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First Aired - 07/30/2012 01:00PM
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This week on Let's Eat In, our host Cathy Erway is talking fermented foods with Sandor Katz. Sandor is the author of two books- Wild Fermentation and The Art of Fermentation- that are essential tomes on the health benefits and preparation of fermented foods. Wine, coffee, beer, and bread are all the result of microbial activity- so why are so many people afraid of bacteria? Tune in to listen to Sandor and Cathy talk about the importance of the so-called "food revival", the difference between pickling and fermenting, and some of the food safety stigmas associated with at-home food fermentation. Sandor and Cathy also talk about how small amounts of fermented foods can really add flavor to otherwise bland staples like bread or rice. What is Sandor's perfect date meal? I'll give you a hint: it involves a delicious take on fermented classic! This episode has been brought to you by Hearst Ranch.
"By some estimates, as much as one third of all the food that human beings put into our mouths has been subjected to the transformative action of microorganisms before we eat it- and that's what fermentation is."
"We are only beginning to understand the importance of the bacteria in our bodies."
-- Sandor Katz on Let's Eat In
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A Simple Way to Ferment Vegetables (19:28)
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Sandor Katz, Wild Fermentation, The Art of Fermentation, fermented foods, coffee, wine, beer, bread, pizzeria, food production, agriculture, regional food self-sufficiency, food revival, raw, bacteria, food safety, preserving, fermenting vegetables, urban agriculture, gardening, surplus, jamming, pickling, canning, health benefits, sauerkraut, Cherokee, fermented ears of corn, corn relish, preserved in acid, hot vinegar, brine, sour pickles, kosher dills, salt, thyme, lactic acid, kimchi, pasteurized, small-scale producers, living ferment, digestive problems, probiotic, allergies, asthma, gut bacteria,Acquired Tastes and Pancakes! (12:51)
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stinky cheese, acquired tastes, children, cultural identity, survival foods, flavor, fish sauce, condiment, embellish, staple food, Sandorkraut, quesadilla, sandwich, baking soda, sourdough, pancakes, stew, dumplings, hot dog, date meal, making bread, sourdough pancakes, yogurt, hot sauce, grated cheese, simple food, New York Tenement Museum, William Sonoma, Stone Barn, James Beard Foundation, www.wildfermentation.com, fermentation education, temperature,To comment on this episode click here. There are currently Comments
First Aired - 02/03/2011 01:00PM
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No Farms, No Food! You've heard the slogan, now hear from the people behind the rally - The American Farmland Trust. David Haight returns to The Farm Report, this time live in studio! Joined by Jen Smalls, David explains the challenges that farmers and farm families facein the New York area.Learn why real estate competition is so fierce and how recent promises from government have not quite gone as planned. This year's No Farms, No Food Rally will take place on March 30th - learn more at FarmLang.org.
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The Farm Report Introduction: No Farms, No Food!!! (17:41)
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Heather Hyman, The Farm Report, Heritage Radio Network, S. Wallace Edwards & Sons, David Haight, American Farmland Trust, celebrating 30 years!, No Farms No Food, Hudson River Valley, 3 of the most threatened farming areas in the country are in New York, competition between real estate developers and farmers, Environmental Protection Fund, New York has the best water in the country, our land is also great for farming, we need to help farmers protect their land, Farmland Protection Program, previous governors have significantly reduced funding, Governor Cuomo is increasing the funding, No Farms No Food Rally, bridging political and geographic boundaries, next rally is March 30th, www.farmland.org,David Haight & Jen Smalls of American Farmland Trust (13:36)
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No Farms No Food Rally, great food, Matt Weingarten, Shanna Pacifico, Back Forty, Robert Morgenthau, what's in store for us if we get more funding?, promises have been made but families are still waiting for the money, helping parents transfer farms to their kids, economic development funds, taking a commercial kitchen and upgrading facilities, pickling, Winter Sun Farms, flash freezing, preserving good food, there are limits to what a farmer can sell fresh, new avenues of marketing and sales, land access is one of the biggest problems we have to solve, www.farmland.org, read all about what the American Farmland Trust does, reach out! get involved!,To comment on this episode click here. There are currently Comments
First Aired - 01/04/2011 12:00PM
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On the first episode of Cooking Issues in 2011, Dave & Nastassia are reunited in the studio and there are many issues to be resolved. Dave fields questions about home carbonation, infusing vinegar, essential oils, differences between starches and the music behind the show. Tune in and find out why Dave owes iSi an apology and why curing turkeys will salt might not kill you! This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com.
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Cooking Issues Introduction: Welcome to 2011 (21:38)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, The Barterhouse, whip cream makers, nitrus, ISI, can you infuse vinegar?, every ingredient has different infusion time, pickling, quick pickles, curing turkey with salt, curing ducks outside with salt, also using whole cloves of garlic, preventing bacteria, venison, deer, DIY circulator, boneless venison loin, differences in temperature compared to beef?, truffles stopping egg whites from setting, using pectin x for sweet potatoes, ALWAYS cover your circulator so the liquid does not evaporate,Sweet Potatoes, Tubers & More (9:36)
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Brooklyn Botanic Garden Series, small guides, you can get them online, Buried Treasures Tasty Tubers of the World, sweet potato, starch, different from regular potatoes and tapioca, tapioca is used for pearls in bubble tea, kettle drum shape, National Starch Corporation, tapioca starch is well known for being bland, taro, giant taro,Home Carbonation Systems & The Music Behind Cooking Issues (23:22)
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carbonation, iSi Twist and Sparkle carbonation, Co2 cartridges, not always accurately weighed out, for bars who don't want to invest in a carbonation system, for home made seltzer you should go for a soda stream, distillation, home made essential oils, Mandy Aftel, pectins, steam distillation for essential oils, butane extraction, making honey oil out of weed, AeroPress, coffee, problems with stuff spraying out, solubility of volitables, shifting ionic balance with mess with the protein structure, brining, the Cooking Issues music!,To comment on this episode click here. There are currently Comments
