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First Aired - 04/19/2011 07:00PM
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This week on Why We Cook, Chef Smartypants Erica Wides shares her personal approach to Passover, judges a kids' cooking competition, and investigates the most universal of springtime symbols, the egg. This episode is brought to you by Hearst Ranch. For more information visit www.hearstranch.com.
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Why We Cook: Passover Edition (13:00)
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Why We Cook, Chef Smartypants, Heritage Radio Netowork, Hearst Ranch, Erica Wides, hearstranch.com, Passover Seder, taking back passover, all-inclusive Haggadah, Exodus, the universality of the Exodus story, The Children's Aid Society, kid's Iron Chef competition, healthy cooking after-school programs, combining literacy and cooking, kids and vegetables, non-meat proteins, farmed fish, contradictions and hypocrisy in the food world, skin-on salmon with pesto and vegetables, food at catered events, cornmeal-crusted tilapia taco,The Matzah of Diversity (9:34)
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Passover, all the foods have symbolic meanings, the symbolism of eggs, Easter, affliction, mortar, make your own matzah, half whole wheat matzah with black and white sesame seeds, the matzah of diversity, Springtime foods, dandelions as bitter herbs, fresh pea soup served cold, dry vermouth, lamb versus brisket, charmoula, rhubarb in the spring, Moho Cocoa, free-trade cacao, Union Square Market eggs, dandelion greens,Good Eggs (8:42)
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find us on facebook, please leave comments, iTunes podcasts, Easter, there is no greater symbol of spring than eggs, sitting shiva, foods that are round, buy eggs from farmers who are pasturing eggs, vegetarian-fed eggs, hens aren't vegetarians, price-per-egg, yolks, The Peppermill in Las Vegas, 10-egg omelets, 40 percent of landfills are food waste, matzah brei,To comment on this episode click here. There are currently Comments
First Aired - 02/09/2012 04:30PM
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This week Flash Talks Cash takes the pulse of the Occupy Wall Street movement because it's not dead yet! Hosts JoAnn and Andrew talk with Occupier Pete Dutro who recounts his time at Zucotti Park from the very beginning till the bitter end of the physical occupation and how the movement and the group he was a part of, the finance committee, has grown and changed. Tune in to find out where #OWS is most likely headed come springtime and what has happened with all the donated money. This episode is sponsored by Cain Vineyard and Winery.
"I think what you're gonna see in the spring is a lot of litigation coming from this stuff, and a lot of organizing online."
--Pete Dutro on Flash Talks Cash --
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First Aired - 04/29/2010 12:00PM
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Linda talks with Mitchell Davis, Vice President of the James Beard Foundation about the Worlds 50 Best Restaurants and the James Beard Awards.
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A Taste of the Past Introduction: The Worlds 50 Best Restaurants (15:00)
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A Taste of the Past, Linda Pelaccio, Heritage Radio Network, springtime is academy awards time in the food world, the worlds 50 best restaurants, awards were given out in London, IACP, International Association for Culinary Professionals, James Beard Foundation, James Beard Award, Mitchell Davis, Vice President of the James Beard Foundation, Noma, Copenhagen, metaphoric sensibility of taste and combination, local ingredients, seven restaurants in the US on the list, Alinea Restaurant, Thomas Keller has two restaurants on the list, Daniel NYC, Momofuku Ssam bar, #50 was 11 Madison Park, Danny Meyer, www.theworlds50best.com, WD50, nominations and award increases sales and visibility, going out to dinner is entertainment, USA had 3 restaurants in the top 10, The Fat Duck, El Bulli,The James Beard Awards (15:00)
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they started in 1991, food journalism, restaurant design, book awards, lifetime achievement, humanitarian awards, chef awards, the country is divided into 10 regions, New York, www.jbfawards.com, www.jamesbeard.org, James Beard House, which award is the most prestigious, Outstanding Restaurant, innovation has to endure, winners are announced on Monday,To comment on this episode click here. There are currently Comments
