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Find out just how thriving the NYC Craft Beer Scene is on a jam-packed episode of Beer Sessions Radio! Jimmy Carbone is joined by a bevy of beer guests including Andrew Gerson, chef at Brooklyn Brewery, Ken Tirado of Old Killmeyers Inn, Chris Sheehan of Gun Hill Brewery, Katherine Kyle of Blind Tiger, Simon Tepas and Andrew Said Thomas of Knights of Bruklyn Homebrewers and Marcus Burnett of Rockaway Brewing Co.. Tune in for a conversation on craft beer trends, home brewing and new breweries in NYC. Find out how the craft beer scene has evolved over the years and what's going on in the beer community right now! This program was brought to you by GreatBrewers.com

"I couldn't give pumpkin beer away 15 years ago, but now I sell out pumpkin beer!" [02:00]

Ken Tirado on Beer Sessions Radio

"Canning is a great way to keep beer fresh and distribute it locally." [04:00]

--Marcus Burnett on Beer Sessions Radio

"Europe grows great malt but we make great barley too." [25:00]

--Andrew Gerson on Beer Sessions Radio


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How does one begin to encapsulate the varied cuisine of Italy? On this episode of A Taste of the Past, Linda Pelaccio is joined by Associate Professor at the New School, Fabio Parasecoli. Recently, Fabio released Al Dente, a book about the history of food in Italy. Learn how a desire for modernization suppressed the interest in Italian heirloom ingredients. Find out how economic conditions shaped Italian cuisine today. Why is Italian food so regionally diverse, and how do Italians express their local pride through food? How did Italians incorporate agricultural products from other areas into their culinary identity? Find out on this week's episode of A Taste of the Past! Thanks to our sponsor, The International Culinary Center. Music by Idgy Dean.

"There was this idea of being 'modern' rather than 'Italian', and that allowed for the spread of products throughout the country, and many of them were industrialized food products." [9:30]

-- Fabio Parasecoli on A Taste of the Past


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What staple food feeds over 500 million people, and is gluten-free? Answer- the manioc root, and it's this week's topic on A Taste of the Past. Linda Pelaccio sits down with Teresa Corção, chef/owner of O Navegador restaurant and co-founder of Instituto Maniva- a group that promotes the heritage root called manioc. She is an active governing member of Slow Food Brazil, and has been honored by IACP with a Humanitarian of the Year award. Sara B. Franklin is also in the studio. A writer, oral historian, and multi-media storyteller, Sara is co-writing The Manioc Route cookbook with Teresa. Also joining Linda is Margarida Nogueira, co-founder of Instituto Maniva with Teresa, and founder of Slow Food Brazil. Tune in to hear about the upcoming cookbook, The Manioc Route, and how it combines cooking with history, culture, and emotion. Did you know that the manioc has been in the upper Amazon Valley since 7,000 B.C.E.? Or that the manioc is naturally poisonous? All these facts and more on this week's A Taste of the Past. Be sure to get more information about the Manioc Route and visit their Kickstarter on Facebook. Watch a clip from Seu Bené Vai Pra Italia, a film about manioc flour producer Benedito Batista da Silva. This program is sponsored by Hearst Ranch.

"There's so much cultural history around this root, and it's delicious."

--Sara B. Franklin on A Taste of the Past

"Food is affection, culture, and heritage."

"Peruvian people had brought all types- over 2,000 varieties- of potatoes and today in Lima you can find lots of varieties of potatoes, and maybe this can be an example of how you can take an underestimated a staple and make it a gourmet food."

--Teresa Corção on A Taste of the Past

"When I discovered the Slow Food Movement on the Internet, I fell in love with the philosophy" --

--Margarida Nogueira on A Taste of the Past


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