Montana Public Radio reporter Dan Boyce interviewed me here in Germany for a story about the Reinheitsgebot, Germany's legendary beer purity law (radio version here). He looks at the lasting impact of the old law from Germany all the way to a craft brewery in Montana. The law originally allowed only barley, hops and water in beer. It helped German
See the full gallery on Posterous NPR media correspondent David Folkenflik and his better half, NPR/Slate/ESPN reporter and producer Jesse Baker, join us a little more than one year after their wedding to share with us the piece of wedding cake they've had in the freezer since the big day. They also share the story of their own wedding, along with
We strive to be original and different. That means sometimes it's hard to describe what we do. We try our best, and we've gotten better at explaining what Sporkful is about the longer we've done it. But we're always looking for new ideas. I enjoyed this description from Peter: When I first heard your show, the impression
In our recent episode about lessons learned from my time in Germany, I was puzzled over the popularity of the caipirinha, the famed cachaca and sugar-fueled cocktail from Brazil. It's popular in a lot of countries outside Brazil, and it's a perfectly good drink, especially on a hot day. But it's enormous in Germany, popular to the point that German
Nine-year-old Maggie in Southlake, Texas, has passionate feelings about sporks and The Sporkful, which makes her an ideal president of The Sporkful Junior Eaters Society. See below the visual evidence of her devotion: http://www.youtube.com/watch?v=NZyVml0s8YE?wmode=transparent For her efforts, Maggie will receive a certificate of recognition, signed by Mark and me, free of charge, to commemorate this great honor. And with this kind of
Friend-of-The-Sporkful Tricia McKinney, who joined us with her daughter for one of our Girl Scout Cookies shows, sends this pic along. She constructed a solar oven out of tin foil and a pizza box, and made s'mores that even the most ardent environmentalist could get behind. Although she admits, "I don't know whether the solar oven produced different results from
We've recent explored Persian Tacos, so Irish Nachos seems like a logical next step. Greg, an Eater from Michigan, loads toppings atop a base of tortilla chips and jalapeno-flavored kettle-cooked potato chips. He says the potato chips worked so well that he may totally drop the tortilla chips next time he makes what he calls Irish Nachos. Greg's note gets