24/7 Stream
Specials and Highlights
First Aired - 07/07/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
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.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
A Taste of the Past: The History of Food Preservation (19:21)
Tags:
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 - 09/13/2012 06:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Jack-of-all-food-trades Daniel Meyer joins Helen Hollyman for this week's episode of U Look Hungry. Daniel is known for his recipe writing, his work in food policy and with Flying Pigs Farms, as well as his job assisting American food writer Mark Bittman. Tune into this episode to hear Daniel talk about some of his favorite cookbooks, and how they have earned that place on his bookshelf. Hear why walking through the aisles of the grocery store can be the best inspiration when developing recipes. How can you make your recipes more cookbook-friendly? Daniel shares some of his expert writing tips, and also talks about cookbooks as culinary relics. Daniel and Helen taste some delicious paw paw on air, and talk about the history of the strange American fruit. Tune in to learn about the New York soda ban, Prop 37 in California, and some recent studies about the nutritional benefits of organic produce. This episode has been sponsored by The Heritage Meat Shop.
"For somebody who writes a ton of recipes, I don't have a tremendous amount of cookbooks. I like owning them as objects and physically leafing through them, and I love the presence of them in my house and I love reading them in my kitchen, but I am not a voracious cookbook buyer."
"I'm always shocked by how many ideas I get by just looking at food... A lot of recipes are already in your head, you just need something to trigger it."
-- Daniel Meyer on U Look Hungry
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cookbooks and Recipes (19:05)
Tags:
Daniel Meyer, food policy, Flying Pigs Farms, Mark Bittman, the food world, ramen, macaroni and cheese, studio art, Brooklyn, portraits, working for free, cookbooks, The New York Times Cookbook, Jacques Pepin, sweetbreads, La Technique, I Hate to Cookbook, women's liberation, inspiration, trends, recipes, cooking techniques, ham, farmer's market, Jello, stir fry, stream of consciousness, self-sufficiency, chicken marsala, mushrooms, prose, pork, roast, CSA, vegetables, Norwich Meadows Farm, slime, gumbo, eggplant, okra, garlic, tomato, Marcella Hazan, pasta,Paw Paw and Food Policy (15:05)
Tags:
paw paw, mango, yeast, paste, Thomas Jefferson, rice pudding, Maryland, Ohio, Pacojet, sorbet, ice cream, frozen bananas, dessert, custard, Big Gulps, soda ban, 7-11, soda, carbonation, policy, Prop 37, California, GMO, FDA, Prohibition, The Farm Bill, organics, sustainable agriculture, conventional, Stanford, conventional agriculture, freelance, recipe development, Serious Eats,To comment on this episode click here. There are currently Comments
First Aired - 08/23/2010 01:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Let's Eat In, Cathy is joined by Pizza Enthusiast and Artisan
Mark Bello. Mark tells us about his various workshops and catering endeavors, including Pizza a Casa and the Pizza Sufficiency Center. Tune in to find out how you can make pizza at home and why Neapolitan purists refuse to use rolling pins or through dough. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Let's Eat In: Mark Bello (13:06)
Tags:
Cathy Erway, Hearst Ranch, Mark Bello, Pizza A Casa, Pizza Self Sufficiency Center, started as a workshop out of Mark's home, Mark has been teaching pizza making for 5 years, Murray's Cheese, the Astor Center, demand pushed Mark into opening the Pizza Self Sufficiency Center, more people want to know how to make pizza, pizza as a corporate team building event, 371 Grand st, signature tomatoes flour pizza stones etc, Alleva Dairy, Little Italy hallmarks, DiPaolos, Donut Plant, Donut Plant's square donuts, the way you handle your dough is very important, getting a circle is NOT mandatory, an amoebic shaped pizza is OK!, the more you press the yeast out the flatter the pizza, Neopolitan purists say NO rolling pin and NO throwing dough!, a crust made with centrifugal force is kinda boring, let the dough guide you!, store bought dough is impossible to stretch, pizzeria dough is not made for a home oven, Pizza A Casa makes hybrid dough between pizzarea dough and home dough, cold rise dough, dough ready in 45 minutes, comparing cold rise dough and quick rise dough, dough does NOT have to take a long time to rise, Mark was a bench warmer,Making Your Own Pizza! (12:51)
Tags:
The Pizza Kids, We Like Pizza, three public classes a week, one of the reasons to open the space was to have a custom venue to do private classes and parties etc, most team building events are midweek, are there repeat customers for the classes?, bachelorette parties, pasta classes, clam pizza, Manilla Clams, bringing guests for classes, Salvatore demo at Whole Foods, mortal and pestle, what about the pizza trend?, Roberta's feels like it will be here after the pizza trend ends, what is the most aphrodisiac pizza?, knee-jerk aphrodisiac myths, Grayson Cheese, Meadow Creek Dairy, dough with a bialy-like texture, English Muffin Pizzas can be gross, what would Mark make on a romantic date?, a big bucket of seafood with bread where everyone can dive in, clam sauce can be very seductive, sauteed shallots with white wine and vermouth and parsley, a naked pizza crust in the oven will balloon and dry out, some people don't like clams, Â ,To comment on this episode click here. There are currently Comments
