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First Aired - 02/03/2014 07:00PM Download MP3 (Full Episode)
Hosted By
Fuhmentaboudit
Sponsored by
Fairway
Tony Limuaco of Kimcheelicious returns for this week's edition of Fuhmentaboudit! Mary Izett and Chris Cuzme pick up where they left off with Tony and talk about alternative kimchi fermentations. Find out if Tony was successful fermenting brussels sprouts, bok choy, and fiddleheads! Hear what temperatures causes kimchi to thrive, and what considerations are necessary for large batch ferments. How does Tony cook with kimchi, and what kimchi recipes have failed? What tips does Tony have for cooking with kimchi? Find out on this week's edition of Fuhmentaboudit! Thanks to our sponsor, Fairway Market.

"Oxygen is the thief of all flavor!" [3:45]

"Sea level has a lot to do with food-making." [5:15]

"A whole batch of kimchi has the potential to turn in a single hot summer day." [12:00]

-- Tony Limuaco on Fuhmentaboudit!


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First Aired - 02/02/2014 06:00PM Download MP3 (Full Episode)
Hosted By
Eating
Sponsored by
Edw116_150x150_042910sm
Welcome to the Stupor Bowl show! This week, Chef Paul Gerard, The Rev Spyro, and Adam Velez are joined in the studio by Chef Ed Carew of Spasso to talk about the gluttony involved with game day. Learn some shocking facts about the pounds of chicken wings, rivers of guacamole, and slices of Domino's Pizza consumed during the Super Bowl. Why is no one concerned about the quality of food during sporting events, and how do these bad eating habits extend beyond the context of the game? Tune into this episode of Eating Disorder for more discussions regarding the frat-housification of America! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by Dead Stars.

"Eating bad food is not just today for the Super Bowl- it's every sporting event, every family occasion. It's crazy." [24:20]

-- Ed Carew on Eating Disorder


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First Aired - 01/30/2014 01:00PM Download MP3 (Full Episode)
Hosted By
The-farm-report
Sponsored by
Untitled
Erin Fairbanks digs into the lamb business with David Piestch of the Australian Lamb Council on this week's edition of The Farm Report. Tune into this episode to hear why Australians eat twenty times more lamb than people in the United States, and the roots of the industry in wool. Find out what types of Australian lamb carcasses are shipped to the United States based on the cuts that Americans prefer. Why are most Australian lambs raised on pasture? Does Australian lamb importation affect the bottom line of local producers in the States? Tune in to this episode for more on global trade, and how larger scale production can ensure a certain consistency of product. Thanks to our sponsor, White Oak Pastures. Music provided by Idgy Dean.

"We eat about twenty times the amount of lamb in Australia than you do in the United States." [3:30]

"While people love producing lamb, it's not the most profitable thing in the world, especially with seasonal conditions... But our farmers are proud to produce pasture-raised lamb and ship it all over the world." [7:00]

-- David Piestch on The Farm Report


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