Search Results
Hosted By
Tasteofthepast
Sponsored by
Icc-logo
It's Valentine's Day, and there's no better way to celebrate than by indulging with some luxurious chocolate! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by Clay Gordon. Clay authored the book Discover Chocolate, is the moderator of The Chocolate Life, and host of HRN's Straight From the Source. Learn about the origins of chocolate south of the equator, and learn some chocolate terminology. How does one define a 'single origin' chocolate bar? How did the Industrial Revolution and mechanized production shape the chocolate tastes of the world? Hear Clay talk about his recent trip to Peru, and explains how different types of cacao beans ferment. What distinguishes 'good' chocolate from 'bad' chocolate? Tune into this special Valentine's Day edition of A Taste of the Past! This program has been brought to you by The International Culinary Center.

"The closer you get to more genetic diversity, the closer you get to the place of origin." [6:10]

"Every part of the human condition you can connect to chocolate in a meaningful way." [20:40]

-- Clay Gordon on A Taste of the Past


To comment on this episode click here. There are currently Comments

Hosted By
Eat-your-words
Sponsored by
Considerbardwell_300x300_72dpi
How did a story about hog rectum and calamari on public radio capture the public's attention and win a James Beard Award? Find out on a brand new episode of Eat Your Words, as host Talia Ralph is joined by Ben Calhoun, a producer for NPR's This American Life, who contributed the story about hog rectum to the popular public radio show. He got a tip about a meat plant selling pig intestines as fake calamari, wondered if it could be true, and decided to investigate. Tune in as Ben explains how the story came to life and shares why he became so emotionally invested in the possibility of pork bung masquerading as seafood. This program was brought to you by Consider Bardwell Farm

"I like finding all the paths to go down and chasing them all as far as they can possibly go." [06:00]

"Pricing in American food culture ends up obscuring so many other things that are happening with those foods." [25:00]

"The story appealed to different parts of my personality as a journalist and somebody who likes to make radio [...] I love the idea of it. If you didn't have to use the word rectum, it could be a children's book." [27:00]

"If you eat calamari in the United States, I can't guarantee anything but I'd bet everything I own that you're not eating hog rectum [...] eat your calamari with confidence!" [28:00]

--Ben Calhoun on Eat Your Words


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS