Nothing Urgent
LIVE 6:30 - 7:15pm EST
First Aired - 03/29/2012 01:00PM
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In this episode of A Taste of the Past, Linda Pelaccio talks kosher wine with Jay Buchsbaum of the Royal Wine Corp. Tune in to hear Linda and Jay define kosher wine, the history of wine in Israel, the caliber and standards for kosher wine and its place among wine connoisseurs. Forget what you know about Manischewitz; these are some high-quality wines! Listen in as Linda samples three of the wines that Royal Wine Corp. distributes. This program was sponsored by Hearst Ranch.
"Wine is an integral part of every part of Jewish life- Friday nights, every celebration, etc. And the only grapes were available were of the Labrusca variety, and they need sugar to make them palatable. So that's when the tradition- in fact, it's a new tradition, only 100 years old- of [sweet] kosher wine started." -- Jay Buchsbaum on A Taste of the Past
"The producers invariably want to be judged by the quality of the wine, not whether or not it's kosher. That's first and foremost." --Jay Buchsbaum on A Taste of the Past
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First Aired - 01/30/2012 05:30PM
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Do you love butter? Then this is the show for you. Tune in to this week's episode of Cutting the Curd as Anne Saxelby and Sophie Slesinger chat with three incredible guests about the different sides of this dairy delight. First, hear from artist Jim Victor who's incredible butter sculptures have been featured recently at the Pennsylvania Farm Show. Next, food science expert Harold McGee chats about different types of butter and how you can make your own at home. Finally, Diane St Clair gives listeners some great details on her butter making and dairy farming. This program was sponsored by Cain Vineyard & Winery.
"There's sweet cream butter and cultured butter. They require different types of handling. All the cream no matter what needs to come from really good milk."
"Usually when people make butter in the kitchen, it's by accident. They're usually trying to whip cream."
"Sadly the best indicator of quality in butter is probably price."
--Harold McGee on Cutting the Curd
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Cutting the Curd: Butter Sculpting Jim Victor (13:26)
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Anne Saxelby, Sophie Slesinger, Cutting the Curd, Heritage Radio Network, butter, Jim Victor, Norway, butter history, butter sculpting, steel supported sculptures,To comment on this episode click here. There are currently Comments
First Aired - 11/29/2011 06:30PM
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Have we become spoiled by the idea that food that isn't supposed to go bad and that leftovers are to be immediately thrown out? This week Erica Wides tells us it's time to get real about expiration dates. And here's the thing, if it's something that doesn't go bad, it's probably bad for you. Tune in and find our why. This episode is sponsored by Cain Vineyard & Winery.
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Let's Get Real: Leftovers & Expiration Dates (21:16)
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Let's Get Real, Erica Wides, foodiness, Thanksgiving, leftovers, Black Friday, food history, food waste recycling, composting, methane, throwing out food, food spoling, honey, water content, infant formula, federal regulations, ultra pasteurized, pasteurization, food aging, vitamin deficiencies, fermented food, mold, porous molds,Forever Young (7:55)
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packaging, artificial, the internet, socializing, Facebook, soup, don't fall for foodiness,To comment on this episode click here. There are currently Comments
