Search Results
Hosted By
Image
Sponsored by
Cain-logotype-hrn-150
On a brand new episode of All in the Industry, find out what's going on in the chef world from somebody with his finger on the pulse - Andrew Friedman. is the founder, editor and chief contributor to the website TOQUELAND, where he takes readers inside the world of America’s best chefs via profiles, interviews, news, and commentary. Andrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes. For more than ten years, Friedman has collaborated with many of the nation’s best and most revered chefs on cookbooks and other writing projects. Today's program was brought to you by Cain Vineyard & Winery.

"There's this new prototype that exists now of the chef/owner team as a joint entity. I think that's a relatively new thing." [36:00]

--Andrew Friedman on All in the Industry


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

Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
This week on A Taste of the Past, Linda welcomes Cindy Lobel to the program. Cindy is an assistant professor of history at Lehman College, a cultural historian with interests in urban development and consumer culture as well as the history of New York. Today she and Linda discuss her book, Urban Appetites: Food and Culture in Nineteenth-Century New York. Was New York City the first in the country to have a restaurant? What was the first restaurant to open in New York City? Surprisingly, it seems as though present day New York food scene is not so different than it was in the 1800s. Tune in as Cindy takes us through the beginnings of restaurants in New York City and how the now flourishing industry evolved through the years. This program has been sponsored by Cain Vineyard and Winery.

"People think that New York was born with the Zagat Guide, and that of course is not the case... free standing restaurants have a history in New York." [5:40]

"The rise of restaurants is really tied to the growth of the city." [8:10]

-- Cindy Lobel on A Taste of the Past


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

Hosted By
Inside_school_food_website_tile
Sponsored by
Cain-logotype-hrn-150
Composting and recycling at school isn't just about eco-friendly waste diversion. It also provides students with a powerful lesson in sound environmental practice that they'll carry with them for the rest of their lives. The message is simple: what comes from the earth can be returned to enrich it, so it can provide for us again and again. How to get started? Today's guests, from San Francisco, CA and Northampton, MA, will tell you how: Start small. Champion your early adopters. Develop educational and marketing tools to enlist the support of the entire school community. Or use materials from other districts--there's lots out there already! Thanks to today's sponsor, Cain Vineyard & Winery.

"A big part of San Francisco's 'Zero Waste' initiative hopes to be achieved through education... we have a 63% landfill diversion rate in San Francisco schools." [6:00]

"We prefer starting with the kids and hope the adults catch on... We understand the power that kids have." [14:20]

-- Tamar Hurwitz on Inside School Food

"We did underestimate how difficult it would be to get all of the students to sort their food waste properly; it was difficult to get everyone on board." [27:30]

-- Anna Moore on Inside School Food


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS