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Today, sports fans and high achievers, you're in for a treat! Empathy is not soft. It's not weak. Nothing thrills me more than when I can share examples of empathetic leadership that help win national championships or create winning sports dynasties. You may recall my example of Golden State Warriors coach, Steve Kerr, in my book, The Empathy Dilemma.Emmy award-winning producer and sports broadcaster Jen Mueller shares how she's seen coaching and leadership styles evolve in the last few decades, how she conducts sideline interviews with athletes who may have either had the worst or best day of their careers, why empathy is not just showing up on a bad day, but encouraging and celebrating your team's best days, and why top athletes and performers crave clarity and feedback in order to get better. You'll get so many tips on how to deliver feedback, ask the right questions, and infuse joy and levity into your team for championship-level performance. To access the episode transcript, please search for the episode title at www.TheEmpathyEdge.comKey Takeaways:We don't need or want to be cruel in the name of candor. Candor and clarity are empathetic and can help everyone understand where they are at. Prepare ahead so that you can be with your team in the moment. Consider: how do you give somebody permission to talk about their win and an easy way to share in that celebration with everybody else?You can lead a high-performance team, while still leaving room for emotion, feelings, and disappointment when things don't go well. "We assume that everybody understands what winning and losing look like and they don't. When you are clear, now people can do their job to the highest level." — Jen MuellerReferences Mentioned: Welcome to Wrexham: https://www.amazon.com/gp/video/detail/B0D77Y5BMG From Our Partner:SparkEffect partners with organizations to unlock the full potential of their greatest asset: their people. Through their tailored assessments and expert coaching at every level, SparkEffect helps organizations manage change, sustain growth, and chart a path to a brighter future.Go to sparkeffect.com/edge now and download your complimentary Professional and Organizational Alignment Review today.Jen Mueller: Producer, Broadcaster, Founder, Talk Sporty to MeJen Mueller is an Emmy award-winning producer and sports broadcaster based in Seattle. A 24-year sports broadcasting veteran, she currently serves as the Seattle Seahawks radio sideline reporter and is a member of the Seattle Mariners television broadcast team on ROOT SPORTS. She was honored for her work in the industry in 2022 as the recipient of the Keith Jackson Media Excellence Award presented by the Seattle Sports Commission.In addition to her work on the sidelines, Jen is an established business communication expert and the founder of Talk Sporty to Me. She's published three books that outline her approach to conversations and effective communication. She is also the executive producer, host and creator of “I Cook, You Measure” a cooking show on YouTube.Connect with Jen:Talk Sporty to Me: TalkSportytoMe.comLinkedIn: linkedin.com/in/jenmuellertalksportyInstagram: instagram.com/talksportytomeThreads: threads.net/@talksportytomeConnect with Maria:Get the podcast and book: TheEmpathyEdge.comLearn more about Maria and her work: Red-Slice.comHire Maria to speak at your next event: Red-Slice.com/Speaker-Maria-RossTake my LinkedIn Learning Course! Leading with EmpathyLinkedIn: Maria RossInstagram: @redslicemariaX: @redsliceFacebook: Red SliceThreads: @redslicemariaAchieve radical success putting empathy into action with Businessolver. Techlology with heart, powered by people. https://www.businessolver.com/edge

#WhyCookseries/MyHealth/1 #CSM1This post is part of the Why Cook? Series: 6 Reasons to be a Lifestyle Cook, a discourse on the pillars of The Cooking Subversive Manifesto (CSM). Providing great reasons to cook are powerful motivators to make cooking a lifestyle choice especially when we understand how forces have conspired to make us choose otherwise.America’s obesity rate is 42.4%.The United States may lay dubious claim to being democracy’s chief champion of late, but when it comes to obesity, it is without a doubt the leader, and has been so for nearly 2 decades among countries tracked by the Organisation for Economic Cooperation and Development (OECD).  That’s not exactly something to be proud of.We’re inured to this data point because we’ve sat with this fact for far too long and it’s only becoming worse.  We’ve vilified the subjects—overweight people, because in the back of our minds, we’ve been taught to associate being fat with gluttony, poor self-control, laziness and other reprehensible traits we like to think we’re absolved of. Because we’ve appropriated blame to the wrong culprits, we’ve missed the real offenders, and they’ve been able to hide in plain sight.  Before we point fingers, let’s first understand the magnitude of the problem.Why the US Covid-19 death toll is so highWe’ve just reached the grim milestone of 800 thousand deaths in the United States, with no real end in sight.  From the onset, the huge American death toll, disproportionately higher than in other developed countries, begged the question: why so high?In a John Hopkins Coronavirus Resource Center tally of global deaths attributed to  coronavirus, the US has 239.43 deaths/100,000 people.  It is the 6th highest in the world, preceded by Brazil, Romania, Czechia, Hungary and Bulgaria; and the highest among wealthy nations.  While we can debate on the ramifications of polarized attitudes towards masks and vaccines (we don’t have the monopoly on anti vaxxers and conspiracy theories), the data is clear on the primary causes of American deaths.  According to a study published by The Lancet.Consistent with reported COVID-19 outcome data from Europe, the United States, and China, higher caseloads and overall mortality were associated with comorbidities such as obesity, and advanced population age.Let’s unpack the comorbities part.  Comorbidy, the simultaneous presence of two or more diseases, entered our lexicon when covid-19 exploded.  Comorbidity is a bulls-eye target for coronavirus;   the chances of getting very sick or death is much higher.  But what diseases are strongly associated with covid deaths?In this screenshot of Covid-19 deaths with contributing conditions released by the CDC for 2020 and 2021, I circled 9 diseases linked to obesity.   That’s half of the top 18 (see note) diseases associated with covid-19 deaths that can be linked to obesity, which is directly associated with poor diet and unhealthy lifestyles.Even without Covid-19, 3 of the top 7 leading causes of death in the US, heart disease, stroke and diabetes, are linked to obesity. A recent report by the New York Times suggests that covid 19 lives in fat cells. If proven conclusively, that will be the most direct link yet of Covid-19 to a poor diet.  Covid-19 exacerbated what we’ve known all along: Americans are unhealthy and unless we make lifestyle changes, we are literally going to pay for it with our lives. When I was a child, my mom told me her father had diabetes. She said that they would find ants gathered near the toilet, because his urine was so sweet. To an 8-year old, that was the sort of outrageous, fun and slightly gross family factoid to brag about to friends.  As an adult, the implications were serious.  Though my mom didn’t have diabetes, both her parents did; my father had it too, and two of my siblings are on medication for it.  