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While rattlesnake roundups out west may not be detrimental to the Diamondback Rattler population, the methods in which these snake are wrangled and harvested cause an ethical dilemma that requires consideration.

By Trigg Brown


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Welcome to the future - where computers can cook for you. On this week's episode of Wild Game Domain, host Chad Pagano is joined by James Briscione, the Director of Culinary Development at the Institute of Culinary Education and Food Network’s first ‘Chopped Champion.’ After training with European masters in sous vide cooking technique in Venice, Italy in 2011, he began developing ICE’s premiere Cuisine Technology Program. In March 2013, James was featured in the New York Times and The New Yorker for his role as the lead chef in ICE’s collaboration with IBM, in a project that seeks find how computers can fuel creativity in the kitchen. James is also an expert in field of healthy cooking and penned the cookbook Just Married & Cooking with his with Brooke Parkhurst. This program was sponsored by Heritage Foods USA.

"Molecular gastronomy is technically the study of the science of cooking. It's the reactions that happen when meat touches fire. Understanding those processes is understanding what molecular gastronomy is." [07:00]

--James Briscione on Wild Game Domain


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Mary Gunderson chronicles the journey and food of the Lewis & Clark expedition in her book, The Food Journal of the Lewis & Clark: Recipes for an Expedition. This week on A Taste of the Past, Linda Pelaccio is talking with Mary about the trials and troubles of the Lewis & Clark exploration, and how they ate along the way. Hear how the explorers reacted to seeing buffalo, and how they prepared and preserved buffalo meat. What fruits and greens were available to Lewis & Clark? Learn about the provisions that the explorers brought with them, and why modern American cuisine owes a lot to this one, special trip. Are Lewis & Clark responsible for instant soup? Check out Mary's website, History Cooks, for more information on American expedition and food! This program has been sponsored by Bi-Rite Market.

"Food was survival, and it wasn't always delicious." [22:45]

-- Mary Gunderson on A Taste of the Past


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