Happy fall morning to all. Even if it has been a while since you fed — or ate — baby food, you’ll be charmed by Nevin Martell’s story today about his quest to make fresh, interestingly seasoned purees for his little boy. Does he have a tiny gourmet on his hands? Read all about it here.
What has fins and whiskers and has destructively gobbled its way through the Chesapeake Bay ecosystem? It’s the blue catfish, and a local group has come up with a plan to make the abundant (and tasty) creature available to local institutions that need food. Whitney Pipkin has that story.
And with all the emphasis these days on fast meals, Bonnie S. Benwick says a new book called “Cooking Slow” is well worth picking up. She gives us a book review and recipes, too. (The lamb chili is particularly amazing.)
With so many folks at home on furlough, we’re looking forward to a busy time during today’s Free Range chat. Nevin joins us this week, along with Tucker Yoder, executive chef of the Clifton Inn in Charlottesville, who helped him come up with some baby feeding strategies. Come at noon, and bring your questions.