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Got good soil? There’s a lot of talk about healthy soil, but what does that actually mean? While there’s a general understanding that without healthy soil, it would not be possible to produce healthy crops that people and livestock depend on for nourishment, but what really goes in to the formula and maintenance that healthy soil requires.

By Sari Kamin

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First Aired - 04/21/2014 01:00PM Download MP3 (Full Episode)
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Why will soil save us? Kristin Ohlson has the answer. Kristin, the author of The Soil Will Save Us: How Scientists, Farmers, and Foodies Are Healing the Soil to Save the Planet, is this week's guest on Eat Your Words with host Cathy Erway. Tune in for an in-depth conversation on soil science, climate change and sustainably minded farming. Did you know 80 billion tons of carbon has been lost from the worlds soil? Get an inside look at soil and its importance in agriculture today. This program was sponsored by Tabard Inn.

"Soil microorganisms get carbon fuel from the plants and create a carbon glue that holds together pieces of soil and organic matter deep down to create a habitat for themselves and control flow of water in the soil. It creates a honeycomb structure in the soil." [06:00]

"Scientists estimate that 80 billion tons of carbon have been lost from the worlds soil. That started thousands of years ago." [12:00]

--Kristin Ohlson on Eat Your Words

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First Aired - 03/12/2014 10:00AM Download MP3 (Full Episode)
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James Christopher Tracy was exposed to great wines, wine regions and foods from an early age. After earning a BA in Performing Arts/Philosophy, he migrated to NYC to pursue graduate theatre training. In 1993, with wife Allison Dubin, he co-founded the Momentary Theatre, a not-for-profit organization that performed in California, New York, Texas, Connecticut and Hungary. After several years of writing restaurant reviews in NYC, on the side, Christopher attended the French Culinary Institute in Manhattan. He graduated first in his class and received a Grand Diplome. Christopher worked as the Pastry Sous Chef at March restaurant and then as Executive Sous Chef of Robbins Wolfe Eventeurs, both based in NYC. While working as a chef Christopher earned his Sommelier Certificate from the Sommelier Society of America as well as the Higher Certificate from the Wine and Spirits Education Trust. He was awarded the Diploma from the Wine & Spirits Education Trust (WSET) which entitles him to the D.W.S. distinction. He also holds a certification from the CWE (Certified Wine Educators) and was for a time a student candidate for the Masters of Wine. Christopher's initial involvement with Channing Daughters Winery was as a Wine Club Member, then as a Team Merlot member. In 2001 Christopher began developing several new products and prestige cuvees for the winery. Through the introduction of indigenous yeast fermentations, longer extraction periods, small batches, crop reduction, astute barrel control, and most importantly, blending, he believes Channing Daughters and the Long Island region will keep on growing and producing world-class wines. As Christopher says, "its just the magic of givin' the wines some love." He is now a partner in the company, as well as the winemaker. This program has been sponsored by The International Culinary Center. Today's music provided by Four Lincolns.

"We love to celebrate the specific." [4:10]

"Water is the be all end all of everything, no matter where you are." [5:30]

"We've gotten a little crazy...but we like that!" [27:15]

--Christopher Tracy on In the Drink

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