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12:OO - 12:3O /// A Taste of the Past
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The vernal equinox is upon us and with it brings the start of spring! It is also the beginning of the ancient Persian New Year celebration of Nowruz, and on this week's A Taste of the Past, host Linda Pelaccio is talking to the "guru of Persian cuisine," cookbook author, and culinary educator Najmieh Batmanglij all about the history and food traditions of the holiday. Having just baked a batch of baklava, Najmieh goes on to share the meaning behind certain dishes and that are vital to a proper celebration. After the break, Linda and Najmieh delve into the essential ingredients to Persian cuisine and how many date back thousands of years. Rounding out the show, it is discussed that Nowruz is not a secular holiday, rather a celebration of the Earth for everyone to enjoy. Tune in for a wonderful show! This program was brought to you by Cain Vineyard & Winery.

Photos and recipe from Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij © 1986, 2015, courtesy of Mage Publishers, www.mage.com

"In Iran, food is an essential part of every ceremony."

"Noodles represent the path of life and by eating them you unravel the difficulties of your life... you must eat noodles!"

"In Iranian, feasting your eyes is as important as your tastebuds."

--Najmieh Batmanglij on A Taste of the Past

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This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off their 101st episode with some festive brew announcements before playing an interview done earlier in the year with Jenni Lyons of Happy Leaf Kombucha in Denver, CO. The hosts talk to Jenni about how she got started fermenting her own kombucha, tips for making kombucha at home, and all the interesting details behind starting the business from the ground up. After the break, Chris and Mary do a comprehensive recap of 2014 featuring some show highlights and what to look forward to in the new year! Finishing off the show, the duo talk their current experiences making sourdough bread and cultured butter. Tune in for some great tips and tricks along the way. This program was brought to you by Whole Foods Market.

"Ferment simply! And have fun with the flavors." [9:40]

--Jenni Lyons on Fuhmentaboudit!

"I love it that I can use my brewing equipment to make bread. I think it's a fantastic fermentation crossover!" [29:15]

--Mary Izett on Fuhmentaboudit!

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This week on Arts & Seizures host Mike Edison welcomes dear friend and Heritage Radio Network founder, Patrick Martins to the show. Mike and Patrick go way back and even co-wrote the book "The Carnivore's Manifesto" together. The guys go on to explain that the book is ultimately about eating conscientiously for pleasure and discuss the idea of 'teteoire' and being a part of the sustainable food movement before conversation evolves to professional sports. After the break, Mike and Patrick welcome The Main Course co-host Alexes McLaughlin, who also happens to work with Patrick at Heritage Foods USA. Tune in for a great show! This program was brought to you by Roberta's Pizza.

"We're a country that spends more time and effort on dieting than eating."

"If you don't shop at 5 to 6 stores every single week you probably aren't a part of the sustainable food movement."

"Happy Year of the Goat!"

--Patrick Martins on Arts & Seizures

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