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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
First Aired - 12/14/2010 06:30PM
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This week on Why We Cook, on a semi-holiday themed episode, Erica explores the magical world of sugar. She tells the story of wanting to become a pastry chef and craving sugar in a sugar deprived household growing up to then later not being able to stomach sweet desserts. Tune in and learn more about the miraculous scientific properties of sugar, including some fun recipes for home for making marshmallows and ginger cookies! 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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Why We Cook Introduction: Sucrose Fructose Galactose Dextrose! (12:57)
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Why We Cook, Erica Wides, Tekserve, E-Waste Event, Erica loved the decorative aspect of baking, she thought she would become a pastry chef, she misses baking!, Erica used to make wedding cakes, decorated with marzipan, Advanced Pastry Workshop, Institute of Culinary Education, you need to surgically precise to be a pastry chef, incredibly controlling, pastry chef mentality, you have to be anal and OCD, confectionery is about manipulating sugar in its liquid form into other substances, honey comb candy, sponge candy,Erica's Love/Hate Affair With Sugar (8:12)
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Granulated sugar, induction burners, baking drives Erica crazy, it's a bit too precise, too specific, baking in volume, Erica can hardly stand eating sugar anymore, when she eats sugar it goes right to her brain and gives her headaches, grapefruit jelly bellies occasionally, she WAS a sugar junkie as a kid, fig newtons,The Miraculous Scientific Properties of Sugar (7:43)
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miraculous scientific properties of sugar, every child and adult in the US now is apparently allergic to nuts, Swiss butter cookie, pink marshmallows, recipe for home made marshmallows, like doing a science project!, you can sugar into many different things, everything from brittle to marshmallows, ginger cookies,To comment on this episode click here. There are currently Comments
First Aired - 12/14/2010 04:00PM
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Karen Ulrich of Imbibe New York joins Erin Fitzpatrick on this week's episode of At the Root of It. Karen explains how she fused her love of writing with her love of wine, and what it means to be a writer in the digital age. Erin & Karen discuss everything from the death of print media to vegetarian wine pairings. Tune in and learn more about the difference between Old World and New World palates and why Eataly is king when it comes to shopping. 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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Week in Wine Recap (8:11)
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Erin Fitzpatrick, At the Root of It, Tekserve, E-Waste Event, Week in Wine Recap, support of wine sales in grocery stores is up to 59%, California themed wine bars in Asia, California Vintage, US is the 4th most represented wine exporter to Hong Kong,Karen Ulrich of Imbibe New York (10:23)
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Karen Ulrich, Imbibe New York, started 2 1/2 years ago, Karen was struck by all the wine bars opening in NYC, she approaches the blog as a writer first and a wine enthusiast second, shift from writing to blogging, online is a much different world of writing, creative non fiction, http://imbibenewyork.wordpress.com/, literary wine blog, there are too many standard reviews online, the death of print media, source to table, providing context for wines, Eataly, drinking wine while you shop,Vegetarian Wine Pairings (9:50)
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oysters, Shinnecock Indian Reservation, drink pairings with oysters, classic pairings, protein and wines, the vegetable gets overlooked sometimes, there are many red wines that pair well with vegetarian dishes, our tastes in food inform the wines that we like, Karen has an old world palate, some new world wines really need meat to accompany them, red wines from northern regions work well with vegetables, grapes haven't had much time to ripen and the sugars aren't as high, www.imbibenewyork.com,To comment on this episode click here. There are currently Comments
