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This week on A Taste of the Past Linda tackles the delectable topic of the donut with food historian, Michael Krondl, and author of The Donut: History, Recipes, and Lore from Boston to Berlin. Tracing the donut through the years, Michael details the various types of fried dough that ultimately led to the donut that we all know and love today, including the popular cronut. However, when did donuts start being filled with sweets? Where did the donut originate? Where is the donut headed in the future - Linda predicts the up and coming biznut. Tune in to find out more about this beloved treat as well as other derivatives of donuts found around the world. This program has been brought to you by Whole Foods Market.

"I have a theory... that donuts do well in times of economic crisis. If you look at the depression, donuts were big, if you look at the 1970's, donuts were big, and if you look at the last ten years, once again, donuts become huge." [27:19]

"Donuts have a street cred that cupcakes will never have." [28:43]

-- Michael Krondl on A Taste of the Past


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Daniel Humm is the Executive Chef and Co-Owner of Eleven Madison Park, in New York City. Eleven Madison Park expresses the spirit of grand New York dining, with executive chef Daniel Humm's masterfully prepared pure, market-driven cuisine. A native of Switzerland, Daniel began his culinary training at the age of 14. He went on to cook at a number of the finest Swiss hotels and restaurants before earning his first Michelin star at the young age of 24, as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, Daniel moved to the United States and became the executive chef at Campton Place in San Francisco, receiving four stars from the San Francisco Chronicle. Three years later, Chef Daniel moved to New York to become the executive chef at Eleven Madison Park, where, in 2008 he was named Grand Chef Relais & Châteaux. Over the course of Chef Daniel’s tenure, he and the restaurant have received numerous accolades including four stars from the New York Times, six James Beard Foundation Awards (including Best Chef: New York City, Outstanding Service, and Outstanding Restaurant in America), as well as three Michelin Stars and a spot on the San Pellegrino list of the World’s 50 Best restaurants. Tune-in to hear from one of the most respected chef's in the food industry today. This program has been sponsored by Brooklyn Slate.

"I've made cooking my sport. I feel like there is a race every day, and that race is service." [8:35]

"I just always want to love what I do. To this day, my favorite part is being in the kitchen, being with the chefs, and creating dishes. That's my favorite part." [47:30]

-- Daniel Humm on Chef's Story


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This week's episode of A Taste of the Past is a dedication to Craig Claiborne, legendary New York Times restaurant critic. Linda Pelaccio is talking with Tom McNamee, author of the recent Craig Claiborne-focused book, The Man Who Changed the Way We Eat. When Craig Claiborne began his career, there was no outlet for critical review of restaurant and food culture. Tune in to hear about how Craig Claiborne transformed The New York Times' food coverage into the critical lens that it is known to be today. Hear about how he brought the star rating system for restaurants to the United States, and how he introduced American households to multitudes of ethnic cuisines. If you think some restaurants are extravagantly priced, listen in to hear about a meal that Mr. Claiborne shared with chef Pierre Franey that cost roughly $20,000 in today's currency. Hear more about the fascinating life and work of Craig Claiborne in this week's episode of A Taste of the Past! This episode was sponsored by White Oak Pastures

"I think it's important to realize what the American context was at the time. It was just shortly after World War II, and industrialized food was in a huge upsurge... it was an absolute wasteland in American food!"

"He was bringing strange things to The New York Times' readership immediately in his first column."

"He kept constantly bringing in the 'outer world', and therefore a lot of things that we take for granted [he introduced in our culture]."

-- Tom McNamee on A Taste of the Past


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