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First Aired - 04/05/2011 06:30PM
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This week on Why We Cook, Erica Wides (aka Chefsmartypants) finally gives in to some culinary techniques and trends she has resisted for years. She may have never watched the Sopranos, but she is coming around on The Modernist Cuisine book. Tune in and join her in this revelation and also find out why she thinks male goats are the protein of the future! This episode was sponsored by Whole Foods Market. Whole Foods market celebrates Earth Month with the “Do Something Reel” Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com
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Why We Cook: Get a Late Pass! (15:00)
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www.DoSomethingReel.com, Weeds, Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Whole Foods Market, Do Something Reel, why should we have to pay for TV?, slow adapter, Erica finally got a new phone, Institute of Culinary Education, Modernist Cuisine, Nathan Myhrvold, molecular gastronomy, Erica is late to the party, pizza pebbles, WD 50, gelled Hollandaise, cooking with chemicals, blackened catfish, Erica bought the Modernist Cuisine book!,Male Goats: The Meat of the Future (15:00)
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be the 200th fan on Facebook!, Chef's Garden, Food & Wine Festival, farm in Ohio, heirloom produce, sustainability, SteelLite, celebration of vegetables!, goat as protein, goat is the meat of the future, sustainable animals, male goats, goats are mostly raised for milk, Heritage Foods USA, grassfed lamb, post winter purge,To comment on this episode click here. There are currently Comments
First Aired - 07/12/2009 01:00PM
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This week's Q-Report theme is Fresh Eats as Patrick and Mark talk with special guests Renato Sardo of Slow Food Int. and Anya Fernald of Slow Food Nation. Also on the show, Travis Tench of Bushwick Farmers Market, Marie Abaya & Faith Marabella.
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Introduction & The Slow Food Movement with Renato Sardo and Anya Fernald (31:29)
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Brooklyn Brewery, IBM, Renato Sardo, Anya Fernald, Slow Food Nation, Farmers Market, street food, CSA, California, CSA is better for farmers because there is no risk, farmers market demands volume, CSA was made to save local farmers, hundred mile local diet, the Slow Food movement is evolving, street meat, American street food traditions, biodiversity of food supply, developing countries, Heritage Food, whole cow, best value for chef is the ground, grinding cow into ground, tenderloin, hamburgers, Yes We Can Food, Marin Country, Northern California, Barack Obama, free range pork, Slow Food promotes human connection and safety, trickle down, food elitism, Republicans, farmers markets can grow through prepared foods, sustainability, traceability, some of the best street meat is in the Philippines, Mark Marabella, Patrick Martins,Travis Tench Explains His Involvement With The Bushwick Farmer's Market (22:20)
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Sam Edwards, Travis Tench, Bushwick Farmers Market, www.bushwickfarmersmarket.org, Farmers Market 2.0, do it yourself mantra, Bushwick is industrial, warehouses, industrial Brooklyn, Brooklyn farmers are gone, US Department Of Health, Linden Bushwick Block Association Garden, Fort Greene Park, outreach, EBT program, using public benefit cards at farmers markets, Union Square, Trinity Farm, fruits, vegetables, Robertas Bread Farmers Market, local rooftop farm, Greenpoint, food terrorism, J Train to Gates Ave, Michael Pollan, convergence of culture, urban renaissance,Community Gardens with Marie Abaya (12:15)
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Albuquerque, gardens, landscapes, dog friendly gardens, community garden, New Mexico, gravel, natural lawn holds water better, potluck, chard, garlic, Texas, soil, natural way of keeping water in, waffle bed, water stays moist with waffle bed, pollinators, food bills, home grown food, self sufficiency, tomatoes, sustainability,Faith Marabella and CSA in Methuen Massachusetts (8:55)
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CSA is a community supported agriculture program, fresh organic produce, locally grown, Caroline Zuk, www.sajafarm.com, Mustard Greens, growing climate of Massachusetts, cilantro, chives, mint, romaine, red lettuce, boc choy, free range, fresh eggs, CSA subscription pays for itself, coordinating with the farmer,To comment on this episode click here. There are currently Comments
First Aired - 11/20/2012 03:00PM
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On today’s THE FOOD SEEN, Chef Matthew Lightner of Atera, forges nature and science, foraging inspiration from the land, and applying modern techniques to recreate it’s simplicity. A 15 course tasting menu, on a 13 seat bar or walnut slab table 5 top, next to a vertical garden “living wall” full of herbs and foliage, Matthew’s thoughtful cuisine questions our perception of what “farm to table” really means. This episode has been brought to you by Susty Party.
"Technique, if you know how to execute it and you know it's going to enhance the idea that you have, then it's something you should try to do. But if it doesn't, and you try to force it, you know it." [12:00]
-- Matthew Lightner on THE FOOD SEEN
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Nature & Science (17:07)
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Atera NYC, turkey, Matthew Lightner, Nebraska, Thanksgiving, roasting, leftovers, line cooking, family meals, cuisine, entertainment, chicken fried steak, building palate, eating good food, mom, culinary school, college, omelet, precision, Noma, nature, science, Darwinism, modern cooking techniques,Tasting Menu vs. A La Carte (21:54)
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tasting menu, fall, cold, meringue, beer cocktail, caviar, familiarity, hops, snacks, sunchokes, pulp, aromatic, razor clam, placemat, traditional, rules of engagement, dining experience, a la carte, lamb, composite, restaurant concept, branding, The New York Times review, foraging, discovery, cuisine, wood sorrel, farmers, agriculture, seasonal, bark, roots, spruce shoots, wine, hard liquor, bananas, wheat grass, pairing, birch, barrel-aged, brine,To comment on this episode click here. There are currently Comments
