Tom Harte

Host - Caffé Concerto

Tom Harte is a retired faculty member from Southeast Missouri State University where he was an award-winning teacher, a nationally recognized debate coach, and chair of the department of Speech Communication and Theatre.

A founder of “My Daddy’s Cheesecake,” a bakery/café in Cape Girardeau, a  food columnist for The Southeast Missourian, and a cookbook author, he blends his passion for food with his passion for classical music in his daily program, The Caffe Concerto.

An inveterate traveler as well as a connoisseur of food and classical music, Tom has been to the five major continents and sailed the seven seas in search of great music and great cuisine, delicacies which he enjoys most when consumed simultaneously.  He also hosts A Harte Appetite.

Ways to Connect

flickr user Paul Joseph (https://creativecommons.org/licenses/by/2.0/)

"On every breakfast plate in the South, there always appears a little white mound of food. Sometimes it's ignored. Sometimes insulted. But without it, the sun wouldn't come up, the crops wouldn't grow, and most of us would lose our drawl." That's what Bill Neal and David Perry said in a little cookbook published a few years ago. They were talking, of course, about grits. And, at least from a Southerner's point of view, they didn't overstate the case by much. 

Perhaps you've noticed the recent newspaper ads for something called the "vinegar diet," which promises that you can lose weight without cutting calories or going hungry. The hitch is you have to drink vinegar several times daily. I haven't tried the regimen but I suspect it would sour me even further on dieting. Unless, however, I could substitute that most un-vinegar-like of vinegars, the balsamic variety.

I remember well the first time I went to Paris, more than 30 years ago. What impressed me most was not the Eiffel Tower or the Louvre. No, it was the bread. Crusty, chewy and full of flavor, there was simply nothing like it available at home at the time.

Nutella

Oct 2, 2017
flickr user Janine (https://creativecommons.org/licenses/by/2.0/)

"I appeal to history," protested Napoleon Bonaparte as he was shipped off to final exile on St. Helena. History's ultimate judgment is still out on the diminutive Corsican, but I submit that from a culinary standpoint he deserves our gratitude. That's because were it not for Napoleon one of the world's greatest indulgences might never have been invented.

Pomegranates

Sep 25, 2017
flickr user coniferconifer (https://creativecommons.org/licenses/by/2.0/)

The pomegranate, that beautiful fruit with the jewel-like red seeds, has recently exploded on the culinary scene. Which is appropo for a fruit which inspired the name a hand-tossed explosive, known as the grenade.

Grenadiers, 18th century soldiers who specialized in throwing grenades, thought that the device's shrapnel pellets reminded them of those seeds. Though the pomegranate may have only recently come into its own as a trendy ingredient, it has been around for a long time.

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