Dick Stein
knkx public radio
Seattle, WA, United States
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Past articles by Dick:
A farewell from Dick Stein
Hi-Ho Jazzoids! After three decades on the air at 88.5, I wanted to personally let you know that I am retiring. What a pleasure it's been to play the music → Read More
Food for Thought: Why they call It 'horse' radish
Nancy Leson asked me how the horseradish got its name. It's not because of its resemblance to a certain part of a horse. And it's not because horses like → Read More
Food for Thought: Try Stein's totebag freezer filing system
Nancy Leson says she's not the kind to clip coupons from the paper, "But I swear by that thing called the Chinook Book ." I was surprised to learn that you → Read More
Food for Thought: Eating in the time of the big snow
With weather conditions too extreme for my usual gyrocopter commute, I was forced to hitch up Yukon King to break trail for the mush into snowbound Fort → Read More
Celebrating The Sunshine With Karrin Allyson
Singer Karrin Allyson brought sunshine to Seattle last Wednesday afternoon with a live performance in our studios. Allyson and her band were at Jazz Alley → Read More
Chicken Deboning for Beginners
Even if I'm going to cook boneless chicken thighs, I always buy the bone-ins and bone 'em out myself. They're less expensive that way, and I get to save → Read More
Dick And Nancy Are A-Peeling
I thought I was getting fancy when I replaced my all-metal 20-year old Ecko straight-bladed veg peeler with the cushy-handled Oxo. Then I started hearing → Read More
Anniversary Toast: Stein Gifts Wife Of 26 Years With An Upgraded Home Appliance
On Aug. 29, The Lovely and Talented Cheryl DeGroot and I celebrated our 26th wedding anniversary. In the U.S. there's no traditional gift for that → Read More
Nancy's Just Mad About Saffron
Sometimes my mind has a mind of its own. "I know," it thought. "Let's order pricy, self-indulgent food stuff online." And so I did. "Alright, mister," → Read More
How To Stay Safe In The Kitchen
This encore Food for Thought originally aired August 31, 2016 Wrong-way handles and high-altitude deep fat drops are just a few of the kitchen safety → Read More
Spatchcock, Baby, Spatchcock!
During our recent successfully concluded (thank you very much!) spring fund drive, Nancy Leson and I asked listeners for Food for Thought topics. First one → Read More
Try These Cool Kitchen Hacks
Nancy Leson thought it was just about the coolest thing she ever saw – a knife stand made of closely packed wooden skewers at Ono Poke in Edmonds . A → Read More
Kiddie Food Memories
In this week’s Food for Thought, Nancy Leson and I dredged up our earliest memories of food. Nancy recalls wolfing an entire stick of butter. I tell how → Read More
Kiddie Food Memories
In this week’s Food for Thought, Nancy Leson and I dredged up our earliest memories of food. Nancy recalls wolfing an entire stick of butter. I tell how → Read More
How 'Hippie Food' Changed The Way We Eat
"Stein, were you a hippie?" Nancy asked. Well, I had the hair then (sigh) but no interest in the food. Which led us straight into a discussion of '70s → Read More
Stein's Week Of Cooking Madness
I took a few days off from the station and ran wild in the kitchen last week. I made pizza, steamed ribs, roast duck, duck soup, bagels, rye bread, an ill → Read More
Nancy's Enamored of Enamelware
"Stein, some women spend money on shoes and jewelry. I buy pots." And Nancy Leson has the cookware to prove it. → Read More
Inexpensive Gifts Every Cook Wants
Don't look for sous vide cookers, wi-fi enabled digital electronic smokers, or enchanted knives forged by the dwarves of Middle Earth on this list. For → Read More
What Makes Great Restaurant Service?
"Good service starts the minute you walk in the door," Nancy Leson says. "There's a certain sense of welcome. If you have it right away, even if people are → Read More
What Is The Duct Tape of Cooking?
I'm a guy who appreciates the virtues, however imaginary, of the quick fix. And what could be more emblematic of the QF than duct tape? Surely there's → Read More