Robin Wheelright: A Casual Culinary Chat About Rhubarb

Summary

The Joy of Cooking Podcast: Episode Summary

Episode Title: Robin Wheelright: A Casual Culinary Chat About Rhubarb
Release Date: May 23, 2025

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Introduction and Hosts' Banter

The episode kicks off with Shannon Larson, Megan Scott, and John Becker settling into their familiar roles as hosts. Their lighthearted conversation immediately engages listeners with personal anecdotes, setting a warm and relatable tone.

• John Becker shares a humorous mishap: “I was going too fast. My stepfather, it was his 97th birthday and I just... running a little bit late...” (02:01)

• Shannon Larson chimes in with empathy: “It was for a good cause. You weren't going, you weren't going that fast. I just want to be clear.” (01:46)

This playful exchange not only humanizes the hosts but also builds anticipation for the culinary discussions to come.

Hosts’ Current Culinary Adventures

Megan Scott reminisces about her birthday celebration, intertwined with her love for the classic film Jaws. She highlights her husband John’s culinary prowess with a delightful breakfast spread she affectionately refers to as “Shannon style,” now popularly known as “girl dinner.”

• Megan Scott: “He made my favorite bread, which is the walnut, rye sourdough that he makes. And he had grapefruit and yellow kiwi and egg and sautéed kale, and it was just beautiful.” (02:38)

Shannon Larson shares her recent foray into panna cottas with roasted rhubarb, praising the simplicity and perfect sweetness of the recipe.

• Shannon Larson: “That panna cotta recipe is... super easy, too.” (05:10)

These personal stories not only showcase the hosts' culinary experiments but also set the stage for the episode's focus on rhubarb.

Introducing the Guest: Robin Wheelwright

The spotlight shifts to Robin Wheelwright, the owner of Vivian Culinary Books in Portland, Oregon. Robin brings a unique perspective as a cookbook store owner and a former restaurateur, enriching the conversation with her expertise.

• Robin Wheelwright: “We carry new and used books and we also carry. We do consignment of kitchenwares. And I don't know, we do all the things. It's great.” (08:33)

Robin’s Relationship with The Joy of Cooking

Robin delves into her journey with The Joy of Cooking, emphasizing that her appreciation for the cookbook began in adulthood.

• Robin Wheelwright: “I didn't find joy in cooking until I became an adult. And then I had to learn how to cook because I didn't have enough money to eat out every day.” (15:03)

She shares how her time in Spain profoundly influenced her cooking style, highlighting the importance of local markets and fresh ingredients.

• Robin Wheelwright: “I did a lot of, like, rabbit cookery. And I just... jumped into, you know, here's a whole animal. I want to embrace this and cook this.” (17:17)

Favorite Cookbooks and Recommendations

Robin discusses her favorite recent cookbooks, providing listeners with insightful recommendations:

1. "Hot Date" – Praised for its artistic presentation and personal storytelling.

   • Robin Wheelwright: “I am really jazzed about that cookbook.” (29:02)

2. "French at Heart" by Marjorie and Kendall Taylor Jackson – Focuses on home recipes from their Burgundy cooking school.

3. Samin Nosrat’s "Good Recipes and Rituals to Share" – A highly anticipated release offering communal cooking experiences.

4. Hetty McKinnon’s "Linger" – A salad-centric cookbook slated for an early fall release.

Robin also recommends "The Everlasting Meal Cookbook" by Tamar Adler for its innovative approach to minimizing waste and maximizing kitchen efficiency.

• Robin Wheelwright: “There's absolutely no reason [for Irma and Marianne to add red hots in conserve]. But the conserve is wonderful without.” (44:04)

These recommendations cater to a wide range of cooking styles and preferences, making them invaluable for both novice and seasoned home cooks.

Discussion on Recipe Writing and Cooking Philosophy

The conversation transitions to the nuances of recipe writing and its impact on home cooking. The hosts and Robin explore how different cookbooks cater to diverse cooking styles and learning preferences.

• Shannon Larson: “It's tricky territory. But a recipe is a set of guidelines.” (35:20)

• John Becker: “No recipe survives the contact with the kitchen.” (36:22)

They emphasize the importance of understanding one's cooking style and choosing cookbooks that align with personal preferences, whether one is a meticulous rule-follower or an adventurous experimenter.

Ad Breaks: Sponsorships and Promotions

The episode includes brief promotional segments for Marshall's Haute Sauce and Mizuba Tea Company, offering listeners discounts and highlighting unique product offerings related to cooking and flavor enhancement.

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Main Topic: Rhubarb Recipes and Tips

The core of the episode revolves around rhubarb, exploring various recipes and innovative uses of this versatile ingredient.

Roasted Rhubarb

Shannon introduces the easiest rhubarb recipe: roasted rhubarb. The process involves cutting rhubarb into large chunks, tossing them with brown sugar, orange zest, and juice, and roasting at 400°F for 20 minutes.

• John Becker: “It just goes into a 400 degree oven for 20 minutes and yeah, just super simple.” (42:00)

This roasted rhubarb can be served with panna cotta, vanilla ice cream, or as a topping for breakfast dishes like yogurt and granola.

Rhubarb Conserves

Shannon highlights a conserve recipe from The Joy of Cooking that blends rhubarb with thinly sliced oranges and lemons, creating a jam-like spread perfect for canning.

• Shannon Larson: “It's kind of like... it's jam conserves.” (43:50)

John adds a nostalgic touch, recalling Irma and Marianne's unconventional addition of red hots to the conserve.

• John Becker: “Red hots... That's weird.” (44:04)

Savory Rhubarb Applications

Megan shares her experience with a savory rhubarb sauce used on grilled salmon, expanding rhubarb's culinary versatility beyond sweet dishes.

• Megan Scott: “I made this... rhubarb Q sauce... it was so good.” (45:15)

Robin suggests adding strawberries to roasted rhubarb for enhanced flavor and color, especially in sweet applications.

• Robin Wheelwright: “If you puree it, then you just... it purees into a really nice texture.” (43:00)

John discusses freezing rhubarb, although Shannon humorously recalls reprimanding him for not properly preparing it.

• John Becker: “I was being lazy.” (48:16)

Creative Uses and Listener Tips

The hosts brainstorm additional rhubarb uses, such as incorporating it into alcohol-making with rhubarb wine—a listener-submitted idea.

• Megan Scott: “Anna... makes rhubarb wine... it's so good but very boozy.” (49:10)

Joy Scouts Recipe of the Week

The episode features roasted rhubarb as this week's Joy Scouts recipe, directing listeners to page 190 of The Joy of Cooking for details.

• Shannon Larson: “This week's Joy Scouts recipe is going to be roasted rhubarb.” (50:03)

Listener Engagement and Feedback

Shannon reads a message from listener Katie in Los Angeles, sharing her appreciation for The Joy of Cooking as a reliable resource for culinary guidance, particularly highlighting caviar preparation tips.

• Katie: “I always try to reference the joy of cooking for preparation advice before going to the Internet.” (51:12)

Upcoming Topics and Closing Remarks

Looking ahead, the hosts tease next week's topic on caviar, encouraging listeners to subscribe, leave reviews, and engage via social media.

• Shannon Larson: “Next week's topic comes from our caller.” (50:40)

They also acknowledge their production team, giving a heartfelt thanks to Dave Dresky, Haley Bowers, and Sarah Marshall for their contributions behind the scenes.

Final Thoughts

This episode of The Joy of Cooking Podcast masterfully blends personal anecdotes, expert insights from a seasoned cookbook store owner, and practical culinary tips centered around rhubarb. The engaging dialogue, enriched with memorable quotes and actionable recipes, offers both entertainment and valuable information for home cooks eager to experiment with this versatile ingredient.

