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First Aired - 10/20/2010 07:00PM
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This week on Burning Down the House Curtis speaks to Katy Purvíance Basič of the Verb School and architect Nick Agneta about the nature of inspiration, and the potential benefits or drawbacks of the "all nighter". The trio question whether an architect in need of a concept should wait for inspiration to strike, burn the midnight oil, and work until it does); or should get out, read a book, see a movie, admire some buildings, and then literally go back to the drawing board. This episode was sponsored by Tekserve: your one stop shop for everything Apple. (www.tekserve.com)
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Burning The Midnight Oil (15:01)
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Curtis B. Wayne, Tekserve, www.tekserve.com, Dan Breindel, Mr. Wrecktech, the lights are always on in architecture school, late into the night with the muses, architecture students are not experiencing life, chef Dave Arnold's Cooking Issue, cross-cultural inspiration, let inspiration come to you, Cooper Union, all lights should be off at 10, the only one to never get mugged, The French Academy in the 19th Century, fine architectural illustration, a time of lavish presentation, Charrette, working day and night, 718-497-2128, please call, École des Beaux-Arts,Waiting For Divine Intervention (11:02)
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Katy Purvíance Basič, Nick Agneta, critics of the stay up all night approach, The Verb School, Harvard Graduate School of Design, all night struggling with Rhino, teaching Construction Documents at Pratt, constructing a tiny paper cathedral, waiting for divine intervention, taking the day off, walking around Boston and looking at real buildings,Refresh Yourself (12:43)
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Rudolph Steiner and friends, endless mindloop of architecture, return to home base, interests feed other interests, merchant marines, Conexant, The Maritime School, Julie Iovine, The Architect's Newspaper, diversify, landscape architecture is taking over urban design, mingle with the general population, Google, get out of your head, right brain, left brain,Evil Educators (13:29)
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12 hour days working as a project architect, maybe you're understaffed, Evil Educators, high school diploma mills, Harvard Graduate School Of Design, Michael Hayes, Mostafavi, interdisciplinary blahblahblah, on a mission to accomplish architecture, can really use some help, learning by tracing, passing on some ionic capital, Chicago School of Correspondents Architecture, sill plate learning, you can't go back home,In The Zone (10:09)
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The Agnostic Gospel Choir, in the zone, you have to ingest information in order to produce, when the epiphany hits, have faith in the process, Frank Lloyd Wright, start the drawings when the client's on his way over, Wright let it percolate, Goodnight To Frank Lloyd Wright,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2010 03:30PM
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Nicole Taylor talks food headlines with Melissa Danielle, and also chats with James Beard Award Finalist John Kessler. Also on the show for The Hot Five, Shane Ross.
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Hot Grease Introduction: Food Headlines with Melissa Danielle (13:21)
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Hot Grease, Nicole Taylor, Heritage Radio Network, White Oak Pastures, sustainability, local foods, good food revolution, Melissa Danielle, food headlines, community wellness advocate, black farmers and USDA agreement to settle a 1.25 billion dollar lawsuit, Pigford case, 2008 farm bill, Obama administration, call in at 718-497-2128, Manhattan Borough President, Food NYC: A Blueprint for a Sustainable Food System, Scott Stringer, Hunt's Point Market, we lose a farm in New York state every three days to development, Green Market, wholesale farmers market, nutrition, food education, school lunch, community supported agriculture conference, CSA, Melissa was a co panelist, keeping CSA members engaged throughout the seasons, there are about 100 CSA programs in New York, Bed-Stuy Farm Share, Haiti, find more about Melissa at www.melissadanielle.com,James Beard Award Finalist John Kessler (10:40)
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Atlanta Journal Constitution, John Kessler, James Beard Award, the Oscars of the food world, annual event and party in New York, A16, San Francisco, Heritage Foods USA, outstanding wine service, America's best pizzeria, Everyday Food with Rachel Ray, Ed Levine, pizza, Chinese food, Flip Burger Boutique, Richard Blais, Farm Burger, 100% grass fed beef, Watershed, gourmet burgers, Kevin Gillespie, Woodfire Grill, Scott Peacock, Carlo Petrini, old southern food traditions,The Hot Five with Shane Ross: Best Atlanta Restaurants (9:29)
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The Hot Five, Shane Ross, www.iamfashionweek.com, Fashion Week, top 5 restaurants in Atlanta, 5. Two Urban Licks, contemporary and artsy atmoshpere, trendy, wear something you wouldn't normally wear, 4. Murphy's, wine shop and bakery on premises, mimosas, casual dress down type environmental, dining out after church, 3. JCT Kitchen & Bar, popular for fried chicken, collared greens are also great, casual environment, 2. Varasano's Pizzeria, limit the toppings, laid back environment, noisy, 1. The Capital Grille, dress up!, keep it classy and sexy,To comment on this episode click here. There are currently Comments
First Aired - 09/22/2009 06:30PM
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The title of this week's Why We Cook: "Those Funny Salty Cured Things". Erica Wides sheds some light on the anchovy, the caper, and the olive. Listen in to learn how to incorporate these flavor-packed ingredients into your dishes.
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Add Massive Flavor to Your Food (8:25)
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funny little salty cured things, quirky culinary elements that add massive flavor to your food, oily fish, what happens when you mingle salt oily fish and things you think you hate to eat, anchovies, capers, olives, pasta puttanesca, salty cured oddities, remoulade sauce, green goddess dressing, eggs and anchovies a great combination, anchovies lend a rich savory quality to any dish, umami: the fifth taste, umami: savory meaty richness, freeformed glutamic acid, hundreds of anchovy varieties,If You Think You Hate Anchovies and Capers Think Again (10:00)
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anchovies: the unattractive food, what you find on your average pizza is the bottom of the barrel anchovies, anchovies are a great foil for other salty meaty products, capers, the best capers come from Provence, mustard oil develops in the caper, if caper flowers it turns into a fruit, good in martinis in place of an olive, leaves of the caper bush can be used as a coagulant in cheese making, raw capers have no taste that's why they get pickled, capers make a dish pop and sparkle, always add your capers at the very end don't cook them, they raise the taste profiles of everything else on a dish, capers good on top of pureed soups,Consider The Olive (10:42)
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Institute of Culinary Education, find Why We Cook on Facebook, call in! 718-497-2128, cured foods that add umami to your cooking, only a couple of fruits you can't eat raw: quince and olive, lye and olive curing, freshwater curing, cure olives yourself, 75 varieties of cultivated olive varieties, olive trees fireproof and virtually indestructible, olives add salinity and brine to dish, olives very bitter and tannic,To comment on this episode click here. There are currently Comments
