Dehydration is one of the oldest methods of food preservation. In fact, it’s been used for centuries as an efficient mechanism for safely storing fruits, vegetables, herbs, pasta and even meats. And thanks to the revival of DIY methods like fermentation and canning, dehydrating foods is having a moment. But this time, it’s not just reserved for hippies and backpackers.
In her new book, “Dehydrating: Simple Techniques and Over 170 Recipes for Creating and Using Dehydrated Foods,” author Jeanette Hurt shares the many reasons why purchasing a dehydrator is a smart move for avid home cooks.
On this week’s podcast, we’re catching up with Hurt, the author of 15 tomes including "Wisconsin Cocktails," "The Joy of Cider,” "Cauliflower Comfort Food" and “The Unofficial ALDI Cookbook”, about her newest release, which offers advice, recipes and ideas for preserving the harvest, reducing waste, saving money and creating inventive gifts for food lovers.
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As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
