2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Eat Your Words
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:25 /// Evolutionaries
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"Food was survival, and it wasn't always delicious." [22:45]
-- Mary Gunderson on A Taste of the Past
Tags:Mary Gunderson, The Food Journal of the Lewis & Clark: Recipes for an Expedition, Lewis & Clark, Paleocusinieology, Thomas Jefferson, water, American Philosophical Society, provisions, pork, portable soup, corn meal, flour, whiskey, route, St. Louis, drying corn, Missouri River, Kansas City, trading post, North Land Indians, trappers, wild strawberries, buffalo, greens, indigenous foods, fishing, deer hunting, fruit salad, jerky, plum tart,
This amazing sauce is used on meats and veggies alike! Make a ton? You can store in Tupperware covered in a layer of oil in the fridge for up to a week! Want it to last even longer? Freeze in ice cube trays! When frozen, pop out cubes and store in freezer bags or Tupperware; defrost at room temp.
Before you begin, place your food processor or mortar and pestle in the freezer to chill. Then, destem your herbs and crush your garlic clove, chopping finely if using a mortar and pestle.
If using a food processor, place all ingredients in the workbowl and buzz for two minutes till smooth.
If pulverizing by hand, place your chopped garlic, herbs, pepper flakes, anchovy and capers, adding two tablespoons of oil at a time until it’s all incorporated into a nice, smooth emulsification. Then stir in the lemon juice and salt.
Serve over roasted vegetables, meat or fish!
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