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Eating
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Emaillogo1
Crickets, locusts, and mealworms, oh my! This week on Eating Disorder, the guys welcome Entomologist and Arachnologist of the American Museum of Natural History, Louis N. Sorkin, and Zack Lemann, Chief Entomologist at the Audubon Nature Institute in New Orleans, to discuss the tantalizing topic of edible insects. Though viewed as an extreme food source by many, the show's guests seek to inform the masses that insects can be tasty if prepared correctly, and moreover, are a healthy alternative for a snack. Later, make sure to stay tuned as the guys enjoy an on-air, buggy tasting menu! Make sure to check out the Eating Disorder Facebook page for the corresponding video clip. This program was brought you by Heritage Foods USA.

"A lot of the insects, depending what you mix them with, they actually pick up the flavor of the spices and things you're using, though many still have a unique flavor too." [7:52]

--Louis Sorkin on Eating Disorder

"As a general rule, camouflage bugs are trying to stay hidden because they taste good." [21:45]

--Zack Lemann on Eating Disorder


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Untitled
On today’s episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures.

"Mississippi is sort of a strange place. We spend a lot of time doing culinary archaeology. The city doesn't have a whole lot of definable food-ways." [8:00]

"There's nothing in the world that i quite love like making dinner for my wife. and not just because i can't make anything she doesn't like." [22:00]

--John Currence on The Food Seen

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Tci
Sponsored by
Wfm
Who doesn't love fried chicken? One of America's premiere comfort food's has been undergoing a serious renaissance over the past few years - and today on Eat Your Words, guest host Briana Kurtz talks fried chicken with Lee Schrager and Adeena Sussman, co-authors of "Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides". The book leaves no stone unturned, or bird uncooked, covering everything from history to recipes in attempt to give readers a full understanding of the beloved crispy poultry dish. From Nashville to New Orleans - learn about the geography, tradition and technique behind fried chicken on a delicious episode of Eat Your Words!. This program was sponsored by Whole Foods Market.

"Fried chicken originally came from Scotland and made it's way to the South. Once it got to the South, it became a staple of the comfort food diet." [03:00]

--Lee Schrager on Eat Your Words

"Cooking is like computer coding - one difference can make a complete change in the final product." [05:00]

--Adeena Sussman on Eat Your Words

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