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Food and Wine: Home Bakeries, Non-Alcoholic Wines And A $5 Strawberry From Japan
Creamy, airy and aromatic — the $5 strawberry from Japan is doubly sweet. Home bakers made sourdough bread the "it" food during the pandemic. Now those homebound hobbyists have turned their doughy devotion into cupcakes for cash — with microbakeries popping up all over social media. And welcome to the world of wine proxies — beverages that look, feel and taste like wine, except they're not. Plus, California may have the nation's most storied wine trails, but Massachusetts is home to a variety of vineyards and wineries producing everything from heirloom New England apple cider to Champagne-like sparklers.
Our food and wine experts are here with the latest trends.
Guests:
Jonathon Alsop — founder and executive director of the Boston Wine School, author of “The Wine Lover’s Devotional”
Amy Traverso — senior food editor at Yankee Magazine, cohost of GBH’s “Weekends with Yankee,” author of “The Apple Lover’s Cookbook”
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By GBH
4.4
4141 ratings
Creamy, airy and aromatic — the $5 strawberry from Japan is doubly sweet. Home bakers made sourdough bread the "it" food during the pandemic. Now those homebound hobbyists have turned their doughy devotion into cupcakes for cash — with microbakeries popping up all over social media. And welcome to the world of wine proxies — beverages that look, feel and taste like wine, except they're not. Plus, California may have the nation's most storied wine trails, but Massachusetts is home to a variety of vineyards and wineries producing everything from heirloom New England apple cider to Champagne-like sparklers.
Our food and wine experts are here with the latest trends.
Guests:
Jonathon Alsop — founder and executive director of the Boston Wine School, author of “The Wine Lover’s Devotional”
Amy Traverso — senior food editor at Yankee Magazine, cohost of GBH’s “Weekends with Yankee,” author of “The Apple Lover’s Cookbook”
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