Hot Grease - Episode 18 - Kamal Grant & Ed McFarland

From the program: Hot Grease

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Hot Grease - Episode 18 - Kamal Grant & Ed McFarland

First Aired - 01/25/2010 03:30PM

This week on Hot Grease, Nicole talks with Kamal Grant about the history and future of doughnuts. Also on the show for The Hot Five, Ed McFarland of Ed's Lobster Bar.

Whole Episode:

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Segments:

Hot Grease Introduction: Good Food Movements (8:10)

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Tags:

Hot Grease, Nicole Taylor, Heritage Radio Network, Whole Foods Market, culinary happenings, Feb 1st-5th is social media week, Whole Foods Market Presents: Afternoon Snack A New York New Media Food Pannel, Cathy Erway, http://www.socialmediaweek.org/, San Francisco, SF Noir Food & Wine Event, In Defense Of Food, spoken word affair, Bryant Terry, Vegan Soul Kitchen, Athens Georgia, Georgia Organics Conference, Carlo Petrini, founder of Slow Food, Patrick Martins, Slow Foods USA, Roger Smith Food Writers Conference, Kara Newman, CSA, Community Supported Agriculture, Just Food, grassroots, farmers, http://www.foodculturist.com,

Kamal Grant of Sublime Doughnuts (10:27)

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Tags:

Kamal Grant, Sublime Doughnuts, the street thug of the pastry industry, all pastries are the same thing, flour water yeast butter and sugar, doughnuts get no respect, the history of the doughnut, they go back to 1830, document in American cookbooks, gained in popularity during World War I, Salvation Army cooked doughnuts overseas, Dunkin Donuts, designer doughnut takeover, http://sublimedoughnuts.com/, Hershey, The A Town Doughnut, Georgia Tech University, http://www.octanecoffee.com/, Octane Coffee, Cypress Street Pint & Plate, www.cypressstreetpintandplate.com/, doughnut burger,

The Hot Five with Ed McFarland (7:34)

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Tags:

Roberta's, Ed McFarland, Ed's Lobster Bar, The Hot Five, five things that nobody knows about lobsters, 5. lobster college, Maine, Robert Bayer, Lobster Institute, www.lobsterinstitute.org/, 4. sustainability of lobster, 3. lobster meatballs, 2. lobster prices, prices have gone drastically down, 1. eating the lobster, every part is edible,

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