Ramin Ganeshram, Saffron, A Global History Journalist and chef Ramin Ganeshram is the author of a number of cookbooks and The General’s Cook: A Novel. Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron…
Hartglass & DeMattei, Cèpes and Crêpes and Celebrating Veganuary Caryn Hartglass and Gary DeMattei are in the studio at Responsible Eating And Living Headquarters to talk to you about cèpes and crêpes and the importance of terroir when it comes to the flavor in food, on land and in the sea. They’ll also be giving…
Nava Atlas, Plant-Powered Protein Nava Atlas is a vegan cooking expert and the author of many bestselling cookbooks, including 5-Ingredient Vegan, Vegan on a Budget, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates visual books on women’s issues and runs two websites, TheVeganAtlas.com and LiteraryLadiesGuide.com. She lives in the Hudson Valley region of…
Wendy A. Woloson, Crap, A History of Cheap Stuff in America Wendy A. Woloson is associate professor of history at Rutgers University-Camden and the author, most recently, of In Hock: Pawning in America from Independence through the Great Depression, also published by the University of Chicago Press, and coeditor of the collection, Capitalism by Gaslight:…
