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Learn about the history of Antarctic exploration and cuisine on this week's episode of A Taste of the Past. Linda Pelaccio is talking with Jason Anthony, author of the recent Hoosh. But what is 'hoosh'? Antarctic explorers used ingredients like pemmican and melted snow to create a stew that they named hoosh; find out how a diet of hoosh lead to vitamin deficiencies on the cold continent. Tune in to hear about Jason's seasons in Antarctica, and what food he packed for a hundred-day excursion into the center of the continent. What foods are most desired by Antarctic explorers? Also, tune in to hear about early explorers' roasted penguin recipes, and find out how Jason and his colleagues preserved fresh produce in their sleeping bags! This program has been sponsored by Whole Foods. Thanks to Idgy Dean for today's music.

"Antarctica went from being an unknown blank spot on the map to a known blank spot on the map." [7:00]

"Explorers knew from Arctic exploration that you needed more calories in cold temperatures, but the problem was that they were unable to bring enough supplies to Antarctica on their ships to sustain themselves." [8:50]

"I think the unstated thesis of my book is: the worse the food, the better the story!" [15:55]

-- Jason Anthony on A Taste of the Past


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Michel Richard is an author, industry advocate, philanthropist, and legendary chef. Known as a pioneer of French food in America, the Brittany native knew he wanted to be a chef at 8, when he first glimpsed a restaurant kitchen. At 14, Richard apprenticed at a patisserie in Champagne, moving to Paris three years later, where he quickly rose to the top position at Gaston Lenotre’s esteemed pastry shop. In 1974, he moved to America to help open a Manhattan shop with Lenotre and found himself at home in a new country. Three years later, he opened Michel Richard in Los Angeles—it was an instantaneous success. A decade later, Richard opened the stylized and quintessentially French-Californian Citrus and the following year was inducted into James Beard’s “Who’s Who of Food and Beverage in America.” Richard then opened a series of restaurants across the country, and even in Japan. Find out what it took to transition from pastry to savory chef and hear the legendary Michel Richard reflect on his career with Dorothy Cann Hamilton on Chef's Story. This program was sponsored by Heritage Foods USA.

[Savory cooking] is fun because you have to come up with something different every day. You get to create an emotion with your cooking." [15:00]

"In 10 years America will be the best. All the young chefs want to move to America." [27:00]

--Michel Richard on Chef's Story


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