Cinnamon, cloves and nutmeg are flavors that enrich holiday cooking and baking. But how did these spices make it into American dishes, and why do these flavors evoke the holiday season? On the next Vermont Edition, we’ll talk about the origins of spices and why certain flavors work together, and others don't. Our guests are Hank Kaestner, who was a spice buyer for McCormick and Company for three decades, and Jim Romanoff, the food editor at Eating Well magazine.
Also in the program, Chronic Wasting Disease. Vermont is eager to prevent it from spreading to deer and moose here, so much so that law enforcement took action against a Burlington man suspected of importing deer from a CWD-endemic area. We'll learn more about the disease from Adam Murkowski, deer biologist with Vermont Fish and Wildlife.
And finally, Lake Champlain is home to some legends, the lake creature Champ among them. But state archaeologist Jess Robinson digs deep into our history to explain the Abenaki folklore of Rock Dunder and how Lake Champlain was created.
Broadcast live on Wed., Dec. 10, 2014 at noon; rebroadcast at 7 p.m.