24/7 Stream
Specials and Highlights
First Aired - 10/03/2012 03:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Do you know what you're looking at when you read a chocolate label? Clay Gordon is here to help on this week's episode of Straight From the Source. Clay explores ingredients, regulations and standards as they relate to chocolate and breaks down all the fine print on a chocolate bar label. What do percentages mean? What are the differences between dark, light, white and milk chocolate? Find the tools you need to be a more educated chocolate consumer on Straight From the Source. This program was sponsored by Hearst Ranch.
"Chocolate labels are all regulated by the US Government." [02:02]
"It's amazing that more chocolate doesn't use salt as an ingredient." [05:30]
"People often confuse percentage of cocoa with quality. There is no direct correlation between the two - none whatsoever." [10:15]
"The issue with vegan chocolate is the sugar that's used to make the chocolate." [12:00]
--Clay Gordon on Straight, From the Source
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
How To Read a Chocolate Label (16:40)
Tags:
labeling, chocolate bars, government regulation, legal standards, white chocolate, organic bittersweet chocolate, ingredient list, flavor enhancers, salt, vanilla, vanillin, cocoa bean blends, vegan, gluten free,Ingredients, Percentages & More! (16:16)
Tags:
standards of identity, milk derived ingredients, butter oil, fat blends, melting points, mouth feel, texture, definition of chocolate, cocoa butter replacements, certified organic, cocoa cooperative, Green & Blacks, Cadbury, fair trade certification, Kraft,To comment on this episode click here. There are currently Comments
First Aired - 06/28/2009 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week is all about the Fancy Food Show as Patrick and Katy are joined by an incredible group of guests who are involved with the NASFT. Also on the show, Fritzi Cohen talks about Route 11 Potato Chips and Oysters.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Ron Tanner and the NASFT (8:19)
Tags:
Ron Tanner, NASFT, Association for Specialty Food Producers, fudge, pasta, tea, Sri Lanka, 2300 Exhibitors at the Fancy Food Show, 72 International Pavillions, cheese, maple bacon lollipops, smaller sizes, portion controlled, innovative, cooking sauce, flavors, import and export, quality American foods, people like American products, America is not just Coca Cola and McDonalds, scone mixes, specialty foods are made in an artisanal manner, high-end chocolate, earl gray dark chocolates, regionalism,Hugo Gonzalez: The Chilean Beef Movement (9:41)
Tags:
Hugo Gonzalez, Chile, Jeremy Hirsch, Columbia, Carnes Nuble, Heritage, Hugo produces beef with no hormones, grass fed, Chile has a very clean and healthy environment, Chile is the only country free of Foot and Mouth Disease, genetics, Angus, local breed, Chile can export to Japan, Chilean beef has less quantity of fat, USDA, Santiago, www.carnes.cl, Chilean Beef,David from Rogue Creamery (9:40)
Tags:
Rogue Creamery, David has a stand at the Fancy Food Show, cheese, Cypress Grove, Vermont Butter and Cheese, cheese prices have gone up recently, it has been challanging for producers and processors, fuel prices has impacted grain and hay prices, cost of doing business on a farm has gone up, cost of feed is high, cost of milk has dropped significantly, artisan cheese makers set their own prices, costs are higher in America, Oregon, pacific northwest, creamery, farmers market network, Rogue Valley, Portland,From the Field: Rick of Rick's Picks Pickles (7:48)
Tags:
Ricks Picks, pickles, Peoples Pickle, Jewish Deli Style Pickle, farmers markets, esoteric pickles, canned pickles, Rick pickles 13 different vegetables, corn relish, internet, home canning, overwhelmed by technology, grandmother stories, www.RicksPicksNYC.com, Whole Foods, Union Square Farmers Market, Murrays,Fritzi Cohen on The Route 11 Chip (9:27)
Tags:
Fritzi Cohen, Marsha Weiner, potato chip, Moby Dick Hotel and Oyster Farm, activist, Virginia, hotel restoration, Wisconsin, Washington, Willapa Bay, long distance shipping, Dean & Deluca, kettle cooked chips, vegetable mix, Hayman Potato, Florida, North Carolina, well designed bags, quality of chips have improved with new equipment, potatoes are getting expensive, mobility of agriculture,Fritzi Cohen on Oysters (10:45)
Tags:
oysters, commercial oystermen, good oysters need to have high quality water, New Amsterdam, oysters had been overharvested in Europe, street food, pesticides, litigation, Fritzi would not eat an oyster or clam out of Willapa Bay, www.MobyDickHotel.com, West Coast Oysters, Tabbert Inn, people don't understand the fixation with spartina grass, spartina eradication, Fritzi hopes they will stop using pesticides in Willapa Bay, elitists,To comment on this episode click here. There are currently Comments
First Aired - 03/21/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Steve Pope on how to cook heritage, Zarela Martinez talks Mexican food here and there, and Lisa Tucker explains the trouble with legislating for farmers.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Steve Pope w/His New Segment on Heritage Cooking! (14:44)
Tags:
steve pope, Good Shepard Ranch, 6 minute segments on Heritage cooking, Heritage meats don't always respond the same way that commodity meats do, certain heritage chickens are meant for certain recipes, when Grandma's pantry was her backyard, genetically engineer birds, lose no flavor or nutritional value, Wheat Harvest Midday Chicken, HeritageChef.com, cold as well as hot, laying chicken in a bed of onions and flour, a cup of whipping cream is the decadent part, a German and Czeck recipe, low and slow, condensed milk instead of whipping cream, poured over homemade biscuits, pig out!,Steve Pope on Chicken Meat & The Slow and Low (2:54)
Tags:
why the low and slow?, range free, a society that demands white meat, true flavor comes from dark meat, building muscle tissue, breaking down the muscle tissue, avoiding tough meat, al dente meat, cooking lunch for harvesters, serving chicken cold on sandwiches, one thousand baby turkeys, a minimum of 2 and half months to mature, birds will live for ten years, if you take care of nature and your body things will be healthy, Steve is a registered nurse, following rules when you cook, ReeseTurkeys.com,Zarela Martinez on Mexican Food (16:03)
Tags:
Nat Weiner loves the crazy banjo song, Edwards and Sons of Surry Virginia, Zarela Martinez, www.zarela.com, Wallace Edwards and Sons, Cafe Marimba, the press helped, Fodors called Mexican food in America in 1981 sub par, layering flavors, regional Mexican food, Sonora, Vera Cruz, a PBS series on Vera Cruz, African and Caribbean influences, cooking of the coast versus cooking of the mountains, Nuevo Mexican, Bicentennial of Mexican Independence, the Mexican corn kitchen, American corn is not the same as Mexican corn, calcium hydroxide, the Museum of the American Indian, Mole, all Moles don't have chocolate, Mole is a pureed sauce with chilis and a sweetener, main dish sauce where the sauce is the dish, traditional mole was without a protein but with a starch, hoja santa, Piper Sanctum, annis flavor, Mexican drink tequila straight, celebrating Mexican couples, Lola Beltran, the two mountains, the sleeping lady, aguamiel, probiotics, hard cider,Zarela's Culinary Epiphany (23:35)
Tags:
manchamanteles, chilcostle, Sonora, destinos, auras, Guadalajara, tepoztlan, torta de marisco, finishing school, the seven moles of huachuca, Americans like sweet corn, starting April 11 HRN listeners get a free margarita!, 953 Second Av, Quintana Roo, pork with cabbage, Magda Bogin, no smiling Mayan Gods, The Sun and the Air, The Sleeping Twins, lookin good,Lisa Tucker on Agricultural Legislation (11:44)
Tags:
Lisa Tucker, Field and Fork network, getting more local food on the plates of Western NY, more restaurants sourcing local in NY than ever before, 7500 farms in the region, you can't legislate when farmers need their workers, sometimes you have to work more or less depending on weather, Albany farming legislation, FL tomato workers scandal, labor rights, injustices, what is a realistic and fair way to write farm worker legislation?, who has the most money and influence?, state politics, Farm Bureau,Lisa Tucker on CAFOs (20:26)
Tags:
450 to 900 acres, when larger farms are affected it trickles down to smaller farms, impacting the services that support smaller farmers, processing facilities going out of business, Biontech, closed loop system, harnessing methane, Confined Area Feeding Operation, no one wants to encourage Confined Area Feeding but it represents a huge amount of our agriculture GDP, its hard to advertise confined area feeding ops, one of the poorest counties in NY state, CAFO, the cattle industry, the beef industry is hesitant to embrace closed loop CAFOs, Ancient White Park Cattle, non-commodity farmers can't feed the world, tied into the ethanol industry, ethanol is a disaster,To comment on this episode click here. There are currently Comments
