Montana Public Radio

Food Guys

Sundays 9:54 a.m.

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

The theme song for "The Food Guys," is a Cole Porter song, "Sunday Morning Breakfast Time," played and sung by Porter himself.

 

Ways to Connect

Molten chocolate fudge cake, filled with marzipan, then covered in chocolate, almonds and more fudge-covered marzipan.
Flickr user, Vegan Feast Catering (CC BY 2.0)

Food Guys Greg Patent and Jon Jackson explore candy-making, caramelization, and the chemistry of cooking with sugar.

Soufflé Photos

Feb 14, 2014
Alpha from Melbourne

February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)

Gluten, In-Depth

Feb 7, 2014
U.S.D.A. Agricultural Research Service, Western Regional Research Center

February 9th, 2014: Greg and Jon describe the "magic" of gluten, which gives yeast bread its structure, strength and texture. One of gluten's proteins, gliadin, acts like hooked tennis balls, latching onto another protein, the spring-like glutenin. As bread dough is kneaded, this pair of proteins combines to provide both elastic and plastic qualities; the dough expands and forms long, elastic strands; and, when it's baked, bubbles of carbon dioxide produced by yeast are trapped by the dough's structure.

Gluten-Free, Whether You Need It Or Not

Jan 31, 2014
MRE Depot

February 2nd, 2014: Jon and Greg reiterate their skepticism regarding "gluten-free" marketing by food manufacturers. In the absence of data on the prevalence of non-Celiac gluten sensitivity in the U.S., Greg observes, this condition is: "less a diagnosis than a description." Jon and Greg also discuss the evolutionary relationship between humans and gluten, particularly gliadin, one of gluten's components.

Healthy School Lunches

Jan 24, 2014
Mark A. Hicks, illustrator, for Discovery Education

January 26th, 2014: Greg and Jon summarize an article from the Los Angles Times from January 17th, 2013, titled: "Alliance of big city school districts aims for more healthful meals." Quoting writer Teresa Watanabe:

Farro

Jan 17, 2014
Prairie Heritage Farm, near Power, MT

January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)  Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.

http://mariaspeck.com/

Adding More Vegetables

Jan 10, 2014
University of Hartford

January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.

Breakfast Cereal

Dec 27, 2013
Smithsonian Magazine

December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 Smithsonian article by Corby Cummer, titled: "Can Technology Save Breakfast: Cereal Companies, Maligned for Overprocessing, Are Now Using the Same Techniques To Put Some Nature Back in the Bowl."

http://www.thebakingwizard.com/

Duck Breasts

Dec 20, 2013
BBC

December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.

http://www.thebakingwizard.com/

Pho, the Nectar of Vietnamese Street Vendors

Dec 13, 2013
Tom Bauer

December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of Mai Pham's recipe for the Vietnamese soup, pho.

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