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The Sporkful
The Sporkful is an award-winning podcast and blog about eating, where we discuss, debate, and obsess over the most ridiculous food-related minutiae, always seeking new and better ways to eat. Hosted by Dan Pashman and Mark Garrison, former co-workers at NPR, The Sporkful encourages everyone to eat more, eat better, and "EAT MORE BETTER!"
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Monday, May 19, 2014
When Belgian Waffles Came to America
Back in 1964, Americans hadn’t set foot on the moon and Belgian waffles hadn’t set foot on our plates. Enter MariePaule Vermersch and her family, Belgian immigrants who saw an opportunity to share a piece of their culture and build a business at the same time. At the World's Fair of 1964-65, the Vermersches served Belgian waffles to eager eaters who were delighted by the taste and novelty of the hand-held waffle with the deep wells and crisp crust. "The line never ended...we had 24 machines that never stopped running," MariePaule says. At the end of the day, she explained that, "Sometimes we had fights, we had people fighting, 'one more, one more!'" But MariePaule’s father was unable to capitalize on the stand’s popularity, which remains a sore point for her family to this day. The
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Monday, May 5, 2014
Kelis: The Sporkful Interview
Music superstar Kelis sang in 2003 that her milkshake brings all the boys to the yard, but today she uses dairy products for more than just innuendos. In fact, the Harlem-born singer/songwriter holds a culinary degree from Le Cordon Bleu and is as influenced by her mother (a caterer) as her father (a musician). Kelis's new album, "Food," marries her two creative passions, bringing a retro-soul feel to songs like "Jerk Ribs," "Cobbler," "Biscuits and Gravy," and "Hooch." In cooperation with WNYC's Soundcheck, Dan sat down with Kelis to discuss her new album, the difference between making a meal and making a record, and why -- of all the tools in the kitchen -- she most identifies with the cast iron skillet. Listen to Kelis' in studio performance in its entirety on Soundcheck.
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Monday, April 21, 2014
SF182: Pizza Legends Patsy and Carol Grimaldi
In the wake of the passing of Carol Grimaldi, Dan replays this classic Sporkful interview with a pair of New York pizza legends. 81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's--the first pizzeria in American history. Dan and the Grimaldi's discuss slice folding technique, the art and science of using a coal oven, what she taught him about pizza, and several trends Patsy deems "ridiculous."
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Pizza Legends Patsy and Carol Grimaldi: The Sporkful Interview
In honor of the passing of Carol Grimaldi we're replaying this classic Sporkful episode, which covers slice folding technique, the art of using a coal oven, and what Mrs. Grimaldi taught her husband about pizza. 81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's--the first pizzeria in American history. Dan sits down with Patsy and his wife Carol to discuss slice folding technique, the art and science of using a coal oven, what she taught him about pizza, and the scourge of pineapple pizza, along with several other trends Patsy deems "ridiculous." Carol explains that Patsy knows where in the coal oven to place the pizza based on the color of the coals at any moment, a pretty amazing thing to consider. Dan also pitches the
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Monday, April 7, 2014
SF181: Matzoh
Dan talks to a Southern Baptist matzoh expert about the science of matzoh making, and to a rabbi about the rules that govern the process. Between the two they cover why matzoh has so many holes, how much charring is the right amount, and whether an open-faced matzoh sandwich is a sandwich. This episode is for all cracker lovers.
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The Science and Religion of Matzoh
Matzoh isn't just for Jews, and it isn't just for Passover. It's a delicious, plain cracker that's ideal for all people all year round! In a quest to better understand and appreciate matzoh, Dan travels to the Manischewitz factory in Newark, NJ, to interview a Southern Baptist matzoh expert named Randall Copeland and Rabbi Yaakov Horowitz, who is an expert on kosher law. Dan talks to Randall about the science of matzoh, including:   Manufacturing matzoh crunch (including how different cooking processes change crunch levels) The role that the little holes in matzoh play in determining a cracker's texture The reason why Tam Tams and matzoh crackers are hexagonal   Then Dan asks the rabbi some tough theological questions, including: - Some matzoh isn't kosher for Passover. If it isn't, shou
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Monday, March 24, 2014
SF180: Broccoli
Think broccoli is boring? Chef Tyler Kord makes a broccoli sub, broccoli tacos, and fried broccoli, and they're all amazing. He and Dan discuss the magic of broccoli, taco construction, and something called The Brocco-Leg. Watch the video of Tyler making his broccoli sub and get the recipe here.
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Broccoli Sub, Broccoli Tacos, and More with Chef Tyler Kord of No. 7
Think broccoli is boring? Chef Tyler Kord makes a broccoli sub, double-decker broccoli tacos, and fried broccoli, and they're all amazing. He says a ham and cheese sandwich isn't complete without broccoli. He even wrote a whole cookbook that's all about broccoli. Tyler discusses with Dan the magic of broccoli, whether you're really "overcooking" it if it still tastes delicious, and something called The Brocco-Leg. They also get into a ridiculous amount of detail on taco construction and bite consistency vs. bite variety in the aforementioned broccoli tacos. Tyler is the chef at No. 7 Restaurant and No. 7 Sub.
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Monday, March 10, 2014
SF179: Fish and Chips
Is it better to have one big piece of fish or several smaller ones? What's the ideal batter-to-fish ratio? And is even the fish better when eaten with your hands? Slate's June Thomas joins Dan to answer these questions, and to reminisce about the magical pan of lard that was so integral to her childhood in northern England. Follow The Sporkful on Twitter and like us on Facebook.
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Weird Al Yankovic: The Sporkful Interview
In this very special episode of The Sporkful, Dan sits down with the one and only "Weird Al" Yankovic, the man behind "Eat It," "Fat," "My Balogna," and so many other classic food-related parody songs. What would be his ideal ratio of cookie to white stuff in an Oreo? When he isn't rhyming with sharona, does he say "balogna" or "baloney?" And which does he prefer, the rye or the kaiser? Plus, Dan takes issue with Al's suggestion in "Eat It" that it doesn't matter whether chicken or pie is boiled or fried. Weird Al revelations from this episode: Before writing "My Balogna" to the tune of "My Sharona," he pronounced it "baloney." Since writing the song, he says it "balogna". Contrary to the lyrics of "I Love Rocky Road," Al only likes rocky road. Even though he wrote a song called "Lasagna,"
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Monday, February 24, 2014
SF178: Wait Wait Don't Tell Me's Peter Sagal: The Sporkful Interview
Peter Sagal of NPR's Wait Wait Don't Tell Me joins Dan to discuss growing up as a fat kid, his opinions on Chicago pizza, grilling the perfect burger, how Courtney Love turned him against melted cheese, and much more. Like The Sporkful on Facebook, follow us on Twitter, and watch videos at Sporkful.com.
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Tequila Revisited: A Redemption Story
Like so many people, Dan was scarred by tequila at a young age, and hasn't been able to drink it for years. But maybe, with some help, he can overcome his aversion and learn to appreciate good tequila. Lending a hand is Ilana Edelstein, author of The Patron Way: The Untold Inside Story of the World's Most Successful Tequila. Dan rates each tequila they taste by how strongly it evokes the hot car trunk in which that fateful bottle was stored so many years ago, and Ilana shares recipes for a couple of her favorite tequila cocktails. Ilana's Ilanarita Margarita: Mix a shot of Patron Silver, a shot of orange liqueur, and fill the rest of a tall glass with ice and Squirt (grapefruit soda). Ilana's Naughty Adult Freeze: Blend a small handful of coffee beans and mix in a blender with coffee ice
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Monday, February 10, 2014
Peter Sagal of NPR’s Wait Wait Don’t Tell Me: The Sporkful Interview
It's all fun, food, and wacky facts, when the one and only Peter Sagal of NPR's Wait Wait...Don't Tell Me! joins Dan for a wide-ranging conversation on many of the most pressing issues of the day. Peter talks about growing up as a fat kid, what he eats after a 20 mile run, his opinions on Chicago pizza, grilling the perfect burger, and spaghetti consumption techniques, among many other topics. He then channels Courtney Love for a profanity-laced tirade against melted cheese. (In fairness the profanity was Courtney Love's, not Peter's. He was just channeling. But he still agrees with her conclusion.) Also discussed: The fact that when Wait Wait producer Ian Chillag (also of NPR's How to do Everything) tried running while listening to different podcasts, his times looked like this: Wait Wait
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SF177: Restaurant Eating (w/Adam Platt)
Just in time for Valentine's Day, New York Magazine Restaurant Critic Adam Platt joins Dan to discuss the best time to eat out, where to sit, ordering strategy, the napkin collar tuck, and Adam's recent decision to shed his restaurant critic's "anonymity." Like The Sporkful on Facebook and follow us on Twitter.
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Monday, January 27, 2014
SF176: The Great Chicken Wing Hunt
Dan talks to Matt Reynolds, director and star of the new documentary comedy The Great Chicken Wing Hunt, about the search for perfection in love and wings. Watch the wings episode of Dan's new web series, You're Eating It Wrong, here.
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