Podcasts about four lincolns

This week on Eat Your Words, Cathy speaks to Arlo Crawford, author of A Farm Dies Once A Year. Arlo tells us about his book, and after the break he and Cathy discuss how farming apprentices have changed throughout the years. This program has been sponsored by Bonnie Plants. Today’s music provided by Four Lincolns. “A farm is always going to come to an end, a season is always going to come to an end.” [10:20] –Arlo Crawford on Eat Your Words

This week Food Talk is packed with guests, and today’s focuses are sustainability and vegetarian cooking. Mike speaks with Bruce Frederick of Farm Sanctuary before bringing in Emily Abrams, high schooler and author of Don’t Cook the Planet: Deliciously Saving the Planet One Meal at a Time. They both explain how and why people should consider eating less meat as well as making sure that the meat they do eat is raised properly and humanely. Next up is Deborah Madison, author of The Produce Bible, who tells us about vegetarianism and how many wonderful recipes you can create with ingredients from your own garden. Finally, Mike speaks with Laura Russell, author of Brassicas – a cookbook about the healthiest vegetables on the planet. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Thanks to Four Lincolns for today’s music. “Everybody benefits from eating plant foods whether they’re a vegetarian or a vegan or a meat-eater!” [29:00] –Deborah Madison on Food Talk with Mike Colameco

This week on Food Talk, Mike brings in Pascaline Lepeltier, sommelier at Rouge Tomate in New York City, and one of the top sommeliers in the world. They discuss the abundance of bio-dynamic wines and organic wines at Rouge Tomate as well as in production around the world. After the break, we welcome Sam Hazen, former executive chef at Veritas in New York. Sam tells us about his new restaurant, soon to open in the Park Hyatt building in Midtown NYC. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Four Lincolns for today’s music. Image from Rouge Tomate NYC “I realized i was starting to spend my weekends hanging out in vineyards…I just took a sip of a very famous French wine…and I was like wow, I’m done. I am going to dedicate my life to wine.” [8:25] –Pascaline Lepeltier on Food Talk with Mike Colameco “It’s not going to be a restaurant in a hotel, it’s going to be a restaurant attached to a hotel.” [50:50] –Sam Hazen on Food Talk with Mike Colameco

James Christopher Tracy was exposed to great wines, wine regions and foods from an early age. After earning a BA in Performing Arts/Philosophy, he migrated to NYC to pursue graduate theatre training. In 1993, with wife Allison Dubin, he co-founded the Momentary Theatre, a not-for-profit organization that performed in California, New York, Texas, Connecticut and Hungary. After several years of writing restaurant reviews in NYC, on the side, Christopher attended the French Culinary Institute in Manhattan. He graduated first in his class and received a Grand Diplome. Christopher worked as the Pastry Sous Chef at March restaurant and then as Executive Sous Chef of Robbins Wolfe Eventeurs, both based in NYC. While working as a chef Christopher earned his Sommelier Certificate from the Sommelier Society of America as well as the Higher Certificate from the Wine and Spirits Education Trust. He was awarded the Diploma from the Wine & Spirits Education Trust (WSET) which entitles him to the D.W.S. distinction. He also holds a certification from the CWE (Certified Wine Educators) and was for a time a student candidate for the Masters of Wine. Christopher’s initial involvement with Channing Daughters Winery was as a Wine Club Member, then as a Team Merlot member. In 2001 Christopher began developing several new products and prestige cuvees for the winery. Through the introduction of indigenous yeast fermentations, longer extraction periods, small batches, crop reduction, astute barrel control, and most importantly, blending, he believes Channing Daughters and the Long Island region will keep on growing and producing world-class wines. As Christopher says, “its just the magic of givin’ the wines some love.” He is now a partner in the company, as well as the winemaker. This program has been sponsored by The International Culinary Center. Today’s music provided by Four Lincolns. “We love to celebrate the specific.” [4:10] “Water is the be all end all of everything, no matter where you are.” [5:30] “We’ve gotten a little crazy…but we like that!” [27:15] –Christopher Tracy on In the Drink

