2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
New York Cityâ€™s Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slopeâ€™s Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen.
Photo 1: Green Figs, Photo 2: Blackberries
Tags:Why We Cook, Erica Wides, Heritage Radio Network, Whole Foods Market, NYC Craft Beer Week, bad honey, Portland Oregon, West Coast light, farmers market, TSA considers honey a potential weapon, Meadow Foam, carrot seed farmers, carrot blossom honey, fur tree honey, pine honey, tannic, bitter, pine sap, nectarines, hand dried hand cured fennel salami, fresh nuts,
Tags:Whole Foods Market, honey is the only Kosher food that comes from a non kosher animal, bees are scavengers, the honey passes through the bee but is not of the bee, vegans, vegan zombies, vegans don't eat honey, bipolar food scene in Portland, vegan zombie novels, scavenging, the northwest is overrun with blackberry bushes, people still sell them at the farmers market,
Tags:green figs, fig tree, figs are hard to come by, figs are not cheap!, urban scavenging is totally under appreciated, making a living off of foraging urban fruit, some might be contaminated, probably not much worse than your average industrially grown strawberry, could have potential, NYC is full of free fruit, mulberries, ginkgo trees, map of fruit and nut trees in LA that are public property, fruit safaris, arctic char, wild salmon, Whole Foods Market will now use a color coded system to inform the public like Seafood Watch,
"There people who are thinking about [venture capital]. It's just beginning to be directed and invested. We're working with people talking about regionalized food hubs attached to health care facilities. "
--Michael Conard, Assistant Director of the Urban Design Lab on Straight, No Chaser
Tags:Heritage Radio Network, Katy Keiffer, Straight No Chaser, urban design, urban planning, food systems in the United States, Michael Pernard, Urban Design Lab, Earth Institute, MIT, United Health Foundation, childhood obesity, regional food issues, National Integrated Regional Food System, infrastructure, venture capitalists, regional storage for apples, food deserts,
Tags:profit margins, transportation, secondary costs, processed foods, learning to cook, Chipotle, United Health Foundation, Michael Pollan, insurance companies, link between food and health, New York State Agriculture, food production, food kitchens, community based efforts, Africa,
"Real extra virgin olive oil is a fresh squeezed fruit juice. It's expensive to make, you have to take good care of the trees. Harvesting costs alone can be staggering."
"There is no such thing as second pressed extra virgin olive oil."
"Olive oil is a bit like wine, each varietal is completely different."
--Tom Mueller, author of "Extra Virginity" on Straight, No Chaser