Next, as our awareness of the environmental impact of fishing increases, many of us wonder whether it’s responsible to eat salmon. Then there are the other questions: Wild or farm-raised? Pacific or Atlantic? And what’s the best way to grill it, anyway? Cookbook author Diane Morgan guides us through these muddy waters.
Our third course is a celebration of James Beard, a larger-than-life gourmand and gourmet who shaped the way America cooks and eats. A new documentary about his life appeared in PBS’s “American Masters” series and continues to air at special screenings and film festivals.
Our panelists for Episode 19 are: Kathleen Squires, co-producer of the new documentary, “America’s First Foodie,” and a writer whose work appears in publications such as Saveur and the Wall Street Journal; Diane Morgan, James Beard-award-winning author of eighteen cookbooks; and Martha Holmberg, the CEO of the International Association of Culinary Professionals, a cookbook author, and the former editor-in-chief and publisher of Fine Cooking magazine. Our host is Katherine Cole.