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Notable Quotes:

• John Becker (02:01): “I was going too fast. My stepfather, it was his 97th birthday and I just... running a little bit late...”

• Shannon Larson (05:10): “That panna cotta recipe is... super easy, too.”

• Robin Wheelwright (15:03): “I didn't find joy in cooking until I became an adult. And then I had to learn how to cook because I didn't have enough money to eat out every day.”

• Shannon Larson (35:20): “It's tricky territory. But a recipe is a set of guidelines.”

• John Becker (36:22): “No recipe survives the contact with the kitchen.”

• Shannon Larson (50:03): “This week's Joy Scouts recipe is going to be roasted rhubarb.”

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For More Information:

• Vivian Culinary Books: Visit vivienpdx.com or follow on Instagram @VivianCulinaryBooks.

• Joy of Cooking Recipes: Refer to The Joy of Cooking cookbook, specifically pages 190 and 919 for roasted rhubarb and rhubarb conserves respectively.

• Listener Engagement: Share your cooking adventures and questions by calling 503-395-8858 or following @hejoyofcooking on Instagram.

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Stay tuned for the next episode, where the hosts will dive into the world of caviar, offering preparation tips and sharing delightful caviar-based recipes to elevate your culinary repertoire.

Transcript

[Shannon Larson]

Sa.

[Megan Scott]

Welcome to the Joy of Cooking podcast. Each week we set the table for a discussion about recipes and stories from the authors of the Joy of Cooking, kitchen victories and misadventures, and most importantly, what we are cooking and eating right now. We're glad you joined us at the table today. I'm Shannon Larson, home cook, ardent Joy of Cooking user and fan, and jaws, enthusiastic.

[Shannon Larson]

I'm Megan Scott, co Author of the 2019 edition of the Joy of Cooking. I'm a food editor by day and avoider of dish duty by night. And turning off the Vitamix with the speed set to 10 is just bad form.

[John Becker]

So personal so quickly.

[Robin Wheelwright]

Wow.

[Megan Scott]

I felt the daggers.

[John Becker]

You turned it to 11 and it's. We're not even like 10 seconds in. I'm John Becker, fourth generation co author and steward of the Joy of Cooking, America's oldest family run cookbook, and I will get a speeding ticket trying to keep Sichuan takeout from getting cold.

[Shannon Larson]

True story. That happened this week, did it?

[John Becker]

Well, it happened last week, but I got the notice in the mail.

[Megan Scott]

Oh, you got camera caught?

[Shannon Larson]

Yeah.

[John Becker]

Fun times.

[Shannon Larson]

But I mean, it was, it was for a good cause. You weren't going, you weren't going that fast. I just want to be clear.

[John Becker]

It's not reckless.

[Megan Scott]

It was like 5 over or something.

[Shannon Larson]

It was 10 over 11, but I.

[John Becker]

Feel like that's legit. It was a legit speeding ticket. I. I was going too fast. My stepfather, it was his 97th birthday and I just. He gets to bed super early and I was already running a little bit late, so I don't know.

[Megan Scott]

Food needed to be hot. I feel like you could write that in and maybe they would.

[Shannon Larson]

Yeah. Hey. I really needed to get this takeout order back home.

[Megan Scott]

He was 97.

[Shannon Larson]

Yeah. Come on.

[John Becker]

I've been concocting letters in my head all day.

[Shannon Larson]

What have you been cooking and eating this week, Shannon?

[Megan Scott]

So my birthday was last weekend on birthday and we watched Jaws. Jaws is my all time favorite movie and I watch it every single year on my birthday and usually once or twice beyond that because it's so good. I really do think it's the perfect movie.

[Shannon Larson]

It's really, it's solid. It's a fantastic movie.

[Megan Scott]

It's so beautiful. I cry every time. It's so good. But my husband John made me a wonderful breakfast that morning, which is what we call Shannon style, which is like Shannon style breakfast or lunch is just a bunch of little things. I think now it's called girl dinner, but that's always been kind of my preferred thing. I like different textures and different flavors. And so he made my favorite bread, which is the walnut, rye sourdough that he makes. And he had grapefruit and yellow kiwi and egg and sauteed kale, and it was just beautiful. And then we went out to Kotchka for dinner, and I love it there so much.

[Shannon Larson]

Yeah. So it's one of our favorite.

[Megan Scott]

It's this, like, Russian restaurant here in Portland. And it's just so fun to go to with friends and order a bunch of small plates and pickles and drink vodka.

[Shannon Larson]

Do you have any favorite dishes from there?

[Megan Scott]

They're smoked. I think it was. Smoked mackerel that we ordered was incredible. It was so good. But everything they have is. I mean, herring under a fur coat. Is that what it's called?

[Shannon Larson]

Yeah.

[Megan Scott]

Yeah, it's amazing.

[John Becker]

Do they still have the. I think it's called taranka, but it's like a fish jerky.

[Megan Scott]

I. We didn't order that. But my friend Ethan ordered the entire meal, so I can yell at him and let him know that that needs to be on the menu next time.

[John Becker]

I mean, I can see why. I can see why you wouldn't do that for somebody's birthday. It's kind of like a.

[Shannon Larson]

It's not the most shareable. Like. Well, you could order a few.

[John Becker]

But it's a little snack.

[Shannon Larson]

Yeah, it's a little snack.

[Megan Scott]

Sounds great.

[Shannon Larson]

But what a gift to have somebody at your table order your whole meal.

[Megan Scott]

Oh, my God.

[Shannon Larson]

I feel like that's just the kind of the best.

[Megan Scott]

You spent some time in, like, Russia and, like, Eastern Europe, too, so he, like, just knew exactly what we should have. That was, like, the biggest birthday gift. And my mom Venmoed my husband money for us all to order dessert and cocktails at the end. And that was a nice surprise.

[Shannon Larson]

That's so sweet.

[John Becker]

Not to mention, like, all their dumplings. It's like you're getting dozens and dozens of presents.

[Megan Scott]

Yeah.

[Shannon Larson]

Yeah.

[John Becker]

Unwrap.

[Megan Scott]

The whole experience is a gift.

[Shannon Larson]

Do you have a favorite of their flavored vodkas?

[Megan Scott]

The birch vodka is so delicious.

[Shannon Larson]

I don't even know if I've had that one.

[Megan Scott]

I had it the first time this time, and it was. It was so lovely.

[John Becker]

I saw that they were bottling their own horseradish vodka now, which is like.

[Megan Scott]

You had that one, too. It's so spicy.

[Shannon Larson]

Yeah, That's a good one.

[Megan Scott]

What about you two?

[Shannon Larson]

Well, so last week, at the end of last week, I. So I made a friend at the gym, which is it takes me a while. I've been going there for, like, over maybe a year and a half, and I finally made a friend, but she invited us over to her house, and I made these honey and yogurt panna cottas with roasted rhubarb. And we'll talk about the roasted rhubarb later because we have lots to talk about when with rhubarb. But that panna cotta recipe is. I love it so much because it's just perfectly sweetened and it uses less gelatin than a lot of panna cottas do. So you don't unmold it. You just serve it in little cups or like, we put it in mason jars. It's really tender, so if you try to unmold it, it would probably just break apart.

[John Becker]

It's a. It's a soft set.

[Shannon Larson]

Yeah, it's a very nice texture. But I highly recommend that it's super easy recipe, too.

[Megan Scott]

What a nice thing to bring over as like a, you know, a dessert for other people. Yeah.

