a 501c3 non-profit organization founded by
UPCOMING
NEWS/EVENTS

  • Help save Bristol Bay and our wild salmon. Sign a petition and learn more about how Pebblie Mine has been targeted for exploitation by the Pebble Limited Partnership.
  • Take a trip to Paris with Jessica B. Harris on the third episode of My Welcome Table. Listen here.
  • Check out photos from our 100th episode celebrations at Santos Party house! Click here for the photos.
  • SCHEDULE

    SUNDAY
    12:00-12:45 - The Main Course
    1:00-1:30 - Straight, No Chaser
    2:00-2:30 - The Mike & Judy Show
    3:00-4:00 - The Morning After
    4:30-5:30 - Burning Down the House

    MONDAY
    12:00-12:30 - After the Jump
    1:00-1:30 - Let's Eat In
    2:00-3:00 - Snacky Tunes
    3:30-4:00 - Hot Grease
    5:30-6:00 - Cutting the Curd

    TUESDAY
    12:00-12:40 - Cooking Issues
    1:00-1:30 - Greenhorn Radio
    3:00-3:30 - The Food Seen
    5:00-5:45 - Beer Sessions Radio (TM)
    6:30-7:00 - Let's Get Real

    WEDNESDAY
    11:00-11:30 - Taste Matters
    12:00-12:30 - Chef's Story
    4:00-4:30 - The Speakeasy

    THURSDAY
    11:00-11:30 - Growing Good
    12:00-12:30 - A Taste of the Past
    1:00-1:30 - The Farm Report
    4:30-5:00 - Flash Talks Cash
    6:00-6:30 - U Look Hungry
    7:30-8:30 - Gunwash

    SPECIAL PROGRAMS
    My Welcome Table by Jessica B. Harris

    The Naturalist by Bernie Wides & Carol A. Butler

    Jack's Picks

    Listennow
    24/7 Stream
    Archived Special Programs
    Hrn_show
    First Aired - 12/19/2010 03:30PM
    Download MP3 (Full Episode)

    Hosted By
    Garden
    Sponsored by
    Hearst_logo
    With holiday cheer comes holiday spice, and Carmen DeVito & Alice Marcus Krieg are here to help you learn more about two essential spices in American culture; Cinnamon & cloves. The girls are joined by historical gastronomic Sarah Lohman of Four Pounds Flour who gives food related context to the interesting and often misunderstood story of these two precious spices. Tune in and learn how Cinnamon once masked the flavor of bad meat and why cloves are so directly related to alcohol. This episode was sponsored by Hearst Ranch; the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com.

    Whole Episode:
    You must enable JavaScript and install the Flash plugin to view this player
    Segments:

    We Dig Plants Introduction: Spices (22:20)

    You must enable JavaScript and install the Flash plugin to view this player
    Tags:
    Carmen DeVito, Alice Marcus Krieg, We Dig Plants, Heritage Radio Network, Sarah Lohman, gastromic historian, recipes from yesteryear, www.fourpoundsflour.com, spices, Cinnamon, cloves, how did these spices get into commerce?, spice trade, 35,000x markups, commodity for the rich, used for preservation of meat, camouflage the taste of spoiled meat, used a perfume in ancient times, it's identity changed by the time the Europeans got it, candles, Magellan, we have always loved exotic food, snickerdoodle,

    Cinnamon and Cloves with Sarah Lohman (15:53)

    You must enable JavaScript and install the Flash plugin to view this player
    Tags:
    cloves, similar story to cinnamon, from Indonesia and Malaysia, also present in China, citizens had to chew cloves before meeting with the emperor, growing cloves, ultra tropical small tree, won't survive temperatures below 50 degrees, needs lots of water year round, clove gum, produced to mask the smell of alcohol on breath, Florida Water, cookie recipe from 1914, find the recipes at www.fourpoundsflour.com, cloves with tongue,


    blog comments powered by Disqus
    OUR SPONSORS: