Friday, November 18, 2011

Patt Morrison for Monday, November 21, 2011


Monday, November 21, 2011

1-3 p.m.






1:00 – 1:30




1:30 – 2:00
Some hard evidence on happiness - and a magic number

Seventy five thousand dollars.  That’s the number a set of researchers from Princeton University have determined is the annual household income “sweet spot” for optimal happiness. Renowned economist Angus Deaton and Nobel laureate Daniel Kahneman examined 450,000 Gallup-Healthways Well-Being Index responses and found that the things that make us happy are the result of two abstract psychological states – emotional wellbeing and life evaluation. Particulars that define those states include quantifiable things like setting goals and examination of one’s life accomplishments. But they also found that having a household income of $75,000 means that you’re likely to be happiest. Those in households bringing home less aren’t as happy, and happiness doesn’t increase when the paychecks get bigger. What accounts for the “magic number?” Does your salary bring you tears of joy or sorrow? What makes you happy?


Guests: TBD



2:00 – 2:30

Cookbooks vs. cooking apps: which side are you on?

When e-books first came out, we worried if actual books would go away. They survived. Can the same be said for cookbooks? This holiday season, try whipping out your tablet – not that dusty cookbook – for inspiration and direction in the kitchen.  On the market already are hundreds of cooking apps designed for novice bakers and serious chefs alike.  From last minute meal ideas to ancillary apps for substitution tips, cooking apps are designed for every chief in mind. Even the Culinary Institute of America in Hyde Park, NY, will be offering their instructional app on tablets for their incoming class. While cooking apps offer instant kitchen solutions with the touch of a button, there is something to be said about physical cookbooks, the ones where on which you can accidently spill or scribble in the margins. The Betty Crocker Cookbook is just one such vintage cookbook passed on from generation to generation. It was first published in 1950, but its latest edition features updates to recipes, new chapters for the modern cook and web-exclusive how-to videos and recipes. Are you a cooking app convert?  What are some of your favorite classic cookbooks? Do they need a makeover, or do you like them in their vintage form.


Editor TBD, “Betty Crocker Cookbook,” new 11th Edition



Julia Moskin, reporter for the New York Times Dining section since 2004


2:30 – 3:00

Trials and tribulations in your Thanksgiving kitchen? Have no fear, Chef Shelley Wiseman is here.

A great Thanksgiving spread comes with a fair amount of stress.  No, we’re not talking about hidden family issues.  We’re talking about simple cooking frustrations. What goes with cranberries besides oranges? How can I spice up grandma’s bland stuffing recipe? And for the newbies, there are two especially daunting tasks: the roasting and the carving.  Or trying to figure out how to do it all vegetarian. Whether you’re looking for advice on how to tweak the traditional Thanksgiving fare or a straightforward explanation of the basics, our annual ask-the-chef Thanksgiving segment will give you the answers you need.  This time around we welcome Shelley Wiseman, former food editor at Gourmet magazine and the author of “The Mexican Gourmet’ and “Just Tacos.” Get your questions ready!



Shelley Wiseman, the new senior food editor at Fine Cooking Magazine; former food editor at Gourmet magazine; author, “The Mexican Gourmet” and “Just Tacos”















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