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Good Food

Italian sweets, chocolate, vanilla, jujubes

Good Food

KCRW

Society & Culture

4.51K Ratings

🗓️ 18 October 2024

⏱️ 57 minutes

🧾️ Download transcript

Summary

Pastry chef Victoria Granof relishes the diverse, and often misunderstood, sweets of Sicily. Essayist and poet Aimee Nezhukumatathil explains the laborious process of cultivating vanilla and the fragile state of its existence. Rowan Jacobsen travels deep into the Bolivian Amazon to uncover the chocolate's origins. Molecular biologist Raven Hanna shows us how to produce tree-to-bar chocolate. At the farmer's market, Klementine Song reminisces about the jujubes her parents grew while farmer Terry Kashima shares the fruit's health benefits.

Transcript

Click on a timestamp to play from that location

0:00.0

Support comes from toast, a refreshing alcohol-free beverage to pair with food and meaningful moments

0:04.8

where you'd normally find alcohol. With a high quality blend of natural ingredients and a sophisticated experience,

0:10.0

toast is delightfully flavorful but not too sweet.

0:12.8

Toast, T-O-S-T is available at Area Sprouts Farmers Market locations.

0:17.4

From KCRW, I'm Evan Klimin and you're listening to good food.

0:22.3

When Victoria Granoff and I worked together four decades ago,

0:26.0

we were both opinionated young women with dreams.

0:29.0

I was a brand new restaurateur, and she was a talented pastry chef. My life unfolded as it has and

0:35.9

Victoria developed into an even more talented food creative, the first two words in

0:41.7

the about section of her website.

0:43.5

Hers is a big life filled with exuberant color, courage,

0:48.0

and a creative impulse that's helped launched books, products, and people in her guise as a food stylist, art director, and director.

0:56.9

Her style is ever changing, yet filled with a certain type of energy that's immediately

1:01.8

recognizable.

1:03.5

When I think of Victoria, I think of Italy and sweets.

1:06.8

So it's lovely that I get to introduce her to you now as the author of Sicily, my sweet. Love notes to an island with recipes for cakes

1:15.4

cookies, puddings and preserves. Hi Victoria. Oh hi Evan what is what a wonderful introduction. I feel not worthy.

1:26.0

Oh, I think you're worthy.

1:29.0

If you could give an elevator pitch on behalf of Sicilian sweets, what would it be?

1:37.0

Well, just that they are misunderstood.

1:41.0

There's life beyond Canoli, actually, which is what people think, you know, they think of Canoli as a fully Italian dessert, but it really is something very special to Sicily.

1:55.0

As far as Sicilian sweets are, Sicily was, I don't know,

...

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