24/7 Stream
Specials and Highlights
First Aired - 12/11/2011 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
FREE COOPER UNION! Students are protesting and architects across New York City are up in arms after Jamshed Bharucha, current president of Cooper Union, has suggested charging tuition for the first time in the institution's history since 1902. Listen to Curtis B. Wayne on this week's episode of Burning Down the House as he delves into the history of Cooper Union and tells the story of its founder, Peter Cooper. Learn why the notion of charting tuition at Cooper Union is especially egregious and why budgetary transparency should be in order. This episode was sponsored by Cain Vineyard & Winery.
"Education should be free as air, free as water" - Peter Cooper
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Burning Down the House: FREE COOPER UNION! (6:45)
Tags:
Burning Down the House, Curtis B. Wayne, Heritage Radio Network, architecture, #FREECOOPERUNION, Cooper Union, tuition,The Peter Cooper Story (10:37)
Tags:
history of Cooper Union, Peter Cooper, education should be free, railroads, mechanics, The Cooper Union for the Advancement of Science and Art,Debt & Transparency (11:00)
Tags:
Andrew Carnegie, endowment, debt, George Campbell, Mark Epstein, Board of Trustees, transparency,To comment on this episode click here. There are currently Comments
First Aired - 05/08/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Main Course, Patrick & Katy are joined by acclaimed author and friend of the show, Andy Smith. Andy leads a discussion on The Civil War & famine to promote his most recent book, "Starving the South: How the North Won the Civil War". Tune in to learn about the forgotten food history surrounding The Civil War, including the birth of canned food and the industrialization of food in America. Later in the show, Linda Pelaccio joins the show as the conversation shifts to problems of famine throughout history.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course: Starving the South: How the North Won the Civil War (22:35)
Tags:
Patrick Martins, Katy Keiffer, The Main Course, Mother's Day, Andy Smith, author, Starving the South: How the North Won the Civil War, food in The Civil War, famine, Confederate government, Abraham Lincoln, centralized railroads, Trans-continental railroad, cotton, plantations, nobody thought the war would last so long, rations for troops, salt, Southern cuisine, African Americans, the role of women and mother's during wartime, hunting, hunters, sustainability, self sufficient food supply, shifting from cotton and tobacco to food crops, Mississippi, The Mississippi River, Confederacy ended in 1863, Erie Canal,The Industrialization of American Food (33:26)
Tags:
Homestead Act, reconciliation, farming, mechanization of food, Cyrus McCormick, reaper, Father of Modern Agriculture, slavery, slaves, the nations first chefs and farmers, industrialization, cheap labor, immigration, canned foods, hand made cans, TV dinners, canned food, industrialization of American food, modern food, modern warfare, USDA, government owned land, Jefferson Davis, what is the Confederate flag a symbol of?, traditions, A&P, Atlantic & Pacific Tea Company, New England, rocky land, Northerners were better bureaucrats, farm to table, Abraham Lincoln, education, Civil War ironies,Famine & Culinary History with Linda Pelaccio (22:50)
Tags:
Linda Pelaccio, host of A Taste of the Past, Culinary Historian, famine, starvation, The Dust Bowl, potato famine, mass famine, Africa, civilization doesn't exist without a solution to famine, anthropology, North Korea, Kim Jong-il, mono cropping, Irish potato famine, food was exported from Ireland, food distribution, isolationism, fake eggs, distribution is still a problem today, Food for Peace, governments, Culinary Historians of New York, involuntary organization, www.CulinaryHistoriansNY.org, culinary history, food of the past, thread that unites all eras,To comment on this episode click here. There are currently Comments
First Aired - 02/09/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Erica is back from Vietnam! This week is all about kimchi and fermentation. Find out why northern cuisine can sometimes get spicy.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction: Erica is Back From Vietnam! (11:01)
Tags:
Erica Wides, Why We Cook, Heritage Radio Network, Cotton Tree Lodge, Beliz, www.cottontreelodge.com, River Adventure Jungle Retreat, Vietnam, Streets International, www.streetsinternational.org, Erica is the director of Culinary Education, life skills, cooking skills, Seoul, South Korea, www.pinknsour.com, Korean markets, DMZ, North Korea, Korean food, Malaysian, Japanese cuisine, the hotter the country the spicier the food, climate influence on cuisine, chili peppers, kim chee, kim chi, Kimchi, fermented, lactic acid, tangy flavor, acidity, sour,The Miracle of Fermentation: Kimchi (12:50)
Tags:
Korea, kimchi is the foundation of Korean cooking, salted fermented vegetable and or seafood dish, 187 official varieties according to the Kimchi Museum, used as an ingredient and a side dish, probiotics, processed food, yogurt, red pepper, chili pepper is not common in Northern cuisine, red pepper paste, beef, raw fish, shellfish, antibiotic properties, short growing season in northern climates, pickles, sauerkraut, confit, cheese, lactobacillus, yeast, digestion, excretion, lactic acid, gives food sourness,Immune Fighters! (11:43)
Tags:
kimchi is made from salted cabbage, rubbed down with red pepper paste, immune fighters, brine, keep the cabbage fully immersed in the liquid, wine, perfect cellar temperature is 55 degrees, some restaurants specialize in serving aged kimchi, vitamin C, oranges, long distance refrigeration, railroads, cabbage products protected sailors against scurvy, limes, B vitamins, vegetarians, Buddhist countries, miso, Japanese, red meat, tuna, communal eating, Eastern Europe, shredding machines,To comment on this episode click here. There are currently Comments
