Food Guys

Greg Patent, Jon Jackson
  • 5.0 (4)
  • FOOD

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.

  1. 02/14/2021

    'The Food Guys' Give The Side-Eye To Palm Oil

    Greg and Jon take on palm oil, whose associations with environmental destruction and human-rights abuses are increasing as rapidly as its ubiquity in manufactured foods. Even as a substitute for trans-fats, when consumed in large amounts, palm oil isn't particularly healthy, given that it's saturated. The Food Guys' advice? "Read those labels and when you can, avoid processed foods."

    6 min

  2. 02/07/2021

    Recipe: Falafel With Tzatziki Sauce

    Jon: "Greg, I know you publish a lot of recipes, but falafel? Where’d you come up with falafel?"

    6 min

  3. 11/22/2020

    Recipe: Butterflied Whole Chicken

    Food Guy Greg Patent describes how to roast a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste:

    6 min

  4. 10/11/2020

    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.

    5 min

  5. 09/27/2020

    'The Food Guys' Rap About Confit

    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.

    5 min

  6. 09/20/2020

    Some Meals Just Taste Better The Next Day

    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."

    5 min

  7. 09/13/2020

    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."

    6 min

  8. 09/06/2020

    Recipe: 'Busy Skillet' Strata Of Spinach, Mushrooms, Ham And Macaroni

    “It’s just that we still have so much of it," said Dorothy Patent about the leafy bunches of spinach filling the fridge a week after Greg's most recent farmers market foray. So Greg got busy with spinach, ham, mustard, macaroni - and one skillet. The results are below.

    4 min
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Ratings & Reviews

5
out of 5
4 Ratings

About

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.

Information

  • Creator
    Greg Patent, Jon Jackson
  • Years Active
    2016 - 2021
  • Episodes
    20
  • Rating
    Clean
  • Show Website
    Food Guys