Search Results
Hosted By
Sponsored by
Mary Gunderson chronicles the journey and food of the Lewis & Clark expedition in her book, The Food Journal of the Lewis & Clark: Recipes for an Expedition. This week on A Taste of the Past, Linda Pelaccio is talking with Mary about the trials and troubles of the Lewis & Clark exploration, and how they ate along the way. Hear how the explorers reacted to seeing buffalo, and how they prepared and preserved buffalo meat. What fruits and greens were available to Lewis & Clark? Learn about the provisions that the explorers brought with them, and why modern American cuisine owes a lot to this one, special trip. Are Lewis & Clark responsible for instant soup? Check out Mary's website, History Cooks, for more information on American expedition and food! This program has been sponsored by Bi-Rite Market.

"Food was survival, and it wasn't always delicious." [22:45]

-- Mary Gunderson on A Taste of the Past

To comment on this episode click here. There are currently Comments

First Aired - 06/27/2013 05:00PM Download MP3 (Full Episode)
Hosted By
Sponsored by


This amazing sauce is used on meats and veggies alike! Make a ton? You can store in Tupperware covered in a layer of oil in the fridge for up to a week! Want it to last even longer? Freeze in ice cube trays! When frozen, pop out cubes and store in freezer bags or Tupperware; defrost at room temp.

  • 1 bunch basil, stems removed
  • ½ bunch parsley, stems removed
  • ½ bunch mint, stems removed
  • ¾ cup olive oil
  • 2 Tbsp lemon juice
  • 1 Tsp crushed red pepper flakes
  • 1 clove garlic
  • 1 Tbsp capers
  • 1 anchovy fillet (optional)
  • Pinch of salt, to taste
  • Before you begin, place your food processor or mortar and pestle in the freezer to chill. Then, destem your herbs and crush your garlic clove, chopping finely if using a mortar and pestle.

    If using a food processor, place all ingredients in the workbowl and buzz for two minutes till smooth.

    If pulverizing by hand, place your chopped garlic, herbs, pepper flakes, anchovy and capers, adding two tablespoons of oil at a time until it’s all incorporated into a nice, smooth emulsification. Then stir in the lemon juice and salt.

    Serve over roasted vegetables, meat or fish!

    This program was sponsored by BluePrint Cleanse.

    Jump to Segment:

    To comment on this episode click here. There are currently Comments