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Gourmet's Adventures with Ruth Previous Broadcasts

Blackberry Farm, Tennessee (Episode #101Z)

KQED Plus: Sun, Apr 29, 2012 -- 1:30 PM

"On the farm, there's a kind of self-sufficiency, a way of looking at both the past and the future." -Ruth Reichl
In the foothills of the Smoky Mountains, Blackberry Farm embodies the heritage of American cooking that is informing the fresh and simple way we want to cook right now. Join Ruth and Academy Award winner Frances McDormand at this culinary resort as they roll up their sleeves and harvest their own dinner, as well as slide into waders to fly-fish for rainbow trout.

Julie Sahni's New York (Episode #110Z)

KQED Plus: Sun, Apr 22, 2012 -- 1:30 PM

"New York is my home, and I think it's the greatest place in the world to eat. The food here is diverse, extraordinary, and delicious. " -Ruth Reichl
In New York, you don't have to travel far to get all of the flavors of the world. Ruth Reichl and actor Jeffrey Wright get a guided tour of Queens from Indian cooking authority Julie Sahni. Explore a little slice of India hidden away in Queens, New York, with supermarkets filled with otherworldly vegetables and street food vendors selling spice-packed paan. Then, Sahni invites us to her Brooklyn apartment to learn how to bring the flavors of India home -wherever you may live.

The Yangshuo School, China (Episode #109Z)

KQED Plus: Sun, Apr 15, 2012 -- 1:30 PM

"The food is like walking back in time and discovering a Chinese cuisine that is untouched by the modern world." -Ruth Reichl
Ruth sets out to learn the intricacies of Chinese cooking in the most beautiful part of the country - the Southern province of Yangshuo. With its location bordering Vietnam comes an interesting mix of Canton, Hunan, and Vietnamese culinary traditions. Joined by acclaimed Dallas chef Dean Fearing, Ruth slurps springy Guilin noodles, harvests snails from muddy banks of the Li River, and bikes -more through the region's unique hills. At the Yangshuo Cooking School, they learn the art of simple dishes -how an enormous amount of flavor can come from just a few ingredients when carefully prepared.

The Tamarind School, Laos (Episode #108Z)

KQED Plus: Sun, Apr 8, 2012 -- 1:30 PM

"Until I came to Laos, I thought I was a person who ate everything. Here, I discovered I haven't even begun to sample the menu of the world." -Ruth Reichl
To discover the food of Laos, Ruth Reichl had to visit the country. There's really no other way to experience its strange and exotic cuisine. At the Tamarind Cooking School owned by native Joy Ngueamboupha and his wife Caroline Gaylard, she tries food that bites back, a salad with live red ants and their eggs, and learns the cultural and economic reasons behind the cuisine's big, spicy flavors. In the school's beautiful open-air classroom, Ruth tastes all the sour, the bitter, and the textural components that make Laotian food worth the trip.

Yara Roberts' Brazil (Episode #107Z)

KQED Plus: Sun, Apr 1, 2012 -- 1:30 PM

"Brazil is one of the most mysterious places on earth. I've tasted so many things here that not only had I never tried before but I hadn't heard of before either." -Ruth Reichl
Ruth and food writer John "Doc" Willoughby discover the flavors and charms of Paraty, Brazil, a perfectly preserved colonial village between Rio De Janiero and Sao Paolo. Cookbook author and teacher Yara Roberts shows them how the country's most delicious dishes are the result of centuries of history - a blending of the traditions of the native Brazilians, Africans and Portueguese. Stand back as Ruth wields a machete to harvest hearts of palm, and raise a glass with Doc as he uncovers the tradition of cachaca.

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