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First Aired - 06/13/2011 12:00PM
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This week on the Naturalist Bernie Wides recounts his recent trip to Norway. From the fjords of Bergen to the great museums Oslo, Bernie enlightens us to a multitude of topics in Scandinavian history and culture. Tune in to learn more about fossils, glaciers, Grieg, and yes, even trolls and dragons. This episode is sponsored by Heritage Foods USA.
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First Aired - 07/06/2010 06:30PM
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This week on Why We Cook Erica covers the delicious summertime treat that is Vietnamese iced coffee, and delves into the wonderful warm world of clay ovens. Find out what the traditional sod houses of Scandanavia have to do with eating and baking in New Hampshire, and how domes once ideal for bee-hives are now used to make the most delicious of all foods: pizza. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
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Why We Cook Introduction: Vietnamese Iced Coffee (10:56)
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Why We Cook, Erica Wides, Tekserve, www.tekserve.com, Heritage Radio Network, Vietnamese iced coffee, a perfect drink, The French colonized Indo-China, they brought their coffee culture with them, they brough canned milk with them, steel filter contraptions, Cafe Saigon, bigger and taller because people from Saigon are richer, Dunkin Donuts coffee, Big Gulp,Clay Ovens & Straw Houses (11:42)
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egg yolks whisked with sugar, liquid tiramisu, Vietnam is the worlds second largest coffee producer, Straw Bell Construction, indestructible fire proof temperature controlled house, clay oven, New Hampshire is the granite state, clay oven on a base of granite stones, seared lamb rack, food cooked in clay oven picks up the flavor of the clay, Zatar, middle eastern herb mixture, you shouldn't eat regular bread right over the oven,Tales from the Clay Oven (7:28)
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no beehives are shaped like beehives, they are shaped like boxes, lamb racks charred over coals, singed fat, juicy lamb, ribs over the charred embers, glaze with thai chili and brown sugar, joy of cooking!, squatting by an open fire cooking big chunks of meat, the first episode of Why We Cook was about harnessing fire, next week: 50th episode!,To comment on this episode click here. There are currently Comments
First Aired - 03/29/2010 01:00PM
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Trina Hahnemann & Claire Hartten come by to talk about Danish cooking, composting & Scandinavian recipes.
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Let's Eat In Introduction: Composting & Cooking In Denmark (16:27)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Tekserve, www.tekserve.com, Jack Inslee, Jimmy's No 43, Copenhagen, Denmark, The Nordic Diet, Anne Saxelby, Saxelby Cheesemongers, Jimmy Carbone, Union Square Green Market, Trina Hahnemann, Kerry Trueman, trasnforming the roof of the Essex Street market, composting, pig pen, Vienna is up to 40% composting, Dirt Cafe Project, eco systems, garden scraps, cooking in Denmark, you can't work in a kitchen in Denmark without windows and sunlight, regulations, it's easy to control a small country, Scandanavia, strawberries,Scandanavian Cooking & Rye Bread (15:24)
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The Scandinavian Cookbook, open sandwiches, marinated herring, open faced sandwiches, there is no brunch in Denmark, working class meals, sourdough starter, rye bread, healthy bread on poor quality flour, vitamin K, protein, whole grain, Claudia Keel, rising glutton sensitivities, oyster shell collection, Slow Food Copenhagen, Dirt Cafe Project, mapping, romantic foods, best date food?, lobster and gnocchi in chili sauce with a glass of champagne, Mike Osinsky, oysters, sushi, The Three Chimneys Restaurant, http://trinahahnemann.com, Smørrebrød, www.dirtcafe.com,To comment on this episode click here. There are currently Comments
