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First Aired - 04/06/2014 03:00PM Download MP3 (Full Episode)
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This week on The Morning After, Jessie and Sari interview Maggie White, Editor in Chief of The Local Palate. Maggie is a New England native who has re-located to South Caroline due to her love of southern culture and cuisine. Tune in to hear her explain just what it is about the south that is so alluring. After the break, we hear from some Croatian winemakers from Miloš Winery who tell us about their winery on the beautiful Adriatic Sea. This program has been sponsored by Rolling Press. Today's music provided by Shadowbox.

"The way people embrace life [in the south] is just really inspiring." [4:50]

--Maggie White on The Morning After

"Our wines speak all languages, but have a Croatian accent." [31:00]

--Ivan Miloš on The Morning After

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What is Japanese soul food? Tadashi Ono and Harris Salat join Cathy Erway on this edition of Eat Your Words! Recently, Tadashi and Harris co-authored their third book entitled Japanese Soul Cooking. Whet your palate with this taste of the episode.

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First Aired - 03/08/2012 12:00PM Download MP3 (Full Episode)
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Hooked on Downton Abbey? Curious what food was like during the Edwardian Period? Tune in to an especially historic episode of A Taste of the Past with Linda Pelaccio as she is joined by Cathy Kaufman, chair of the Culinary Historians of New York. Find out why English food has a rich tradition and why it gets such a bad reputation these days. Learn about early haute cuisine, table settings, cookbooks and the important of the dining room as it relates to the period of time featured on Downton Abbey. This program is sponsored by Cain Vineyard & Winery.

"English food at that time [The Edwardian Era] had fabulous butter, cream and meats. The houses all had wonderful gardens. There was no reason for the food not to be good. English food gets its bad reputation because of the true hardships with food rationing that the population underwent after World War I, The Great Depression and World War II."

"In England unlike in the US, while you would have some flowers and silver candelabra, it would not be overly profuse. I think there's an interesting juxtaposition between American and English tables at this time. The American table is rather gaudy by comparison."

--Cathy Kaufman, chair of the Culinary Historians of New York on A Taste of The Past

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