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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: Rumtopf
Thursday, 9 September, 2010Rumtopf is a traditional Swiss-German (and German) way of preserving fruit in preparation for Christmas celebrations. It is made with fresh fruits which are gradually added throughout the summer and fall as they come into season, then placed in a special Rumtopf earthenware pot with sugar and rum or brandy. Susan Flory is joined by food scout Amy Eber as she describes how to start preparing this boozy fruit salad now in preparation for the Christmas holiday.
Thursday, 9 September, 2010Rumtopf is a traditional Swiss-German (and German) way of preserving fruit in preparation for Christmas celebrations. It is made with fresh fruits which are gradually added throughout the summer and fall as they come into season, then placed in a special Rumtopf earthenware pot with sugar and rum or brandy. Susan Flory is joined by food scout Amy Eber as she describes how to start preparing this boozy fruit salad now in preparation for the Christmas holiday.
Food Scout: Greibi cake
Thursday, 2 September, 2010Amy Eber visits the charming wood carving town of Brienz to hunt down a man who still bakes the traditional cake made by poor pig farmers.
Thursday, 2 September, 2010Amy Eber visits the charming wood carving town of Brienz to hunt down a man who still bakes the traditional cake made by poor pig farmers.
Stir It Up: Anniversaries, ours and theirs
Tuesday, 30 June, 2009In what may be Anne Glusker’s swan song, we look back at highlights from the past year to fête the programme’s one-year anniversary—and the multiculturalism of American food, as well as the state of American agribusiness, as our friends in the the States get ready to celebrate that country’s birthday.
Tuesday, 30 June, 2009In what may be Anne Glusker’s swan song, we look back at highlights from the past year to fête the programme’s one-year anniversary—and the multiculturalism of American food, as well as the state of American agribusiness, as our friends in the the States get ready to celebrate that country’s birthday.
Stir It Up: The 'unlikely canner'
Tuesday, 23 June, 2009Anne Glusker considers the merits of home-canning and preserving, talking to food writer Eugenia Bone. A New Yorker by birth, Eugenia who, after a youth spent embracing the punk era, continues to defy the stereotype of a home-preserver.
Tuesday, 23 June, 2009Anne Glusker considers the merits of home-canning and preserving, talking to food writer Eugenia Bone. A New Yorker by birth, Eugenia who, after a youth spent embracing the punk era, continues to defy the stereotype of a home-preserver.
Stir It Up: Raw, unadulterated milk
Tuesday, 16 June, 2009Anne Glusker investigates a vending machine that gives you not packets of chips, not fizzy drinks, but pure, unpasteurized lait cru, or raw cow’s milk.
Tuesday, 16 June, 2009Anne Glusker investigates a vending machine that gives you not packets of chips, not fizzy drinks, but pure, unpasteurized lait cru, or raw cow’s milk.
Stir It Up: Cherries and pintes
Tuesday, 9 June, 2009This week’s focus is on les pintes vaudoises, the traditional Swiss answer to the neighborhood pub. And attention all cherry-hounds: the delicious scarlet fruit is just beginning its season.
Tuesday, 9 June, 2009This week’s focus is on les pintes vaudoises, the traditional Swiss answer to the neighborhood pub. And attention all cherry-hounds: the delicious scarlet fruit is just beginning its season.
Stir It Up: Spring fling
Tuesday, 2 June, 2009Now’s the time for asparagus, both white and green. And an amateur beekeeper reveals the secrets of the hive.
Tuesday, 2 June, 2009Now’s the time for asparagus, both white and green. And an amateur beekeeper reveals the secrets of the hive.
Stir It Up: The glories of Swiss chard
Tuesday, 26 May, 2009Anne Glusker’s talks to Swiss food writer Gail Mangold-Vine in an attempt to find out what makes Swiss chard so Swiss.
Tuesday, 26 May, 2009Anne Glusker’s talks to Swiss food writer Gail Mangold-Vine in an attempt to find out what makes Swiss chard so Swiss.
Stir It Up: The green kitchen
Tuesday, 19 May, 2009Going eco can often mean going thrifty, just the right combination for our times. And Anne introduces Trifecta Cooking, in which she tries for the culinary triple crown: cheap, fast, and healthy!
Tuesday, 19 May, 2009Going eco can often mean going thrifty, just the right combination for our times. And Anne introduces Trifecta Cooking, in which she tries for the culinary triple crown: cheap, fast, and healthy!
Putting eco-friendly food on the table
Friday, 15 May, 2009What does eating and cooking in an environmentally friendly way mean here and now, at this moment, in 2009? At first blush, most people would say it means eating organic food—and there’s certainly nothing wrong with that!—but there’s so much more to it these days:
Friday, 15 May, 2009What does eating and cooking in an environmentally friendly way mean here and now, at this moment, in 2009? At first blush, most people would say it means eating organic food—and there’s certainly nothing wrong with that!—but there’s so much more to it these days:
Stir It Up: 'Tis the season for rhubarb
Tuesday, 12 May, 2009Long and tall and red and green, Anne Glusker explains how rhubarb is the vegetable of the moment. Plus a look at blogging Japanese food in Switzerland.
Tuesday, 12 May, 2009Long and tall and red and green, Anne Glusker explains how rhubarb is the vegetable of the moment. Plus a look at blogging Japanese food in Switzerland.
Stir It Up: Healthy pigs, happy pigs
Tuesday, 5 May, 2009On a farm called Pura Vita in the canton of Ticino - far away from the Mexican industrial farms that have become a flashpoint in the swine flu scare - a race of pigs known as porc laineux (wooly pigs) are being raised in free-roaming, chesnut-munching bliss. Anne Glusker reports on porcine paradise. Plus, some Mother,s Day reading and munching.
Tuesday, 5 May, 2009On a farm called Pura Vita in the canton of Ticino - far away from the Mexican industrial farms that have become a flashpoint in the swine flu scare - a race of pigs known as porc laineux (wooly pigs) are being raised in free-roaming, chesnut-munching bliss. Anne Glusker reports on porcine paradise. Plus, some Mother,s Day reading and munching.
Stir It Up: Lettuce power!
Tuesday, 28 April, 2009The early lettuces are starting to come in, and although salads are great, Stir It Up has a daring suggestion: lettuce soup. Velvety green, it’s just the thing to welcome spring.
Tuesday, 28 April, 2009The early lettuces are starting to come in, and although salads are great, Stir It Up has a daring suggestion: lettuce soup. Velvety green, it’s just the thing to welcome spring.
Stir It Up: Wine season is here
Tuesday, 21 April, 2009The Arvinis Wine Fair in Morges is a great place to sample the season’s new wines. Plus: Anne Glusker reports back from her swing through the Veneto.
Tuesday, 21 April, 2009The Arvinis Wine Fair in Morges is a great place to sample the season’s new wines. Plus: Anne Glusker reports back from her swing through the Veneto.
Stir It Up: Los tamales
Tuesday, 14 April, 2009Anne Glusker is joined by Julia Fortier in a talk about tamales, one of the mainstays of traditional Mexican cookery. Plus: where to get masa harina and other hard-to-find Mexican ingredients in Switzerland.
Tuesday, 14 April, 2009Anne Glusker is joined by Julia Fortier in a talk about tamales, one of the mainstays of traditional Mexican cookery. Plus: where to get masa harina and other hard-to-find Mexican ingredients in Switzerland.
