Taste Matters
LIVE 11:00-11:30am EST
First Aired - 11/20/2011 12:00PM
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Patrick Martins & the Heritage Foods USA team are knee-deep in Turkey season and today's episode of The Main Course focuses on just that. Patrick's first guest is Frank Reese of Good Shepherd Poultry Ranch, a HFUSA collaborator for over 10 years, who explains the history of heritage breeds and heritage turkeys to listeners. Find out what makes the heritage birds different than commodity birds and why genetic modification is an entirely different process. Later on the show, Daniel Honig & Andrea Trabucco-Campos of Heritage Foods USA call in to give an update on the project. This episode was sponsored by Fairway Market.
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The Main Course: Week in Review (17:44)
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Patrick Martins, Heritage Radio Network, The Main Course, Fairway Market, Week in Review, Erica Wides, Last Chance Foods, Occupy Big Food, Dave Arnold, deli turkey, Cheese Microbiology, Rachel Dutton, Olive Oil, Tony DeMarco, jews & pork, Jeffrey Yoskowitz, Marc Vetri, Phil Roy,Frank Reese of Good Shepherd Poultry Ranch (20:59)
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Frank Reese, Heritage turkeys, Good Shepherd Poultry Ranch, Heritage Poultry, infrastructure, heritage breeds, poultry history, egg production, mutations, genetic engineering, genetic modification, livestock production, meat production, selective breeding, value added products, ducks, geese, Christmas goose, APA seal of approval, American Poultry Association, Farm Forward,To comment on this episode click here. There are currently Comments
First Aired - 03/10/2011 12:00PM
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This week on A Taste of the Past, Linda is joined by Deborah Madison, "The Julia Child of Vegetarian Cooking". Linda & Deborah dispel some of the stigmas and misconceptions surrounding vegetarian diets and explore ways to overcome the idea of a "centerless plate". Tune in to learn about the Meatless Mondays initiative and find out which cultures are best with vegetarian dishes! This episode was sponsored by The Museum of Food & Drink. Learn about the "Get the Ball Rolling" fundraiser here.
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A Taste of the Past Introduction: Meatless Mondays (19:07)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Museum of Food & Drink, www.MoFaD.org, Carnivale, Mardi Gras, Ash Wednesday, Lent, fasting, philosophical, religious, Meatless Mondays, John Hopkins School of Public Health, natural effort aimed at preventing health programs, start the week with healthy meat free alternatives, childhood obesity, vegetarianism, Deborah Madison, awareness of where food comes from, basic misconceptions surrounding vegetarian cooking, a plate with nothing in the center of it,Deborah Madison, "The Julia Child of Vegetarian Cooking" (17:41)
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The Julia Child of Vegetarian Cooking, essential oils, herbs, Balancing nutrition, nutrition doesn't have to be resolved in a meal, Deborah has moved away from elaborate dishes, ethnic cuisines that naturally lend themselves to vegetarianism, Middle East, Mediterranean, garlic, olive oil, polenta, pizza, pasta, risotto, grattan, tarts, soy products, the quality of produce has gone down, collared greens, radicchio, www.MeatlessMonday.com, DeborahMadison.com,To comment on this episode click here. There are currently Comments
First Aired - 01/27/2011 12:00PM
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This week on A Taste of the Past, Linda is joined by Moroccan born author and cooking instructor, Kitty Morse. Kitty's latest book, "A Biblical Feast: Ancient Mediterranean Flavors for Today's Table", is as much a history book as it is a cookbook. Tune in and learn more about how and what people ate in Biblical times, the origins of fish sauce, and what makes real Ezekiel bread. This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com
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A Taste of the Past Introduction: Kitty Morse (22:56)
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Linda Pelaccio, A Taste of the Past, Kitty Morse, born in Casablanca in Morocco, food writer and cooking teacher, gourmet tour organizer, A Biblical Feast: Ancient Mediterranean Flavors for Today's Table, part history lesson part cookbook, the Bible gives modern readers a window into the past, Leonardo DaVinci's table, The Last Supper, more likely a low round table or on the floor in Morocco and North Africa, eating with fingers, using bread to retrieve food from the communal dish, in the Bible there are no recipes, there were no tomatoes or citrus in Biblical times, barley, wild honey, bread dipped in olive oil, olives, stews, tamarisk,A Biblical Feast: Ancient Mediterranean Flavors for Today's Table (15:04)
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salt in the diet, Ancient Romans, garum, liquamen, fermented fish sauce, sea salt, mined salt, the foods of the common people, women made the bread, making bread every day takes a long time!, Ezekiel bread, black cumin, St. Peters fish, www.kittymorse.com,To comment on this episode click here. There are currently Comments
