Rip and John Musser discuss the movies they watch over and over again.
Rip shares a recipe he discovered during a trip to Iceland: haddock with blue cheese sauce.
Rip demonstrates how to make biltong, an African method of preserving meat by curing it with salt and allowing it to dry.
Rip speaks with Mike Davis about the functioning of the rail system in the US, the personnel involved, the equipment used, the different types of trains, and more.
Rip talks to Brian Yarvin, author of The Ploughman’s Lunch and the Miser’s Feast, A World of Dumplings, and Lamb: A Global History, about his travels involving food.
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