The Food Seen
LIVE 3 - 3:30pm EST
First Aired - 06/07/2011 06:30PM
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This week on Why We Cook, Erica Wides aka Chefsmartypants talks about skin as it applies to everything from bread to tight bathing suits. Tune in to learn why "tightness" is such an important concept when it comes to spring rolls and why bread dough should always be kept damp. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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Why We Cook: Skin! (13:41)
Tags:
Why We Cook, Erica Wides, Chefsmartypants, food talk radio, Heritage Radio Network, public pools, swimming, buoyancy, culinary school, faculty development, Sim Cass, baguette formation, skins, tightening the outside of a loaf of bread,To comment on this episode click here. There are currently Comments
First Aired - 02/28/2013 04:15PM
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The Mass Attack is a weight loss group effort and/or an individual competition held at Gramercy Tavern. The contest began on Wednesday, January 23rd (initial weigh-in required) and ends 8 weeks later on Wednesday, March 20th (final weigh-in required). Weekly weigh-ins will take place every Wednesday through out the contest, but are not required. The winners (1 female and 1 male) will be determined by the percentage of weight lost over the eight-week period and will each receive $400! Tune in for an update from HRN to see how the contestants are doing! Thanks to our sponsor, The International Culinary Center.
"My co-workers are inspiring in this competition, definitely. And everyone is really supportive!" [5:30] -- Mike Mergo on Mass Attack
"My co-workers are inspiring in this competition, definitely. And everyone is really supportive!" [5:30] -- Mike Mergo on Mass Attack
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Front Waiter Mike Mergo (10:26)
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Mike Mergo, Gramercy Tavern, weight loss, Star Wars, Mass Attack, cleanse, salt, sodium, vegetable juice, water weight, vegan, bread, pasta, Eight Hour Diet, running, cardio, diet, commitment, balance,To comment on this episode click here. There are currently Comments
First Aired - 02/28/2013 01:30PM
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Tune into this week's GrowNYC Market Update for some tasty grain information! Erin Fairbanks is talking with Jeanne Hodesh about Hawthorne Valley Farm's 100% Rye Bread, and local grain producers! Hear about some upcoming fermented treats and awesome events at the Greenmarket! This program has been brought to you by HeritageRadioNetwork.org.
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Rye! (9:17)
Tags:
Jeanne Hodesh, Hawthorne Valley Farm, Union Square, rye bread, biodynamic, cover crop, rye, 100% Rye Bread, grains, processing grain, bakery, mill, Rudolf Steiner, greenhouses, spinach, sauerkraut, kimchi, healthy, educational farm, interns, Greenmarket, pickles, cheese, zucchini turnovers, making stock, Farm to City Expo, restaurant sourcing,To comment on this episode click here. There are currently Comments
