“There never was such a goose. ... Its tenderness and flavour, size and cheapness, were the themes of universal admiration,” wrote Charles Dickens in A Christmas Carol. On this episode, Washington State University executive chef Jamie Callison offers ways to roast and serve the classic holiday goose and sides. It’s a dish ready for a comeback.
Also in this episode:
Read more about roasting goose, biologist Stephanie Porter’s research on symbiosis, and John Streamas’s plague journal of 2020.
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