Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
We're working to fix a technical issue causing problems with our broadcasts. We'll have it resolved as soon as possible. We apologize for the inconvenience.

Adding More Vegetables

University of Hartford

January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.

Become a sustaining member for as low as $5/month
Make an annual or one-time donation to support MTPR
Pay an existing pledge or update your payment information
Related Content
  • September 29th, 2013: Jon and Greg discuss a New York Times piece by Mark Bittman on the practice of giving prophylactic doses of antibiotics to…
  • September 22nd, 2013: Jon and Greg open with a quote from Julia Child - "It is hard to imagine a civilization without onions" - then go on to recommend…
  • October 6th, 2013: “Good apple pies are a considerable part of our domestic happiness” ~Jane AustenJon and Greg's annual homage to apples includes a…
  • October 13th, 2013: This week, Jon and Greg discuss: eating habits; holidays; familial mealtime and cooking patterns; foods pushed on kids; turkey as an…
  • Greg and Jon advise how to pick a ripe pineapple, why to stick to the fresh kind, and how you'll benefit from eating it.Pineapple originated in an area…
  • October 27th, 2013: Jon and Greg discuss a recent New York Times opinion piece by Jo Robinson called "Breeding the Nutrition Out of Our Food," which…
  • November 3rd, 2013: Greg and Jon reveals the foods that they detested, then came to enjoy: pizza, rhubarb, and organ meats.
  • November 10th, 2013: Jon and Greg distinguish the traditional Italian focaccia, which is not unlike pizza crust, from the fluffy stuff Americans call…
  • Food Guy Greg Patent, a.k.a. The Baking Wizard, points out the sticky spots involved in baking this classic French apple Tart Tatin: Tarte Tatin (adapted…
  • Food Guy Greg Patent describes how to roast a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste: To butterfly a chicken, you'll…
  • December 1st, 2013: Greg and Jon discuss a November 2011 article in Food Safety News by Andrew Schneider, titled "Tests Show Most Store Honey Isn't Honey;…
  • December 8th, 2013: Jon and Greg lament a lack of accuracy on food labels, tying the problem to imprecise measuring. Greg recommends looking for…
  • December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of Mai Pham's recipe for the Vietnamese soup, pho. Along with beef broth and…
  • December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with…
  • December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 Smithsonian article by Corby Cummer, titled: "Can Technology Save Breakfast:…
  • 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…