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

Saffron-tinged risotto alla Milanese
Conger Design (Pixabay)

Food Guys Greg and John react to a September 2018 article by J.M. Hirsch on the Milk Street blog titled "In Risotto alla Milanese, Speed Is a Key Ingredient."  Saffron-flavored risotto alla Milanese is a golden-colored dish that at its best is both creamy and al dente -  but that demands either vigorous stirring or nonstop hovering from the cook.

Kittidet Ratchata (Pixabay)

"The revival of ancient varieties of wheat is inspiring a new movement of agronomists, farmers, millers and bakers in the UK. They are coming together to develop and grow new kinds of wheat that do not need dousing with chemicals, to mill the grain in such a way as to keep taste and nutrition intact, and to bake loaves that are delicious and healthy."  - Wendell Steavenson

Recipe: Italian Cannellini, Chard And Barley Soup

Feb 23, 2020
Lebensmittelfoto (Pixabay)

While surfing the Internet for Italian recipes, Food Guy Greg Patent came across a Purgatorio beans and barley soup recipe by Marcella Hazan, the doyenne of traditional Italian cuisine. His eyes popped open at the word “Purgatorio.” Purgatory beans? What are they?

Chicken rotisserie
Negative Space Design (Pixabay)

Costco, the warehouse shopping club, is vertically integrating its loss-leader $4.99 rotisserie chicken production with a new, huge poultry processing complex in Fremont, Nebraska and poultry contracts with more than a hundred Nebraska farmers. Food Guys Jon and Greg react to a widely-cited 2018 article in Civil Eats about Costco's supply-chain experiment.

'The Food Guys' Say: Embrace The Bean

Feb 9, 2020
dried legumes and pulses
Ulrike Leone (Pixabay)

It's a new year, and The Food Guys are urging us to emulate the ancient Romans by cooking with beans. According to Jon Jackson, pulses and beans were so integrated into Romans' culture and cuisine that four prominent families got their names from one: Fabius (fava bean), Lentulus (lentil), Piso (pea), and Cicero (chickpea).

Who Put The Hole In The Doughnut?

Feb 2, 2020
Homemade doughnuts
Karolina Grabowska (Pixabay)

"They say that man cannot live by doughnuts alone, but I say: why not?"  - "Food Guy" Jon Jackson.

This week, The Food Guys sprinkle out bits of doughnut history and glaze them with doughnut-baking tips. It turns out that American-style doughnuts are actually Dutch, and they didn't always have a hole in the middle.

Baking Yeast: Which Kind Do You Knead?

Jan 26, 2020
sourdought starter
Thomas Bock (Pixabay)

The Food Guys react to a March 2018 post published at the Serious Eats blog by cookbook writer Stella Parks (BraveTart: Iconic American Desserts) titled "All Abouty Dry Yeast: Instant, Active Dry, Fast-Acting and More." 

Taking Stock Of Stocks And Broths

Jan 19, 2020
ingredients for beef stock
Manfred Richter (Pixabay)

At the start of each new year, The Food Guys take the opportunity to remind us that stocks are liquid gold - the edible kind. Your portolio of discarded turnip tops and outer lettuce leaves grows in value when compounded with chopped celery, carrots, onions, lovage, celery root and leeks. Transfer it all to a stockpot of simmering water and in just an hour, you've brokered your vegetable scraps into a valuable home-cooked asset.


Food Guy, home baker and sugar-slasher Jon Jackson muses about why, when it comes to baking, so many recipes call for so much of the sweet stuff. "I wonder if there wasn't a little bit of mission creep when sugar began to get very inexpensive, after World War Two." Food Guy Greg Patent recommends reducing the sugar in any given recipe by 1/4. If the taste and texture don't suffer, then next time, reduce it by another 1/4.

flow chart for making traditional cassoulet
Flickr user, Anthony Georgeff (CC-BY-NC-2.0)

"Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba." - Julia Child