GUNWASH
7:30pm - 9:00pm EST
First Aired - 10/18/2010 12:00PM
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This week on The Naturalist Bernie and Carol return to the studio with Ornithologist Peter Capainolo of The Natural History Museum. This time around they discuss the joy of training and working with birds of prey. Peter discusses the process of "manning" a hawk, falcon, and other raptors, and what they are capable of when hunting alone or with a human buddy. This episode was sponsored by Fairway: like no other market.
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The Naturalist Introduction: Raptors (14:36)
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The Naturalist, Bernie Wides, Carol A. Butler, Heritage Radio Network, Steve Jenkins, Fairway Market, rooms in lodges and inns were made with a perch, hunters had special facilities for their birds, special perching equipment, developed over thousands of years so birds don't injure themselves, you can't stick a falcon in a parrot cage, capturing birds by using bait, first thing you do when you capture a hawk is weigh it, molting, Audubon New York, imprinting, taming birds, keeping birds as pets, vulture puppets, taking rare animals out of the wild, raptor regulations, falconry, has zero impact on activity, hybrid falcons and hawks, by law cannot be released in the wild,Ornithologist Peter Capainolo (27:37)
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Cooper's Hawk, Green Chimneys Children's Services, Birds of Prey Day, breeding Peregrines in captivity, collecting semen from male birds, how do you collect semen from a raptor?, a hat with a brim, the bird perches on the top of the hat and copulates, semen will be collected at the brim of the hat, captive breeders would keep imprinted males for this purpose, strip the male and rub the back where the kidneys are, seminal fluid is secreted this way, reproductive qualities of raptors,To comment on this episode click here. There are currently Comments
First Aired - 10/17/2010 02:00PM
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State #7: This week on Cutting the Curd Anne continues the saga that is The State of Cheese with Michigan: the next chapter. Aubrey Thomason of Zingerman's Creamery in Ann Arbor calls in to explain just how much of cheesemaking and mongering is packaging or cleaning or wrapping or straight up cheese creation. Learn about their lactic style fresh cheese, why the value added dairy industry can be so tricky, plus the low down on goat's milk cheese and the "raw milk bust". This episode was sponsored by Fairway: like no other market.
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Cutting the Curd - State of Cheese: Michigan (15:51)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Fairway Market, Steve Jenkins, State of Cheese, Michigan, Ann Arbor, Zingerman's Creamery, Aubrey Thomason, 25% of cheesemaking is dish washing 25% is cleaning 25% is wrapping and the finals 25% is actual cheese making, goat cheese production, Cheese Experience Indicator, lactic style fresh cheese, blue mold originally comes from rye bread, double cream cows milk cheese, relationships with farmers, dairy farmers, adding value to dairy, hard industry to make profit in, Great Lakes Cheshire, Michigan Cheesemakers Cooperative,Aubrey Thomason of Zingermans Creamery (14:17)
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Joshua Miner, president, Michigan State University, grant for a cheesemakers cooperative, Barbara Jenness, Byron Center, US Department of Agriculture Rural Business-Cooperative Service, long term vision for dairy in Michigan, there are not many resources available right now, especially for goats milk cheese, milk bottling plants, glass bottled low temperature pasteurized milk, infrastructure, transport, distribution, value added products, www.greatlakesgreatcheese.com, raw milk in Michigan, somewhat legal, member share programs, raw milk bust, you should always buy raw milk from a regulated source, boom for small scale dairies, 60 day aged Great Lakes Cheshire, the cheese takes the shape of the cheesemaker behind it, future plans, making the dairy industry economically productive, home cheese making, education, courses, mozzarella classes, www.zingermanscreamery.com,To comment on this episode click here. There are currently Comments
First Aired - 09/30/2010 12:00PM
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This week on A Taste of the Past Linda talks salt, pepper, and spice: currency, commodity, and culinary aid. Author and culinary historian Michael Krondl breaks down the roles that specific spices played in their respective empires; the English and Dutch colonies that were built to trade it, Venice as a spice-stuffed world financial hub, and how many peppercorns made a nickel. Plus Krondl reveals that the cinnamon in your cupboard is an impostor. This episode was sponsored by Fairway: like no other market.
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A Taste of the Past Introduction: Some Spicy History (20:15)
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A Taste of the Past, Heritage Radio Network, Linda Pelaccio, Fairway Market, Michael Krondl, spices, preserving meat, The Taste of Conquest, salt, most imported spices were grown in India or Indonesia, from Arab middlemen to Europeans who marked them up, something $1 per pound in India eventually became up to $22, peppergrower's plantation, saving pepper for a rainy day, nutmeg trade, pepper trade, spice trade with China from India, porcelain, blue and white pottery, originally Chinese, in, England,More on the History of Spice Michael Krondl (17:16)
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religion, Portuguese fought for Christianity and fought out infidels, trade ships with priests on board, Dutch West India Company, Sri Lanka, East India Company, clothes and pepper, some of the largest wholesalers of spices are still in Holland, spice route map, changed over the centuries, peppercorns, pepper was used as currency, it became a middle class thing, the thing we call cinnamon is not actually cinnamon it's cassia, Cannella is true cinnamon, the price of spices has risen, people are more aware of where spices come from, more spice is being used in food by industry, medicinal spice, don't chew peppercorn for medical purposes!, we take every day spices for granted, it's hard to imagine cooking without spice, nutmeg,To comment on this episode click here. There are currently Comments
