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Gourmet's Diary of a Foodie; Green Kitchen, The


Green Kitchen

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Gourmet's Diary of a Foodie
Green Kitchen, The
Program Number


Series Description

Premiere October 8, 2006

The edgy and provocative Gourmet’s Diary of a Foodie provides exclusive entrée into the passionate inner circle of the food world to uncover the latest cutting-edge food trends, must-use ingredients, kitchen gadgets and food destinations. The 20-part series affords viewers privileged access to an arsenal of trusted industry journalists and epicurean experts who deliver compelling food stories from all around the globe. From street food in Shanghai to a "flameless" restaurant in Spain, Gourmet’s Diary of a Foodie mixes travel with food to explore, inform and entertain.

Looking at the world food-first, Gourmet's Diary of a Foodie is a sophisticated, high-end series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes.

Produced by WGBH and Zero Point Zero Productions in association with Gourmet magazine and Discovery Networks International, and exclusively sponsored by TIAA-CREF. Series release date: 10/8/2006

Program Description

"Green" is in. This timely episode will explore ways that food and cooking impact our environment and vise versa. We'll visit Cabbage Hill farms in New York, where we'll learn about a system of sustainable bio-interdependence that may be a model for the coming green age, then head to the nearby Flying Pig restaurant in Westchester whose mission is to showcase the products of regional and local farmers. We'll also travel to Spain, where we'll meet a couple who explain their "eco-gastronomic" philosophy while showing us their organic garden and restaurant. Join us as we meet people across the globe who dare to make a difference with their culinary behaviors.

RECIPES Chicken and Fennel Salad with Garlic Mayonnaise Chipotle Butter Green Beans with Poached Egg and Parmesan Hamburger Buns Hamburgers Hash Browns with Red Pepper and Onion Pan-Seared Tilapia with Chile Lime Butter Roasted-Beet Salad Roasted Chicken and Vegetables Roasted-Garlic Mayonnaise

Exclusive Is It Easy Being Green? Sustainability begins at home, according to City Bakery founder Maury Rubin, a leader in environmentally conscious practices who teaches us how to build a greener kitchen, one paper towel at a time.

From the Pages of Gourmet Magazine Mr. Clean by Patric Kuh Waste Watchers by Elizabeth Royle

Asset Type

Broadcast program

Media Type


Tenaglia, Lydia (Series Producer)
Zero Point Zero Productions (Series Producer)
Collins, Christopher (Series Producer)
Chicago: “Gourmet's Diary of a Foodie; Green Kitchen, The,” 04/22/2008, WGBH Media Library & Archives, accessed October 23, 2016, http://openvault.wgbh.org/catalog/V_6082672C1D264473A9DFDA9AE0E36590.
MLA: “Gourmet's Diary of a Foodie; Green Kitchen, The.” 04/22/2008. WGBH Media Library & Archives. Web. October 23, 2016. <http://openvault.wgbh.org/catalog/V_6082672C1D264473A9DFDA9AE0E36590>.
APA: Gourmet's Diary of a Foodie; Green Kitchen, The. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_6082672C1D264473A9DFDA9AE0E36590
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