Archive for May 2017

Traveling with a Swirly Pan Named Dorothy

May 26th, 2017 | By | Category: show tips, the show

The swirly pan named Dorothy go to Canada and then eventually back down the Atlantic seaboard and back home to North Carolina, ending her epic journey.



Peoplehood: Citrus Explosion Pound Cake

May 26th, 2017 | By | Category: baking and desserts, blog, cook something

Pastry Chef, Jenni Field, created this pound cake recipe to use in the Nordic Ware Heritage Bundt Pan with the swirling design.



Peoplehood of the Traveling Swirly Pan (podcast)

May 26th, 2017 | By | Category: Featured Articles, podcast, the show

Professional Pastry Chef Jenni Field is creating community one cake at a time through the Peoplehood of the Traveling Swirly Pan Project.



The First Peep of the Peoplehood: Jenni Field

May 26th, 2017 | By | Category: guest bio, the show

Jenni Field graduated from college with a double major in psychology and drams. Obviously she had no idea what she wanted to do when she grew up. She did love to collect cookbooks and watch PBS cooking shows.



Robert Nathan Allen Shepherds Little Herds

May 19th, 2017 | By | Category: guest bio, the show

Robert Nathan Allen, or RNA as he’s known to friends, is founder of Little Herds, a non-profit charity dedicated to educating people about eating insects.



Recipe: Orthopteran (Cricket) Orzo

May 19th, 2017 | By | Category: blog, cook something, meat and poultry

Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size.



The Future of Food: Edible Insects

May 19th, 2017 | By | Category: show tips, the show

The average American unintentionally eats over 400 insects a year, but we SHOULD be doing better than that. Eating more insects might just save the world!



Crunching on Cricket Cuisine (podcast)

May 19th, 2017 | By | Category: Featured Articles, podcast, the show

Experts predict the world’s population will increase to nine billion people by 2050. That’s two billion more hungry humans tucking in at the global table. And an Eco-friendly protein that can help answer the question “what’s for dinner” in the year’s ahead is edible insects.



Recipes for A Sweet and Savory Brunch

May 12th, 2017 | By | Category: blog, the show

Kristina Nichols-Wolter developed a simple, delicious brunch menu to celebrate Mother’s Day or any day you want to make feel special.



Mothers and Daughters: Making Brunch (podcast)

May 12th, 2017 | By | Category: Featured Articles, podcast, the show

Preparing brunch is a family affair in the Nichols-Wolter household: Kristina Nichols-Wolter, her mother Marlene Nichols, and Kristina’s daughter Johnee.

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