Christopher Kimball’s Milk Street Radio
Arts:Food
Every day, zoo chef Stacy Kyles prepares breakfast, lunch and dinner for 600 animals at the Oakland Zoo. This week, we chat about how she feeds the pickiest eaters, how she celebrates birthdays at the zoo and what everyone eats—from watermelon-licking lions to smoothie-guzzling primates. Plus, we discover Tokyo’s Neapolitan pizza scene; we make a Greek-style risotto; and Dr. Aaron Carroll demystifies the latest study on eggs and health. (Originally aired September 13, 2019.)
Get the recipe for Tomato Rice with Oregano and Feta: https://www.177milkstreet.com/recipes/tomato-rice
See acast.com/privacy for privacy and opt-out information.
135: Beyoncé, Saffron and the New Women Farmers of Afghanistan
134: New York Times’ Kim Severson on Paula Deen, Alton Brown and Thomas Keller
123: Salt, Fat, Acid, Heat: The Elements of Good Cooking
133: Yashim Cooks Istanbul: Eat Like The Sultan
132: New Orleans Serves Ramen
131: The Potlikker Papers: Food Meets Politics in the American South
115: Eat, Cook, Love in Senegal
130: NPR’s Ari Shapiro Eats the World
129: Sugar Bad, Fat OK?
128: Tel Aviv: The Search for Real Hummus
114: Dorie’s Cookies
127: Corby Kummer Speaks
126: BBQ Adventure: Heat and Meat in Gugulethu, Cape Town
125: Deborah Madison Does Veggies Better
111: The Joy of Turkish Cooking
124: The World of Food According to David Leite
123: Salt, Fat, Acid, Heat: The Elements of Good Cooking
112: Saffron Tales
122: The Mean Streets of Boston Chef, Barbara Lynch
121: The Food Lab Plays 20 Questions
Create your
podcast in
minutes
It is Free
Wait Wait... Don’t Tell Me!
Anne of Green Gables
The Count of Monte Cristo