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First Aired - 06/16/2010 05:00PM
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John T. Edge from The Southern Foodways Alliance (http://www.southernfoodways.com) talks about transforming Southern culture through food and food history, and about the universal power of fried chicken.
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The Farm Report Intro w/ John T. Edge (13:34)
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Farm Report, Heritage Foods, Jack Inslee, Heather Hyman, Heart Ranch, hearstranch.com, John T. Edge, The Southern Foodways Alliance, Roberta's, Exploring the food culture of the South to understand and progress the culture of the region, John Edgerton, Southern Food: At Home, On The Road, in History, Speak Now Against The Day, Center For The Study of Southern Culture, University of Mississippi, Clinton, Georgia, Oxford, Mississippi, Deep South, John Cooks, Beard Award, awakenning to the import of food culture, Billy Ray's milk, reawakenning versus reinvention, the birthplace of American agriculture, whole hog barbecue, homemade patte at Snackbar, Bill Nyman, sweetbreads, document southern food culture, oral history of cooks, farmers and pitmasters, seeing the value of food as the natural and human resources going into it, short films on workingclass chefs, A Modern Day Survey of Southern Food Culture, culture evolves,Oil Spills and Fried Chicken (12:22)
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Farm Report, podcasts on iTunes, John T. Edge, BP oil spill, Prime Meats, oilly fish, recognizing the impact of the oil spill, one Exxon Valdez every four days, a compliment to slowfood, oystermen and shrimpers interrupted, P and J Oysters in New Orleans, The Time Picayune, shutting down their shucking operation after 150 years, place-based foods, Filming on The Gulf Coast, uptick in the interest in Southern Foods in New York, soul food restaurants in the 60s, a fine piece of fried chicken deserves a white tablecloth, Frank Spitz, fried chicken tied to racial history, everyone loves cornbread, barbecue, that most primal of foods, Blue Smoke, food was never segregated, ocre comes from Africa, the comon bond at the dinner table, The Southern Foodways Alliance Community Cookbook, reviving the spiralbinded community cookbook, Roberta's fried chicken hype, Pies and Thighs,To comment on this episode click here. There are currently Comments
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 - 01/09/2012 01:00PM
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This week on Let's Eat In host Cathy Erway goes for the gold with Dan Rollman the co-founder of RecordSetter.com and the author of The Record Setter Book of World Records. Dan is a lifelong world-record fanatic who tried in college, unsuccessfully, to set a Guinness World Record for eating ravioli. A former advertising executive, he set five RecordSetter records, and saw them all get crushed. Tune in to hear about some of the crazier records from the worlds longest head-spin to the most herring eaten in one sitting. This episode is sponsored by Cain Vineyard & Winery.
"One of my favorite records is the longest straw used to drink a Coca Cola. It's actually a competitive category!"
--Dan Rollman on Let's Eat In
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