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About

Associate Producer, Here & Now Most recently, Jessica worked as an associate producer at WBUR's daily local program, Radio Boston. Jessica moved to Boston in 2008 and has lived many places since leaving her native Texas. After graduating from college, Jessica worked as a federal employee, documentary film festival producer, oral historian, university teaching assistant, traveling saleswoman and klezmer musician. Her work and projects have appeared in The Washington Post, The Christian Science Monitor, Bust, Barnard Magazine, National Public Radio, Public Radio International (PRI), and the BBC. Jessica's freelance radio work has received various awards including accolades from the Religion Newswriters Association and the Dart Center for Journalism and Trauma. As a Fulbright Scholar in El Salvador, Jessica collected and studied oral histories from the Jewish Community based in San Salvador. Jessica received her B.A. in political science from Columbia University’s Barnard College and her M.A. in history from Indiana University. She learned how to make radio from the phenomenal folks at the Salt Institute for Documentary Studies. Jessica lives in Somerville with her husband, twin son and daughter, and two cats. To learn more about Jessica’s projects, both current and past, please visit www.jessicaalpert.com.

Food Therapy: Tiny Urban Kitchen

Photo: Flickr/Tavallai

I finally checked out Life Alive Cafe in Cambridge and was totally blown away; the combination of flavors, the great vibe– an excellent experience overall.

I ordered a delicious combo of grains and veggies, and my favorite part?

The beets.

When I decided to try and re-create the dish at home, I instantly doubted my own beet-making skills. So, in preparation for this post, I scoured blogs for an excellent “how-to.”

Here’s one for your veggie-making pleasure.

Jennifer Che of Tiny Urban Kitchen fame took on the golden-roasteds this weekend and shares her wisdom.  The secret? CARAMELIZING FIRST.  Check out her post to learn more.

PRK On The Air: ‘The Making Of A Chef’

Courtesy Photo, Random House

On Point takes on this topic–and goes behind the hallowed walls of the Culinary Institute of America in today’s second hour.   Here’s host Tom Ashbrook’s explainer:

In New York’s Hudson River Valley, there are two famed institutions. Both instill discipline, expect perfection and weed out the weak. The first is West Point. The second, is the Culinary Institute of America.

Tom welcomes Jonathan Dixon, author of “Beaten, Seared and Sauced: On Becoming a Chef at the Culinary Institute of America,” and chef and cookbook author Sara Moulton (another  Culinary Institute of America grad).  As always, Tom will be taking your calls.

Listen LIVE or catch the show later today HERE.

PRK On The Air: The Wild Greens Of Spring

Photo: Jesse Costa for WBUR

A sure sign we’ve hit SPRING! in New England– those fabulous spring leeks, AKA ramps, start popping up in wooded areas (hopefully not too far from home).   Here & Now resident chef Kathy Gunst searches for a few wild greens in New Hampshire and takes us along.  Click HERE for the audio and some gorgeous recipes and photos.

Also, check out Kathy’s essay on spring greens: Wild Things: I think I Love You

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PRK On The Air: Steak Courtesy of Andy Husbands and Verrill Farm

Photo: Dan Mauzy

Radio Boston is making a habit of this.

Every month or so, co-hosts Meghna Chakrabarti and Anthony Brooks head out to a local farm or farmer’s market with Tremont 647’s Andy Husbands. The series is called “Farm to Fork.”  Together with Andy, the co-hosts pick a vegetable or protein and head back to the kitchen to cook up a quick, healthy delicious dish.

Last month, it was Meghna and a winter root vegetable salad and this month Anthony takes on steak and parsnip puree. Take a listen, pick up a new recipe, and get your appetite just a little more engaged before mealtime.

Pantyhose Required

Photo: Flickr/Dennis Wong

All weekend I’ve been preparing for a major Passover seder. It’s major because it’s my first. Throughout the iPhone recipe briefings and constant picture sending, my mother has been incredibly supportive. I’m lucky.

This whole experience makes me think back to eating in and eating out throughout my childhood. My father, a physician in Houston, used to take us to the “Doctor’s Club” on very special occasions. It was a huge deal. Dresses and fancy shoes, suits and ties. I LOVED IT (also loved the filet mignon and bananas foster). But the food, in my young mind, was almost an afterthought.   It felt incredibly elegant and special; we almost spoke to each other differently. My father would pull out the chair for me and us kids actually tried to chew with our mouths closed.   So when I read MC Slim JB’s blog post on the golf shirtification of fine dining in Boston, I could truly relate.

I’m not sure whether fine dining is dying in Boston but I do know that it simply can’t die in my world.

Continue reading →

PRK On The Air: Passover 2.0

Photo: Flickr/AlphaTangoBravo

I’m already salivating and it’s not even show time.  Today on Radio Boston, we welcome three chefs to reveal and regale: Tony Maws of Craigie on Main in Cambridge, Michael Leviton of Newton’s Lumiere and the forthcoming Area IV, and Reyna Simnagar, author of “Persian Food from the Non-Persian Bride.”

Tune in at 3pm (or listen online) and get the recipes HERE.

Next week, when we’re deep in Passover country, Radio Boston and PRK will be sharing some of YOUR recipes.   Include them below or send them to radioboston@wbur.org

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Passover Food Therapy From The Jew and the Carrot

Photo: Flickr/Culinary Geek

God help me — this year I’m hosting my first Passover seder.

I’ll be documenting my experience as the week progresses but let’s just say I’m lucky my mother and I get along–she’ll be sorry she said she’d walk me through.

As I scour websites for recipes and advice, I keep on coming back to the Jew and the Carrot. Whether the topic is Iraqi beet stew or egg creams, it’s a great site for all of your pre-holiday menu-mulling.

Any Passover sites you’d like to share? Comment below or tweet us @pubradiokitchen!