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First Aired - 08/06/2012 03:30PM
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Welcome to another episode of Hot Grease! Nicole Taylor once again starts Food Headlines off with Heritage Radio Network's own Jack Inslee. Tune in to hear opinions about the Chick-Fil-A scandal from a variety of outlets, including Reverend William Owens and Fox News. Later, Nicole chats with Dania Davy of the Land Loss Prevention Project. Dania's organization works to advocate for black farmers in North Carolina who are losing their land. Hear about the last black dairy farmer in North Carolina, and check out Dania's film on the topic entitled Our Land, Our Lives. Nicole is joined in studio by Barella Kirkland, the co-founder of Pelzer's Pretzels. Tune in to hear about the Philadelphia pretzel tradition, the start of the company, as well as the different flavors of Pelzer's pretzels available at Smorgasburg! This episode has been brought to you by Fairway Market.
"We're all immigrants, so all of our treats have origins in the places where we come from." -- Barella Kirkland on Hot Grease
"We're all immigrants, so all of our treats have origins in the places where we come from." -- Barella Kirkland on Hot Grease
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Food Headlines: Chick-Fil-A and Rick Ross (8:04)
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Food Headlines, Chick-Fil-A, equality, gay marriage, Rev. William Owens, GMO chicken, sustainable food, NYU, Fox News, Rick Ross, food lyrics, rapper,Dania Davy (7:41)
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Dania Davy, Land Loss Prevention Project, North Carolina Association of Black Lawyers, advocacy, public interest, African American land loss, UNC Chapel Hill, public health, the South, landloss.org, Our Land, Our Lives, black dairy farmer,Philly: Pretzel Champs (5:05)
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pretzel, Barella Kirkland, hard pretzel, soft pretzel, shelf-life, to-go snack, The Lunch Hour NYC, Philadelphia, German, immigrants, Italian pretzels, street vendors, Pelzer's Pretzels, hot dogs,Pelzer's at Smorgasburg (9:35)
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Roberta's, husband and wife, Dekalb Market, Smorgasburg, biergartens, venues, dipping sauces, cranberries, rosemary, lemon, everything, poppy seeds, garlic, onion, spicy chocolate, beer mustard, philly cheesesteak, Union Square, catering, African Americans in Philly, food entrepreneurs, bagel, sandwiches, peanut butter, wholesale accounts, block party,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2011 06:30PM
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This week on Why We Cook, Chefsmartypants shows some skin! Well, not really, but she cleverly uses skin as a theme to connect everything from spending time in the sun to the cleanliness of citrus "zest". Tune in to learn about pomelo peel and the strange gastronomic history surrounding it and find out more about the history of oranges and the deliciousness of fish skin. This episode was sponsored by Fairway Market - like no other market.
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Why We Cook Introduction: Skin (10:22)
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Why We Cook, Erica Wides, Heritage Radio Network, Fairway Market, spending time outside, intentional tanning, damaged skin, acid skin treatment, groupons, skin peels, fruit peels, pomelo, citrus peels, the origin of the word orange, does the name predate the fruit?, the color was named after the fruit, Orange, New Jersey, royal Dutch house of Orange, William of Orange, pomelos are not oranges,Pomelo Peels (10:25)
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the pomelo is the biggest citrus fruit, pomelo peel, what is it good for?, grapefruits, English speakers who named fruits were not all that creative, pomelos taste like grapefruit that has its acid content taken away, pomelo and crab, marmalade is made from peel not fruit, pomelo peel marmalade, canning and dipping it in chocolate, sometimes used in Chinese cooking, tangerine peel, pomelo peel is used in sweet desserts, the Special Peroid in Cuba, Castro regime, collapse of the Soviet Union, sugar export, TV show about breading and frying grapefruit peels, grinding peels and making burger patties, use citrus peels for candying or garnish,Citrus Zest & Fish Skin (13:47)
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skin theme, citrus zest in cooking, adding flavor to food, it works in theory, total utilization of product, citrus crops are sprayed, its not easy to find organic citrus, avoid using zest because of that, blanching peels, scrub the surface of the fruit, so many hands have handled the fruit, Arctic char, Mediterranean salad, garnishing with zest, fish with skin on, fish skin, is it edible?, yeah!, fish bacon, oily fish, cook it slowly over low heat,To comment on this episode click here. There are currently Comments
First Aired - 03/25/2010 12:00PM
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Jayne Cohen talks about Passover cuisine and her books "Jewish Holiday Cooking" and "The Gefilte Variations".
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A Taste of the Past Introduction: Jewish Holiday Cooking with Jayne Cohen (14:32)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Dickson's Farmstand Meats, Jayne Cohen, Jewish Holiday Cooking, Potato Latkes, Jewish cuisine, Judaism, Passover, nut paste, seder, creative and traditional recipes, dumplings, bitter herb, slow roasted eggs on top of a sabbath stew, eggs roasted overnight, buried in onion skins, coffee grinds, Sephardi Jews, the egg is layered with meaning in Jewish tradition, symbolism of Temple sacrifice, mourning, life, rebirth, optimism, circular everlasting life, chopped liver, leek croquettes, traditional seder dinner, Iranian Jews, Ashkenazi Jews, fun experience for children, singing, dipping, tradition of hiding a piece of matzoh,The Gefilte Variations & Passover Cuisine (18:04)
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comment on the show, international cuisine, gefilte fish, foods of Central Asian Jews, beet and turnip soup, chicken with dried berberis, no table is complete without fish, fish represents good luck and fertility, fish broth, poached in cabbage leaves, innovative recipes, Wolfgang Puck, tarragon, gefilte variations, mahi mahi, salmon, Jewish people are very diverse people, eating regionally, seasonally, locavore, Jews were expelled from France at the end of the 14th century, they remained in the south of France, Swiss chard, spinach, olive oil, Italian Jewish recipes, matzoh lasagna, eggplant parmigiana, walnut cakes, glutton free diets, vegetarian and vegan dishes for the holidays, matzoh polenta, Michael Romano, caramelized food, mushrooms,To comment on this episode click here. There are currently Comments
