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First Aired - 02/18/2010 03:00PM
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Catch It, Cook It & Eat It Introduction: Whaling (14:48)
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Ben Sargent, Catch It Cook It & Eat It, Heritage Radio Network, whale hunting, Alaska, Duke Riley, tattoo artist, nautical themed tattoos, northern most point in Alaska, frozen ice is making it impossible for whales to come close to the town, Barrow, Bow Head, mikkiyaq, whaling, these whales bring food to the community, sustainable whaling, International Whaling Committee, IWC, Sarah Palin, off shore drilling, traditions, festival, detonation device, harpooning, humane ways of killing the whales, football games in the snow,The Whale Hunt! (30:24)
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the hunt will start in April because of the ice condition, whales can't pass, freeze up, open water, whale meat preparation, outer layer skin, Thanksgiving, blanket toss, boat chase, polar bear, slowmobile, boat skin frame, IWC, Alaska, there is a quota for 57 whales, Barrow gets 22 whales, duck, seal, caribou, blubber, oil, dip, whale dip, drilling, off shore drilling, plankton, seafood contamination, Sarah Palin, Obama administration, EPA, George Adams Sr., sowing skins,To comment on this episode click here. There are currently Comments
First Aired - 11/16/2009 05:00PM
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Deborah Schapiro talks with Julie Shaffer, Zora O'Neill & Tamara Reynolds.
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Edible Communities Introduction (2:19)
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Edible Green Mountains, Julie Shaffer, Zora O'Neill, Tamara Reynolds, Fairway Market, http://www.fairwaymarket.com, Deborah Schapiro,Julie Shaffer Talks About Heritage Turkey's At Emory (27:52)
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Emory University, Patrick Martins, Heritage Foods USA, Slow Food Atlanta, hospitals connected with the university, sustainable foods, Thanksgiving, turkey's, culture and tradition, Heritage breed turkey's, carving boards, serving a broad breasted white, taste test between Heritage breeds and industrial turkey's, what are the differences?, flavor, Heritage turkeys have more flavor, texture is different, Chef Virginia Willis, highest priority goes to Georgia farmers, eight state region, locavore, sourcing sustainably and locally, energy and water conservation, recycling, every little thing you do can make a difference, a good place to start is composting, White Oak Pasture, grass fed beef, Springer Mountain Farms, chicken, farm spotlights, rare breeds on are the verge of extinction, slow food, they turkey's have been taken off the endangered list and put on the watch list, you have to eat them to save them, two years of planning for a one day event at Emory, be happy with baby steps, hopefully in ten years there will be a viable market for this rare cattle breed, student programs and courses, Julie grew up in rural Ohio, wild salad greens, Carlo Petrini, cattle, anthropology, there are 700 members in slow food Atlanta,Zora O'Neill & Tamara Reynolds: Forking Fantastic (29:06)
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Zora O'Neill, Tamara Reynolds, Forking Fantastic, putting the party back in dinner party, holiday season, hot tea, cookbooks, demographics, book tour, promotion, whole pig, whole lamb, roasted pig, pesto, anchovies, butternut squash, roasted beets, Gabrielle Hamilton, braising, price comparison shopping, Edible Queens, souvlaki, slow cooked pork shoulder, professional culinary training, line cook, cooking dinner for friends, pizza is always a backup if something goes wrong, Edna Lewis, granddaughter of a share cropper, southern food, cheese dip, Judith Jones, culinary influences, Julia Child, slow food, Italy, elitist, recipes, dogmatic, Christopher Kimball, cultural relativism, kitchen science, spices, Julie Powell, chocolate, Thanksgiving, green bean casserole, pumpkin pie, Astoria, oysters, cranberry, digestion, bourbon pecan pie, Prune restaurant, pickled tomatoes, party etiquette, pomegranate molasses, curry cauliflower, sloppy Joes, Swiss chard, tomatoes,Show Wrap Up (0:52)
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Debuts At - Unscheduled
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HeritageRadioNetwork.org attended the release party for the Oxford Encyclopedia of Food and Drink in America at the Institute of Culinary Education. With over 1,400 entries, the second edition of the Oxford Encyclopedia of Food and Drink in America is the most authoritative reference work on American cuisine. During the event, authors and contributors spoke on several panels about the challenge of defining American Food and Drink as well as the future of American Food. During a lively reception, Heritage Radio Network spoke with contributing writers including Marion Nestle, Farmer Lee Jones and many others.
We spoke with food journalist, Cara DeSilva and Farmer Lee Jones about their definitions of American food and what is on the Thanksgiving table. This coverage was brought to you by 360 Cookware.
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