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First Aired - 06/19/2012 06:30PM
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So now that you most certainly have orthorexia nervosa, Erica Wides finally tells you about something that's safe to eat- ketchup! On this episode of Let's Get Real, Erica explains why America's favorite condiments - ketchup and mustard- are actually good for you. Tune in to hear about the rich history of ketchup, as well as the many alterations that have been made to the condiment over the years. Erica also talks about some new players in the condiment game- salsa and Siracha. Guess what? They're safe to eat, too! But ketchup was not completely able to escape the clutches of foodiness. Instant gratification has placed it in plastic bottles and Dip & Squeeze pouches. So even though your ketchup might be in ridiculous containers, it's OK to eat a little. The question is, what's left to put it on? This episode has been brought to you by White Oak Pastures.
"I say if you're going to eat a lot of ketchup, go for the organic because ketchup is a concentrate. And why concentrate all of those pesticides into your food?" -- Erica Wides on Let's Get Real
"I say if you're going to eat a lot of ketchup, go for the organic because ketchup is a concentrate. And why concentrate all of those pesticides into your food?" -- Erica Wides on Let's Get Real
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As American as Ketchup and Mustard (20:48)
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matzoh, Passover, Memorial Day, July 4th, summer solstice, colonization, gay pride, genocide, American icons, socialist, liberals, patriotic holiday, patriotism, immigrant, Korean War, scouting, M.A.S.H., Girl Scout, survival skills, smoked bluefish, PCBs, kosher, red, white, and blue, rhubarb pie, barbecue, ketchup, mustard, condiments, Heinz, deli mustard, sophistication, yellow mustard, German, English, mayonnaise, Miracle Whip, foodiness, Jon Stewart, Pringles, S&M, Far Rockaway, mother sauces, bechamel, hollandaise, white sauce, derivative sauces, Romney, invading Greece, Chris Nutter, suspicious of food, radioactive, soylent green, white wine, mustard seed, lycopene, vinegar, sugar, corn syrup, potato people, cupcakes, Splenda, chemicals, real food, Hunt's, ConAgra, John Kerry, Teresa Heinz Kerry,But Are Salsa and Siracha American? (17:18)
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Adderall, anticipation, ketchup packets, dipping, texting, Carly Simon, margarine, fame, dijon, Canadian mustard seeds, Canadian artisan mustard, healthcare, subsidized education, Chinese sauce, tamarind, pickled, mushroom ketchup, the New World, tomato, salt, commercial ketchup, sodium benzoate, Pure Food and Drug Act, ripe tomatoes, pectin, jam, salsa, Archie and Edith Bunker, American Gothic, The Jeffersons, The Tea Party, pico de gallo, unemployed auto workers, Siracha, rooster sauce, Vietnamese, frisbee, hula hoop, instant gratification, plastic bottle, Dip & Squeeze, organic ketchup, USDA, Brooklyn, bitters,To comment on this episode click here. There are currently Comments
First Aired - 05/02/2013 02:30PM
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David Kaplan and Alex Day of Proprietors LLC provide bar and hospitality knowledge for clients all over the world. Leah Eden talks with Alex and David in anticipation of the 2013 Manhattan Cocktail Classic. Tune in to hear about the roots of Proprietors LLC with New York City cocktail staple Death & Co. Find out what makes a truly good cocktail; it's not just the ingredients that make a drink special. Hear about Proprietors LLC overseas upstarts, and how different cultures interpret hospitality. This program has been sponsored by Hearst Ranch.
"Building out from the individual cocktail into the room is a big part of what we do. Not every cocktail is right for every bar." [8:15] -- Alex Day of Proprietors, LLC
"Building out from the individual cocktail into the room is a big part of what we do. Not every cocktail is right for every bar." [8:15] -- Alex Day of Proprietors, LLC
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Bars Abroad (26:06)
Tags:
Proprietors LLC, David Kaplan, Alex Day, cocktails, hospitality, Manhattan Cocktail Classic, liquor license, SAPA, Death & Co., craft cocktails, gin martini, vermouth, lemon, orange bitters, beverage consulting, India, Russia, beverage programs, cocktail culture, caste system, holistic, brick and mortar, profits, design, bar design,To comment on this episode click here. There are currently Comments
First Aired - 05/02/2013 03:00PM
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In anticipation of the James Beard Awards, Mariana Cotlear calls Mitchell Davis, the Executive Vice President of the James Beard Foundation and host of HRN's Taste Matters. Tune into this segment to learn more about the judging process for the awards, and what a James Beard award means for a chef or restauranteur. What is the place of the James Beard Awards in the realm of food media? Find out all of this and more on this HRN Community Session! This program has been sponsored by Whole Foods. Thanks to PEELS for today's music.
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