In The Drink
LIVE 10:00-10:30am EST
First Aired - 12/14/2009 05:00PM
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Deborah Schapiro is joined by Eleanor Leger & Neal Johnston to talk all about ice cider.
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Edible Communities (2:57)
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Hearst Ranch, Courtney Contos, farm to table movement, iced cider, Heritage Radio Network,Ice Cider With Eleanor Leger & Neal Johnston (22:19)
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locally produced artisanal food, Eleanor Leger, beer, wine, leaving a traditional life for farming, on campus housing, Connecticut, French-Canadian, England, electrical engineering, travel industry, mussels marinara, Vermont, Northeast Kingdom, Shelborne, California, The Kitchen Table, www.thekitchentablebistro.com, there is more production now, tasting, creating a local movement, Agency of Agriculture, hard cider, dessert wine, 10% alcohol, made by freezing cider outside, temperatures are cold in the Northeast Kingdom, 8 pounds of apples are used to make one apple, very concentrated flavor, big chain grocery stores, Quebec regulations, using a freezer is not the same thing, World Trade Organization, grapes must be frozen naturally, mouth feel, Vermont Fresh Network, community support, cheese movement, Shelborne Orchards, Anne Saxelby, Eden Ice Cider, regulatory definition of ice cider, ice wine,On-Air Tasting! (33:49)
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The Kitchen Table Bistro, slow food, Empire, Honeycrisp, antique, heirloom, Calville Blanc, French apple, pepper shaped rib, grafting bud wood onto a root stock, Heritage Foods USA, cider apples, Apple Jack, the basic tastes, cork gives off a negative aroma, oxidization, nose, the honeycrisp apple is a new variety out of Minnesota, winery, Scott Farm, Champlain Orchards, 25 foot tall apple trees, sweet cider, co-ops, utility-grade apples, Laura Atkins, pastry chef, www.thekitchentablebistro.com, far more of a natural process than wine, controlling the profile of the product by blending, the goal is to make the cider consistent over time, Pinot Noir, oak aging, Garret Oliver, micro oxidation, umami, eleven varieties of apples, Scotch, pairing, Vermont cheese, sheep cheese, pecorino, Murray's cheese, www.edenicecider.com, Edible Green Mountains, cabot cloth bound cheddar, Eat To The Beat is next!, Jasper Hill,To comment on this episode click here. There are currently Comments
First Aired - 10/19/2009 05:00PM
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Deborah talks with guests Diane Imrie Director of Nutrition Services for Fletcher-Allen Healthcare and cookbook author Ivy Manning.
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Introduction (1:47)
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Community Supported Agriculture, www.ediblecommunities.com, healthcare without harm,Diane Imrie on Healthcare Without Harm (24:45)
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serves five thousand to six thousand meals a day, Diane is Director of Nutrition Services for Fletcher-Allen Healthcare, Burlington Vermont, healthy food and health care pledge, designed to improve health of patients and community, reduction of food waste, commitment to local farmers, elimination of hormones and antibiotics, apples, Executive Chef Richard Jarmusz, helps support local food supply, hospital dining, menu planning, high food safety and quality standards are most important, antibiotic resistance for patients is costly for hospitals, ask growers and producers why and when they are used in food production, pumpkin custard and apple cake some of the best Vermont desserts served at hospital, plant based, small protein portions from animal meats, sweets in moderation, room service for patients, selection of chef's favorites, salads, entrees, desserts, fresh made to order food, menu option examples: oven poached salmon with balsamic mustard or pecan crusted trout, trendsetting hospitals in Seattle, management team, kitchen renovation, changing reputation for hospital food, eat well to heal, menu approach follows the Mediterranean pyramid for general nutrition, no consultants necessary, upcoming projects, bee keeping on site, roof top gardens, self guided walking tour of gardens, cooking demonstrations, healing garden, staff taking initiatives,Author of The Adaptable Feast: Ivy Manning (23:57)
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Ivy believes in writing books that are needed, vegetarianism, comfort food from all over the world, approach to flavors, changing meat based recipes for vegetarians, mushrooms or parmesan cheese can help add that meaty protein taste and feel to a dish, seitan, meat texture, what is enough protein?, Shepherd's pie substitute meats with soy and mushroom stock, Ivy cooked her first Thanksgiving feast at the age of twelve, della ratta squash, stuffing, cranberry chutney, celery root mashed potato, Farm to Table: Ivy's first cookbook, pumpkin pudding with gingersnap crust, tofu, studied in Florence Italy, carbonara sauce, domestic truffles in Eugene Oregon area, umami, how do you developing a recipe?, inspiration comes from a dish eaten out or something Ivy read, Ivy uses her neighbors to test recipes, www.ivysfeast.blogspot.com,To comment on this episode click here. There are currently Comments
First Aired - 08/31/2009 05:00PM
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Deborah is joined by Chris Howell, Founder of Vermont Farm Tours and Megan Humphrey of Shelburne Orchards to talk about Culinary Tourism in Vermont.
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Introduction (4:05)
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culinary tourism, Deborah@ediblegreenmountains.com, Vermont, producer to consumer relationships, vacation, food experience and culture,Culinary Tourism with Chris Howell of Vermont Farm Tours (20:05)
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taste, place, producer, Vermont Farm Tours, Chris hopes to strengthen regional food systems by introducing producers and consumers to each other, Community Supported Agriculture, farmers get a chance to tell their stories and the roots they have to their land, eating real food on the farm it came from, farming challenges, composte tour, Half Pint Farms locally known rockstars, interesting and unique produce, farm design to model that of one in Rome Italy, taste of place, walking tours in Burlington Vermont, farmers market, healthy and hybrid connections, history of homesteads turned educational centers, Shelbourne tour directed more towards children, Vineyard tours, introduce people to unique varietals, growing wine industry, Dancing cows, Friendly's Restaurant in Vermont is the only one of the chain to offer real maple syrup,Vermont Farm Tours and Megan Humphrey of Shelburne Orchards (17:55)
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the secret of Shelburne Orchard, apple cider donuts, festivals, First Annual Cheesemaker's Festival, September 13, The Eighth Small Farm Festival, farmers and food producers are involved, not everything is apple related, lack of cheese producers due to already high demand, different from farmer's market, rather than buying the raw ingredient you are buying a prepared food, entertainment, live music all day, hay rides, cider pressing, apple picking, terroir, memories, family,Ipods, Apple Pie, Food Memories and Next Week! (15:00)
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apples to Ipods, orchards all throughout the state have a hidden wooden apple with a phone number that rewards you with a free ipod!, Woodchuck Cider, Shelburne Farms Cheese, cider donuts, cider, kick-off date is September 15th, double crusted applie pie contests, agritourismo, dinner doesn't begin when you sit down or cook rahter when you wake up and go to the market, the people you meat will flavor or inspire the meal later on, outdoor eating, real change, www.ShelburneFarms.com,To comment on this episode click here. There are currently Comments
