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First Aired - 08/16/2010 12:00PM
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This week on The Naturalist Bernie delves into the wonderful world of pearls. Tune in for a breakdown of pearls from past to present; a look back at an era of controlled breathing and diving with knives and stones and the transition to pearl farms and artificial cultivation. And remember: pearls come from muscles, not oysters! This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for 55 years.
Photo 1: Natural pearls, Photo 2: Mikimoto pearls
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The Naturalist Introduction (16:54)
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Bernie Wides, The Naturalist, National Marine Association Conference, Gatlinburg Tennessee, Smoky Mountains, Great Smoky Mountain National Park, Civil War recreation, salamanders, where do pearls come from?, pearls don't really come from oysters, they come from a mussel, The Big Oyster, Mark Kurlansky, pearl oysters, commonly found in tropical water, nacre, mother of pearl,Diving for Pearls & The History of Cultured Pearls (24:03)
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New York Harbor oysters, Hudson River Estuary, pearl divers, Museum of Natural History, Hall of Ocean Life, one of the original dioramas in the museum, in the US most of the rivers in the midwest have mussels, huge industry arose for mother of pearl in the 1800's, abalone, scallops, clams, mother of peal buttons, they over fished the mussels, plastics became popular, culturing pearls, Mikimoto pearls, pearls are a symbol of purity, surf clams, making muscles relax the inductor muscle so they can open the shell, making a cut inside the living tissue and inserting a little piece of mother-of-pearl, irregular shaped pearls are usually natural, if it's a geometric shape it was probably cultured,To comment on this episode click here. There are currently Comments
First Aired - 12/11/2012 03:00PM
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On today’s THE FOOD SEEN, we wake up and smell the coffee with connoisseur James Freeman and sweets specialist Caitlin Williams Freeman. They are the affogato better known as Blue Bottle Coffee. In their book, The Blue Bottle Craft of Coffee, you learn how to grow, source, roast, brew, and drink the best (coffee) bean you’ll ever have. Recipes ranging from stout coffee cake to sesame-absinthe cigars, and of course, an affogato with smoky almond ice cream. Also, hear about Caitlin’s upcoming book project, which came from the art-inspired pastry work she’s done at SF MOMA. Mondrian cake anyone? Most importantly, find out whether James is a pants on or pants off cappuccino drinker. This episode has been sponsored by S. Wallace Edwards & Sons.
"There's nothing about my work that is free form. If I'm developing recipes, I'm adding spices by the half-gram. My goal is to have it come out perfectly every time." [14:30] -- Caitlin Freeman on THE FOOD SEEN
"I love simplicity of the pour over. It's just so elemental. All you need is a little cone filter, a pretty good grinder- and then you just need to pay attention." [17:40] -- James Freeman on THE FOOD SEEN
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Blue Bottle Artistry (22:58)
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coffee, James Freeman, can of coffee, Caitlin Freeman, Humboldt County, marijuana, pastry, art, sweet tooth, painting, cakes, baker, palate, Skittles, Blue Bottle Coffee, musicians, chromatic scale, roasting coffee, bean, brewing process, cappuccino, vulnerability, espresso, pour over, grind size, harvest, fruit, instant, The Blue Bottle Craft of Coffee, french press, slow and low, the food world,Particular Desserts (18:23)
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recipe development, sweets, baked goods, stout coffee cake, caffeine, coffee tasting, cupping, flavor profile, FAF farm, cafe, brightness, compliment, tasting notes, double chocolate cookie, spice, alcohol, snickerdoodle, saffron, vanilla, ginger, black cardamom, Andy Warhol, Wayne Thiebaud, SFMoMA, carob, mezcal, meringues,To comment on this episode click here. There are currently Comments
First Aired - 02/24/2010 05:00PM
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Andrew Carmellini drops in as a surprise judge on the second episode of the Mind Kitchen!
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Mind Kitchen Begins! Beets, Pistachios, Pasilla Chiles, Anchovies & Corn (11:31)
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Matt Timms, Whole Foods Market, Heritage Radio Network, Jack Inslee, Cathy Erway, The Art of Eating In: How I Learned to Stop Spending and Love the Stove, Chili Takedowns, www.noteatingoutinny.com, www.theartofeatingin.com, Let's Eat In, Scott Gold, The Shameless Carnivore: A Manifesto for Meat Lovers, whole animal, squirrel hunting, butchering, rattlesnake chili, Angus Vail, he manages KISS, also managed INXS, Violent Soho, he hosts a trans-European food show, butter sugar salt pepper oil and milk are included, beets, pistachios, pasilla chiles, anchovies, corn,The Contestants Submit Their Meals (12:53)
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Roberta's, Cathy Erway, appetizer: fresh smoky spicy fresh corn soup made with corn milk butter stirred with some of the soaking liquid from the chilis topped with fresh corn and beet salsa. the beets are roasted and chilled, main course: pan seared fresh whole large anchovies crusted with salt served atop a roasted pasilla chili and fish stock reduction served with sauteed beet greens atop creamy polenta cakes with pistachio crust, dessert: toasted pistachio milk ice pop, Scott Gold, appetizer: corn tortillas with sauteed anchovies and pureed chilis, main course: rabbits caught in northwest Louisiana with beets. roasted rabbit at a low temperature quartered and served plain with a little bit of beet puree, dessert: pistachio milk drink topped with rabbit cracklins, Angus Vail, appetizer: Amuse-bouche with anchovy caviar, main course: beet soup served in a blood transfusion bag, dessert: glazed corn bread with pasilla chili cooked in a bass tube amplified turned up to 25,To comment on this episode click here. There are currently Comments
