Eat Feed

Russell Cronkhite and his cookbook A Return to Family Picnics, menus for autumn picnic, tailgate party, or outdoor meal of cordon bleu subs; Robin Campbell and Mary Ellen Hern-history American picnics; Tim Elliot picnic wine

Making the most of today's bounty by storing it for the future. Sue Shephard's Pickled, Potted, and Canned; June Taylor and her amazing historically-inspired line of preserves; and Tim Elliott from Winecast on wine as the preserved grape.

The tastes, trends, food, and fads that have revolutionized the way we eat: exploration, the printing press, ice, measuring cups, organic awareness, ancient grains, cooking at home, small farms, and even more big ideas. Sherri Brooks Vinton's The Real Food Revival; the country's first Curator of American Culinary History, Jan Longone; and Mark Prince from the Coffee Geek Podcast.

A late-summer harvest of Iowa corn, historic tomatoes, and fruit-filled drinks; Jeremy Jackson's The Cornbread Book, Andy Smith's The Tomato in America, and Sandy Oliver on the colonial beverage called shrub

Discussions of the cookbook Dining at Monticello: In Good Taste and Abundance; Jefferson's vanilla ice cream recipe; tomatoes, winter wheat, and pastured beef; the culinary and cooking innovations of the third US president.

Poi, pineapple, and poke. Fresh fish, exotic fruits, and traditions and trends in the Pacific Rim culinary world. Hawaii Regional Cuisine and island farmers markets. Interviews with food writer, Joan Namkoong, and chef, Peter Merriman.

Eat Feed 19: Ice Cream Through the Ages

The Art of Breakfast

Naples in New York

Food and Philosophy on the Left Coast

The French Flavors of Cinco de Mayo

Mediterranean Seder

Tastes of Vermont

Gastronomic Georgian England

Eating and Drinking to Save the World