Your Last Meal with Rachel Belle

Neko Case: Popovers

The only thing Grammy-nominated musician Neko Case craves more than crisp-on-the-outside, fluffy-on-the-inside popovers is Hungarian food from a 61-year-old restaurant in Ohio. Neko tells host Rachel Belle about her favorite Eastern European dishes and how eating at The Balaton helped her reconnect with her long-lost heritage.  But back to popovers! We’re joined by a pastry chef who baked thousands of popovers every day, five days a week, for five years at Acadia National Park’s Jordan Pond House, the popover epicenter of the United States. Sign up for Rachel’s The Nosh Newsletter to get her recipe.  Neko Case’s new album is Neon Grey Midnight Green.  Become a Cascade PBS member and support public media!    Watch Rachel’s Cascade PBS TV show, The Nosh with Rachel Belle.  Follow along on Instagram.  Order Rachel’s cookbook Open Sesame. 

The Leftovers with Jonathan Russell

This week on The Leftovers, never-before-heard audio from Jonathan Russell, vocalist, guitarist and founding member of the band The Head and the Heart. In this week’s lightning round, Jonathan talks about the joy of picking up the tab, what back-up dish he often brings to holiday meals (just in case he doesn’t like the version the hosts made!) and what he loves to cook when he returns home from tour. Listen to the full episode of Your Last Meal with Jonathan Russell here. Become a Cascade PBS member and support public media!   Watch Rachel’s Cascade PBS TV showThe Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. 

Jonathan Russell (The Head and the Heart): Seafood Boil

Jonathan Russell is one of the founding members (vocals, guitar) of The Head and the Heart, a band that organically formed at weekly open-mic nights at Seattle’s Conor Byrne Pub.  Russell didn’t grow up with happy memories around the dinner table. He tells host Rachel Belle about his natural inclination to eat alone, why a crab boil is the perfect meal for an introvert and how working in bars and restaurants changed the way he orders.  Rachel’s friend, Roz Ray, joins the show to share her best party strategies for shy and introverted people, and how to use food as a social glue! And Jonathan talks about why the six members of The Head and the Heart started seeing a therapist together. Thanks to the Seattle Symphony for setting up this interview!  Become a Cascade PBS member and support public media!  Watch Rachel’s Cascade PBS TV showThe Nosh with Rachel Belle.   Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings.  Follow along on Instagram.   Order Rachel’s cookbook Open Sesame. 

The Leftovers with Alice Waters

This week on The Leftovers, never-before-heard audio from Alice Waters, award winning chef, creator of the iconic 54-year-old restaurant Chez Panisse in Berkeley California, food activist and author of the new cookbook, “A School Lunch Revolution.” In this week’s lightning round, Alice talks about a memorable school lunch from her own childhood, her signature holiday dish, and her favorite comfort food, as someone who eats extremely healthfully, local and organic.  Listen to the full episode of Your Last Meal with Alice Waters here!Become a Cascade PBS member and support public media!  Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle.Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings.Follow along on Instagram.Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/

Alice Waters: Frisée Salad + Pear Galette  

Alice Waters opened her iconic Berkeley, California restaurant Chez Panisse 54 years ago, introducing the concept of farm-to-table eating to Americans and only serving local, seasonal produce at peak ripeness. She’s also a food activist, and through The Edible Schoolyard Project, has spent the past 30 years showing schools how to integrate locally farmed, organic produce into their cafeterias.  On today’s episode, Alice shares two life-changing experiences that inspired her to open her restaurant; what diners thought about being served two figs for dessert in Chez Panisse’s early days; how schools can afford to serve kids farm fresh food; and what she packed in her own daughter’s lunchbox. And we take a peak inside her her new cookbook, A School Lunch Revolution.  Then the Director of Nutrition Services for California’s Sweet Water Union High School district joins the show to talk about how he flipped the district’s lunch program on its head, buying more than half of the food from local farmers and producers or having the students grow it themselves.   Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle.  Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram.  Order Rachel’s cookbook Open Sesame.  Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.