[John Becker]

We did some Szechuan style fried asparagus, but we used the air fryer to do the first part instead of, like the. The shallow fry that you're supposed to be. You're supposed to be doing for that. So that was pretty good. Eggplant and garlic sauce. Eggplant.

[Shannon Larson]

Yeah. I mean, so you cut the eggplant into these irregular chunks, and then. And it's like the long kind, like Chinese eggplant. And then you kind of par. Fry it, but it's like pan fried. It's not deep fried. And then you make like, a really delicious, savory, slightly sweet sauce. And then it's also got a lot of garlic in it. And then you toss that with the. The fried eggplant in the skillet to kind of coat it, and it gets all glazed. It's. Yeah, it's fantastic. Sounds so good. What cookbook was that from?

[John Becker]

That recipe was from walks of life. Yeah. I mean, typically, like, when we're doing a Chinese eggplant dish, we go with, like, fresh, fragrant eggplant from Fuchsia Dunlop's Food of Szechuan.

[Shannon Larson]

That was kind of the highlights of our food week.

[Megan Scott]

I love that eggplant came up yet again.

[Shannon Larson]

Well, it's going to come up again because our Joy Scouts recipe of the week from last week was the Pambana. We learned how to pronounce it over the course of the week. And it is. It's Pam, and it is a pressed Provencal sandwich. John actually Made it today. And so it's sitting in front of us. I don't know if we're actually going to be able to eat it on the air because it is large and a little messy. It has tuna. And we used some of our. No, we didn't use our home canned tuna. Oh, you did?

[John Becker]

Yeah. I had to put a little extra in there. So, you know, that's what we have.

[Shannon Larson]

Right now, our home canned tuna. And then fresh basil, tomato, roasted eggplant, asterisks, and red bell pepper, hard boiled egg. What am I forgetting?

[John Becker]

The tuna gets mixed around with some parsley and lemon juice and olive oil and salt and pepper.

[Shannon Larson]

If you cooked along or just want to cook along.

[Megan Scott]

Page 138.

[Shannon Larson]

Page 138. Thank you, Shane.

[John Becker]

Somebody came prepared.

[Shannon Larson]

I mean, I try, but please tag us on Instagram. We're hejoyofcooking. Or you can use the hashtag joyscouts. We would love it if you cooked along and showed us what you make. And this week, we would like to welcome our guest Robin Wheelwright to the table. Robin, welcome to the show.

[Robin Wheelwright]

Hi. Thanks for having me.

[Shannon Larson]

Yeah, I didn't print out a bio to read for you, but would you briefly tell us what who you are and a little bit about what you do?

[Robin Wheelwright]

You asked me for a bio and I didn't write one, so that's why you didn't print it out. That's what I get for not doing my homework. I have to introduce myself. I'm Robin Wheelwright. I own Vivian Culinary Books here in Portland, Oregon. We are Portland's cookbook store. And, yeah, it's a great place. And I think that's why you have me here today.

[Shannon Larson]

Yeah, it's the cutest little cookbook store ever.

[Robin Wheelwright]

Thank you. Yeah, we carry new and used books and we also carry. We do consignment of kitchenwares. And I don't know, we do all the things. It's great.

[Megan Scott]

Classes.

[Shannon Larson]

You do lots of classes?

[Robin Wheelwright]

Yeah, we do classes, too. We do cookbook classes. So we pick a cookbook and then we cook four or five things from it. It's a small group, like 10 people, and then we all sit around at the table and eat together.

[Shannon Larson]

Lovely.

[Robin Wheelwright]

It's designed to get you familiar with a cookbook. So. Yeah, check out our website, vivianpdx.com it's spelled V I V I E N N E. And the last time we.

[Shannon Larson]

Were in there, which was just a couple weeks ago, you had this giant, gorgeous Le Creuset Dutch oven that Was not for sale.

[Robin Wheelwright]

You want it, but it's.

[Shannon Larson]

I was lusting over. No, I mean, I want it, but $750. I'm not going to buy it.

[Robin Wheelwright]

Every time you ask, the price goes up.

[John Becker]

Wow.

[Robin Wheelwright]

Every time I have. I have a huge one that's for sale. It's. I don't remember the capacity. Like 15 or 18 quarts. And it's oval, so it's like, different shape, but it's also the orange flamewear. Le creuset.

[Shannon Larson]

Beautiful.

[Robin Wheelwright]

Yeah.

[John Becker]

15 quart.

[Robin Wheelwright]

I don't know. Something. It's really big. It's the same size as the one that Megan is coveting, except not quite as vintage.

[John Becker]

I wish we had parties that could justify that.

[Megan Scott]

We can make parties to justify it.

[John Becker]

True.

[Shannon Larson]

I like the way you think.

[Robin Wheelwright]

Absolutely. You can use that.

[Shannon Larson]

Robin, what have you been cooking or eating this week that you're excited about?

[Robin Wheelwright]

Oh, what have I been cooking? I'm really excited about this pan bunyat that's sitting in front of me that I can't eat right now.

[Shannon Larson]

I.

[Robin Wheelwright]

Well, it's the first of the season strawberries. So I've been really kind of reveling in a strawberry moment. And then I've also really been enjoying asparagus right now. And I'm just so excited about all the vegetables that are about to happen or that are happening. I'm seeing a lot of, like, you know, broccolini and kalettes and a lot of the robs right now. So it's just, you know, just the beginning of such a long season of beautiful vegetables.

[Shannon Larson]

So all the tender things.

[Robin Wheelwright]

Yeah. What have I been cooking?

[Shannon Larson]

Are you doing anything with the strawberries other than just putting them in your face?

[Robin Wheelwright]

Yeah. Well, I am making some olive oil cake with whipped cream and strawberries for a party this weekend. So there's that. But no, mostly I. In this form, if they're really good, like, I don't want to do anything to the strawberries. And, you know, they're so good right now. So a little whipped cream with a little bit of vanilla in it and maybe a little bit of sweetener. You know, maybe some sugar or a little maple syrup. Yeah, just barely sweet.

[Megan Scott]

That was always my grandfather's ideal dessert. He would get a spoon out and put Reddi whip and then put half of a strawberry on it. And that was. That was his dessert.

[Shannon Larson]

I love that.

[Megan Scott]

Yeah. I think he's eating. He's now vegan, so it might just.

[Shannon Larson]

Be like, vegan, go whip.

[Megan Scott]

Yeah. But, yeah, he would just have that, like, five Times.

[John Becker]

My mother taught me dip it in sour cream, then dip it in brown sugar.

[Megan Scott]

Sour cream.

[Shannon Larson]

That's. Yeah, that's all right.

[John Becker]

Sour cream.

[Shannon Larson]

It's really good.

[John Becker]

So good.

[Robin Wheelwright]

Yeah, our creme fraiche would be good too.

[John Becker]

It was, I guess it was Marion's favorite way to, to eat strawberries and she was allergic. So, like, that tells you like, how good it is, right? I mean, that's a pretty good endorsement if you're allergic to something but you serve it this way and it's kind of like irresistible.

[Shannon Larson]

So I don't want to brag, but I am going to brag about the strawberries here. They're unlike any strawberry I've ever had anywhere else. Like, they are. I remember when we first moved here and ate like I had strawberries in the springtime and I was just like, I feel like I've never had a strawberry until today because they're so, they don't travel well. Like they're very fragile and very, very juicy and ripe. So they can't be shipped really. But they are just pristine. Amazing. Like the, the flavor is incredible.

[Megan Scott]

I remember when I moved here and I cut like open a strawberry because I like to cut them when I eat them for breakfast. And it was completely red all the way through. And I grew up in the Midwest and they were always like kind of white on the inside. And I was like, oh my gosh, what is this? Yeah, it's so good.

