2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Eat Your Words
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
1:OO - 1:3O /// The Farm Report
2:OO-2:25 /// Evolutionaries
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
Edible Alphabet No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"Our primary focus is beautiful fresh food that happens to be healthy." [03:00]
--Marissa Lippert on Radio Cherry Bombe
Marissa Lippert is a registered dietitian in Manhattan and knows great food when she tastes it. Named "Best Nutritionist" by New York Citysearch the past 5 years running, she is the founder of NOURISH, a nutrition counseling and media communications firm where she helps clients live, eat and cook more healthfully without giving up delicious food. She's also behind.Nourish Kitchen + Table is a seasonally-inﬂuenced, locally-inspired takeaway food shop and café that offers the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food. It’s vibrant, fresh, feel-good food you want to eat.
"People underestimate the value of a lawyer because you don't see the value of a lawyer when things are going well - you see it when things are going bad." [33:00]
--Jasmine Moy on Radio Cherry Bombe
Jasmine Moy is Of Counsel to the law firm Taylor Colicchio LLP. She devotes a substantial portion of her time to the Restaurant and Food & Beverage industries. Her niche practice includes counseling established chefs, restaurateurs, real estate developers, hoteliers, and food and beverage businesses; advising up-and-coming chefs and restaurateurs; and working with entrepreneurs seeking to start their own enterprises. In addition, she has counseled a number of consumer product and services start-ups from concept through multi year-on-year growth and expansion.
Today's program was brought to you by Whole Foods Market.
Tags:Radio Cherry Bombe, women in food, food, Julia Turshen, seasonal ingredients, local purveyors, catering, nutrition, dietician, NourishNYC, Jasmine Moy, law, Taylor, Colicchio & Silverman, LLP, business plans, investors, opening a restaurant, negotiations, payroll, legal counsel, business advice,
"It's really important that the research be solid on the site. I have open comments; I want readers to be able to interact with the content." [9:45]
"One of the things that really fascinates me is connecting to a historical person and seeing what they were eating or cooking." [12:50]
-- Tori Avey on A Taste of the Past
Emily Dickinson's Coconut Cake
2 cups flour
1 tsp cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter, room temperature
1/2 cup milk
1 cup shredded coconut
Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood.
In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.
Mix in the eggs, then the milk.
Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.
Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.
Spread the batter into a small loaf pan.
Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.
The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!
Tags:Tori Avey, The History Kitchen, Emily Dickinson, history, food, food history, vintage cookbooks, Nebraska, Jewish food, family, recipes, blogging, Jewish cuisine, ingredients, primary sources, Gil Marks, mythology, baking, pineapple upside down cake, Leonardo Da Vinci, vegetarian, food holidays, Chicken and Waffles, Harlem,
"And now in West Cork, this small area has more arts and producers than anywhere in Ireland." [17:00]
"[The cookbook] is kind of selfish really, its my companion in the kitchen." [28:00]
--Clodagh McKenna, Chef and Owner of Clodagh's Kitchen on A Taste of the Past