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Nawal Nasrallah joins Linda Pelaccio in the studio to celebrate the new edition of her book, Delights from the Garden of Eden. This week on A Taste of the Past, Linda and Nawal delve into the history of Iraqi cuisine and the Sumerian people. Learn about some of the world's oldest recipes written on cuneiform tablets. Learn about the importance of stews in the Iraqi diet! How did traditional, medieval-influenced Iraqi recipes change with the discovery of the New World? Tune into this episode to learn more about cooking techniques for masgouf! Find out how Nawal blends ancient, medieval, and modern recipes in her book! This program has been sponsored by Hearst Ranch. Thanks to SNOWMINE for today's musical interlude.

"I wanted people to see the other side of Iraq- the culture, the food- the bright side! This was my chance." [3:00]

"We had a revolution in our kitchens in the 19th century when the tomato was introduced." [25:40]

-- Nawal Nasrallah on A Taste of the Past


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Is milk "nature's perfect food"? This week on A Taste of the Past, Linda Pelaccio is joined by cookbook historian Anne Mendelson to debunk this myth. Anne is the author of Milk: The Surprising Story of Milk Through the Ages, a cookbook and overview of milk's history. Learn about milk's volatile chemistry, the differences between different mammals' milks, and Anne's thoughts on the raw milk debate. Also, Anne explains the beginnings of the pasteurization and homogenization processes, and how it changed the lives of urban dwellers in the late 1800s. Hear about modern pasteurization processes, from small to large scale. This program has been brought to you by Cain Winery.

"It [milk] is intended to be supplied in one particularly way, and one alone...under those circumstances it is quite safe to drink, even if it's raw. But if you divert it, if you interrupt that closed system... it changes as soon as you divert it into the outside world; you've already interrupted nature the moment you do that."

"Raw milk's sales allow farmers to sell directly to consumers without a middle man. And it's one of the ways that farmers can sell their product for a price so that they can make a living."

--Anne Mendelson on A Taste of the Past


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Ever consider goats as backyard pets? You will after today's episode of Animal Instinct, as host Celia Kutcher chats with Dr. Tatiana Stanton, a member of the Cornell University Sheep and Goat Extension Program. In her spare time, Tatiana maintains a small, pasture-based herd of 40 meat goat does. She has worked as a goat/hair sheep consultant for various nonprofit organizations in the Caribbean and Central America training both new and experienced farmers in sheep and goat management. Within the United States, Tatiana has also worked as a herdsperson for commercial goat dairies and the International Dairy Goat Research Center at Prairie View, Texas. She gives an A-Z breakdown of what it means to keep a goat as a pet - from breeding to behavior. Today's program was brought to you by Brooklyn Cares Vet.

"Unlike us, goats get most of their carbohydrate energy from fibers. It's the most important feed for them." [10:00]

"If you choose a really rare breed of goat and you want to keep that breed pure you might have a lot of difficulty finding a male goat that's unrelated." [21:00]

--Tatiana Stanton on Animal Instinct


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