On the 200th episode of Beer Sessions Radio, Jimmy Carbone is joined in the studio by Larry Bell, Paul Kermizian, Josh Bernstein, Jimmy Ludwig, and Matthew Lefkowitz. Larry tells us about how the word spread so much about his home brewery that his business exploded and led him to start Bell’s Brewery. Then they talk about expanding Bell’s and the process of introducing it to New York. Later, Paul Kermizian from Barcade tells us about making his documentary, American Beer, as well as his experience opening Barcade. This program has been sponsored by GreatBrewers.com. Today’s music provided by Four Lincolns. Image from Bells Beer “A lot of the explosion around the country is from nanobreweries.” [6:15] Larry Bell on Beer Sessions Radio “The upper peninsula is discovering beer in a way that we thought they never would.” [15:00] Jimmy Ludwig on Beer Sessions Radio

On today's THE FOOD SEEN, Samantha Rose takes an ordinary silicone spatula and “gets it right”. She was so adamant at applying intelligent design to everyday products, that she even named the company GIR “Get It Right”. But why the spatula? Well, it's just a start. With a background marketing clients like Coca-Cola, GE, and Target, who knows what Samantha will reinvent next? This program has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns. “The spatulas are my poetry for the world.” [9:20] “When I started making these I thought I would make 10 for my family and friends…You can manufacture 10,000 of something, but you can't manufacture 10!” [14:00] Samantha Rose on The Food Seen

This week on A Taste of the Past, the subject is New York City food. Linda speaks with Andrew Smith, author of New York City: A Food Biography, about the history of food in New York City. Andrew brings us back thousands of years, and describes what the food culture were like throughout time. After the break, they discuss some specific food establishments such as the automat and the supermarket that imposed varying levels of change on the food industry in New York and nationwide. This program has been sponsored by Whole Foods Market. Today’s music provided by Four Lincolns. “From about the 1830’s on, New York City became the major sugar refinery not just for the north but for the entire country.” [15:25] “New York is really the beginning of what we think of as bagels.” [20:25] Andrew Smith on A Taste of the Past

Born and raised in the Detroit area of Michigan, Alexander took his first restaurant job nearby at Morels a Michigan Bistro in Bingham Farms. While his initial motivation was to pay for college, he found he was truly inspired by working alongside Morels’ Master Sommelier, Madeline Triffon. Yet another one of those opportunities came along as Dining Room Captain at Michael Mina’s Saltwater and Bourbon Steak in Detroit, MI. There Alexander met Michael Mina’s Wine Director, Rajat Parr, whose influence prompted him to take the next step in his career, and along with it, a move to the San Francisco Bay Area. When it comes to wine and food enjoyed together, Alexander believes the whole is greater than the sum of its parts. He favors an approach to wine that minimizes complexity, emphasizes pleasure and makes people comfortable with their own taste, knowledge and budget. That said, he happens to be a Master Sommelier candidate and is also reaching for the Wine & Spirits Education Trust diploma. Alexander is hesitant to commit to a favorite wine. From crisp whites to earthy reds and even dessert wines, he claims to have no bias but is a fan of grower-producers. If truly pressed he’ll confess a weakness for Champagne, low in alcohol, high in acidity, refreshing and delicious with just about anything! This program has been sponsored by The International Culinary Center. Today’s music provided by Four Lincolns. “One of the most important things to us was to be non-pretentious in everything that we were doing, because you don’t have to spend a lot of money to get good service or to get a great product.” [24:00] “I try to stay away from any dogma if I can. I believe in well made wine that’s well executed and delicious.” [28:30] Alex LaPratt on In The Drink

What makes quality gardening tools? This week on We Dig Plants, Carmen Devito and Alice Marcus Krieg catch up with Blake Schreck of Garden Tool Co. to talk wood, steel, and weeds! Learn about the history of gardening tools at the top of the show, and later hear Blake dig into the specifics of strong and versatile steel. What garden tools are generally best sellers? Why did Blake decide to host his gardening tool shop online? Learn about European tool-making traditions, and whether or not American toolmakers can shake a stick at their counterparts overseas. Don’t miss this week’s edition of We Dig Plants! Thanks to our sponsor, Cain Vineyard & Winery. Music by Four Lincolns. “Carbon steel is a great product, and many manufacturers add boron to their carbon steel to make it even stronger. They’re going the extra mile to make tools that last.” [14:00] “With garden tools, there’s a fine line between too hard and too soft.” [15:10] — Blake Schreck on We Dig Plants

