rhubarb

Tune in as Olivia interviews Aaron Steil, Consumer Horticulture Specialist with Iowa State University Extension and Outreach. In this episode, they discuss a few different spring garden crops, including rhubarb, asparagus, and horse reddish!

Episode Links: 

• Horticulture and Home Pest News: https://hortnews.extension.iastate.edu/ 

If you would like to prepare really refreshing rhubarb lemonade please try this recipe. Additionally I will tell you how to preserve this taste all year. So let's get on with the recipe. Smacznego friends!

RECIPE: savourybitesandtitbits.com/17

WWW: savourybitesandtitbits.com

IG: instagram.com/savourybitesandtitbits

YT: youtube.com/channel/UCdRsmaenF3P28hy9cSRY-Dw

TT: tiktok.com/@savourybitesandtitbits

RHUBARB! Can eating 9 pounds of it kill you? You won't believe the answer! Also, which of our presidents grew rhubarb in his garden?!? Doctors hate him! Am I trying to make this more Clickbaity because we're talking about boring old rhubarb this week?!??!?!1 yes.

Spring has sprung, and rhubarb has won! In this episode, the versatile ingredient will be broken down … to a compote! Is it a veggie or fruit? How is it used in both sweet and savory recipes? Get inspired to make your own strawberry-rhubarb compote over ice cream! (03:00) Vanilla my sugar! We share a simple tip for tempering vinaigrettes, balancing marinara sauce, caramelizing slow-roasted tomatoes, and glazing your grilled steaks. (11:40) It’s all about the dirt, as Chris digs into the reasons why nutrient-rich soil is essential for a healthy harvest and dispels the myth of the ‘perfect garden.’ Meanwhile, Brooke turns overripe onions into blossoming bulbs and updates us on her salvaged potatoes. Later, the journey detours to the land of lemony sorrel and herbal chervil, also known as French parsley. (14:15) Hold the plastic! The ladies exchange ideas for maintaining an ecofriendly kitchen and extending the shelf-life of our precious produce. (25:00) Chris shares one of her favorite books by Ellen Ecker Ogden, The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes. Finally, we discuss long handle spoons, flea markets and more helpful resources from the Sage Advice newsletter. (30:20)

For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram.

Many thanks to our sponsors:

American Kitchen Cookware

FireFly Farms

[Episode 2]

For the first of HRN’s live interviews at the Culinary Village at Charleston Wine + Food, Eli Sussman sits down with Kaley Laird, executive pastry chef of Rhubarb, The Rhu, and Benne on Eagle in Asheville, North Carolina. They discuss her career path from the Culinary Institute of America in New York to Bouchon Bakery in California and how she uses her own dietary restrictions as inspiration to create dairy-free and gluten-free pastries.

HRN On Tour is powered by Simplecast.

This episode of JJ Meets World is full of food talk! Rhubarb, sauerkraut, and pies upon pies! Rachel Geinert grew up on a family farm where growing the food you eat was a way of life. She's also a fixture in the local theatre scene, with plenty of great stories to tell!

This episode looks at where rhubarb came from and how it traveled the world. I look at the changes from how rhubarb was first used by humans to how it is enjoyed today. We'll learn about the etymology of rhubarb, the need for albarelli drug jars and then there's the utterly interesting link between rhubarb and the Zoroastrian creation myth. I'll share why the culinary tradition of Forced Rhubarb fully deserves its PDO status. Go to SmyGoodness.com to see the artworks  I was inspired by including:

Nikolai Astrup, Rubarb

Mary Fedden, Still Life with Rhubarb

  
Elizabeth Johnson, Elizabeth Johnson Art Glass LLC -
www.elizabethjohnson.com

I share some of the ways that I use rhubarb in my cookery and preserves, food photography and patterns.

    
Smy Goodness
Meringues with roasted rhubarb, rhubarb & strawberry print, jars of pickled rhubarb

It's April, which should be the start of gardening season in the Chicago-land area...   but under the long spell of winter, everything is delayed. Join Jen and Betsy's lively discussion about involving your kids in getting planting, inside or outside! Fun ways to spark interest in trying new things, and ideas for what to look for at this time of year.

:40 What’s for dinner: Rhubarb & Knotweed   Fresh stems and shoots are on the menu today – from cultivated rhubarb to the wild Japanese knotweed (Fallopia japonica). Early spring crops are what's for dinner.

5:16 Insider Information: Curb Appeal  What, specifically, is curb appeal? How can we all get more, and does it mean a total landscape makeover?

 11:30 Eat/Drink/Grow:     The Invasion of The Garden Gnomes (aka Garden Ornaments)  The gnomes are taking some good-natured heat today as we talk about ornaments in the garden.

19:39 Did You Know: Chickweed   It’s a petite, kind of sweet and good to eat weed. The bane of a all-grass-lawn-lover, and a something to pull from flowerbeds. But Ellen tells you how to turn your reaction from “oh no” to ‘oh boy!”

25:15  Love Letters and Questions: Harper asks if the soil in window boxes needs to be changed every year.

This week on Cooking Issues, Dave and Nastassia discuss the shortcomings of New York’s subway system, Peter Kim’s nervous habit of eating sandwiches, Dave’s trip to China, and answer questions about rhubarb, getting good lift in sourdough bread, reducing waste when breaking down animals, fat-washing vodka with coconut oil, and more!

Cooking Issues is powered by Simplecast

Dessert Work. With Sheri Castle and Ronni Lundy at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you miss "Save Room for Dessert! Cookbooks With A Sweet Tooth!" at the Virginia Festival of the Book? No worries, Edacious taped it for you! It might be May, but we're still celebrating. In this exclusive panel moderated by yours truly.

Sheri Castle was born in Boone, North Carolina. The Queen of Hustle, Sheri is a professional food writer, culinary instructor, and public speaker known for melding storytelling, humor, and culinary expertise. She wrote her first recipe at 4 years old, mailed it to a TV show, and never looked back. She's written three books, been in countless magazines, and appeared on Vivian Howard's show, A Chef's Life. Her books have been IACP Award finalists, won the SIBA award, and been mentioned in the New York Times and Washington Post. Nigella Lawson (yes THAT Nigella) counts herself a fan and has made recipes from her latest book, Rhubarb, on her website.

"We always had rhubarb...I love it raw...I can remember when I was little going up to the garden and snapping off stalks...whereas my grandmother would sprinkle salt on hers...I would take a cup or a handful of Tang...and dip rhubarb in the Tang and eat it that way." ---Sheri Castle

"That is a characteristic of Appalachian food and Southern food in general. It's very agrarian, it's very resourceful, and it is knowing how to make the best of what you have. And sometimes what you have is modest and sometimes it's glorious but it's knowing how to do right by ingredients and give them regard and dignity." ---Sheri Castle

Ronni Lundy was born in Corbin, Kentucky and has spent much of her life chronicling the people of the hillbilly diaspora as a journalist and cookbook author. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, among many others. Her latest book, Victuals: An Appalachian Journey, With Recipes won the IACP 2017 American Cookbook of the Year, as well as two 2017 James Beard Foundation awards for American Cookbook of the Year and Book of the Year. Food historian and heirloom seed saver Bill Best called Victuals, "The 67th Book of the Bible!" Victuals explores the foodways of Appalachia, the most bio-diverse region in the world, including many located right here in Virginia.

"Victuals is for me not just a story about food and sustainable foodways but it's also a way to illumine the people of this region in ways that people are often surprised by." ---Ronni Lundy 

Both ladies have been past podcast guests and I consider them dear friends. In this talk, we explore rhubarb, its uses in dessert as well as in savory dishes, and Appalachian foodways and its history of preservation, resourcefulness, and sustainability, including desserts that most folks have never heard of like apple stack cake and caramel cake. As well as a host of other things including how social media has impacted recipes for both good and ill. Yes, we got off topic, but so what? All good conversations do. Enjoy these multiple-award-winning authors, and thanks so much to everyone who came out to listen. Cheers!

"Because of social media and food tv...most people now assume a recipe to be a visual thing more than it is a written thing. And that can be both good and really burdensome sometimes too." ---Sheri Castle 

"I used to get asked do you actually test your recipes and I used to find that an offensive question...although now there are books that are going out where people are not testing recipes which blows my mind!" ---Ronni Lundy

SHOW NOTES – Links to resources talked about during the podcast:

• Sheri Castle was on the podcast before! Give a listen!
• Ronni Lundy appeared on this podcast a while back. Give a listen!
• Trampoline - This graphic novel by Robert Gipe is the most creative thing I've read in years. A young girl grows up in Appalachia, unwittingly becoming an environmental spokesperson for her region all the while getting into trouble she can't seem to get out of. Poignant, thoughtful, and hysterically funny. Gipe is a great new voice. I expect great things from him in the future. Click here to listen to an excerpt!
• In Praise of Ugly Food - Kat Kinsman ode to ugly edibles appears in the 2016 Best of Food Writing anthology.
• Flora Restaurant - Oaxacan cuisine with a great tequila selection. In Richmond. Thank you so much to Michele Jones and Jason Alley who gave an incredibly generous amount to my recent Big Love Birthday campaign. Their donation helped bring us over the top! Big Love guys!
• Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon.
• Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious!
• Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious!

This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Writing Work. Rhubarb Love. And Hustle. Welcome to the first in a series of FOUR podcasts celebrating the Virginia Festival of the Book! In the next four days you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Sheri Castle, whose newest creation, Rhubarb, presents this misunderstood vegetable in a way it's never been discussed before. Sheri will be appearing at two events as part of the festival, including a talk I'm moderating, "Save Room! Cookbooks With a Sweet Tooth!" Event details are listed below.

Sheri wrote her first original recipe at the tender age of four, mailing it off to a television show. But never once did she consider food as a job. Her goal was similar to that of most writers: get a PhD in English, write stories, become a professor. Instead she headed into the corporate world. But her bosses always had her writing. Then suggesting she bring in her delicious food for potlucks. So when she was offered a severance package she headed to culinary school, intending to become a teacher. Writing was something she left behind. It wasn't until a woman approached her during class with a food column offer that she reconsidered. It didn't pay much, but here she was writing again. The rest is chocolate gravy!  As she says, "In hindsight everything was inevitable, but naivete got me a lot farther than the ambition. If I had known how hard this was going to be, I never would have attempted it...I'm a writer. And my cooking is in support of that."

It's a story I've heard many times. Food writers who wear several different hats, doing two to five jobs in order to make a living. Food writers who fall into the profession backwards from other careers. Hustling to succeed.

"In hindsight everything was inevitable, but naivete got me a lot farther than the ambition. If I had known how hard this was going to be, I never would have attempted it...I'm a writer. And my cooking is in support of that."

Do you need culinary training to be a good food writer? Not necessarily, according to Sheri. Just as a doctor doesn't need to know every disease, a writer doesn't have to be a chef. By the same token, there is a clear difference between a food writer and a food typist, someone with only an interest and a blog. You've got to have a clear, profound STORY, not just an anecdote. Rhubarb, part of the ever-popular Short Stack series, is definitely that, a compendium of recipes and stories. Lots of stories about her connection, and ours, to this tart and tangy item. Each Short Stack volume is a love letter to an ingredient. Rhubarb is no exception and Sheri was thrilled to be asked to write about this misjudged vegetable which isn't just for pies! It has the same flavor profile as citrus, is very high in vitamin C, and works incredibly well in savory dishes.

"An anecdote or a memoir helps a writer understand what they think about a topic. Good food writing helps the reader understand what they think about a topic."

