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First Aired - 01/04/2011 06:30PM
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On the 70th episode of Why We Cook, Erica Wides, aka Chefsmartypants, declares that 2011 is the year of the vegetable! Listen in as Erica laments the lack of produce in the daily lives of Americans and tries to encourage listeners to add a little green to their breakfast routine. Find out why pork is played out and how you can make smarter decisions to lead a healthier life! This episode was sponsored by Whole Foods Market.
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Why We Cook Introduction: The Year of the Vegeable! (10:49)
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Erica Wides, Why We Cook, Whole Foods Market, Heritage Radio Network, Erica has been in Portland, happy hours, IPA's, charcuterie, we've gone pork mad lately, every restaurant menu has some type of pork item on it, Erica is porked out, 2010 was the year of the pig, Erica hasn't had any alcohol yet in 2011, she's trying to eat more vegetables, Geroge Ball, Burpee, 2011 is the year of the vegetable, American's don't eat enough vegetables, 26% of adults have 3 or more servings of vegetables a day,It Doesn't Have to be Difficult (16:02)
Tags:
Americans are massively obese, enlightened food elite, much of the abundant food in our country is not even food, get beyond the idea that cooking is hard, it doesn't have to be hard, people think vegetables are too hard to manage, not true!, we throw away 50% of the produce we grow in this country, Mark Bittman, advocate for sustainable living, 3 basic cooking techniques, basic stir fry, cabbage salad, rice and lentils, sweet potatoes are the perfect winter food, Bob's Red Mill, bean soup, why don't we eat vegetables in the morning?, Shakshouka, breakfast tapas,To comment on this episode click here. There are currently Comments
First Aired - 02/05/2012 12:00PM
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This week on The Main Course, Patrick sits down and chats with the head chef of The Fat Radish, Nicholas Wilber. Nicholas talks about the vegetable-first approach he takes at the restaurant and how an incredible cabbage can stand up next to a heritage pork chop. Learn about his football tailgate cooking tradition with Bradford Thompson and hear everybody's Super Bowl predictions. Also hear what Patrick and Nicholas think about farmers markets, Paula Deen and the locavore movement. This episode was sponsored by White Oak Pastures.
"Even with a dish like our pork chop, the focal point is the vegetable."
"Organic was a trend that caught on. If people start caring more about sourcing products and farmers markets, you'll get better products that don't have to travel so far to get here."
--Nicholas Wilber of The Fat Radish on The Main Course
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The Main Course: Week in Review (15:05)
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Week in Review, Heritage Radio Network, Super Bowl Sunday, Andrea Trabucco-Campos, John McGill, HRN website,To comment on this episode click here. There are currently Comments
First Aired - 03/19/2013 03:00PM
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We ask Iron Chef Jose Garces about who makes the best pork on today's episode of THE FOOD SEEN. In his most recent cookbook, The Latin Road Home, Jose takes us on a trip through his culinary lineage. An Ecuadorian who grew up in Chicago, Garces was constantly exposed to the flavors of his heritage: crispy pork, mote (hominy), ceviche, and Llapingacho (potato patties with cheese), which made him hunger for more. Now with over 15 restaurants in Philadelphia ranging from Andalusian tapas (Amada), Basque region wine bar (Tinto), Mexico City fare (Distrito), European-style cafe and gourmet market (Garces Trading Co.), as well as Classic American (Whiskey Village), Jose reflects on his past inspirations, sharing the recipes discovered through family and travel. This program has been brought to you by Fairway Market.
"Latin to me means, more or less, the language. It's not necessarily the place, but the feeling or the dynamic of having Latin heritage." [17:20]
"If you mess up tortilla soup - you shouldn't be cooking!" [27:30]
-- Jose Garces on THE FOOD SEEN
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Latin Food Variety (16:48)
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Jose Garces, ceviche, empanadas, Ecuadorian cuisine, yuca, cassava, flavor profiles, regionality, staff meals, Spanish chefs, burgers and bourbon, farm to table, Peru, fusion, regional cuisine, Lima, tapas,To comment on this episode click here. There are currently Comments
