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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • We'll be at the Manhattan Cocktail Classic - will you? The Gala is on Friday May 17th and events continue throughout the weekend. Learn more about the festivities here.
  • We'll be at the Great GoogaMooga May 17-19th! Come find us at the Roberta's Urban Renaissance Fair party or find us roaming around and getting interviews.
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    SUNDAY
    12:00-12:45 - The Main Course
    1:00-1:30 - What Doesn't Kill You
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    MONDAY
    12:00-12:30 - Feeding the Future
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    TUESDAY
    11:00-11:30 - Wild Game Domain
    12:00-12:40 - Cooking Issues
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    10:00-10:30 - In The Drink
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    THURSDAY
    11:00-11:30 - After the Jump
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    FRIDAY
    4:00-4:30 - Cutting the Curd

    SPECIAL PROGRAMS
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    My Welcome Table by Jessica B. Harris

    GrowNYC Market Update

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    LIVE 2 - 3pm EST
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    First Aired - 05/14/2013 11:00AM
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    Hosted By
    Wildgamedomain
    Sponsored by
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    Take a hunting trip to France on this week's episode of Wild Game Domain as Chad Pagano is joined by co-hosts Chris Gesualdi and Jessie Riley to talk about hunting and preparing game in the French technique. Find out how the militaristic nature of France finds its way into kitchens and hunting communities, as discipline and respect are essential to both worlds. From hunting methods to the availability of fresh wild game in France, tune in to get the low down on what hunting is like abroad. Later in the show, the crew breaks down some great French game cooking techniques. This program was sponsored by Hearst Ranch.

    "It's not easy to make a humane 400 yard shot on an animal. For me - I want to be up close and personal, which is why I like bow hunting the most." [14:00]

    -- Chad Pagano on Wild Game Domain

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    First Aired - 11/19/2009 01:00PM
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    Hosted By
    -3
    Sponsored by
    Fairway
    On this week's episode of The Business End, Annie and Nelson share the mic with Imran Uddin, proprietor of Madani Halal, who discusses the rituals associated with the traditional preparation of halal food.
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    First Aired - 10/20/2009 06:30PM
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    Hosted By
    Let_s-get-real
    Sponsored by
    Tekserve-new
    On this week's Why We Cook, Erica travels through time to reveal the origins of preserved dishes like duck confit, suggesting preparation methods and unexpected pairings (hint: couple birds with the same veggies they eat).
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    Preserved and Cured Foods (10:35)

    Tags:
    find Why We Cook on Facebook, www.whywecook.com, duck confit, duck liver, when birds were killed breast meat was consumed first, confit is made from parts that move a lot and have more connective tissue, legs and wings rubbed down with salt to pull out moisture, slowly cooked in a bath of their own fat, duck and goose fat high smoke point, great cooking fat, good preservative, birds often cured over course of two years, controlled process of spoilage, confit can be stored over two years and still be eaten, Southwestern French cuisine largely bean-based, don't be squeemish about confit!, people figured out how to make delicious food purely out of necessity, charcutterie, salumi, jams, preserves, drought, crop failure, after cooking food was often buried,

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