Cooking Issues
LIVE 12 - 12:30pm EST
First Aired - 09/14/2010 06:30PM
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This week on Why We Cook Erica talks urban foraging and flavored honeys. A recent trip out to the northwest found Chef Erica in a wonderland of wild blackberries. These "Queens of the Berry World" grow like weeds out there, literally--many residents of Portland consider them to be thorny pests rather than a bounty of free wild treats, and they can often be found for sale at green markets a stones throw away from areas where they're growing wild. This episode also looks at carrot honey and Whole Foods's impressive new effort to spread awareness about conserving seafood. This episode was sponsored by Whole Foods Market.
New York City’s Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slope’s Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen.
Photo 1: Green Figs, Photo 2: Blackberries
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Why We Cook Introduction: Portland Honey (11:01)
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Why We Cook, Erica Wides, Heritage Radio Network, Whole Foods Market, NYC Craft Beer Week, bad honey, Portland Oregon, West Coast light, farmers market, TSA considers honey a potential weapon, Meadow Foam, carrot seed farmers, carrot blossom honey, fur tree honey, pine honey, tannic, bitter, pine sap, nectarines, hand dried hand cured fennel salami, fresh nuts,Kosher Honey, Vegan Zombies & Blackberries (9:01)
Tags:
Whole Foods Market, honey is the only Kosher food that comes from a non kosher animal, bees are scavengers, the honey passes through the bee but is not of the bee, vegans, vegan zombies, vegans don't eat honey, bipolar food scene in Portland, vegan zombie novels, scavenging, the northwest is overrun with blackberry bushes, people still sell them at the farmers market,Urban Scavenging & Fruit Safaris (9:06)
Tags:
green figs, fig tree, figs are hard to come by, figs are not cheap!, urban scavenging is totally under appreciated, making a living off of foraging urban fruit, some might be contaminated, probably not much worse than your average industrially grown strawberry, could have potential, NYC is full of free fruit, mulberries, ginkgo trees, map of fruit and nut trees in LA that are public property, fruit safaris, arctic char, wild salmon, Whole Foods Market will now use a color coded system to inform the public like Seafood Watch,To comment on this episode click here. There are currently Comments
First Aired - 03/11/2010 12:00PM
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This week on A Taste of the Past, Linda tells us all about the origins and uses of maple syrup.
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A Taste of the Past Introduction: Maple Syrup Time! (15:08)
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Linda Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, maple syrup, the ratio of sap to maple syrup is 4:1, sugar shacks, sugar maples, mapling outside, Vermont, New Hampshire, Canada produces 75% of the maple syrup that is known, agritourism business, maple candy, history of maple syrup, the only place that sugar maple exists is in North America, Native Americans, sapsicles, you can't let the water get warm or it will spoil, faint sweetness, maple sugar as an alternative to cane sugar, tapping trees, evaporation pans, sauce reduction, US Pure Food & Drug Act, glucose, Massachusetts, maple syrup museum, Maine, carbonated maple sap,Maple Syrup Recipes & Irish Cooking (12:35)
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plastic tubing, central vats, evaporators, poured over a cup of fresh snow or ice, it immediately hardens and turns into a sticky candy, amber color, later season, darker color, more concentrated flavor of maple, homemade syrup, baking syrup, standard pie crust with two eggs and a tablespoon of flour, add a half cup of heavy cream and a cup of maple syrup, bake it for about 25 to 30 minutes, served with creme fresh of lightly whipped cream, special winter treat, maple sugar, British flapjacks, oatmeal cookie, Irish soda bread, cookbooks, Doreena Allen, Irish Traditional Cooking, Doreena Allen's Forgotten Skills of Cooking: The Time Honored Ways Are The Best, foraging, making butter, keeping chickens, growing vegetables, sustainable farming, responsible eating, butter milk, the Julia Child of Ireland, Rachel Allen, Favorite Food At Home: Delicious Comfort Food From Ireland's Most Famous Chef,To comment on this episode click here. There are currently Comments
First Aired - 08/20/2009 04:30PM
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On this week's episode of Will Communication: Will hosts Zak Pelaccio and Joanne 'flash' Fleming to talk about Malaysian barbecue and how to open a successful business.
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Indonesian vs. Malaysian Flavors (10:15)
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foraging for flavors, what drew Zak to Malaysian flavors?, Zak Pelaccio, spice trade in Malaysia, technique not as important in Malaysian cuisine, durian, cooking roots, inspirations, similarities between Malaysian and Indonesian flavors, how does a cook find a passion for one or another cooking style?,Starting a Business: Ins and Outs with "Flash" (5:02)
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don't start a business on a credit card, changing APR rates, great market to launch a business, a breakdown of what to expect in the first 10 years of a start-up business, finance, bookkeeping, Joanne 'flash' Fleming, Reverend Billy Network, Storymatic: automatic creative writing aide, Flash talks cash, earning saving and investing money, starting a business, capital necessary to start a business, family and friends loans, leveraging one business to open a new one,Flash: How Business is Changing (13:21)
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startup businesses, end of manufacturing, evolution of business, smart accounting practices for creative businesses, green business, is green business the new business?, bringing a bright idea to market, wvrb.org, dog walking: a service based business, service businesses are easier to launch than product based businesses,To comment on this episode click here. There are currently Comments
