2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Eat Your Words
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:25 /// Evolutionaries
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"Millet was the grain of China before rice. Some of the oldest pastas found in China were made of millet flour."
"If you eat whole grain cereal for breakfast you'll be less hungry later than you would if you ate regular sugary cereal."
"Seasonings and flavors have been dumbed down across the board. As a society - we've grown accustomed to more tasteless food that's been over-processed."
"Grains are for everybody - they're not just for the vegans and vegetarians among us!"
--Bruce Weinstein on A Taste of the Past
Tags:ancient grains, Bruce Weinstein, quinoa, millet, amaranth polenta, Job's Tears, unrefined grains, Eragrostis tef, brown rice vs white rice, whole grains, minute rice,
"The key and my passion is to tell people that whole grains can taste really good."
"In average supermarkets, grain selections are becoming bigger and bigger."
"A big trend in baking is that bakers are looking for local grains and freshly-milled flour."
-- Maria Speck on A Taste of the Past
Tags:Einkorn, Kamut, ancient grains, health, wellness, natural ingredients, cereals, Maria Speck, Ancient Grains for Modern Meals, journalism, recipes, Cambridge, cooking classes, whole grains, German, Greek, whole kernels, flavor, millet, food industry, flour, food diversity, ancient wheats, gluten sensitivity, gluten, spelt, Fertile Crescent, polenta, cinnamon, nutty, King Arthur, mail order, red rice, barley, quinoa, birdseed, bulgur, berries, oats, soaking, buckwheat, pseudo cereals, rhubarb, beech nuts, farro, emmer,
Tags:pasta, brown rice, desert, weight loss, frozen pizza, pudding, lemon juice, Greece, texture, dieting, vegetables, mindful eating, truffle theory, box of chocolates, homemade truffles, hulled barley, storage, germ, hearty, spoil, mason jars, proteins, vitamins, fiber, baking, fresh-milled flour, scones, quinoa cakes, celiac, bread, farro, emmer, white wine, mussels, amaranth,
"Food is even more important than food. You can go for weeks without food, but you need to take in water every couple of days." [5:40]
"People think that we drink a lot of alcohol now, but we don't drink as much as if it were earlier times." [10:30]
"New Yorkers never believe Prohibition was for them. The upper classes drank from the beginning to the end." [29:40]
-- Andrew F. Smith on A Taste of the Past