Table Talk: April 21

Passover and Easter feasting

By Kim O'Donnel

April 19, 2011

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(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat soon.)

This week’s chat will be all about food and cooking for the spring holidays Easter and Passover. Join Kim O’Donnel in a discussion about your old favorites — and things you want to try.

The chat takes place right here on Thursday, April 21, at 10 a.m. PT, 1 p.m. ET.

Bring your questions, suggestions, and links. Of course, Kim, a trained chef and cookbook author, will be on hand to give general food and cooking advice too, so bring your non-holiday how-to questions as well.

Sign up below to receive an email reminder of the chat.

See you on Thursday!

Table Talk with Kim O'Donnel - April 21, 2011

(04/21/2011)

  

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9:55	Kim ODonnel:  Passover, Easter, Earth Day -- let's go! Coming up at the top of the hour... Thursday April 21, 2011 9:55 Kim ODonnel

10:01

Kim ODonnel:  Hey folks! Greetings from Seattle, where the sun is actually out & the temp may climb to a 60 degrees. What a concept! Spring is really taking its time this year in the PacNW. Regardless of temps, it's a very spring-like week, with Passover underway, Easter prep on the horizon & Earth Day celebrations just around the corner. Let's share recipes, feasting ideas, ways to lower our 'cookprint' (as author Kate Heyhoe likes to say), or whatever else is on the front burner of your mind... Thursday April 21, 2011 10:01 Kim ODonnel

10:01

[Comment From Lizka Lizka : ]  I'm here. Not much for these two holidays, but always love getting new ideas... Thursday April 21, 2011 10:01 Lizka

10:02

Kim ODonnel:  Hey Lizka, will you be cooking a holiday feast this week? Here's my recipe for Arugula-ricotta lasagna, made with matzoh, for those looking to keep things unleavened this week: http://kimodonnel.posterous.com/arugula-matzoh-passover-worthy-lasagna Thursday April 21, 2011 10:02 Kim ODonnel

10:03

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I'm here! Thursday April 21, 2011 10:03 Jeanne in Seattle

10:03

Kim ODonnel:  Hey Jeanne, are you cooking Easter supper this year? Thursday April 21, 2011 10:03 Kim ODonnel

10:03

[Comment From Lizka Lizka : ]  No, no holiday feast for me. Thursday April 21, 2011 10:03 Lizka

10:04

Kim ODonnel:  With Earth Day coming up on Friday, any eco-resolutions you're thinking of? Thursday April 21, 2011 10:04 Kim ODonnel

10:05

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Well, I do like to cook something nice. I'm dying to do a special ham, but daughter doesn't like ham. Sigh. Haven't thought that far ahead (heh). Thursday April 21, 2011 10:05 Jeanne in Seattle

10:06

Kim ODonnel:  Jeanne, have you ever cooked a fresh ham? It is so different from the prepared hams we find in the stores. http://voices.washingtonpost.com/mighty-appetite/2007/04/fresh_ham_hold_the_7up.html Thursday April 21, 2011 10:06 Kim ODonnel

10:08

Kim ODonnel:  It's more of a pork roast. You ask the butcher to butterfly it for you, then you stuff it w/ dried fruit and caraway, bread stuffing. Pretty fantastic. We always used to have green beans at Easter supper, scalloped potatoes... Thursday April 21, 2011 10:08 Kim ODonnel

10:08

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: no. That's why I want to do it--it would be a new and interesting thing to do. And all of the commercially prepared hams on the market, except for a tiny few, have wheat starch in the glaze. Why, I don't know. So, not gluten-free. Thursday April 21, 2011 10:08 Jeanne in Seattle

10:09

[Comment From Lizka Lizka : ]  That lasagna sounds great - and I do have lasagna noodles that need using. Re Earth Day, hmm, that's a good question. I'm always trying to do better regarding wasting food. To be honest, it's not been on my mind lately - good question to spark some thinking :) Thursday April 21, 2011 10:09 Lizka

10:10

Kim ODonnel:  Lizka, when I make it w/ lasagna noodles, I usually buy the no-boil variety & pour hot water over them, allow them to soften before lining up in the pan. It's a great lasagna, light, lots of arugula flavor. Thursday April 21, 2011 10:10 Kim ODonnel

