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The-speakeasy
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Humans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only just beginning to distill the complex reactions behind the perfect buzz. In Proof: The Science of Booze, a spirited tour across continents and cultures, Adam Rogers puts our alcoholic history under the microscope, from our ancestors’ accidental discovery of fermented drinks to the cutting-edge laboratory research that proves why—or even if—people actually like the stuff. Tune in to this week's episode of The Speakeasy as Damon chats with Adam about the book and the science of booze! This program was brought to you by Michters.

"I'm a science writer by training and I try to understand the world through that lens." [04:00]

--Adam Rogers on The Speakeasy


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Hosted By
Tasteofthepast
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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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Eating
Sponsored by
Fairway
This week on Eating Disorder, the Rev. Spyro, Chef Paul, and Crazy Legs Conti take on the topic of foraging for food. To start, the guys bring on Lee Allen Peterson, expert on edible wild plants, to corroborate and quell their thoughts on the more traditional survival technique. Lee cautions the crew on nature's warning signs concerning wild foods as well as ways to successfully eat wild. In the second half of the show, Wildman Steve Brill and daughter Violet hit home the concept of urban foraging. Telling the infamous tale of being arrested for eating wild dandelions in Central Park, Steve still leads regular tours through the park, spreading the word on the urban foraging lifestyle. Tune in to hear all about living off the land - wild or urban! This program was brought to you by Fairway Market.

"Things are out in the wild are usually more clean and more germ free than things you're going to get in the markets." [12:32]

--Lee Allen Peterson on Eating Disorder

"I've been doing this for 32 years - I just had close to 80 people in Central Park, no one has ever gotten sick. The stuff is makes you healthy. It's what you buy in the fast food places that makes you sick." [31:11]

--Wildman Steve Brill on Eating Disorder


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