I don’t understand how Americans, as fond as we are of soda pop, that it hasn’t caught on to drink sparkling wine with food.
That’s sommelier Brad Dunn. He came into the Earth Eats studio to talk about the history of champagne and to give suggestions for broadening the appeal of bubbly from just a celebratory drink to something you’d serve with a nice dinner.
We speak with author Maria Finn about how best to use all parts of the fish.
From Harvest Public Media, how this summer’s drought it still wreaking havoc on shipping patterns on the Mississippi River.
And in the kitchen, Chef Daniel Orr prepares three traditionally lucky dishes in anticipation of the New Year -- black-eyed peas, corned beef and greens.