Nuisance, Or Delicacy? A Food Guy Is Plum Surprised.
Food Guy Jon Jackson has always resented the annual litter of bland little yellow plums on his lawn, a gift from a tree at the top of his driveway. But one Food Guy's trash, it seems, is every Parisian's treasure: these are Mirabelle plums, the coveted stuff of subtle, tangy autumn plum jam.
A Half-Ounce Black-Capped Chickadee Is A Winter Heavyweight
This summer, while watching white-crowned sparrows, pine siskins and Cassin's finches feeding on the sunflower seeds we’d scattered on the rail of the cabin porch, I had the experience of a black-capped chickadee eating out of my hand as I sat, statue-like, palm out, lifted and flat.
Can Do: How Will COVID-19 Change Higher Education?
What has been the real impact of COVID-19 on higher education? How will education adapt to the pandemic and the related recession? And can U.S. colleges and universities produce the skilled workforce that industries require? Learn more now with Can Do.
Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cassoulet. Food Guys Jon and Greg explain why a cooked goose enveloped in a bed of its own fat is not alarming, but delicious.
Artist Helen L. Rietz Finds Beauty In Montana's 'Bypassed' Places
Artist Helen L. Rietz is one of the more unique and recognizable artists in Montana. Working exclusively in the notoriously unforgiving medium of watercolor, her abandoned subjects are juxtaposed with the natural beauty of the Montana landscapes surrounding them. Her 33 piece exhibit entitled "Bypassed," recently opened in the Holter Museum in Helena Montana
Listen to Rietz's interview with MTPR's Tom Berich now.
I've seen white-tailed does and fawns in my yard all spring and summer. But just last week I saw two bucks. Why would bucks show up now, when it seemed that only does and fawns lived in the area? Well, if spring is for the birds, then fall would have to be the season for ungulates.
Food Guy Jon Jackson recalls the words of cauldron-stirring neighbor Mrs. Minervini, as she prepared for the weekly invasion of an army of neighborhood children: "When you're cooking that marinara sauce, you've got to turn it off at some point and let it sit for awhile. Then you can go on and finish it off before the people come. You want to serve it hot, but it's no good cooking it right straight through."
A small dark blur upslope materialized into a loping wolverine, coming straight toward us! Afraid this wolverine wanted to share our lunch, we left our backpacks where they lay, and hurried out of its path.
We are now more than 7 months into the COVID-19 pandemic and perhaps no industry has been more disrupted than transportation. Global air travel is down 85% from this time last year. Air carriers are set to lose more than $84B this fiscal year. NYC subway traffic is down 75% and more than 4,000 transport workers have contracted COVID-19 with more than 130 deaths reported.
The thoughts on everyone’s mind are, “when will it be safe to travel again?” and “will business travel ever be the same?”
Recipe: Johnny Di Francesca's Neopolitan Pizza Dough
Food Guy Greg Patent writes: "I’ve been pizza crazy lately, and I want to share with you a terrific, authentic recipe for Neapolitan Pizza dough, created by Johnny (Gianni) Di Francesco. I happened across a YouTube video of him, and he has so much to say and demonstrate, you just must have a look. But before we do, I want to tell you about this terrific pizza dough."