Search Results
Hosted By
The-food-seen
Sponsored by
Cain-logotype-hrn-150
Nils Wessel of Brooklyn Butcher Blocks joins THE FOOD SEEN to talk all things wood, be it walnut or cherry, he existentially asks, “how much wood could a butcher block cut”. Inspired by sculptural artists like Bruce Nauman, Louise Bourgeios, Huma Bhabha, hear how this seemingly art & crafts movement goes dada. This episode is sponsored by Cain Vineyard and Winery .

Photo by Meaghin Kennedy of Cheer Observations


To comment on this episode click here. There are currently Comments

Hosted By
Fw
Sponsored by
Hrn_org_logo
Go inside school food on Inside School Food, a brand new show on Heritage Radio Network! Paying for the new school lunch on just six extra cents (yes, you heard that right) per meal: Gitta Grether-Sweeney, Director of Nutrition Services at Portland, OR Public Schools and Bertrand Weber, Director of Culinary and Nutrition Services for Minneapolis Public Schools, wrestle with one of the thorniest issues in school food today: How can districts afford the abundant produce now required under the new meal pattern? Our guests, both known as ace problem-solvers, share their strategies for reducing waste and meeting the bottom line, while admitting that, even for them, the challenges remain huge.

Jump to Segment:

To comment on this episode click here. There are currently Comments

Hosted By
The-speakeasy
Sponsored by
373032_118841657019_442152286_n
Tune in to a fun, friendly and informative episode of The Speakeasy as host Damon Boelte is joined by Jeffrey Morgenthaler, bar manager at Clyde Common and Pepe Le Moko in Portland, Oregon and author of The Bar Book: Elements of Cocktail Technique. Damon and Jeffrey talk shop and discuss the importance of technique over recipes, subjectivity in cocktail tasting and the state of drinks in 2014. Tune in and get some serious insight into the world of cocktails on another awesome episode of The Speakeasy. Today's show was brought to you by Rolling Press.

"Recipes and flavors are so subjective, which is great! We don't have to agree about the proper proportions for a whiskey sour because there are so many different palettes and preferences. One thing we can agree on is that we should strain the lemon juice before the whiskey sour so theres no pulp. The technique is more objective, which is fun for me." [13:00]

--Jeffrey Morgenthaler on The Speakeasy


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS