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First Aired - 08/09/2011 06:30PM
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This week on Why We Cook, Erica Wides continues familiar themes of wings and thrift as she aims to teach listeners how to be more economic with food waste and leftovers. Learn how to get value and profit out of things you'd normally throw out and find out more about everything from slaw to honey. Later in the show, the ladies from We Dig Plants call-in and give some gardening advice. This episode was sponsored by Cain Vineyard & Winery.
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Why We Cook: Food Economics (Don't Throw it Out!) (17:37)
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Why We Cook, Erica Wides, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, dice onions, leftover food, economical food choices, food waste, Poussin, baby chicken, Cornish hen, baby chicken wings, culinary instruction, chicken stock, winglets, miniaturization, thrift, bees, hipster bees, honey, nectar flows, honey extraction, New York City Beekeepers Meetup, beekeeping equipment, scavenging, shredded cabbage, slaw,We Dig Plants Joins Why We Cook (18:05)
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Alice Marcus Krieg, Carmen DeVito, Groundworks Inc, We Dig Plants, the bungalow, fertilizer mix, gardening, drip irrigation system, swiss chard, beans, seed sources, crop yield, starting your own seed, winter squash, soil, compost, manure, earthworms, arugula on a half-shell, edible vegetable matter,To comment on this episode click here. There are currently Comments
First Aired - 01/17/2013 12:00PM
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"The kitchen anchors the country's economic, social, and political life." Christine Baumgarthuber revives the dying discipline of home economics on this week's episode of A Taste of the Past. Christine is a writer and blogger for The Austerity Kitchen, and she's talking with Linda Pelaccio about the history of economical cooking. Learn about Juliet Corson, the woman who spread the good word of nutrition and wrote about meals on a budget. Hear how Juliet Corson's writings became political, and ultimately threatened the wages of the working class. How does home ec empower individuals? Listen in to hear Christine and Linda talk about the relationship between home economics education and understanding the food industry. This program has been sponsored by White Oak Pastures.
"I truly believe that revolution does begin at home. What people cook at home can be a model more mindful means of consumption." [21:15]
-- Christin Baumgarthuber on A Taste of the Past
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A History of Home Economics (16:42)
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home economics, home ec, cooking, Christine Baumgarthuber, cooking at home, subsidies, corn, soy, obesity, chronic disease, fast food, chick peas, sewing, nutrition, Michelle Obama, Alice Waters, The New Inquiry, Workingman's Bread, bookkeeping, healthy meals, Juliet Corson, Fifteen Cent Meals, stews, soups, German cookbooks, corned beef, cabbage, mutton, boiled rice, broth, lentils, macaroni, crock pot, working classes, fresh fish, labor, Helen Zoe Veit,To comment on this episode click here. There are currently Comments
First Aired - 07/26/2010 01:00PM
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This week on Let's Eat In Cathy spoke to Lukas Volger, the author of Veggie Burgers Every Which Way. Volger breaks down the surprisingly long, storied history of the veggie burger, from its mysterious roots as a packet of powder to the new school, luxe pickled red onion variety we know so well. Lukas combined veggie burger recipes inspired by a myriad of different cuisines and flavor combinations, and came up with the ultimate testament to the versalitity of this vegetarian standby. Plus, tune in to hear a preview of Noah's next book, a search for better, heartier "main dish" meal options for vegetarians. This episode was sponsored by Whole Foods.
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Let's Eat In Introduction (13:43)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Whole Foods Market, Lukas Volger, Veggie Burgers Every Which Way, www.veggieburgerseverywhichway.com, origins of the veggie burger, first started as a dry packet mix, VegeBurger, Gregory Sams, pickled onions, frozen buns don't taste that great, Luke likes making veggie burgers with mashed up beans, eggplant and cauliflower patties, garden burgers, veggie burgers are like salads pressed together in a sandwich, yukon gold potatoes work very well,Veggie Burgers with Lukas Volger (12:56)
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veggie burgers can be appealing to omnivores too, Lukas has a mostly vegetarian diet, he would like to see more inventive vegetarian cuisine, more hearty main dish options, VeggieBurgersEveryWhichWay.com, recipes that come recommended, Alias, vegetarians need to scour the menu, it's more economical to make veggie burgers at home, eating vegan is always cheaper, curried eggplant and tomato burger, miso marinated potabello burder, people's first reaction to veggie burgers is negative because they are used to the frozen variety, store-bought veggie burgers have an unidentifiable texture and flavor, some veggie burgers have actual veggies in them, Lukas's ideal romantic date meal, interactive food, garlic scape butter, Lukas will be on a book tour soon, www.veggieburgerseverywhichway.com,To comment on this episode click here. There are currently Comments
