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First Aired - 01/30/2013 02:00PM Download MP3 (Full Episode)
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We're gearing up for Valentine's day with some of our favorite "date meal" moments from Let's Eat In! Hear what Kheedim Oh, Melissa Clarke, Robert Sietsema, Sandor Katz and Tamar Adler would cook for their dates, you may be surprised by some of the answers! This piece was brought to you by Catskill Provisions.

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First Aired - 04/30/2012 01:00PM Download MP3 (Full Episode)
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This week on Let's Eat In, Cathy Erway is joined by Peter Kaminsky, food writer and author of the new book Culinary Intelligence. Peter talks about his own health and motivation for writing Culinary Intelligence, as well as the importance of getting the most flavor for your calorie. Peter also digs into his past, as he reads a passage from his book about his local butcher in Kensington, Brooklyn. Hear about how fresh, quality ingredients not only add to flavor, but also that "feeling of satisfaction." Finally, hear what Peter would cook at home as his ideal date meal, and the upcoming events for the release of Culinary Intelligence. This program has been sponsored by Hearst Ranch.

"Culinary intelligence is a way of eating- my way of eating. If you want to maintain a healthy weight and a healthy diet, don't eat processed foods, but the best full-flavored ingredients you can afford- and from that follows sustainable and local- and cook or live with someone who does the same."

"If your ingredients or cooking techniques cannot deliver flavor per calorie, on goes the mayo, on goes the butter."

"Without fat, we're just plants!"

--Peter Kaminsky on Let's Eat In


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First Aired - 04/23/2012 01:00PM Download MP3 (Full Episode)
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Sponsored by
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On this episode of Let's Eat In, Cathy Erway talks with Bryant Terry, food justice advocate and author of books such as The Inspired Vegan and Grub: Ideas for an Urban Organic Kitchen. Tune in to hear how Memphis barbecue influenced Bryant's vegan cooking, how raising a child has made him think about eating, and the problems associated with labeling certain neighborhoods as "food deserts". Listen to Bryant's ideas about the place of Afro-diasporan food in a culinary landscape, and how food, art, and culture inevitably intersect. Also, hear Bryant reminisce about his past living in Fort Greene and participating in the Park Slope Food Coop! This episode has been brought to you by Hearst Ranch.

"We don't eat in a void. I think one thing about our industrial food system is that it puts food on one side and creates this huge chasm where art, culture, and community are way on the other side." --Bryant Terry on Let's Eat In


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