This week on Sharp & Hot, host Emily Peterson brings in Daniel and Rebecca Dengrove, the brilliant minds behind Brewla Bars to discuss how the idea for their products came about. But first, Emily answers a few listener questions, and runs us through the process of cooking a perfect Christmas bird! This program has been sponsored by The International Culinary Center. Music provided by Four Lincolns. “I would just love to see everybody have a taste [of a Brewla Bar] and love it. You can have something that tastes great and is full of nutrition.” [27:30] —Daniel Dengrove on Sharp & Hot

How was the first Thanksgiving actually celebrated? This week on We Dig Plants, Alice Marcus Krieg and Carmen Devito are getting historical with Lorie Danek and Kelly Araujo of the Plimoth Plantation garden! Tune into this episode to learn what types of vegetables were cultivated and introduced to the Pilgrims in the 1600s. Are these plant varieties still available and widely consumed? Learn more about the agricultural techniques that the Pilgrims learned, and why compost was not common in the Old World until after the arrival at Plimoth. Hear what the Plimoth Plantation offers foodies and horticulturalists today, and why visiting Plimoth on Thanksgiving is never a bad idea! This program has been brought to you by Brooklyn Slate. Music by Four Lincolns. “Maize is what the Pilgrims grew the most of that first year. They sowed twenty acres, along with barley and peas.” [27:55] — Lorie Danek on We Dig Plants

This week on Beer Sessions Radio, host Jimmy Carbone brings in some beer experts from Germany to talk about a number of breweries in Germany, and subsequently the world. They explore the differences between traditional German beer and the ever-changing world of American craft beer. Then, Jenn Litz from Girls Pint out gives us some analytics regarding how much of beer sold in American supermarkets is considered craft. This program has been sponsored by GreatBrewers.com. Music provided by Four Lincolns. “It says on all the bottles ‘Enjoyment for Body and Soul,’ which is what this is really all about.” [5:25] — Lars Dalhaus on Beer Sessions Radio “We brew the beer that we want to drink. We’re a small brewery, so we have the luxury of doing that.” [38:35] — Nikki Cavanugh on Beer Sessions Radio

This week on We Dig Plants, Carmen Devito is talking autumn bulbs with Brent Heath of Brent and Becky’s Bulbs! Learn how Brent and Becky select uncommon bulbs from Holland to offer in their catalogue. Should tulips be treated as perennials, or should they be planted every year? Find out what types of bulbs fair well in shade, and which ones flourish in swampy conditions! Find out why so many rooftop gardeners are planting tulips, daffodils, and other bulb varieties. How should bulbs be stored? Learn what rare bulbs Brent and Becky have in stock this season, and learn how to treat bulbs in order to deter bulb-eating critters! Thanks to our sponsor, Consider Bardwell. Music has been provided by Four Lincolns. “Tulips are high-mountain desert plants, and even in Holland, they’re dug every year… During the summer when their subject to mindless irrigation, the bulbs just rot!” [11:15] — Brent Heath on We Dig Plants

What foods were historical figures like Emily Dickinson, Benjamin Franklin, and Leonardo Da Vinci eating during their lifetimes? On this week’s episode of A Taste of the Past, Linda Pelaccio chats with Tori Avey- author and food writer- and the editor and curator of TheHistoryKitchen.com! Tori, who also serves as the chair for the IACP Food History Section, became interested in history through her grandparents, and was always fascinated by the kitchen. Hear how Tori combined her two loves by researching Jewish cuisine, and how that research fueled TheHistoryKitchen.com. Later, hear Linda and Tori talk about the importance of referencing primary sources in culinary history. Follow the recipe below to bake one of Emily Dickinson’s favorite cakes! This program has been sponsored by White Oak Pastures. Thanks to Four Lincolns for today’s music. “It’s really important that the research be solid on the site. I have open comments; I want readers to be able to interact with the content.” [9:45] “One of the things that really fascinates me is connecting to a historical person and seeing what they were eating or cooking.” [12:50] — Tori Avey on A Taste of the Past ————————————- Emily Dickinson’s Coconut Cake 2 cups flour 1 tsp cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder 1 cup sugar 1/2 cup unsalted butter, room temperature 2 eggs 1/2 cup milk 1 cup shredded coconut Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the “Emily Dickinson” mood. In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer. Mix in the eggs, then the milk. Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix. Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don’t overmix. Spread the batter into a small loaf pan. Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places– if the toothpick comes out clean (no wet batter sticking to it), it’s done. The cake is not overly sweet, which was perfect for me (I don’t like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!

