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    First Aired - 08/12/2012 04:30PM
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    Hosted By
    Bdhbigger
    Sponsored by
    Untitled
    This week's episode of Burning Down the House is a response to last week's interview with Elizabeth Heider of the U.S. Green Building Council. On this episode, Curtis B. Wayne discusses the dichotomy between faith and science in the field of architecture- specifically green building. Curtis highlights the empirical nature of the LEED system, and how it has made energy efficiency quantifiable. Also, Curtis discusses three different architectect types- the academic, the practitioner, and the technician- and how a syncretic worldview of the built environment could improve civilization. Curtis also explores the idea of embodied energy, and how it could affect the future of architecture and conservation. This episode has been sponsored by White Oak Pastures.

    "I disagree with categorization that being 'green' is as being religious because being religious involves issues of faith, which cannot be based on science, but rather are based on belief."

    "Most of the materials that go into the waste stream that say they are recyclable are not [recycled]."

    -- Curtis B. Wayne on Burning Down the House

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    First Aired - 04/25/2010 12:00PM
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    Hosted By
    Main-course
    Sponsored by
    Untitled
    Food literature legend Peter Kaminsky talks pigs, fire and flavors on the first hour, and Mike Edison defends Manhattan against the Williamsburg hipsters on the second hour.
    Jump to Segment:

    Peter Kaminsky Talks Fire & Flavors (27:53)

    Tags:
    Peter Kaminsky, Seven Fires: Grilling the Argentine Way, 125 recipes, BBQ, cooking with fire, whole cow cooking, Gerald Durrell, Patagonia, preference vs convenience, the ingredients are agnostic, Amanda Hesser, piglet contest, Gershwin Prize for popular song, Paul McCartney, Culinary Intelligence: A Hedonist Guide for Healthy Eating, Peter was rejected for life insurance, 33% of vegetables consumer in the united states are potato chips french fries and iceberg lettuce, eat the best ingredients you can, if you cook one meal a week you will understand more about the food system, maximize flavor through cooking, it's hard to eat on the road in America, Paul Willis, Niman Ranch, Phillis Willis, boiled beets, The Elements of Taste, The Underground Gourmet, meals are experienced one taste at a time and every taste is a short story, there are basic flavors that will elevate and push forth other flavors in a meal, salt, Cajun fish stew, floral herbal, oxtail ragu, when you talk about taste you have to talk about texture,

    Peter Kaminsky Recounts His Search for the Perfect Pig (32:30)

    Tags:
    whole pig cooking, Field & Stream, Peter was an editor at National Lampoon, fishing books, Peter tried to find the best ham in the world, Pig Perfect, seminal book in gastonomy, it was a labor of love for Peter, barnyard breeds, the English loved improved agriculture, breeding experiments, overpopulation of wild pig, why don't we harvest wild pig?, Nancy Newsom, what's the differenc between American and Italian hams?, Spanish hogs, white pigs, land raised, Sam Edwards, Surryano ham, rise in popularity in the pig, lardo, pork belly, Heritage Foods USA, supporting food by eating it, grass fed beef, know your cuts, grassfed animals are more wild, leaner and tougher, they aren't raised to be cut with a fork, marbling, what's the difference between grass fed and grass finished?, all animals are raised on pasture at some point, advice for tourists taking taxis,

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