10:11

Kim ODonnel:  Re: Earth Day & eco-resolutions: I think we all can do better to minimize food waste. Check out Wasteland by Jonathan Bloom. It's a terrific examination of just how much food we're wasting in this country, from individual to corporations... Thursday April 21, 2011 10:11 Kim ODonnel

10:12

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Oo, pork roast. That sounds good. Or maybe pulled pork. We all like pulled pork here. The funny thing is, we rarely eat pork. So, on this holiday, I kind of like to prepare it. On the other hand, I might do salmon. Thursday April 21, 2011 10:12 Jeanne in Seattle

10:13

Kim ODonnel:  Pulled pork would be a shoulder. I've done a cuban-style shoulder which is just magnificent. Lots of garlic, citrus marinade. I'll dig it up for you. Thursday April 21, 2011 10:13 Kim ODonnel

10:13

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  The one saving grace to the wasted food issue in our house is that the chickens eat much of it and we can compost anything they don't eat. So, I feel less guilty. Thursday April 21, 2011 10:13 Jeanne in Seattle

10:15

Kim ODonnel:  This is a fun side dish: Mashed potatoes enriched with ricotta thrown into a casserole with quickly sauteed green beans. I've made it for Easter a zillion times. http://clatl.com/atlanta/get-more-from-your-mash/Content?oid=1272350 Thursday April 21, 2011 10:15 Kim ODonnel

10:15

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  The thing about Easter is that it always creeps up on us. We aren't a church-going family, so I often forget about Easter until the day before when daughter wants to dye eggs. LOL! Thursday April 21, 2011 10:15 Jeanne in Seattle

10:17

Kim ODonnel:  I hear you, Jeanne. I've actually toyed w/ the idea of making Easter supper this year. Risotto is always a nice spring-like dish -- with lots lemon zest, green garlic, early asparagus, leeks, peas... Thursday April 21, 2011 10:17 Kim ODonnel

10:17

[Comment From Lizka Lizka : ]  Jeanne - This is exacly my issue AND no kids, so the eggs/Easter Bunny stuff doesn't come up. Thursday April 21, 2011 10:17 Lizka

10:18

Kim ODonnel:  I'm kinda in the mood for chocolate Easter bunny, if you really must know... Thursday April 21, 2011 10:18 Kim ODonnel

10:18

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Hey, a fun thing I used to do for an Easter Egg hunt party is deviled eggs served in their colored shells. Always a hit. Just cut the eggs in half in the shell. Thursday April 21, 2011 10:18 Jeanne in Seattle

10:19

Kim ODonnel:  That would mean liking devilled eggs, but yes a fun idea, Jeanne! They really have come back in vogue... Thursday April 21, 2011 10:19 Kim ODonnel

10:19

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Also, risotto is an awesome idea. We love risotto. And I've been making it in my pressure cooker lately--awesome! Thursday April 21, 2011 10:19 Jeanne in Seattle

10:20

Kim ODonnel:  Risotto always feels festive, special. if early spring greens are still not available, mushrooms are, with a chopped fresh parsley garnish. Tell me, do you miss stirring the risotto? That's my favorite part. Thursday April 21, 2011 10:20 Kim ODonnel

10:20

[Comment From Lizka Lizka : ]  OMG - that mashed potato recipe sounds amazing. Definitely going to try it. Speaking of risotto - any tips for ricota risotto? I've never done it, but it seems like such an obvious combo and I can't stop thinking about it, but a little chicken to just hop in and give it a go. Thursday April 21, 2011 10:20 Lizka

10:22

Kim ODonnel:  Lizka, I'd plan on a fairly basic risotto, with onion and white wine, stock, and at the end (when rice is just about done, you'd fold in the ricotta. Try seasoning it with some nutmeg, will take finished dish to a whole new level. As for chicken, cook it separately and fold it in at end, after cheese. And lemon zest! Thursday April 21, 2011 10:22 Kim ODonnel

