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First Aired - 05/01/2013 02:00PM
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Transport back to the last day of Prohibition with Sari Kamin as she reports LIVE from Prohibition NYC, a secret underground event and theatrical dining experience. The event, cooked and curated by Chef RobMcCue took place at an undisclosed speakeasy and featured prohibition style food, live music, cocktails, and flappers and temerperance workers alike. Find out what happens when Chef McCue escorts Sari to the secret VIP room and plies her with food and cocktails.
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First Aired - 11/16/2010 06:00PM
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This week on Why We Cook Chef Erica returns from Vietnam and recounts a history as private chef, a freelance caterer, and a sordid affair with a refrigerator. Learn what habit might be the root of all US obesity evil, and how badly-designed kitchen equipment can be a status symbol and major impediment to deliciousness. This episode was sponsored by Cain Vineyard & Winery.
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Why We Cook Introduction (12:36)
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Erica Wides, Why We Cook, Cain Vineyard & Winery, www.cainfive.com, Erica just got back from Vietnam, freelancing as a party chef for caterers, working as a personal chef, filling up refrigerators with cooked food for a week, Atkins diet, recipe development, refrigerators, enormous vintage stove, trying to transport it, too big to move so it was thrown out, South Bend stove,Why You SHOULDN'T Be Married to the Refrigerator (17:16)
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freelance work for over induldged over pampered residents of NYC, decorative wall painting, kitchen renovation, gigantic sub zero refrigerator, Erica hates it!, a big useless monster, massive refrigerators are a scam, walk in refrigerator, we don't have time to shop for fresh food every day in America, we always think we need to stock up on things, no food in outdoor markets are kept on ice, we have cornered ourselves into a cold box, we lost touch with what happens to food after you leave it out, phobia of room temperature, some foods taste better when they are not cold, tomatoes should not be refrigerated, aging and fermenting, can be beneficial, frozen food, packaging, preservatives, wasting energy, try to avoid buying individually packaged things, American's throw out a phenomenal amount of food every week,To comment on this episode click here. There are currently Comments
First Aired - 10/17/2010 02:00PM
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State #7: This week on Cutting the Curd Anne continues the saga that is The State of Cheese with Michigan: the next chapter. Aubrey Thomason of Zingerman's Creamery in Ann Arbor calls in to explain just how much of cheesemaking and mongering is packaging or cleaning or wrapping or straight up cheese creation. Learn about their lactic style fresh cheese, why the value added dairy industry can be so tricky, plus the low down on goat's milk cheese and the "raw milk bust". This episode was sponsored by Fairway: like no other market.
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Cutting the Curd - State of Cheese: Michigan (15:51)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Fairway Market, Steve Jenkins, State of Cheese, Michigan, Ann Arbor, Zingerman's Creamery, Aubrey Thomason, 25% of cheesemaking is dish washing 25% is cleaning 25% is wrapping and the finals 25% is actual cheese making, goat cheese production, Cheese Experience Indicator, lactic style fresh cheese, blue mold originally comes from rye bread, double cream cows milk cheese, relationships with farmers, dairy farmers, adding value to dairy, hard industry to make profit in, Great Lakes Cheshire, Michigan Cheesemakers Cooperative,Aubrey Thomason of Zingermans Creamery (14:17)
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Joshua Miner, president, Michigan State University, grant for a cheesemakers cooperative, Barbara Jenness, Byron Center, US Department of Agriculture Rural Business-Cooperative Service, long term vision for dairy in Michigan, there are not many resources available right now, especially for goats milk cheese, milk bottling plants, glass bottled low temperature pasteurized milk, infrastructure, transport, distribution, value added products, www.greatlakesgreatcheese.com, raw milk in Michigan, somewhat legal, member share programs, raw milk bust, you should always buy raw milk from a regulated source, boom for small scale dairies, 60 day aged Great Lakes Cheshire, the cheese takes the shape of the cheesemaker behind it, future plans, making the dairy industry economically productive, home cheese making, education, courses, mozzarella classes, www.zingermanscreamery.com,To comment on this episode click here. There are currently Comments
