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Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.

"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."

"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."

--Dave Arnold on Cooking Issues


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We're losing our sturgeon supply and black market caviar is becoming a real thing. Tune in to a brand new episode of What Doesn't Kill You as Katy Keiffer is chatting caviar with Michelle Nijhuis. Michelle writes about science and the environment for National Geographic and other publications. She is also a contributing writer for Smithsonian and a longtime contributing editor of High Country News, a magazine known for its in-depth coverage of environmental issues in the American West. Her most recent piece is called Caviar’s Last Stand, published simultaneously with FERN and Medium, about the loss of a species in the service of gluttony.. for money and for food. This program was brought to you by Cain Vineyard & Winery.

"[Caviar is] small, it can be smuggled - it's really in some ways the ideal black market item." [05:00]

"Caviar rose in popularity before it came rare. I think it was the allure of a foreign delicacy in Europe that came with that stature. Now that it's gotten rare, that's only added to its cache." [24:00]

--Michelle Nijhuis on What Doesn't Kill You


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It's a very fishy episode of What Doesn't Kill You as Katy Keiffer's talking fish with Rick Shepro, author of Degrees of Freshness: The Contemporary International Market for Hyperfresh Seafood. Get some serious insights into the sustainable seafood industry as Rick explores the world of fish in all it's different forms - wild, farmed, domestic and imported. Learn about Ike Jime, cold chain technology and find out why freshness may be a misleading term when talking about fish. This program was brought to you by The International Culinary Center.

"The seafood market has become more and more international, at the high and low ends of the market." [02:00]

"Fresh used to mean just out of the water. Nowadays people are more likely to talk about freshness in terms of the condition of the fish." [09:00]

"In terms of freshness, properly handled aquaculture products have a huge advantage over wild fish." [25:00]

--Rick Shepro on What Doesn't Kill You


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