10:22

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I will give you a chocolate easter bunny. Everyone deserves a chocolate easter bunny. Thursday April 21, 2011 10:22 Jeanne in Seattle

10:24

Kim ODonnel:  Thanks, Jeanne! I always get wistful at this time of year. I have very fond childhood memories connected to Easter fete-ing. We kids used to get great big Easter baskets (my father loved to be the Easter bunny) and got more candy than should be legal. We'd get a new Easter outfit every year and get all dolled up for church. It was quite a big deal in my family. Thursday April 21, 2011 10:24 Kim ODonnel

10:24

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: you don't like deviled eggs? And I can't eat them. I guess that's not something I will bring to any gatherings... Thursday April 21, 2011 10:24 Jeanne in Seattle

10:25

Kim ODonnel:  Jeanne, if you really must know, they make me gag. (I once said that on the Diane Rehm show after fellow guest/chef Patrick O'Connell waxed eloquently about hard-boiled eggs). Plus it's a double whammy -- hard boiled eggs & mayo. Thursday April 21, 2011 10:25 Kim ODonnel

10:25

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: so the ricotta takes the place of where I usually add parmesan? Thursday April 21, 2011 10:25 Jeanne in Seattle

10:26

Kim ODonnel:  I would whip the ricotta, to make it lighter (even whisked w/ a fork), then fold in. Go gradually; it could bulk up rather quickly. THEN do parm. Thursday April 21, 2011 10:26 Kim ODonnel

10:26

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  When I was a kid, I loved the Easter basket when we woke up and the hunt for our treasured toys and eggs during the morning. My mom had all of these tin wind up toys that she would hide around the house with the eggs. So special! Thursday April 21, 2011 10:26 Jeanne in Seattle

10:27

Kim ODonnel:  it's priceless stuff, those memories. I remember Easter more vividly than Christmas, and I smile everytime I think about it, look at the photos in our get-ups, my new Easter bonnet... Thursday April 21, 2011 10:27 Kim ODonnel

10:28

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I'm sure those wind-up toys would be considered vintage by now. But, they were lost... Thursday April 21, 2011 10:28 Jeanne in Seattle

10:28

Kim ODonnel:  Does anyone remember those chocolate eggs that you could look through, like a telescope? there would be a scene inside... Thursday April 21, 2011 10:28 Kim ODonnel

10:29

Kim ODonnel:  When I studied in Italy 11 years ago, I was there in the weeks leading up to Easter, and it was fascinating to see just how much of a big deal La Pasqua is. The chocolate finery, the preparation for the feast, the rituals... Thursday April 21, 2011 10:29 Kim ODonnel

10:29

[Comment From Lizka Lizka : ]  Growing up I got the Easter basket with chocolate, candy, small gifts and searched for eggs that my mom hid. We colored eggs which is a good memory. Thing is, I don't like eggs, so the coloring eggs and such hasn't made it to my adult life. Thursday April 21, 2011 10:29 Lizka

10:30

Kim ODonnel:  I never really got the colored egg thing either, Lizka! It was fun to collect but b/c I hated hard-boiled eggs, I was never motivated to hunt & peck... Thursday April 21, 2011 10:30 Kim ODonnel

10:31

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: ah, got it. So you're a no mayo gal, too? Thursday April 21, 2011 10:31 Jeanne in Seattle

10:31

Kim ODonnel:  I'll do a homemade mayo, but the jarred stuff makes me run for the hills... Thursday April 21, 2011 10:31 Kim ODonnel

10:31

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  This year we are going to try dyeing our brown chicken eggs. Never thought to do that before. Thursday April 21, 2011 10:31 Jeanne in Seattle

10:31

Kim ODonnel:  That should be fun. There was talk on social media this week about suggestions for natural dyes. What will you use for colors? Thursday April 21, 2011 10:31 Kim ODonnel

10:32

[Comment From Arlington Gay Arlington Gay : ]  Hey, Kim, no special plans for Sunday other than probably making ham... but Saturday will be very special. After a long time waiting for a reservation, we're finally going to VOLT in Frederick, MD. (Top Chef's Bryan Voltaggio's place.) Thursday April 21, 2011 10:32 Arlington Gay

