24/7 Stream
Specials & Highlights
First Aired - 04/30/2013 06:15PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
In this special segment, Erica Wides is joined by Linh and Thuy, two former students of the STREETS International program. STREETS International is an innovative social enterprise initiative with the purpose to develop and operate sustainable programs for street kids and disadvantaged youth in Southeast Asia and throughout the world. Hear how STREETS helped these two Vietnamese youth learn the 'ins and outs' of the restaurant business. Join STREETS International at The Astor Center for the 6th Annual NYC Benefit! Purchase your tickets here. This program has been sponsored by Cain Vineyard & Winery.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
First Aired - 07/14/2009 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Why We Cook: Erica's triumphant return from Vietnam! Wides plucks tales from her travels, reflects on her work for Streets International, and breaks-down some of Vietnam's all-star dishes.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Streets International Opens in Hoian (9:05)
Tags:
Vietnam, Streets International, helping street kids and orphans get an education in hospitality, opened first Streets International Center, UNESCO, Streets International to open more centers, Erica got kitchen up and wrote curriculum, demand for skilled labor in restaurants and hotels will rise in Vietnam, Streets International to satisfy this demand, www.streetsinternational.org, Hoian,Vietnam: Post-War Culinary Boom (6:25)
Tags:
Streets International: hospitality training center for disadvantaged Vietnamese children, rapid advancement of Vietnamese culture since end of Vietnam War, little leftover resentment, industrious culture, communist government allows private enterprise, Vietnam tourism industry developing but poverty still rampant, country of natural-born cooks, everyone in Vietnam knows how to cook by necessity, best food is street food,Tales of Broken Rice (10:00)
Tags:
www.streetsinternational.org, Vietnamese vs. other Southeast Asian cuisines, fresh herbs, lettuce, lime wedges, French influence, coffee culture, baguettes, rice flour adds crispiness to baguettes, school of pate making, Thai food more about layering and combining, Vietnam food more about simplifying and isolating flavors, fish sauce important ingredient, unripe vegetables and fruits, baby unripe bananas, cuisine has developed and evolved despite country's turmoil, rice-based cuisine, broken rice considered unlucky, Vietnamese like broken rice because has more flavor, rice noodles, rice paper wrappers, ubiquitous summer roll, sticky rice, infuse foods with freshness and lightness, if rainwater hits rice while drying it swells and cracks thus broken rice, Vietnamese only Asians who eat broken rice, cao lau, banh xso, nuoc cham, pho, dragonfruit, mangos, durian,Traditional Dishes (5:25)
Tags:
cao lau, rice noodle dish, water must come from Hoian well for cao lau noodles, if the water isn't from Hoian well then it's not Hoian cau lau noodles, noodles simmered in pork broth, topped with a greens mix, morning glory greens, pastry dough fried in pork fat on top, chili paste, fish sauce, lime juice, bahn xeo, crepes, bean sprouts, pork, shrimp, mushrooms, wrapped in softened rice paper,To comment on this episode click here. There are currently Comments
First Aired - 03/15/2011 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Why We Cook, Erica Wides aka Chefsmartypants shares a story of her experience making "dirty money" being on a focus group for children's packaged food items. Thankfully she kept her morals intact and let "the man" know why he's wrong. Tune in to hear this hilarious story and to find out more about the other side of packaging as Erica explains how bamboo chutes and banana leaves can be used to serve food. This episode was sponsored by The Museum of Food & Drink
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook: Bad Packaging (16:38)
Tags:
Why We Cook, The Chefsmartypants Radio Show, Erica Wides, Heritage Radio Network, MoFad, Museum of Food & Drink, www.MoFad.org, focus groups for big companies, dirty money, packaging snacks for kids, evil industrial foods in green packaging, removing corn syrup and calling it organic, health halo, pop chips, organic gummy bears, natural colorings, puffed banana logs, Kefir, illustrated bacteria, emotional connections to snack food, convenience over quality, junk food, processed food, exposing kids to chemicals, single serving packages,The Other Side of Packaging (16:03)
Tags:
tsunami in Japan, people in shelters, rice balls, Japanese rice balls, onigiri, portable, compact, nori, survival food, even in crisis the Japanese hand out familiar and high quality food, beurre blanc, white wine and butter sauce, over salmon, papillote, other types of packaging, banana leaves, sticky rice, banh tet, Borneo, river trip, dug out canoes, headhunters, bamboo cups, machete skills, lunch served on banana leaves, Streets International, Vietnam, training street kids and orphans to work in hospitals and the tourism industry, March 30th at the Astor Center, fundraiser, www.StreetsInternational.org,To comment on this episode click here. There are currently Comments
