Photo: niznoz (Flickr)
I will try avoid having a large menu with too many items, and I will try to have a menu that is the menu of the day and cook fresh foods on a daily basis in small amounts, and when you run out of it you close the restaurant.
That’s celebrity chef Eric Ripert. He gives advice for how small restaurateurs can survive during lean months for business.
Abby Fentress Swanson of Harvest Public Media reports on how safety concerns are threatening the specialty cheese market.
In the second half of our show we speak with Paul Kindstedt, the author of the book Cheese & Culture.
Then in the kitchen, broiled grapefruit with a twist and Welsh cakes — two awesome breakfast recipes.
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Stories On This Episode
Problems with contaminated cheese are devastating for the raw milk industry.
Eric Ripert talks about how to be a successful restauranteur, what goes into creating new dishes, and his suggestions for preparing parsnips and eggplant.
In his new book "Cheese and Culture," Paul Kindstedt happens to tell the story of human civilization by way of cheese making.
Citrus fruits might remind us of warm temperatures, but they actually ripen in the wintertime. Enjoy a fresh grapefruit for breakfast during the cold months.
Move over English muffins! You can serve these tasty cakes with jam or smoked meats.