10:32

Kim ODonnel:  Hey Arlington Gay! Nice to have you drop in. Sounds like you've got a great weekend ahead. Do you have any favorite ham tricks to share? And will there be ham sandwiches next week for lunch? Thursday April 21, 2011 10:32 Kim ODonnel

10:32

[Comment From Lizka Lizka : ]  Yes I do remember the eggs with scenes. I swear I saw them within the last couple years, but can't remember where - maybe just a phantom memory... Thursday April 21, 2011 10:32 Lizka

10:33

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: no, have never heard of those. When my daughter was smaller, we used to get Kinder Eggs from Canada. They are chocolate eggs with amazing toys inside. Way more cool that any toys you could get inside anything here in the States. Very tiny and complicated. Thursday April 21, 2011 10:33 Jeanne in Seattle

10:33

Kim ODonnel:  Yes, the Europeans and the Canadians have us beat in the chocolate egg department... Thursday April 21, 2011 10:33 Kim ODonnel

10:34

[Comment From Arlington Gay Arlington Gay : ]  I usually just braise ham medallions in OJ and brown sugar. Basic but tasty. Thursday April 21, 2011 10:34 Arlington Gay

10:35

Kim ODonnel:  Arlington Gay, will you do sides for your supper? How's about a spring-y dessert? By the way, I've been playing with caesar salad dressing. As much as I love adding a fresh farmstead to the mix, a lot of folks are freaked out by adding raw egg. So I've been playing around, keeping egg out of vinaigrette -- and it still tastes great. Thursday April 21, 2011 10:35 Kim ODonnel

10:36

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Lizka; I totally get it. I love the ceremony of coloring eggs, but I can't eat them anymore (I get horrible eczema--LOL). And no one else in the house really eats them hard boiled, so we color them and then throw them in the compost eventually. Sigh. Thursday April 21, 2011 10:36 Jeanne in Seattle

10:36

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  When I was a kid, a neighbor had an Easter egg hunt in her big yard for all the neighbor kids. She would hide a couple of golden eggs. I so vividly remember the fun of finding those golden eggs! Thursday April 21, 2011 10:36 Jeanne in Seattle

10:36

Kim ODonnel:  Golden eggs -- now that's a cool idea! Thursday April 21, 2011 10:36 Kim ODonnel

10:36

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  AG: That sounds really good. I wonder if my daughter would like that... Thursday April 21, 2011 10:36 Jeanne in Seattle

10:36

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  When daughter was smaller, we would hide plastic eggs with erasures, little foam sponge pills that you drop in water and they turn into foam animals, etc. inside. Then we would invite kids over to hunt for eggs. They loved those! No candy and you can reuse the eggs every year! Thursday April 21, 2011 10:36 Jeanne in Seattle

10:36

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Lizka: Williams Sonoma sells a set of the eggs with scenes. I bought a set this year--couldn't resist! Thursday April 21, 2011 10:36 Jeanne in Seattle

10:37

[Comment From Lizka Lizka : ]  Gold eggs hunt - what a great idea/memory! Thursday April 21, 2011 10:37 Lizka

10:37

Kim ODonnel:  The golden egg thing has got this auntie thinking... Thursday April 21, 2011 10:37 Kim ODonnel

10:37

[Comment From Arlington Gay Arlington Gay : ]  I might make your mac & cheese. More focused on VOLT than Sunday's menu right now, though. Might not be hungry Sunday. ;-) Thursday April 21, 2011 10:37 Arlington Gay

10:38

Kim ODonnel:  Arlington Gay, you may want to hold off from eating lunch on Saturday to make room! Thursday April 21, 2011 10:38 Kim ODonnel

10:38

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  This year I think I'm going to make petit fours for Easter dessert. Thursday April 21, 2011 10:38 Jeanne in Seattle

10:39

Kim ODonnel:  How cool, Jeanne. What flavor? Thursday April 21, 2011 10:39 Kim ODonnel

10:39

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  AG: what kind of food does VOLT have? Thursday April 21, 2011 10:39 Jeanne in Seattle

