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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)
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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)
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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 - 03/25/2010 12:00PM
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Jayne Cohen talks about Passover cuisine and her books "Jewish Holiday Cooking" and "The Gefilte Variations".
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A Taste of the Past Introduction: Jewish Holiday Cooking with Jayne Cohen (14:32)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Dickson's Farmstand Meats, Jayne Cohen, Jewish Holiday Cooking, Potato Latkes, Jewish cuisine, Judaism, Passover, nut paste, seder, creative and traditional recipes, dumplings, bitter herb, slow roasted eggs on top of a sabbath stew, eggs roasted overnight, buried in onion skins, coffee grinds, Sephardi Jews, the egg is layered with meaning in Jewish tradition, symbolism of Temple sacrifice, mourning, life, rebirth, optimism, circular everlasting life, chopped liver, leek croquettes, traditional seder dinner, Iranian Jews, Ashkenazi Jews, fun experience for children, singing, dipping, tradition of hiding a piece of matzoh,The Gefilte Variations & Passover Cuisine (18:04)
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comment on the show, international cuisine, gefilte fish, foods of Central Asian Jews, beet and turnip soup, chicken with dried berberis, no table is complete without fish, fish represents good luck and fertility, fish broth, poached in cabbage leaves, innovative recipes, Wolfgang Puck, tarragon, gefilte variations, mahi mahi, salmon, Jewish people are very diverse people, eating regionally, seasonally, locavore, Jews were expelled from France at the end of the 14th century, they remained in the south of France, Swiss chard, spinach, olive oil, Italian Jewish recipes, matzoh lasagna, eggplant parmigiana, walnut cakes, glutton free diets, vegetarian and vegan dishes for the holidays, matzoh polenta, Michael Romano, caramelized food, mushrooms,To comment on this episode click here. There are currently Comments
First Aired - 01/28/2010 12:00PM
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On this week's episode of A Taste of the Past, Linda welcomes author Toni Lydecker to the studio to discuss her book "Seafood Alla Siciliana: Recipes & Stories from a Living Tradition".
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Forging a Culinary Tradition in Sicily (5:21)
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Toni Lydecker, Sicilian Seafood, Seafood Alla Siciliana: Recipes & Stories from a Living Tradition, the centrality of seafood to Sicilian culture, everybody has either a cook or a fisherman in the family in Sicily, richness of fishing waters in Sicily, Sicily has always been a magnet for invasions and occupations, Sicilian saying: trouble comes from the sea, greeks saw Sicily as a giant bread basket for wheat cultivation, each culture that has inhabited Sicily has left its mark on Sicilian culinary history,The Gamut of Traditional Sicilian Flavors (12:21)
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Toni's research trips to Sicily, Toni's book is a cookbook for American cooks, Goethe: To have seen Italy without having been to Sicily is not to have seen Italy at all, for Sicily is the clue to everything, Arabs figured very prominently in the birth of modern tuna fishing, sardines, anchovies, mackeral, many Sicilian dishes based on sardines and anchovies, tuna and swordfish were generally the preserve of the wealthy, tuna overfishing really began in the 60's, started in Japan with demand for sushi and sashimi, salmoriglio, sauces associated with Sicilian seafood, agrodolce: sweet and sour sauce, before arrival of Arabs honey provided sweetness in Sicilian cuisine,History of Sicilian Fishing: A Primer (11:01)
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Peperonata agro-dolce, caponata, couscous con pesce, aqua pazza: crazy water, when did fishing become a viable paid industry?, Isola delle Femmine, salmon fishing, Pasta con le Sarde, Trapani, how seasonal is Sicilian fishing?, roasted Mackerol with bread crumbs, high in Omega-3 fish oils, sustainability of Mackerol,To comment on this episode click here. There are currently Comments
