How the Galloping Gourmet went from hedonist to health nut Bill Radke talks with Graham Kerr about his book "Flash of Silver." Kerr is best known as host of The Galloping Gourmet, a TV cooking show that aired... Andy Hurst
Pedal-powered food rescue takes on Seattle's hills and waste Up to 40 percent of food in the U.S. ends up in landfills. Seattle has been trying to tackle the issue with laws that require composting. But that's not... Matt Martin
Is it a problem when white chefs cook other people’s food? When you go to a restaurant that touts itself as Korean, French, Mexican or Italian—it’s hard to know exactly what that means. And you might... Caroline Chamberlain
Seattle chef cooks other people’s food as a way to introduce his own This week, we explored what it means when a white chef earns a reputation from cooking the food of people of color. Here in Seattle, we met a chef who... Caroline Chamberlain
Pick Up (Carefully) Stinging Nettles In Your Farmers Market Ross Reynolds interviews food writer Sara Dickerman about an early green offering in the farmers market: stinging nettles. They really do sting, but... Ross Reynolds
Washington Universities Feed People, Not Trash Cans Food waste — we all do it. We put that bag of spinach in the back of the fridge and forget about it. We make a casserole big enough to feed an army and... Kate OConnell
The Record: Thursday, Feb. 4, Full Show Today on The Record: Rick Steves, a well-known travel writer based in Edmonds, will tell you how to go to Cuba and what you might find. Also, is Europe'... The Record
Meet Washington's Exclusive New Apple Variety Bill Radke speaks with Washington State University apple researcher Kate Evans about Cosmic Crisp, a new variety of apple she helped develop that will b... Bill Radke
Why Does Seattle Have Such A Large Local Chocolate Industry? Listener Beth Ann Johnson asked Local Wonder about Seattle's chocolate industry, and reporter Ruby de Luna agreed to report. (We know. Tough assignment.) Ruby de Luna
No More Tipping At Tom Douglas Restaurants Bill Radke speaks with Seattle restaurateur Tom Douglas about his plan to replace tipping with a wage raise and 20 percent service charge. The change wi... Bill Radke
