A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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Sun, Wind and Pine Bark
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Manage episode 154011036 series 1110340
Content provided by NFLR. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by NFLR or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challenging environment. Sami foods instructor Laila Spik Skaltje talks about the breads of her childhood, which her mother would bake with a diversity of dehydrated forest plants ground into flour. Some of the most interesting of these flours were made from the outer and inner barks of the pine trees that blanket the mountains in Sápmi. In this episode Laila tells us her mother's bread story, and we take a forest walk to learn about the harvesting of pine bark for flours.
…
continue reading
9 episoade
M4A•Pagina episodului
Manage episode 154011036 series 1110340
Content provided by NFLR. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by NFLR or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challenging environment. Sami foods instructor Laila Spik Skaltje talks about the breads of her childhood, which her mother would bake with a diversity of dehydrated forest plants ground into flour. Some of the most interesting of these flours were made from the outer and inner barks of the pine trees that blanket the mountains in Sápmi. In this episode Laila tells us her mother's bread story, and we take a forest walk to learn about the harvesting of pine bark for flours.
…
continue reading
9 episoade
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