Amy Cervini; Julia Child; Peanut Butter (Hour Three)

Listen

Amy Cervini: She's a young Canadian singer whose latest CD, Digging Me, Digging You, is a tribute to jazz great Blossom Dearie.

Julia Child: And from 1999, Michael's conversation with the author of Mastering The Art of French Cooking, who would have turned 100 this week.

Peanut Butter Crunch: We put it on toast, marry it with honey and jam, slap it on celery, carrots and apples. David Gutnick tries to explains why the gooey stuff is so beloved.

For more information and music used in this hour ...

Amy Cervini

amycervini2.jpgShe was born in Toronto and, when she was just 18 years old, Amy Cervini left Canada to study music at the New England Conservatory in Boston ... and never looked back. 

She has been performing in clubs and concert halls around the world, including some of the best-known venues in New York, the city she now calls home ... jazz clubs like The Blue Note and Birdland, and even the venerable Carnegie Hall.  She is also managing the careers of several other musicians; and, if that isn't enough, she's the mother of a two-year-old. 

Amy Cervini has recorded three CDs, all to critical acclaim. The most recent is a tribute to the woman she calls her kindred spirit, Blossom Dearie ... one of the great jazz vocalists of the 20th Century.  It's titled Digging Me, Digging You.

Amy Cervini joined Michael in April from our New York studio.


Julia Child

Michael's interview with the Grande Dame of the kitchen, from 1999.


Peanut Butter

peanut butter2.jpgI'll bet Julia Child would have approved of the life's work of Marcellus Gilmore Edson. And I'll bet you've never heard of him.

He was an inventor. He was from Montreal. And he gave the world its first taste of a very special thing. The guy deserves a shrine.

On October 21, 1884 Marcellus Gilmore Edson received  US patent number 306,727 for a machine to "take peanuts and roast them in an ordinary manner and while the peanuts are still warm place the said nuts in an grinding mill. By heating the grinding body the peanuts will be ground into a fluid or a semi-fluid state having the consistency of rather thick heavy molasses or cream."

The rest - as they say - is history.

Every year Canadians consume huge amounts of peanut butter - a couple of kilos per person on average. We put it on toast, on bagels, marry it with honey and jam, slap it on celery and carrots and apples and bananas and ....yes, serve it up with smoked oysters on cocktail crackers.

Generations of families, students and touring rock musicians have counted on it as a major protein ... which is why the humble ground peanut has been called 'the poor man's steak.'

Peanuts do grow in southern Ontario,  but almost all of the peanuts that make our peanut butter are imported from the southern States.

When Georgia has a drought - like it did last summer - we all suffer. Last winter peanut butter prices went through the roof.

David Gutnick went out into the streets of Marcellus Edson's hometown to find out how peanut butter lovers are managing. The Peanut Butter Crunch first aired in March.


Music used in Hour Three

Touch of your Lips, performed by Rob McConnell & the Boss Brass

Everything I Got, performed by Blossom Dearie

Tea for Two, I'm Shadowing You and Ev'rything I Got, performed by Amy Cervini

Daphne, performed by Mark O'Connor

El Manicero (The Peanut Vendor), performed by the Hilario Duran Trio


Comments are closed.