We take America's Test Kitchen's inquisitive and relentless approach to telling unexpected, funny, and thought-provoking narratives about food and drink. This is not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof plunges into history, culture, science, and the psyche to uncover the hidden backstories that feed your food-obsessed brain. A production of America's Test Kitchen.
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Sun, Wind and Pine Bark
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Manage episode 154011036 series 1110340
Content provided by NFLR. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by NFLR or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challenging environment. Sami foods instructor Laila Spik Skaltje talks about the breads of her childhood, which her mother would bake with a diversity of dehydrated forest plants ground into flour. Some of the most interesting of these flours were made from the outer and inner barks of the pine trees that blanket the mountains in Sápmi. In this episode Laila tells us her mother's bread story, and we take a forest walk to learn about the harvesting of pine bark for flours.
…
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9 episodes
M4A•Episode home
Manage episode 154011036 series 1110340
Content provided by NFLR. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by NFLR or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challenging environment. Sami foods instructor Laila Spik Skaltje talks about the breads of her childhood, which her mother would bake with a diversity of dehydrated forest plants ground into flour. Some of the most interesting of these flours were made from the outer and inner barks of the pine trees that blanket the mountains in Sápmi. In this episode Laila tells us her mother's bread story, and we take a forest walk to learn about the harvesting of pine bark for flours.
…
continue reading
9 episodes
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