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First Aired - 08/01/2011 03:30PM
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This week on Hot Grease Nicole is joined by Heather Carlucci Rodriguez of Print Restaurant . They taste out Print's heavenly while discussing pro-farming politics and restaurant foraging. Later on in the show they are joined by Marina Burger who talk about community supported agriculture and how exactly you cook a kohlrabi. This episode is sponsored by Whole Foods Market.
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Episode 79: Print Restaurant (9:47)
Tags:
apiary, Hot Grease, Nicole Taylor, Heritage Radio Network, Heather Carlucci Rodriguez, Print Restaurant, Chocolate bread, rustic Tuscan loaf, Catskills provision honey, cherry pit ice cream, cherry pitter, red velvet cake,To comment on this episode click here. There are currently Comments
First Aired - 09/28/2010 06:30PM
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This week on Why We Cook ChefSmartyPants recounts her adventures joining a mycology club: hitting the forests, foraging an armful of fungus, then going at it with microscopes, magnifying glasses, Mycology tomes, and other research tools. Chef Erica eventually becomes frustrated at the pace of the mycologist's crew, ponders a potential dabble in hunting, and finally finds a giant delicious mushroom on a stroll through the wilderness. This episode was sponsored by Fairway: like no other market.
Hen of the woods mushrooms
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Why We Cook Introduction: Mushroom Foraging! (9:53)
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Why We Cook, The Chefsmartypants Radio Show, extreme summer weather, drought killed the mint, mint should be indestructible, archery, hunting, safety class, New York Mycological Society, mushrooms, there are many species out there, foraging, common names, European vs American names, genus and species, lookalike species, spore printing, flavorist, mushroom ID sessions,Finding Hen of the Woods (9:58)
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which mushroom species are edible?, finding mushrooms on hikes, there are about 5 good edible mushrooms, Morel mushrooms, home canning, Eugenia Bone, hen of the woods mushrooms, the perfect mushrooms, mushroom Easter egg hunt,A Klapperschwam Party! (8:41)
Tags:
Klapperschwam, picking up big rocks, puff ball mushroom, hen of the woods mushrooms are very delicious, what the mushroom books call a choice edible, usually roasted in a wood oven, craftbar, we aren't the only species that enjoys eating it, don't forage mushrooms uninformed!, eat a few bites and wait a night before eating all of the mushrooms,To comment on this episode click here. There are currently Comments
First Aired - 06/10/2012 12:00PM
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Welcome to this week's episode of The Main Course! On this episode, host Patrick Martins checks in with Heritage Radio Network president Jack Inslee from Bonnaroo. Patrick and Jack discuss not only the music happenings of the festival, but the food component, as well. Hear about how Roberta's is catering private parties for bands such as Radiohead and The Roots! Joining Patrick in the studio are Tama Matsuoka, forager for Daniel in NYC, and Eddy Leroux, Daniel's chef de cuisine. Tune in to hear the two discuss their new book about foraging called Foraged Flavor. Tama and Eddy discuss some of their favorite wild, edible plants including sumac and yellow wood sorrel. Tune in to hear about the importance of correct plant identification, how foraging also has seasonal considerations, and what Eddy does with foraged products in Daniel's menu. This episode has been brought to you by Cain Vineyard & Winery.
"It's not just identifying a plant that's edible...the question is when is it good from a food point of view. When is the season's peak?"
"I realized that herbs are probably grown or processed in order to make it useful, from a commercial point of view, for shelf life."
"Today's declining plant becomes tomorrow's endangered plant." -- Tama Matsuoka on The Main Course
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Live from Bonnaroo and Foraged Plants (25:27)
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Foraged Flavor, Bonnaroo, D'Angelo, food truck, molecular gastronomy, Cooking Issues, Gypsy Queen Cuisine, Asheville, Jason Colucci, The Morning After, Roberta's, Brandon Hoy, Radiohead, The Roots, Brooklyn, Tama Matsuoka, Daniel Restaurant, Daniel Bouloud, plants, foraging, Eddy Leroux, licorice, wild plants, meadow, perennials, lavender, seasonal, domesticated plants, medicinal, antioxidant, blueberries, sumac, weeds, Wes Jackson, The Land Institute, usable land, flavor, herbs, pineapple weed, chamomile, sustainable food, leeks, day lily flower, hot and sour soup, spruce tips, tapioca, boreal forests, edible plants, foraged plants, urban farming,Foraging for Daniel (16:28)
Tags:
poison ivy, poisonous plants, liver failure, endangered plants, seasonal menu, weekly menu, wild plant, peculiar flavor, yellow wood sorrel, restaurant concept, French gastronomy, restaurant culture, New Zealand lamb, striped bass, daily specials, tasting menu, Nicole Taylor, Into the Wild, Sean Penn, Doug Tallamy, identification, carrot, vatche, urban, suburban, weeds, forum, plant, animal, human, forager, purveyors, Daniel, statistics, cuisine, Japanese, local, curiosity, cucumber, swordfish, obesity, elitist, quality, class,To comment on this episode click here. There are currently Comments
