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First Aired - 08/09/2011 06:30PM
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This week on Why We Cook, Erica Wides continues familiar themes of wings and thrift as she aims to teach listeners how to be more economic with food waste and leftovers. Learn how to get value and profit out of things you'd normally throw out and find out more about everything from slaw to honey. Later in the show, the ladies from We Dig Plants call-in and give some gardening advice. This episode was sponsored by Cain Vineyard & Winery.
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Why We Cook: Food Economics (Don't Throw it Out!) (17:37)
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Why We Cook, Erica Wides, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, dice onions, leftover food, economical food choices, food waste, Poussin, baby chicken, Cornish hen, baby chicken wings, culinary instruction, chicken stock, winglets, miniaturization, thrift, bees, hipster bees, honey, nectar flows, honey extraction, New York City Beekeepers Meetup, beekeeping equipment, scavenging, shredded cabbage, slaw,We Dig Plants Joins Why We Cook (18:05)
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Alice Marcus Krieg, Carmen DeVito, Groundworks Inc, We Dig Plants, the bungalow, fertilizer mix, gardening, drip irrigation system, swiss chard, beans, seed sources, crop yield, starting your own seed, winter squash, soil, compost, manure, earthworms, arugula on a half-shell, edible vegetable matter,To comment on this episode click here. There are currently Comments
First Aired - 07/26/2011 01:00PM
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On today’s THE FOOD SEEN, paper cut artist Nikki McClure carves out a niche in the Pacific Northwest, and in doing so, creates a slow food/art mantra. From her time in the Seattle punk scene to her most recent book, To Market, to Market, applauding the artisans of the Olympia Farmers Market, hear how Nikki brings her world to life on the page, and lives it by the book.
*Photo by Lisa Owen
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Episode 61: To Market, To Market (17:30)
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The Food Scene, Michael Harlan Turkell, Heritage Radio Network, Nikki McClure, To Market, To Market, Cooper Union, paper cutting, paper cutting techniques, urban landscape, Olympia, Washington, The Barbershop, Olympia, Washington, Museum of Contemporary Craft, Portland, Abrams Books, environmental education, K Studios, Stella Mars, Kill Rock Stars, Sleater Kinney, Nirvana, Kurt Kobain,NIkki McClure (21:06)
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Roberta's, The Highline, natural history, farmers market, barter for food, kale, food picture book, butterhead lettuce, sustainable community, know the people that make your food, grafting, pruning, growing apples, fuji apple seed, the victory garden, seed sales, urban development, preserving topsoil, rooftop gardens, worm, compost, sharecropping, napkins, indigo dyeing, batik, batiking, communal dining, oyster mushroom soup,To comment on this episode click here. There are currently Comments
First Aired - 05/10/2011 06:30PM
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Erica Wides, aka Chefsmartypants, gets dirty on a leafy themed episode of Why We Cook. Tune in to hear about her adventures making her bungalow gardens animal proof and find out valuable advice on how to properly clean produce. Also, here a hilarious story that ends with a chocolate covered mouse in the kitchen! This episode was sponsored by Cain Vineyard & Winery
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Why We Cook: Dirt & Leaves (14:21)
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Erica Wides, Chef Smartypants, Why We Cook, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, available garden space, herbs, plant protection, building barriers, keeping out animals, who's opposed to gardens?, organic top soil, compost, deer fence, sugar snap peas, leafy greens, green beans, squash, Square Foot Gardening,Washing Produce & The Chocolate Covered Mouse (17:13)
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pre-washed baby arugula, properly washing greens, completely immerse in cold water, completely wash sand and dirt, local farmers don't have massive processing plants to clean with, baby imported vegetables, bugs on produce, spiders, ladybugs, if you see spiders on produce it's a good thing!, watercress, chocolate covered mouse, rodents in the kitchen,To comment on this episode click here. There are currently Comments
