of culinary movers and shakers in America. Next, Darra Goldstein, editor of The Oxford Companion to Sugar and Sweets shares tasty tidbits from the definitive new tome.

A sweet tooth is a powerful thing! This week on A Taste of the Past, host Linda Pelaccio is exploring the vast array of sweets across the globe with Darra Goldstein, the Editor in Chief of “The Oxford Companion to Sugar and Sweets.” As Linda and Darra point out, the “science of sweet” is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children’s literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? Tune in to this intriguing episode and check out the Facebook page! This program was brought to you by Bonnie Plants. “The plants that tended to be bitter would be toxic, or likely… the entire verge of survival depended on the sweet.” [6:00] “They are making a fabric now of lightly sweetened green tea… it’s meant to be worn!” [23:25] “Frisbee actually originated with a pie tin.” [24:20] —Darra Goldstein on A Taste of the Past

With all of the focus on ethnic and regional cooking in the modern food movement, why is Russian cuisine so often neglected in the foodie canon? This week on A Taste of the Past, Linda Pelaccio sits down with Darra Goldstein, Professor of Russian at Williams College. Darra is also the founder and former Editor in Chief of Gastronomica, and the author of two books- A Taste of Russia and Georgian Feast. Tune into this episode to learn about the staples of Russian cooking. Why did Russian peasants crave sour foods? Learn how Peter the Great Westernized Russian cuisine for the upper classes. Tune in to hear Linda and Darra discuss some traditional Russian beverages such as vodka, kvass, and kefir. Listen in to learn about traditional Russian aversions to ocean fish and bears! This program has been brought to you by Bi-Rite Market. “The new Russia is so fascinating… The capital cities of Moscow and St. Petersburg- you would hardly be able to recognize them if you lived there when it was the Soviet Union. There are many foreign chefs working there.” [7:00] “One thing that distinguishes Russian cuisine is the stove’s falling temperature.” [22:50] — Darra Goldstein on A Taste of the Past

Photographers have turned their lenses on food since the invention of their art. Early images captured simple, soft arrangements that showcased seasonal bounties — fruits and vegetables in vases and bowls, like still-life paintings. Photographed still lives — whether elaborate or bare — evoked not only taste and appetite, but the experience of a meal, the process, the drama, the company. Shots of markets captured commerce and abundance. Decades later, technological and aesthetic advances transformed the food photograph into its own art that set off all the senses. As the Getty opens its exhibit, "Tasteful Pictures,” featuring food photographs from the Getty collection, Zócalo invites a panel of experts — including KCRW’s Evan Kleiman, Artbites’ Maite Gomez-Rejón, photographer Charlie Grosso, and Gastronomica founding editor Darra Goldstein — to explore the origins of food photography and why we like to look at what we can’t eat.