[Shannon Larson]

They're the best berries.

[Robin Wheelwright]

All the berries are the best here.

[Shannon Larson]

Yeah.

[Robin Wheelwright]

And the stone fruit here is pretty, pretty damn great.

[Shannon Larson]

Yeah.

[Sarah Marshall]

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[Shannon Larson]

Robin, do you mind telling us a little bit about your relationship with the Joy of Cooking? Was this a cookbook that you grew up with, or did you come to it more as an adult?

[Robin Wheelwright]

No, I. I learned about it as an adult, and not even as a young adult. I learned about it since I've owned the bookstore, which is three years ago. You know, I've had this bookstore, so I don't remember cookbooks in my mom's kitchen. And I think my mom, she was born at, you know, at the end of World War II, so, like 1943. And she very much was into, like, as a child, she had to do canning and preserving. And like her, everything was grown in the yard. And if she didn't grow it in her yard, the neighbors had it. And it was, in my estimation, a very idyllic situation. But for her, she wanted to shed that and was really embracing, like, the convenience aspect of, you know, the 50s and 60s woman. And so she cooked and she. I remember her being a very good cook, and I remember eating, like, a lot of fresh vegetables and things, but. But I don't remember reference books. And I was really, I'm sorry, Mom, but you made me do the dishes and you wouldn't let me use the knife. And so I didn't really find joy in cooking until I became an adult. And then I had to learn how to cook because I didn't have enough money to eat out every day. But I have always loved cooking ever since I got my hands on that knife.

[Megan Scott]

That's the fun part.

[Robin Wheelwright]

Yeah, it is. You know, it's the cutting that's the fun part. Everybody is capable of cutting and using a knife and, you know, just having good guidelines and making sure everybody is kind of calm and under control in the kitchen is the way to, I think, approach learning how to cook. So whatever age you are. And, yeah, everybody can hold a knife in my estimation.

[John Becker]

I mean, even when, you know, parents are pretty good about introducing their kids to, like, cooking. Maybe I'm generalizing from my experience, but it certainly didn't take until it was like that sink or swim moment when you Know, I moved out, and like you said, it's like you can't eat out all the time, and you just gotta kind of fend for yourself.

[Robin Wheelwright]

Yeah. And I think. I mean, the question really is about the joy of cooking and my relationship with the joy of cooking. But I could tell you about how I really got into cooking personally, before I met the joy.

[John Becker]

We'd much. We'd much rather hear about that.

[Shannon Larson]

Yeah. Yeah.

[Robin Wheelwright]

It's a better story. Well, I think that I really had a revelation in my 20s when I lived for a year in Spain, and I went to the markets in Spain and, like, the little, you know, the Fruiteria de Manolo, it was so tiny, but I could just go every day downstairs and buy produce and I could buy bread, and I just saw a different way of cooking. And I used to buy animals at the butcher in the market, too. And so I did a lot of, like, rabbit cookery. And I just. I don't know if you know anything about me, you know, that I'm kind of a wild gal. And so I. The way that I cook and. Or I learned to cook reflects that. It kind of everything I do in life is a little bit crazy and risky. And so I just, you know, jumped into, you know, here's a whole animal. I want to embrace this and cook this. And somehow I learned a couple tricks along the way, and so I began cooking. But, you know, that was 30 years ago, so.

[John Becker]

So. So it really started in Spain. What. Where in Spain were you?

[Robin Wheelwright]

I lived in Granada. Yeah. So I did a year in Spain and studied Spanish because, you know, it was fun.

[Shannon Larson]

Yeah. I won't. I won't lie. Part of the reason I studied French was because I knew I'd get to study abroad. You know, that's, like, part of it.

[Robin Wheelwright]

Yeah.

[Shannon Larson]

I wanted to have that experience.

[Robin Wheelwright]

I don't think I knew that when I started studying Spanish, but it was like I was. I kept doing college in a very, like, lost manner, and I just enjoyed Spanish classes. They were fun for me. They were easy and, like, I did well at them, and I enjoyed the, you know, the intellectual component of changing languages. So. And then I. And then I figured out I could actually travel abroad, and then I did. And then I realized, you know, all these things that I like about cities and urbanism, and then I started studying, like, living in cities in ways that don't ruin the planet. I did that as a. As a graduate student.

[Shannon Larson]

That's awesome.

[Robin Wheelwright]

Yeah.

[Shannon Larson]

I love.

[Megan Scott]

So cool.

[Shannon Larson]

I love what you were mentioning earlier about, like, being Able to go, you know, when you were in Spain, being able to go to little markets and get, you know, meat here and get bread here. And that was very much the experience I had when I studied abroad was like, you know, there was like a bakery downstairs and then there was the little fruit and vegetable shop where you could get really awesome, awesome produce. And there was a little place where you could go get pates and like pre made things, but they were homemade things. I love that way of shopping for food so much. Where you go to all these little places and get the things that they're.

[Robin Wheelwright]

Specialized or small businesses. Everybody, I mean it's, it is joyful. And that's really what, you know, why I think people become business owners often and restaurateurs. And a lot of the memories that I have of Spain and other places in Europe are like, what informed, you know, how I created the spaces that I have for you. So the bookstore being one and then its previous iteration was as a little restaurant. So I did that little fun thing too. And, and that restaurant was so inspired by this little, this little bar that was around the corner from my house. It was called the Bodeguia de Lado, which actually means like the bar around the corner. And it was around the corner for me. And it was just a single proprietress. And she was probably in her 40s and she would serve like little. She gave me a dish of pomegranate seeds with a really nice like Ribera del Duero wine. And I just was so smitten. And the place was just tiny. There were probably 14 seats at the counter. And then like the flamenco guys from the neighborhood came in and played some music and you know, it was like that kind of memory. She had all these vintage things in there too. Like she had a vintage produce scale and just everything was so adorable. So that was one of the memories that kind of shaped how I wanted to make my restaurant along with a few other places.

[Megan Scott]

I feel like it's like treasure hunting almost when you shop that way too. Because even when I go to New York, my husband is based out of New York, work wise and like I do the same kind of shopping and it's like finding little treasures in different little shops. And like you go to these places where people are so passionate about what they're selling, and then you go to the next shop and you're like, oh, they really love cheese. This is great. They're so passionate about this cheese. It's just fun. It's just like a fun Experience.

[Robin Wheelwright]

Yeah, absolutely.

[John Becker]

Yeah. The kitchen, the old space was so tiny.

[Megan Scott]

It was so tiny.

[Robin Wheelwright]

Yeah, it was a coffee shop. So I just took the espresso machine out and it actually came with an espresso machine. And I sold it to somebody and then I put induction burners and I built a little lake wall so that you could. We had some barricade from people, but you could still look over it and you could watch us cook there. That was fun. That was an interesting moment.

[John Becker]

I would imagine there was a learning curve, you know, cooking in such a tiny space. And, you know, I mean, you were doing how many seats?

[Robin Wheelwright]

I think we had 25 seats in there. I don't remember anymore.

[John Becker]

Yeah, I mean, it just seems like a lot. And you were doing it with like, in such a confined space. Did you any. Any kind of like, you know, revelations that came to you, like, out of working in. Out of such a. Such a small kitchen or.

