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First Aired - 11/15/2010 03:30PM
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This week on Hot Grease Nicole sits down with Angela Moore, Vice President of the Food Network's FoodNetwork.com web empire. Learn how this website started as a modest recipe compendium over a decade ago and has bloomed into a social community, a culinary tool, and an enormous archive of recipes and videos. Tune in to hear how FoodNetwork.com works, why it works, and how it can help you in your times of culinary need. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
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Hot Grease Introduction: FoodNetwork.com (8:13)
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Nicole Taylor, Cabot Cheese, Hot Grease, Heritage Radio Network, Angela Moore, Vice President, foodnetwork.com, Food Network TV, been around for over a decade, biggest site redesign was in October 2008, recipe database, the internet has grown exponentially, what does it mean for a brand or company to be digitally savvy,Angela Moore, Vice President, FoodNetwork.com (12:47)
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internet trends, seasonal changes to websites, Thanksgiving recipes, www.foodnetwork.com/Thanksgiving, outdoing themselves every year, 500 recipes, 200 videos, cutting shows into easy to watch segments, online exclusive videos, baked mac and cheese is the number 1 side dish, cooking local ingredients,To comment on this episode click here. There are currently Comments
First Aired - 05/06/2012 01:00PM
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This week on Straight, No Chaser, Katy Keiffer is joined by J.M. Hirsch, Food Editor for the Associated Press. Get an insiders view on how food media has grown over the last decade and how Americans are starting to care more about their food and where it comes from. Hear J.M.'s thoughts on culinary education, food stamps and the sustainable food movement. How can we get people back in the kitchen and away from processed foods? Tune in and find out! This program was sponsored by Hearst Ranch.
"It is possible to eat really well without blowing the budget. Often, there's a knowledge gap. Those of us who best know how to make a food dollar stretch are the people who least need to to it."
"Once people get back in the kitchen and start cooking, basic skills will be learned and come back."
--J.M. Hirsch, food editor for the Associated Press on Straight, No Chaser
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First Aired - 06/13/2012 11:00AM
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On this week's episode of Taste Matters, host Mitchell Davis chats with Fabio Parasecoli, Associate Professor and Coordinator of Food Studies at The New School. They discuss the role that food plays in pop culture and the media landscape of the 21st century. Hear how the celebrity chef and buzz word culture has changed the way we think about food and collective health. Why has food become so cool? How has globalization affected the way we eat? Join in on the conversation and learn more about food systems, identity and generational shifts on Taste Matters. This program was sponsored by White Oak Pastures.
"Looking at pop culture allows us to get a pulse of what people are collectively thinking."
"This element of coolness [surrounding food] can be used as a factor of distinction. So what happens to the people who are not cool enough to have access?"
"I think what's happening here [in the United States] is that people are realizing that there's potential to create a sense of community around food and a sense of local identity."
--Fabio Parasecoli, Associate Professor and Coordinator of Food Studies at The New School on Taste Matters
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Pop Culture & Food Systems (16:53)
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Fabio Parasecoli, Associate Professor at New School, Food Studies, food and pop culture, advertising, graphic design, menu design, food media, late night talk shows, celebrity chefs, buzz words, authentic, local, sustainable, obesity epidemic, collective health, sustainability, farmland, food systems, globalization, identity, food justice,Culinary Identity & Traditions (13:04)
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agricultural history, global food trends, food traditions, American food identity, locavore, Charleston, culinary traditions, regionalization, geography, nature of origins, authenticity, politics, immigrant culture, artisanal food, local production, farm to fork restaurants, industrial mass crop production, corn producers, food representation,To comment on this episode click here. There are currently Comments
