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First Aired - 06/01/2010 04:00PM
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This week on At the Root of It, Erin talks with the guys behind Vision Wine Brands.
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Week in Wine Recap (5:00)
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Erin Fitzpatrick, At the Root of It, Heritage Radio Network, Week in Wine Recap, Hearst Ranch, Roberta's, Bushwick, The CARE Act, Congressional Bill, Wine & Spirits Wholesalers of America, crop report,Vision Wine Brands (13:20)
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Vision Wine Brands, small distribution and import company, founded in January of 2009, project has been in development for three years now, sourcing and distributing fine wines, the story behind the name is too long to go into, Hand Picked Selections, Dan Kravitz, supplier partners, Eyrie Vineyards, pricing to the trade, success of sales are not just the product alone, The United States has 50 different markets in terms of alcoholic beverages, what is the benefit of direct import?, direct import means a better and more direct relationship with the importer and the pricing system, fluctuations in currency, annual price list, you can't tell a producer exactly how to label but you can advise them, what is aggresive and interesting marketing?, not everyone responds well to everything, product marketing is often affected by products deeply rooted in tradition, younger wine consumers, screw caps, corks, screw caps are becoming more popular,Distressed Territories: Chilean & Austrialian Wine (10:00)
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Chile, Chilean Wine, distressed territories, Australia, Beringer, now undervalued, it's difficult to think in terms of the overall pictures, there have been successful commodity level brands that pump up sales numbers, there's a new breed of winemakers in Australia and New Zealand, Gemtree Vineyards, wine from volcanic soil, Germany, Italy, Spain, there is a revolution of people producing small artisinally crafted wines, First Drop Wines, Robert Parker, wines under $15, wine in supermarkets, The Last Store on Main Street, it's easier to get wine to underage drinkers in supermarkets, Jeff Saunders, legislature seems fairly decided against it, find Vision Wine Brands on Facebook!,To comment on this episode click here. There are currently Comments
First Aired - 01/19/2012 02:00PM
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If you are a farmer, a farm enthusiast, shop at farmers markets of just simply care where your food comes from, Real Time Farms is for you! Tune in to this week's episode of The Farm Report as Erin Fairbanks sits down with the women behind the forward thinking website, Corrina Borden & Lindsay Partridge. Find out what The Food Warriors do and how you can help in their mission to help farmers and consumers bridge the gap between farm and table. Check their website for more! This episode was sponsored by Whole Foods Market.
"The underlying assumption of our website is that you are a farmer who wants to tell your story."
--Corrina Borden on The Farm Report
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The Farm Report: Real Time Farms (29:14)
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Erin Fairbanks, The Farm Report, Heritage Radio Network, Whole Foods Market, Corrina Borden, Lindsay Partridge, Real Time Farms, farms and farmers market database, food web, farm pages, farm links, biodynamic, local, organic, The Food Warriors, internship program,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2010 06:30PM
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This week on Why We Cook Erica talks about how a swimming class lead to the realization that cooking is simply subtracting water from food. She also recounts a recent interaction with a Giant Puffball mushroom, and thoughts as to why it wasn't the delicious Porcine-like treat she'd had hoped. This episode was brought to you by The Barterhouse: importers of fine wine.
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Why We Cook Introduction: Learn To Swim (10:24)
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The Barterhouse, www.barterhouse.com, Why We Cook, Erica Wides, Heritage Radio Network, ChefSmartyPants Radio Show, Episode 61!, swim technique class, pool water that looks like fish stock, cooking is just about forcing the water out of things, what is cooking all about?, everything has water in it, clear butter fat, clarification, cooking out water, baking, hydrate and then cook the water out, water raises the surface temperature high enough to let you do other things, caramelizing, giant Hen of the Woods mushroom, mushrooms are almost entirely water, they do have protein, giant puff ball mushroom, texture is key to enjoying mushrooms, they are soggy if you don't force the water out of them,All About Mushrooms (9:46)
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hiking, bolete mushroom, porcini mushroom, black foods, artificial coloring, white puff ball mushroom, it looks like a human skull, no bug damage, mushroom baby, breaded and tofu, cooking techniques to masquerade something, ratatouille, grilled mushroom, grilled portobello mushroom, marshmallow circus peanut, mushroom texture like soft tofu, insipid, poorly cooked eggplant, mushroom spores, they were making my eyes and throat itch, they can contain over a trillion spores, do not stick mushrooms up your nose, Bob Dylan mushroom lung, roasting mushrooms,Cooking Mushrooms in Alternative Ways (8:35)
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basic principle of cooking, roasted mushrooms, overcooked mushrooms, mushroom chips, mushroom jerkey, they were really good, almost burned mushrooms, mushrooms as garnish, snack mushrooms, teaching is like parenting, sometimes it is good not to tell to much to your children, mushrooms are like sponges, mushroom myths, quickly soak mushrooms, pork porterhouse chops, Heritage Foods USA, less water more flavor, dehydrated mushroom, flavor spunges, picking mushrooms,To comment on this episode click here. There are currently Comments
