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In this episode of A Taste of the Past, Linda Pelaccio talks kosher wine with Jay Buchsbaum of the Royal Wine Corp. Tune in to hear Linda and Jay define kosher wine, the history of wine in Israel, the caliber and standards for kosher wine and its place among wine connoisseurs. Forget what you know about Manischewitz; these are some high-quality wines! Listen in as Linda samples three of the wines that Royal Wine Corp. distributes. This program was sponsored by Hearst Ranch.

"Wine is an integral part of every part of Jewish life- Friday nights, every celebration, etc. And the only grapes were available were of the Labrusca variety, and they need sugar to make them palatable. So that's when the tradition- in fact, it's a new tradition, only 100 years old- of [sweet] kosher wine started."

--Jay Buchsbaum on A Taste of the Past

"The producers invariably want to be judged by the quality of the wine, not whether or not it's kosher. That's first and foremost."

--Jay Buchsbaum on A Taste of the Past


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This week on The Morning After, tune in to learn everything you ever wanted to know about everyone's favorite bivalve: the oyster! Hosts Sari Kamin and Jessie Kiefer kick off the show with the some crazy Food News talking about kitties working at Pizza Hut, rattlesnake bites, and contaminated chicken. After the break, the duo chats with oyster experts Ben Crispin from Maison Premiere, Adam Geringer-Dunn of Greenpoint Fish & Lobster, and Kevin Joseph from NY Oyster Week. Getting a brief bio of each esteemed guest, the group turns their attention to a lively discussion about sustainability, notably, the Billion Oyster Project. Bringing back The Morning After Quiz at the tail end of the show, Sari and Jessie put the experts to the test about the beloved oyster cracker. Listen in to learn all about oyster myths, proper shucking etiquette, drink pairings, and much more! This program was brought to you by The International Culinary Center.

"In general, east coast oysters have much higher salinity content, are much brinier, and west coast are known traditionally as being sweeter and creamier. A lot of that has to do with the water temperatures, currents, and tide changes and fluctuations." [19:29]

-- Adam Geringer-Dunn on The Morning After

"Oysters are essentially a marine grape." [21:45]

-- Kevin Joseph on The Morning After

"When you're talking about merroir... if you go state to state and drink tap water, you can see a giant difference in how tap water tastes - imagine the oceans, it's huge!" [24:30]

-- Ben Crispin on The Morning After


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On this episode of A Taste of the Past, Linda Pelaccio is in the studio with Tim Sullivan, sake educator and founder of the site UrbanSake.com. Tune in to hear about how rice processing and milling determines sake quality, why sake is more similar to beer than wine, and why sake is unlikely to give you a hangover. Did the tsunami affect sake quality and production in Japan? Is the sake contaminated by nuclear material? Tim says that sake production is monitored by the Japanese government and is completely safe! Sake doesn't necessarily need to accompany traditional Japanese food; it suits all types of cuisines and can compliment any meal. Learn more about the history of sake, and try some with your next dinner. This program has been brought to you by Hearst Ranch.

"Sake today can be very elegant. There's a lot of nuance. That's a modern phenomenon. That is something that has only been around for the last forty or fifty years. Sake itself has been around for 2,000 years."

"The more you mill down [the rice], the higher the quality. All the rice we eat is brown; if you're eating white rice, it has been milled."

--Tim Sullivan on A Taste of the Past


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