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First Aired - 01/14/2014 03:00PM Download MP3 (Full Episode)
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On today’s THE FOOD SEEN, Ben Jacobsen’s relationship with salt began in Denmark, not while growing up in Vermont baking fresh bread and watching his mother’s spinach soufflé rise. He was studying for an MBA, when his then girlfriend gave him the gift of finishing salt. From then on, Ben would splurge on small packets of Scandinavian salt that he’d never be without. Upon moving back to the states, Ben started an experiment in Portland, Oregon, one that took 2 1/2 years of trail and error until Jacobsen Salt Co. was finalized on 2011. He found the watersof Netarts Bay, already know for it’s amazing oysters, perfect for thousands of gallons to be turned into his own brand of hand-harvest sea salt. Now, chef’s around the country use his salt as an important component to a dish, the same way Ben sprinkles it on the simple things, like eggs and toast in the morning. This program has been sponsored by The International Culinary Center.

Image by John Valls

Image by Jeff Scott Shaw
"It's just nice to bring good salt with you wherever you go." [23:55]

"It's very difficult to make good salt at home." [30:15]

--Ben Jacobsen on The Food Seen

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First Aired - 07/23/2009 08:00PM Download MP3 (Full Episode)
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On this episode of Burning Down the House Curtis B. Wayne poses the question: Recycling; bonus or bogus? Guests: interlocutor Katie Keiffer and Michael Cockram, Adjunct Assistant Professor of Architecture and Historic Preservation at Univ. of Oregon.
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First Aired - 05/07/2012 02:00PM Download MP3 (Full Episode)
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Today is a very special food-and-drink-only episode of Snacky Tunes. Darin and Greg Bresnitz are joined in the studio by Naomi Pomeroy of Beast in Portland, Oregon. Tune in to hear about Beast's history in the Alberta Arts District, Portland's affinity for farm-to-table cooking, and its fixed menu in a sea of vegetarians and vegans. Naomi discusses what two tribute dishes she would make for the people who taught her how to cook- her mother and grandmother. Also in the studio is Lesley Townsend, founder and organizer of the Manhattan Cocktail Classic. Tune in to hear about this year's event and all of the surprising collaborations with technology, theater, and music. This program has been sponsored by Hearst Ranch.

"Portland is a really natural place for farm-to-table food because the farms are really close to the city"

"This is a fixed menu, and there's going to be meat." -- Naomi Pomeroy on Snacky Tunes

"The whole point of setting up the festival in this way is to have as many different entities become a part of it, and host their own events." -- Lesley Townsend on Snacky Tunes

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