In Rhubarb she shares all of this, as well as its long history going back to the Victorian era. We discuss how to grow it, tips for storage, the differences between fresh and frozen, its medicinal properties, and her fond memories of dipping fresh-cut stalks into Tang as a snack. Yes, Tang! Did you know you can purchase hothouse rhubarb year-round? That's what Sheri did while doing research for this book. At one point she guesstimates she had 90 pounds of the stuff in her fridge. Lordy be! Nigella Lawson, yes THAT Nigella, counts herself as a fan of this book and talks about it often on her website. It was during Rhubarb's launch party that a Short Stack editor showed Sheri a text. From Nigella. Praising the book. So, there's that. True Rhubarb Love from across the pond!

"Stories happen only to those who can tell them."

Food writing is a rich style of narrative that informs and entertains. Hemingway, Dickens, and Proust all wrote about food although it wasn't sold as such. As Sheri says, "The vehicle of a food memory was the most effective vehicle to convey a thought." We are both such champions for the genre which covers politics, history, culture, memoir, comedy, fiction, philosophy, health, and many many stories. It's never just cookbooks. How do you make recipes into stories? Sheri knows and talks at great length about her process. Folks seem to be catching on, with many recent award-winning cookbooks adding narrative to their recipes. Backstory which gives the reader context, heft, and authority to the food they are making. Way better than just Googling a recipe for brownies.

"Food writing is good writing. The topic just happens to be about food."

Sheri also talks about her lengthy process for recipe testing. Often cookbook recipes never turn out at home. Why is that? Sheri explains, and she should know, having tested ones for Bill Smith's Seasoned in the South as well as Vivian Howard's award-winning cookbook, Deep Run Roots among many many others. Sheri has also appeared on Vivian's show, A Chef's Life, talking about her love of casseroles. As I've said, she wears many hats. Her favorite topper? To get up in front of a group of people and tell food stories. Which is why you should definitely get your butt down to ALL of her events. After you listen to this episode of course. Cheers!

"I'm interested more in how the field peas got on the plate, rather than what the field peas taste like on the plate."

Save Room! Cookbooks with a Sweet Tooth
Wed. March 22, 4:00 PM - 5:30 PM
Barnes & Noble, Barracks Road Shopping Center, Charlottesville, Virginia
Cookbook authors Sheri Castle (Rhubarb) and Ronni Lundy (Sorghum’s Savor) will discuss their work.

Cooking Demos
Thu. March 23, 12:00 PM - 3:00 PM
The Charlottesville Cooking School, Meadowbrook Shopping Center, Charlottesville, Virginia
Join Sheri Castle (Rhubarb), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals), as they each give a cooking demonstration of recipes from their cookbooks.

SHOW NOTES – Links to resources talked about during the podcast:

• Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident.
• Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident.
• Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help?
• Will Write for Food - Dianne Jacobs wrote the seminal work on how to be a food writer. My bible.
• Nigella Lawson - She's a fan of Sheri's book, Rhubarb! And her website is pretty great too.
• Stir - The best piece of food writing I read last year. It should've won a James Beard award.
• Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;)
• Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious!

This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve sustainable income. Thank you.

It's here you guys! Our foolhardy attempt at a return to normalcy, which wasn't a word until Woodrow Wilson coined it. Kind of like bigly! This week we field not one but two calls from the legendary Zoram Schomblad (correct spelling pending). Click the thing!

The @LegendsOfShield (Legends Of S.H.I.E.L.D.) Agents Haley, Stargate Pioneer, Consultant Wing and Katherine from Legends Podcast (Also found on the GonnaGeek.com network) break down the Agent Carter Event  episode 3 Time and Tide! This week’s podcast host full house will also run down the week in Marvel news, and review down all the awesome Legends Of S.H.I.E.L.D. feedback.

