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This week on A Taste of the Past, host Linda Pelaccio is joined by Canadian food writer Noami Duguid, who has authored seminal books such as "Seductions of Rice" and "Burma: Rivers of Flavor". Tune in and hear what it's like being an outsider in a foreign land and how Noami navigates cultures and communities to learn about the cuisine that lives amongst them. Find out how the politically oppressed people of Burma operate in their kitchens what makes their food simultaneously accessible and unique. From fish paste to garlic, discover the layered flavors of Burma and the delicious dishes that come from them. This program was sponsored by Hearst Ranch.

"I'm always a beginner - wherever I am. I will never be an expert. All I'm trying to do is get my head in a place where I have some understand of what grows there, how people think about their food, how things are made, what's important to them and what's not important of them." [3:43]

"I didn't want to talk about the people of Burma as victims because we think of victims as less than whole." [9:00]

"In Burmese culture, people use tea leaves in salad. They ferment them, use them fresh or dried." [21:00]

"My problem with breakfast in Burma is there are so many things I want to eat!" [26:50]

"Food is an entry point - it's a way of understanding how things work." [28:30]

-- Noami Duguid on A Taste of the Past


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"The kitchen anchors the country's economic, social, and political life." Christine Baumgarthuber revives the dying discipline of home economics on this week's episode of A Taste of the Past. Christine is a writer and blogger for The Austerity Kitchen, and she's talking with Linda Pelaccio about the history of economical cooking. Learn about Juliet Corson, the woman who spread the good word of nutrition and wrote about meals on a budget. Hear how Juliet Corson's writings became political, and ultimately threatened the wages of the working class. How does home ec empower individuals? Listen in to hear Christine and Linda talk about the relationship between home economics education and understanding the food industry. This program has been sponsored by White Oak Pastures.

"I truly believe that revolution does begin at home. What people cook at home can be a model more mindful means of consumption." [21:15]

-- Christin Baumgarthuber on A Taste of the Past


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School food has been commanding headlines for well over a month, as controversy rages over costs and complications associated with implementation of stricter new nutrition standards. If you’re confused over who’s on what side of this debate, and what it's really all about, you’re not alone. It's gotten so political. Today we're stepping away from all of that to simply look at what the standards are designed to do for kids, and whether or not they've been able to do it. We'll discuss three studies that suggest students--at-risk students especially--are eating more fruits and vegetables and even losing weight. This program was brought to you by Bonnie Plants.

"We need to consider factors outside of school. Let's say you make all these positive changes in a school but a fast food establishment is across the street from a school - does that affect the impact or counteract positive changes made in the schools?" [24:00]

-- Daniel Taber on Inside School Food


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