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First Aired - 08/03/2010 06:30PM
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This week, Erica pays homage to all foods yellow. Specifically, we learn about the mind body benefits of the under-appreciated turmeric plant and the rich cultural and personal history of Cheese Doodles. This show was brought to you by Hearst Ranch, purveyors of fine grass-fed beef.
Photo 1: Morrie Yohai, inventor of the Cheez Doodle, Photo 2: turmeric powder
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Why We Cook Introduction: What's for Breakfast? (10:00)
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Erica Wides, Why We Cook, Heritage Radio Network, Hearst Ranch, the color of the breakfast Erica ate today, Quinoa, varied preparation, peaches, Bulgarian feta cheese, the golden color of the peach and quinoa was beautiful, Erica is on a mission to eat more turmeric, it's a powerful anti inflammatory food, cancer fighter and tumor killer, turmeric is eaten a lot in India, it's been used medicinally for thousands of years, curcumin, powdered turmeric, yellow ginger, Beliz, Andrew Cote, summer peaches, feta makes everything better, buckwheat honey,Remembering The Cheez Doodle & Morrie Yohai (10:00)
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yellow foods, Erica reads her news online, she doesn't like the smell and feel of newspaper, plus: it creates too much waste, New York Times, Mitch Miller died this week, Sing Along with Mitch, the inventor of the Cheez Doodle died!, Morrie Yohai, the most opposite food form of the breakfast Erica ate, edible food like substance, surplus corn mean turned into a slurry and put it through a machine that sprays it, mixed with air injected with gas and shot out as a big long continuous worm, sliced by blades into two inch doodles, doodles are sprayed with dehydrated cheddar cheese power then baked, Cracker Jacks, Erica was not allowed to have junk foods in her house, Erica remembers what Cheez Doodles meant to her as a child, Erica vowed as a child that when she grew up she would live on junk food,Turmeric, Coloring & Yellow Foods (10:00)
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Morrie was the son of Turkish Jews, a culture that is renowned for its healthy cuisine, the most turmeric people ingest without knowing is a coloring agent, it's used in mac n cheese to give it color, the primary coloring agent in mustard, used in margarine and chicken broth, there is no turmeric in Cheez Doodles, turmeric is used as a flavor in the rest of the world, gives curry it's yellow color, Masala, also used in Indian pickling, also used in Persian and Iranian dishes, padang style curry,To comment on this episode click here. There are currently Comments
First Aired - 05/19/2010 05:00PM
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Heather talks with Severine von Tscharner Fleming from The Greenhorns about her organization and upcoming documentary. Visit www.thegreenhorns.net for more information and listen to Severine's own radio show every Thursday at 2 on HRN.
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The Farm Report Intro - Severine von Tscharner Fleming (13:10)
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Severine von Tscharner Fleming, The Green Horns, Heritage Radio Network, Edwards, springtime, young farmers, no profit, careers in agriculture, educational and celebrational, what is a wiki, share the knowledge you know, if you wear short shorts then you are a young farmer, California is quite the scene for young farmers, only 6 percent of farmers in the United States are 30 or younger, documenting the young farmer movement, reclaiming our food system, consulting for the USDA, farming is the solution, putting a dent in industrial agriculture, the organic movement has grown at an incredible pace, embedded within the industrial matrix, small and beautiful versus big and powerful and toxic, biotech agriculture is much less responsive to changing climate systems, organic is inherrently more resilient, Swiss and Californian, every summer on a Swiss family farm, raw milk, cherries, falling in love with the space and textures of agriculture, Pamona college, building a farm on a greenwaste dumpsite, logistics are fun,The Greenhorns (13:38)
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Greenhorns Radio on Thursdays at 2, big land drama during the blizzard, The Greenhorns movie, young farmers, green horns are the horns we trumpet and lash to the plow, reclaiming greenhorns, Greenhorns is non profit and grant funded, Cornell University, a grant from the USDA, The Newman Foundation, The Ben and Jerry Foundation, a mission to support grassroots endevours in sustainability, funding a film, young farmer mixers all over the country, The Feed Bank in Petaluma California, Harvard Vermont, local cinematographers, virtual organization, passed fondly from hand to hand, 360 hours of footage, digital media, episodic online shorts, conversations with television networks, keeping tight control over the end product, young farmers are charismatic and compelling, heroism and heartbreak, tugging on wallet strings, policy strings, and educational strings, ADHD is caused by exposure to pesticides, exactly the problem with industrial agriculture, The Heritage Radio Network, Newman's Own Foundation,To comment on this episode click here. There are currently Comments
First Aired - 01/31/2010 02:30PM
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Cutting The Curd discusses pizza this week with Lara Pira and Founder of Pizza a Casa Mark Bello. The best pizza places in the tri-state area are revealed as well as the details of Pizza a Casa's new spot opening on the lower east side of NYC.
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Pizza at Home with Founder of Pizza a Casa (16:19)
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Roberta's pizza for the win!, good flavors and combinations, the famous Beastmaster, berkshire pork sausage, making pizza, Mark grew up in New York and New Jersey, went to College at Washington University and then Chicago for Graduate School and pizza options were limited to only Domino's and Deep Dish, started a pizza lab at home, restaurant pizza ovens are between 600 to 1100 degrees, home ovens can't compete, they max out at about 550 degrees, pizza parties that teach you how to create thin crust New York style pizza anywhere even, the Chicago natives in studio here today hate deep dish, mission of less is more, started business with friends in Chicago, started catering parties, Mark worked at Murray's cheese shop when he moved to New York, Mark Bello of Pizza a Casa, www.pizzaacasa.com, all kinds of pizza classes including kosher, new storefront, 371 Grand St near Essex street market in Manhattan, pizza self sufficiency class, the absolute necessity is a good baking stone about a half inch thick,When it Comes to Pizza the Simplest Things are Best (14:27)
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pizza in Germany, hard to chose a favorite pizza, Tottono's is Mark's favorite in Coney Island, still closed due to a fire, New Haven Pizza: Sally and Pepe's, Sally and Pepe's both use cornmeal, pizza making tradition, Margherita piazza from Neopolitan, Lombardi's first Neopolitan pizza in New York, the importance of the oven, Pizza a Casa soon to open on Grand street in NYC will have a Viking oven, Laura's smuggles ten pounds of frozen beef tripe and pig's feet home, Pizza a Casa set to open in March of 2010,To comment on this episode click here. There are currently Comments
