Chef's Story
12 - 12:45pm EST
First Aired - 07/20/2009 05:00PM
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Marla Camp interviews Ana Sofia Joanes, Director and Producer of the new movie FRESH! Carol Ann Sayle returns to talk life on the farm, Cathy Strange of the American Cheese Society and cheese maker Edgar Diaz discuss dairy.
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Introduction and Show Summary with Publisher of Edible Austin, Marla Camp (2:45)
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Edible Communities, Marla Camp, Publisher of Edible Austin,The Making of the New Movie FRESH with Director and Producer Ana Sofia Joanes (23:31)
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Director and Producer Ana Sofia Joanes, new movie: FRESH, Michael Pollan, research, inspiration, change, movement, what works to connect a community, hope for the future, food justice, local food distribution issues, Will Allen of Milwaukee, farms working with restaurants, visionaries, movie focuses not solely on farming, availability, supermarkets, check out upcoming screenings across the country at www.freshthemovie.com, e-mail marla@edibleaustin.com for a free screening opportunity!,Downtown on the Farm with Carol Ann Sayle and Marla Camp (7:45)
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Carol Ann Sayle, what to look for at supermarkets, real food, no questionable labels or ingredients, growing gardens in a healthy way, soil is an important asset, cook at home,A Preview of the Upcoming American Cheese Society National Conference with Cathy Strange (10:19)
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cheese making, young food culture in America, tradition, true sources, raw milk versus pasteurized, harmful bacteria is eliminated when heat is added to the curds that make up the cheese, domestic regulatory issues, also issues in Canada and Australia, trying to capture the complex characteristics of milk from generations ago, American Cheese Society, volunteer run not for profit, growing number of producers, American legislation issues, food safety and more diverse products, sustainability, retail, distributor, consumer relationships, no raw milk ban, just on the age of the raw milk cheese, advancement of the American cheese trade, opportunities to taste, www.cheesesociety.org for more information!,Marla and Edgar Diaz Discuss the Process of Cheesemaking at Lucky Layla Farm (9:47)
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soft cheeses, fresh cheeses never go uneaten within 30 days, focus on producer is more important, traceability of the milk, 6 month and 1 year aged goat cheeses, Lucky Layla Farm of Plano, Texas, www.luckylayla.com, softer cheeses lend themselves to different uses, pairing chees with cooking techniques and ingredients, Edgar is native to Colombia, difficult to introduce Colombian and Spanish named cheeses to the American market,To comment on this episode click here. There are currently Comments
First Aired - 06/29/2009 05:00PM
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Marla Camp of Edibles Austin interviews Robert Kenner, director of Food, Inc., to pluck stories from the movie set. Also featured, three stars from Tales of the Cocktail: Paula Angerstein, David Alan, and Allen Katz.
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Show Intro with Marla Camp (1:40)
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Edible Communities, Edible Austin, Robert Kenner, Food, Inc.,Interview with Food, Inc. Director Robert Kenner (20:47)
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Robert Kenner, Food Inc., the making of Food Inc., agribusiness reluctant to take part in film, corporate food, factory farms, slaughter houses, peeling back layers of food industry, midnight raid scene, focused on worker abuse as much as animal abuse, large food corporations dependant on illegal immigrant labor, fewer and fewer farmers have all the power, Monsanto, monopoly, America's shrinking farmland, organic fastest growing segment of our foodsystems, consumers can change corporations, shop at farmers' markets, support markets that buy direct from farmers, school lunch programs, getting students healthful meals, www.foodincmovie.com, email Marla at marla@edibleaustin.com for Food, Inc. book giveaway,Tales of the Cocktail Stars: Paula Angerstein (7:47)
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mixology, Paula Angerstein, TOTC-five-day international festival of cocktails and spirits, Paula's Texas Orange, Paula's Texas Lemon, Paula learned about limoncello and slow food artisanal production while visiting Italy, artisanal food movement missing in Austin in mid-90's, paulastexasspirits.com,The Garden to Glass Movement with David Alan (11:08)
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garden to glass movement, diversity of spirits in Texas, slow spirits, mixology, The Essential Cocktail, The Joy of Mixology, The 21 Club NYC, gin, fresh squeezed lemon juice, mint, mojito family, mint in bottom of mixing glass, half ounce simple syrup, three quarters lemon juice, muddle together, ounce and a half of gin, crush ice with muddler, shake cocktail, strain onto crushed ice,Cocktail Guru Allen Katz (13:49)
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Allen Katz, rejuvenation of cocktail culture, taste rules, authentic ingredients taste the best, interest in historical records of cocktails, Chairman of the Board of Slow Foods USA, cocktail making trending back towards authenticity and historical relevance, Director of Mixology and Spirits Education for Southern Wine and Spirits of New York, The Cocktail Hour on Martha Stewart Radio Network, next step for mixology movement: reaching a mass audience,To comment on this episode click here. There are currently Comments
First Aired - 07/15/2010 03:30PM
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This week on Catch It, Cook It, & Eat It!, Ben takes us on an educational, hands on, real time journey into the world of chowder. Ben makes whole batch of fresh chowder from scratch in real time inside HRN studios, taking listeners though each step and giving tips and hints along the way. He also goes into some fun historical chowder facts, like why meat is a mainstay in most chowders, the origin of the New England vs Manhattan chowder, and why we live in perhaps the most ideal "chowder time" in history. This episode was sponsored by Whole Foods.
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Catch It, Cook It & Eat It Introduction: Cookin' Chowder (15:00)
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Catch It, Cook It & Eat It, Ben Sargent, Whole Foods Market, Heritage Radio Network, Ben taught a class at The Meat Hook yesterday, leftover chowder ingredients in the studio, induction ovens, New England Clam Chowder, Ben usually has guests cook, salt pork over bacon, hard shelled clams, common in the New England area, Ben was clamming in Cape Cod this weekend, somebody has been poaching his family clam bed, you know the clams are done when they open their faces, minced garlic, Meat Hook, whole pig cooking, knife skills classes, you don't have to measure carefully in chowder making, milk curdles very fast, use good butter!, New England vs Manhattan, try to keep an even temperature, clam broth is really potent, East Coast seafood is very fishy, advanced oyster swallowers, added sugar to the chowder,New England Clam Chowdah (15:00)
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have some tongs ready to pull the clams out, if the clams have opened you want to take them out and cut the meat, clams were currency with the Native Americans, sailors didn't have potatos or cream in their chowder, we live in a great chowder town, corn and shrimp chowder, corn and lobster chowder, leeks, endives and fennel, if you overcook the chowder you will destroy the clams, make sure your potatoes are soft!, use the side of your spoon and mash the potato against the edge of your pot, there is a lobster roll craze in New York City, wuss seafood eaters, true seafood lovers just eat lobsters!, after a good boil add the clams, white wine is essential, use 4 tablespoons of butter, add some dill, dill doesn't improve with time,To comment on this episode click here. There are currently Comments
