Neil Saavedra

There are recipes galore on the interwebs.

You just go on, you look on there, and you can find all kinds of things that you can cook in your rice cooker.

So now, rather than it being just, I mean, the premier recipe,

product for cooking rice so you don't have it burnt on the bottom and that smell that permeates the remainder of the rice, that they are great.

But use them for that oatmeal.

Use them for that chili, for breakfast omelets, whatever it is.

They are way more versatile than people think they are.

All right, stick around.

We've got much more to come on The Fork Report today, including talking about low-stress cooking when we return, techniques for 2026.

Deborah Borden will be my guest, so go know where.

You're listening to The Fork Report with Neil Saavedra, on demand from KFI AM640.

If you're not familiar with the show, every Saturday we kind of just get away from the heaviness of the news and celebrate food.

The people that make it, the culture behind it, cooking at home, going out to eat, gosh, how it ties into the local economy, anything and everything dealing with food is what we look at on a Saturday.

And today, you know, it being the new year and all.

i know that we're all looking for ways to one have more good food that is good for us or more healthful as the case may be and also uh you know grab hold of anxiety or things like that because nobody wants to be stressed not to mention it's garbage on your body

So we have an author and a cook in her own right, the Sioux therapist they call her, and she's a pioneer of culinary therapy and psychotherapy or therapy, and she's a psychotherapist.

She's an author and one of the leading experts in the nation on culinary therapy, which I'm going to ask her what the hell that is right now.

Deborah Borden, welcome to The Fork Report.

First of all, you're on the East Coast.

There is another famous East Coast Borden.