Late-Night Breakfast Munchies; Kim Boyce on Good to the Grain; Oregon's Bill to Ban Shark's Fin
On our April 20th show, Breakfast in Bridgetown author Paul Gerald talks up late-night/early morning munchies spots.
Portland transplant and pastry chef Kim Boyce dropped by to chat about Good to the Grain, her new ode to baking with whole-grain flours. Kim generously shared the recipe for her Rhubarb Tarts (the book's cover image) with us here.
Then we bring you a special treat: the return of the Roquefort Files, KBOO’s homage du fromage. Justin Miller and Stuart Margolis, KBOO’s cheese wizs in residence, review a spectacular cheese from Switzerland that’s not your mama’s swiss.
Finally, we revisit the controversial issue of eating shark's fins. A bill to ban the sale of shark's fin in Oregon had a public hearing April 20. Rep. Brad Witt (D-Clatskanie) sponsored the bill. We speak to the West Coast Seafood Processors Association's Rod Moore about the push to exclude spiny dogfish (a non-endangered type of shark) from the ban. It's a valuable sidecatch for Oregon fishermen and a less expensive source of shark's fin in Chinese cuisine.