The CDC says I am highly predisposed to diabetes if it runs in the family (check) and if I’m Asian American (check).  Add to the melee, heart disease is also a familial companion.You would think this less-than-glorious health history was enough incentive to get me cooking.  It was not.  In Manila, we had household help who cooked for us, I frequently dined out, and frankly had no interest in it. I turned to cooking in my 30’s out of necessity: I downshifted from a corporate career in Manila and moved to the US as a music student. I simply couldn’t afford to keep eating out.  But I also had not understood the pernicious actions of big corporations, particularly the food industry, nor their sustained influence on lifestyle and culture, which diminished cooking life skills in our eyes.  I didn’t know then what I know now.  So despite a lifetime eschewing junk and processed foods, I became prediabetic. That’s a red flag for me to be vigilant about diet and lifestyle so I never cross over to diabetes.  I have no ailments, am not on any medication and I want to keep it that way. So though my cooking journey began with economic reasons (the fifth tenet of the manifesto, I Cook To Save Money), it’s now sustained by others, primarily, that I Cook to Reclaim My Health.  To Solve a Problem, Understand What Caused ItThere’s nothing like statistics on death and disease to put a damper on holiday celebrations.  I admit, the timing may not be the best as we look forward to celebrating with feasts and abundance.  A snapshot of America’s health today, however dire, is not without use. 2022 is around the corner, and what better way to counter a grim trend than to make new year’s resolutions that benefit you and your family?But resolutions are only resolute if you can counter forces that undermine.  So we need to understand how we got into this predicament in the first place. Why are we Fat?There are really just 2 big reasons:1.     We eat too much. (overconsumption)2.     We eat unhealthy stuff.Easy, peasy, right?Well, not exactly. This is one of those Matryoshka-esque problems where an issue opens up to another and then another, and sometimes is intertwined with others. As an example:Overconsumption can be traced to reduced cooking and preparation times which  has its genesis in mass food production and consequent growth in prepackaged foods; but it’s also related to sugar addiction which fails to satiate hunger. And if you think sugar is just that white table stuff, think again, because sugar has over 60 names and comes in many forms most don’t even recognize.  The general public’s confusion on understanding exactly what is healthy and what’s not is a product of the machinations of greedy, unethical corporations, poor science, complicit government actions and a culture that makes us too busy to figure things out for ourselves. Confounded yet? Exactly! It’s a lot to unpack and why we haven’t been able to solve this decades-old problem.  And because it’ll take me a few passes to paint the general picture, I’ll start with how we started to spend less time cooking.When did we start spending less time in the kitchen?In his book, Cooked: A Natural History of Transformation, author Michael Pollan traces the fascinating history of cooking from when man first learned to make fire to where we are today.  As a starting point for my discussion, I will jump to post World War II in the United States where Pollan recounts:…the food industry labored mightily to sell Americans—and American women in particular—on the processed-food wonders it had invented to feed the troops: canned meals, freeze-dried foods, dehydrated potatoes, powdered orange juice and coffee, instant and superconvenient everything.”Post war America was a different world.  Women, who were the traditional cooks, had entered the workforce; a proliferation of cars gave rise to suburbs where cooking became an isolated chore when once it was a communal activity; technological advances in the food industry were making packaged foods cheaper and more palatable every day and labor saving kitchen devices like the microwave oven were proving to be indispensable appliances. The combination of changing societal and technological norms of postwar America, increased wealth, the burgeoning idea the food industry peddled that women should be “liberated” from the kitchen and most especially the prevalence of ready-made food that could be picked up or delivered all conspired to convince Americans to spend less time in the kitchen.  In 1965 it was 146 minutes a day.  By 2019, it was 36 minutes.*2019 data from US Bureau of Labor StatisticsIn a 2003 study titled, Why Have Americans Become More Obese? , researchers Cutler and his colleagues linked increased caloric consumption, primarily from snacks, directly to the rise of obesity.  Data collected (1977-78 vs 1994-96) showed that men and women consumed 268 and 143 more calories per day than they did 14 years before. The question was, what was making Americans eat more?  They’re conclusion: Less cooking.Binge AmericaA simple home-made Pizza Margherita, even if you use store-bought dough, tomato sauce, mozzarella and happen to grow basil leaves in your window sill, will likely take more time to make then having pizza delivered.   You’ll have to roll out the dough, perhaps half-bake if it’s a thick crust, slather sauce, arrange toppings and then bake again to finish. While you were at it, you probably popped a piece of mozzarella into your mouth with a leaf or two of basil and perhaps sampled the tomato sauce with it.  Your home-made pizza took more time, but not only was it more fun, you tasted along the way, which reduced the chance of wolfing it down when it came out of the oven.  But more than that, a craving for pizza, not the healthiest of foods to begin with, becomes more difficult to satisfy if you had to make it from scratch.  But pizza delivered is just a phone call away.  And that is why delayed gratification was the link Cutler and associates made when they concluded that:Less Cooking Time=Less Delay in Gratification=Eating MoreYet how many Americans actually make their own pizzas? Pre-made food, because it’s accessible, is not only easier to eat, but makes you likely to eat more. The time and effort involved in cooking, delayed gratification and eating slowly all help to curb our appetite.  When Netflix releases a whole season of your favorite show, you’re not just watching one episode.   It’s why the term “binge-worthy” exists. Lest you think we’re immune to the allures of instant gratification, let me assure you that we’re not.  Jeff and I are as guilty as everyone else of Netflix binging and snacking while we’re at it.  We live in a modern world subject to time-sucking temptations and frankly, our self-control is not as iron-clad as we would like.  So instead of fighting human nature, we’ve just become a little smarter working with it.  Besides reducing our screentime by cooking (including preparation and clean up) we make sure snacks at home are healthy for when the munchies hit.   So yes, Americans are eating more. But we’re also eating too much of the wrong stuff.  It’s not like we don’t know who the usual suspects are; we do.  We know processed junk foods are some of the worst offenders, yet they are almost 60% of calories  consumed in the United States.  But eating is not a rational behavior; and corporate America is counting on that.The Companies We Hate To LoveForget covid for a sec: prior to the pandemic, it’s long been known that being overweight and obesity can lead to heart disease, the leading cause of death for both men and women in the US. That’s 1 out of 4 deaths, according to the CDC.  Perhaps even more than overconsumption, the rise in obesity is attributed to poor diets—specifically the increase in sugar, sodium and other toxic additives in ultra processed foods.  Unhealthy ingredients like high-fructose corn syrup, partially hydrogenated oil (trans fats) and flavor enhancers are used by the food industry because they are cheap and make nutrient-deficient lab concoctions edible.  “But they make us sick”, you might say.  Well, in America it’s all about free choice and capitalism.  You’re not forced to drink a can of Coke (high- fructose corn syrup) or eat Kellogg’s Froot Loops (partially hydrogenated oils) for breakfast, but it’ll be hard to resist because all your life you’ve been told it’s the right thing to do. My second job out of college was a brief stint as Account Executive for the Coca Cola division of the McCann-Erickson advertising agency in Manila.  The Philippines was one of the few markets where Coca Cola was way ahead of Pepsi, so dominant a player that we broke out of the soda category and considered the whole beverage industry as our competitive field.  We ran radio ads to compete with coffee, juice and milk with our Coke in the Morning campaign; we printed Coke Tuba posters targeted to the Southern Philippines where locals consumed Coke with Tuba, an alcoholic libation of fermented coconut sap.  Coke ads were hip, featured cool music, had great looking, laughing models, and the sales pitch was always oblique. Coke ads evoked warm and fuzzy feelings.  I was a kid and still recall when the mega-hit commercial of the 1970’s spawned the memorable tune, I’d Like To Teach the World to Sing:I'd like to teach the world to singIn perfect harmonyI'd like to hold it in my armsAnd keep it companySo sweet. Just like Coca Cola, addicting the world to its empty sugary charms.   I wasn’t a Coke or Pepsi drinker and I already knew about the deleterious effects of sodas, but still, I was hooked.  I loved my job with the Coke group also because its branding strategy, front and center of Filipino lifestyle and culture  meant aligning with the music pop stars of the country and part of my work was to travel with artists and help organize Coca Cola concerts.  That was a dream job for someone in their 20’s.I also had an unusual personal history with Coca Cola: my mother was one of their first models in a video advertisement; and as a student activist, I marched against Coke, the premier face of imperialism.US occupying forces during the great wars brought Coca Cola with them introducing the world to the “pause that refreshes”. Regimes came and went, but more durable was a non-violent Coca Colonialism that tied profitability to notions of liberty and the American dream. The Philippines’ relationship with Coke, like mine, was complex and conflicted. An article in the New Yorker published in 1959 is filled with wry , often humorous anecdotal evidence on the world’s infatuation with Coke.  In a former US colony like the Philippines, liberated from the Japanese by the Americans in World War 2, the sentiment ran strong, as evidenced by an account of Filipino General Carlos Romulo in his memoir “I Saw The Fall of the Philippines”:This day that was to mark the turning point in the Battle of the Philippines began for me with an incident that seemed of the greatest importance. In fact, so vital did it seem at the time that that night, upon my return to the tunnel on Corregidor after one of the most terrible days a man could ever experience, I wrote a detailed account of that day on my typewriter with a ribbon that could hardly make itself legible, and with trembling hands I added the important notation: “I had a Coca-Cola.”      Pearl of the Orient: A Coca Cola infomercial on the Philippines The World Wars are decades past and discussions on Coca Colonialism are long buried.  But these antecedent events are important to comprehend where we are today.  If you still think I’m overstating Coca Cola’s sway on our culture, look no further than at the brand’s most iconic figure and ambassador of goodwill and cheer, Santa Claus. The jolly, rotund man in red is a visage largely shaped by Coca Cola which you can read about on the company’s page,  “Five Things You Never Knew About Santa Claus and Coca-Cola.”  We hate to love companies that are bad actors if their brands are associated with positive ideals deeply ingrained in who we think we are or want to be.  Like an abusive boyfriend, they know how to sweet talk their way back.  Our ambivalence is why they are still around and why we still consume their products despite the harm they’ve caused us. Big Business, our Sugar DaddyBig Business is omnipresent.  They’ve been targeting you since you were a babe with a multi-media onslaught that includes ads on television, internet and social media.  They infiltrated your videogames through advergames.  At school, you bought soda from their vending machines and the tomato-based pizza served at your school’s cafeteria was your vegetable option. You even got free Big Business- branded school supplies.Obesity among youth has more than tripled since the 70’s and affects 1 in 5 of school-aged youth. If you were a kid who celebrated your birthday party at MacDonald’s, then Big Business may have lassoed your little heart and you feel a tiny tug whenever you spot the golden arches as you drive by.  Food ads on television comprise half of all ad time in children’s shows, according to the American Psychological Association.We must not underestimate how well Big Business understands and manipulates our collective psyche.  We know it’s powerful, because despite our best intentions, we continue to poison ourselves when we consume unhealthy foods. What rational being does that?  Unless it’s because we’ve been deliberately misled and have not seen the whole picture yet.  Which is why this story isn’t over.We reduce caloric consumption when we cook by delaying gratification.  And if we’re eating a home cooked meal, perhaps we’re not consuming unhealthy ultra processed food as much.  That’s already a win.  But healthy cooking is as much determined by what and how we cook. Remember I mentioned a confluence of forces that helped confuse America and the world on what healthy eating means? When we take a detour from the Cooking Subversive Manifesto tenets to introduce a few more bad actors, we’ll see how what we eat is even more nefarious than how much we eat in the battle of the bulge and other diseases. In the new year, we’ll take a glimpse at America’s food and farming in the post, “I’ll Have The Poison on the Side, Please.” : Chemicals in our Food.  Additional References:High US covid death toll causes: https://jamanetwork.com/journals/jama/fullarticle/2771841Food waste: https://www.nrdc.org/sites/default/files/wasted-2017-report.pdfGrowth of the Suburbs: https://americanhistory.si.edu/america-on-the-move/city-and-suburbSanta Clause: https://www.coca-colacompany.com/company/history/five-things-you-never-knew-about-santa-claus-and-coca-colaImpact of Food Advertising on Childhood Obesity: https://www.apa.org/topics/obesity/food-advertising-children Get full access to Cooking Subversive at cookingsubversive.substack.com/subscribe

We are once again joined by Ian and Ben Cook of I Cook foods. They give us an update regarding the last few months, what's ahead, and Ian gives us yet another bombshell of more people involved and named in what is now becoming a long list of questionable behaviour.

RE: HER - Saving Women's Restaurants Chef Mary Sue Milliken prefers to put activist at the forefront of her storied cooking career. The 63 year old former Food Network "Too Hot Tamales" chef started a new non-profit at the end of 2020 with 8 other female chefs in Los Angeles called Regarding HER Food. “The community seems to just be hungry to support women-owned businesses. There’s sort of an understanding that these little 'Mom and Pop' & 'Mom and Mom' restaurants are what knit together our communities and keep us connected to each other. And if we lose them, what do we have?” says the Border Grill, Socalo, and BBQ Mexicana chef co-owner. Mary Sue also tells Chefs Lorraine Moss & Louiie Victa how she finds balance with physical AND mental healthcare strategies. The James Beard Foundation board member talks about her most recent experiences lobbying Congress and explains why chefs prove to be the perfect people to get policy passed. Plus, in Show & Tell, she shares a sad story about an old scale that holds special meaning in her chef journey. You don't want to miss this candid conversation with a true OG in the hospitality industry in Los Angeles, Las Vegas, and across the globe. PODCAST Mentions: Women’s Hospitality Initiative, Let’s Talk, Chef Rohini Dey, Oxfam America, New American Rescue Plan Act 2021, Share Our Strength, Al-Anon, The Chef Show, Chef Roy Choi, Jon Favreau, I Cook in Color - Chef Asha Gomez, Jubilee - Toni Tipton-Martin, The Milk Carton Kids, Waffles & Mochi, Michelle Obama Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

"The Prophets" follows the love story of two enslaved men in Antebellum Mississippi. Author Robert Jones, Jr. joins Lois to talk about the novel.Plus, Atlanta chef Asha Gomez talks about her book "I Cook in Color: Bright Flavors from My Kitchen and Around the World."

On this week's program, Senator Jeremy Miller, R-Winona, is once again elected President of the Senate. Meanwhile, responses to the unrest at the U.S. Capitol and reaction to the demonstrations at the Minnesota Capitol and the Governor's Mansion hijack a usually amicable forum between Governor Walz and legislative leaders.The Governor’s Task Force on Broadband recommends continued funding for the Border-to-Border Broadband Development Program. Senator Tom Bakk, I-Cook, has authored a bill to do just that. He joins Capitol Report moderator Shannon Loehrke to explain the importance of broadband expansion and to reflect on his decision to leave the DFL and form an independent caucus.Finally, the newest Senators are getting settled in as we continue our series of conversations with newly-elected members. Senator Ann Johnson Stewart, DFL-Wayzata, joins Shannon to talk about how her career as a civil engineer and educator will contribute to the work of the Senate.

Lois Reitzes interviews 12 year-old chef D'Von Mills and his mother, Sarah Sorhaindo, about the competing in the Food Network's "Kid's Baking Championship"; author and chef Asha Gomez about her book "I Cook in Color: Bright Flavors from My Kitchen and Around the World"; and former Massachusetts Governor Deval Patrick about his podcast "Being American."

Super Producer Krista asked Ed Lover's Ratchet Alexa: Why Can't I Cook? See omnystudio.com/listener for privacy information.

Lois Reitzes interviews author and chef Asha Gomez about her book "I Cook in Color: Bright Flavors from My Kitchen and Around the World"; journalist and author Joel Stein about his new book “In Defense of Elitism, Why I’m Better than You and You Are Better Than Someone Who Didn’t Buy This Book”; and curator and Welch School gallery director Cynthia Farnell and artist MaDora Frey about two exhibitions at Georgia State University's Welch Gallery, "MaDora Frey: Stargaze" and "A Facsimile of Events."

Dinner in French: My Recipes By Way Of FranceBy Melissa Clark 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.Melissa Clark: Hi, I'm Melissa Clark. I am a food reporter for the New York Times and a cookbook author and my latest cookbook is called "Dinner in French: My Recipes By Way Of France."Suzy Chase: You are the most prolific cookbook writer I've had on the podcast with more than 40 cookbooks under your belt and you write for the New York Times Food Section in addition to your weekly column called, "A Good Appetite." This conversation is going to be a two-parter. First let's chat about your new cookbook, "Dinner in French." Then I know we're all desperate to hear some clever ways to use our pantry items while we're at home during the coronavirus quarantine. You first fell in love with France and French food as a child thanks to your great aunt Martha and great uncle Jack. Talk a little bit about your annual summer vacations and how that came about?Melissa Clark: It was a really crazy childhood. My parents were both psychiatrists and this was back in the 70s and 80s. In those days when you were a psychiatrist you had the whole month of August off. If you had any kind of mental issues in August you were stuck, you had to wait until September but it was great for us as a family because we took the month and we would travel. My parents fell in love with France before we were born thanks to my great uncle Jack and my great aunt Martha who took them to France when they were graduating from medical school. They fell in love with France and they took us, they took my sister and me, every single summer. What we did, and this was really unusual back in the day, was we house exchanged. Now people think, "Oh house exchange, Airbnb," they're used to it but especially this was in the early 80s. There was no internet so just imagine typing out letters to strangers in France. There was a directory so you would find these people who were willing to exchange houses but that was all. There was just a list of names.Melissa Clark: We would send these letters and then we'd wait a few months to get letters back. Then we would arrange a telephone call and eventually arrange an exchange but it was this leap of trust and faith, which I don't think, I mean it was strange back then and even now can you imagine if you were going to exchange houses with someone you would Google them and you would find out everything you could about them and you would see aerial pictures of the house. We just went in blind but despite that it was amazing. So there we were, out family of four living in these French people's houses and the French would come to our house and they would take care of our cat, we would take care of their vegetable garden or whatever it was and it was great. It was this really immersive cultural experience every single August. What we did as a family when we got to France was we cooked. We did not cook at home in Brooklyn together. We did not have time. My parents were professionals. As psychiatrists they worked late into the evening. My sister and I were kind of on our own for dinner most of the time.Melissa Clark: In France we ate every meal together and we cooked it together and that's where I learned how to cook. For me, cooking, my first memories and my first love of cooking, it all happened in France.Suzy Chase: In the cookbook how do you pair the way you ate growing up in Brooklyn with French cuisine?Melissa Clark: To me it was the same thing. I didn't have a division of, "Okay this is Brooklyn food and this is French food." To me it was all the same. It was all, "These are the flavors of my