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What differentiates an herb from a weed? And what historical significance do herbs hold? Today's episode of A Taste of the Past is a culinary history of herbs. Linda Pelaccio is joined by Gary Allen, herbalist and author of the recent book, Herbs: A Global History. Tune in to hear the difference between herbs and spices. Learn about extinct herbal plants and their ancient uses. Hear about the exchange of regional herbs, and how it has changed the culinary landscape and the food we eat today. Culturally, herbs are symbols for for memory, love, and fidelity. How did these associations come to be? Find out this, and so much more on this week's A Taste of the Past. This episode has been sponsored by Whole Foods.

"Technically herbal teas are not teas- they are infusions. True tea is only the tea plant: camellia sinensis."

"All foods are fusion foods, because every time anyone runs into anyone from anywhere they adapt their dishes to new ingredients and new circumstances."

"Rosemary is often associated with memory because its scent lingers for so long."

-- Gary Allen on A Taste of the Past


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Learn about the history of Antarctic exploration and cuisine on this week's episode of A Taste of the Past. Linda Pelaccio is talking with Jason Anthony, author of the recent Hoosh. But what is 'hoosh'? Antarctic explorers used ingredients like pemmican and melted snow to create a stew that they named hoosh; find out how a diet of hoosh lead to vitamin deficiencies on the cold continent. Tune in to hear about Jason's seasons in Antarctica, and what food he packed for a hundred-day excursion into the center of the continent. What foods are most desired by Antarctic explorers? Also, tune in to hear about early explorers' roasted penguin recipes, and find out how Jason and his colleagues preserved fresh produce in their sleeping bags! This program has been sponsored by Whole Foods. Thanks to Idgy Dean for today's music.

"Antarctica went from being an unknown blank spot on the map to a known blank spot on the map." [7:00]

"Explorers knew from Arctic exploration that you needed more calories in cold temperatures, but the problem was that they were unable to bring enough supplies to Antarctica on their ships to sustain themselves." [8:50]

"I think the unstated thesis of my book is: the worse the food, the better the story!" [15:55]

-- Jason Anthony on A Taste of the Past


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First Aired - 06/27/2013 05:00PM Download MP3 (Full Episode)
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SALSA VERDE

This amazing sauce is used on meats and veggies alike! Make a ton? You can store in Tupperware covered in a layer of oil in the fridge for up to a week! Want it to last even longer? Freeze in ice cube trays! When frozen, pop out cubes and store in freezer bags or Tupperware; defrost at room temp.

  • 1 bunch basil, stems removed
  • ½ bunch parsley, stems removed
  • ½ bunch mint, stems removed
  • ¾ cup olive oil
  • 2 Tbsp lemon juice
  • 1 Tsp crushed red pepper flakes
  • 1 clove garlic
  • 1 Tbsp capers
  • 1 anchovy fillet (optional)
  • Pinch of salt, to taste
  • Before you begin, place your food processor or mortar and pestle in the freezer to chill. Then, destem your herbs and crush your garlic clove, chopping finely if using a mortar and pestle.

    If using a food processor, place all ingredients in the workbowl and buzz for two minutes till smooth.

    If pulverizing by hand, place your chopped garlic, herbs, pepper flakes, anchovy and capers, adding two tablespoons of oil at a time until it’s all incorporated into a nice, smooth emulsification. Then stir in the lemon juice and salt.

    Serve over roasted vegetables, meat or fish!

    This program was sponsored by BluePrint Cleanse.

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