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First Aired - 03/10/2014 06:00PM Download MP3 (Full Episode)
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Kevin Duck, founder of DuckyWorld Products and creator behind the award winning Yeowww! brand of catnip and catnip toys, he's made some real changes to the catnip industry. He is a man of many lives and talents, from production manager for Pink Floyd to selling cars, Kevin is a been there-done that kind of guy. Some would consider him to be a career connoisseur. His creativity and curiosity kept him on the hunt for work that really satisfied him, as an office job wasn't going to work and he wanted to find something that people dream of and would be fun. Being a part of something creative like film got Kevin’s own creative juices flowing. The work really set him up for wanting to do something on his own. He started off in the pet industry by making disposable dog beds out of coffee bean sacks but became frustrated with the issues with making and shipping large, bulky items. He loved making things for animals and that lead him to catnip toys. In the past, he made his own cats toys and stuffed them with catnip, from that idea a company evolved, Duckyworld Products, Inc. This program has been sponsored by The International Culinary Center. Today's music provided by Hardbodies.

"We put the kitten back in the old puss." [3:45]

--Kevin Duck on Animal Instinct

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First Aired - 04/16/2014 11:00AM Download MP3 (Full Episode)
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What exactly is foie gras? We'll find out on a fatty-liver themed episode of Taste Matters with special guest Michael Aeyal Ginor, co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive Foie Gras producer in the world. Tune in to learn all the ins and outs of foie gras production, consumption and culinary history. Michael not only talks live, but highlights each part of the duck as it relates to food. Learn why duck fat is so revered by chefs and eaters and why foie gras is such a fine product. This program was sponsored by Whole Foods Market.

"At the end of the day, we [the foie gras industry] have less mortality rates than any other operation." [15:00]

"Chefs are so much more aware of other ingredients. Anybody can cook a filet mignon, but taking kidneys, hearts ad trotters and making them taste right is really a skill." [24:00]

--Michael Gino on Taste Matters

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First Aired - 02/25/2014 10:00AM Download MP3 (Full Episode)
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This week on WORD OF MOUTH, Leiti meets up with John Polarkoff from The Pines restaurant in Gowanus, Brooklyn, to talk parsnips. After the break, we're joined in the studio by Daniel Burns, chef and owner of Luksus at Torst in Greenpoint, and one of Platt's Top 5 Best New Chefs of 2014! Later, we catch up with Colin Tuska, wine director at Prospect Restaurant in Fort Greene. This program has been sponsored by Of A Kind. Today's music provided by Brothers NYC.

Image from Eater NY

"Six years in Europe, both England and Denmark, surely has shaped what I think about food." [14:50]

Daniel Burns on WORD OF MOUTH with Leiti Hsu

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