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First Aired - 02/22/2012 11:00AM Download MP3 (Full Episode)
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This week on Taste Matters, Mitchell Davis is joined by James Oseland of the legendary Saveur Magazine. Find out how he went from working in the movie industry to becoming editor in chief of one of the most important food publications of our time. Hear his thoughts on what some are calling the "American Food Revolution" and why he thinks the most important thing we can do as "foodies" is just simply cook! This program was sponsored by our friends at Fairway Market.

"There's a quiet revolutionary quality to making a print magazine today."

"Our little secret at Saveur is that we're not really a food magazine, we're an anthropology magazine. We're about what people do around the world through this very specific lens of food."

"What is happening an unquiet, conscious reaction to the fact that America knows it needs to stop eating crap."

"I live to cook.. it's my favorite thing in the world to do."

--James Oseland, editor in chief of Saveur Magazine on Taste Matters

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First Aired - 04/09/2012 03:30PM Download MP3 (Full Episode)
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This week on Hot Grease, Nicole Taylor recaps the week's food headlines, including some of the backlash against "hipster farming". Also tune in and hear about African American cooking history and antebellum kitchens from Michael Twitty of Find out the origins of one pot meals, BBQ and hearth cooking as it relates to slavery and African history. Later on the show, Caylin Sanders of previews the upcoming Local Food & Travel Expo at One Hanson Place in Brooklyn. This program was brought to you by Whole Foods Market.

Photo: Michael Twitty of

"At the end of the day, we all want the DIY movement to go mainstream. We want to make it accessible. I'm totally cool with [all this media coverage]."

"I think the problem with hipsters and farming is that sometimes they start growing food and doing these projects with an attitude as if they are the first to do it. They should pay homage to people in these communities that have been doing it long before they did."

--Nicole Taylor on Hot Grease

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First Aired - 12/21/2010 05:00PM Download MP3 (Full Episode)
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Tune into this week's edition of Beer Sessions as Jimmy & Ray close 2010 with a bang. They are joined by a great group of guests in studio including Kim Reimann of Grapehops Tours, BR Royla of Shelton Brothers Imports, Will Cass of Tuatara and Hagan Blount of I Taste Your Beer. The group discusses their take on glassware for craft beers, beer aging properties, New Zealand beer culture and how tourism can help a cities beer scene. This episode was sponsored by the #1 beer website on the internet.

Jump to Segment:
Heritage Radio Network, Beer Sessions, Jimmy Carbone, Jimmy's No 43, Ray Deter, d.b.a., Beer Travels, Kim Reimann, Grapehops Tours,, Good Beer Seal, beer travels, Montreal, San Diego, Jimmy has never been on a beer tour,, people don't associate Italy with great beer, beer for wine lovers, the wine vs beer concept annoys Ray, Piedmonte, New Orleans might be one of the best culinary cities in America, d.b.a. became successful there, Slow Food, craft beer in Italy is very expensive, importing costs, Euro conversion, taxation, Beer Table third anniversary, BR Royla, Shelton Brothers, chestnuts, what's the brewery in Italy that is making beer in a prison, Pausa Cafè, interest from consumer gets beer to the beer show, Hagan Blount, I Taste Your Beer,
Segment 2 (17:54)
Will Cass, Tuatara, Wellington, New Zealand, Scandinavian beers, there is a huge home brewing culture in New Zealand, 2009 Brewery Champion of New Zealand, locally brewed version of popular beer, Tuatara is now just coming to the states, Hagan Blount, also writes for the Huffington Post, beer is a foundation of life, community of craft brewers, fast growing and fun, Shelton Brothers, got their attention after being crowned champion in New Zealand, London opened Wills eyes to cask ales, beers true to style, there are 60 great breweries in New Zealand, email question is about the serving of craft beer, should it be served like wine or served like beer, serving to style is important, Hearth, Paul Grieco, beer brewed with grapes, pretentiousness surrounding beer, beer served in wine glasses, focuses the nose, a great pilsner should always be served with a good head,

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