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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
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    First Aired - 04/17/2012 04:00PM
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    Hosted By
    Filtered
    Sponsored by
    Wfm
    This week on Unfiltered, our host Erin Fitzpatrick is flying solo while Brian DiMarco is in Bordeaux. Erin is joined in the studio by Jeff Jenssen and Mike DeSimone, better known as the World Wine Guys. Tune in to hear Jeff and Mike talk about their new cookbook called The Fire Island Cookbook, the relevance of wine ratings, and the reason why Fire Island is so dear to them. In their cookbook, the World Wine Guys provide a wine pairing for each recipe; try their suggestions! This program was sponsored by Whole Foods Market.

    "It's called the Fire Island Cookbook, but it might as well be called the Martha's Vineyard Cookbook, the Malibu Cookbook, or even the Vancouver Cookbook...Fire Island is our point of reference because it's where we went for summer...It's about the spirit of communal sharing around the table. When is there time to do that? The summer." --Jeff Jenssen on Unfiltered

    "We know what wine goes with the food that we cook." --Mike DeSimone on Unfiltered

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    First Aired - 06/21/2012 03:00PM
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    Hosted By
    Maker
    Sponsored by
    Untitled
    It's summertime, and that means it's time to fire up your grill! On this week's episode of Meet Your Maker, Rachel Wharton sits down with Ben Eisendrath of Grillworks in Michigan. Grillworks makes custom Argentine-style grills, and supplies many grill masters around the world, including Dan Barber, Adam Perry Lang, and Steven Raichlen. Hear about the different features of Grillworks' grills that make them in-line with traditional Argentine grilling. Hear about the grills that Grillworks made for Dan Barber at Blue Hill at Stone Barns, and why they had to make a second. Hear why grilling with a wood fire is preferable to using charcoal with starter, as well as the importance of controlling the heat of your fire. Tune into Ben and Rachel's discussion to learn more about the art of grilling. Learn more at Grillery.com! This episode has been brought to you by White Oak Pastures.

    "The most important thing is the ability to grill over whole wood, and the ability to control the heat with height. So you have a lot of things that exist in other grills, but they're all in this one. And it's a nice package." --Ben Eisendrath on Meet Your Maker

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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.
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    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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