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Eating
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This week on Eating Disorder, the guys welcome the "edibles" expert, Chef Payton Curry, to the program. Seeking to train people to properly medicate using marijuana in their everyday food and cooking, Payton makes points on why this practice should be more widely recognized and why the opinion of marijuana should change for the better. Though the majority of the legislation throughout the country prohibits a restaurant like Payton's Brat Haus in Scottsdale, AZ to sell infused food, the chef has led many cooking classes centered around the green ingredient. With a goal to help rather than get the masses high, he also instructs on how to use the marijuana plant to soothe pain and irritation in a lotion form, for example. Tune in for a rousing discussion and learn a little more about alternative uses for marijuana. This program was sponsored by Heritage Foods USA.

"It's not about making chocolate brownies, and the world's strongest cookies. It's about helping people and making things that are good for them." [13:02]"

"It's about providing alternatives to big, corporate medicine." [13:46]

"You can make a great flour out of hemp, since 90% of America now has gluten-intolerance." [32:08]

-- Payton Curry on Eating Disorder


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Hosted By
Sharp-_-hot
Sponsored by
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Chef Andrew Gruel & Landlady: Tune in for another diverse and entertaining episode of Sharp & Hot as Emily Peterson is joined by Chef Andrew Gruel, the owner of Slapfish Restaurant Group and the band Landlady. She first chats with Andrew about the sustainable seafood industry and common misconceptions around fish. Find out why you need to be thinking beyond the "holy trinity" of salmon, shrimp and tuna and why concerns over sustainability of seafood shouldn't make you afraid to eat fish! Later on - hear a beautiful live studio performance from Landlady. This program was brought to you by Edwards VA Ham.

"Seafood actually has a season - people don't realize that. when you buy in season the seafood you're getting is incredibly fresh and you're supporting the fisherman." [12:00]

--Andrew Gruel on Sharp & Hot

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Hosted By
Tasteofthepast
Sponsored by
Wfm
This week on A Taste of the Past, host Linda Pelaccio is joined by celebrity pastry chef to the stars Eric Lanlard who has recently published several recipe books for baking at home. He discusses the origins of baking and the history of prominent bakers who worked under harsh conditions and the comparison to baking today. Hear chef Lanlard talk about early recipe creation and baking for the Queen of England and her passion for food. He discusses the history of Antonin Careme's baking for royal courts as well as his own cooking for celebrities. His most recent book is a selection of recipes for home baking called "Tart It Up!" This program was sponsored by Whole Foods Market.

"I wanted to put [savory baking] back in fashion." [2:01]

"I know what it's like to put something on the table and get the wow factor." [2:03]

"I like giving more tips, I like getting more flavors." [2:04]

"Baking is like chemistry." [2:05]

"I want to make [baking] accessible." [2:05]

-- Eric Lanlard, Pastry Chef on A Taste of the Past


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