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First Aired - 02/28/2013 12:45PM
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Erin Fairbanks is chatting with Ben Flanner about this week's updates at the Brooklyn Grange Rooftop farm. What's going into the ground this week? Well, Ben talks about planting celery and parsley, and explains the new forced-air compost system at the farm! This segment has been sponsored by HeritageRadioNetwork.org.
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Seeding in the Winter (8:50)
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onions, kale, swiss chard, hearty, broccoli leaf, spigarello, raw, sauteed, Rick Bishop, curry, celery, caraway, parsley, seeding, erosion, sunlight, forced air compost system, Ben Flanner, Brooklyn Grange, fertilizer, limes, coffee grounds, oxygen,To comment on this episode click here. There are currently Comments
First Aired - 09/18/2012 12:00PM
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Though he's late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We've got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia's preferred title is "heir apparent" and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market.
"One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven't been read enough. I don't hear as many people talking about James Peterson's sauce books as often as they should."
"If you only handle the waxy outer cuticle section while you're cutting hot peppers - you won't come in contact with the seeds much."
--Dave Arnold on Cooking Issues
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First Aired - 03/27/2012 03:00PM
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On today’s THE FOOD SEEN, Sara Moulton, a once reluctant on-air personality, is now one of the preeminent chefs on television. From behind the scenes with Julia Child, to being Gourmet magazine’s in-house chef, and correspondent to Good Morning America, Sara has shaped the way of our American palate, both visually and viscerally. Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST! This program was brought to you by Whole Foods.
"[The difference between American and French cuisine?] Attention to detail, the attention to excellence, and food expense...They were great recipes, and everything had to be just so.. I was very impressed by the way the French live and eat, and still am." -- Sara Moulton on THE FOOD SEEN
"When women would come to me seeking advice, I would say 'Go West, Young Lady!'" -- Sara Moulton on Women in New York City restaurants
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