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First Aired - 12/13/2010 12:00PM
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This week on The Naturalist, Bernie takes us on a tour of The Republic of Namibia, a country in southern Africa whose western border is the Atlantic Ocean. It shares land borders with Angola and Zambia to the north, Botswana to the east and South Africa to the south and east. Tune in and learn about bird guano, stick insects, and wildlife in the area. By the end of the show, you'll be a few steps closer to buying your plane tickets and seeing for yourself! This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
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The Naturalist Introduction: Namibia (28:17)
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The Naturalist, Bernie Wides, Carol Butler, Botswana, Namibia, Africa, deserts, sand dunes, were tribal countries before WWI, colonialism, South Africa became a huge country, independence movement in Africa, diamond industry in Namibia, bird guano, harvested for fertilizer, present day Namibia is a poor country, small population, mariculture, oysters, stick insects, make for great pets, African monarch butterfly, stay in the vehicle while on a safari!, lions, buffalos,Wildlife in South Africa (25:55)
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skeleton coast, shipwrecked boats, giraffes, zebras, look like horses!, no two zebras have the same stripes, wart hogs, they are very common in Africa, crocodiles, some die during migration, wildebeests, rhinoceros, elephants, hyrex, cave paintings, rock art, rock paintings, Himba tribe, corn meal mush,To comment on this episode click here. There are currently Comments
First Aired - 10/18/2010 01:00PM
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This week on Let's Eat In Cathy discusses curry and Sri Lankan food with S. H. Fernando Jr., musician, producer, chef, and curry salesmen. Fernando (or "Skiz") talks about why Sri Lankan curry is NOT Indian curry, who taught him the traditional recipe that became the basis for his custom curry powder, and his experience taking Michael Bourdain around Sri Lanka for some spicy eats. Skiz also drops some "spice emergency" knowledge in case you have a potential spice overload. This episode was sponsored by Whole Foods.
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Let's Eat In Introduction: S. H. Fernando Jr. (16:47)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Whole Foods Market, S. H. Fernando Jr., curry, Pan Asian, Rice & Curry: Sri Lankan Home Cooking, Sri Lanka, rice and curry, cayenne pepper, medicinal properties, cooking for dates at home, chicken curry, don't confuse Sri Lankan food and Indian food!, Sri Lankans use coconut milk and curry leaves, bay leaves, Rice & Curry, curry leaf blight, eating with your hands, the curry finger, American palate, some people can't handle spice, gastronaut, strawberry basil smoothie, Spectre, Death Before Dying, Follow The Smoke (featuring Laila),Rice & Curry: Sri Lankan Home Cooking (13:00)
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there aren't many Sri Lankan restaurants, No Reservations, Fernando took Anthony to Sri Lanka, traditional cuisine, clay pots, turmeric, medicinal taste, bitter, raw rice, nutty flavor and thickening agent, there is no cayenne power in Sri Lankan curry powder, roasted rice vs raw, coriander, spice trade, tied to colonialism, spices were like gold, curry duck, go to Staten Island for authentic Sri Lankan food, http://riceandcurry.wordpress.com, take it slow with spice, build a tolerance,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2010 06:30PM
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This week on Why We Cook Erica talks Banh Mi, plus the stress of shipping foie gras butter to Ohio, the difficulty of finding bread small enough for tiny Banh Mi(s) in the US, the headache of marinating Bison interstate, and the ultimate magic of having a freezer full of foie gras. Tune in to hear what Erica does when a farm allows her to cook with whatever "fixins" grow on their farm for a cooking event. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
Chef Erica's final plating at the Food & Wine event at Chef's Garden in Ohio
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Why We Cook Introduction: Chef's Garden (10:15)
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Erica Wides, Why We Cook, Heritage Radio Network, Tekserve, www.tekserve.com, 8th Annual Food & Wine Festival at the Chef's Garden in Ohio, Culinary Vegetable Institute, specialty vegetables, rare and unique produce, Chef's Garden sells only to chefs, they only pick stuff as it's needed, sustainable farming practice, earth to table, Food & Wine festival is a benefit for Veggie U, Erica participates every year, she has taught classes there, rural Ohio, Erica's team won,Erica's Station at the Event: Bison Flank Bahn Mi (11:30)
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Banh Mi, Vietnamese sandwich, perfection in a sandwich, the uber sandwich, special baquette, made with wheat flour and rice flour, spread with pork pate, spiced up Vietnamese style pate, spicy mayo, BBQ pork, topped with clinatro, not much good came out colonialism, charcuterie, grass fed Bison, Gunpowder Bison, they donated product, Bison Bahn Mi, Bison flank, very tasty and tender, fixins bar, garnishes and condiments, fois gras butter, somebody put the wrong zip code on the FedEx label, the box of stuff never made it!, the FedEx box made it!, everything was destroyed, miraculously the marinate and chili mayo was fine,How the Final Plating Came Together (8:02)
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40 lbs of Bison, as soon as they got there they threw it in the marinade, cook the sugar til it's dark amber caramel, then add fish sauce, salty sweet delicious marinade, it almost brines the meat, you can order whatever you want at the farm and they pick it fresh, it's like a kid in a candy store of vegetables, the brine was spicy sweet, pickles were put into cryo vac bags, they pickle faster, Chef's Garden micro cilantro, the sandwiches were wrapped in news print, the finished product looked great, everything looks better when you miniaturize it, shrinking down classic dishes to bite size, the event was a huge success,To comment on this episode click here. There are currently Comments
