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SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


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Hosted By
The-farm-report
Sponsored by
Emaillogo1
Erin Fairbanks kicks off the 2015 season of The Farm Report talking about the recent overturning of the Californian ban on foie gras. Welcoming Rick Bishop of Hudson Valley Foie Gras to the show to discuss the ongoing animal welfare issues surrounding the process. Foie gras is the fattened liver of a waterfowl (either duck or goose, but in Hudson Valley Foie Gras' case, only duck) produced by a special feeding process. It results in a product that is at once velvety and meaty, and has been around for centuries. Rick shares how Hudson Valley Foie Gras sets itself a part from other foie gras producers and their efforts to treat their ducks with exceptional care and respect. Erin and Rick go on to dissect the unique physiology of ducks and how it facilitates the hand feeding procedure that Hudson Valley Foie Gras uses. After the break, Erin brings Ariane Daguin of D’Artagnan, a well-known seller and manufacturer of pâtés, sausages, smoked and cured charcuterie, all-natural and organic poultry, game, free-range meat, foie gras, wild mushrooms and truffles, on the show to give her thoughts on the developments in the foie gras world. She goes on to say that foie grois is an important part of elevated food and should be respected as such. Tune in for more! This program was brought to you by Heritage Foods USA.

"It's a normal and reversible process for a duck to store fat on its liver." [11:50]

--Rick Bishop on The Farm Report

"Foie gras is one of the important things in gastronomy, and gastronomy is one of the pleasures in life. We call it being a 'foodie' but we need this to create stimulation... without it, you lose a color of the palate." [31:45]

"At the end of the day we need to focus on raising animals the right way." [34:35]

--Ariane Daguin on The Farm Report


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

Hosted By
News
Sponsored by
Emaillogo1
Erin Fairbanks kicks off the 2015 season of The Farm Report talking about the recent overturning of the Californian ban on foie gras. Welcoming Rick Bishop of Hudson Valley Foie Gras to the show to discuss the ongoing animal welfare issues surrounding the process. Foie gras is the fattened liver of a waterfowl (either duck or goose, but in Hudson Valley Foie Gras' case, only duck) produced by a special feeding process. It results in a product that is at once velvety and meaty, and has been around for centuries. Rick shares how Hudson Valley Foie Gras sets itself a part from other foie gras producers and their efforts to treat their ducks with exceptional care and respect. Erin and Rick go on to dissect the unique physiology of ducks and how it facilitates the hand feeding procedure that Hudson Valley Foie Gras uses. After the break, Erin brings Ariane Daguin of D’Artagnan, a well-known seller and manufacturer of pâtés, sausages, smoked and cured charcuterie, all-natural and organic poultry, game, free-range meat, foie gras, wild mushrooms and truffles, on the show to give her thoughts on the developments in the foie gras world. She goes on to say that foie grois is an important part of elevated food and should be respected as such. Tune in for more! This program was brought to you by Heritage Foods USA.

"It's a normal and reversible process for a duck to store fat on its liver." [11:50]

--Rick Bishop on The Farm Report

"Foie gras is one of the important things in gastronomy, and gastronomy is one of the pleasures in life. We call it being a 'foodie' but we need this to create stimulation... without it, you lose a color of the palate." [31:45]

"At the end of the day we need to focus on raising animals the right way." [34:35]

--Ariane Daguin on The Farm Report

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