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 David Pursehouse (https://creativecommons.org/licenses/by/2.0/)

The comedian Buddy Hackett used to tell the story about a man who didn't know anything about farming but who bought a farm anyway. A friend asked him what he was going to plant. "Razor blades and cabbages," the would-be farmer told him. "What could you possibly get out of that?" his friend asked. The landowner replied, "Coleslaw."

You can't blame that man for experimenting with "cutting-edge" agricultural methods. After all, coleslaw is the perfect accompaniment to grilled meats, chicken, and fish that so often are the mainstays of summer meals.

flickr user Delphine Ménard (https://creativecommons.org/licenses/by-sa/2.0/)

Not long ago the Hungarian government banned the sale of paprika marketed by three local companies because it was found to have been adulterated with a South American strain of a spice that might prove dangerous. Subsequently, seven senior members of the three companies were indicted.

The resulting scandal demonstrated that in Hungary they take their paprika seriously. Just as seriously as the Italians take their pasta, the Japanese take their rice or the English their tea.

Flickr user robinmcnicoll (https://creativecommons.org/licenses/by/2.0/)

I enjoy baking cookies. It gives me great satisfaction to see how my family and friends enjoy the results of my efforts. But the truth is I really do it for the dough.

Let’s face it. It’s hard enough to keep your hands out of the cookie jar, but what’s really difficult is keeping your fingers out of the mixing bowl. In fact, the practice of eating raw cookie dough has become so popular that many people buy packaged cookie dough from the grocery store with absolutely no intention of ever baking it.

flickr user Lukas Kästner (https://creativecommons.org/licenses/by-sa/2.0/)

Perhaps you've seen the promo on the Weather Channel in which a meteorologist presents a lesson about tornadoes. He fills a blender container with yogurt and milk and blends it on progressively higher speeds. Finally, a student in the class blurts out, "So a tornado is mother nature's way of making a smoothie!" 

I don't know how apt the comparison is for meteorological purposes but one thing's for sure -- smoothies have become so popular, they're popping up as frequently as tornadoes in Kansas during May.

Feta Cheese

May 29, 2017
flickr user Rebecca Siegel (https://creativecommons.org/licenses/by/2.0/)

Every time I visit Athens I come away with a renewed appreciation for the contributions of the ancient Greeks to human civilization. No, I'm not talking about democracy, the theater or even the Olympics. I'm talking about feta cheese.

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