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First Aired - 12/12/2011 11:00AM
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This week on Let's Eat In, Matt Timms and Rachel Wharton, co-hosts of their own show on Heritage Radio Network, join Cathy Erway to talk cookies--both for Hannukah and Christmas. Tune in to hear why Matt abhors eating on first dates, Rachel's recipe for a perfect pasta carbonara, and Cathy's experience as a sausage-making class. This episode is sponsored by Hearst Ranch.
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Holiday Cookie Time (16:32)
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Let's Eat In, Cathy Erway, Rachel Wharton, Matt Timms, McDonalds, Occupy Wall Street, Heritage Radio Network, Anna Lappe, Cookie Takedowns, The Takedowns, Girl Scouts, Matt Tildon, Brooklyn Larder, Mast, terroir, short bread cookies, Christmas Cookies, Jew, Hanukkah, Joan Nathan, Brooklyn Kitchen, Jewish cooking, traditional meal,To comment on this episode click here. There are currently Comments
First Aired - 04/02/2012 05:30PM
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This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they're not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage's own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny's famous goat bacon and Erin's experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch.
"The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive." -- Jonny Hunter of the Underground Food Collective on Cutting the Curd
"To make cheese you need milk, and to get milk you need babies. As responsible eaters, it's kind of our duty to understand and eat a little goat meat here and there." -- Erin Fairbanks of Heritage Foods on Cutting the Curd
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Jonny Hunter of the Underground Food Collective (17:35)
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goats, cheese-making, goat meat, milk, dairy goats, Jonny Hunter, Underground Food Collective, rabbit, The Fore Quarter, goat charcuterie, kids, salami, sausage, catering, slaughter facility, goat bacon, Uplands, Andy Hatch,...And Our Own Erin Fairbanks (14:53)
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Erin Fairbanks, No Goat Left Behind, family farms, Vermont Cheese and Butter, live market, restaurant, hanging weight, Consider Bardwell, Minetta Tavern, Momofuku, food education, Astor Center, breaking down a goat, chefs, kidding season, breed, responsible eating,To comment on this episode click here. There are currently Comments
First Aired - 09/01/2011 12:00PM
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This week on A Taste of the Past, Linda explores the history of the hot dog with Bruce Kraig, Ph.D, author of "Hot Dog, A Global History". Bruce has traveled the world tasting hot dogs and shares some very interesting variations including Korean batter-dipped dogs. Learn how the frankfurter found its way into American culture, where it got its silly name from and how it helped define our "on-the-go" meal philosophy in this country. This episode was sponsored by Cain Vineyard & Winery.
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A Taste of the Past: Hot Dogs! (16:48)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Cain Vineyard & Winery, end of summer, hot dogs, Frankfurters, Bruce Kraig, Ph.D, Hot Dog, a Global History, Oscar Meyer, hot dogs come from Germany, street food, beer, sausage, industrial production, nitrates, nitrities, red dye, the sandwich, sausage sandwich, public dining, on the go, mystery meat,To comment on this episode click here. There are currently Comments
