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First Aired - 12/12/2011 10:00AM
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This week The Naturalist takes you on a historical tour of New York City's water supply. From the early days in the 1700s when the city got its water from aqueducts from Croton and the Catskill mountains to today's modern high-tech testing and treatment system. Learn what makes New York water some of the cleanest and best in the nation and how hydrofracking could ruin all of that. This episode is sponsored Roberta's Pizza.
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New York Water: A History (19:33)
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The Naturalist, Bernie Wides, Carol A. Butler, Handel, Water Music, water supply, manure, city water supply, water pumps, Westchester County, Croton River, dam, resevoir, Reseovoir, aqueduct, Central Park, Bethesda Terrace, Angel of the Waters, sculpture, women artists, Book of John, Emma Stubbs, gay, runoff, Catskill Mountains, masonry, the Bronx, East River, New Jersey, Delaware River,Ensuring Water Quality (21:54)
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elevation, water tanks, mountain streams, treated water, caprapods, Hasidic, chlorine, treating water, water testing, sediment, DEP, Water quality testing station, Department of Environmental Protection, biological testing, pH, turbidity, microorganisms, dirty water, Fiji water, bottled water, 311, fracking, natural gas, petri,To comment on this episode click here. There are currently Comments
First Aired - 02/22/2011 06:30PM
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Have you ever cooked chicken with a brick? Erica has - and she's here to tell you why it's a much better method of cooking chicken than roasting. Tune in and learn how to do it yourself at home and why you should think twice before clamoring for all that white meat - it's the dark meat that you should really be after! This episode was sponsored by Fairway Market - like no other market. For more information visit www.fairwaymarket.com.
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Why We Cook Introduction: Brick Chicken! (16:40)
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Heritage Radio Network, Erica Wides, Chefsmartypants, Why We Cook, humans are omnivores, we are designed to eat everything, Erica likes meat but doesn't eat that much, Coleman organic chicken, guinea hen, de-boning a chicken, spatchcock, cook it at 165 max, higher than that will dry out the breast meat, pink thighs are ok, creamy risotto with braised short ribs, cod, hake, haddick, lean white fish, boring to Erica, the chicken breast of fish, chicken under a brick, brick chicken, faster than roasting, roasting a bird will take you 50 minutes plus resting time,Eating High (or low) on the Proverbial Hog (15:08)
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pollo al mattone, cast iron pans, Erica likes to see her flame, chicken fat soaked croutons, quality of animals is very important to the taste!, it's about temperature and time, Erica is sick of chicken now, dark meat is full of zinc, higher in protein, higher in fat, dark meat is good!, people associate white meat with higher quality, eating high on the hog, people associate darker poultry with poop, Russian government has been stopping American chickens from being importing, washed with chlorine, surplus dark meat, meat science, food technology,To comment on this episode click here. There are currently Comments
First Aired - 08/01/2010 03:30PM
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We Dig Plants is all about fertilizer this week: the good, the bad and the ugly. Carmen & Alice discuss the history of fertilizer and highlight the differences between organic and synthetic fertilizers. Tune in to hear about the The Haber-Bosch process, learn where a drip line is and why roses should be fed regularly. This episode was sponsored by Acme Smoked Fish. For more information visit www.acmesmokedfish.com.
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We Dig Plants Introduction: Fertilizer (21:29)
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Carmen DeVito, Alice Marcus Kreig, fertilizer, the good the bad and the ugly, Groundworks Inc, death and life in fertilizer, the word fertile is defined as producing an abundance, the history of fertilizer, mans use of land, grass clippings as fertilizer, first scientific study on fertilizer was in 1550, crop rotation as a method to preserve soil, nitrogen, when plants are nitrogen deficient they are marked by reduced growth and yellowing of leaves, phosphorous, byproduct of steel manufacturing, provides the energy to drive metabolic reactions, potassium, naturally found in sea water, used for protein synthesis, how do you replenish soils, synthetic fertilizer, yields were very high, synthetically manufactured nitrogen, nitrogen compounds are essential for making explosives, in 1914 Germany was cut off from nitrogen supplies, hydrogen and nitrogen combined to make ammonia, Fritz Haber, The Haber-Bosch process, concentration camp gassing, sinister origins, when talking about fertilizer you can't avoid the topic of death, today more than 500 million tons of artificial fertilizers are produced each year, synthetic fertilizers can leech, there is a lot of chemical imbalance today, white salty crust on the pots of plants, residue from synthetic fertilizers,History of Fertilizer (17:14)
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organic fertilizer, organic vs synthetic, fishing byproducts, addition of compost will improve drainage and improve your plants immune system, garden manure is very different, made from animal waste, dehydrated cow manure, locally made compost, Healthy Start, the smell dissipates quickly, the drip line, where is the drip line?, the drip line is the outer line of the plant where the water drips off of the leaves, the roots mirror the top of the plant, Bat Guano, rated 10 3 1, first number is nitrogen, fish meal is highly recommended, natural organic fertilizer, usually rated 10 5 0, growth hormones, Kelp Meal, plants can absorb nutrients from their leaves as well, the number one DIY crop is tomatoes, even the most novice gardener can handle this, Tomato Tone, designed to grow tomatoes, slow release fertilizer, tomato plants have to produce a pretty intense fruit in a short amount of time, heavy feeders, organic vegetable fertilizer, liquid fertilizer, roses are very important to feed regularly, liquid bone meal, contains calcium, tomatoes require extra calcium, microriser fungi, good bacteria, chlorine,To comment on this episode click here. There are currently Comments
