2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Eat Your Words
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:25 /// Evolutionaries
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"Almost any apple makes decent cider because when you press it, you get different qualities. Is it sour? It's going to have bitterness and astringency to it that adds body- just like wine."
"Apples provided another way to create a beverage that was plentiful and easy to produce."
-- Ben Watson on A Taste of the Past
Tags:apple cider, Ben Watson, Chelsea Green Publishing, activist, Cider, Hard and Sweet, apple pie, Spain, cider, The Roman Empire, perry, Basque, Hebrew, ales, wine, fermentation, Normandy, fruit, climate, phylloxera, sugar content, heirloom, heritage, pumice, beverage, hard cider, crab apples, domestic apples, Johnny Appleseed, cross-pollinate, grafting, apple seeds, cultivated, cider mills, George Washington, founding fathers, Peter Stuyvesant, hops, whiskeys, alcohol, potable water, election, immigration, Industrial Revolution, orchard, Temperance movement, spirits, beer,
Tags:Sara Grady, distilling, Glynwood, The Apple Project, The Hudson Valley, craft beer, micro distillery, Colette Rossant, apple spirits, still, aging, apple brandy, draft cider, industrial cider, sparkling, pasteurized, CO2, red wine, sanitation, Brix, acidity, tannin, Golden Russet, Harrison apple, Tom Burford, Vintage Virgina Apples, apple jack, cider brandy, regional, small farmers,
"The key and my passion is to tell people that whole grains can taste really good."
"In average supermarkets, grain selections are becoming bigger and bigger."
"A big trend in baking is that bakers are looking for local grains and freshly-milled flour."
-- Maria Speck on A Taste of the Past
Tags:Einkorn, Kamut, ancient grains, health, wellness, natural ingredients, cereals, Maria Speck, Ancient Grains for Modern Meals, journalism, recipes, Cambridge, cooking classes, whole grains, German, Greek, whole kernels, flavor, millet, food industry, flour, food diversity, ancient wheats, gluten sensitivity, gluten, spelt, Fertile Crescent, polenta, cinnamon, nutty, King Arthur, mail order, red rice, barley, quinoa, birdseed, bulgur, berries, oats, soaking, buckwheat, pseudo cereals, rhubarb, beech nuts, farro, emmer,
Tags:pasta, brown rice, desert, weight loss, frozen pizza, pudding, lemon juice, Greece, texture, dieting, vegetables, mindful eating, truffle theory, box of chocolates, homemade truffles, hulled barley, storage, germ, hearty, spoil, mason jars, proteins, vitamins, fiber, baking, fresh-milled flour, scones, quinoa cakes, celiac, bread, farro, emmer, white wine, mussels, amaranth,
"When I grew up, I clung to everything about my grandmother and parents' past, and the creole food that they loved."
"I really understand the importance of [cookbook style and design]. Sometimes it's more important than the written description- and that's a hard thing for a writer to say."
--Donna Pierce on A Taste of the Past