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On today's episode of A Taste of the Past, host Linda Pelaccio speaks with special guest Mollie Katzen, known throughout the culinary world as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception. Today's topic on the show includes the evolution of vegetarian cuisine, and how Mollie has taken the rise of vegetarian popularity to even further heights. Her latest cookbook, The Heart of the Plate, completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. Tune-in to learn more! This program has been sponsored by Fairway Market.

"A lot of vegetarian food isn't actually about vegetables. In some ways it's actually about meat, and how you swap things out." [9:50]

"It's so much easier to make a dish that is focused on the vegetable. It's so enjoyable!" [23:50]

-- Mollie Katzen on A Taste of the Past


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Hosted By
Science
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Wfm
Published September 1st, 2014

Running time: 4 Minutes

By Laura del Campo

In response to the recent article "Germany Says ‘Nein!’ to Chlorine Chickens From the U.S." posted in Modern Farmer, Laura del Campo speaks with Will Harris, fourth generation cattleman at White Oak Pastures, to understand why the U.S. uses chlorine in chicken processing.


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Hosted By
Tasteofthepast
Sponsored by
Fairway
It's that time of year again - students are headed back to school! Linda Pelaccio gets in the spirit on a academic themed episode of A Taste of the Past with guest Ken Albala, Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. His latest book, The Food History Reader, is that collection. Tune in as he urges researchers to focus on primary sources and gives listeners some insights into the world of food history. This program was brought to you by Fairway Market.

"I think we need fewer encyclopedias and more original research and it won't happen unless a generation of students is raised on the original sources and not the rehashes of information." [12:00]

"People eat certain things as expressions of who they are and who they want to be." [16:00]

--Ken Albala on A Taste of the Past


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