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Science
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What does a cheese cave feel and smell like? Why is mold on cheese a good thing? HRN's own Leah Eden goes spelunking in some modern cheese caves in order to get schooled on the importance of mold and humidity in the cheese-aging process. Thanks to our sponsor, The Wisconsin Milk Marketing Board.


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First Aired - 03/15/2012 12:00PM Download MP3 (Full Episode)
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Tasteofthepast
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How do you indigenize a food? What are the hummus wars? Tune in to a food identity themed episode of A Taste of the Past as Linda Pelaccio chats with Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU. Tune in to learn how cuisine is shared and sometimes protected in different countries and cultures. Learn what makes a dish "authentic" and how hummus has caused such a fuss between nations. This program was sponsored by Cain Vineyard & Winery.

"Migration provokes changes in foodways."

"I think in America we all understand that nothing is truly authentic."

"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."

--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past


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First Aired - 03/08/2012 01:00PM Download MP3 (Full Episode)
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The-farm-report
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This week on The Farm Report, Erin Fairbanks checks in with Jeanne Hodesh of GrowNYC. Erin and Jeanne talk about all of the vegetables, cheeses, and meat that will be available at Greenmarkets throughout New York City. Tune in to hear about the some of the new spring garlic, how weather and time changes the taste of maple syrup, and the upcoming availability of goat cheeses and meats. Listen to Jeanne discuss regional grains, home gardening events, and the upcoming Taste of Greenmarket. This program was sponsored by Hearst Ranch.

"What types of grains grow well in our region? Now that we have them in our market, we want to introduce them to people. We have things like spelt flour, and people might not know what to do with that." -- Jeanne Hodesh of GrowNYC


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