Rebecca Sheir
Rebecca Sheir is the host of Metro Connection on WAMU 88.5 in Washington, D.C. She previously served as host of AK on Alaska Public Radio Network and reported for NPR member station KTOO in Juneau. Her stories have won numerous awards, airing on public radio programs such as All Things Considered, Weekend Edition, Marketplace, Latino USA, Only a Game, Here & Now, Interfaith Voices and Voice of America.
Recipes and Stories by Rebecca Sheir
Upside-down pizza and the evolving cuisine of Rome
In order for Roman cuisine to survive, "it has to be tweaked for the contemporary palate and the contemporary wallet," says Katie Parla, co-author of Tasting Rome.How to take your picnic to the next level
The picnics Jen Stevenson attends are more elaborate than just a blanket and a basket of food. Stevenson's picnics involve pre-bottled cocktails, dishes assembled al fresco and dessert displays on wheels. She is co-author of The Picnic and a member of The Portland Picnic Society.Marcus Samuelsson: 'We have to stop just looking at European-American food'
"I thought every family, growing up, was Swedish, a little bit Korean, a little bit Jewish and a little bit Ethiopian," says chef Marcus Samuelsson, author of Marcus Off Duty: The Recipes I Cook at Home. He embraces flavors from around the world in his cooking.A restaurant chef's advice to his sons: Cook at home most of the time
"It's sort of a funny thing for me to say as a restaurant chef, but my advice to my sons and to everyone is to cook at home at least most of the time," says chef Cal Peternell, author of Twelve Recipes.7 kitchen-cleaning tips from a person who likes the smell of ammonia
Jolie Kerr thinks dish soap is romantic. She would -- she is the author of My Boyfriend Barfed In My Handbag ... And Other Things You Can't Ask Martha. Kerr shares seven tips for cleaning kitchens.Ancient burial sites contain clues to recreate flatbread recipes
Paula Marcoux, author of Cooking with Fire, says many of the flatbreads we know today are "from one idea that just diffused over thousands of years." The food historian and former archaeologist recreated a flatbread recipe from archaeological artifacts.At 75, opening a neighborhood bakery in Washington, D.C.
Baker, entrepreneur and James Beard award-winning cook Mark Furstenberg is preparing to open Bread Furst, a neighborhood bakery located in northwest Washington, D.C. "Seventy-five-year-old people don’t generally start businesses," he says.Noma's Rene Redzepi on fame, fun and not freaking out
Rene Redzepi made three changes at his restaurant, Noma, to improve the working environment: He moved back the open hour, closed the banquet room and added music in the kitchen.Making food that is Japanese at its core, in America
Daisuke Utagawa, co-owner of Sushiko, says he tries to instill the philosophy of Japanese cuisine into ingredients available in the U.S.It's easy to make Fritos, Doritos and Cheetos at home, but not Pringles
Twinkies, cheese puffs, corn nuts, potato chips -- these popular snacks aren't necessarily what we would think of as homemade or healthy. Lara Ferroni, author of Real Snacks: Make Your Favorite Childhood Treats Without All the Junk, has recipes without artificial colorings and flavorings, refined sugars, and preservatives.