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First Aired - 12/21/2010 06:30PM
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Today, which happens to be the longest day of the year, Erica Wides reflects on some Seasonal Solstice Suffering on the latest episode of Why We Cook. Listen in as Erica reflects on her winter citrus tendencies and questions the inclusion of asparagus on winter restaurant menus. How far can seasonality be taken without getting out of hand? Tune in and find out how to survive this cold season while still eating produce you love. This episode was sponsored by 360 Cookware. For more information on their product line and vapor technology visit www.360cookware.com
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Why We Cook Introduction: Seasonal Solstice Suffering (10:49)
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360 Cookware, Erica Wides, Chef smartypants, Why We Cook, Heritage Radio Network, today is the solstice!, first day of winter, days will get longer starting today, winter produce, seasonal menu, cyclical nature of the seasons, cabbage and potatoes, root vegetables, pickles, kimchi, beets, winter greens, kale, mustard, food preservation, seed catalogs, planning your garden in the winter, its hard to get good strawberries and tomatoes, seasonality, what happens when you get all this great citrus in winter?,Out of Place Asparagus & Produce Pornography (11:49)
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seasonality and the challenge of eating in season, $27 entrees don't say casual, asparagus appetizer in December, regional local flour, can't adjust curriculum at school based on seasonality, Thomas Keller's heirloom tomato tart all year round, cycles and seasons, last chance foods, peaches, sun chokes, parsley root, good times are near for produce!, seed catalogs, produce pornography, they get you when you are at your most vulnerable, food & restaurant recommendations in Portland,To comment on this episode click here. There are currently Comments
First Aired - 06/23/2009 06:30PM
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Erica sits down with head mixologist of Back Forty, Michael Cecconi, to cover top shelf drink concepts and seasonal concoctions.
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Meet the Mixologist: Michael Cecconi (10:13)
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mixology, Back Forty, strawberries, mixology revolution, using savory ingredients and seasonality, Savoy, earth-to-table movement, pairing cocktails with courses, Michael's mixology career, mixology and cooking taken seriously as creative professions, cooking has gained legitimization as intellectual pursuit, any ingredient is a valid ingredient to use for cocktails, Michael Cecconi,Why We Drink (9:12)
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evolving concept of bar menu, The Red and The Black Cocktail, strawberries and black pepper, mistermojito.com, recipe, spiced rim, why do we drink?, we don't drink just to get drunk, we drink for the taste, vodka lacking in flavor, struggle to get consumers to try new dishes and drinks,The $15-$20 Cocktail Phenomenon (10:00)
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cocktail price leaps, cocktails always go up in price according to inflation, basic cost of cocktail ingredients stays the same, wealth of city accounts for price of products, immense care put into each cocktail, cocktail price increases disproportionately to increase in ingredient prices, vodka as neutral base for infusing, beet cocktail,To comment on this episode click here. There are currently Comments
First Aired - 05/01/2013 02:00PM
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What's the leading name is dieting? Weight Watchers. On this episode find out how Weight Watchers uses the latest science, education, and research to design programs that help people get healthy. Not all of it is rocket science: cooking food your self and eating more vegetables are two more obvious elements of cutting back, but Weight Watchers has been refining this process for the last 50 years into a comprehensive program that is both intuitive and insightful. Find out how their approach has remained steady through all of the drastic trends and fads in food over the years on this episode of HRN Community Sessions!
Thanks to our sponsor, BluePrint.
"The main goal of the company is to help people reach their goals... it's no fad based, the company focuses on the latest science." [1:35]
"We wanna get people in the kitchen, we wanna get people cook, because if your trying to be healthy and trying to loose weight, you really need to cook" [2:50]
"Our vision of what a portion of food is is very skewed" [9:30] -- Author Nancy Gagliardi on HRN Community Sessions!
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Weight Watchers 50th Anniversary (22:23)
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Weight Watchers, Diet and Lifestyle Programs, Cooking, Farmer's Markets, Produce, Vegetable-heavy Diet, Healthy Habits, Vanity, Dairy, Change, Loose Like A Man, Healthy and Hearty, Seasonal Vegetables, Seasonal Fruits, Food Rut, Pre-processed food, Packaged Foods, Slim, Weight Loss, healthy, Reduce,To comment on this episode click here. There are currently Comments
