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Tasteofthepast
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Untitled
"The kitchen anchors the country's economic, social, and political life." Christine Baumgarthuber revives the dying discipline of home economics on this week's episode of A Taste of the Past. Christine is a writer and blogger for The Austerity Kitchen, and she's talking with Linda Pelaccio about the history of economical cooking. Learn about Juliet Corson, the woman who spread the good word of nutrition and wrote about meals on a budget. Hear how Juliet Corson's writings became political, and ultimately threatened the wages of the working class. How does home ec empower individuals? Listen in to hear Christine and Linda talk about the relationship between home economics education and understanding the food industry. This program has been sponsored by White Oak Pastures.

"I truly believe that revolution does begin at home. What people cook at home can be a model more mindful means of consumption." [21:15]

-- Christin Baumgarthuber on A Taste of the Past


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The-food-seen
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Untitled
On today’s episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures.

"Mississippi is sort of a strange place. We spend a lot of time doing culinary archaeology. The city doesn't have a whole lot of definable food-ways." [8:00]

"There's nothing in the world that I quite love like making dinner for my wife, and not just because I can't make anything she doesn't like." [22:00]

--John Currence on The Food Seen


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Fuhmentaboudit
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Bonnie
Meet Tara Whitsitt, of Fermentation on Wheels. Fermentation on Wheels is a community of gastronomic nomads focused on providing free food education across the United States. Their community has converted a school bus to house a fully equipped kitchen and workshop space powered by solar. Fermentation on Wheels is now traveling across the country to harvest produce alongside small-scale farmers, and hold workshops on the importance of fermentation and micro-agriculture. On an off-site episode of Fuhmentaboudit, Mary Izett chats with Tara on the bus about all things fermentable! This program was brought to you by Bonnie Plants.

"Fermentation on wheels came to me in a dream which I just thought was funny at first.. it was just a lovely dream where i was driving around fermenting food." [03:00]

"I'm always seeking out kombucha cultures that are really interesting. Kombucha is one of my power foods." [20:00]

--Tara Whitsitt on Fuhmentaboudit!


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