Some like them floating in their cocoa. Some prefer them flaming like a tiki torch on the end of a stick. But now that source of innocent campfire fun, the marshmallow, comes with a warning. Hear all about it and take heed on today's Food for Thought with Seattle Times food writer Nancy Leson and KPLU's Dick Stein.
On today's Food for Thought, Seattle Times food writer Nancy Leson and KPLU's Dick Stein share their Grow Your Own stories. Dick gardens the small stuff, while Nancy, with the help of her insect friends, has decided to go big.
Retirement is something that takes place in professional sports, as it does in any other profession. But it isn't every day that a retirement is so monumental that it brings fans, fellow players, and even play-by-play announcers to tears. The retirement of Ken Griffey, Jr. also moved KPLU's Kevin Kniestedt, who shares these memories of the future Hall-of-Famer.
They were loved by the ancient Greeks, Romans and Egyptians, and except for a brief decline in popularity during the middle ages have remained a springtime favorite right up to the present day. On today's Food for Thought Seattle Times food writer Nancy Leson and KPLU's Dick Stein talk asparagus.
You're just home from the market and un-wrapping that package of meat when, uh-oh --"Does this smell okay to you?" And if not, then what? That's the topic nosed out on this week's Food for Thought with Seattle Times food writer Nancy Leson and KPLU's Dick Stein.
In French it translates to "The Big Breakfast." In German, the "Fork Breakfast." But German and French speakers and people around the world usually just call it the same thing we do here in the States. Brunch -- the topic of today's Food for Thought with Seattle Times food writer Nancy Leson and KPLU's Dick Stein.
Get out your handkerchiefs - and just to be on the safe side prepare to hold your nose - as KPLU's Dick Stein and Seattle Times food writer Nancy Leson discuss two of their favorite odoriferous eatables which are gone - but not forgotten -- on today's Food for Thought.
On last week's thrilling "Dueling Chickens" Food for Thought episode, KPLU's Dick Stein and Seattle Times food writer Nancy Leson talked about their favorite poultry recipes. This week the conversation turns to what they like to put on the plate next to that chicken.
On today's Food for Thought we learn that Seattle Times food and restaurant writer Nancy Leson and KPLU's Dick Stein have been trying to convince one another that each has the best-ever chicken recipe.
Seattle Times food and restaurant writer Nancy Leson and KPLU's Dick Stein recently had the opportunity to learn from the masters at a dumpling-making session at a local Vietnamese restaurant. Let's hear all about it on today's Food for Thought.
KPLU's "All Blues" host John Kessler and long-time radio personality John Maynard have joined forces to create a funny and entertaining feature called "Record Bin Roulette" that scribbles way off the page. This week they take a look at bizarre pairings.