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First Aired - 02/13/2013 09:00AM
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Southern food is a rich, culturally-diverse cuisine influenced by hundreds of years of history and several continents. Chris Hastings, Owner and Executice Chef of Hot & Hot Fish Club, is in the studio today with Erin Fairbanks to talk about his storied career in the kitchen, and the allure of the South. Find out why Chris continually returns to the South despite his many culinary adventures. Why is Southern food often essentialized as one type of cuisine? Tune in to hear Chris talk about the importance of the farm-to-table movement in terms of restaurant sustainability, and why it's important to create relationships with producers on a personal level. Hear Chris and Erin talk about the lasting effects of the Gulf oil spill. This segment has been brought to you by Seersucker.
"As a rule, outside of the South, people don't understand that it's a rich and diverse tapestry of cultures and traditions." [5:40]
"The South has become more popular than even in terms of discovery." [12:35]
-- Executive Chef Chris Hastings of Hot & Hot Fish Club
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Keep it Local, Seasonal (21:45)
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Southern chefs, The Hot and Hot Fish Club, working in the kitchen, culinary school, Johnson & Wales, Rhode Island, farm-to-table, Chris Hastings, Ritz Carlton, Alabama, regional cuisine, Southern food, slave trade, North African Ingredients, Gulf states, French, German, farming traditions, seasonal food, fried okra, collard greens, field peas, corn, Birmingham, food community, college, raw ingredients, Twitter, culinary landscape, real estate, local, agriculture, authenticity, edible landscapes, Pompano, fine dining, sourcing, regional fish, oil spill, Gulf of Mexico, bulldozer lobsters, Red's Best, sustainable,To comment on this episode click here. There are currently Comments
First Aired - 08/19/2010 12:00PM
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This week on A Taste of the Past Linda spoke to "Hoppin John" Taylor, master of "low-country" cooking. The low country is the coastal area of the Carolinas originally settled by wealthy plantation owners from Barbados. After French Huguenots and Mediterranean Jews settled along with an influx of West African slaves, a cultural and culinary melting pot resulted, giving the US its first taste of a huge range of foods and dishes. This episode was sponsored by Fairway: like no other market.
Photo 1: John Hoppin Taylor, Photo 2: South Carolina "Low Country"
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A Taste of the Past Introduction (17:52)
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A Taste of the Past, Linda Pelaccio, fish boil, low country cuisine, where is low country?, low flat coastal plain that used to be under water, John's accent is from Georgia not South Carolina, John's parents were both scientists, the food between one coast plain to another is similar, the first creole cuisine in America, history of South Carolina, the land of the Carolinas was given to a bunch of rich guys in Barbados when Charles I had been beheaded, all of the land south of Virginia was called Charleston after Charles, they began to import slaves from West Africa rice growing land to grow their rice, by 1708 there was a black majority, they hired John Locke to write a constitution for them, Locke provided religious freedom in that constitution making it the first place in the world to provide religious freedom by law, Charleston and the low country became a haven for people being persecuted, French Huguenots, Lutherans, Sephardic Jews, Charleston had the largest Jewish population in the new world until the Industrial Revolution, Sephardic Jews are from the Mediterranean and ergo had a love for delicious Mediterranean food that had not yet been seen, Gullah was the common language among people that could not read or write, Hoppin John's Low Country Cuisine, origin of the name Hoppin John, Hoppin John is a simple bean and rice pilaf, dish came from West Africa, low country cooking, black eyed peas, shrimp and grits, www.hoppinjohns.com, hominy, developed in the Southeast and Southwest,Linda Pelaccio (16:46)
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John Hoppin Taylor, red rice, it will never go away, Jambalaya, Jessica Harris, Charsleton, rich aquaculture, subtropical, 5000 acres of wetland, swamps, marshes, rivers, streams, 8ft tide, biggest tide on the East Coast, Charleston was the richest city in America for 200 years, benne, sesame seeds, okra, gumbo, West African influence on food, yams, similar to new world sweet potatoes, field peas, bread made with rice or corn, quail, what is ricebread?, daily bread of Charleston for 200 years, heirloom vegetables, low country cooking is similar to some of the fancy cuisine going on right now, does low country cuisine still exist?, absolutely, Edisto Island, it's always existed where there has been no break with the land or water, traditional dishes you will find in the homes of hunters fisherman and farmers, common mans dishes, Hoppin John, pine bark stew, chicken bogs, fish stew, complicated desserts have disappeared, the culture changed after the Civil War, many young men in the South were killed off, they lost their lands, A Low Country Evening, at the Smithsonian, John will also be at Pig Island,To comment on this episode click here. There are currently Comments
First Aired - 12/07/2010 06:30PM
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This week on Why We Cook, Erica defends ground meat. Not only is ground meat one of the more profitable ventures for small farmers, it can also be some of the most delicious and affordable meat. Tune in and re-live Erica's experiences working on a lamb farm, learn about Actomyosin and find out why you should never ever throw away that leftover crust after coking. This episode was sponsored by Fairway Market - like no other market.
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Why We Cook Introduction: Gound Meat (12:50)
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Erica Wides, Why We Cook, Chefsmartypants, Heritage Radio Network, Fairway Market, Grand Army Plaza Farmers Market, New Amsterdam Public Market, Brooklyn Food Shed Market, Atlantic Ave, we have many market options in NYC, fatty rich dark meat, ground pork, ground lamb, pigs bred for the Hapsburgs, descended from wild boar, heritage breeds, Heritage Foods USA, Erica ate a lot of ground beef growing up, grassfed burgers, fear of e coli, industrially raised cattle, line moves quickly, meat contamination from fecal matter, too fast too much too mechanized,Why Buy Ground? Erica's Experience on a Lamb Farm (9:08)
Tags:
ground meats can be very versatile, less expensive than whole cuts, profitable for small meat producers, Erica interned at a lamb farm, hosing down carcasses, they go from animals to meat very quickly, Erica stayed with the family, lamb is the best meat, seared patties, crusty and pink, lamb should be eaten medium rare, cauliflower with turmeric, burgerettes, meatballs, deglazed crust with white wine, tablespoon of heavy cream, sweedish meatball sauce, IKEA meatballs if they migrated to Sicily,Actin + Myosin = Actomyosin! (8:17)
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actin, myosin, gives meat its structure and shape, when you grind and mix it the actin & myosin combine to form actomyosin, creates webby glue that holds together the ground meat, bolognese sauce, always deglaze, don't throw out the crust!, Erica harvested her honey!, her bees ate a lot of the honey,To comment on this episode click here. There are currently Comments
