Greenhorn Radio
LIVE 4 - 4:30pm EST
First Aired - 03/29/2011 06:30PM
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If you live in New York, you're definitely craving spring. How can you cure the extended winter blues? Chefsmartypants is here to help you survive! Tune in to the latest episode of Why We Cook as Erica Wides recommends you take a dive into some health soup (warning: this recipe breaks the Sicilian law of mixing cheese and seafood). This episode was sponsored by www.TheBarterhouse.com
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Why We Cook: Turnip Torpor (10:58)
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Heritage Radio Network, The Barterhouse, Erica Wides, Chefsmarypants, Why We Cook, Spring, weather, planting season, chive seeds, greens on the brain, asparagus, Passover, symbols of Spring, Easter candy, mashed tubers, turnips, prehydrated meat, survival foods of spring,Veggies! Health Soup! Dandelions! (13:30)
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dandelion greens, nettles, shadbush, shadberry, june berry, Hudson Valley, Savoy, Erica used to work there, dark green big organic dandelions, school garden, garlic, Waldorf school, cooking greens, vegetables, wilted, squid, whole wheat farfalle, pressed dried ricotta, coastal southern Italian food, adding cheese to seafood is taboo!, tonic quality, Popeye, health soup,To comment on this episode click here. There are currently Comments
First Aired - 03/27/2013 09:00AM
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Melissa Kogut, Executive Director of Chef's Collaborative, is somebody who knows a thing or two about promoting sustainability. Chefs Collaborative is a national chef network that's changing the sustainable food landscape using the power of connections, education and responsible buying decisions. On a HRN Community Session, she sits down with Erin Fairbanks and chats about her organization and the work she's been doing over the past five years. Hear about interesting initiatives such as "Seafood Solutions", a program designed to explain how to make sustainable choices and educate customers about seafood. Later in the program - learn about the Chef's Collaborative Cookbook, their latest book that features great recipes that highlight the way sustainability-minded chefs are cooking now. This program was sponsored by Fairway Market
"Trash fish refers to species of seafood that are under utilized. There are opportunities to eat alternative species - but we need to make sure we have data for those species so we don't [over consume them]" [4:00]
"I get to work with passionate, smart comitted people. Chef's are people who work really hard. It tends to be a really community minded group. They are the first to donate their time and food to community events - they give a lot of themselves." [9:00]
--Melissa Kogut, Executive Director of Chef's Collaborative
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To comment on this episode click here. There are currently Comments
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Introducing Chef Shakes and the Louisiana Seafood Boil (15:20)
Tags:
Maryland/Louisiana seafood boil, origins of the Old Bay Seafood Boil, Houston/Gulf of Mexico style, shrimp farming, Vietnamese shrimp fishermen in Louisiana, aquaculture, Katrina wiped out Vietnamese shrimping industry in Louisiana, shrimp farm destroys local aquatic community, trolling nets, farm raised salmon lacking in flavor, difficult to tell the difference between farm raised and wild shrimp, Shakes currently a Chef at Food Swings in Williamsburgh, recipe: 2 parts water to 1 part beer, crab spice, celery salt, sausage, shrimp, lemons, onions, corn, swordfish a dirty and high in mercury fish, escolar fish is a laxative, Shakes fought in the Gulf War,Shakes' Gulf War Tour (16:49)
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Shakes' early days on the aircraft carrier, five years of service, work on the galley, Shakes spent 74 days at sea without seeing land, Food Service Officers, Shakes got his cooking chops on the aircraft and at Aquagrill, least favorite Navy dishes, Shakes was eighteen when he joined the Navy, mortality rate on aircraft carriers, suicides on board,To comment on this episode click here. There are currently Comments
