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First Aired - 11/19/2012 12:00PM
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Take a tea break on this week's episode of After the Jump as host Grace Bonney is joined by the team behind Bellocq, a unique and evocative line of hand-crafted blends, the finest pure teas and a charming selection of tea accessories. Hear from Michael Shannon, Heidi Johannsen Steward and Scott Stewart who tell listeners the inspiration behind their brand. Hear their vision of opening the artisanal tea experience up to everybody and find out how they developed their immersive brand experience over the years. This program was sponsored by Clarkson Potter Publishers.
"We wanted a product that caught your eye immediately - that you wanted to touch. Then, also the tea itself had to be the finest quality tea we could find. It needed to be a complete immerse experience." [6:00]
--Heidi Johannsen Stewart of Bellocq on After the Jump
"We're very much tea people but we're also about lifestyle. In the tea world, there's this style of person that only likes tea and we're not like that. We want to open the experience up to everybody. We try to take all the snobbery out of tea." [14:00]
-- Michael Shannon of Bellocq on After the Jump
"There's a slightly slower speed to tea than to coffee. The caffeine effect is more subtle. It guides you into this really relaxed, sharing kind of spirit and I love that about tea." [17:00]
-- Scott Stewart of Bellocq on After the Jump
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First Aired - 06/29/2010 06:30PM
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This week on Why We Cook Erica explored the world of iced, caffeinated beverages, the perfect treat for a sweltering summer day. Learn why Thai iced tea is the perfect "heat killer" versus beer, coffee, or normal tea, and how iced-tea became a favored summer treat at the turn of the last century. Tune in, brew it up, and cool it down! This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
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Why We Cook Introduction: Chilled Beverages (11:33)
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Why We Cook, Erica Wides, Heritage Radio Network, Tekserve, www.tekserve.com, kitchens without air conditioninng, blacking out while cooking, Erica started teaching because she had enough crazy kitchen experiences, people guzzle ice water in restaurant kitchens, Erica hates soda and juice, juice is a waste of calories, add ice to morning caffeinated beverage of choice, iced tea, sweet tea, sugar makes you dehydrated, classic icons of American summer beverages, there are good and bad versions, today is all about iced coffee and iced tea, Thai iced tea, sweetened condensed milk, spicy food, Jasmine tea, Jasmie essence,Iced Tea: American Style (9:26)
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become a fan on facebook!, listen on iTunes, iced tea: American style, mythology that iced tea was invented at the 1908 World's Fair, people were brewing cold green tea in the mid to late 1800's in the US, there are recipes that date back to that time, iced tea became a social drink, to brew good iced tea you need good tea, PG Tips tea bags, don't use Lipton, loose leaf tea or bags, brew it at a concentrated strength, double strength tea, when you add ice to it it will be diluted and be at a perfect strength, you can also make sun tea, put the tea bags in a pitcher and add water, cover it and leave it outside, mellow rounded smooth tea flavor, added herbs, iced macha, powdered green tea, finely ground up,Sorbet & Iced Coffee (9:16)
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iced coffee, if merely icing down a liquid isn't enough: freeze it!, use an ice cream maker or a freezer and turn your iced beverage into a sorbet, granita, iced tea is more of a refresher and iced coffee is more of a food experience, coffee browns out the palate, tea is a palate cleanser, coffee has a heavier body to it, it's oily, iced coffee is the perfect mid afternoon summer treat, Erica hates humidity, cold brewed iced coffee, there is a link to the New York times recipe on the Facebook page, Sicilians have come up with an amazing breakfast concept:, espresso granita on top of a brioche bun topped with whip cream, www.veggieu.org,To comment on this episode click here. There are currently Comments
First Aired - 06/08/2009 05:00PM
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Marla Camp, Publisher of Edible Austin talks with Judith McGeary, Founder of Farm and Ranch Freedom Alliance, Emily Olson of Foodzie.com, Nina Wanat of BonBonBar and Jeffrey Lorien of Zhi Tea and Author Eugenia Bone.
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Introduction and Show Summary with Publisher of Edible Austin, Marla Camp (1:50)
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Edible Communities, Edible Austin,National Animal Identification System Listening Sessions with Judith McGeary (8:39)
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Farm and Ranch Freedom Alliance, local, diversity, lobbying, USDA, National Animal Identification System, listening sessions, negative reactions, get involved and attend, www.farmandranchfreedom.org, microchips, databases, traceability, technology, costly, grassroots, organic, consumers, ranchers, lobbyists,New Local Food Maker's Online Marketplace with Co-Founder Emily Olson and Producer Nina Wanat (8:33)
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www.Foodzie.com, online marketplace, gourmet foods, Emily worked with buyers, learned of struggles for small producers to sell their products, consumer, forager, know your producer, Nina studied baking and pastry in Napa, experimented with different flavors and fresh ingredients, creator of the BonBonBar, Nina's blog helped development of candies, real food by real people, unique, Daily Candy, specialty gifts, single malt scotch ganache, marketing, exposure, chocolate, e-mail producer@foodzie.com, high quality, direct relationships, criteria, marshmallows,Marla Talks Marketing and Producing with Foodzie.com's Emily Olson and Zhi Tea's Jeffrey Lorien (6:12)
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marketing strategy, Zhi Tea, contemporary tea drinking, tribe, community, branding, partnering with producers, business, community tasting events, artisan foods, Foodzie.com gives credibility and a further reach,Downtown on the Farm with Carol Ann Sayle and Marla Camp (8:26)
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5 acre urban farm in downtown Austin Texas, writer, artist, farmer, organic, spokesperson, resource, information, local, fresh, food, column writer for Edible Austin, chickens, heat, water, Atlantic Food Channel, year-round vegetable farm, weeds grew better than vegetables, started eating weeds, nutritional benefits, blog, nutrition, Boggy Creek Farm, Huffington Post, backyard chickens, seminar brought 200 people to farm to learn how to raise chickens,To comment on this episode click here. There are currently Comments
