Snacky Tunes
LIVE 2 - 3pm EST
First Aired - 07/07/2011 12:00PM
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This week on A Taste of the Past, Linda explores the history of food preservation with Jack Kittredge, homesteader, instructor and Policy Director of NOFA (Northeast Organic Farming Association). This episode was sponsored by The Smallholding Festival.
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A Taste of the Past: The History of Food Preservation (19:21)
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A Taste of the Past, Linda Pelaccio, Heritage Radio Network, Smallholding Festival, culinary history, food preservation, salting, curing, drying, salt, Nile River, irrigation, grains, pyramids, botarga, bottle preservation, mason jars, canning, cellars, root cellars, Jack Kittredge, Policy Director of NOFA, Northeast Organic Farming Association, homesteading,To comment on this episode click here. There are currently Comments
First Aired - 06/03/2009 01:00PM
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Erin gets to the bottom of the much-talked about Enomatic Wine System, with Brian Smith of CLO.
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The Weekly Wine Recap (3:21)
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origins of wine, wine authenticity, France announces a new AOC, Brian Smith, CLO Wine Bar, Time Warner Building,An Intro to CLO (10:30)
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Brian Smith, recent opening, one hundred wines by the glass, new technologies, content and information for guests, glowing wine list projected into the middle of the floor, the wine list at CLO breaks the complex world of wine down, sommeliers still play large role, interactive list breaks down wine by several criteria, guests interact amongst themselves and help each other make selections from electronic list, Per Se, Porterhouse, Brian: New York is most dynamic food and wine market in US, Andrew Bradbury, Stone Rose,The Enomatic WIne System: How It Works (13:20)
Tags:
Enomatic Wine System, storage system, load the bottle into a machine, temperature controlled, cellar temperature 55 degrees, oxygen free environment, allows you more time with the wines than if you put a cork in it, allows them to work with wines by the glass that they wouldn't be able to offer, machine has different effect on different wines, doesn't work with Burgundy but it opens other wines up, very high-quality wines, labor-intensive process, wine list ranges from $7 per glass to $48, wine list is very active, change about 10 to 15 wines per week, CLO gets behind every wine on the list and champions its virtues, simplexity=taking a basic tool to break down a complex world, www.clowines.com, fourth floor of Time Warner Center,To comment on this episode click here. There are currently Comments
First Aired - 05/03/2009 11:00AM
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Heritage talks with Larry Sorell, of Lazy S Farms in Kansas, and Brenda Smith of Clayton's in Michigan City, Indiana.
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