1:OO-1:3O /// Eat Your Words
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3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod the business of The Business
The Whole Shebang
Edible Alphabet Heritage Breeds
The Morning After
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"What makes a bad sandwich is people either don't use enough salt, enough spice, or enough acid." [35:44]
"I'm not a one trick pony. I'm not just obsessed with Japanese things, I'm obsessed with life!" [54:08]
--Phillip Gilmour on Snacky Tunes
Tags:Snacky Tunes, Greg Bresnitz, Darin Bresnitz, Phillip Gilmour, Momo Sushi Shack, Bushwick, Brooklyn, sushi, Heritage Foods USA, restaurant, Roberta's Pizza, fish, fresh, vegetarian, Japanese, Tal National, band, music, live, Fat Cat Records, Zoy Zoy, Claire, Niger, West African Guitar Music, Hamadal Moumine, Ide Yacoubou, Abdou Souleymane, Abdoulaye Oumarou, Mahamadou Karimou, Niamey, Hi Hello!, Jefferson, brunch, pineapple, sandwich, shop, prosecco, bottomless,
"One vegetable that's played a key role in Indian cuisine is the eggplant...in my research I kept coming across the eggplant, probably because of its ability to absorb flavors." [4:05]
"Very few Indians are vegans, so dairy products are always a part of people's diets." [14:10]
"Someone could write book after book on Indian sweets!" [26:20]
--Colleen Taylor Sen on A Taste of the Past
Tags:A Taste of the Past, Linda Pelaccio, Colleen Sen, India, Feasts and Fasts: History of Food in India, book, author, vegetables, vegetarian, grain, rice, wheat, breads, agriculture, vegan, ancient grains, Portugal, pineapple, colonization, British, vindaloo, food as medicine, Ayurveda, sweets, ghee, dairy, region,
"It's really important that the research be solid on the site. I have open comments; I want readers to be able to interact with the content." [9:45]
"One of the things that really fascinates me is connecting to a historical person and seeing what they were eating or cooking." [12:50]
-- Tori Avey on A Taste of the Past
Emily Dickinson's Coconut Cake
2 cups flour
1 tsp cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter, room temperature
1/2 cup milk
1 cup shredded coconut
Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood.
In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.
Mix in the eggs, then the milk.
Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.
Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.
Spread the batter into a small loaf pan.
Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.
The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!