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S U B S C R I B E
Food Scout
Gourmand Amy Eber is on the Swiss food trail—every Thursday at 5:40 pm (Repeats Fridays at 1:40 pm)
Food Scout: Eating as the Romans ate in Avenches
Thursday, 5 July, 2012After visiting the Roman ruins sites and museum in Avenches, in the canton of Vaud, food scout Amy Eber explains how Caesar’s conquest of that area and the establishment of extensive trade routes changed the way people ate:
Thursday, 5 July, 2012After visiting the Roman ruins sites and museum in Avenches, in the canton of Vaud, food scout Amy Eber explains how Caesar’s conquest of that area and the establishment of extensive trade routes changed the way people ate:
Food Scout: Making your own yogurt
Thursday, 28 June, 2012Food scout Amy Eber explains what yogurt is and walks listeners through her easy and relatively equipment-free way to make homemade yogurt:
Thursday, 28 June, 2012Food scout Amy Eber explains what yogurt is and walks listeners through her easy and relatively equipment-free way to make homemade yogurt:
Food Scout: Picking your own wild strawberries
Thursday, 21 June, 2012Food scout Amy Eber talks about fragrant, minuscule, flavor-packed wild strawberries. Also known as Fragaria vesca, these little, fragile treats can be found throughout Switzerland in forests, fields, gardens, embankments and along road sides:
Thursday, 21 June, 2012Food scout Amy Eber talks about fragrant, minuscule, flavor-packed wild strawberries. Also known as Fragaria vesca, these little, fragile treats can be found throughout Switzerland in forests, fields, gardens, embankments and along road sides:
Food Scout: The rebirth of Langenthal's military sausage
Thursday, 14 June, 2012In 1822, military leaders came together for the first time to seek resolution of the existing regional conflicts. This important event, held in Langenthal, in the canton of Bern, served as a precursor to the eventual formation of the Swiss Confederation in 1848. Over a century and a half later, in 2009, in commemoration of this event, a local butcher, Ernst Stettler, came up with the recipe he believes most likely replicates the 1822 version of this tasty sausage. Food scout Amy Eber tells the story of this popular Militaerwurst:
Thursday, 14 June, 2012In 1822, military leaders came together for the first time to seek resolution of the existing regional conflicts. This important event, held in Langenthal, in the canton of Bern, served as a precursor to the eventual formation of the Swiss Confederation in 1848. Over a century and a half later, in 2009, in commemoration of this event, a local butcher, Ernst Stettler, came up with the recipe he believes most likely replicates the 1822 version of this tasty sausage. Food scout Amy Eber tells the story of this popular Militaerwurst:
Food Scout: What to do with all those radishes
Thursday, 7 June, 2012Farmers markets and grocery stores are bursting with color this time of year. The red globe radish is quite plentiful, high in nutrients and low in calories. They can be eaten raw or cooked. Food scout Amy Eber shares her serving suggestions:
Thursday, 7 June, 2012Farmers markets and grocery stores are bursting with color this time of year. The red globe radish is quite plentiful, high in nutrients and low in calories. They can be eaten raw or cooked. Food scout Amy Eber shares her serving suggestions:
Food Scout: Ticino's Luganighetta sausage
Thursday, 31 May, 2012Amy Eber visits the Manzocchi family butcher shop in Melano, Ticino to learn more about the famous coiled pork sausage called Luganighetta. Now readily available in that region, it was once considered a luxury item due to its short shelf life:
Thursday, 31 May, 2012Amy Eber visits the Manzocchi family butcher shop in Melano, Ticino to learn more about the famous coiled pork sausage called Luganighetta. Now readily available in that region, it was once considered a luxury item due to its short shelf life:
Food Scout: Saving the Zincarlin cheese
Thursday, 24 May, 2012Food scout Amy Eber visits the Valley of Muggio in Ticino, south of the 1,700 meter high peak of Mount Generosa, to learn more about a very unique, old cheese originally found on both sides of the Swiss and Italian border. This area is the epicenter of the production of a raw milk, kneaded, wine-washed cheese called Zincarlin da la Val da Mücc, which would have disappeared had it not been for the hard work of the local cheesemakers:
Thursday, 24 May, 2012Food scout Amy Eber visits the Valley of Muggio in Ticino, south of the 1,700 meter high peak of Mount Generosa, to learn more about a very unique, old cheese originally found on both sides of the Swiss and Italian border. This area is the epicenter of the production of a raw milk, kneaded, wine-washed cheese called Zincarlin da la Val da Mücc, which would have disappeared had it not been for the hard work of the local cheesemakers:
Food Scout: Learning how to make microbrew in Rapperswil
Thursday, 17 May, 2012Food scout Amy Eber attends a full day beer brewing workshop at micro brewery Rappi Bier Factory in Rapperswil. Classes are given by owner and beer maker Stephen Hart in English or German depending upon the date. The day begins with beer tastings so attendees can determine a flavor profile for their beer, after which they are taken through the step-by-step process to make their own personal brew:
Thursday, 17 May, 2012Food scout Amy Eber attends a full day beer brewing workshop at micro brewery Rappi Bier Factory in Rapperswil. Classes are given by owner and beer maker Stephen Hart in English or German depending upon the date. The day begins with beer tastings so attendees can determine a flavor profile for their beer, after which they are taken through the step-by-step process to make their own personal brew:
Food Scout: Carac, a uniquely Swiss treat
Thursday, 10 May, 2012Carac, a uniquely Swiss pastry, was once considered a luxury food item in the French-speaking part of Switzerland. Food scout Amy Eber bites into this bright green, chocolate-filled miniature tart that is much loved by kids and adults alike all over the French and German-speaking areas:
Thursday, 10 May, 2012Carac, a uniquely Swiss pastry, was once considered a luxury food item in the French-speaking part of Switzerland. Food scout Amy Eber bites into this bright green, chocolate-filled miniature tart that is much loved by kids and adults alike all over the French and German-speaking areas:
Food Scout: Specialties of the Bernese Oberland
Thursday, 3 May, 2012A huge expo and fair—including carnival rides, 900 exhibitors, 600 animals, gardens, music, shopping, and of course, food—is now underway through Sunday, May 6 at BERNEXPO. Food scout Amy Eber discusses the culinary delights of the Bernese Oberland in the “Genuss & Tradition” section, found in Halle 4.1, as she visits every food booth sponsored by Das Beste Der Region, an organization that helps promote farmers and producers in that region:
Thursday, 3 May, 2012A huge expo and fair—including carnival rides, 900 exhibitors, 600 animals, gardens, music, shopping, and of course, food—is now underway through Sunday, May 6 at BERNEXPO. Food scout Amy Eber discusses the culinary delights of the Bernese Oberland in the “Genuss & Tradition” section, found in Halle 4.1, as she visits every food booth sponsored by Das Beste Der Region, an organization that helps promote farmers and producers in that region:
Food Scout: Election day Chrempfli (aka hazelnut turnovers)
Thursday, 26 April, 2012The canton of Appenzell Inner Rhodes is perhaps best know for its Landsgemeinde, when its 3,000-odd citizens gather in the town square for the cantonal assembly and vote by show of hand (or sword). Lesser known is the related treat, the Chrempfli or hazelnut turnover. Amy Eber visits fourth and fifth generation bakers Alfred and Markus Sutter in the kitchen of Boehli Bakery to learn about the traditional sweet pastry strongly associated with election day.
Thursday, 26 April, 2012The canton of Appenzell Inner Rhodes is perhaps best know for its Landsgemeinde, when its 3,000-odd citizens gather in the town square for the cantonal assembly and vote by show of hand (or sword). Lesser known is the related treat, the Chrempfli or hazelnut turnover. Amy Eber visits fourth and fifth generation bakers Alfred and Markus Sutter in the kitchen of Boehli Bakery to learn about the traditional sweet pastry strongly associated with election day.
Food Scout: Water fresh from Graubünden mineral springs
Thursday, 19 April, 2012Legend has it that Graubünden’s much sought-after mineral springs were buried in the late 1500s in a massive rockslide. But now those waters are being bottled. Amy Eber hikes to the source and meets with Urs Schmid, CEO of Allegra Passugger Mineralquellen, to learn how the mineral water company returned to local Graubünden ownership—and she weighs in on why you might still want to drink bottled mineral water when Switzerland’s tap water is among if not the cleanest in the world:
Thursday, 19 April, 2012Legend has it that Graubünden’s much sought-after mineral springs were buried in the late 1500s in a massive rockslide. But now those waters are being bottled. Amy Eber hikes to the source and meets with Urs Schmid, CEO of Allegra Passugger Mineralquellen, to learn how the mineral water company returned to local Graubünden ownership—and she weighs in on why you might still want to drink bottled mineral water when Switzerland’s tap water is among if not the cleanest in the world:
Food Scout: Homemade dandelion honey
Thursday, 12 April, 2012Amy Eber learns how to make homemade honey from dandelions gathered in the wild from a farmer high in the Emmentaler Alps:
Thursday, 12 April, 2012Amy Eber learns how to make homemade honey from dandelions gathered in the wild from a farmer high in the Emmentaler Alps:
Food Scout: An Easter almond raspberry tart
Thursday, 5 April, 2012Food scout Amy Eber shares a recipe for an almond raspberry tart she developed for Easter this year with ingredients that are readily available across the country:
Thursday, 5 April, 2012Food scout Amy Eber shares a recipe for an almond raspberry tart she developed for Easter this year with ingredients that are readily available across the country:
Food Scout: Salon du Chocolat comes to Zurich
Thursday, 29 March, 2012At long last, Salon du Chocolat, the world’s largest event dedicated to chocolate, will arrive in Switzerland. It began in Paris 18 years ago and has been held in many cities throughout the world. Amy Eber talks about what to expect (in addition to loads of free samples) at the Salon du Chocolat beginning on Friday and running through Sunday in Zurich:
Thursday, 29 March, 2012At long last, Salon du Chocolat, the world’s largest event dedicated to chocolate, will arrive in Switzerland. It began in Paris 18 years ago and has been held in many cities throughout the world. Amy Eber talks about what to expect (in addition to loads of free samples) at the Salon du Chocolat beginning on Friday and running through Sunday in Zurich:
