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Let's Eat In - Episode 39 - Sherri Brooks Vinton
First Aired - 08/09/2010 01:00PM

This week on Let's Eat In Cathy sat down with Sherri Brooks Vinton, author of the preserving guide "Put ‘em Up!: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling". Sherri offered some very knowing advice on the sometimes scary prospect of pickling and canning, a kitchen process that does not offer the same room for improvisation as others. Learn how to make the bounty of summer last into the deep dark winter months! This episode was sponsored by Whole Foods Market.

Sherri Brooks Vinton

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Sponsored by Wfm
Hosted By Date

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Let's Eat In Introduction (14:55)

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Let's Eat In, Cathy Erway, Heritage Radio Network, farm friendly llc, chief's collaborative, women's chief and restauranteurs association, Put Em Up: a comprehensive home preserving guide, home gardening and growing edibles is very popular, some people may have too much of some stuff and want to save it, in the Northeast we need to save up for later when things get dismal, Cathy sees eggplants, Mardi Gras Dubloons, eggplant cucumbers and carrots, gold green and purple, pickling things together means the flavors meld and you need less to fill a jar, you have to stick to the recipe when you're canning, being a mad scientist means you're less shelf-stable, refrigerator pickle, drying herbs, drying string beans, leather britches, dried string beans are leathery so they're good in a casserole or stew, dried sweet corn, sofrito, pear butter, sauerkraut, don't use a metal pot to make sauerkraut, aluminum is a reactive metal so the high acid can make pickled thing taste weird, make sure the cabbage is submerged under the liquid or it will oxidize and turn brown, adding brine is OK when making sauerkraut, the liquid creates and airtight seal, non-submerged cabbage will ROT and not ferment!, cold packing, lacto-fermentation can be scary but is not the scariest thing, botulism, botulism needs a very airless non acidic environment to grow, fermenting is not airless so it won't kill you even if it goes bad, The Real Food Revival, sustainable agriculture, a network of informed eaters and chefs has exploded since 2005, go out there and make friends with your local farmer!, a motorcycle ride coast to coast, experiencing new cultures through their food, the iconic vision of the heartland, 4H clubs, a lot of fries and not a lot of farms, just corn and soy were popular mid-country and they're the building blocks of processed food, an underground network of farmers and eaters, Jimmy's 43,

Sherri Brooks Vinton (13:15)

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Sheri's kitchen looks like a mad scientist's lab, fermenting drying and percolating, you can reap a lot from just a little work, making kimchee is non-active and you can get a lot from a little work, orange marmalade has a reputation of being prissy and proper but is really minor in terms of work, having a shelf full of things you've made is great, homemade pear sauce, ginger pickled peaches, bread and butter pickles, adding a dab of jam to salad dressing with oil and vinegar, was preserving part of Sheri's upbringing?, Eastern Europeans have a great tradition of preserving, the whiff of brine when going the LES, garlic pickles, dill pickles, carroway seeds in sauerkraut, modern recipes are important when you have NOT been taught by your grandma because there are so many traditional methods, family recipes are more learned than written, some preserving methods are not as safe as others and aren't as foolproof, use kosher salt not iodized salt!, salt is really important in fermenting recipes but is just a flavoring when canning, a stigma of preserved foods is that they're too salty or too sugary, Pamona's Universal Pectin allows scaling of sugar, most pectins require LOTS of salt, Agua Fresca, you can freeze agua fresca, the first step to creating jelly is making agua fresca, the difference between a jam and fruit preserves, Sheri cannot grow anything in the garden, you don't have to grow food to preserve food!, ask your farmer for flats or bushels or pecs, pickled beets will last for up to a year on your shelf, always get your produce directly from the farmer, using grocery store produce won't work because its not fresh off the vine so its not coated in wax and far from the peak of flavor,

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Beer Sessions - Episode 23 - Ben Granger, Carmen DeVito & Alice Marcus Kreig
First Aired - 08/03/2010 05:00PM

This week, Jimmy and Ray are joined by Bierkraft's Ben Granger and HRN's own Carmen Devito & Alice Kreig (We Dig Plants). The topic: HOPS! Learn about hops' role in the American Revolution, their many non-beer uses, what they actually do for beer flavor, and how they once made New York State the beer capital of the world. Also, witness the beginnings of Jimmy's New York fresh hop revolution. Brought to you by GreatBrewers.com, the best beer site on the internet.

Photo: HOPS!!!

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Sponsored by Untitled-2
Hosted By L1000452_a

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Beer Sessions Introduction: The Hops Show (15:25)

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Jimmy Carbone, Beer Sessions, Ommegang on the road shows will air later this month!, Ray Deter, d.b.a., Jimmy's No. 43, Good Beer Seal, GreatBrewers.com, camping upstate at Ommegang, craft beers on the camp site, camp sites with draft beer, Cooperstown, Carmen DeVito, Alice Marcus Kreig, We Dig Plants, The Hops Show, Ben Granger, Bierkraft, hops are a flower, harvested at a very specific time, time influences taste variations, Cooperstown was the hops capital of New York State, hops is subject to downy mildew, Ray has been telling everybody that there was a hop blight, that is not true, Ben tends his own hops, a lot of people are starting to grow hops in New York, Carmen and Alice use hops ornamentally in garden design, hops are a pretty forgiving plant, hope can grow 6 to 8 inches in a day, the smell drastically changes quickly, hops look papery when ready, they flower like small green pine cones, they look like grapes, there are a thousand varieties of hops, macro breweries use hops to make 500 barrel batches,

Fun Hops Facts & Fresh Hop Beers (15:09)

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www.greatbrewers.com, Great Brewers.com, email us with questions!, fun hops facts:, Japanese varieties, most commonly used as an ornamental hop, hops in sake?, sake ferments very dry. there aren't many complex sugars left behind, fun uses for hops other than beer:, used in traditional kitchen gardens for the American colonists, chutes can be used in salads, wax can be used for vegetable dye, fibers of the plant can be substitute for flax, stalks can be used to make baskets, if you eat a cone that oil won't go away for a while, beer is an agricultural product, why can't we use local hops?, New York state used to be the number 1 export of hops, the first architectural barn design had hops in mind, The New York Times, fresh hop beers, Jimmy's 43, Sierra Nevada Harvest, breweries using fresh hops, wet hop beers, wet hops are fresh and dry hops are cured, what's Ben favorite beer at Bierkraft?, Kelso IPA, Oskar Blues,

Email Question & More Hops Fun Facts (15:34)

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Great Brewers.com, best beer website!, Great Brewers 100 Test, email question from Brian P, can beer be made without hops, yes, is it good? maybe not, next week Garrett Oliver will be on!, The Good Beer Book, until 800 years ago nobody used hops in beer, what did people make beer with before hops?, random stuff, single hop beers, Ben spends a lot of time drinking beer, more fun facts:, you have to think of hops as an agricultural product, new varieties are always being developed, hops was a money making commodity, Hopf, nuns, how did beer making get taken from women?, witches were called witches because they knew how to brew beer, politics of beer, Boston Hop Party, Boston Beer Party, rise of home brewing, it's being encouraged, come to d.b.a. tonight!, Saison beer and cheese tasting, Martin Johnson from the Bedford Cheese Shop, east coast IPA tasting at Jimmy's No 43, fundraiser at Blind Tiger on Sunday for gulf coast fishermen,

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The Farm Report- Episode 47- Shelley Rogers
First Aired - 06/23/2010 05:00PM

Jack and Heather speak with Shelley Rogers, director of "What's Organic About Organic?" (www.whatsorganicmovie.com), about food film and the complexities of the "organic" movement.

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Sponsored by Acme
Hosted By Her

Segments:

The Farm Report Intro- Shelley Rogers, Food Citizen (13:50)

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Roberta's, www.acmesmokedfish.com, Heather Hyman, Jack Inslee, Acme Smoked Fish, Shelley Rogers, Whats Organic About Organic, whatsorganicmovie.com, Bushwick Brooklyn, Greenpoint Brooklyn, film premier, graduate thesis, media culture and communication, George Stoney, The Baum Forum, Hillary Baum, Food Systems Network NYC, corporate takeover of organic, nebulous meaning, chemicals in our soil, be food citizens, the passion of the farmers, organic agriculture is a solution to climate change, New York Watershed Agricultural Council, Fred Kirshenmann, Shelley Colbert, Stone Barn Center For Food And Agriculture, Crop Cooperative, Union Square Green Market, Pioneer of Direct Marketing, Marty Mesh, Florida Organic Growers, Organic Trade Association, the voice of the small farmer, certification, Urvashi Rangan, Consumers Union, Eco Labels, Organic Valley, food and film, community support, Anna Lappe, GrowNYC, Bob Lewis, farmers markets, paneled discussions, New York City Green Market, having your hands in the soil, linking consumers to the producer, Jim Gardner,

There's Something Magical About Every Voice (13:12)

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Burger and Beer Bash, Food Film Fest, different food cultures all over the world, there's something magical about every voice, GrowNYC, New York State agriculture, Reconnecting Urban and Rural Food Systems, Gorzinski's Farm, Jimmy Carbone, Anna Lappe, www.whatsorganicmovie.com, Screen and Green, community screenings, Hungry Filmmakers, Roberta's, Cathy Erway, organic watermelons, Petter Hoffman, Otto, info@heritageradionetwork.com, Tim Lynch, Ian Marvey, Added Value, Jimmy's 43, Patrick Martins, Anthology Film Archives, explosion of independent films about food,

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