childhood" and the flavors of my childhood were my grandmother's food and when my parents did cook. I grew up in a Jewish household so my grandmother's food to me is very Ashkenazi Jewish. I remember baked apples and Shabbat dinner with brisket and latkes and kugel and gefilte fish, you know? That was all very much part of my childhood and not to mention the Brooklyn flavors that I was having and Brooklyn was diverse even back then. I mean, Brooklyn is way diverse now but back in the 80s we were still going out, we were going out for Chinese food, we're getting dim sum, we were going to Lundy's, which Lundy's was this great old fish seafood shack, or not shack, restaurant in Sheepshead Bay and we would get these amazing biscuits and DiFara's Pizza which now is a cult place but back then it was one of our local pizzerias that we would go and get this incredible Sicilian grandma pies.Melissa Clark: It was this mishmash and then French food was just part of that. It's like, oh, we would go to France and we would eat crepes and it was all part of the same thing. So when I develop recipes and think about cooking I'm using all of those flavors from my childhood to create something and I've never really written about it in an organized way until Dinner in French, until this cookbook.Suzy Chase: What made you decide to write this cookbook?Melissa Clark: I spent most of my life a little bit embarrassed about the French connection in my past mostly because I am embarrassed to tell you that my French is terrible. Any time I would tell someone, I'd say I spent every August in France they'd say, "Oh you must speak French" and I even spent a semester in college in Paris and I could never master it. I'm not great at languages, I'm also not great at music. I don't have the ear. I study and I study and I study and I speak passable French. I get around, I'm fine, but I'm not fluent and that lack of fluency, especially because my husband is actually fluent in French which kind of makes it worse, makes me not want to admit to being as close to French food as I am.Melissa Clark: It's a funny thing but as an adult, finally I've grown up and I've decided, "You know what? This is actually part of me and part of my childhood and I'm going to get over the fact that I don't speak it very well" because you know what I realized? I can cook in French. I cannot conjugate but I can, give me a French kitchen and any French ingredient and I can cook with it and make it my own. When I'm cooking, I call it "Cooking in French" you know? I can do it by feel, I can do it by sensory, it's just part of me. Because I am who I am, I'm also very practical. Whenever I think about cooking in French I'm also thinking about how to do it a little more easily. I'm not thinking about classic technique. You know what I'm thinking about? I'm thinking about we forget that French people make dinner every single night for their families, you know? It's not just fancy restaurants and that's, when I say I "Cook in French" that's the food I'm cooking. French home cooking through this like, Brooklyn lens of even more practicality and making it, so streamlining the dishes, making them very accessible so I don't have to do a lot of cleanup after all.Melissa Clark: I'm always thinking, "Can I eliminate a pot? Can I do this a little more easily?" Then I'm adding different flavors in from Brooklyn but also just from my life, from my travels. Cooking in French, it's a very broad definition of what I consider this kind of French food to be.Suzy Chase: It's kind of like your autobiography.Melissa Clark: Yeah in a way. It's all the different parts. It really is. Although maybe we're going to leave out the Swedish first husband because he doesn't really factor in. There's no Swedish recipes in here.Suzy Chase: Yeah.Melissa Clark: Except for that.Suzy Chase: Yeah, we don't need him.Melissa Clark: We don't need him.Suzy Chase: No. I think this cookbook, probably more than your others, really highlights your lighthearted exploration of flavors and cuisines. So many cookbooks I find, especially foreign ones, are so serious, right?Melissa Clark: Yeah it's true. Well you know when you're writing about a foreign to you cuisine, so maybe you are writing about someone else's culture or maybe it's your culture and you're trying to present it to people who are not familiar with it, I think there is actually a big weight on your shoulders because you need to do justice, right? That's important and that is, especially right now in this age of learning about cultural appropriation in food, this is a really important issue. You want to take culture and people's culture and your own culture very seriously but I kind of get a pass on France because it is something that I learned in my childhood and it's also something that I'm not trying to be authentic. That's not my goal here. I'm not trying to present French culture. I would never, ever have undertaken this book if I was trying to do that. I'm trying to give you a sense of who I am as a cook and I am a lighthearted cook to be honest. I love to play with ingredients, I love to play with flavors.Melissa Clark: One thing I read about in this cookbook is I remember when I was a kid, right, we'd come back to Brooklyn and my parents would make these amazing Julie Child type gourmet dinners. They were using Julia's recipes and they were very like, serious about following the recipe. Or maybe they'd use Jacques Pepin, but then the next day with the leftovers I think my dad had made the coq au vin and my mom was taking it and she was slathering it on challah. I think my dad was maybe adding some soy sauce. They were so free in what they did as cooks and I really adopted that. I'm not afraid to play with flavor, I'm not afraid to play with technique. I will take a dish apart and put it back together if I like it better that way but again, I'm not trying to represent French culture. I'm trying to let other cooks know how I do it.Suzy Chase: Dinner in French, I love your introductions to each recipe. Especially the one for Grated Carrot Salad with Preserved Lemon and Coriander on Page 71. Can you talk a little bit about that?Melissa Clark: Basically when you go to Paris and you order a plate of crudités or really anywhere in France and you get all these different little composed salads and I ate a ton of crudités when I was a student in Paris during college because I was also eating a ton of Croque Monsieurs and ham and cheese sandwiches and I was eating a lot of baguettes and boy, was I eating those Pain au Chocolat, right? I was a little worried about balancing my day. I was always concerned about my weight. I mean, this is just something that as a woman you grow up with and I took it in. Also members of my family are heavy so I knew that if I wanted to eat well I needed to eat carefully. This was just always something on my mind. When I was a student and I was in college I would say, "All right if I'm going to eat all of this cheese and oh my God did I eat the cheese? I'm going to have to have crudités a lot. A lot of vegetables." But I fell in love with it because salads in France are so delicious.Melissa Clark: There's so much, especially better than the salads I had in the 80s in New York. We were still kind of gearing up as a food culture. Especially in an every day, you know, fancy restaurants had great salads but when you were a student and you went to get a