Eat 'Em Till You Beat 'Em: Florida’s Lionfish Problem
Poisonous, spiky, bug-eyed and edible: Lionfish are a prolific invasive species off the coast of Florida . Their voracious appetites are destroying native reef fish populations , leaving decimated reefs in their wake . Chefs and concerned eaters are attempting to eat their way through this problem. You can find items like lionfish sushi, poached and broiled lionfish, and lionfish dumplings on menus throughout South Florida. Reporter Wilson Sayre takes us to the Florida Keys to catch a few lionfish and see how much of a bite diners are taking out of the problem.
Grape Expectations for Virginia Wine
Virginia is often heralded a s the birthplace of American wine. But from colonial times through efforts made by Thomas Jefferson, those efforts were seen as a failure . The archetypical image of wine country—arid, rocky places—is not what one thinks of when conjuring images of wet, humid, Virginia summers. But a few pioneering grape growers and winemakers have made huge strides over the past few decades, giving wine enthusiasts a taste for Virginia ter r oir. Reporter Wilson Sayre explores this history and evolution of wine from the Old Dominion.
Sorghum: Planting Possibilities
For many people in the American South, sorghum is a condiment to be spread, like maple syrup, on top of warm, pillowy biscuits, pancakes, and cornbread. But for most of the world, particularly in West Africa, sorghum is a grain used much like rice or quinoa. There is a growing group of chefs, millers, plant breeders, and farmers that is trying to reconnect with the West African roots of sorghum and create gastronomic and growing opportunities in this region. Reporter Wilson Sayre explains how sorghum might again become a grain of the American South.
The Rise and Fall and Rise of Pitmaster Ed Mitchell
Ed Mitchell ’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs. But almost since the start, Ed Mitchell’s barbeque journey has not been a st raight line—business relationships, racism, and smoke have all shaped his rollercoaster ride.
Greetings from Ham & Bacon High School
How much is too much for bacon? $10 a pound? $20? What about $500 a pound? In New Martinsville, West Virginia someone actually paid $500 a pound at auction for bacon raised and butchered under pretty special circumstances . The bacon, along with ham and eggs, sold at this auc tion are raised and butchered by high schoolers as part of their school curriculum. Reporter Corey Knollinger tell us the story of what it takes to compete in the We tzel County Ham, Bacon, and Egg show.