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First Aired - 01/10/2012 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Hearst_logo
If there's one thing Erica Wides wants you to know this week it's that bacon doesn't come from birds. It can't. This week Let's Get Real breaks down the food simulacra of 'turkey bacon'. Not only is the "Franken-Foodiness" of turkey bacon and other products (see: Egg Whackers) not making you healthier, it's probably going to make you more sick or kill you in the end. Tune in and find out why eating real is just better, if not tastier! This episode is sponsored by Hearst Ranch.

"People forget that bacon isn't a product. It's part of a pig . . . and bacon was traditionally a survival cut for poor people."

--Erica Wides on Let's Get Real

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First Aired - 04/04/2012 04:00PM Download MP3 (Full Episode)
Hosted By
The-speakeasy
Sponsored by
Hearst_logo
This week on The Speakeasy, Damon Boelte catches up with Matt Carr and Tom O'Neil of Betto with Johnny Gaffney of Kanon Vodka. Tune in as they celebrate the arrival of spring with a lively discussion on amaros, grappas and delicious refreshing cocktails that can be made with either. Learn how having a bar in a restaurant is convenient when it comes to ingredients and why there's nothing wrong with a bull shot here and there. Also find out more about Kanon Vodka and their single distilled process. This program was sponsored by Hearst Ranch.

"A little beef stock in a breakfast drink is always good."

--bartedner Matt Carr on The Speakeasy


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First Aired - 12/20/2011 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Mp
Dave's bike broke down, so this week's holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food. Hear some tips for getting through customs with food and find out why butternut squash is problematic for some people. This episode was sponsored by Modernist Pantry.

"I've never owned a thermometer that made me super happy."

"If you're going to do hydro colloid work you'll want a scale that goes to a tenth of a gram."

"Spouts, as we all know, taste like poison."

--Dave Arnold on Cooking Issues


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