Time For Lunch

What’s white, cold, and entirely unique? This week on Time For Lunch, Hannah and Harry learn about snow.

Jeff Belanger, host of the New England Legends podcast tells us the story of Wilson Bentley, whose photographs of individual snowflakes transformed how we see this winter weather phenomenon.

We learn lots of fun facts and get down to the bottom of what causes that very particular smell that comes just before snow falls.

This week on Time For Lunch, Hannah and Harry are sharpening their familiarity with the oldest, sharpest, and most essential tools in the kitchen. That’s right, we’re talking about knives! Some of our young listeners might not be ready to handle a knife on their own just yet, but it’s never too early to learn how to respect these often beautifully crafted items. We hear from two knife-makers who tell us about their perspectives on culinary blades, Adam Simha from MKS Knives and Moriah Cowles from Orchard Steel. Plus, Taylor Erkkinen from The Brooklyn Kitchen teaches us how to safely cut and caramelize onions with little to no tears. Plus, we’ve got jokes, music, and a whole heap of fun facts.

Time For Lunch is back with the sweetest episode yet! Hannah and Harry dive into the wonderful world of chocolate. That’s right! We’re talking Willy Wonka, Hershey, PA, and all the delicious shapes this universal favorite comes in.

Chocolate expert and founder of Dandelion Chocolate, Todd Masonis gives us a behind the scene look at his chocolate factory in San Francisco. Todd teaches us how chocolate goes from bean to bar and all the steps in between! Cake pioneer, Rose Levy Beranbaum shares her two-ingredient chocolate ganache recipe, perfect for filling a cake or making yummy truffles.

It’s a different kind of show today! We are working with our friends over at Mystery Recipe Podcast to share some fun new stories. Last week they shared our Thanksgiving episode with their listeners and this week, we wanted to share episode one of their second season with you. Enjoy!

Welcome to Mystery Recipe! Join our host Molly in the Recipe Lab to guess our first week's ingredient. Then we'll have a special interview in The Scoop with our Junior Field Reporters Adelina and Champ, and we'll hear what young chefs (like you!) are cooking up at home in our What's Cooking segment.

It’s the season three premiere of Time For Lunch, Hannah and Harry are back to celebrate the tastiest and most historically complex fall holiday: Thanksgiving!

We learn about the history of the Wampanoag and Narragansett people, who lived and thrived in coastal New England before European settlers arrived in what is now the US. Lorén M. Spears, Executive Director of the Tomaquag Museum in Exeter Rhode Island, teaches listeners about the types of thanks-giving celebrations that these indigenous communities celebrate all year long. Plus, Harry shares a tasty recipe that’s perfect for this year’s unusual Thanksgiving feast and we have a special gobble-filled dance break.

What’s big and orange and can weigh up to two thousand pounds? This week, it’s the season two finale of Time For Lunch and it is all about pumpkins! Hannah and Harry speak with a Ron Wallace, who specializes in growing pumpkins of record-breaking size, learn the recipe for a tasty autumn snack that helps cut down on food waste, and explore a new perspective on an iconic scary story.

This week on Time For Lunch, we’re sharing a conversation that Hannah and Harry had with Darin and Greg Bresnitz, twin brothers and podcast hosts who are also parents. Things might sound a little different than usual since we’re sharing an almost unedited conversation. Greg and Darin tell us about how music and food shaped their lives, plus they’ve got some fun anecdotes about cooking with and for their young daughters. This episode will be fun for parents and older siblings, we hope you enjoy it! Check out Darin and Greg’s weekly show Snacky Tunes wherever you’re listening to this. You can order their book, “Snacky Tunes: Music Is the Main Ingredient, Chefs and Their Music”, from your favorite independent bookseller.

Which utensil was first used in Paleolithic times? How many different types of spoons are in your kitchen? Would you ever use a shell as a spoon? This week on Time For Lunch, Hannah and Harry are over the moon for spoons! We learn about making wooden spoons from artisan Karen Davis and our friend and fellow podcaster Kristen Miglore, host of The Genius Recipe Tapes from Food52 teaches us a simple delicious recipe for granola. As always, this episode is full of jokes, listener voices, and heaps of fun facts.

Brine or vinegar? Are all pickles made from cucumbers? Were pickles the secret to Cleopatra’s beauty? On this episode of Time For Lunch Hannah and Harry are having a briny time learning about some of our favorite tasty and good-for-you snacks around: pickles! Pickle expert Bob McClure, cofounder of McClure’s Pickles, teaches us about making crunchy brined cucumbers and fellow podcaster Richard Parks (Richard’s Famous Food Podcast) brings us a wacky and wonderful lesson in acceptance and diversity in the world of talking pickles. You don’t want to miss this episode, so pop open a jar of your favorite kosher dills or kimchi and give us a listen!

Where in the world did apples first come from? Why do apples float in water? How many apples goes into a glass of apple juice? On this episode of Time For Lunch, Hannah and Harry are getting to the core of autumn’s signature fruit: apples! Apple expert or “Pomologist”, Ian Merwin tells us about studying this tasty fruit and apple growers Deva Maas and Eric Schatt share some methods for keeping their trees happy and healthy. Plus, our friend Maile Carpenter, author of Food Network Magazine’s “Big, Fun Kids Cookbook”, and her daughter Sawyer, share a recipe for apple chips.