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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • We'll be at the Manhattan Cocktail Classic - will you? The Gala is on Friday May 17th and events continue throughout the weekend. Learn more about the festivities here.
  • We'll be at the Great GoogaMooga May 17-19th! Come find us at the Roberta's Urban Renaissance Fair party or find us roaming around and getting interviews.
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    SUNDAY
    12:00-12:45 - The Main Course
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    MONDAY
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    11:00-11:30 - After the Jump
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    FRIDAY
    4:00-4:30 - Cutting the Curd

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    First Aired - 01/30/2013 01:00PM
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    Untitled
    Ever wonder exactly how we drill for natural gas in this country? Tune in for a very special feature as Erin Fairbanks chats with Mark, a drilling expert who is "in charge of the drilling operation from cradle to grave." Learn about what it takes to drill, and why he believes it's still a necessity in the 21st century. Get a rare inside perspective on drilling and fracking from somebody who knows his stuff and has been drilling for decades.

    "The word fracking has only been talked about for a few years, but in reality fracking has been going on for 25-30 years." 6:20

    "I see a lot of things being said that are untrue about the oil industry and about fracking. There are stratigraphic traps that are penetrated. Provided, you have a good cement job on your casing, [there are no issues.] People in the oil and gas industry do not want to pollute things. They have their own engineers who make sure they have good cement jobs." 10:50

    "It's a numbers game - you can't just drill anywhere and make a well." 15:30

    "We out-drill any country in the world. We have the best technology, equipment and the best trained men. It's good that people are concerned about something they don't know about, it's good that they ask and it's good that they research. It's very important for the US to become energy independent, and the only way we can do that is to continue to look and search for energy." 19:00

    "Mark" the drilling expert on HeritageRadioNetwork.org

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    First Aired - 10/02/2012 12:00PM
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    CNN is in the studio filming Dave for "The Next List" on this week's edition of Cooking Issues and Dave has a full mailbag of questions to answer. From making ice-cream at home with a Carpigiani to hydro-colloid experimentation, Dave's got the solutions to all of your issues. Learn more about different types of fats, low temperature cooking techniques and more. What would it take for Dave to punch somebody in the face over food? How does fracking affect ice cream? How can you make sure not to ruin prime-rib when cooking? How can you manage allergies to cherries and apples? If any of this interests you at all - press play immediately! Today's episode of Cooking Issues was brought to you by The International Culinary Center.

    "If you need to rely on [an ice cream maker] for your business - don't buy it on used or on eBay." [6:10]

    "There is no one fat that is the best fat for frying." [32:15]

    "The last thing on earth you want to do is cook an entire prime rib low temp and then do a flash sear." [27:00]

    "Different apple varieties have widely different levels of allergens that cause your throat to itch." [49:20]

    --Dave Arnold on Cooking Issues

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    First Aired - 11/17/2011 11:00AM
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    This week Growing Good and host Alessandra-Maria Iavarone revisit an important and urgent issue: the continued push by energy companies to extract natural gas through hydrofracking which has been shown to leeches toxic chemicals into ground and drinking water. With the help of activist and mom Silvia Kolbowski, Growing Good keeps you updated on the action alerts that are going on in NY and the Northeast and how you can do your part to make sure our water is safe. Later, the show lightens up as Eldon Scott, the president of Urban Spaces NYC, joins in the conversation to talk about the famous and festive holiday markets Urban Spaces put on every year at Union Square, Lincoln Center, and the Dekalb Market in Brooklyn. This episode is sponsored Heritage Foods USA.

    dekalb_market_011

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