Nothing Urgent
LIVE 6:30 - 7:15pm EST
First Aired - 02/07/2013 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Fany Gerson of La Newyorkina lost everything at her Red Hook, Brooklyn production kitchen during Hurricane Sandy. Tune into this special segment to hear Erin Fairbanks catch up with Fany, and see how she's been recuperating her business since the storm. How have crowdsourcing outlets like Kickstarter helped Fany connect with like-minded people to donate to her kitchen and help replace her ice pop machine? Hear how the Red Hook community has come together to support small-batch producers! This program has been sponsored by Tekserve.
"The Red Hook community definitely pulled together, but it was really overwhelming. We didn't have any electricity to open and get into the kitchen." [1:00] -- Fany Gerson of La Newyorkina
"The Red Hook community definitely pulled together, but it was really overwhelming. We didn't have any electricity to open and get into the kitchen." [1:00] -- Fany Gerson of La Newyorkina
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Rebuilding After Sandy (9:08)
Tags:
Fany Gerson, La Newyorkina, Hurricane Sandy, Red Hook, kitchen, ingredients, brick and mortar, production space, cookbook, insurance, FEMA, Kickstarter, crowd-sourcing, popsicle-maker, ice pops, loans, minority loan, Robicelli's, cupcakes, Fany February, commercial kitchen, brownies,To comment on this episode click here. There are currently Comments
First Aired - 10/12/2009 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week Marla discusses Dia de los Muertos and the cultural traditions associated with this holiday. Marla talks with Iliana de la Vega, Author Lucinda Hutson and Elizabeth Winslow.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Introduction (1:55)
Tags:
Marla@edibleaustin.com, Autumn food festivals, Day of the Dead, Dia de los Muertos, celebratory traditions, Mexico, local seasonal parties,Iliana de la Vega on Dia de los Muertos (16:51)
Tags:
Dia de los Muertos, Mexican specialist, New Culinary Institute of America, San Antonio campus, Latin cuisine, Brazil, Puerto Rico, Chile, showcase Latin American foods and Chefs, customary foods, Europe, before the Spaniards arrived in Mexico people celebrated the dead more than just once a year, a day dedicated to deceased loved ones, cemeteries, two day celebration, starts night of October 31st, November 1st for children, November 2nd for adults, culture, ingredients for the feast, sugar cane, guava, peanuts, crab apple, Marigold flowers, special bread baked into a human figure or skull, moles and tamales, flavor, love, sesame seeds, tomato, seasonings, cinnamon, preparation is a five hour process start to finish, recipe available in the upcoming days at www.edibleaustin.com, Puebla tradition,Hosting a Day of the Dead Dinner with Lucinda Hutson (7:36)
Tags:
party, celebration, time to remember, creates an alter with skeletons, Mexican hot chocolate, pan de muertos, asks guests to bring something to the alter that is reminiscent of a dead loved one, ancestors, candle lighting ceremony, moment of silence, remembrance circle,Lucinda Hutson's Mexican Hot Chocolate Recipe (2:30)
Tags:
half cup of corn flour, mix with water, Mexican hot chocolate, flavored with ground almonds, chocolate, two teaspoons anise seeds, pinch of crushed red cayenne, touch of salt, becomes a thick pudding like drink, brings warmth to celebration, pumpkin or black bean soup are also popular for this holiday, photographs, Mexican refined brown sugar and vanilla, http://www.edibleaustin.com/content/editorial/recipes/champurrado-to-die-for,Lucinda's Latest Tequila Tasting and Writings (7:02)
Tags:
beloved drinks in Mexico, Margarita is American, Mexicans sip Tequila, light drink that pairs well with local foods, authenticity, Mariachi band, preserving Mexican traditions, Tequila can only be made of the Blue Agave, Author of Tequila!: The Spirit of Mexico, Agave was known as moonshine of Mexico, mescal is the heart of the agave and cooked in an underground pit, gives off a smoky flavor, most popular drink in Mexico is grapefruit juice with tequila and salt,Farmhouse Delivery and Farm Events with Elizabeth Winslow (19:50)
Tags:
east Austin Texas, looked at CSA and other business models, coop with neighboring farms, artisanal cheeses, hand baked breads, urban farming projects, happy hour on the farm, Cubin pig roast event, will take about four to five hours to roast, peppers, chimichurri sauce, black beans, rice, cilantro, flan, grass fed meats, 125 pound pig butter flied and roasted over charcoal, sweet potatoes, upholding traditions and flavor of the past, heritage animals, buying whole or half animals, processed to your specifications, most economical way to procure meats, variety of cuts, all parts of the animal, try new things, sustainable food system, coming soon: a Greek themed lamb event, how many people can an animal feed?, sacrifice, humane treatment, respect, leftovers, family, friends, nature, connecting with people at the table,To comment on this episode click here. There are currently Comments
First Aired - 07/25/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week's guest on Chef's Story is David Kinch. David Kinch is a dean at the International Culinary Center and the chef-proprietor at the two Michelin-starred Manresa in the Bay Area. Tune in to hear how French cuisine and culinary culture attracted him to the kitchen, and why cooking helps fulfill his desire to see the world. Hear the things he's learned along his culinary journey and why to this day motivating staff and creating a healthy team atmosphere remains one of the hardest things to achieve in a kitchen. Find out how David wants to encourage American regional cuisine and how he takes advantage of the terroir in California by sourcing from the nearby Love Apple Farms. This program was sponsored by Fairway Market.
"When I started working in kitchens and realized how deep it was in terms of learning and knowledge, it encouraged my wanderlust. I realized it would be a great opportunity to see the world."
"You are only as good as the people who work for you and who you will inspire to carry out your vision. You can't micro-mange every little thing."
--chef David Kinch on Chef's Story
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Chef's Story: David Kinch (22:07)
Tags:
David Kinch, New Orleans, Manresa Restaurant, French cuisine, becoming a chef, culinary schools, Nouvelle cuisine, regionality, La Pyramide, hotel restaurants, codifying cooks, culinary history, cooking style, ingredients, importing,American Regional Cuisine (13:10)
Tags:
motivating staff, team atmosphere, The Quilted Giraffe, Germany, Japanese cuisine, opening a restaurant, kitchen space, ingredient sourcing, American regional cuisine, Texas, brisket, culinary techniques,Sustainability & Love Apple Farms (14:10)
Tags:
dried salt, Carlo Mirarchi, quality of ingredients, grilling, outdoor cooking, climate, terroir, olive oil, olive trees, California, olive groves, financial burdens, sustainability, growing seasons, Love Apple Farms, sourcing ingredients, seasonality, Manresa cookbook,To comment on this episode click here. There are currently Comments
