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First Aired - 05/06/2010 12:00PM Download MP3 (Full Episode)
Hosted By
Tasteofthepast
Sponsored by
Bhouse2
Trevor Gulliver of St John stops by to talk Nose To Tail Philosophy, and preview some of the new projects that he and Fergus Henderson have planned.

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First Aired - 04/25/2012 11:00AM Download MP3 (Full Episode)
Hosted By
Taste-matters
Sponsored by
Hearst_logo
This episode of Taste Matters is not for the squeamish! This week the topic is blood, as guest host Izabela Wojcik gets bloody delicious with guest Brad Farmerie of Public, Saxon + Parole & AvroKO. Tune in as they discuss why game, organ meats, ofal and blood gets chefs so excited and why it will always be a secret handshake amongst the food elite. Why are these foods considered taboo? How does whole animal cooking promote sustainable eating? Is a pig blood popsicle really something you want to eat? Find out why the answer is YES on a bloody good edition of Taste Matters. This program was sponsored by Hearst Ranch.

"Once you understand the chemical makeup of blood, cooking with it becomes much easier"

"Blood will never be trendy. It will always be the secret handshake amongst chefs and food people."

--chef Brad Farmerie on Taste Matters


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First Aired - 02/21/2012 04:00PM Download MP3 (Full Episode)
Hosted By
Filtered
Sponsored by
Bhouse2
This week Unfiltered hits its 100th Episode! One of Heritage Radio's oldest running shows celebrates this milestone in style as hosts Erin and Brian and Lucy jare oined by Brent Young of Brooklyn's own The Meat Hook and open up a Barterhouse rarity on air: 2001 Dunn Vineyards Cab-Sav from Howell Mountain. Tune in to hear as they try other fine vintages and talk with Brent about his vision for the Meat Hook, nose-to-tail butchering, and his favorite wine pairings for everything from mortadella to steak to pate. This celebratory episode is sponsored by The Barterhouse.

"The real point of pride in The Meat Hook is our sourcing. We have really close relationships with our producers and farmers."

"Getting a fast food restaurant [like Rippers] off the ground with sustainable and locally sourced ingredients is not the easiest thing in the world."

--Brent Young on Unfiltered


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