Search Results
Hosted By
Business
Sponsored by
Wmmbshow
Published August 8th, 2014

Running time: 9 Minutes

What do plastic wrap, electricity and road salt have in common? They can all be made from cheese! Once just food for a pig, cheese byproducts now have a bright new future. Click below for more information: Jasper Hill's Green Machine , GreenWhey Energy, and WheyLayer.

By Eliza Loehr


To comment on this episode click here. There are currently Comments

Hosted By
Tasteofthepast
Sponsored by
Webad_final
On today's episode of A Taste of the Past, Linda Pelaccio is talking about Jewish Italian food, or Cucina Ebraica, with a panel of experts. Jayne Cohen is a food writer and cookbook author involved with preserving the culinary roots of Jewish cooking. Her most recent cookbook is entitled Around the Passover Table and Cooking for Jewish New Year. Cara De Silva is a food historian who writes about food and culture, and has authored In Memory's Kitchen: A Legacy from the Women of Terezin- a book featuring recipes from women in a Nazi concentration camp. Alessandra Rovati is a Jewish Italian food writer who also authors the blog Dinner in Venice. Tune in to hear how and when Jewish people immigrated to Italy, and how the various neighborhoods where they resided influenced their cooking. Learn why Jewish cuisine helped to popularize certain vegetables in Italian food, such as the tomato and the eggplant. What substitutes were used by Jews in the pork-heavy Italian diet? Hear about how ethnic tradition and cultural food survives through holiday meals. What Jewish foods have become part of everyday Italian cuisine? This program has been sponsored by Route 11 Potato Chips.

"The number of things that went into making Italian Jewish cuisine... created a cuisine of incredible variety- even though it was all Jewish in some way. There were also issues whether or not some of these dishes came to be associated with Jews- and that was sometime the case- but most of these dishes were brought by Jewish people." [6:50]

"There has been fusion since there have been borders!" [15:00]

-- Cara De Silva on A Taste of the Past

"One thing that is notable about Jewish Italian cuisine is that it was influenced by so many immigrants, sort of like Jewish food in the United States." [11:20]

-- Jayne Cohen on A Taste of the Past


To comment on this episode click here. There are currently Comments

Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
What's more American than apple pie? Answer: apple cider! On this week's episode of A Taste of the Past, Linda Pelaccio is talking with "apple evangelist" and author of Cider, Hard and Sweet, Ben Watson. Where did the tradition of American cider originate? Hear about how grafting has caused the amount of apple varieties to diminish, and learn about the role of the Industrial Revolution in cider's popularity. Find out how cider stacks up against beer and wine in terms of alcohol content, and learn what varieties of apples make the best cider. Also, learn what differentiates hard cider from apple jack. Also, Sara Grady calls in from Glynwood to talk about their new initiative, The Apple Project. Learn about the importance of hard cider and apple spirits to the regional economy! This program has been brought to you by Cain Vineyard & Winery.

"Almost any apple makes decent cider because when you press it, you get different qualities. Is it sour? It's going to have bitterness and astringency to it that adds body- just like wine."

"Apples provided another way to create a beverage that was plentiful and easy to produce."

-- Ben Watson on A Taste of the Past


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS