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
"It [milk] is intended to be supplied in one particularly way, and one alone...under those circumstances it is quite safe to drink, even if it's raw. But if you divert it, if you interrupt that closed system... it changes as soon as you divert it into the outside world; you've already interrupted nature the moment you do that."
"Raw milk's sales allow farmers to sell directly to consumers without a middle man. And it's one of the ways that farmers can sell their product for a price so that they can make a living."
--Anne Mendelson on A Taste of the Past
Tags:teet, secretion, milk, nutrition, homogenized, Anne Mendelson, freelance, Milk: The Surprising Story of Milk Through the Ages, cow's milk, nature, Middle East, history of milk, mother's milk, raw milk, cookbook, yogurt, butter fat, protein, calories, cheese, casein, phosphorous, cooking, milking, milking season, un-homogenized, infant, bacteria, lactose, lactic acid, flavor, coagulate, mammal, cow, water buffalo, sheep, goat, rich,
Tags:FDA, raw milk, politics, raw milk cheeses, pH, acidity, milk borne diseases, pathogens, pasteurization, sour, prejudice, city, children, Louis Pasteur, thermal death time, sterile, certified raw milk, certification, farms, affordable, dairy farms, boutique, cream, reuse, Anne Saxelby,
"Migration provokes changes in foodways."
"I think in America we all understand that nothing is truly authentic."
"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."
--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past
Tags:chick peas, food copywrite, food authenticity, food identity, Hebrew & Judaic studies, New York University, hummus wars, Gastronomica, felafel, Lebanon, post Ottoman borders, Israel, Feta,
"English food at that time [The Edwardian Era] had fabulous butter, cream and meats. The houses all had wonderful gardens. There was no reason for the food not to be good. English food gets its bad reputation because of the true hardships with food rationing that the population underwent after World War I, The Great Depression and World War II."
"In England unlike in the US, while you would have some flowers and silver candelabra, it would not be overly profuse. I think there's an interesting juxtaposition between American and English tables at this time. The American table is rather gaudy by comparison."
--Cathy Kaufman, Chair of the Culinary Historians of New York on A Taste of The Past