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THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
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Search Results
Hosted By
Tasteofthepast
Sponsored by
Fairway
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
News
Sponsored by
Paradise
Published September 3rd, 2014

Running time: 3 Minutes

All 50 States have some form of a “Right to Farm” law on the books but earlier this summer a Right to Farm ballot amendment in Missouri sparked widespread public debate, pitting farmers groups against one another. Richard Oswald, President of the Missouri Farmer Union and fifth generation farmer in Langdon Missouri, explains why was this amendment is so contentious and what it’s passing means for Missouri’s’ farm families.

By Jack Inslee


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Hosted By
Science
Sponsored by
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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