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First Aired - 03/03/2011 12:00PM
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This week on A Taste of the Past, Linda Pelaccio welcomes author, culinary historian, journalist and African American foodways expert Jessica B. Harris to the show. Jessica discusses some of the history included in her latest book "High on the Hog". Tune in to find out where the title came from and how it relates to the culinary journey from Africa to America. Learn more about the integral role slavery played in our American culinary roots and why oral history supersedes any other in the African American culture. This episode was sponsored by Whole Foods Market.
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A Taste of the Past Introduction: Jessica B. Harris (21:55)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Jessica B. Harris, African American Foodways, High on the Hog, Southern expression, eating high on the hog, owning your own land and raising your own animals, Senegal, French speaking theater of Senegal, Ivory Coast, Sudan, botanical development of the African continent, foods from the earliest human settlements, Southern cooking, the notion of enslavement is often skewed, there were many variations and degrees of enslavement, average number of slaves on a plantation was about 10, slaves were more than likely in charge of agriculture and cooking, the term soul food diminishes the scope of Southern and African American food, cultivation of rice, South Carolina, Carolina rice, African American culture, scattering seeds vs planting seeds deliberately,A Culinary Journey from Africa to America (23:55)
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culinary journey from Africa to America, Studying with Silences, these tastes have influenced many different cultures, connections between African Americans and the continent, cookbooks, recipes, African Americans are an oral people, rap and hip hop are an oral form of art, transmission from the mouth of the elder to the ear of the young, A Domestic Cookbook, development of literature, post emancipation, early American cookbooks, Virginia Housewife, painted with an African hue, gums, okra, precursor to the gumbos, enslaved chefs, Edna Lewis, Sylvia Woods, black eyed peas, watermelon, rice, sesame, Karen Hess, cornbread,To comment on this episode click here. There are currently Comments
First Aired - 02/15/2011 06:30PM
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This week on Why We Cook, Erica Wides (aka Chefsmartypants) is joined in studio by guest, colleague and friend Sim Cass. Sim is a bread and baking expert. He currently teaches at the Institute of Culinary Eduaction and was a founding baker at Balthazar. Tune in to learn about the history of baking, from its prehistoric roots to it's unfortunate Wonder Bread phase. Learn more about temperature as it relates to baking bread and why America is currently second to none when it comes to high quality bread. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com
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Why We Cook Introduction: Sim Cass (11:39)
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Why We Cook, The Chefsmartypants Show, Erica Wides, Heritage Radio Network, Hearst Ranch, Sim Cass, Balthazar, Erica and Sim both work at ICE, Sim is a bread and pastry instructor, history of fermentation, Egypt, hieroglyphics depicted how to start your own bakery, prehistoric bread baking, cooking humanized us, changed us from hunter/gatherers to tribal societies, harassing fire, cooking food helped us consume food, planned agriculture, cultivating grains, Egyptian roots, fertile crescent,The History of Baking (9:37)
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history of baking, the secret of bread baking, bakers used to be a big deal, powdered yeast, invention of industrial yeast, Wonder Bread, rye bread, wheat bread, America has the best bread in the world, many small bakeries bake bread using old techniques, everybody shares the information, artisan bread, wood ovens, bread manifesto!, antioxidants, the darker the wheat is roasted the more antioxidants it has, you shouldn't eat burned charcoal,The Slower, The Better (8:47)
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VeggieU, Chef's Garden, Sim was a founding baker at Balthazar, mechanization of bakeries, bread lost its flavor, bread baking is a long and slow process, the slower you bake the better it tastes, ideal temperature for mixed dough is 75 degrees, kimchi, fermentation, long slow ascent,To comment on this episode click here. There are currently Comments
First Aired - 01/09/2011 02:00PM
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On the first Cutting the Curd of 2011 - Anne Saxelby resumes her state of the cheese series with the state of Ohio. She is joined by Abbe Turner of Lucky Penny Farm and Creamery who discusses everything from finding farm equipment on eBay to sheep's milk. Tune in and find out why distributors can be hard to work with at times and why Ohio was rated the 2nd best local food city in America. This episode was sponsored by Cochon 555 - for more information visit www.cochon555.com
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Cutting the Curd Introduction: State of Cheese - Ohio (17:00)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Cochon 555, www.cochon555.com, Abbe Turner, State of Cheese: Ohio, Lucky Penny Farm and Creamery, Abbe has had the farm for 8 years the creamery for just over a year, understanding what you need to get started, bidding for equipment on eBay, the internet as a farm tool, value added product, farmers markets in Ohio, Tremont Farmers' Market, understanding the perishable nature of specialty cheeses, community supported agriculture programs, Cleveland was ranked as the 2nd best local food city in the US, sustaianlane, www.sustainlane.com, chefs are artists, Doug Katz Fire, distributors are more challenging to work with, Premiere Produce, Summit Select Provisions,Abbe Turner of Lucky Penny Farm and Creamery (16:32)
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there's a sweet spot for milking, getting the most production from the animal without increasing labor costs, 50 animals, Amish farms in Ohio, they rely on local cheese processors for their milk, sustainable food heroes, cheese initiatives in Ohio, Ohio Sheep Milk & Cheese Initiative, each small facility handles different tasks, sheep milk has some advantages, it can be frozen, you can make cheese from it at a later time, Ohio State University Extension, Peter Dixon, Innovative Farmers of Ohio, educational programs and internships, seasonal interns, raw milk in Ohio, www.luckypennyfarm.com,To comment on this episode click here. There are currently Comments