salad in a diner in New York you certainly didn't get the same kind of salad that you got when you were a student and you went to get a plate of crudités in a café in Paris. You got grated carrots with this delicious vinaigrette, you got sliced beets, you got potatoes, you got lettuce with a bright mustards dressing. It was all so delicious. When I got back I started making this crudités salad, which is what I called it, which is basically grated carrots with a mustardy, yummy dressing. I put herbs in it like coriander, coriander seeds and also cilantro but it was so great. It didn't even feel like I was dieting it just felt like I'm eating something that I really, really love.Melissa Clark: That recipe, which is very evocative to me of my student days is in this book and I absolutely think everybody should make it and then you should go eat the Croque Monsieur casserole because that's how I would do it. It's like a little bit of vegetable, a little bit of ham and cheese and then it all kind of balances out.Suzy Chase: Speaking of Croque Monsieur, I made it the other day, it's on page 42 and can you talk a little bit about that recipe?Melissa Clark: Yeah so Croque Monsieur are, this was the sandwich, I ate so many Croque Monsieur when I was in Paris. It's a ham and cheese sandwich but it's toasted and then they put bechamel on top. So bechamel, a white sauce, cheesy white sauce on top of your sandwich and then they broil it and it gets all golden. It's so good. I mean, I'm sorry, our grilled cheeses are good, I love a grilled cheese any which way but Croque Monsieur might be my favorite. What I did was I took those flavors and I put them into a casserole. So you make little ham and cheese sandwiches and you line them up in a casserole dish and then you pour bechamel over the whole thing and cheese and yeah. It's really good. Bubbly, hot, cheesy, hammy, the perfect brunch dish. I mean, I think it's perfect for supper, too. I mean, it's all a light supper but it's kind of one of those easy, everything goes in the oven casserole suppers. Then all you do is serve it with a big green salad on the side and you've got the best dinner. Glass of Beaujolais wouldn't hurt.Suzy Chase: Also I think this is a good recipe for right now so we can still find the white sandwich bread around at our bodega, you can still get sliced ham and I think this is great for our pandemic situation right now.Melissa Clark: Yeah, it's one of those pantry staple recipes that we need, everybody needs to really start thinking about clever ways to use pantry stable items. I'm thinking about that a lot myself. I mean, right now I'm really lucky. I'm in Brooklyn, you're I don't know how it is in the West Village, grocery store lines are long but we still can get everything and hopefully that will remain. At the same time, we don't want to go shopping too often. You want to use up all these pantry staples that you stocked your kitchen with.Suzy Chase: Your mother taught you how to get dinner on the table fast and make it taste good with what you had in the house. This is what we're grappling with right now as many of us are stuck in the home during the coronavirus pandemic. In your home in Brooklyn how are you dealing with the idea of potentially cooking three meals a day for weeks with limited access to the outside world?Melissa Clark: I'm pretty prepared. I did stock my pantry. I wrote about it for the Times and I practiced what I preached. I have a lot of beans and pastas and rice and canned fish. I'm very lucky in that I have a separate freezer in my basement. I know it's extremely lucky so I've got meat in there-Suzy Chase: So lucky.Melissa Clark: I know, I know, it's like if I just had a little freezer, I know you're in the West Village with a small freezer-Suzy Chase: Yep.Melissa Clark: That's much harder. I feel like I'm actually ahead of the game a little bit but at the same time we all have the same limitations on, "Okay all right now what? We've got our pasta and our rice and our tuna and now what are we going to do with our pasta and our rice and our tuna?" I think my job going forward is to help people think of creative ways to use everything so that we don't end up getting bored. Cooking can be a very calming process, especially right now when things are scary out there. Cooking calms you, at least it does for me, and it's also very creative. I'm hoping that people will come out of this more eager to cook, a little less afraid to try something new and I mean, also you're not cooking for entertaining, which is very different. I think most of us spend a lot of our time cooking for friends and we're thinking about what other's are going to think of what we're making but it's just for us, it's just for family. I'm hoping that people are going to use this time to experiment, get comfortable cooking things and I'm going to be there. I'm here to help.Suzy Chase: So much tuna.Melissa Clark: So much tuna.Suzy Chase: So much tuna. I don't think I'm alone when I say I have over 10 cans of tuna right now. How about that tuna dip of yours? I think it's in your dinner cookbook?Melissa Clark: Yeah. Oh, see tuna dip is great. My mother used to make this salmon mousse recipe when I was growing up. I think it was a Julia Child recipe. She would take, I think she would use canned salmon actually and put it in the blender with mayonnaise and she'd set it with gelatin and cream and it was this beautiful thing. My version of that is almost more like an Italian tonnato sauce. I take a can of tuna, I put it in the blender with olives and capers and yes, some mayonnaise and herbs and garlic and I make this tuna dip, which if you put it in the fridge it gets cold and firm and you can spread it on bread like a pate but you can also use it as a pasta sauce, you could put it on top of rice. It's fantastic if you add a little extra oil, so you make it very, very runny and you use it as a dip for veggies. It's just so versatile and so flavorful and it's like when you're getting tired of tuna casserole and tuna salad sandwiches, this is the dip to make you ... It has so much flavor in it you're like, "Oh, right. This is why I love tuna." It also has anchovies.Suzy Chase: Let's say we have a big tub of steel cut oats. What can we do with them?Melissa Clark: Steel cut oats are great to have. Not just for breakfast, either. Yes, you can make them for breakfast. I've been baking them lately which I really like. I wrote about this in The Times recently of baked steel cut oats. It's pretty much the same as if you do them on the stove except that you throw them in the oven and then you don't have to worry about them. You can season the cooking water, well first of all you can use milk if you have some but you can also add spices and I added some almond butter recently to the cooking water. Your general proportions for steel cut oats is one to three. So one cup of oats to three cups of water and you just bring it to a simmer either on the stove or you add boiling water to a casserole dish, cover it with foil and throw it in the oven for an hour. Either way but just think about what you can season that water with, different toppings but also don't forget oats are fantastic savory.Melissa Clark: If you think about polenta, we love savory polenta, oats can be used in the exact same way. Try cooking them in broth or maybe with a couple of garlic cloves and a bay leaf and then use that yummy savory kind of mushy starch as you would a bed of polenta and just throw lots of stuff on top of it. It absorbs, it's just like a great sort of bed for yummy other flavors. Or like mashed potatoes, same kind of thing, mushy, comforting, savory, add lots of butter and salt. It's just, oh, and Parmesan too. Risotto, think of it as risotto except it's oats.Suzy Chase: We all have tons of pasta on hand. Help please.Melissa Clark: I know right.Suzy Chase: So much.Melissa Clark: Yes, I mean, pasta never gets old. I'm never tired of making pasta. When you think about, I mean, all of those wonderful dishes. You can go to Italy for a month and eat pasta every day and not get tired of it and you can do the same thing in your kitchen except you're not, unfortunately, in Italy which is I guess right now good but in general bad. Think about the simplest Cucina Povera recipe, right, which is just things that you have in your pantry anyway. Maybe you have a can of anchovies, maybe you have some bread crumbs. Right now this is a time to be saving those bread scraps and making bread crumbs if you don't already. Saute’ them in garlic with some Parmesan and that with some olive oil is a fantastic pasta topping. I use little bits of leftovers as the base for pasta sauces all the time. Those left over roasted veggies I'll chop up, saute’, add some butter and throw them on top of pasta. You probably have cans of tomatoes if you love pasta you should have some plum tomatoes on hand and simmering those into a sauce of course is just the most basic, elemental thing you can do.Melissa Clark: If you have access to a sunny windowsill I would say now's the time to get some basil seeds and start planting and even if you don't-Suzy Chase: That's so smart.Melissa Clark: Maybe you'll have pesto in a month. My neighbor works at the Brooklyn Botanic Gardens and unfortunately they closed, which I was hoping I'd be able to walk outside in their gardens but we can't. However, she did bring me some basil seeds before they closed so I'm about to embark on a whole exciting little gardening trip here in my Brooklyn spot, see if I can grow. I have the brownest thumb. People, it's funny because when people call me up, my friends call me and say, "Okay I'm looking at a chicken. What do I do?" Because they have no idea how to cook and I get those calls a lot from my good friends. I'm going to do the same to my friends who garden. "All right I've got the basil seeds. Now what do I do?" So I'm very sympathetic if you can't make a chicken so please be sympathetic and teach me how to grow something.Suzy Chase: Tell us about your sardine and tomato toast recipe on page 135 in Dinner in French.Melissa Clark: Sardine toasts are my, I mean, they're my go to dish. We probably eat sardine toast once a week under normal circumstances. Not even when we're eating from the pantry, just on a normal week because we love sardines. This sardine toast recipe in Dinner in French is almost provincial in feeling because it has tomatoes and garlic and basil and sliced onions but I want to start with the basic sardine toast for people out there who are listening and they've just got their sardines and their bread and what do you do, right? You toast your bread, and this is important to use the best bread you can. Crusty like a baguette or any kind of country bread if you've got it. Toast it until it's crisp and then take a halved garlic clove and rub it all over and the garlic will get in the bread. Then you season the bread with some kind of fat. I think I used olive oil in the cookbook but you can also use butter and the fat helps spread the flavor.Melissa Clark: Then you add a little salt and if you have a tomato that's decent you can cut the tomato in half and rub those tomato guts all over that bread, almost like a Pan Con Tomate like a Catalan bread and tomato dish. We're bringing Spain in here, we're bringing France in here, we're bringing Italy. This is a very cross cultural dish but you don't even need the tomato. Just, you've got your garlic and your fat, your oil or your butter, you lay your sardines down with some thinly sliced onion or scallion or shallot and maybe some herbs if you have it or maybe some sliced tomatoes if you have them. Even if you don't, the elements are bread, garlic, fat, so say olive oil, sardines, some kind of thinly sliced onion material, salt and pepper and another drizzle of olive oil. It is divine.Suzy Chase: Eggs. Should we be stocking up on eggs?Melissa Clark: Yeah, eggs last forever. I mean, not forever but they'll last a month. They last a really long time. Get a lot of eggs, put them in the fridge. You can also leave them on the counter for about a week they'll be fine.Suzy Chase: Really?Melissa Clark: Whenever we make eggs in our house we boil them and we start with room temperature eggs so I always have about half a dozen eggs sitting out in a basket on my counter and we use those eggs for soft or hard boiled eggs. When my fridge is crammed I will keep a carton of eggs out and again, like I said, they will last for at least a week out of the fridge. Especially if you keep them in the carton. So don't worry. Don't freak out about eggs. Eggs are not like milk and butter. Even butter lasts a few days out of the fridge. I mean, we in America tend to get really nervous about perishability but in these moments when you're actually eating everything you're buying because you're cooking at home you're going to use this stuff up. So eggs and butter can be out of the fridge. Eggs for a week easily, butter for a few days. Milk unfortunately does have to go in your fridge unless you get shelf stable milk, which is another thing that we should stock up on if we drink milk and we like milk. Get some UTH shelf stable milk and that will keep in your pantry for a long time.Suzy Chase: You love a good sheet pan recipe. Could we do something with chickpeas on a sheet pan?Melissa Clark: I love a sheet pan recipe. I love chickpeas on a sheet pan. So roasted chickpeas are delicious, a great snack. Toss them with olive oil, salt and whatever spices you have around. I like to use garam masala but you can also just use cumin or a little bit of cayenne and there are different ways to do it. I like to do it in a hot, hot oven. I do 425 or 450 and when you start to see them sizzle, it takes like half an hour sometimes depending on how wet your chickpeas were, before you even do that take your chickpeas out of the can, dry them off with a kitchen towel and then coat them in oil and spices and salt and blast them in a hot oven. They're so crispy you can't stop eating them. I just love them. [inaudible 00:23:29] to that basic thing, if you've got a chicken, chicken parts or a whole chicken, throw it right on top. Just right on top of that sheet pan full of chickpeas and the chicken fat will season the chickpeas even more and make them even more crunchy and delicious. Chicken and chickpeas is one of my favorite sheet pan meals. I have a recipe for that in my dinner cookbook.Melissa Clark: Again, they can also be he bases for a vegetable dish. You can have chickpeas and you can put all kinds of veg for roasting along with them like sliced carrots and maybe cherry tomatoes if you have those little non-seasonal cherry tomatoes right now that I know that I have, just throw them on the sheet pan. They get so much better when they're roasted in spices along with some chickpeas. Potatoes