What do cinnamon rolls, noodles, potstickers and sugar cookies all have in common? They all require a rolling pin! This week on Time For Lunch, we’re learning about a simple yet essential kitchen tool, the humble rolling pin. Harry and Hannah share stories about some unusual pins, plus our intern Isaac is back, interviewing children’s book author Cynthia Cliff about her first book, Pie For Breakfast. And, we’ll take another trip back to the groovy Seventies to learn more about a rolling pin’s best friend, pie crust.

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Do you like Dal? Made from lentils, it’s a staple food on the tables of India. Lentils are a type of pulse, or seed that grows in a pod. Lentils are revered the world over for their delicious, nutritious place in our pantry. We speak with Sarah Thomas of Kalamata’s Kitchen about the importance of Dal in Indian cuisine, and we all take the Taste Bud Pledge. Will you join us?

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When life gives you lemons, make lemonade! This week on Time For Lunch we’re puckering up to appreciate beautiful, yellow, tart lemons. Hannah and Harry speak with Liz Scott from Alex’s Lemonade Stand. Her daughter Alex took the idea of a neighborhood lemonade stand and turned it into a grassroots fundraising effort to help cure cancer. 

As always this episode is chock full of fun facts and even has a tip for the aspiring secret agents among you. 

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected]. 

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This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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Maccheroni, penne, orecchiett, lā miàn…we can’t get enough noodles! On this episode of Time For Lunch Hannah and Harry dive into a big bowl of spaghetti. You’ll hear from Scott Ketchum of Sfoglini about the wonderful world of Italian pasta and fellow food podcaster Dan Pashman from The Sporkful tells us about his adventures into designing the perfect pasta shape. Plus, our friends at Mystery Recipe  from America’s Test Kitchen share a very special segment that, as always, features the voices of some of our favorite foods.

Want to cook up your own delicious dish of pasta? Shop on Sfoglini’s online store and use code: "Heritage" at checkout on sfoglini.com for 15% off any item!!

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected]. 

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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This week on Time For Lunch, Hannah and Harry (and our new intern Isaac!) are digging into one of the most prolific tubers on earth, the humble potato! We hear from Linda Pelaccio on Taste of the Past and historian Andy Smith, about some seriously old spuds. There’s a recipe for simple, fluffy and yummy mashed potatoes, and as always lots of fun facts and fun times! 

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected].

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Time For Lunch by becoming a member!

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What do we want? More turkey! When do we want it? Now!

Thanksgiving might be a glimmer in your tummy’s memory, but here at Time For Lunch we can’t get enough of these prehistoric-looking, delicious birds. We hear from turkey experts about what makes these beautiful gobblers so special, talk about our turkey preferences, and hear a scrumptious recipe to make the most of Thanksgiving leftovers. 

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected]. 

Celebrate HRN’s new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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This week on Time For Lunch, Hannah and Harry are exploring the deepest fathoms of the ocean, looking for delicious algae to eat...that’s right, this episode is all about seaweed! Suzie Flores of Connecticut’s Stonington Kelp Company joins the conversation to teach listeners about this yummy, nutritious, ocean snack. Plus, Suzie shares her kids’ favorite kelp recipe and we’ve got jokes, fun facts, and more in store for you.

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected]. 

Celebrate HRN’s new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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This week on Time For Lunch, Hannah and Harry are getting to know people we look up to, who inspire who we might want to be when we grow up: our role models. We are joined by the inspiring young chef, Rahanna Bisseret Martinez who, now sixteen years old, was a finalist on Top Chef Junior at thirteen. Additionally, we hear from chef Elle Simone of America’s Test Kitchen, who tells us about the role models who inspired her as well as her tips on learning to cook at a young age. Plus, we’ve got jokes, music, and a whole heap of fun facts. 

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected]. 

Celebrate HRN’s new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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This week on Time For Lunch, Hannah and Harry are getting down and dirty in the smell, but essential world of composting. We hear from Jayne Merner Senecal of Earthcare Farm who is an expert on turning kitchen scraps into gardening gold. The show’s new intern, shares her experience from middle school acting as the cafeteria compost monitor. Plus, we’ve got jokes, music, and a whole heap of fun facts. 

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected]. 

Celebrate HRN’s new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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This week on Time For Lunch, we are going back to our roots to learn about the source of all plant life: seeds! Special guest Shannie McCabe of Baker Creek Seeds teaches us about the importance of having a colorful assortment on your plate and much more. Plus, as always, this episode is chock full of fun facts, jokes, and music. 

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected]. 

Heritage Radio Network is a listener supported nonprofit podcast network. Support Time For Lunch by becoming a member!

Find us on Instagram @timeforlunchpodcast!

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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