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Why We Cook: Cold Raw Thrift (17:06)
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Why We Cook, Erica Wides, culinary schools, kneading bread dough, teaching in culinary school, playing restaurant, wasting food, conserving food, composting food, tuna, serving tuna in restaurants, Amalya Mosenigo, Harry's Bar, carpaccio, beef carpaccio, endangered tuna, tuna loin, tuna tar tar,Download MP3 (Full Episode)
A Mutual Love of Thrift (9:42)
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Erica Wides, Why We Cook, Fairway Markets, farwaymarkets.com, Thrift, Ida Anastasia, the West Village, living your life the way you like, gossiping walking and abhoring food waste, avoiding throwing out food, little jars and containers, bungalow colony, Nutella straight out the jar, a life like a character from a novel, thrift as a way of life, the Great Depression, thrift as an influence,Bacon Out of the Garbage (10:51)
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the pull, the alotted food for a lesson, what happened to the slab bacon?, don't throw out the slab bacon!, putting money in the garbage can, depression-era parents vs boomer parents, an era of plentitude, spend some time with Ida, keeping nice boxes, preserving produce for the winter, preserving heirloom tomatoes, dehydrating tomatoes in the oven makes them last for a long time, a hybrid of slow roasting and dehydrating, olive oil tomato jars, heat processing the olive oil,Laurie Pzena on Thrift (9:50)
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Laurie Pzena, clay oven in NH, clay dirt dug out of the yard, mixing clay with sand, a hippie booklet on how to make a clay oven from Amazon, a pile of rocks for the platform, a mound of sand packed with layers of dirt, sawdust mixed with clay, you want air to come in and out as there is no chimney ie convection, you get more BTUs from hard woods, thinner sticks means more air circulation less smoke and a more efficient burn, spice and taste from the clay and wood, slow stews, dead wood releases carbon into the atmosphere anyway unlike coal, the whole yard smelled like celery,Download MP3 (Full Episode)








