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First Aired - 03/23/2014 02:00PM Download MP3 (Full Episode)
Hosted By
Arts_seizures
Sponsored by
Robertas
What is the greatest food on earth? Pizza, obviously. Dimitri Syrkin-Nikolau is the owner of Dimo's Pizza in Chicago, as well as today's guest on Arts & Seizures. Dimitri, Mike, & Judy talk about the wondrous world of pizza and how it can enrich the lives of every man, woman and child on this planet, no matter your preference. This program has been sponsored by Roberta's.

"We've put almost any food on top of a pizza". [4:20]

"We think everything will work until proven otherwise." [9:00]

Dimitri Syrkin-Nikolau on Arts & Seizures


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First Aired - 01/27/2010 04:00PM Download MP3 (Full Episode)
Hosted By
The-farm-report
Sponsored by
Hearst_logo
This week on the Heritage Report, Heather and Jack talk to Marty Travis of Spence Farm, supplier to Rick Bayless' Frontera Grill in Chicago, about Iroquois White Corn, an heirloom variety of corn.
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Marty Travis, spence farm, been in the family for 180 years, 160 acre farm, 150 acres of conventional corn, beans, alfalfa, 10+ acres of vegetable crops in heirloom varieties, heirloom tomatoes, heirloom potatoes, growing for restaurants in the Chicago area, local food network in Illinois, local restaurants and grocery stores who support Spence and local farms, young farmers, packaged and labeled at farm, grocery stores give 80% to farmers, community awareness and education, looking to expand into small grains this year, businesses are asking for barley, rye, wheat, spelt, local brewers, 10 acres of heirloom vegetables is separate in production from rest of farm, LLC, co-op of 25 other small family farms, other local farms offer proteins, cooperative, bartering, Iroquois white corn, rick bayless, frontera, roasted cornmeal, $50/pound in Ontario, conventional farmers pay $100/50 lb bag, expensive,
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Iroquois white corn, the corn type has a heritage and history, passed down over generations for 100+ years, get the same corn each time you plant it, conventional corn has insecticides, dozens of varieties of heirloom corn, Iroquois white corn has a distinctive flavor, large-kerneled corn, size of hominy, pozole, lye, 63 lbs of cornmeal to Frontera, 250 kernels for $20, the more and more we can introduce it, the price will go down, trying to eventually get it into seed catalogs, how to confirm that genetics are what the farmers say they are, iroquois tribe, chief john mohawk, seed traveled through the Iroquois nation, and to Ontario, don't harvest with combine, first few years all corn was hand-picked, hand-roast the corn over an oak fire, smoky, earthy flavor, harvest by end of October, takes 2-4 weeks to roast and dry, thespencefarm.com, Jack Inslee,

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First Aired - 10/11/2009 01:15PM Download MP3 (Full Episode)
Hosted By
Patright
Sponsored by
Larder
Patrick Martins hosts Megan Saxelby to talk about what it's like to be an educator in the charter school system, and what it takes to help inspire young children from Chicago's south side.
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charter system, public schools tend to be more structured, charter schools are able accept private money and donations, they don't use test schools for acceptance, the admission process is like a lottery, magnet schools require testing, walking the line of being a friend and a teacher, entertaining students to inspire them, this charter school is 100% African American, middle class suburbs are way different, neighborhood violence, it becomes hard to come and learn when there are so many other distractions in life, poverty, for the most part the student body is very dedicated, standardized tests, cheating on tests, teachers worried about jobs were cheating to raise performance scores, there are other ways to measure success than test scores, visual and physical learning, artistic talent, translating A Tale of Two Cities into a rap song, circular freedom,

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