PseudoPod 729: What We Talk About When We Talk About Cooking Country & The Halloween Parade
Show Notes
Please head over to the Escape Artists Patreon for information about the parade clues.
Audio notes:
Theme music for show: https://freemusicarchive.org/music/Doctor_Turtle/none_given_2414
Commercial track: https://freemusicarchive.org/music/Loyalty_Freak_Music/WITCHY_BATTY_SPOOKY_HALLOWEEN_IN_SEPTEMBER_/Monster_Parade
What We Talk About When We Talk About Cooking Country
by Jamie Grimes, Kitty Sarkozy, and Jessica Ann York
Transcript of What’s on the Table, Episode 92:
What We Talk About When We Talk About Cooking Country
BERTRAND COBB, host:
This is What’s on the Table. I’m Bertrand Cobb. If you’re like me, the past few months have challenged your culinary capabilities. Anyone who’s listened to this show is aware that I’ve dabbled in the sweet science of baking. I have produced a number of edible breadbox basics. This includes current instagram favorites sourdough and banana bread. However, I’m no maître pâtissier.
But our guest today, Pricilla van Pelt, is a master baker. She recently published her first book at the tender age of seventy-five, collecting recipes and personal stories from her award-winning blog. It’s called What I’m Talking About When I Talk About Cooking Country. Her book has generated a lot of buzz on pinterest and instagram, as well as the discussion boards of reddit since publication.
I’m still working from my home studio and connected with Ms. van Pelt via Zoom from her grandson’s home in Buford, Georgia.
Pricilla van Pelt, can you tell us What’s on the Table?
PRICILLA VAN PELT:
Well, Mister Cobb, there’s a pretty little centerpiece my great-grandbabies put together, wildflowers mostly, and this computer. We don’t need much more than that.
