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First Aired - 03/02/2010 06:30PM
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This week on Why We Cook, Erica highlights the cabbage and tells us why we shouldn't throw out our moldy vegetables.
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Why We Cook Introduction: An Old Moldy Head of Cabbage (10:18)
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Erica Wides, Why We Cook, Heritage Radio Network, Edwards Ham, thinking about food in different ways, green cabbage, cabbage has genes of steel and lasts a long time, earth to table cooking, celery root, okra, acorn squash, roasted with grape seed oil and salt, moldy vegetables are still usable,Poor Cabbage! (12:05)
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search Why We Cook on Facebook!, leave comments on the show, cabbage, cut off the moldly parts of old vegetables, Korea, cold weather vegetables, kimchi, kim chee, 29 cents a pound, so cheap it's almost free!, poor people food, sulfur, India, Asia, boiled cabbage, corned beef, crispy brown nutty caramelized cabbage, cole slaw, kale, collard greens, slice your cabbage thin, don't boil it, blanch, the only thing we should boil is water for pasta, use oil and sear and crisp it, fermentation, vitamin C,The Final Word on Cabbage (8:37)
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podcast Why We Cook on iTunes, cabbage deserves its moment in the sun!, Savoy Cabbage, bacon, the key to making good red cabbage is to cook it very slowly, steamed and softened, let the water evaporate, sugars will caramelize, cabbage has a good amount of sugar in it, Brooklyn, farmers market, cabbage slaw, cabbage hats,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2011 06:30PM
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This week on Why We Cook it's all about adaptability and flexibility. Erica talks about about the advantages of planning your meals and getting the most out of your leftovers-- from venison burgers,to a breakfast of cabbage and eggs to the seasonal offerings of cabbage and rhubarb. Later on in the show, learn what she and painter Jean-Francois Millet have in common. This episode is sponsored by Cain Vineyard and Winery.
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Episode 90: Trangressional Gleaning (10:50)
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rhubarb, Why We Cook, Erica Wides, Heritage Radio Network, new glasses, progressive lenses, Mad Men, Retro glasses, adjusting to new things, Michele Bachmann, mini daikon, cooking challanges, adaptable cooking, rhubarb season, buckwheat honey, free-form pie, sprayed produce, The dirty dozen food, pesticide,Thrifty Eating (9:48)
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braised goat, ground venison, venison burgers, cabbage slaw, industrial produced eggs, artisan goat cheese, Cherry Glen Farms, Father's Day, Bernie Wides, The Naturalist, Tiny Bungalow, corn tortillas, thrifty eating,The Gleaners (10:15)
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farmers marker, neck meat, ox tail, shanks, The Gleaners, Jean-Francois Millet, gathering fallen fruit, apple picking, City Harvest, freegans,To comment on this episode click here. There are currently Comments
First Aired - 11/29/2012 01:00PM
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The Farm Report takes a trip to Chile this week, as Erin Fairbanks is joined by Felix de Vincente, Chairman of Prochile, and Blas Tomic, Head of Fundacion Imagen de Chile. Learn about the climate, culture and foods of Chile as Felix and Blas talk about the advocacy work they do for the country and what makes it such a special and unique place. What is the average farm size in Chile? What is it like being a farmer in the South American country? Learn how salmon found its way to Chile, and how agriculture plays such a huge role in the nation's economy. Later, tune in for this week's GrowNYC Market Update with Jeanne Hodesh and Jack Inslee! This program was sponsored by S. Wallace Edwards & Sons.
"The modernization of our agriculture began 30-40 years ago very seriously, which began with the structural properties. The incorporation of technology and the globalization process put Chile in contact with the demands of the world..." [20:00]
"We have a climate that in the center of our country really resembles California." [35:00]
"We don't export anything with genetic modification at all." [38:00]
-- Blas Tomic, Head of Fundacion Imagen de Chile, The Farm Report
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South American Terroir (18:08)
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Felix de Vicente, ProChile, Blas Tomic, Head of Fundacion Imagen de Chile, South America, climate, terroir, growing seasons, import, export, seasonality, provenience, Chilean farmers,Fishing, Traceability, and GMO Labeling (27:41)
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salmon, local fisherman, fisheries, Chilean Sea Bass, avocados, berries, growing conditions, traceability, GMO, organic certification, pink lady, GrowNYC Market Update, balsamic, pumpkin pie, seasonal, winter, mustard, Cayuga Pure Organics, local mustard, cabbage, braised purple cabbage, sauerkraut, The Brooklyn Kitchen, Christmas trees,To comment on this episode click here. There are currently Comments
