Cooking

This week Evelyn Funda continues her conversation with Shakespeare scholar Phebe Jensen on herbal subtexts, or beliefs, that Shakespeare's audience might have already known as they experienced a performance of his plays.

This week Tammy Proctor takes a little diversion into medieval history exploring research that examines bones and skeletons and analyzes them to try to figure out what kind of isotopes or minerals are in the bones

Evelyn Funda continues her discussion with Phebe Jensen, a Shakespearean scholar. This week they explore spices and herbs in the use of medicine.

Evelyn Funda continues the ongoing series on spices with Phebe Jensen, USU Professor Emeritus in English and notable Shakespearean scholar. They explore Shakespeare as a botanist and references in his works of the natural world.

Eating the Past hosts join Tom Williams on Access Utah to celebrate Eating the Past's 200 episodes. And they brought a gift for Tom! A food quiz! This week features excerpts from the episode that aired in March.

Laura continues this season's theme of spice by highlighting a traditional Colombian soup, ajiaco. Claudia Mendez Wright talks about what it is, the spices and ingredients used, and why she considers it a comfort food.

Host Sarah Berry explores this herb and its gradual transition from remedy to confectionary.

This week Evelyn Funda brings us another spicy episode. Much more than just a red powder sprinkled on your deviled eggs, paprika is used in dozens of ethnic cuisines around the globe.

Tammy Proctor continues the spicy theme by exploring a green leafy herb used widely in french cooking and one that grows well in Utah.

This week host Tammy Proctor shares what this herb is, why she grows it, and how you might be able to grow it in your own garden here in Utah.