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First Aired - 05/31/2010 12:00PM
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This week is all about salt on The Naturalist.
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The Naturalist Introduction: Salt! (15:00)
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rocks that we eat, salt, calcium carbonate, limestone, salt is a mineral, made up of sodium and chloride, essential for animal life, harmful to animals and plants in excess, we need just the right amount of salt to live, salt lick, salt has been used to preserve food for a very long time, very ancient salt works have been discovered in Romania, salt was offered at funeral offerings, mummification, salted birds, salted fish, salt roads, salt roots, salt trade, salt is now very easily obtainable, it used to be a very prized commodity, Saltzburg, Austria, salz, salt deposits, Celtic communities, the world salary could come from the Italian word for salt, salt tax,Various Uses of Salt (15:00)
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for culinary purposes of salt listen to Why We Cook on Heritage Radio Network, sea salt, salt in religion, Hebrew Bible, 35 verses mention salt, The Sabbath, Orthodox Jews, Challah, origin of holy water in the Christain faith, when we think of salt we think of it in the salt shaker, salt has industrial uses, using salt for roads, reducing snow and ice, lowering the freezing temperature of water, salt runoff from roads, could get into water or vegetation and ruin it, experimenting with using an extract for beets which works similar to salt, raw salt is bitter,To comment on this episode click here. There are currently Comments
First Aired - 03/29/2013 12:00PM
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Michael Moss has pulled back the curtain on the food industry and exposed some mind numbing horrible practices being imposed on consumers today. In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century—including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more—Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. On this special recording, Eddie Shumard chats with Michael Moss about the food industry's role in our obesity epidemic. Find out the science behind addictive foods and learn why Michael feels the soda industry has done nothing to slow down the national consumption of sugary fattening drinks. This program was sponsored by Cain Vineyard & Winery. Music provided courtesy of Takstar
"I dont see these food giants as being evil empires out to intentionally make us obese or otherwise ill, nor do I point to any one of their products as being responsible for the obesity epidemic. Rather, these are companies doing what companies do - making money by selling lots of product." [05:00]
"They can't just dial back on salt, sugar or fat or sometimes all three then fiddle with the rest of the ingredients and hope to have a solution - they really have to do some substantial solid research." [08:00]
"We all have to realize the playing field isn't level. Obesity is costing a estimated $300 million in medical expenses and loss of productivity. The soda industry is spending tons of money to get us to drink more." [25:00]
--Author Michael Moss on HeritageRadioNetwork.org
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Salt Sugar Fat with Michael Moss (23:13)
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Michael Moss, Salt Sugar Fat, obesity, health, cancer, corporations, food industry, industrial food, addictive foods, food marketing, salt, branding, Wall Street, Marion Nestle, Kraft, Philip Morris, Lunchables, food advertising, The Bliss Point, sweetness,To comment on this episode click here. There are currently Comments
First Aired - 06/09/2009 06:30PM
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Salt Part II: Erica talks more about how to use salt in vegetable and meat preparations with guest Clayton Lank of Quoddy Mist Sea Salt.
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How We Use Salt in Cooking (8:50)
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salt, salt crucial to survival, Maine salt producing industry, salt: chemical flavor enhancer, elevates other flavors it accompanies, salt has no smell, only ingredient we taste and don't smell, what does salt do to food?, balances acid, diminishes bitterness in flavors, rounds out flavors, gives flavors depth and complexity, animals that eat a lot of salt produce salty meats, when you salt meats for cooking do it seconds before it hits the pan or hours ahead, dry proteins off before sauteing,Brining and Vegetables (12:20)
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brining great for lean proteins, 2 to 1 salt to sugar, corning is the process of salting in a brine, salt penetrates vegetables and softens them, chemically wilts veggies, the word salad comes from the root for salt, fresh salad greens should be salted right before serving, salt wilts greens, salt enhances flavor of tomatoes, salt balances sweetness and acidity of tomatoes, olives rely on salt to become palatable, must be brined to be palatable, when poaching an egg put acid in water and also a pinch of salt, adding salt to beans makes them mealier,Clayton Lank: Salt Industry in Maine (5:19)
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salt industry in Maine, evaporated sea water, flood tables, evaporated down on the tables, fish canning industry spurred salt industry, high demand with salts with provenance, US domestically producing high-quality sea salts, Quoddy Mist Sea Salt, www.quoddymist.com,Sushi and Salt (11:11)
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macarol, sushi grade salmon must be salted or flash frozen, never eat a fresh water fish raw, sushi rice has also been seasoned with salt and sugar and rice vinegar, sushi should be served between room and body temperature and is therefore a hotbed for bacteria, need to use salt to combat bacteria, umami, key component in brain-building proteins, sushi fish has been treated with salt to kill parasites, anisakis,To comment on this episode click here. There are currently Comments
