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First Aired - 03/24/2011 12:00PM
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Linda Pelaccio explores America's Vanished Foods on this week's episode of A Taste of the Past with Andrew Beahrs, author of Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens. Tune in to hear about some of the original "heritage" foods of America including raccoon, oysters and terrapin soup. Learn about the food history and culture that can be drawn from the writings of Mark Twain and find out why things have changed drastically since those times. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com
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A Taste of the Past: Andrew Beahrs (17:20)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, heirloom seeds, loss of chestnut trees, America's vanished foods, forgotten foods worth bringing back, Andrew Beahrs, Twain's Feast, Searching for America's Lost Foods in the Footsteps of Samuel Clemens, Mark Twain, Samuel Clemens, he was very well traveled, specific foods from specific locations, food memory, nostalgia, possum, raccoon, Missouri, American food, fresh and local, oysters, San Francisco bay, gold rush,Twain's Feast, Searching for America's Lost Foods in the Footsteps of Samuel Clemens (18:12)
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heritage foods, Gillett Coon Supper, Olympia oysters, diamondback terrapin, Canvasback duck, terrapin soup, dry aged grassfed meat, farmers market, sugar maple trees, wild foods vs cultivated foods, maple syrup as one of the last remaining wild foods, Ashford Connecticut, Mark Twain longed for a good cup of American coffee, raw cream, non pasteurized cream,To comment on this episode click here. There are currently Comments
First Aired - 05/09/2013 12:00PM
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Lynne Olver is a reference librarian with a passion for food! This week on A Taste of the Past, Linda Pelaccio calls Lynne to talk to her about food history and her website, FoodTimeline.org. How does Lynne's library science background inform the way she researches and references recipes, food origins, and more? Learn how studying food prices can reveal further information about the economy of a certain time period. How does one become a food historian? Learn the methods that Lynne uses to research any topic, and what resources Lynne trusts. Find out why Lynne is not interested in corporate food history, and how her beliefs on information are influenced by her passion and profession. This episode has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns for today's music.
"What I'm trying to do here with FoodTimeline.org is give a starting point for an individual's research." [8:00]
-- Lynne Olver on A Taste of the Past
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Historic Menus, Food Prices, and More (20:17)
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Morristown County Library, Lynne Olver, FoodTimeline.org, food historian, librarian, Library Sciences, reference librarian, Food Chronology, agricultural extension, food in writing, documentation, citation, Culinary Historians of New York, work in progress, shellfish, scholar, grains, Mesopotamia, cultivation, chefs, historic menus, culinary students, family recipes, food prices, food traditions, Helen Keller, Anne Frank,To comment on this episode click here. There are currently Comments
First Aired - 01/31/2013 03:00PM
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Brady Lowe has a passion for pork! On this week's episode of Meet Your Maker, Rachel Wharton is interviewing Brady Lowe, the mind behind the national food events known as Cochon 555. Cochon 555 is a whole hog cooking event that uses heritage breed pigs exclusively. Learn about Brady's idea for a sustainable barbecue joint. How can fine dining chefs compete with traditional barbecue prices? Tune in to hear Brady talk about the menu as a storytelling medium, and find out how he selects chefs to cook in the Cochon 555 events. How did Sean go from being a wine and cheese lover to a barbecue junkie? Find out on this week's episode of Meet Your Maker! This program has been sponsored by Hearst Ranch.
"I think that everyone who does barbecue should be using heritage pigs, but you can't change the world in one day." [6:05]
-- Brady Lowe on Meet Your Maker
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Whole Hog Cooking (14:14)
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Brady Lowe, Cochon 555, pig, wine, cheese bar, oysters, caviar, bacon, snout, ears, toes, heritage breed, barbecue, preparations, cooking techniques, Argentinean cooking, Las Vegas, Hawaii, wild pigs, sourcing, whole animal, whole hog, mayonnaise, mustard, slow and low, chef, fine dining, pig roast,To comment on this episode click here. There are currently Comments
