On today’s show we join chef Arlyn Llewellyn in the kitchen of Function Brewing in Bloomington Indiana.
Common mistake that people make when they’re making soups at home, especially puréed soups, is they add a ton of water. And then they blend the whole thing and the vegetables end up tasting water-logged and bland. I think there’s something really amazing about tasting a puréed soup and really feeling like you’re tasting the vegetable itself.
Chef Llewellyn walks us through the making of an extraordinary soup made with ordinary ingredients–like radishes.
Harvest Public Media brings us more on the 2018 farm bill, and why all taxpayers should be paying attention.
Chad Bouchard rounds up stories on the restaurant industry’s reckoning with rampant sexual harassment and abuse.
Annie Corrigan talks to Adam Sommer on how constraints can lead to innovation for cooks at the Community Kitchen of Monroe County.
And Chef Daniel Orr has ideas for the humble potato–three different ideas, in fact.
Stories On This Episode
The garnishes for this soup are not extra, they are essential. The contrast of crunchy and smooth, hot and cold makes this soup striking and memorable.
A cascade of sexual assault and harassment allegations against chefs has sparked some soul searching in an industry long plagued with abuse against workers.
Planning meals at the Community Kitchen of Monroe County takes creativity and adaptability. Chefs competing in the 'Chef's Challenge' should take note!
It's farm bill time, and Harvest Public Media's Amy Mayer runs down the reasons why all Americans should pay attention to the debates.
Yukon Gold potatoes have become a darling of chefs and home cooks alike. Here are three dishes using boiled potatoes, all prepared at the same time.