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Learn about the history of Antarctic exploration and cuisine on this week's episode of A Taste of the Past. Linda Pelaccio is talking with Jason Anthony, author of the recent Hoosh. But what is 'hoosh'? Antarctic explorers used ingredients like pemmican and melted snow to create a stew that they named hoosh; find out how a diet of hoosh lead to vitamin deficiencies on the cold continent. Tune in to hear about Jason's seasons in Antarctica, and what food he packed for a hundred-day excursion into the center of the continent. What foods are most desired by Antarctic explorers? Also, tune in to hear about early explorers' roasted penguin recipes, and find out how Jason and his colleagues preserved fresh produce in their sleeping bags! This program has been sponsored by Whole Foods. Thanks to Idgy Dean for today's music.

"Antarctica went from being an unknown blank spot on the map to a known blank spot on the map." [7:00]

"Explorers knew from Arctic exploration that you needed more calories in cold temperatures, but the problem was that they were unable to bring enough supplies to Antarctica on their ships to sustain themselves." [8:50]

"I think the unstated thesis of my book is: the worse the food, the better the story!" [15:55]

-- Jason Anthony on A Taste of the Past

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This week Native host Briana Kurtz is radioing in from Hanoi, Vietnam where she is speaking with culinary guide, Mark Lowerson. Mark is an Australian who has been living and working in Vietnam since 2002. Starting his food blog Stickyrice as a creative outlet in 2005, he explains how he decided to focus his posts on street food in Hanoi and the culture around food in his adopted home. Briana engages in a wonderful discussion asking exactly what makes the area's cuisine distinct compared to Vietnamese food as a whole and how vital fish sauce is to the cuisine. Many popular Vietnamese dishes vary from region to region and Mark points out that other countries and cuisines have ultimately influenced what Vietnamese food is today. After the break, Mark and Briana talk about the future of Vietnam with gender roles and commercial development in the area of Hanoi. Tune in for an authentic look at Hanoi! This program was brought to you by Whole Foods Market.

"What the Vietnamese are trying to achieve with the flavor profile of the cuisine is a balance between salty, sweet, sour, and spicy. That flavor balance will shift around the country a little bit." [3:00]

"In Hanoi, the signature lunch dishes for me, it's called bun cha, and it's a noodle dish but it's something that you have to reconstruct at the table. It's fantastic barbeque pork, shallots, and a few spices served in a dipping sauce served with a big pot of herbs, salad, and noodles on the side." [9:10]

--Mark Lowerson on Native

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On today's episode of The Farm Report. Erin speaks with Eric Swafford and Adam Price on the new State Agricultural Councils (under The Humane Society of the United States) in Oklahoma. The Councils support farmers and ranchers who give proper care to their animals and promote environmentally sustainable agriculture. This provides a real opportunity to spread humane farming and agriculture across the state of Oklahoma. This show is brought to you by Heritage Foods USA

"We also work to educate farmers who want to move from an industrial methods to a more humane method of farming" [15:00]

"There are 4 principles that The Humane Society of the United States is against". [17:00]

--Eric Swafford on The Farm Report

"There's been so much awareness raised over the last 5-10 years about how we raise meat to feed the American population." [30:00]

--Adam Price on The Farm Report

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