Taste Matters
LIVE 11 - 11:30am EST
First Aired - 03/11/2010 12:00PM
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This week on A Taste of the Past, Linda tells us all about the origins and uses of maple syrup.
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A Taste of the Past Introduction: Maple Syrup Time! (15:08)
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Linda Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, maple syrup, the ratio of sap to maple syrup is 4:1, sugar shacks, sugar maples, mapling outside, Vermont, New Hampshire, Canada produces 75% of the maple syrup that is known, agritourism business, maple candy, history of maple syrup, the only place that sugar maple exists is in North America, Native Americans, sapsicles, you can't let the water get warm or it will spoil, faint sweetness, maple sugar as an alternative to cane sugar, tapping trees, evaporation pans, sauce reduction, US Pure Food & Drug Act, glucose, Massachusetts, maple syrup museum, Maine, carbonated maple sap,Maple Syrup Recipes & Irish Cooking (12:35)
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plastic tubing, central vats, evaporators, poured over a cup of fresh snow or ice, it immediately hardens and turns into a sticky candy, amber color, later season, darker color, more concentrated flavor of maple, homemade syrup, baking syrup, standard pie crust with two eggs and a tablespoon of flour, add a half cup of heavy cream and a cup of maple syrup, bake it for about 25 to 30 minutes, served with creme fresh of lightly whipped cream, special winter treat, maple sugar, British flapjacks, oatmeal cookie, Irish soda bread, cookbooks, Doreena Allen, Irish Traditional Cooking, Doreena Allen's Forgotten Skills of Cooking: The Time Honored Ways Are The Best, foraging, making butter, keeping chickens, growing vegetables, sustainable farming, responsible eating, butter milk, the Julia Child of Ireland, Rachel Allen, Favorite Food At Home: Delicious Comfort Food From Ireland's Most Famous Chef,To comment on this episode click here. There are currently Comments
First Aired - 04/26/2012 02:00PM
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This week on The Farm Report, Erin Fairbanks is talking maple syrup with David Campbell of Mapleland Farms in Salem, New York. Tune in to hear Erin and David discuss how this year's weird weather has affected maple sap yield in the Northeast. Also, hear about some of the new technologies involved with sap extraction, such as vacuum systems and reverse osmosis machines. Erin and David also talk about what can go wrong in the syrup-making process, the different types of fuels used for cooking syrup, and syrup's shelf life. This episode has been brought to you by Whole Foods.
"Any producer that wants to be in it for any length of time isn't going to overtap their trees because they want them to stay healthy and produce for a long time. It takes about 40 years for a tree to get large enough where we even start tapping it, and it will live for 150 to 200 years easily." -- David Campbell on The Farm Report
"Any producer that wants to be in it for any length of time isn't going to overtap their trees because they want them to stay healthy and produce for a long time. It takes about 40 years for a tree to get large enough where we even start tapping it, and it will live for 150 to 200 years easily." -- David Campbell on The Farm Report
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Sap Technologies (14:12)
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maple syrup, David Campbell, Mapleland Farms, syrup production, marketing, Sugarbush, sap, technology, reverse osmosis machines, vacuum system, tap lines, freeze and thaw cycle, Vermont, New York State, maple, over tapping, replanting, sugar, sweet, Deep Mountain Maple,Cooking Syrup (18:19)
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preservatives, safe, regulation, mold, fermentation, boiling, reverse osmosis, heat, caramelize, taste tests, filtration, fiber glass, high pressure, syrup technology, boiler, wood fire, fuel, propane, natural gas, wood pellet, farming, business, barbecue, smoke, smoked maple syrup, hydrometer, density, barometric pressure, burnt syrup, Vermontville Maple Syrup festival,To comment on this episode click here. There are currently Comments
First Aired - 02/12/2012 12:00PM
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Join Patrick Martins on this weeks episode of The Main Course as he sits down and chats with Scott Boggs of Crown Maple Farm. Tune in as they wonder what counts and doesn't count as fast food. What makes Olive Garden any different than McDonalds? Should Chinese food be considered fast food? What are some new accessible restaurant models that could replace fast food as we know it? Also listen as Scott explains his role at Crown Maple Farm and his history at The French Laundry. This program was sponsored by Hearst Ranch.
"Right now, we're [Crown Maple Farm] the one of most technologically advanced Maple Syrup farms in the country."
"Now you're seeing a lot of smaller cities and towns that are realizing how important it is to source locally."
--Scott Boggs of The Breslin & Crown Maple Farm on The Main Course
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The Main Course: Week in Review (48:41)
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Week in Review, Jack Inslee, Jeremy Lin, Valentine's Day, 100th episode party,Scott Boggs of The Breslin (0:00)
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Scott Boggs, Taylor Boetticher, charcuterie, Paula Deen, diabetes, diets, Oprah Winfrey, fast food, eating out, locavore movement, Chinese food, New Jersey tomatoes, Starbucks, regional specialties, sustainability, Chipotle, Bill Neiman, Michelle Obama, farming groups, maple syrup, selective harvesting, farming,To comment on this episode click here. There are currently Comments
