Mark McClusky says for elite athletes today, pushing boundaries and breaking records is all about "the aggregation of marginal gains."
As the weather turns colder, Kathy Gunst‘s thoughts turn to soups and hot sandwiches.
Gunst, Here and Now’s resident chef, is also thinking about what’s in season: mushrooms and apples. Her 2011 book “Notes from a Maine Kitchen: Seasonally Inspired Recipes” is a month by month look at what produce is best and includes both anecdotes and recipes.
For October, Kathy forages for mushrooms and comes up with recipes for mushroom “pasta,” roasted mushroom soup and grilled Gruyere with maple-caramelized apples. Yum!