Elizabeth has been cooking for over 35 years, at home and professionally. Most recently, she’s been running a booth cooking crepes at the Madison Northside Farmers Market. On the air, she tells stories, sometimes reading but mostly out of her memories. Her Access Hour radio program can be broken down into these pieces:
1. An aphorism that she has used as a guiding principle.
For example, a famous, early 20th-century food writer named MFK Fisher (you may know her) was once asked: “Mary Frances, why do you always write about food. Why don’t you write about war or about love.” She responded: “When I write about food, I am writing about love and about war.”
Or, as another great writer with an illustrious culinary past wrote: “In cooking as in all the arts, simplicity is the sign of perfection.”
Or, “once we know our boundaries, we can soar beyond them.”
2. An example cookbook author who has influenced many cooks: Elizabeth reads out a recipe and discusses it, noting the nuances of the writing style, technical intent, and deliciousness (and why) of the final product.
3. A Madison story: She shares a story about something she experienced in Madison that touched her deeply, in food.
4. World cuisine: She highlights a tradition and dish from a country, explaining much about it from several different angles. Those may include spices and flavors used in a dish, the process used to make it (heat source-fire, tools, fermentation…), the craft aspect of it, the tradition around eating, etc.
5. Her own story: she shares out one of the many, many stories from her past 3 decades as a cook in the world. It may have taken place in Paris, The Netherlands, Sicily, Mexico, Jerusalem, Milwaukee, and involves her children as well. “The 3 great loves of my life are my 2 children and cooking.”