The Food Guys

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, Jon and Greg illuminate the wonderful world of food each Sunday, in this 10 minute program produced by Montana Public Radio.

Greg Patent won the Pillsbury bakeoff when he was 19 years old. His cookbook, "Baking in America," won the 2003 James Beard Award for best baking book of the year. Jon Jackson is a mystery writer and jazz music expert with a passion for great food. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

Six-Pound Chickens, Dull Flavor, and 'Woody Breast'

Apr 12, 2016
P.D.

"Food Guys" Jon Jackson and Greg Patent recapitulate Kelsey Gee's March 2016 article from The Wall Street Journal: "Bigger Chickens Bring A Tough New Problem: 'Woody Breast.'"

Jon Jackson, who investigated Iowa chicken processing plants in the 1970s, recalls his amazement at the time when he learned that a chicken could grow to market size (3.5 pounds) in 90 days. "Now I'm reading that today's farmers can raise a 3.5 pound chicken in 35 days, using 8 pounds of feed."

Twinkies Never Hurt Them: Great Men Of Junk Food

Apr 4, 2016
Flickr user, Wackiestuff. (CC-BY-2.0)

What do Frederick and Louis Rueckheim, Frank W. Epperson, Walter E. Diemer, and James A. Dewar have in common? Each was a junk food genius. To these men we owe the invention of Cracker Jacks, Tootsie Rolls, Popsicles, Dubble Bubble gum, and Twinkies, respectively. "Food Guys" Jon Jackson and Greg Patent survey their favorite childhood treats via Manny Fernandez's 2010 New York Times article titled, "Let Us Now Praise the Great Men of Junk Food."

Flickr user, Brian Malmstrom (CC-BY-2.0)

According to Mark Twain, “A cauliflower is nothing but a cabbage with a college education”. 

"We know everything already about cauliflower and Brussels sprouts; we just steam them and maybe put some butter on them and we're done, right?" asks Jon Jackson of Greg Patent. Greg gamely takes the bait: "I used to only put cauliflower into soups, or cook Brussels sprouts with chestnuts at Thanksgiving. But I've discovered how well they both profit from browning."

Flickr user, xxxology. (CC-BY-2.0)

The Food Guys dish up numbers on the smoke points of different cooking fats, guided by a 2010 article by Shilo Urban, "How To Cook With Oils: The Manifesto."

When should you worry about the smoke point of your favorite cooking oil? Mostly when you're frying, says Greg Patent. Once oil is hot enough to start smoking, its flavor and nutritional value break down, and carcinogens begin to form.

Chili: A Class Of Food All By Itself

Feb 5, 2016
Flickr user, JeffreyW (CC BY 2.0)

"Every chili turns out different," observes Jon Jackson, Food Guy and fan of both the hot pepper and the famous dish. Chili, that versatile outlet for creativity and leftovers, can go in a million directions - as long as it contains chilis, cumin, and an aromatic base.

Is The Food Industry Making People Fat?

Jan 29, 2016
Flickr user, Tiffany Terry (CC BY 2.0)

Jon Jackson and Greg Patent get through six of the ten items on blogger and historian Juan Cole's list, "Top Ten Ways Corporate Food is Making Us Fat and Threatening Our Food Supplies."

Remedy The Winter Grays And Blues With Winter Greens

Jan 22, 2016
Flickr user, Ruth Hartnup (CC-BY-2.0)

Kale, chard, collards, cabbage and Brussels sprouts, available in grocery stores in Montana all winter, can help bridge the season's yawning Vegetable Gap.

'The Food Guys' Talk Stews, Beer And Wine

Jan 17, 2016
Flickr user, Clemens v. Vogelsang. (CC-BY-2.0)

Recently, The Food Guys have discussed braising, stocks, and soups. This time, Jon Jackson and Greg Patent cover the waterfront of stews, the chunkier, more substantial versions of soups. Like soup, a stew recipe can be an open-ended exercise in creativity and imagination.

Who's Who In Winter Soups

Jan 10, 2016
Flickr user, JeffreyW (CC BY 2.0)

"When you hear the word "soup," you probably think of a nice hot tomato soup," says Food Guy, Jon Jackson. Or chicken soup, cream of mushroom, or beef barley; The Food Guys have no trouble name-dropping their favorite winter soups.

Stocks: Liquid Gold In Your Kitchen

Jan 3, 2016
Flickr user, Blue Lotus (CC BY 2.0)

"One of the staples of cooking is the stock," says Food Guy, Jon Jackson.  "You can buy high-quality organic, low-sodium or unsalted stocks and broths, but if you've got leftover bones or discarded vegetables, it's easy to combine them into a stock."

Pages