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First Aired - 08/18/2011 01:00PM
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This week The Farm Report goes under the sea and talks about salmon with Christopher Nicolson who has been fishing sockeye salmon in the headwaters of Bristol Bay Alaska for over a quarter century and who is currently part of the Heritage Seafood Ventures program. Chris takes us through a day in the life of a salmon fisher and discusses sustainable fishing models as well as the threats to those models such as the Pebble Project and what you can do to help keep sustainable fisheries open. This episode is sponsored by S. Wallace Edwards & Sons.
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Episode (16:39)
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The Farm Report, Erin Fairbanks, Edwards & Sons, wild sockeye salmon, salmon, Alaska salmon, Bristol Bay, commercial fisherman, salmon season, Department of Fishing, sustainable fishing, sustainable fisheries, fishing permits, Graveyard Point, gill nets,Keeping Fishing Sustainable (16:45)
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Roberta's, Heritage Ventures, domestic market deman, Japan importing salmon, fish distributing, sustainable wildlife, tomato season, extending fishing season, environmental defense fund, catching a wild fish, pebble mining issues, salmon run, water diversion, gold mining, The Pebble Project, cyanide leaching, renewal resource, Chef's Collaborative,To comment on this episode click here. There are currently Comments
First Aired - 08/23/2011 12:00PM
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This week on Cooking Issues, Dave Arnold tackles questions on everything from water chesnut to Hydraulic fracturing. Find out why guar prices are on the rise, why low fat batter is never a good idea, and how to smoke tomatoes. Also hear how to rid your syrups of cyanide and learn why Nastasissa hates biscuits. This episode was sponsored by Cain Vineyard & Winery.
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Cooking Issues - Episode 51 - Hacking up a Lung (9:11)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, 69 Colebrooke Row, drinks in London, bartenders choice, water chestnuts, water chestnut flour, dusting fish,Food Movies, Hydraulic fracturing & Biscuits (21:27)
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MoMa, Jiro Dreams of Sushi, Japanese cooking techniques, El Bulli: A day with Ferran Adrià, food porn, videos, live demonstrations, cooking techniques, fracking, Hydraulic fracturing, Catskills, ice cream, guar gum, locust bean gum, low fat batter, low fat products, batter, biscuits, Pat Brown, transglutaminase noodles, meat glue, gelatin, casing molecules,To comment on this episode click here. There are currently Comments
First Aired - 08/09/2011 12:00PM
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Ever wonder where the greatest collection of pears and berries are in the United States? Which plant will kill you via cyanide poisoning uncooked but is one of the most nutritious when cooked? Dave takes on these questions as well as yours from last week in this episode of Cooking Issues. Confused about sous-vide and cooking times and temperatures? Do you blackout on MSG? Wanna make your own bubblegum??? Then this is the episode for you! This episode is sponsored by Fairway Market.
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Episode : Questions Answered (17:24)
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Cooking Issues, Fairway Market, Dave Arnold, Nastassia Lopez, Cooking Issues blog, Food Network Magazine, Wylie Dufresne, Mylie Carpenter, Nathan Mhyrvold, Write-In-The-Rain Notebook, Easy Tat, wild edibles, fruit and spice park, Agriculture extension, Geneva, New York, largest collection of apples in the world, California Food Explorers, Corvalis, Portland, Taro plants, nettle, toxic plants, Mayan Spinach, cyanide poisoning,Sous-Vide Cooking Times & Temps (15:17)
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vacuum machines, fixing vacuum machines, Mark Gladner, Del Posto, sous-vide, low-temperature cooking, You Are Not Alone, breaking down connective tissue in meat, times of sous-vide cooking, vacuuming and liquids, impulse sealer, vacuum infusion techniques, seal in ZipLocs, sous-vides cookbooks,MSG Sensitivity (22:26)
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MSG, hydrolyzed protein, monosodium glutamate, neurostransmitter, free amino acids, hydrolyzed vegetable protein, MSG sensitivity, Common fallacy, nitrates, nitrites, botulism, uncured bacon, curing bacon, making chewing gum, sapadilla tree, chicle base, exile in Staten Island, creation of bubblegum, Chiclets, acid of your choice,To comment on this episode click here. There are currently Comments
