It's the time of year when people are flocking to their farmer's market seeking out fresh fruits and vegetables for the summer picnic basket. But what about meat for the sandwich? One Rhode Island chef collects all of his ingredients at the farmer's market, including the meat, to make the perfect pork loin sandwich.
Providence chef Matt Jennings' sandwich gets its start down a gravel road, around an old, red barn where a couple of light pink pigs roll in the mud to keep themselves cool in the midday heat.
After a varied career as a computer repairman and yacht captain, Hugh Howey turned his hand to writing. He'd self-published several novels and stories when the sci-fi dystopia WOOL, originally just a novella, found sudden runaway success in 2011. Howey found himself writing sequel after sequel to keep up with reader demand — the latest volume, Dust, was released in August.
Originally published on Sat August 31, 2013 1:25 pm
Without meaning to, I seem to have sparked a "small #chickensh*tstorm," as food writer Michael Ruhlman put it, with my recent post about why you shouldn't wash your raw poultry. The strong, even vituperative responses to the post surprised me. I didn't anticipate that Americans would be quite so passionate about poultry hygiene.
This week we're recording at Tanglewood — the outdoor music venue in the Berkshires of Western Massachusetts — and we thought it would be a good time to talk with classical pianist Emanuel Ax, who has won seven Grammy awards and recorded with the world's greatest orchestras.
We've invited Ax to play a game called "You make men irresistible to women!" Three questions about Axe body spray.