Agent Carter Time and Tide [2:38]

Just what’s going on in Mrs Fry’s building? Who’s spying on who? And if you are the weakest link you can definitely say goodbye to being Agent Carter’s neighbor. The only time a good story starts with a year is if it is Sophia from Golden Girls spinning the tail.

Lauren is very jealous of Hayley Atwell’s hair. The unannounced Lauren hair report! And Katherine comes in as the 40’s hair Legends Of S.H.I.E.L.D. expert.  Agent Carter’s hair is definitely one of her Marvel superpowers: 1) Fight on the top of a moving milk truck while wearing high heels and 2) Beat up guys without smudging her lipstick.

The fight choreography is definitely a different style in Agent Carter than in Agents Of S.H.I.E.L.D..

Edwin Jarvis’ backstory was simply amazing and it was great to get to know both him and Anna better. And we await for the rest of the story. And don’t forget the parallels in the Marvel Universe to romance in Budapest. First there was Jarvis and Anna and then there was Hawkeye and Back Widow. And also the trust building between Carter and Jarvis was great to see evolve.

The hosts are split on the intro style of this third episode of Agent Carter and compare and contrast it to DC Comic Book television shows Flash and Arrow on the CW Network. Lauren drew the similarity to the Farscape intro.

Agent Carter’s Google research was very interesting. The old school symbol book with the William Shakespeare cover was a classic way to do business that is lost in the digital age today.

StarPi cannot pronounce a name to save his life in this podcast starting with the late SSR Agent Krzeminski. But that seems okay because Lauren throws a flag on the pay with Agent Carter calling Krzeminski good at his job. Haley counters with the fact that he actually got all the work done. And no one buys the fact that he was such a good ladies man. But the 40s were a different time and men and women’s relationships were different then.

What’s with Carter’s story about winter 1942 and the sewers of New York?

The hole in the basement floor of Stark’s lab looks surprisingly similar to the hole in Agents Of S.H.I.E.L.D. leading to Attilan.

StarPi notices grave similarities betgween Agent Thomspon and Grant Ward. And we all inherently distrust guys with chiseled features in the Marvel Universe.

Agent Carter not being able to take the credit starts to grate on all the hosts, but they take solace in the fact that she will be their boss eventually.

Howard Stark’s “back massager” looks like a uterus and the hosts question just what Howard was trying to invent and it was probably NOT a back massager.

It’s nice that the music score in Agent Carter is including thematic elements from Agents Of S.H.I.E.L.D. and The Avengers films.

Angie reminds Lauren of Darcy from Thor. And there is somewhat of a discussion over just which side Angie is on and what her character is meant to do.

Captain America radio plays will be back at least one more episodes!

The speculation continues that Victor/Sousa will be a bad guy and that he continues to get non-hero roles.

The crew answers Lauren and Haley’s question of “What the hell does rhubarb taste like? “ And Haley can’t drink coconut rum anymore.

The Jarvis interrogation scenes were delicious and intense.

Katherine brings up an insightful comment about Anna being Jarvis’ total motivation and that they are deeply and truly in love.

Agent Carter’s smooth move to free Jarvis was incredibly skillful.

Do we already know Krzeminski’s murderer?

Lauren is getting angry over not seeing Agent Carter next week. Stay away from the Gamma radiation Lauren! Stay Away!

Black Adam brings up the Leviathan theory that it is the communist Hydra including The Winter Soldier/Bucky Barnes.

Jarvis and Barney from How I Met Your Mother would be great Suit buddies.

The Jarvis – Anna tie mention was a nice tie to Coulson Aubrey. And StarPi did not call her Arby. No he did not.

EXTRAS: Socially acceptable Sci-Fi swears. We can no longer say “Frak” on TV thanks to Kentucky Fried Chicken. There’s also Frell from Farscape and Gorram from Firefly.

Marlon Brando was a great actor and On The Waterfront won the Best Picture and Best Actor Oscars in 1955.

Haley’s list of unseen movies now includes The American President.

Be prepared for the November/December 2015 Star Wars re watches on Legends Podcast.

Don’t watch the old NBC Heroes series past the first season. It is another great series with a poor ending like Chuck or How I Met Your Mother or Scrubs or True Blood.

Katherine leads the charge for bringing back Lee Pace in the next Guardians Of The Galaxy movie.

Lauren wants to create a Legends Of S.H.I.E.L.D. Bingo game.

NEWS [40:02]

Anthony Mackie talks Cap 3 & new Falcon suit

http://screenrant.com/captain-america-3-civil-war-falcon-costume-anthony-mackie/?utm_campaign=trueAnthem:+Trending+Content&utm_content=douml3&utm_medium=trueAnthem&utm_source=twitter#!douml3

HUGE RUMORS/SPOILERS(???) for Infinity War, including Spider-Man? (Is this news?) http://www.comicbookmovie.com/fansites/markcassidycbm/news/?a=113625

http://screencrush.com/spider-man-marvel-avengers-infinity-war/

Lee Pace wants to return as Ronan the Accuser

https://uk.yahoo.com/movies/lee-pace-wants-to-return-in-guardians-of-the-108069576589.html

James Gunn shows off Baby Groot dance moves

https://www.youtube.com/watch?v=aUt0lRN0mqg

Edward James Olmos coming to Agents of SHIELD

http://marvel.com/news/tv/23908/edward_james_olmos_comes_to_marvels_agents_of_shield.

Ant-Man photos

http://marvel.com/news/movies/23924/12_new_images_from_marvels_ant-man_take_flight

Stan Lee cameo photos

http://marvel.com/news/tv/23923/stan_lee_travels_back_to_1946_in_new_marvels_agent_carter_photos

Daredevil motion poster

http://www.nerdist.com/2015/01/marvels-daredevil-confirmed-to-premiere-this-april-on-netflix/

New Age Of Ultron Trailer (NCAA Championship game debut)

http://youtu.be/MZoO8QVMxkk

Agent Carter Ratings

L+SD 5.05mil

Feedback [57:29]

TWITTER

Dr. Gnome to you ‏@MrParacletes  Jan 8

@LegendsofSHIELD Science question: How would the watch-based safecracker work? A mix of magnets and mechanical sensors?

Dr. Gnome to you ‏@MrParacletes  Jan 8

@LegendsofSHIELD Loved the #AgentCarter premiere. Sad it's only a miniseries. Jarvis has a strong Cumberbatch vibe.

Dr. Gnome to you ‏@MrParacletes  Jan 10

@sithwitch @LegendsofSHIELD Just finished listening, another great funny episode! Keep the eggnog flowing! :-)

Neil ‏@Neilisntwitty  Jan 11

@LegendsofSHIELD @sithwitch re: Ewoking Dead, check out the tshirt in this vid http://youtu.be/W0vNrWuvsZo  bonus: it's a DA:I review

Op ‏@The_Operator01  54m54 minutes ago

Question for the @LegendsofSHIELD crew. In a hand to hand fight...no weapons... #AgentCarter or Agent May #AgentsofSHIELD

Outro [57:51]

Haley, Lauren and Stargate Pioneer love to hear back from you about your top 5 Marvel character lists, your science of Marvel questions, why Wing is wrong at any time, or who’s Marvel abs you would like to se. Call the voicemail line at 1-844-THE-BUS1 or 844-843-2871.

Join Legends Of S.H.I.E.L.D. next time as the hosts discuss the 2005 Marvel Comic based movie Elektra. You can listen in live when we record Wednesday nights at 8:00 PM Central time at live.legendsofshield.com. Contact Info: Please see www.legendsofshield.com for all of our contact information or call our voicemail line at 1-844-THE-BUS1 or 844-843-2871.

Legends Of S.H.I.E.L.D. Is a Proud Member Of The Gonna Geek Network (gonnageek.com).

Standby for your S.H.I.E.L.D. debriefing---