24/7 Stream
Specials & Highlights
First Aired - 10/18/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Naturalist Bernie and Carol return to the studio with Ornithologist Peter Capainolo of The Natural History Museum. This time around they discuss the joy of training and working with birds of prey. Peter discusses the process of "manning" a hawk, falcon, and other raptors, and what they are capable of when hunting alone or with a human buddy. This episode was sponsored by Fairway: like no other market.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Naturalist Introduction: Raptors (14:36)
Tags:
The Naturalist, Bernie Wides, Carol A. Butler, Heritage Radio Network, Steve Jenkins, Fairway Market, rooms in lodges and inns were made with a perch, hunters had special facilities for their birds, special perching equipment, developed over thousands of years so birds don't injure themselves, you can't stick a falcon in a parrot cage, capturing birds by using bait, first thing you do when you capture a hawk is weigh it, molting, Audubon New York, imprinting, taming birds, keeping birds as pets, vulture puppets, taking rare animals out of the wild, raptor regulations, falconry, has zero impact on activity, hybrid falcons and hawks, by law cannot be released in the wild,Ornithologist Peter Capainolo (27:37)
Tags:
Cooper's Hawk, Green Chimneys Children's Services, Birds of Prey Day, breeding Peregrines in captivity, collecting semen from male birds, how do you collect semen from a raptor?, a hat with a brim, the bird perches on the top of the hat and copulates, semen will be collected at the brim of the hat, captive breeders would keep imprinted males for this purpose, strip the male and rub the back where the kidneys are, seminal fluid is secreted this way, reproductive qualities of raptors,To comment on this episode click here. There are currently Comments
First Aired - 06/29/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Why We Cook Erica explored the world of iced, caffeinated beverages, the perfect treat for a sweltering summer day. Learn why Thai iced tea is the perfect "heat killer" versus beer, coffee, or normal tea, and how iced-tea became a favored summer treat at the turn of the last century. Tune in, brew it up, and cool it down! This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction: Chilled Beverages (11:33)
Tags:
Why We Cook, Erica Wides, Heritage Radio Network, Tekserve, www.tekserve.com, kitchens without air conditioninng, blacking out while cooking, Erica started teaching because she had enough crazy kitchen experiences, people guzzle ice water in restaurant kitchens, Erica hates soda and juice, juice is a waste of calories, add ice to morning caffeinated beverage of choice, iced tea, sweet tea, sugar makes you dehydrated, classic icons of American summer beverages, there are good and bad versions, today is all about iced coffee and iced tea, Thai iced tea, sweetened condensed milk, spicy food, Jasmine tea, Jasmie essence,Iced Tea: American Style (9:26)
Tags:
become a fan on facebook!, listen on iTunes, iced tea: American style, mythology that iced tea was invented at the 1908 World's Fair, people were brewing cold green tea in the mid to late 1800's in the US, there are recipes that date back to that time, iced tea became a social drink, to brew good iced tea you need good tea, PG Tips tea bags, don't use Lipton, loose leaf tea or bags, brew it at a concentrated strength, double strength tea, when you add ice to it it will be diluted and be at a perfect strength, you can also make sun tea, put the tea bags in a pitcher and add water, cover it and leave it outside, mellow rounded smooth tea flavor, added herbs, iced macha, powdered green tea, finely ground up,Sorbet & Iced Coffee (9:16)
Tags:
iced coffee, if merely icing down a liquid isn't enough: freeze it!, use an ice cream maker or a freezer and turn your iced beverage into a sorbet, granita, iced tea is more of a refresher and iced coffee is more of a food experience, coffee browns out the palate, tea is a palate cleanser, coffee has a heavier body to it, it's oily, iced coffee is the perfect mid afternoon summer treat, Erica hates humidity, cold brewed iced coffee, there is a link to the New York times recipe on the Facebook page, Sicilians have come up with an amazing breakfast concept:, espresso granita on top of a brioche bun topped with whip cream, www.veggieu.org,To comment on this episode click here. There are currently Comments
First Aired - 08/21/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Main Course Patrick and Jason are joined by guest host Todd Wickstrom of Rishi Tea. Together they talk about about brining meat, East v. West Coast food scenes, and how absurd pizza geeks can be with Chris Behr, formerly of A16 and now the man behind Brooklyn Larder. Later on they are joined by Katie Howard, producer of a new PBS show, ""What They're Eating in the Photograph", to talk about the intersection of art and food in photography, sculpture and other media such as edible installations. Then the crew takes a mid-day train to Georgia to talk with Olivia Sargeant of Farm 255 and who also runs their farm Full Moon Farms as well as several vegetable and meat CSAs. This episode is chock full of art-heists, road trips, Southern cooking, and yes, lard, so don't miss out, tune in to The Main Course. This episode is sponsored by Hearst Ranch.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Episode 109: Rishi Tea and Chris Behr (24:40)
Tags:
The Main Course, Patrick Martins, Katy Kieffer, Jason Colucci, Todd Wickstrom, Heritage Foods USA, Hearst Ranch, Chris Behr, Katie Howard, Olivia Sargeant, Brooklyn Larder, photography, art theft, Farm 255, Rishi Tea, Zingermans, loose leaf tea, systems builder, Christopher Hillle, A16, Nate Appleman, SPQR, Paulino's, Park Slope, Andrew Feinberg, New England Culinary Institute, Anne Saxelby, Boston Butt's, provision store, house-made Berkshire hams, brining, cooking with brine, food town, restaurant town, Kieth McNally, San Fransisco, Bon Apetit, pizza, neapolitan pizza, Northern Spy, Shelley Lindgren, pate, expense of meat, return on investment, quality ingredient foods, Franny's,Art Cops (21:20)
Tags:
Katie Howard, NYU Steinhardt, Sotheby's Institute, Art Cops, Disney World, food and art, economy, culinary school, art history, homemade, What They Are Eating In the Photograph, PBS, slow food movement, French Laundry, Blue Hill, food photography, Robert Frank, Henry Fonda, Cafeteria, San Fransisco, Guggenheim Fellowship, food and starvation, frozen foods, Jack Kerouac, roadtripping, medieval inn, Ferran Adria, Il Bule, artists collaborating with chefs, Mario Batali, edible installation, Jennifer Rubel, Chanterel, Jean-Michel Basquiat, artist market, Per Se, art theft police officers,Olivia Sargeant & Farm 255 (13:27)
Tags:
Olivia Sargeant, organic agriculture, Italian farming, food systems education, Farm 255, Georgia, Full Moon Farms, vegetable CSA, Farm Burger, produce-order cooperative, local pasture-based producers, meat CSA, Southern cuisine, lard, lard cooking, VAPG, Value Added Producer Grants, commodity market, producer cooperatives, chef,Elitism & Food (21:32)
Tags:
Cannibal, elitism and food, Harvest time, fall in the city, foodie, being trendy, social movements, overhead, aesthetics, New Years Eve, Il Molino, Parma, Prune, Trader Vics, The Plaza Hotel, Chipotle, Fedora, Jameson Blankenship, Ramen shop, Liza Shaw, Carlo Petrini, Slow Food, Murray's Cheese Shop, The Snail, traceability, Ben Franklin,To comment on this episode click here. There are currently Comments