[Robin Wheelwright]

I love working in small kitchens. I think small spaces are fine. And honestly, it conserves your. Your steps, so. And you have to just be a little more attentive to, you know, what things you have and where everything is placed. So I kind of. I kind of like that. And we were able to run a little two person line there with a little expo station. And, you know, it was adorable. And yeah, there was certainly a learning curve, but that's not because of the space confines. But I want to tell you about this place I went to when I was in Berlin, Germany. I think this was like one of the first times I ever traveled out of the country. And I think it was like for 2000, like New Year's 2000. So it was, you know, big deal. But I went to a shoe store there and they had an espresso machine and they had a dj and it was just like. That was one of my core retail memories. Yeah, I was like, oh my God, you can do whatever you want. You can have a shoe store, but you can also spin records, but then you can also serve drinks. So, you know, as I shaped my business from a. It's not a restaurant anymore, so forget about that. But the biscuits were so good.

[Megan Scott]

I went there. It was so good.

[Robin Wheelwright]

Thank you. Those were Ruth Fox's biscuits, by the way. So.

[Shannon Larson]

Who's Ruth Fox?

[Robin Wheelwright]

She's an old school Portland gal lady. And she used to manage Alma Chocolates and she's friends with the producer of this podcast, Sarah Marshall.

[Katie]

We worked together in the 90s at Urban Outfitters.

[Shannon Larson]

Oh, my God. Amazing.

[Robin Wheelwright]

But yeah, she. That's her Biscuit recipe.

[Shannon Larson]

So I remember all of your pastry things, all the cakes and the little pastries being just delicious.

[Robin Wheelwright]

Yeah, everything was pretty good. And it was always cute. And you. You know, part of what I wanted to do there was to make you feel good. So I still describe what I do as. I'm in books right now, and I. I love books very, very much. I showed you some that I picked up on the way here today, and they're. Can I tell you about those books?

[Shannon Larson]

Yeah.

[Robin Wheelwright]

They are 16 little micro books. They're probably like three and a half by two inches. And they're from a publisher, Leather Library Corporation, and they were printed in New York City between 1916 and 1920. And they're just. There's these classics and they're leather bound and they're stinking adorable. So I got those on the way here. So in addition to being a book peddler, I am a. And former restaurateur, recovering still. I like to think of myself as an experiential artist. And so what I offer you is a semi permanent art institute installation. And so with the restaurant and with the bookstore, I really want to create a feeling for you in there. So people tell me that it's unlike other places they've been or it has its own vibe.

[Shannon Larson]

It kind of feels like, to me, like an. A European kitchen that belongs to, like, an old lady who's just like, collected all these really special, beautiful things and has arranged them how she likes. I don't know, it just feels lived in. And the colors are really good because you've got like the orange vintage Le Creuset, and then a bunch of green.

[Megan Scott]

All the copper pots.

[Shannon Larson]

Yeah, all the copper things and the green stuff. I don't know. It's just. The colors are really good.

[Robin Wheelwright]

Thank you.

[Shannon Larson]

Yeah, yeah.

[Robin Wheelwright]

It's, you know, it's a white backdrop, white shelves and white walls. But then there's color from all the books and textiles. And textiles really helps.

[Megan Scott]

Yeah.

[Robin Wheelwright]

Beautiful madre linen tablecloth on the table that unfortunately, I can't sell you right now, but maybe when la Madre wakes up from her siesta, I will be able to.

[Megan Scott]

I love walking into your shop. It's so. It just feels good, and I love that. I think you're also on this cool part. If everybody. If anybody is coming to Portland, there are a lot of good bookstores right in that area, too that kind of specialize in fun things. And it's just such a fun little part of the city to go to because you can find Kind of these specialty bookshops and, like, Vivienne is like, where you go for your cook stuff.

[Robin Wheelwright]

So, yeah, there are, I believe, six bookstores on Alberta street, and there are four within two blocks of my shop. So there's Monograph Books, which is a fabulous art bookstore, and Parallel Worlds, and Melville, which is. Melville is a general used bookstore. And Parallel Worlds is science fiction, and Green Bean Books is children's books. And then me. Or me. There's me, Vivian.

[Megan Scott]

It just feels so special, you know.

[Robin Wheelwright]

We are a bonafide book street. And yeah, there's a lot of great things.

[Megan Scott]

Feels really special. Yeah.

[Robin Wheelwright]

Yeah. So how did you.

[Shannon Larson]

So the. Can you describe your store logo? I guess it's the logo.

[Robin Wheelwright]

Yes.

[Shannon Larson]

With the ladies.

[Robin Wheelwright]

The logo.

[Shannon Larson]

Okay. What's a logo?

[Robin Wheelwright]

It is our logo. So, yeah, I can describe her. She is a woman, and she is lying prone with her legs kicked up behind her, wearing only a pair of green gingham socks and reading a copy of the Joy of Cooking.

[Shannon Larson]

How'd you come up with that idea?

[Robin Wheelwright]

I'm just so lucky. So lucky. So one of my friends and former a customer at the restaurant, Emily Winfield Martin, is a local illustrator. This was part of her series called Naked Ladies Reading. And yeah, so there's a whole bunch of beautiful gals reading. And when she found out that I was opening a bookstore, she adapted that for me. And then I decided I wanted the Joy of Cooking because it's the best title, you know, to encompass everything that I wanted inside the store. I thought that was. That was the title, Joy of Cooking.

[Shannon Larson]

Love that. It's a really good. It's a good logo, so everyone should look it up on the website. On Robin's website, I have some very specific cookbook questions for you. First of all, what are the cookbooks you're most excited about right now?

[Robin Wheelwright]

Oh, so many. There's a lot of. There's a lot of great books that have just come in this year, and a couple that I'm looking forward to. So I'm really jazzed about Hot Date. It's just a beautiful book, and it's like somebody's personal notebooks, but somebody who is artistic and uses color in their notebooks and then writes recipes and then gives you, like, thoughts and stories and history. So I'm in love with that book because of all of those reasons. It also has hot pink end papers. So it's just. Is that what it's called when the pages are colored on the outside?

[John Becker]

I think so, yeah.

[Shannon Larson]

I actually don't know what that there's.

[Robin Wheelwright]

Also the first page of. When you open the book, that's like an end paper too. Right. So hopefully you understand what I mean. And, I don't know, pink.

[Shannon Larson]

When you're looking at the.

[Robin Wheelwright]

Yeah, the outside of the pages are hot pink. So maybe that's end pages, and maybe I need to learn something. If, you know, call into the Joy of Cooking, Joy of Creation podcast. Yeah. And then what else am I into? I really, really am excited about French at Heart, which is from the Marjorie and Kendall Taylor Jackson. I don't know if I did that correctly, but they have a cooking school in Burgundy, and this is their second book. And I really loved their first book. So I think this one is more of your home recipes and less of the cooking school school kind of, like, format. But I just am really jazzed about that cookbook. I'm really excited about Samin Nosrat's book that's coming out on September 16th called Good Recipes and Rituals to Share. Yeah. What else? So I'm excited about that book a lot. And I'm also really excited about. Hetty McKinnon has a new book called Linger that's coming out, I believe, at the end of. I can't remember the publication date on that one, but also, like, early fall. And it's a salad book, and I'm really excited about that. And both of those books, you can pre order signed copies on my website right now. So get your signed copies if you like those.

[Shannon Larson]

That's awesome, because I know. I'm sure that I don't know about Samin, but it seems like she would do that for a limited number of stores, so it's special.

[Robin Wheelwright]

I believe that is true, and I think that her publicist told me that she wanted to engage with small indie book sellers, and she is coming to Portland, but she's coming to a large venue, and she won't be signing books at that venue. So if you want a signed copy, then you know where I'm your gal.

[Megan Scott]

As soon as you posted that you were selling signed copies, I immediately got one.

[Robin Wheelwright]

Thank you. Yeah, yeah, we do have a cap on how many? So don't sleep on this offer.

[Megan Scott]

Yeah, please do it.

[Shannon Larson]

What?

[Robin Wheelwright]

Mash the buy. Now that buy button.

[Shannon Larson]

What is the last cookbook that made you think a little differently about cooking?

[Robin Wheelwright]

Well, I talk about this book a lot. I really like it. It's the Everlasting Meal Cookbook by Tamara Adler. So it's a really interesting book and it's provocative. She doesn't want anything to go to waste. Right? So she's talking about cooking with efficiency and grace in the kitchen. And so that means you don't, you know, clean out your fridge and make it a place where vegetables go to die. You. You use them. Right? Guilty. Looks around the table.

[Shannon Larson]

That's a beautiful thought.

[Robin Wheelwright]

So that's what this book is about. And she is like, there's a chapter on what to do with a condiment jar when it's empty, but it's not fully cleaned out. So maybe you can throw some other ingredients in there and shake it up and make a salad dressing, for example. And then there's what to do with wilted parsley or things that really I might have thought of as like, okay, that's going to the compost. But no, she's like, you know, here's a thing to do with that. And I got this idea from her because I think I was reading another book. I was reading the sous Chef's Indigenous Kitchen, and he makes corn broths. But then I had made polenta. And the polenta always sticks to the bottom of the pot. And, you know, I usually soak it and then I wash the pot and I discard whatever was at the bottom. But if I just put some water in the pot and I applied heat, then I don't have to discard, discard the polenta that's stuck on the bottom. I can just make a corn broth and then I can, you know, make a delicious soup.

[Shannon Larson]

What other stuff do you put in there other than the cornmeal, the, like, polenta?

[Robin Wheelwright]

For a corn broth, I like to use a little maserina because I like the flavor of that. And like, polenta just happened to be. You know, it just occurred to me, like, you know, you could do something with the. With the dregs of your pan pretty much every time that you cook, if you really think about it. And so I feel like that book is of kind full of all these thought provoking ideas that influence how I cook or how I think about, you know, using things in the kitchen.

[Shannon Larson]

That book chain definitely was a game changer for me as well. I remember when the original came out.

[John Becker]

Yeah, the original, not the cookbook.

[Shannon Larson]

Right, The. An everlasting meal. The smaller. Yeah, I remember when that first came out and I'd read. I like, soaked it up like a sponge because everything in it just was so smart and but yet so almost obvious, but in a way that I had never considered.

[Megan Scott]

But the writing, the writing doesn't make it feel like you're stupid, you know, What? I mean, like, it. It's. The writing is so, so good, first of all. But you're also like, oh, yeah, that's really smart. And you don't feel like, oh, I should have been thinking of this. Like, I'm like, you know, I don't want to have that guilt also. And I think that's.

[Shannon Larson]

She's very good at teaching.

[Megan Scott]

Yeah.

[Shannon Larson]

And, like, kind of edifying you as a reader and making you feel. She has a way of making things sound and feel effortless. Like, oh, yes, this makes so much sense. It's so logical, but also so beautiful and kind of poetic because you're cooking in this really holistic way. You're not just, like, finding a recipe, buying those ingredients and making it and then starting from scratch every time.

[Robin Wheelwright]

Yeah. I think she has a core belief that everybody can cook and that it's a job to be done, you know, and, like, it doesn't have to be pedantics, you know, instructions. It's like, you know, we've got to do this. How are we going to do it? I can do it. You can do it. And I think that approach goes a long way. It appeals to me because I don't care to do what other people tell me. So, you know, so I learn a lot from recipes, but I might want to question things sometimes without adulterating.

[Shannon Larson]

No, I think questioning is very adulterating.

[Robin Wheelwright]

You really want to have the spirit of a recipe. If you're going to change something, it's tricky territory. But a recipe is a set of guidelines. How much shallot is a shallot?

[Shannon Larson]

A very good question. It's a great question.

[John Becker]

No recipe survives the contact with the kitchen. I mean.

[Shannon Larson]

Yeah, I mean, that's the thing about them is, I think anytime you translate a something you're doing physically into a set of words that then someone else has to execute to get a similar result, you're really throwing it out into the world where anything can happen. Like, everyone's kitchen is so different. Everyone reads things differently. And, like, I've recently been thinking about recipe writing because, you know, we use all these conventions, all these, like, recipe writing conventions, like phrases that are really common in recipes that all the recipe writers know. But do home cooks know those phrases? And, like, if you're just starting out, does it mean the same thing to you that it means to me? And if not, what are you reading into it? I mean, it's just like, it's true. I know it's very tricky.

[Robin Wheelwright]

Everybody's at a different place. So that's why, when people will come into my shop and ask me, what's your favorite cookbook? And it's like, well, I have a lot of favorites and they will be in different categories. But what are you about? How do you cook? How do you operate in the kitchen? And what kind of instructions are going to appeal to your brain? And we're all different, so there's a cookbook for everybody, even if you don't think so.

[Megan Scott]

That's funny. I actually had on my list to ask you, other than the Joy of Cooking, what are the cookbooks people should be getting? People who want to learn to cook, who my nephew just graduated today, who are going off on their own and like, you want to give them a basis for how to cook. Other than the joy, what what would you recommend as a cookbook?

[Robin Wheelwright]

I mean, again, I might ask more about that particular individual and, you know, whether they're a rule follower or they're someone who is not going to pay attention to those kinds of things. But I think in general, to answer that question, books like Salt, Fat, Acid Heat or Flavorama is a new one that talks about flavors and what things go together. It's kind of scient approach with cute illustrations. So it's a really like digestible, if you will format. Another sort of analog to that style of book maybe would be Julia Tershen's what Goes With What. So that would be a good one to just understand the breadth of what you can do. Two more how about Whole Food? Cooking Every Day by Amy Chaplin is a really great book because she gives you base recipes and then she gives you variations on those recipes. And her goal is really to make you a better cook versus to rattle out a list of her what she likes to eat, which some cookbook authors do. And then very similar to that, my favorite cookbook author of all the cookbook authors is Abra Behrens because she does the same thing. And she talks about eating with local fruit and vegetable and whole grains that are milled in on the farm. And, you know, she's about de industrializing your diet. And she's also another cookbook author that teaches you how to cook. And she doesn't even call her cookbooks cookbooks. She calls them guides and they're full of stories and insights. She's a funny writer. She's a chef. I think her husband is a farmer and she was formerly a farmer. So she just, for me, like, I really just think she's the cat's meow. She's my favorite. And she's a great teacher, but people who need a little more structure or who are like, I just need to know what to make every night for my family. That might not be your cookbook. You might be more interested in the modern proper, which is a really great resource for, you know, pumping out some good, tasty, complete meals for your family. And there's a whole, I have a whole list of books that kind of fall into that category too.

[Katie]

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[Shannon Larson]

Okay, so this week we are going to be talking about rhubarb. Sarah, could you read the question?

[Katie]

My rhubarb plant is the size of my toddler. What are the easiest rhubarb recipes?

[Shannon Larson]

I would say so in terms of like the easiest rhubarb recipe to make. Roasted rhubarb. We have a recipe in Joy specifically for roasted rhubarb. It's delicious. It is just rhubarb cut into pretty big like 2 inch chunks and then tossed with brown sugar, orange zest and juice.

[John Becker]

Vanilla bean scraped vanilla bean.

[Shannon Larson]

But if you don't have a vanilla bean, not essential. Yeah, I wouldn't worry about it. You could use vanilla sugar or just add vanilla at the end after it's roasted. But then yeah, John, you made it.

