1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
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)
7:OO-7:3O /// Roberta's Radio
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
How Great Cities Are Fed
Gastropod the business of The Business
The Whole Shebang
Edible Alphabet Heritage Breeds
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
"It's really important that the research be solid on the site. I have open comments; I want readers to be able to interact with the content." [9:45]
"One of the things that really fascinates me is connecting to a historical person and seeing what they were eating or cooking." [12:50]
-- Tori Avey on A Taste of the Past
Emily Dickinson's Coconut Cake
2 cups flour
1 tsp cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter, room temperature
1/2 cup milk
1 cup shredded coconut
Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood.
In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.
Mix in the eggs, then the milk.
Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.
Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.
Spread the batter into a small loaf pan.
Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.
The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!
Tags:Tori Avey, The History Kitchen, Emily Dickinson, history, food, food history, vintage cookbooks, Nebraska, Jewish food, family, recipes, blogging, Jewish cuisine, ingredients, primary sources, Gil Marks, mythology, baking, pineapple upside down cake, Leonardo Da Vinci, vegetarian, food holidays, Chicken and Waffles, Harlem,
"There's a time for every taco and a season for every torta." [12:35]
Gustavo Arellano on A Taste of the Past
Tags:Gustavo Arellano, Ask A Mexican, Taco USA: How Mexican Food Conquered America, Mexican food, Taco Trucks, tacos, nixtamalization, corn, poison,
"Until the introduction of Western food culture en mass in the 19th Century, the Japanese didn't eat much meat; it was much more of fish and vegetable type of eating culture... It shows how politics, international relations, and trade affect food culture." [6:50]
"The pushcart is really the site that the ramen phenomenon came from." [9:20]
-- George Solt on A Taste of the Past