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First Aired - 03/14/2011 01:00PM
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This week on Let's Eat In, Cathy is joined by Caroline Mak & Antonio Ramos of Brooklyn Soda Works. Caroline & Antonio discuss some of the ingredients and flavors used for their artisanal sodas. Learn more about some of their favorite comfort dishes and, as usual, their ideal date meals. This episode was sponsored by The Museum of Food & Drink. For more information visit www.MoFaD.org
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Let's Eat In Introduction: Brooklyn Soda Works (17:05)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Brooklyn Soda Works, ginger, artisanal soda company, Caroline Mak, Antonio Ramos, different ingredients and roots and spices that go into root beer, 15 ingredients that go into root beer, history of root beer, cocktails can be expensive, new flavors, kale soda, Beer For Beasts,Caroline Mak & Antonio Ramos (15:04)
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mix CDs named after soda flavors, rice noodles, XO sauce, dried shrimp, soda recipes, David Chang, homemade sauce, stocks, fresh noodles, comfort dishes, Puerto Rican chicken stew, fruit in Hong Kong, guavas, pink peppercorn, date meal, lamb shank, scallops, oysters,To comment on this episode click here. There are currently Comments
First Aired - 03/22/2011 03:00PM
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On THE FOOD SEEN today, Yael Raviv, director of the Umami Food and Art Festival, is joined by the event’s curator, Ame Gilbert, and participating artist Terri Hanlon, as they ready themselves for Edible Architecture: Umami 2011 Gala Event on Monday, March 28th, a fundraiser to support future Umami projects.
“The Umami Food and Art Festival, was created in 2008 as a non-profit biennale event. It offers a meeting ground to people who use food as a medium and who present their audience with a multi-sensory experience in the dining room, or gallery space. The festival’s objective is to open avenues of collaboration between these artists and culinary professionals and expose them to new audiences from both the art and the culinary worlds. Choosing food as a common thread allows Umami to present new ways to look at art and to integrate art into daily life. Umami offers an environment for non-commercial, time-based art and encourages artists who work with non-traditional mediums and forms.”
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The Food Seen: Umami Festival (17:05)
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The Food Seen, Michael Harlan Turkel, Heritage Radio Network, Museum of Food & Drink, www.MoFaD.org, Yael Raviv, Umami Food & Art Festival, Edible Architecture Event at the Astor Center, supporting future projects of the Umami Festival, www.UmamiFestival2010.com, Ame Gilbert, food and national identity, Food Studies Department, NYU, Fast Forward, Terri Hanlon, art festival, food movement, sustainability, no political theme, food can be inspiring, Lady Morgan, Carol Clemens, festival artists, ice cream, muzak, Meringue Diplomacy, John King, Ethel, ALLSTEEL, Tzadik,Looking Towards 2012 (19:12)
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gastronomic magazines, James Beard Foundation, desserts, Dave Arnold, Modernist Cusine, Nathan Myhrvold, far reaching cuisine, performance pieces, avant-garde, 2012 festival participants, overriding themes, artists are welcome to submit work!, open calls for work, curated work, urban gardening, color charts of vegetables, food accessibility, nutrition, food as art, do it yourself movement, pickling,To comment on this episode click here. There are currently Comments
First Aired - 03/10/2011 12:00PM
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This week on A Taste of the Past, Linda is joined by Deborah Madison, "The Julia Child of Vegetarian Cooking". Linda & Deborah dispel some of the stigmas and misconceptions surrounding vegetarian diets and explore ways to overcome the idea of a "centerless plate". Tune in to learn about the Meatless Mondays initiative and find out which cultures are best with vegetarian dishes! This episode was sponsored by The Museum of Food & Drink. Learn about the "Get the Ball Rolling" fundraiser here.
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A Taste of the Past Introduction: Meatless Mondays (19:07)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Museum of Food & Drink, www.MoFaD.org, Carnivale, Mardi Gras, Ash Wednesday, Lent, fasting, philosophical, religious, Meatless Mondays, John Hopkins School of Public Health, natural effort aimed at preventing health programs, start the week with healthy meat free alternatives, childhood obesity, vegetarianism, Deborah Madison, awareness of where food comes from, basic misconceptions surrounding vegetarian cooking, a plate with nothing in the center of it,Deborah Madison, "The Julia Child of Vegetarian Cooking" (17:41)
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The Julia Child of Vegetarian Cooking, essential oils, herbs, Balancing nutrition, nutrition doesn't have to be resolved in a meal, Deborah has moved away from elaborate dishes, ethnic cuisines that naturally lend themselves to vegetarianism, Middle East, Mediterranean, garlic, olive oil, polenta, pizza, pasta, risotto, grattan, tarts, soy products, the quality of produce has gone down, collared greens, radicchio, www.MeatlessMonday.com, DeborahMadison.com,To comment on this episode click here. There are currently Comments