[John Becker]

Yeah. And then there's some orange juice and you know, it just goes into a 400 degree oven for 20 minutes and yeah, just super simple. And let it cool down a little bit and chop it up and you basically just have like the easiest compote you ever.

[Shannon Larson]

And we serve that with the panna cottas I was talking about earlier. But it's also just great with any kind of like more mild flavored ice cream, like vanilla ice cream. Or serve it with Whipped cream or a custard. Anything like vanilla Y.

[John Becker]

Or just like breakfast, like a yogurt and granola.

[Shannon Larson]

Right. On your porridge.

[John Becker]

Yeah. Any on your mush?

[Robin Wheelwright]

On your gruel.

[John Becker]

Yeah, Any gruel. Really?

[Megan Scott]

We should start saying gruel more often.

[John Becker]

French toast, if you're doing a brunchy thing. Halved biscuits. You know, maybe we actually roast some strawberries with the rhubarb. And then you can just do, like, some shortcakes, you know, since we're getting into strawberry shortcake season.

[Shannon Larson]

Do you have a thought, Robyn?

[Robin Wheelwright]

Oh, I was just gonna say if you puree it, then you just. It purees into a really nice texture, too. It's very like jam custard, like, without having to do anything. So I make a similar. You can roast it. You can also just do it on a saucepan with some sugar.

[Shannon Larson]

It's a good tip. Yeah. The pureeing. Also. There is another recipe from Joy. There's a rhubarb conserves recipe, and that one is on page 919. And it's kind of like. It's. It is canned. So you do a water bath canning situation, but it's kind of between jam and marmalade because it has very thinly sliced orange and lemon in it, like peel and all. And that is really delicious. That's one of my favorite of the canning, like, the jam recipes. Enjoy. Actually. I always look forward to making that and eating it.

[John Becker]

Yeah, it's been in the. It's been in the book since the 30s, I think. I'm almost positive it might be the 43 edition. One somewhat amazing thing that Irma and Marianne used to put in this conserve is red hot.

[Shannon Larson]

Oh, yeah. Red hots. Really?

[John Becker]

Yeah. So weird.

[Shannon Larson]

There was another recipe that had red hots in it that I. It was an apple something with apples.

[John Becker]

Yeah, that's right. It was like a poached apple situation.

[Shannon Larson]

So much cinnamon. Oh, that's so strong. I'm not. I don't like cinnamon that much, to be honest. To put it in, like, to do red hot.

[John Becker]

Yeah, the conserve is. The concert is wonderful without. Yeah, there's no reason. I think it was maybe partially for color, but. Yeah, there's absolutely no reason for it. I mean, I'm sure it probably also added to the texture, but I made the rhubarb conserve just recently, and it's delicious.

[Shannon Larson]

And it's pretty. I mean, if you have. If you have the red rhubarb, then. Or pink, then it's very pretty.

[Megan Scott]

A few years ago, I also. I Can't I feel so bad. I don't remember where the recipe came from, but it was a rhubarb Q sauce, which is also really cute to say because I'm more of a savory person. I'm less of a sweet person. And you can use rhubarb in savory, like, iterations as well. And I remember that was so delicious. And I used it on grilled salmon one time. It was. I should probably track that recipe down. It was so good. I. I sent it or I had it at canning club.

[Shannon Larson]

Like, oh, nice.

[Megan Scott]

Gosh, like seven or eight years ago.

[Shannon Larson]

I think I was probably there.

[Megan Scott]

I don't remember there, but yeah. And, you know, rhubarbecue sauce.

[Shannon Larson]

It's cute.

[Megan Scott]

I'm sure there are a few recipes online that I can track down. I don't. I think it had, like, raisins and brown sugar involved, but it really was delicious.

[Robin Wheelwright]

Yeah.

[John Becker]

Every so often I. I have encountered, like, savory rhubarb recipes. Like, where, you know, it's just sliced and sauteed. Yeah. Interesting.

[Robin Wheelwright]

Pulp is about fruit, and it has different cooking methods. Like, you look up the fruit that you want. So you could look up rhubarb. I think it's in there, maybe. I think it's in there. And then you look up different cooking methods. So they'll be, like, roasted or poached or pickled. And then for each cooking method, she has a sweet and a savory recipe I love. Yeah. So for all you savory girls and just for anybody, it's a really cool way to think about fruit. I hijacked that thought train. Sorry about that.

[Shannon Larson]

Thought train.

[Megan Scott]

I have that.

[John Becker]

Too bad it's a vegetable.

[Megan Scott]

Oh, my God.

[John Becker]

Sorry. Sorry.

[Shannon Larson]

Is it.

[John Becker]

I think I read that.

[Megan Scott]

Are we going to have to.

[John Becker]

Whatever. It's like tomatoes. You know, tomatoes are fruits. Botanically speaking, I'm a pedant.

[Robin Wheelwright]

What do you do if you don't get red rhubarb, if you get green?

[Shannon Larson]

Oh, sometimes some varieties are green.

[Robin Wheelwright]

Well, even, like the same plant, you'll have some stalks that are, like, pure red on the inside and some that are kind of green with just, like, a red exterior. And if you are going to make a conserve, you're going to get, like, a brown color, which. I'll answer my question.

[John Becker]

Red hots.

[Robin Wheelwright]

Red hot, red odds. FDC 3. No, you. You could put some beet in there and, like, color it red, make it pink. So some people may have done that.

[Shannon Larson]

Be okay with brown.

[Robin Wheelwright]

No, no. I mean, maybe in a savory application, but like, if you're gonna put it on your porridge, you want it to be cute.

[Shannon Larson]

Yeah, you guys gotta be cute.

[Megan Scott]

The colors I love like that you can like pink again. For a long time, it was like, you know, pink is love now, vegetables especially.

[Shannon Larson]

Beautiful.

[Robin Wheelwright]

Well, there's hot pink, and then there's Pepto Bismol pink.

[Shannon Larson]

True.

[Robin Wheelwright]

Well, one is probably more appetizing than the other. And you can achieve both shades with rhubarb, as well as sort of like a brownie brown color. So, you know, if you're going for a certain application of rhubarb, you may want to naturally adjust your color or.

[Shannon Larson]

Use red hots or add some strawberries, some very. Some ripe strawberries to your. Unless it's sweet.

[Robin Wheelwright]

That's a good idea.

[Shannon Larson]

A savory application. But yeah, add strawberries. Which is what John has been wanting to do all week with the rhubarb.

[John Becker]

Yeah, I. I've been wanting to roast the strawberries and the rhubarb together. I'm going to deviate from the Joy Scouts assignment.

[Shannon Larson]

Well, we already made it, so we're good. We can do whatever we want now.

[John Becker]

Oh, my God.

[Shannon Larson]

Also, it's okay to deviate one more idea.

[John Becker]

It's an abyss of choice.

[Shannon Larson]

Last year, I did this because I got some rhubarb but then ended up not having time to deal with it. So I just cut it into pieces and vacuum sealed it and froze it. And it does. It will affect the texture. Like, if you just thaw it out, they will be soft. But if you are going to make a crisp or a cobbler or something, it doesn't matter. And you can just chop it up and then add it. So you can.

[John Becker]

I'm just remembering that you got angry at me for not. You got angry at me for basically just like cutting sections of rhubarb and then vacuum sealing them and then freezing them. And you're like, why didn't you cut it up?

[Megan Scott]

Oh, my gosh. I love it when you guys.

[Shannon Larson]

I don't remember that, but I'm sure you're right because it does sound like something I would say.

[Robin Wheelwright]

Why didn't you cut it, John?

