Eating Liberty podcast from the Culinary Libertarian Dann

We know we should read the ingredient labels. When they start to conceal more than they reveal, that's a problem. Mira discusses what some preservatives are and why we should reject the foods that have them.

We also discuss what bioengineered ingredients are, how they're different from GMOs, and what that might mean for your wellness.

#ingredients #food #health #wellness



Find Mira's book and the 2024 Dirty Dozen list of produce that is heavily sprayed with pesticides on the show notes page here.



culinarylibertarian.com/290


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Corn and peas. Not together, of course. Those are the vegetables for today's episode. From corn on the cob to corn fritters and creamed corn, there is a lot to do with corn and nearly all of it yummy. Peas are yummy too, but are less popular, probably. A simple buttered peas dish is just fine.



Find the text of the episode on the show notes page which has the recipe for the fritters discussed.



culinarylibertarian.com/289


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Spinach is our first offering today. Done simply and easily is the best. There’s every reason for me to think this is the last cooked spinach procedure you will need. It’s that good. Fennel and okra are next.

Easy to grow and wonderful to cook and eat. I am including a recipe on the show knows page at the bottom for a fennel dish you can cook at home.



Find the show notes here

culinarylibertarian.com/288




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Growing garlic is easy. The struggle is deciding what kind and variety you'll grow. Climate at your house may inform that decision since not all garlic prefers the same thing. Sowing and feeding and waiting are the key steps until spring.

Type will matter is you want garlic scapes. Varieties almost overwhelm in number. Check with nurseries near you for the best options for your area.



Prep beds in the summer for fall planting and a great spring harvest. Find out more details about prepping your garden and feeding your garlic on the show.



Find the show notes page here with the Chef's Table portion for Patreon subscribers.



culinarylibertarian.com/287


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The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts.

I know that's already a non-starter for some folks. I think these preparations will make the willing new fans to these vegetables.

You might discover some new ways to approach other vegetables, too. The sky is the limit on cooking innovation.

 


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Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to cook cabbage that you'll enjoy and which pair well with meats.



Escoffier suggests some first steps to cooking chicory for a better result. I offer a couple of recipe ideas for Belgian Endive and red cabbage that should be winners at the dinner table.




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