Snacky Tunes
LIVE 2 - 3pm EST
First Aired - 02/15/2010 03:30PM
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It's a packed studio this week on Hot Grease as Nicole Taylor talks with Eric Childs of Kombucha Brooklyn, Fernando Music of The Rooster Group. Also, Kate Payne gives a Hot Five on refrigerator tips.
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Hot Grease Introduction: Fernando Music (12:04)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Hearst Ranch, tasty small brands, Fernando Music, The Rooster Group, Apple, design can elevate the quality of product, www.theroostergroup.com, Stonyfield, capitalism as a way to reach moral goals, Martha Stewart, Anne Saxelby, Salvatore Ricotta, The High Line, small ideas becoming big projects, the next big small brand, www.nextbigsmallbrand.com, Early Bird granola,Kombucha Brooklyn (11:28)
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http://www.kombuchabrooklyn.com, Kombucha Brooklyn, non alcoholic fermented beverage, fermented tea with yeast and bacteria, the first Kombucha company to put the drink on the market in New York City, branded with the energy of New York City, there a few small competitors now, it's bigger than Manhattan, The Rooster Group will try to help express what this brand is about,The Hot Five with Kate Payne (7:26)
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http://www.hipgirlshome.com, Hip Girl's Guide to Homemaking, Kate Payne, The Hot Five, things for people who treat their refrigerators like compost piles, 5. set reasonable goals and start slow, 4. attitude, 3. being broke is an asset, 2. tools, 1. you're not alone,To comment on this episode click here. There are currently Comments
First Aired - 01/25/2010 03:30PM
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This week on Hot Grease, Nicole talks with Kamal Grant about the history and future of doughnuts. Also on the show for The Hot Five, Ed McFarland of Ed's Lobster Bar.
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Hot Grease Introduction: Good Food Movements (8:10)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Whole Foods Market, culinary happenings, Feb 1st-5th is social media week, Whole Foods Market Presents: Afternoon Snack A New York New Media Food Pannel, Cathy Erway, http://www.socialmediaweek.org/, San Francisco, SF Noir Food & Wine Event, In Defense Of Food, spoken word affair, Bryant Terry, Vegan Soul Kitchen, Athens Georgia, Georgia Organics Conference, Carlo Petrini, founder of Slow Food, Patrick Martins, Slow Foods USA, Roger Smith Food Writers Conference, Kara Newman, CSA, Community Supported Agriculture, Just Food, grassroots, farmers, http://www.foodculturist.com,Kamal Grant of Sublime Doughnuts (10:27)
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Kamal Grant, Sublime Doughnuts, the street thug of the pastry industry, all pastries are the same thing, flour water yeast butter and sugar, doughnuts get no respect, the history of the doughnut, they go back to 1830, document in American cookbooks, gained in popularity during World War I, Salvation Army cooked doughnuts overseas, Dunkin Donuts, designer doughnut takeover, http://sublimedoughnuts.com/, Hershey, The A Town Doughnut, Georgia Tech University, http://www.octanecoffee.com/, Octane Coffee, Cypress Street Pint & Plate, www.cypressstreetpintandplate.com/, doughnut burger,The Hot Five with Ed McFarland (7:34)
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Roberta's, Ed McFarland, Ed's Lobster Bar, The Hot Five, five things that nobody knows about lobsters, 5. lobster college, Maine, Robert Bayer, Lobster Institute, www.lobsterinstitute.org/, 4. sustainability of lobster, 3. lobster meatballs, 2. lobster prices, prices have gone drastically down, 1. eating the lobster, every part is edible,To comment on this episode click here. There are currently Comments
First Aired - 06/20/2011 03:30PM
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This week on Hot Grease summer is in the air and that means grilling. Nicole is joined by Lourdes Castro, author of ”Eat, Drink, Think in Spanish” to talk about Latin grilling in particular and they cover in from rubs to marinades to to glazes. Later they are joined by Sam Kim of SkimKim Foods and Kat Popiel for the Summer Solstice edition of The Hot Five. This episode is sponsored by S. Wallace Edwards & Son.
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Episode 76: Latin Grilling (10:20)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Latin grilling, Lourdes Castro, pisco sour, mojito, Cachaça, rubs, marinades, glazes, Cuban cuisine, Brazilian cuisine, community supported agriculture,To comment on this episode click here. There are currently Comments
