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First Aired - 01/10/2012 03:00PM
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On today’s THE FOOD SEEN, Nissa Pierson, the herb aficionado behind Ger-Nis Culinary & Herb Center, a multi-faceted space which serves as an importer and educational hub for fresh herbs and ideas, advocating for organic and fair trade communities from all around the world, and committed to supporting local chefs, farmers & artisans in our own backyards. This episode was sponsored by White Oak Pastures.
"I believe that people, with the more true information they have, can make better choices."
--Nissa Pierson on The Food Seen
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The Food Seen: Ger-Nis (18:24)
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THE FOOD SEEN, Michael Harlan Turkell, feeding the community, Nissa Pierson, Ger-Nis, Palo Santo, Jacque Gautier, worldy cuisine, making everything from scratch, new juices, pitaya juice, cactus fruit, cast iron pans, Nicaragua, culture shock, organics, farming, gardening, seasons, Oregon, specialty herbs, growing herbs, fresh herbs,A Global Perspective (14:54)
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Isreali, Jacobs Farm, global, Brooklyn, progressive food thinking communities, mass market, Palestine, Ger-Nis International, import business, fair trade, Fair Trade USA, certifying agency, local populations, local fruits, underpaying, global growers, local growers, cooking classes,To comment on this episode click here. There are currently Comments
First Aired - 05/26/2011 12:00PM
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This week on A Taste of the Past, Linda explores the culinary history and traditions of Israel, both old and new, with Janna Gur. Janna Gur is the author of "The Book of New Israeli Food" and founder and editor of Tel Aviv's top food and wine magazine. Learn what makes Isreali breakfast unique, why Friday dinner is mandatory and why Isreali coffee is so good. This episode was sponsored by Fairway Market - like no other market.
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A Taste of the Past: The Evolving Cuisine of Israel (13:40)
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A Taste of the Past, Linda Pelaccio, Heritage Radio Network, Fairway Market, culinary history, food talk radio, Janna Gur, author of The Book of New Israeli Food, founder and editor of Tel Aviv's top food and wine magazine, Al HaShulchan, The Evolving Cuisine of Israel, Jewish cuisine, gefilte fish, Ashkenazic cuisine, Jewish cuisine in France, food in transition, Israel,Janna Gur, author of The Book of New Israeli Food (25:24)
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bold flavors, fresh herbs, Friday night dinner is mandatory, has to be cooked from scratch, olive oil, Persian food, Israeli breakfast, salad, Israeli wine, boutique wineries, terroir, Shawarma, Israeli coffee, James Beard Foundation, pop up project,To comment on this episode click here. There are currently Comments