10:39

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I think the golden egg was some sort of bigger egg shape covered in gold foil. Thursday April 21, 2011 10:39 Jeanne in Seattle

10:40

Kim ODonnel:  I think I am going to plant something either on Earth Day or for Easter. There's something special about planting seeds to reinforce idea of renewal, rebirth... Thursday April 21, 2011 10:40 Kim ODonnel

10:40

[Comment From Arlington Gay Arlington Gay : ]  Our reservation isn't until 9:15pm so a light lunch will be safe. This will be our 5th or 6th Top Chef restaurant visit with 2 more planned for NYC in June. Thursday April 21, 2011 10:40 Arlington Gay

10:40

[Comment From Arlington Gay Arlington Gay : ]  Seasonal menus, local food. Great reputation. http://www.voltrestaurant.com/. Thursday April 21, 2011 10:40 Arlington Gay

10:41

Kim ODonnel:  I did a turkey carving video w/ Bryan Voltaggio way before he got to be famous. Those were the days... Thursday April 21, 2011 10:41 Kim ODonnel

10:41

[Comment From redweather redweather : ]  i like the idea of risotto for easter - i'm the only veg in a family of carnivores, so i want to take something everyone can enjoy and i can eat! Thursday April 21, 2011 10:41 redweather

10:41

Kim ODonnel:  Redweather, and like I said, risotto feels festive. It's a goodie. Thursday April 21, 2011 10:41 Kim ODonnel

10:41

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I think I will make a vanilla genoise and then cover them in a white chocolate glaze of some sort. Maybe put jam inside? I think they are so pretty! Thursday April 21, 2011 10:41 Jeanne in Seattle

10:42

Kim ODonnel:  Beautiful, Jeanne! Jam inside would be heavenly. Thursday April 21, 2011 10:42 Kim ODonnel

10:43

[Comment From Arlington Gay Arlington Gay : ]  We've been looking forward to this for ages. My husband gave me a gift certificate for Christmas but it took us this long to get a weekend reservation. We've never been disappointed in a Top Chef restaurant. Those folks really do know what they're doing and I like that if we're going to spend big bucks on a dinner. Very jealous you got to work with Bryan! Thursday April 21, 2011 10:43 Arlington Gay

10:43

Kim ODonnel:  Bryan Voltaggio is a nice guy. Haven't seen him in years. Happy for his great big successes. Arlington Gay, have you been to a farmers market lately in the DC area? What's in season in my old hood? Thursday April 21, 2011 10:43 Kim ODonnel

10:44

[Comment From Lizka Lizka : ]  Those petit fours sound awesome. Thursday April 21, 2011 10:44 Lizka

10:44

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I know! And would help the genoise not be too dry. Hm. Maybe I will heat the jam, brush it on the cake to sink in, and then cover the cake w/the glaze... Thursday April 21, 2011 10:44 Jeanne in Seattle

10:44

Kim ODonnel:  Jeanne, heating the jam will also thin it out, which is a good thing, and it has seeds, you can pass through a fine sieve... Thursday April 21, 2011 10:44 Kim ODonnel

10:44

[Comment From Lizka Lizka : ]  From Top Chef, Bryan seemed like such a sweetheart - like that in real life, Kim? Thursday April 21, 2011 10:44 Lizka

10:45

Kim ODonnel:  He is a real person, Lizka. At least he was when I spent time with him. Thursday April 21, 2011 10:45 Kim ODonnel

10:45

[Comment From Arlington Gay Arlington Gay : ]  I'm not sure if our farmers markets have opened yet. I'll have to check in to that. And if I'm lucky enough to see Bryan, I'll tell him you said hello. ;-) Thursday April 21, 2011 10:45 Arlington Gay

10:46

Kim ODonnel:  Arlington Gay, you'll have asparagus and strawberries before we sorry saps out in the PacNW. Our spring stash comes much later than y'all... Thursday April 21, 2011 10:46 Kim ODonnel

10:46

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Lizka: Thanks! I've been recipe testing genoise for my book and so I now can make it with my eyes closed! Thursday April 21, 2011 10:46 Jeanne in Seattle

