Food for Thought

Call them what you will: wieners, franks, tubesteaks, Fourth of July must-haves. In this reprise of Food for Thought, Seattle Times food writer Nancy Leson and our own Dick Stein discuss (burp!) everybody's favorite dog.

In this Food for Thought I had a lot of fun lording it over Nancy Leson about my garlic garden.

Nancy Leson

A happy restaurant experience comes from a combination of food,  people and  place.  While all that can come together as a lucky accident, more often it's the result of careful planning.

Photo and design by Justin Steyer / KPLU

She was bronzed, glistening and gorgeous beneath the merciless lights and I  knew she could be mine -- all mine -- for a lousy $5.95.  I had just one question. 

Nancy Leson

History records the nation's first diner as a horse-drawn lunch wagon in 1870s Providence, R.I.

Choose your poisson

May 25, 2011
Nancy Leson

Hope I'm not getting all touchy-eely and making a bass of myself but before I clam up and call for kelp I should point out that if you tuna in to this Food for Thought you'll be herring all about...

I was eager to hear all about the fabulous high-end chow I knew Nancy Leson had been scarfing in New York City's hottest dining spots. Instead we took a detour to Jersey. You got a problem wit dat?

Google images

I admit it! That headline has little to do with this segment but I was stumped for something socko about today's avocado green Food for Thought. Then KPLU's All Things Considered host Dave Meyer dropped by...

Seattle Times

Here's how to show an egg who's boss without ever turning on your stove.


Apr 27, 2011
Trace Cooper

You can hear me attempt to pronounce that headline at the end of this Food for Thought. It's the Polish for Bon Appetit, literally "eat well" and we certainly did.


Wouldn't it be great to have chocolate Easter octopuses instead of bunnies?

Just think -- eight legs to bite off  instead of just a couple of measly ears.   But of course we're not talking about dessert today.  Today we're talking about main course holiday eating for  Passover and Easter.

Nancy's crepe-shot

Apr 13, 2011
Seattle Times

What kind of kid prefers crepes to pop tarts for breakfast? 

Wit Whiz?

Mar 30, 2011
Nancy Leson

The headlined question can be further refined -- and refined is the word -- to "Light, Tex-Mex, Salsa Con Queso, or Italia?"


It's a giant veg-out!


And for good eats call his Aunt Vera.

What a great time Nancy and I had hanging out with Pizzarelli and talking about food, food movies and his aunt Vera's cooking -- immortalized in song in this segment.  One of the food movies we discussed, Big Night, about an Italian restaurant in the '50s, features a deliriously over the top multi-course feast prepared for an expected visit from Louis Prima.