[John Becker]

I was being lazy. I. That. That really is the only answer.

[Shannon Larson]

It looks pretty in the bags, though.

[John Becker]

Yeah, I thought. I thought so.

[Megan Scott]

Our friend Anna, who was on the podcast, also makes this, like, rhubarb wine that I made one time, and it is so good. And it was so. It was during, like, Covid times. So easy. It was just. You get, like, white wine yeast and let it do its thing pretty much. And it was beautiful, especially if you had the pink kind. And it was delicious but very boozy. So be careful. And I think. I don't know if there's a recipe written down for that. It was just.

[Shannon Larson]

Yeah, I think it was just the white wine or maybe it was champagne yeast.

[Megan Scott]

Yeah, maybe.

[Shannon Larson]

And just chopped up rhubarb in sugar water.

[Megan Scott]

Yeah. For days.

[Shannon Larson]

You let it sit in a Mason jar.

[Megan Scott]

Yeah.

[Shannon Larson]

And it turns into alcohol.

[Megan Scott]

Yeah.

[Shannon Larson]

Amazing.

[Megan Scott]

It was really good and really dangerous.

[Shannon Larson]

Yeah.

[John Becker]

Yeah. You guys are gonna kill somebody.

[Shannon Larson]

Don't follow that recipe. Drink responsibly, everyone. And on that note, this week's Joy Scouts recipe is going to be roasted rhubarb. It's on page 190. It's super easy, really versatile. You can serve it with your morning gruel or you can have it with delicious panna cotta or on shortcakes. Just something rich and creamy and delicious. If you have a topic, ingredient, or joy story to share, call our hotline at 503-395-8858. Leave us a message or send us a text. We'd love to hear from you. Next week's topic comes from our caller.

[Katie]

I wanted to stay in on my birthday this year and decided to purchase a good caviar for the occasion. I knew I wanted to prepare it, but I didn't know how to take care of it once it arrived and what to do the day I wanted to serve it. I always try to reference the joy of cooking for preparation advice before going to the Internet. So I looked up caviar and I was surprised to learn that you should not use metal utensils when scooping it, which is something I would definitely have done without consulting. Well, it's not really a question. I wanted to let you know how much I appreciate and use the reference part of the cookbook. Maybe this is something that would interest other listeners and you could talk about on the podcast. Thanks so much.

[Shannon Larson]

Love the show.

[Katie]

Katie in Los Angeles.

[Shannon Larson]

Thank you so much for that, Katie. We'll be talking about caviar on next week's show. All right, everybody, what are we cooking this week? Any plans?

[Megan Scott]

Back to my birthday. I was born on Mother's Day and it fell on Mother's Day this year. So my party is actually the Saturday doing a Midwestern themed party from Indiana. And I want people to just bring either what they grew up eating because we have a lot of friends here in Portland. Who are from the Midwest or what they think of when they think of Midwestern food.

[Shannon Larson]

So I'm so curious what everyone's going to bring.

[Megan Scott]

Polish roses. I know will be making an appearance.

[Shannon Larson]

Wait, what's that? I don't know what that is.

[Megan Scott]

So that is sliced ham with a layer of cream cheese, and you can either use. You wrap it around either a green onion or a pickle. I'm. I requested the pickle, not the green onion. Sorry. So that's a Polish rose. So that is from my friend who's from Michigan. I'm gonna try to do some mini pork tenderloins because I'm from Indiana and pork tenderloins are a thing, you know, so it'll just be really silly. And we'll have croquet in the backyard because that's also something we did a lot of in the Midwest.

[John Becker]

Oh, yeah, yeah, Totally. Midwest thing.

[Megan Scott]

I don't know why it was always a thing. Maybe it was just my friends and family.

[Shannon Larson]

You have to figure out what we're making.

[Megan Scott]

Well, I mean, you can't do Polish roses.

[Shannon Larson]

Yeah.

[John Becker]

Cincinnati chili.

[Megan Scott]

Yes, yes. Cincinnati chili.

[John Becker]

Kuwait butter cake.

[Megan Scott]

You can do whatever you want. What about you, Robin?

[Robin Wheelwright]

I am making. Making Spanish food this week. So I'm going to do a potato salad with albacore tuna that I poach in olive oil and green olives, and I am also going to make a seafood rice. So I'm kind of hesitant to call it paella yet because I don't know if the cooking method I use is going to be, like, under a fire burner. So. But I'm going to make a seafood rice, and I'm going to make that olive oil cake with the whipped cream and strawberries to go along with that. And there'll be a couple other little salads and things that go into that. That meal.

[Megan Scott]

God, it sounds so much more high class.

[Robin Wheelwright]

I mean, how do you. How do you argue with the Polish robes?

[Megan Scott]

I know.

[Robin Wheelwright]

I mean, that's beauty.

[Shannon Larson]

Beauty and grace.

[Robin Wheelwright]

Yes.

[Shannon Larson]

I am going to make. Well, I already made. Made it part of the way. But we're still trying to figure out our dinner time plans on Tuesday nights now that we're recording the podcast on Tuesday evenings. And we just need something that's really fast and really easy. So tonight I'm making this tomato orange soup that there's a recipe from this local deli called Elephants Delicatessen, and they make this orange tomato soup that is just fantastic. And the recipe is really easy and it's online, so we're making that and then some cheese toasties and a salad. Because the salad in the garden is giant. Like the leaves are as big as John's head.

[Robin Wheelwright]

They look so good.

[John Becker]

It's, it's really big.

[Robin Wheelwright]

Is, is there, are they orange colored tomatoes?

[Shannon Larson]

No, it's orange juice in the, in the soup. So it's like canned tomatoes, fresh orange juice. This has some rhubarb in it. No rhubarb.

[John Becker]

That could happen though. We have some rhubarb. I mean, it's already so sour. Might as well go all the way.

[Robin Wheelwright]

It's acidic. It's red. I don't know.

[Shannon Larson]

And Robin, you mentioned it earlier, but before we wrap, where can listeners follow you and buy books from?

[Robin Wheelwright]

You smash that like button. Well, you can find us on Alberta street at 2724 Northeast Alberta in Portland. And you can visit us on our website. We currently are selling our books through bookshop.org so you can order and have your books shipped to you at home or anywhere in the country. Or those pre order books I told you about, you'll get directly from us. But you'll find those on our website too, which is vivienpdx.com awesome.

[Shannon Larson]

Do you have an Instagram where people can follow?

[Robin Wheelwright]

Yeah, we're at Vivian Culinary Books on Instagram. And yeah, that's as far as we get in the social media world. World. No TikTok, no threads, no meta, no X.

[Shannon Larson]

It's for the best. It's for the best.

[Robin Wheelwright]

Thank you. We do have a Discord server. No, I'm just kidding.

[Shannon Larson]

I was like, wait a minute.

[John Becker]

Twitch channel.

[Shannon Larson]

Twitch Stream.

[Robin Wheelwright]

Yeah, we DJ it.

[Shannon Larson]

Thanks for listening to the Joy of Cooking podcast. Before we go, show some love for your favorite podcast by subscribing to the show and leaving us a review. Follow us at joyofcooking.substack.com and on Instagram hejoyofcooking. Stay tuned for next week where we will tackle caviar. And don't forget to make this week's recipe, roasted rhubarb on page 195. Call in with questions, hopes, history, or where you find joy in the kitchen. Our number is 503-395-8858. That's 503-395-8858.

[Megan Scott]

We could not do this without our fantastic team at the Joy of Creation production house. Thank you to Dave Dresky, our production coordinator, Haley Bowers, our audio engineer, and Sarah Marshall, our producer.