Search Results
Hosted By
Cb_sqlogo_1_
Sponsored by
Edw116_150x150_042910sm
On another jam-packed episode of Radio Cherry Bombe, Julia Turshen is joined by the couple behind Gordy's Pickle Jar and the sister-duo behind The New Potato. Since launching Gordy's in 2011, Sarah Gordon and Sheila Fain & their award winning pickle company have been featured in Esquire, People Magazine, Southern Living, Martha Stewart Living and other notable magazines and blogs. You can find them at Whole Foods Market, Harris Teeter, Mom’s Organic Market, The Fresh Market, West Elm Market and speciality stores across the mid-Atlantic. The New Potato is a food and lifestyle site founded by sisters Danielle & Laura Kosann. The site deals with food and the experience of food in a different way, by broadening the scope of how we see it. From profiling the top restaurateurs of the culinary industry, to featuring the arbiters of other industries and their roadmap to the world of food and style, this breakout site covers a newer, far more extensive palate of tastes and trends. Today's program was brought to you by Edwards VA Ham.

"It's not easy [running a small business]. You need to be flexible with the highs and lows. If you really have a vision and a product you want to take to market, don't give up." [15:00]

--Sarah Gordon on Radio Cherry Bombe

"We didn't want to approach food in an uber foodie sense. Someone in fashion might love food and somebody in food might love fashion. It's a voyeuristic approach through a tastemaker lens." [29:00]

--Laura Kossan on Radio Cherry Bombe>


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

Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
"Each time a good cook dies without passing down recipes, family dishes become suddenly lost forever." - Unknown. This week on A Taste of the Past, Linda Pelaccio talks with food writer Donna Pierce about preserving the past through cuisine and recipes. Donna Pierce started Skillet Diares, a website dedicated to "remembering, preserving, and passing down the flavors of home." Tune in to hear Linda and Donna discuss the importance of digital media in preserving recipes, the necessity for oral traditions, and the variations in recipes from region to region. Also, check out Donna's other site, Black American Cooks, which is all about preserving an African American cultural history through generations of recipes. This episode has been brought to you by Cain Vineyard & Winery.

"When I grew up, I clung to everything about my grandmother and parents' past, and the creole food that they loved."

"I really understand the importance of [cookbook style and design]. Sometimes it's more important than the written description- and that's a hard thing for a writer to say."

--Donna Pierce on A Taste of the Past


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

Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
This week on A Taste of the Past, host Linda Pelaccio is joined by Canadian food writer Noami Duguid, who has authored seminal books such as "Seductions of Rice" and "Burma: Rivers of Flavor". Tune in and hear what it's like being an outsider in a foreign land and how Noami navigates cultures and communities to learn about the cuisine that lives amongst them. Find out how the politically oppressed people of Burma operate in their kitchens what makes their food simultaneously accessible and unique. From fish paste to garlic, discover the layered flavors of Burma and the delicious dishes that come from them. This program was sponsored by Hearst Ranch.

"I'm always a beginner - wherever I am. I will never be an expert. All I'm trying to do is get my head in a place where I have some understand of what grows there, how people think about their food, how things are made, what's important to them and what's not important of them." [3:43]

"I didn't want to talk about the people of Burma as victims because we think of victims as less than whole." [9:00]

"In Burmese culture, people use tea leaves in salad. They ferment them, use them fresh or dried." [21:00]

"My problem with breakfast in Burma is there are so many things I want to eat!" [26:50]

"Food is an entry point - it's a way of understanding how things work." [28:30]

-- Noami Duguid on A Taste of the Past


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS