Recipes

On this week's episode Laura Gelfand explores the punk side of plant based eating by looking at two cookbooks in her own collection.

Host Evelyn Funda explores the impressive collection of cookbooks at Utah State University's Library Special Collections and Archives. One of those that recently caught her eye is an 1877 book entitled “Six Little Cooks,” or, “Aunt Jane's Cooking Class,” by Elizabeth Stansbury Kirkland.

This week host Sarah Berry welcomes Paul Daybell, the book arts and rare books curator at USU Libraries. They explore historic cookbooks and share some of the recipes they have sampled.

USU Extension Professor Teresa Hunsaker is back with some of her favorite fall recipes including Maple Glazed Acorn Squash.

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

Growing up in Kansas City, Missouri, we kept two brownish sauces in our staples cupboard, and they were used as ingredients in other dishes or as toppings for beef.

Host Tammy Proctor explores it's origin and ingredients in that hard-to-pronounce and mysterious elixir.

Spices have taken us around the world. It's been fascinating to discover new spices and to find out how versatile they can be as they move from culture to culture.

Host Evelyn Funda explores the complicated cultural history of the ground spice that we lightly sprinkle on our rice pudding or eggnog.

I slowly, but surely, over time lost much of my tolerance for spicy, hot foods. For some people, this is one of the many indignities of aging.