Dick Stein

Midday Jazz Host

Dick Stein has been with KPLU since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.

His most memorable KPLU moment: Peeling Alien life form from Erin Hennessey’s face after it leapt at her from the biohazard refrigerator he picked up cheap for the station at an FDA garage sale. Dick is married to nationally noted metalsmith, jewelry designer and cowgirl “Calamity” Cheryl DeGroot.

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Food for Thought
4:33 am
Wed March 30, 2011

Wit Whiz?

What we're talkin' about.
Nancy Leson

The headlined question can be further refined -- and refined is the word -- to "Light, Tex-Mex, Salsa Con Queso, or Italia?"

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Food for Thought
4:30 am
Wed March 23, 2011

Vegetarian? "Thass easy for you to say..."

Dick clicks with his celery stick
KPLU

It's a giant veg-out!

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Food for Thought
4:15 am
Wed March 16, 2011

For a good time call John Pizzarelli

John Pizzarelli having a ball along with his audience at the KPLU studios.
KPLU

And for good eats call his Aunt Vera.

What a great time Nancy and I had hanging out with Pizzarelli and talking about food, food movies and his aunt Vera's cooking -- immortalized in song in this segment.  One of the food movies we discussed, Big Night, about an Italian restaurant in the '50s, features a deliriously over the top multi-course feast prepared for an expected visit from Louis Prima. 

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Food for Thought
5:14 am
Wed March 9, 2011

John Pizzarelli's box lunch serenade

The man just can't stop entertaining
KPLU

The only difference between John Pizzarelli and a real ham is...

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Food for Thought
1:24 pm
Wed March 2, 2011

Ugliest cooking pot winner

Dick Stein presents prize to Tina Koch (pulling-the Big Red Switch). Cick on photo and scroll to see her winning entry.
KPLU

And the winner is...

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Food for Thought
4:16 am
Wed February 23, 2011

The power of sour

Nancy Leson's vinegar habit exposed!
Nancy Leson

I like it straight out of the bottle, no ice, no glass.  And with apologies to Fast Eddie Felson, I don't mean JTS Brown bourbon.

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Food for Thought
2:31 pm
Tue February 15, 2011

Put them all together, they spell tiramisu

Here's the stuff you need...
Nancy Leson

Created for a Medici, it was the dessert of choice for Venetian working girls.

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Food for Thought
4:49 am
Wed February 9, 2011

Leson and Stein put feet in mouth – again

Chicken feet -- Claws for our jaws
Courtesy of Nancy Leson

Our diets lay bound, gagged and locked in the trunk as Nancy and I sped toward our date with Wretched Excess.

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Food For Thought
4:35 am
Wed February 2, 2011

New pie bakeries roll out in Seattle

The shrink-ray is insatiable. First it came for our donuts. Now it focuses on pies. These days you can get ‘em so small they should come with postage stamps instead of napkins.

In this Food for Thought, Nancy Leson tells about two of the new mini-pie joints recently opened in Seattle: Pie, located in city's Fremont neighborhood, and High 5 Pie on Capitol Hill. 

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Food for Thought
4:52 am
Wed January 19, 2011

Supermarkets' trading on 'charade of intimacy'

Supermarkets are pretty familiar with what we buy. Nancy and Dick say they're getting a little too familiar overall
KPLU

Have you noticed your local grocery clerk asking you more personal questions of late? "Plastic or paper?" is giving way to "What are your weekend plans?"

This wicked turn toward what they call a 'charade of intimacy' doesn't sit well with Dick and Nancy. They've had it up to their squeaky shopping carts with faux familiarity!

And what about those frequent shopper cards that populate your wallet? Are they really 'saving' you money, as you're told at check out? 

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Food for Thought
4:02 am
Wed January 12, 2011

Seattle's restless restaurant scene

Serious Pie is serious pizza, and chef Tom Douglas is expanding on his success. A second location opened in South Lake Union, one of three new Douglas kitchens.
Tom Douglas.com

The end (and the beginning!) of the year often marks change in business of all kinds, and the restaurant business is no exception. 

Nancy and Dick lay down the latest on some noteworthy Seattle restaurateurs who have opened - or are about to open - new kitchens. Other famous spots have new names, or new owners.  Nancy says look out for:

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Food for Thought
7:24 am
Wed January 5, 2011

Making mochi to ring in the year

Formed mochi rounds, up close.
Nancy Leson

It's the first Food for Thought of 2011, so Nancy and Dick put the spotlight on a little morsel associated with the start of a new year from the Japanese tradition: Mochi making.  

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Food for Thought
4:18 pm
Wed December 29, 2010

Cooking in a power outage

This little propane grill and a canister of propane cost about $25 and are widely available. The backyard (or, in this case, back porch) cooking option is a handy alternative in a power outage.
Gary Davis/KPLU

A lot of folks around these parts lately have become experts at cooking during a power outage. A listener asked Nancy and Dick to offer their own tips on making do when the juice shuts off.  

This week's Food for Thought makes sure your covered when the lights go out. 

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Food for Thought
6:01 am
Wed December 15, 2010

Nancy's French Adventures

Nancy Leson is home from her KPLU Travel Club trip to France, full of stories, tales of tastings, and the trials of rich food.
Paul Stankavich/KPLU

Seattle Times Food Writer Nancy Leson is back from her KPLU Travel Club trip to Paris, where she ate…and ate…and, well, you get the idea.  

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Food For Thought
5:57 am
Wed December 1, 2010

Following the Fish

Gene Ikeda of Seattle's Mutual Fish Co., makes his restaurant deliveries to restaurants around town, something the Rainier Valley seafood shop has done for decades. Here he delivers to Vios Cafe on Capitol Hill.
Nancy Leson

Ever wonder how your favorite restaurants make sure they have the freshest seafood ready to serve to you? Dick and Nancy take you on a journey from the boat (and the airfreight cargo office) to the table, and follow one of the regions top seafood proprietors on this week's Food for Thought.

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