10:46

[Comment From Lizka Lizka : ]  Regarding farmers markets, Like AG, mine hasn't opened yet (Alexandria) - glad to hear it's not just mine in the areas. I am really anxious to get back to the farmers market. Thursday April 21, 2011 10:46 Lizka

10:47

Kim ODonnel:  That's right, Lizka; you're in DC area, too. You should start seeing pea shoots, early onions, leeks, baby kale, lettuces... Thursday April 21, 2011 10:47 Kim ODonnel

10:47

[Comment From Arlington Gay Arlington Gay : ]  Ooh, maybe I'll try to get some asparagus for Sunday! I rarely remember to get to the FM at Court House, though. It closes too early. Thursday April 21, 2011 10:47 Arlington Gay

10:48

Kim ODonnel:  Asparagus is a wonderful veg for Easter supper. You can roast it at 400, grill it, quick steam, stir fry -- it's so dang versatile. And all it needs is a little salt and olive oil. Thursday April 21, 2011 10:48 Kim ODonnel

10:48

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Asparagus! I have missed it so this winter! Thursday April 21, 2011 10:48 Jeanne in Seattle

10:49

Kim ODonnel:  I know, Jeanne. I'm hankering for some local 'gras myself. We probably won't see local stalk til about June, I reckon. Thursday April 21, 2011 10:49 Kim ODonnel

10:50

Kim ODonnel:  I realized this week I'm really ready for a change of temps & produce choices. Bring on the heat! Thursday April 21, 2011 10:50 Kim ODonnel

10:50

[Comment From Arlington Gay Arlington Gay : ]  Bye, Kim. Gotta run. Thursday April 21, 2011 10:50 Arlington Gay

10:51

Kim ODonnel:  Bye! Thanks for stopping by. Eat well! Thursday April 21, 2011 10:51 Kim ODonnel

10:51

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Bye AG! Thursday April 21, 2011 10:51 Jeanne in Seattle

10:51

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I agree. This cold is getting to me. Thursday April 21, 2011 10:51 Jeanne in Seattle

10:53

Kim ODonnel:  This just in: I've got two cool special guests coming up in May: nutrition expert Wendy Bazilian will talk about the healing properties of herbs & spices on 5/5, and on 5/12 Greenpeace's Casson Trenor will join us to chat about sustainable seafood. Thursday April 21, 2011 10:53 Kim ODonnel

10:54

[Comment From Lizka Lizka : ]  Awesome on the guests! I've always been so interested in the healing properties of herbs and spices, but find it so hard to be sure what I'm finding is reliable. Thursday April 21, 2011 10:54 Lizka

10:55

Kim ODonnel:  Lizka, I'm really excited, too. Dr. Wendy is a font of information; I recently met her & was blown away. Sourcing dried spices & herbs is important. I'll be sure to weigh in w/ my tidbits on that piece. Thursday April 21, 2011 10:55 Kim ODonnel

10:55

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: That sounds awesome! Thursday April 21, 2011 10:55 Jeanne in Seattle

10:58

Kim ODonnel:  Casson Trenor is the author of the recent report on the state of seafood counters at 20 retailers across the country. I just wrote about it here: http://yourlife.usatoday.com/fitness-food/story/2011/04/Safeway-scales-the-seafood-scorecard-by-Greenpeace/46223498/1 Thursday April 21, 2011 10:58 Kim ODonnel

10:59

[Comment From Lizka Lizka : ]  Thanks for a great chat, ladies. Happy Easter. Thursday April 21, 2011 10:59 Lizka

10:59

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: Becky Selengut, a local chef and author just came out w/a new book, Good Fish. She's big on sustainable seafood. Thursday April 21, 2011 10:59 Jeanne in Seattle

11:01

Kim ODonnel:  Jeanne, really would like to get my hands on her book. Another sustaino book is out, too by Barton Seaver. Love the title: For Cod and Country. Thursday April 21, 2011 11:01 Kim ODonnel

11:01

Kim ODonnel:  Thanks for stopping by, all. Happy spring! Take care, eat well. Thursday April 21, 2011 11:01 Kim ODonnel