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First Aired - 07/19/2009 02:00PM
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On this week's Heritage Radio Network Special: Named after the river that runes through Durham, North Carolina, Eno will offer a revolutionary twist on the farm-to-table movement. Here's the scoop:
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Eno: From Farm to Table In 9 Miles (11:12)
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Durham NC, Richard Holcomb, Coon Rock Farm, farm-to-table dining, revolutionary restaurant models, Jamie DeMent, Jamie's culinary and career background, North Carolina traditions, preserving, canning, getting in touch with good food production, Zely and Ritz Restaurant in Raleigh North Carolina, Richard grew up farming, Richard's purchase of Coon Rock Farm, Richard's professional and culinary background, Marco Shaw: Head Chef of Eno, Shaw's farm-to-table experience, Marco's menu will change daily,Why Is Farm-to-Table and Sustainable Eating So Important (12:44)
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menu to change according to weather, farm-to-table is good for the farm and good for the table, whole animals, utilizing off-cuts, inventive menu design, making the Eno model affordable, low transportation costs, Eno meant to re-create experience of living and eating off a farm, media attention, pay a little more from your hamburger and get it local, Eno's Grand Opening, www.enorestaurantandmarket.com, market component to restaurant, take out breakfast, buy anything on the menu at the marketplace to go, 8 miles from farm to table, provides more access in Durham area to food people should be eating, educational component to Eno's program, braising, stewing, servers must take a weekly shift on the farm, servers better educated about food they are offering, why is the farm-to-table model so vital to the well-being of American foodways?, why has there been a resurgence in interest in farm-to-table movement?,To comment on this episode click here. There are currently Comments
First Aired - 05/23/2013 09:30PM
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Meet DJ New Jersey Drone, who's hyperactive twerked out club sounds have been turning heads on the internet and beyond. He heads up Mind Club Worldwide, a label of "RAW, RELENTLESS, AND EXCLUSIVE SYN." Tune in for a 45 minute set that will probably force you to bounce and will definitely have your mind racing. Full Service Radio is brought to you by Tekserve.
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First Aired - 05/14/2013 03:00PM
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On today’s THE FOOD SEEN, we’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?“ Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music.
"As designers, the food space is an important space to address... Within that moment you're affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc." [7:00]
"We are being stimulated not by the cherry or the oyster, but it's a full body experience. And some of that might have to do with the physical aspects of the foods, but it's mostly the narrative behind them." [22:10]
"Who is in charge of food design? Marketers? Salespeople? These are things that we put in our bodies!" [32:00]
-- Emilie Baltz on THE FOOD SEEN
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Emotions and Food (19:30)
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France, ketchup, spaghetti, Chicago, French cuisine, culture, screenwriting, story telling, food narrator, communication, calories, emotions, psychology, food design, design, utopia, Room 4 Dessert, Will Goldfarb, molecular gastronomy, art and food, consumption, What Happens When,Aphrodisiac as Placebos (23:48)
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L.O.V.E. FOODBOOK, Emilie Baltz, Best First Cookbook, culinary book fair, aphrodisiac, Museum of Sex, placebo, love, romance, pigeon, fermented pigeon, plating, pantry, Love Potion No. 9, language, junk food, diversity, ecosystem, food systems, SVA, beauty, food engineering, GMOs, pasta design, sandwich, consumption, foodie, diet,To comment on this episode click here. There are currently Comments