are great there, too. There's a lot you can do. Just think of the chickpeas are the base and then you're going to add either a protein or more vegetables.Suzy Chase: In terms of fresh fruits and vegetables what are some varieties that keep for a while?Melissa Clark: Think about root vegetables and boiled vegetables. So aside from you know that you can keep onions and garlic and potatoes in the pantry for months, they keep for months, and sweet potatoes but then think of the ones that you might want to keep in the fridge like radishes keep for a month for sure, I've kept radishes in my fridge for a long time. Turnips, which turnips when they're fresh and juicy are delicious raw. I like to slice them into salads. Fennel is another thing that keeps for a long time, carrots of course, celery. Stock up on those things, keep them in your fridge and then if you can't get lettuce at least you can make a salad from all these juicy, crisp vegetables that you have lying around.Suzy Chase: So bars are closed in New York City. No more happy hour for us. Do you have a delicious quarantine cocktail idea?Melissa Clark: Yeah we're big Campari drinkers so we've been making Negronis that and Boulevardiers and the thing about a Negroni and a Boulevardier is it's the same drink with a different booze sort of as the center of it and it's such an easy drink. I don't really mix cocktails very well because I'm a little bit sloppy, I'm not precise. My husband bakes the bread and he mixes the cocktails and he does both of them much better than I do. I can make a Negroni or a Boulevardier. This is how you do it. It's equal parts which is so great because equal parts, right? That means for me I can eyeball it. I just put it all into my little rocks glass, equal parts Campari and then for a Negroni it's gin and for a Boulevardier it's whisky, like usually we use rye whisky but you can use bourbon, then sweet vermouth. Then you just take some orange zest and squeeze the oils into it. You do a twist, is the cocktail word for it, see I'm bad with cocktails, and some ice cubes and that is it. It is the perfect drink that even I can make.Suzy Chase: Now for my segment called "My Favorite Cookbook." Aside from this cookbook what is your all-time favorite cookbook and why? And I can't wait to hear this.Melissa Clark: Okay so I can't name a favorite because I can't have a favorite child even though I do have a favorite child because I only have one child but if I had two children I couldn't name a favorite. I can't name a favorite cookbook but the one I'm reading right now, I'm reading a lot of Jane Grigson and Jane Grigson is a British author who wrote a lot of cookbooks back in the 60s and 70s and 80s. She's fabulous. Her stuff is fresh, seasonal food that is really simple in it's essence but that she shows you how to make your own. She shows you how to adapt it and I love all food writing that is adaptable and open hearted in that way. I love people who teach you how to make things delicious in the way that you like them and Jane Grigson absolutely does. Any of her cookbooks, she has a book called "English Food" which I love but any of her books are great.Suzy Chase: Well that's what you do for us.Melissa Clark: I try. I try, darn it.Suzy Chase: Where can we find you on the web and social media?Melissa Clark: I am Instagramming like a fiend these days because I'm trying to share recipe ideas for people who are cooped up. So find me on Instagram primarily at Clarkbar. So Clarkbar like the candy, which is not good branding because on Twitter I am Melissa Clark.Suzy Chase: James Beard said, "Food unites us. It brings us together." Thank you for all that you do to bring us together and thanks for coming on Cookery by the Book podcast.Melissa Clark: Thanks for having me, Suzy.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

This episode is brought to you by @Klekt & Presented by @crepprotect. Welcome to Behind The Baller Podcast with Ben Baller aka The Burger King Burger Flipper. From Minimum Wage to $30M. Ben starts us off solo to discuss: Being a business man, an upcoming limited edition jewelry collaboration with Takashi Murakami, Bay Area Appreciation, Albany High, The BART, Baseball, Bay Area Slang, Silk Shirts, South of Market Street, Club X, Ben’s First Taste of House Music, Wrestling in High School & College, a concert where Drake opened for Chris Brown, giving away a watch to a girl in the crowd & shouting out LA while in San Jose, BBMs, Shoutouts to Bay Cities & more. Then it’s a honor & a privilege to have Rapper & Motivational Speaker Lil B The Based God come Behind The Baller with Ben Baller live from San Francisco to discuss: Being from Berkeley, Turning Dirty 30, The Craziest Reaction to The Curse, Meeting Kevin Durant’s Mom, Top 5 Bay Area Rappers, Ben working in A&R, Lecturing at Universities, A new mixtape, Fame, Learning how to produce, The Culture, Favorite Bay Area Producers, Why Ben was shouted out in “I Cook” & The Cooking Dance, Craziest run in with a fan, Beef, Being in contact with those in the industry, Performances & his rider, 2020 NBA Championship Pick, Chase Center, Questions for Ben: Meeting Michael Jackson for the first time, how he got into Jewelry, his attitude & more. Then Ben comes back to introduce Baller’s Scale of Movies Review: “Good Boys”, Coming to Seattle this week for Seahawks Opening Day, Washed Life & a whole lot more. Produced by: The Dust BrothersMusic by @lakeyinspiredAvailable on all Podcast Platforms, YouTube & BehindTheBallerPod.com

I take on my First Ever Kids Summer Workshop, I am nervous and excited at the same time. I Cook for 70 + people for a women's event held at the Oak Tree Centre, Shenley Brook End (aka the home of Grid City Fitness). I am off to see my sister, Nadia in Ireland with the boys.

Den som har åkt E4:an längs Vätterns östra strand har säkert lagt märke till den vidunderliga utsikten. Branta bergväggar, skogar och ängar nere vid stranden och inte minst den mäktiga sjön. Men den som susar förbi i en bil får förstås bara en hastig glimt av naturen. Denna helg tar vi oss en närmare titt. Fredag till lördag anordnas nämligen Sveriges första Bioblitz i Röttle, söder om Gränna. En Bioblitz är en sorts intensiv genomgång av ett naturområde, under 24 timmar hjälps experter och naturintresserad allmänhet åt att göra en grundlig inventering. Fältreporter Erik Kohlström finns på plats i Östra Vätterbranterna, som nyligen utnämnts till Biosfärområde. Under lördagsmorgonen vänder vi på stenar, gräver efter skalbaggar i mulmträd och kryper med näsan bland växterna. Vitvalen kallas ibland kallas för havets kanariefågel för sina många lätens skull. Vitvalen, eller belugan som den också kallas är en liten val som lever i kalla arktiska vatten. I Cook inlet i södra Alaska finns en stationär population som har minskat kraftigt under de senaste tjugo åren. Vi följer med Lena och Tove Näslund på valskådning och så möter vi Leigh Pinney och Bonnie Easly Appleyard som studerar valarna via fjärrstyrda kameror. Den skygga europeiska vildkatten lever i flera tyska skogsområden. Nu arbetar naturvårdare med att skapa skogskorridorer i landskapet så att katterna kan röra sig mellan de olika områdena. Thomas Lindberg har träffat den tyske vildkattsexperten Thomas Mönlich i nationalparken Hainich, 20 mil söder om Berlin. Programledare är Elin Lemel

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