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First Aired - 06/07/2010 03:30PM
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This week on Hot Grease Nicole spoke to Rebecca Federman, a resource librarian with a culinary history background, and Liza de Guia of Food Curated.
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Hot Grease Introduction: Rebecca Federman the Culinary Librarian (12:25)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Tekserve, New York Public Library, Rebecca Federman, culinary books, Italian Renaissance Cookbooks, The Astor Collection, menu collection at the library, presidential menus, online resources at the library, Culinary 101 Class, ask the librarians!, always ask for help, doing research is not very intuitive, New York public libraries are facing tough times, budget cuts, www.nypl.org, speak out and spread the word, write to your council person,Liza De Guia of www.foodcurated.com (10:45)
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Liza de Guia, www.foodcurated.com, Food Curated, inspiring people through storytelling, her first video was July 2009, rooftop farms, Annie Novak, urban farming, Scratch Bread, Matthew Tilden, The Meat Hook, Liza has been shooting stories since she was 3, before Food Curated Liza produced a series on the environment, she was a food host and reporter in the Hamptons, Grits Takedown, Matt Timms, Widow's Hole Oyster Company, Fatty 'Cue, Edible Aventures, New York City Food & Film Festival,A Conversation with Rebecca & Liza (8:28)
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Roberta's, favorite cookbooks, Sunday Suppers at Luke's, Liza is a sucker for illustrated books, Ad Hoc at Home, who would you love to prepare a meal with?, friends & family, marrying food print media and online food media resources, Epicurious, www.food52.com, Omnivore Books, San Francisco, Celia Sack, favorite seasonal foods, Higgins Restaurant, blackberries, local sweet corn, cookedbooks.blogspot.com, www.nypl.org, www.foodcurated.com, subscribe to the video feed,To comment on this episode click here. There are currently Comments
First Aired - 12/13/2009 02:30PM
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This week on Cutting The Curd, Anne continues her discussion on raw milk. This time, guest Claudia Keel comes by and gives her insight as an herbalist.
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Cutting The Curd Introduction: Raw Dairy & Herbalism (16:10)
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Cutting The Curd, Anne Saxelby, Jack Inslee, Roberta's, 261 Moore St, Bill Saxelby, raw milk, Claudia Keel, pasteurization, urban dairies, cows didnt have access to grass, swill milk, Chicago was the first to require pasteurization, herbalist, nutritionist, what motivates somebody to come to an herbalist, people come when they are sick, word of mouth, body builders, raw dairy, integrating raw milk into healing practices, farming, Weston Price, bone structure, the displacing foods of modern commerce, industrial food, narrowing of the palate, National Geographic, Weston Price Foundation, Sally Fallon,Raw Milk & Pasteurization (14:57)
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The Taste Of America, Karen Hess, David Grumpert, scientific conditions, Louis Pasteur, pasteurization, vaccination, the terrain, soil, language, raw milk, asthma, eczema, raw dairy is curative for asthma, Dominican Republic, Pam Saxelby, industrially produced milk, even with organic milk cows are given corn and soy, antibiotics, ultra pasteurize, molecular structure of milk is affected, lactose intolerant, there is something inherently good and curative to raw milk, controversy, some people consider raw milk a dangerous food substance, milk was a sacred food, there was never a problem with it until modern industrial times, dairy farms, industrial middlemen, price control, raw milk prices have been falling, revolution, rural renewal, Chicago Board Of Trade,To comment on this episode click here. There are currently Comments
First Aired - 07/26/2009 12:00PM
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On The Main Course, Jen Klepper of The Fatty Crab & Gabe McMackin of Roberta's talk about Malaysian Cuisine, the trend towards whole animal cooking & experiences in the kitchen. Also on the show, Jeanne Hodesh from Local Gourmands.
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Introduction & Show Summary (7:15)
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Heather Hyman, Gabe McMackin, Jennifer Klepper, Roberta's, corn, beets, The Fatty Crab, www.localgourmands.com, Jeanne Hodesh,Fruits, Vegetables & Malaysian Cuisine with Jen Klepper (7:43)
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gardening, watermelons, pickling, crispy pork, salad, North American fruit, cranberry, mango, pawpaw, kiwi, Malaysia, The Fatty Crab, fish, blashan, shrimp paste, fermented shark, Indonesia, melting pot, Malacca, basil, mint, peanuts, cookbooks,Mediterranean Palate with Gabe McMackin (5:20)
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pizza, Italian cuisine, pork, Mediterranean, pepper, radish, cilantro, New York Times, wood burning oven, sternos, cooking pasta without boiling water, simple pasta is the hardest food to make, white wine, tomato, olives, parsley,Food & Meat Revolution: Using The Whole Animal (10:52)
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meat, whole animal, lamb, prime cuts, shoulder, rack, shanks, tongue, brain, pork belly, breaded fish, Cabrito, price points, interesting preparations of meat,Creative Recepies, Kitchen Experiences & Breadmaking (6:40)
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Japanese, curry, Pakistan, robo coupe, cured meats, wood burning oven, pork chop, Heritage Pork, brine, seasoning, temperature effect on food, humidity, bread, collard greens, roasted chicken, rosemary, garlic, lemon, wood flavor, food preparation, rustic preparations,Food Genetics & Farming Networks (11:10)
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community, food origins, Michael Batterbery, New American Farmer, growing traditional crops, genetics, cross breeding, American vines, Italian wine, North American tomato, shelf stabled egg, land crop, Sysco, ChefEx, online marketplace, US Foods, Basis Farm To Chef, distribution, cities are removed from land, Amsterdam, green space, farmland, Brooklyn used to have farms, urban farming, BK Farms, local movement, city sponsored gardens and yards, vegetable plots, Bette Midler, grants, historical context,To comment on this episode click here. There are currently Comments
