S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
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)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Tasteofthepast
Sponsored by
Untitled
What foods were historical figures like Emily Dickinson, Benjamin Franklin, and Leonardo Da Vinci eating during their lifetimes? On this week's episode of A Taste of the Past, Linda Pelaccio chats with Tori Avey- author and food writer- and the editor and curator of TheHistoryKitchen.com! Tori, who also serves as the chair for the IACP Food History Section, became interested in history through her grandparents, and was always fascinated by the kitchen. Hear how Tori combined her two loves by researching Jewish cuisine, and how that research fueled TheHistoryKitchen.com. Later, hear Linda and Tori talk about the importance of referencing primary sources in culinary history. Follow the recipe below to bake one of Emily Dickinson's favorite cakes! This program has been sponsored by White Oak Pastures. Thanks to Four Lincolns for today's music.

"It's really important that the research be solid on the site. I have open comments; I want readers to be able to interact with the content." [9:45]

"One of the things that really fascinates me is connecting to a historical person and seeing what they were eating or cooking." [12:50]

-- Tori Avey on A Taste of the Past

-------------------------------------

Emily Dickinson's Coconut Cake

2 cups flour

1 tsp cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder

1 cup sugar

1/2 cup unsalted butter, room temperature

2 eggs

1/2 cup milk

1 cup shredded coconut

Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood.

In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.

Mix in the eggs, then the milk.

Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.

Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.

Spread the batter into a small loaf pan.

Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.

The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!


To comment on this episode click here. There are currently Comments

Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


To comment on this episode click here. There are currently Comments

Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
What's more American than apple pie? Answer: apple cider! On this week's episode of A Taste of the Past, Linda Pelaccio is talking with "apple evangelist" and author of Cider, Hard and Sweet, Ben Watson. Where did the tradition of American cider originate? Hear about how grafting has caused the amount of apple varieties to diminish, and learn about the role of the Industrial Revolution in cider's popularity. Find out how cider stacks up against beer and wine in terms of alcohol content, and learn what varieties of apples make the best cider. Also, learn what differentiates hard cider from apple jack. Also, Sara Grady calls in from Glynwood to talk about their new initiative, The Apple Project. Learn about the importance of hard cider and apple spirits to the regional economy! This program has been brought to you by Cain Vineyard & Winery.

"Almost any apple makes decent cider because when you press it, you get different qualities. Is it sour? It's going to have bitterness and astringency to it that adds body- just like wine."

"Apples provided another way to create a beverage that was plentiful and easy to produce."

-- Ben Watson on A Taste of the Past


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS