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First Aired - 09/15/2009 06:30PM
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On this week's Why We Cook, chef Erica Wides shows the root vegetables some love! Learn about preparations, techniques and obscure vegetables hidden in your produce section. Also, very special guest Claire Handleman, blogger and chef at Del Posto.
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The Humble Roots (10:50)
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call in with questions/comments, www.whywecook.com, the homely humble forgotten root vegetables, turnips, celery root, artichokes, parsnips, state of the industry, Michael Pollan, eat food mostly plants not too much, consider a vegetable-heavy diet, roots and tubers, puree of parsnips, vegetable refrigeration, root cellar, duck confit, root vegetables easy to preserve, cooking specifics,Consider the Sunchoke and the Parsnip (11:12)
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listen to any show anytime on archive, listen to podcasted shows on itunes, call in: 718-497-2128, the wallflowers of the vegetable world, parsnip, sunchoke, parsnips: starchier texture than carrots, simmer in liquid like chicken stock then puree for soup, parsnips and scallops good pairing, boil and mash parsnips like mashed potatoes, don't confuse parsnip with parsley root, sunchoke: tubers from sunflower plants, the adjective rube came from the German word for turnip, mostly eaten boiled but this is not the best way to prepare them, great raw, glazed turnips, Japanese turnips, turnips misunderstood and underappreciated, chop parsnips up toss in oil or fat and roast them until caramelized, roast until very dark toss with herbs and sea salt,Claire Handleman: Pro Chef and Blogger Extraordinaire (16:16)
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Why We Cook on Facebook, Claire Handleman, food blogger, notfinedining.wordpress.com/2009/04/09/its-a-go-ippudo/, the difficulties of being a line cook, unreasonable hours, front of house often makes more than cook, waiters can pull in $2000 in a week while chefs often make less than that a month, being a chef not always the most appealing career, people who make it are those who can tough it out, the glam side of celebrity chefs attracts wide-eyed aspirants to culinary schools, even cooks at the best restaurants in the city make small wages, often cooks at the best restaurants are paid the least, Claire: a report from the field in Africa, fasting, the miracle fruit, show a little love to the kitchen, best restaurants feel its a privilege for cooks to work with them thus lower their wages,To comment on this episode click here. There are currently Comments
First Aired - 04/12/2012 01:00PM
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Today on The Farm Report, Erin Fairbanks talks to Erin Grimley and Steve Blabac of the Root Down Farm. The Root Down Farm is located in western New York, serving the greater Buffalo area as a mixed-vegetable C.S.A. farm. Now in its second Year, the Root Down Farm has doubled its C.S.A. membership! Tune in to hear about how Erin and Steve met working on C.S.A. farms in the northeast, the some of the trials of their first season, and their future plans for the Root Down Farm. This episode is sponsored by Hearst Ranch.
"When I graduated I realized I wanted nothing to do with my marketing degree. I decided I wanted to put my efforts to some sort of non-profit endeavor...and I found farming." -- Erin Grimley on The Farm Report
"Because we had such a harsh spring last year, we're confident that we will be able to adjust to whatever comes our way this year instead of worrying about making the right decision." -- Steve Blabac on The Farm Report
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Meet Erin and Steve! (16:49)
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Erin Blabac, Steve Blabac, The Root Down Farm, suburbs, Binghamton, Upstate NY, vegetables, marketing, farm love, livestock, Rhode Island, Baltimore, milk, goats, turkeys, pigs, Buffalo, land preservation, Western New York Land Conservancy, manure, community supported agriculture, orchards, large scale farming, dairy farms, short-term leases, soil health,Root Down's Future (13:39)
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zoning, flowers, spring, irrigation, CSA shares, carrots, weather, problem solving, books, the Internet, Promised Land CSA, housing, apartments, barn, equipment, tractor, agricultural communities, winter vegetables, parsnips, radishes, potatoes, squash, kale, cold storage,To comment on this episode click here. There are currently Comments
First Aired - 07/11/2011 11:00AM
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This week the Naturalist's Bernie Wides pays a special tribute to his late friend and avid gardener Sim Ross. With the help of Janet David they read from his 2005 essay, "My Garden and Me". On the second half of the program they explore different gardens of the city as well as how you can have your own garden, even in a small space, and how you can funding for your own green initiatives through the Department of Environmental Conservation. This episode is sponsored byS. Wallace Edwards & Sons.
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The Naturalist: Gardening & Sim Ross (23:54)
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The Naturalist, Heritage Radio Network, Bernie Wides, Janet David, Sim Ross, essay on gardening, My Garden and Me, Cornell Agriculture Extension Service, leeks, eating seasonally, tomatoes, parsnips, rhubarb, strawberry rhubarb, maple syrup, fertilizer, community gardens,Gardens in the City (25:41)
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gardens in the city, Brandeis High School, The Calhoun School, hydroponic farming, fish farming, Local Ocean, bass, bream, We Dig Plants, funding for gardens, green roofs, lead poisoning prevention, subsistence fishing education, green worker training, Department of Environmental Conservation, Office of Environmental Justice,To comment on this episode click here. There are currently Comments
