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First Aired - 11/05/2012 11:07AM
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Michel Nischan, CEO & Founder of Wholesome Wave, talks about the impact of the storm on families who depend on food stamps as well as those who now find themselves unemployed. As an organization that strives to improve access and affordability of local produced food, Wholesome Wave expects the long-term impact of Sandy will shine a light on how food stamps actually work in an emergency situation.
"So many farmers markets in general have been open and were able to reopen almost immediately after the storm and provide EBT access to people with food stamps. When bodegas and corner stores and grocery stores, the traditional places where people go to spend their food stamps, were actually closed and out of power."----Michele Nischan of Wholesome Wave
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First Aired - 08/01/2012 11:00AM
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This week's episode of Taste Matters focuses on Jewish cuisine in all it's different forms. Mitchell's guest is Devra Ferst, food editor at The Forward, the longest running Jewish daily newspaper in America. Devra breaks down the differences between Ashkenzai, Sephardic and Israeli food and discusses the relevance of culture, history and religion in Jewish cuisine. Learn how Kosher food evolved, discover delicious Shabbat meals and find out more about family traditions in Jewish cuisine. This program was sponsored by Fairway Market.
"Jewish food is...linked to Jewish customs and ideas that go way back in history."
"I think pork is a huge challenge, because it has such a distinct flavor and bacon is so pervasive in the food movement right now. Recreating that flavor is very challenging."
"There are people in the Kosher world who are excited about change, and there are people who are still hesitant."
--Devra Ferst, food editor at The Forward on Taste Matters
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Jewish Food with Devra Ferst (18:15)
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Jewish culture, The Forward, Ashkenazi food, Sephardic food, Israeli food, Jewish food, pacha, pigs ear terrine, spices, history, religion, Judaism, food writing, Jezebel, pork, bacon, Kosher, portions,To comment on this episode click here. There are currently Comments
First Aired - 06/26/2012 03:00PM
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Today’s episode of THE FOOD SEEN is an “offaly” good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, “Beginnings”, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris’ past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market.
"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN
"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN
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The Offal King (15:51)
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Chris Cosentino, offal, Head to Tail, Black Flag Foie Gras, Offal King, Lips and Asshole, vegetables, farm to table, guts, Fear Factor, New England, Rhode Island, Italian, raw sausage, fishnets, bait pots, working on a boat, liver, fishing boats, tripe, Takashi, liver and onions, breakfast, culinary school, Bob Kincaid, Rubicon, Jean-Louis, pickled cabbage, agar, heirloom tomato, gelatin, slaughter a pig, food reviews, Chef's Garden, San Francisco,Blood Pasta and Kidneys (20:35)
Tags:
hipsterville, Roberta's, Incanto, Boccalone, Beginnings, in-house pasta, whole hogs, Red Wattle, suckling pigs, lamb, ribeyes, Mark Pastore, beef tendon, duck testicles, raw venison liver, blood mousse, pig skin spaghetti, Joe Beef, tartare, kidneys, onion flowers, scallions, pig's head, blood pasta, mutant, Rodney Mullen, skateboarding, turkey, raw, heart tartare, raw tripe, turkey testicles, turkey lungs, 4H, Slow Food, heritage breeds, confit, cow's udder, USDA, Pork U, Blue Carbon Steel Knives, Wolverine, Top Chef Masters, superhero, sustainability, healthcare, dental care,To comment on this episode click here. There are currently Comments
