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First Aired - 04/07/2011 12:00PM
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Join Linda Pelaccio as she celebrates the 125th anniversary of one of the most recognizable brands and products in the world - Coca-Cola. She is joined by Coca-Cola Company archivist Jamal Booker who takes us on a tour of the heritage of America's most popular soft drink. Find out how the drink started, why it's recipe is so guarded and secretive and why consistency is the most important element of what we know as "Coke". This episode was sponsored by Barterhouse Wines. For more information visit The Barterhouse.
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A Taste of the Past: Caffeine Limits (6:37)
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caffeine, A Taste of the Past, coffee in the morning, security blanket, Red Bull, caffeine limits, blood pressure, Coca Cola Company, an American icon, 125 year anniversary,The History of the Coca-Cola Company (16:54)
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Jamal Booker, Coca Cola Company archivist, heritage of Coca Cola, John Pemberton, Coca Cola syrup, Jacob's Pharmacy, Coca Cola was never meant to be medicinal, the formula for Coca Cola has never changed, the formula has not been cracked yet, consistency, quality control, 1.7 billion drinks a day are sold, bottling, contour bottle, the phrase coca cola is one of the most recognized phrases in the world, the phrase coke came from the people, high fructose corn syrup, sugar, water filtration,To comment on this episode click here. There are currently Comments
First Aired - 09/01/2010 06:00PM
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This week on Brooklyn Eats spirit expert Robert Simonson relays his past few months spent researching articles on The NY Egg Cream for Edible Brooklyn & Manhattan. Learn the various conflicting stories regarding the birth of the egg cream (long-lost familial secret? European misunderstanding?) and hear the science and art behind the egg cream's most important component: seltzer (NOT club soda). Plus, how did Fox's U-Bet become the undisputed king of Egg Cream syrups? This episode was sponsored by Tekserve: your one-stop Mac superstore.
Photo: Yonah Shimmel Egg Creams via Edible Manhattan
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The Return of The Egg Cream (19:22)
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Rachael Wharton, Brooklyn Eats, Tekserve, Edible Brooklyn, Edible Manhattan, Heritage Radio Network, Robert Simonson, spirits and cocktails, the history and culture of the egg cream, egg creams popping up in Carroll Gardens, Henry Public, The Brooklyn Pharmacy, retro soda fountain, there were no egg creams in Wisconsin, Vaselka, places everyone goes for an egg cream, the genesis of the egg cream, writing about cocktails, no one knows where the martini came from, stories shrouded in mystery, the egg cream is iconic and eternal, most accounts say Louie Auster invented the egg cream, 2nd Avenue, did the egg cream start in Manhattan or Brooklyn, the first half of the 20th century, people stole the egg cream, Auster made the egg creams in secret, Auster's original egg cream recipe is lost, The Yiddish Broadway, Boris Thomaschefsky, Yiddish sex symbol, chocolat et creme in Paris, David Fox, Fox's U-Bet Syrup, there is no egg and no cream in egg creams, New York and seltzer, egg creams are so totally new york, Pete Friedman, no seltzer in the Midwest, the egg cream feels like a Brooklyn drink, the nostalgia and mythology of Brooklyn, two cents plain, two cents worth of seltzer, Ray Alverez, put some syrup in it, The Lower East Side, the egg cream walking tour, Ray's Candy Store, the perils of the Styrofoam cup, drinking from a tall glass, Fort Defiance, the high priest of the egg cream in Brooklyn, Yonah Schimmel, put in the milk first, stir while you put the seltzer in for the head, head should be a good inch, The Bronx, the Bronx egg cream, a muddy brownish head, iconoclastic foods, the Bronx used to be so influential food-wise, cocktail rivalries, Edible Bronx, tamale lady in the South Bronx, Pete Friedman's egg cream cart debuts this weekend, The Brooklyn Flea Market, Ronnie Starman is a third generation seltzer man, siphon bottles, old fashioned seltzer works, specialized seltzer systems, the best seltzer in the city, the princess and the pea, building up mystique, Gem Spa,Ron Starman: Seltzer Man Extrordinaire (10:41)
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Ron Starman, third generation seltzer man, installing seltzer systems, seltzer addict, Ron Starman likes to play golf and is very hard to get on the phone, Fort Defiance's satate of the art seltzer system, with seltzer this good it is your obligation to make egg creams, super cooled water is best for carbonating, The New Monitor, fizzy and refreshing, Brooklyn Naval Yards, U-Bet, taste-testing chocolate syrups, tastes processed, David Fox, Kelly Fox, there were many syrup purveyors back in the day, business shenanigans, the Fox syrup monopoly, egg cream conspiracy theory, Ray Alverez, diamond blue raspberry, Brooklyn Pharmacy uses Brooklyn-made natural syrups, there were mobile egg cream carts all over the city, your very first egg cream, Tom's old-school egg cream, make the best egg cream you can, egg cream mustache, drinking from a bowl, New York Times, writing about booze,To comment on this episode click here. There are currently Comments
First Aired - 05/03/2010 05:00PM
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This week on Taproots, Marla spoke with Anne Isham, author of How to Eat. She also had Alain Braux, author of How to Lower Your Cholesterol with French Gourmet Food & Carol Anne Sayle.
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Anne Isham, Author of Eat More Chocolate and Lose Weight Anyway (20:52)
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optimal health, Texas Association of Fine Chocolate, Eat More Chocolate Lose Weight Anyway, Anne has been a foodie all her life, chocolate makes you younger smarter happier and healthier, scientific proof as to the benefits of chocolate, running marathons, race walking, chocolate's addictive properties, enhance mental dexterity response time and focus, reduces incidents of heart and artery disease, cocoa butter is made of four different stearic acids, triglycerides, chocolate does NOT cause acne, vegans eat sweets!, chocolate is the best way of conveying love, Choco-monkey Chocolate Frequency Indulgence Guide, something between a Pac-Man and a Mayan glyph, chocolatier, Cherry Bomb for Mom,Downtown on the Farm with Carol Ann (11:57)
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strawberries, squash, Cherokee Purples, grains, chards, kale, gentle rain, nothing like picking a fresh strawberry, if you can smell the strawberries you know they're going to be sweet, Deborah Madison, Season Fruit Deserts, tasting with your eyes, fresh organic and local, REALLY fresh produce, harvesting during market, the Marias, the customers are in ecstasy, Carol Anne wants you to KNOW it was just picked, customers do very little with the produce, if the food is fresh you don't have to do much, try unusual things, baby beans, speckled lettuce, Carol Ann Sayle,Alain Braux, Author of How to Lower Your Cholesterol with French Gourmet Food (22:34)
Tags:
People's Pharmacy, Alain Braux, Alain was eating American!, regular annual checkup, drinking a lot of coffee, eating at odd hours, eating on the run, high stress, lowering cholesterol 35 points without drugs, what are the two kinds of cholesterol?, what is cholesterol?, request all the numbers, LDL cholesterol, HDL cholesterol, good cholesterol and bad cholesterol, you don't want to LITTLE cholesterol, the French Philosophy on food, healing with food, Alain was a chef for 40 years, dishes that are beautiful AND taste great, keep the juices flavors and steam together, quick broiling method, don't use commercially created oils, using toxins to make oils clear, overheating and reheating, not changing the oil in friers is BAD!, carcinogenic properties of grilling and frying, killing vitamins and minerals, microwaving is the WORST, outlawing microwave ovens, find the book on Amazon, Barnes and Noble, downloadable ebook, gluten free French gourmet food, desert can be good without flour!,To comment on this episode click here. There are currently Comments
