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First Aired - 03/07/2011 12:00PM
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This week on The Naturalist, Bernie Wides chronicles his recent trip to Belize. Tune in to hear about all the different types of reefs in the area and the dangerous conditions and predators they are constantly up against. If you're interested in visiting this tropical wonderland or just curious about the coral ecosystems of the sea this is a great listen! This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com
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The Naturalist: Bernie's Trip to Belize (22:48)
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S. Wallace Edwards & Sons, Heritage Radio Network, The Naturalist, Bernie Wides, Carol A. Butler, resorts, Caye, small island, cabanas, ospreys, patch reefs, fringing reefs, tropical reef, coral reef, anemones, invasive species, how reefs grow, calcium carbonate home, sea grass beds, zooxantelas, Belize,Coral Reefs, Collecting Data & Parrot Fish (28:24)
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dangers and threats to coral reefs, reefs grow best in warm water, working during vacation!, reef study, strong winds makes it difficult, identification, Beliz, tropical reef research, coral reef monitoring research plan, Oceanic Society, groupers, snappers, parrot fish, Great Barrier Reef, patch reefs, desalination,To comment on this episode click here. There are currently Comments
First Aired - 02/09/2010 06:30PM
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Erica is back from Vietnam! This week is all about kimchi and fermentation. Find out why northern cuisine can sometimes get spicy.
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Why We Cook Introduction: Erica is Back From Vietnam! (11:01)
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Erica Wides, Why We Cook, Heritage Radio Network, Cotton Tree Lodge, Beliz, www.cottontreelodge.com, River Adventure Jungle Retreat, Vietnam, Streets International, www.streetsinternational.org, Erica is the director of Culinary Education, life skills, cooking skills, Seoul, South Korea, www.pinknsour.com, Korean markets, DMZ, North Korea, Korean food, Malaysian, Japanese cuisine, the hotter the country the spicier the food, climate influence on cuisine, chili peppers, kim chee, kim chi, Kimchi, fermented, lactic acid, tangy flavor, acidity, sour,The Miracle of Fermentation: Kimchi (12:50)
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Korea, kimchi is the foundation of Korean cooking, salted fermented vegetable and or seafood dish, 187 official varieties according to the Kimchi Museum, used as an ingredient and a side dish, probiotics, processed food, yogurt, red pepper, chili pepper is not common in Northern cuisine, red pepper paste, beef, raw fish, shellfish, antibiotic properties, short growing season in northern climates, pickles, sauerkraut, confit, cheese, lactobacillus, yeast, digestion, excretion, lactic acid, gives food sourness,Immune Fighters! (11:43)
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kimchi is made from salted cabbage, rubbed down with red pepper paste, immune fighters, brine, keep the cabbage fully immersed in the liquid, wine, perfect cellar temperature is 55 degrees, some restaurants specialize in serving aged kimchi, vitamin C, oranges, long distance refrigeration, railroads, cabbage products protected sailors against scurvy, limes, B vitamins, vegetarians, Buddhist countries, miso, Japanese, red meat, tuna, communal eating, Eastern Europe, shredding machines,To comment on this episode click here. There are currently Comments
First Aired - 08/03/2010 06:30PM
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This week, Erica pays homage to all foods yellow. Specifically, we learn about the mind body benefits of the under-appreciated turmeric plant and the rich cultural and personal history of Cheese Doodles. This show was brought to you by Hearst Ranch, purveyors of fine grass-fed beef.
Photo 1: Morrie Yohai, inventor of the Cheez Doodle, Photo 2: turmeric powder
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Why We Cook Introduction: What's for Breakfast? (10:00)
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Erica Wides, Why We Cook, Heritage Radio Network, Hearst Ranch, the color of the breakfast Erica ate today, Quinoa, varied preparation, peaches, Bulgarian feta cheese, the golden color of the peach and quinoa was beautiful, Erica is on a mission to eat more turmeric, it's a powerful anti inflammatory food, cancer fighter and tumor killer, turmeric is eaten a lot in India, it's been used medicinally for thousands of years, curcumin, powdered turmeric, yellow ginger, Beliz, Andrew Cote, summer peaches, feta makes everything better, buckwheat honey,Remembering The Cheez Doodle & Morrie Yohai (10:00)
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yellow foods, Erica reads her news online, she doesn't like the smell and feel of newspaper, plus: it creates too much waste, New York Times, Mitch Miller died this week, Sing Along with Mitch, the inventor of the Cheez Doodle died!, Morrie Yohai, the most opposite food form of the breakfast Erica ate, edible food like substance, surplus corn mean turned into a slurry and put it through a machine that sprays it, mixed with air injected with gas and shot out as a big long continuous worm, sliced by blades into two inch doodles, doodles are sprayed with dehydrated cheddar cheese power then baked, Cracker Jacks, Erica was not allowed to have junk foods in her house, Erica remembers what Cheez Doodles meant to her as a child, Erica vowed as a child that when she grew up she would live on junk food,Turmeric, Coloring & Yellow Foods (10:00)
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Morrie was the son of Turkish Jews, a culture that is renowned for its healthy cuisine, the most turmeric people ingest without knowing is a coloring agent, it's used in mac n cheese to give it color, the primary coloring agent in mustard, used in margarine and chicken broth, there is no turmeric in Cheez Doodles, turmeric is used as a flavor in the rest of the world, gives curry it's yellow color, Masala, also used in Indian pickling, also used in Persian and Iranian dishes, padang style curry,To comment on this episode click here. There are currently Comments
