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First Aired - 08/08/2011 03:30PM
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This week on Hot Grease we take on radical change with Laura Melodia of the Bed-Stuy Farmshare, a community supported agriculture project, and of Milk Not Jails. Learn how you can get involved in your own way with CSA's and make change in your neighborhood, it's not as hard as you may think! Tune for this, recent food news making headlines, and of course, The Hot 5! This episode is sponsored by Cain Vineyard and Winery
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Episode 79: Food News Headlines (12:25)
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Hot Grease, Nicole Taylor, Laura Melodia, Heritage Radio Network, Food Headlines, social change activist, food in Bed-Stuy, Melissa Danielle, hipsters moving into Bed-Stuy, New York Times, community gardens, artisinal butchery, Fleischer's Meat, vegan, Cargill recalls turkey, spinach recall, big agricultures, Will Allen,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2011 03:00PM
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Oh the joy of baking, not the book, but the prolonged cooking of food by dry heat acting by convection (according to Wikipedia). The roles of bakers and pastry chefs have been blurred over the years, so on today’s THE FOOD SEEN, we have Shuna Lydon, the pastry chef at Peels, and Jeremy Shapiro, bread baker extraordinaire, to help us redefine the roles of bakers and chew over the current state of baked goods and grains. p.s. read both Shuna’s and Jeremy’s blogs for wonderfully inspiring writing and recipes! This episode was sponsored by Hearst Ranch-the nations largest single source supplier of grassfed and grass-finished beef.
* photo by Erin Gleeson
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The Food Seen: Shuna Lydon & Jeremy Shapiro (18:00)
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Michael Harlan Turkell, The Food Seen, Hearst Ranch, Lulu, Shuna Lydon, Peels, Jeremy Shapiro, baking, pastries, the pasty chef is the neurologist of the kitchen, metrics, measurements, baking is easier in metric, sourdough, fermentation, Army experience, Caraway Ice Cream, corn has more sugar than a strawberry, trends,Life Changing Loafs (21:40)
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life changing loafs, Sweedish mixed rye and meat loaf, flavor profiles, German bread, more complex, sourdough starters, Dan Leapord, the craft of baking, variables in baking, commercial yeast, baking powder, leavening push, kitchen temperatures, unbleached cake flour, grains from around the world, Switzerland, hybridized baking, American pastry chefs, Heidi Swanson, 101 Cookbooks, Good to the Grain, Smitten Kitchen,To comment on this episode click here. There are currently Comments
First Aired - 12/16/2010 04:30PM
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For profit, or not for profit? That is the question! Tune into the latest episode of Flash Talks Cash to find out if going 501 3C is for you. JoAnn "Flash" Fleming has HRN's very own Patrick Martins on a guest to discuss the pros and cons of turning not-for-profit. Find out what the application process is like, and how going non profit can actually get you MORE profit. Also tune in for the latest Number Nuts, as Andrew finally reclaims the throne. This episode was sponsored by Tekserve & The Lower East Side Ecology Center's "E-Waste Events". Find out everything you need to know about recycling your old electronics by clicking here!
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Flash Talks Cash Introduction: Charity Starts with the IRS (17:07)
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Flash Talks Cash, Heritage Radio Network, JoAnn Flash Fleming, Andrew Newman, Tekserve, E-Waste Event, www.tekserve.com, Patrick Martins, becoming a non profit, you can't have a charitable organization without approval from Uncle Sam, Patrick prefers to run FOR profits, you gotta give back if you make a lot of money, makes the cycle complete, Heriage Foods USA gives back to the small farmers, Natassia Miller, does 501 3C status always make sense, good clean and fair radio, JoAnn thinks its a great idea for HRN to go non profit, first you have to make an official corporation, tax exempt organizations need to benefit the public, anybody can sponsor a non profit, charitable contribution, underwriting, NPR is a classic example of this model, the application process is exhausting, application fees, you can't have a non profit that turns profitable, subject to excise tax, full disclosure,To comment on this episode click here. There are currently Comments