We’re wrapping up July Good Beer Month on this week’s episode of Beer Sessions Radio! Jimmy Carbone invites a bunch of beer and bar guests into the studio, including restauranteur and bar owner Joe Carroll. Hear about Spuyten Duyvil’s upcoming Midsummer Sour event featuring several awesome sours! Betsy Andrews from Saveur stops by the show to share some of her favorite beers, including some kolschs and the Almanac red ale. IPA master Jeff O’Neill of Peekskill Brewery joins the crew to talk about his move from Ithaca to Peekskill, and some of the IPA trends he’s seeing on the market. Sean McCain of the Bronx Brewery is in the house proclaiming his love for pale ales. Hilary Krishnan talks about her involvement with The Barman’s Fund, an organization that allows bartenders to donate a day’s worth of tips to worthy local causes. Today’s show has been brought to you by GreatBrewers.com. Thanks to Four Lincolns for today’s music. “The Hudson Valley is always one step behind the city, but we’re making good headway. There are two very different approaches with Peekskill and Captain Lawrence, but we’re doing a good job educating people about beer in Westchester and points north.” [37:00] — Jeff O’Neill on Beer Session Radio

We’ve got brewers from the Czech Republic, Belgium, and Germany on this week’s episode of Beer Sessions Radio! Meet Jan Skala from Kout na Sumave, Lionel Van De Haegen from Brasserie de Silly, and Alexander Reiss of Kloster Andechs, and Sebastian Sauer of Freigeist. Hear how these brewers are continuing hundred-year-old traditions, and updating them with their unique eye for quality and passion. Hear why all of these European brewers convened in Portland, Maine for the Shelton Brothers’ event, “The Festival”. Tune in to hear from Jen Schwertman before she moves to San Diego; what beer destinations did she recently visit in New England? Tune into this episode to find out more about these dedicated European brewers, and famous historical beers from their respective locations! This program has been sponsored by GreatBrewers.com. Thanks to Four Lincolns for today’s break music. “We wanted to brew the beer we want. We aren’t just trying to sell it, we’re brewing it for taste.” [35:20] — Sebastian Sauer on Beer Sessions Radio

It’s Mead Week in New York City, and Jimmy Carbone is celebrating the occasion on this week’s Beer Sessions Radio! Jimmy is joined in the studio by Michael Fairbrother and Berniece Van Der Berg of Moonlight Meadery. Tune in to hear Michael and Bernice talk about their love affair with mead, and how Michael changed his life to focus on Moonlight Meadery’s fruition. Raphael Lyon joins Jimmy to talk about Enlightenment Wines, and what constitutes a mead in the eyes of the government. Chris Cuzme of HRN’s Fuhmentaboudit! and 508 Gastrobrewery stops by to promote the newly-dubbed NYC Mead Week! Learn some mead-making history, and how mead in the past used to have psychotropic qualities. How has the modern food landscape prepared the way for mead? Learn more about bee populations, and how their decline affects local economies. Thanks to our sponsor, GreatBrewers.com, and thanks to Four Lincolns for today’s music. “If you look at the history of New York State and what it produces, a lot of it is apples and honey.” [3:50] “It’s not about if it’s good necessarily, but whether or not it’s interesting.” [38:10] — Raphael Lyon on Beer Sessions Radio “We’ve taken an ancient beverage and refined it.” [11:00] — Berniece Van Der Berg on Beer Sessions Radio

Lynne Olver is a reference librarian with a passion for food! This week on A Taste of the Past, Linda Pelaccio calls Lynne to talk to her about food history and her website, FoodTimeline.org. How does Lynne’s library science background inform the way she researches and references recipes, food origins, and more? Learn how studying food prices can reveal further information about the economy of a certain time period. How does one become a food historian? Learn the methods that Lynne uses to research any topic, and what resources Lynne trusts. Find out why Lynne is not interested in corporate food history, and how her beliefs on information are influenced by her passion and profession. This episode has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns for today’s music. “What I’m trying to do here with FoodTimeline.org is give a starting point for an individual’s research.” [8:00] — Lynne Olver on A Taste of the Past