Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 11/04/2010 01:00PM
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This week on the Farm Report Erin and Heather speak to Marissa Guggiana: journalist, food activist, and author of the book "Primal Cuts: Cooking with America's Best Butchers". The book is part meat manual, part look back at the golden age of butchery, part look forward at the world of sustainable meat and what these trends mean for chefs everywhere. The gang talk about why chefs can benefit from an intimate knowledge of butchery, and why butchers can benefit from an intimate knowledge of the culinary arts. This episode was sponsored by Edwards of Surry VA.
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The Farm Report Introduction: Marissa Guggiana (16:15)
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The Farm Report, Heather Hyman, Erin Fairbanks, Heritage Radio Network, S. Wallace Edwards & Sons, Marissa Guggiana, author of Primal Cuts, Meat Paper Magazine, food writing, farm to table movement, local food systems, the butcher is a very important part of this movement, whole animal cooking, charcuterie, Tom Mylan, butchers guild, www.butchersguild.org, USDA standards for mobile slaughter units, ofal, regulations vary from state to state,More with Marissa Guggiana, author of "Primal Cuts" (15:09)
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Marissa was a vegetarian for a while, everybody's body chemisty is different, Josh Applestone was vegetarian when Fleischers opened, Paradise Locker Meats, transparency, slaughter can be a beautiful process, it's easy to not trust ground meat, Sonoma Direct, how do we create a safe space for producers to talk about the realities of making food?, Hudson Valley, cool recipes, pig head stew, pig ear terrine, family sausage, book tour, what's next for Marissa?, follow Marissa on twitter @gugg, www.primalcuts.net, come out to Public tonight!,To comment on this episode click here. There are currently Comments
First Aired - 05/27/2013 01:00PM
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Want to learn how to make dessert without touching an oven? This week on Eat Your Words, Cathy Erway is talking with Faith Durand, writer for The Kitchn and author of Bakeless Sweets. Tune into this episode to hear how food packaging allowed generations to forget about the simplicity of gelatin at home! Find out how Faith spices up some traditional pudding recipes. Hear how the book encompasses desserts from all over the world, and why the West is so reliant on the oven. Find out why Faith made her recipes adaptable for people with sugar sensitivities and dairy intolerance. Later, hear Cathy and Faith talk about the future of cookbooks, and why their first love for food writing will always be the web. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today's music.
"There were a lot of advancements in food processing and packaging, but in that we lost a lot of history and forgot how easy it was to make a lot of desserts at home." [6:50]
-- Faith Durand on Eat Your Words
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Pudding, Panna Cotta (18:38)
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baking, dessert, Faith Durand, Bakeless Sweets, Apartment Therapy, community, Not Your Mother's Casseroles, pie crusts, icebox cakes, pudding, creme brulee, butterscotch pudding, croissants, panna cotta, rice pudding, Jello, home cooking, sugar content, texture, flavor, chai, white chocolate, strawberry puree, rich desserts, quinoa,Food Online (10:30)
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blog, website, book, print, the web, Clarkson Potter Publishers, The Kitchn, mousse,To comment on this episode click here. There are currently Comments
First Aired - 02/08/2012 11:00AM
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Acclaimed food writer Melissa Clark of the New York Times, who's latest book Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make was recently released, is Mitchell Davis's guest on this weeks episode of Taste Matters. Tune in as Melissa tells listeners everything they could want to know about being a successful home cook and understanding recipes. Learn why recipes with more than 5 ingredients shouldn't intimidate anybody and why you need to put aside more than 30 minutes to cook any successful meal at home. From the informed home chef to the terrified rookie, find out more about turning your kitchen into a communal, fun and productive food center! This program was sponsored by Whole Foods Market.
"I have people who tell me "anything with more than 5 ingredients scares me" or "how do I roast a chicken?" If you put it in the oven with salt and pepper it will pretty much taste good no matter what you do."
"There's this huge cultural divide between serious cooks and people who really need to get dinner on the table quickly but may be intimidated. A well written recipe needs to be able to capture both audiences."
"People get home from work at 5 or 6 and want dinner on the table 30 minutes later. That's just not the way it works!"
"The extra 15 minutes to make something fresh is the best way to show somebody you love them."
"For Valentines Day I'm getting an incredible rib steak with the bone in and I'm going to rub it down with lemon zest, course salt, ground juniper and pepper. Then I'm going to sear the heck out if it. What's better than that??"
"When I go out to eat, I always order the ingredient that sounds the least attractive to me."
"At the [New York] Times, we're trying to use only sustainable fish in our recipes."
--food writer Melissa Clark on Taste Matters
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