Podcast appearances and mentions of Mark Kurlansky

On this episode of the Energy Security Cubed Podcast, Joe Calnan interviews Brad Setser about the American global trade deficit, why it matters, and why it makes no sense to blame Canada for it. // For the intro, Kelly and Joe look into Nigerian oil refining and growing energy nationalism in Scandinavia. // Guest Bio: - Brad W. Setser is the Whitney Shepardson senior fellow at the Council on Foreign Relations // Host Bio: - Kelly Ogle is Managing Director of the Canadian Global Affairs Institute - Joe Calnan is a Fellow and Energy Security Forum Manager at the Canadian Global Affairs Institute // Reading recommendations: - "Salt: A World History", by Mark Kurlansky: https://www.amazon.ca/Salt-World-History-Mark-Kurlansky/dp/0142001619 // Interview recording Date: February 4, 2025 // Energy Security Cubed is part of the CGAI Podcast Network. Follow the Canadian Global Affairs Institute on Facebook, Twitter (@CAGlobalAffairs), or on LinkedIn. Head over to our website at www.cgai.ca for more commentary. // Produced by Joe Calnan. Music credits to Drew Phillips.

We explore the history of an iconic American food couple — cereal and milk — with help from New York Times food correspondent Kim Severson and author Mark Kurlansky.This episode originally aired on December 17, 2018 and was produced by Dan Pashman, Anne Saini, and Aviva DeKornfeld, edited by Gianna Palmer, and mixed by Dan Dzula.  The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. This update was produced by Gianna Palmer. Transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Send us a textChef Craig Cormack is completely obsessed with salt. It began when he started reading Mark Kurlansky's brilliant book, 'Salt: A World History' and began a journey into a rich and global culinary past. It has seen him develop entire menus based on the salts of the world, the wines of the Western Cape and recipes that have been knocking around for a couple of thousand years. He has a restaurant called Salt at Waterford Estate with his business partner Beau du Toit, and they are about to open a concept restaurant in Doha, Qatar called The Salt Road. We sat down recently for a fascinating chat about his enduring love affair with one of our most basic and perhaps least-understood culinary pillars.SALT at Waterford EstateSalt: A World History by Mark KurlanskyThumbnail image supplied On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: In Time by Olexy via Pxabay

There are such wildly conflicting views about salt, and the seasoning of food. Depending on where you look or who you ask, salt is either beneficial for your health or an ogre to banish from the table. Years ago I read a fascinating book on salt, and it's role in human history, by Mark Kurlansky, so I'm a bit of a salt geek. I found another one, Samantha Skyring, who owns Oryx Salt and we sat down for a natter about this seasoning element and what it brings to the table. On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited

Mark Kurlansky explains the historical and cultural importance of the lowly onion in his book The Core of An Onion and gives tips on tear-free onion cutting, the different varieties and how to use them. Sommelier Jacqueline Coleman introduces us to Virginia wines.

Chapter 1What is SaltDelve into the fascinating world of "Salt: A World History" by Mark Kurlansky, an enlightening exploration of how this humble mineral has dramatically shaped human civilization. Through a captivating narrative, Kurlansky unveils salt's indispensable role, from its influence on trade routes and wars to its impact on cuisine and preservation. As we journey across time and cultures, we discover how salt has been both a tool of oppression and a catalyst for revolutions, echoing its crystalline significance in each story. This vivid account not only seasons our understanding of history but also highlights the ongoing cultural, economic, and biological importance of salt in our lives today. Dive into "Salt" and uncover the profound legacy of a substance so vital, yet often taken for granted.Chapter 2 Meet the Writer of SaltMark Kurlansky employs a narrative style rich in historical anecdote and meticulous detail in "Salt: A World History," transforming a common substance into a compelling protagonist. His language is informative yet accessible, weaving complex socio-economic impacts with engaging storytelling. Kurlanskycapitalizes on the seemingly mundane topic of salt to explore profound themes of human struggle, innovation, and cultural evolution. Through a blend of vivid descriptions, thematic continuity, and sharp wit, he captures the essence of salt's pivotal role in history, effectively conveying its integral connection to human life while evoking a sense of wonder and curiosity in the reader.Chapter 3 Deeper Understanding of SaltSalt, comprised primarily of sodium chloride, has had a profound and multifaceted influence on human civilization, affecting everything from economics and politics to culture and cuisine. Its impact permeates various fields such as literature, society, and global cultures in often underappreciated ways. Historical SignificanceSalt has been a pivotal element in the development of civilizations due to its essential role in nutrition and preservation. Historically, salt held economic value akin to that of precious metals; it was often used as currency and as a basis for trade and taxation. The production and control of salt have been central to several historical events, including revolutions and wars. For instance:- The Salt Tax in France, known as "La Gabelle," was a significant factor leading to the French Revolution.- The British salt-tax in India, including the infamous Salt March led by Mahatma Gandhi against British rule, was a pivotal event in India's struggle for independence. LiteratureSalt's symbolic and literal significance has made it a powerful motif in literature. It often symbolizes purity, value, and perseverance.- Salt appears in the Bible, for example, Lot's wife was turned into a pillar of salt, symbolizing the consequences of disobedience and backward contemplation.- In modern literature, salt may represent tears, sweat, and the sea—often elements in stories of labor, grief, and journey. Culture and SocietySalt influences various cultural aspects:- Culinary traditions: It's fundamental for flavor and essential in food preservation. Different cultures have developed unique methods of producing and utilizing salt, contributing to distinct culinary identities.- Religious and symbolic uses: Salt is used in various rituals and ceremonies. In Buddhism, Shinto, and Catholicism, salt is used for purification and blessing. Many superstitions and cultural expressions involve salt, e.g., throwing salt over one's shoulder to ward off bad luck. Economic and Political ImpactThe economic impact of salt is enormous, historically functioning as a cornerstone of state finance through salt taxes and monopolies. This in turn influenced political strategies and governance

Chapter 1What is PaperIn "Paper: Paging Through History," Mark Kurlansky unfolds the captivating saga of paper, an invention that revolutionized human civilization. With a masterful blend of narrative and insight, Kurlansky traces paper's journey from its origins in China, through the Arab world, into Europe, and across the globe. He reveals how paper has been the bedrock of knowledge dissemination, cultural development, and historical documentation. Beyond just a material for writing, paper's roles in the making of currency, art, and packaging unfold its profound impact on societies. Kurlansky challenges the conventional view of the digital age rendering paper obsolete, showcasing its enduring relevance. This book is not only a history lesson but a medium reflecting on the broader implications of technological change and innovation's role in shaping civilization. Through engaging anecdotes and thoughtful analysis, Kurlansky invites readers to appreciate this fundamental yet often overlooked fabric of society.Chapter 2 Meet the Writer of PaperMark Kurlansky skillfully employs a clear and engaging writing style in "Paper: Paging Through History" to convey the profound impacts of paper on human civilization. He uses concise language and a narrative approach that brings historical events and technical descriptions to life, making complex ideas accessible and enjoyable. Kurlansky integrates anecdotes and individual stories, adding a personal touch that enhances the emotional connection with the reader. His emphasis on the transformative power of paper is underscored by detailed examples and insightful analysis, effectively showing paper's role not just as a physical object but as a pivotal element in cultural and technological evolution. This approach not only informs but also evokes appreciation and nostalgia, highlighting the intricate relationship between humanity and one of its most enduring inventions.Chapter 3 Deeper Understanding of PaperPaper has had a profound impact on literature, culture, and society since its invention, and its role in shaping human civilization cannot be overstated. The origins of paper date back to 2nd century BCE China, attributed to the court official Cai Lun during the Han Dynasty. From these beginnings, paper's influence spread across the globe, revolutionizing the ways in which knowledge was disseminated and preserved. Here's how paper has shaped various aspects of human development: Literature1. Democratization of Knowledge: Before the advent of paper, information was primarily recorded on papyrus, parchment, and other materials that were expensive and less durable. Paper made it possible to produce books more cheaply and in greater quantities. This increased accessibility helped democratize knowledge, making literature and educational materials available to a broader segment of the society.2. Preservation of Works: Paper's durability and ease of use have allowed for the preservation of texts and literary works over centuries. Libraries and archives filled with paper documents have served as the custodians of human history and culture.3. Expansion of Literary Forms: The availability of paper supported the creation of new literary forms and genres, such as the novel, essays, and broadsheets. This access allowed writers to experiment with different styles and themes, which contributed to the rich diversity of global literature. Culture1. Print Culture: The invention of the printing press by Johannes Gutenberg in the 15th century, combined with the use of paper, heralded the era of mass communication. This transformed the cultural landscape of Europe and later the world by facilitating widespread distribution of ideas, literature, and art.2. Educational Reforms: With books and educational materials more accessible due to paper, literacy rates...

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of the onion. Jonathan Kauffman explains how "hippie food" went mainstream. Forget meat alternatives, Lukas Volger develops veggie burger recipes using whole foods. Flexitarian Pamelia Chia canvases chefs for show-stopping Asian vegetarian recipes. Forget meat alternatives, Alicia Kennedy unpacks the history of vegan and vegetarian eating in America. Two small voices sing the praises of seeds in the book A Fruit is a Suitcase for Seeds.

Chapter 1 What's Paper Book by Mark Kurlansky"Paper: Paging Through History" is a non-fiction book by Mark Kurlansky that explores the history and significance of paper throughout human civilization. Kurlansky delves into the origins of paper-making, its impact on the development of writing and literacy, and its role in shaping cultures and economies. The book also discusses the environmental impact of paper production and the future of paper in a digital age. Overall, "Paper" offers a fascinating and comprehensive look at an often-overlooked material that has played a crucial role in human history.Chapter 2 Is Paper Book A Good Book"Paper: Paging Through History" by Mark Kurlansky is generally considered a good book for those interested in the history and significance of paper. Kurlansky explores the evolution of paper from its origins in China to its widespread use in societies around the world. The book covers various aspects of paper, including its production, cultural impact, and environmental implications. Readers have praised Kurlansky's engaging writing style and thorough research in presenting a comprehensive look at this everyday material. If you are interested in learning more about the history of paper, this book may be a good choice for you.Chapter 3 Paper Book by Mark Kurlansky Summary"Paper: Paging Through History" by Mark Kurlansky explores the history and significance of paper throughout civilization. Kurlansky traces the development of paper from its origins in ancient China to its widespread use and production in modern society.The book delves into the various ways in which paper has impacted human culture and society, including its role in communication, education, religion, and government. Kurlansky discusses how paper has shaped the course of history, from the spread of ideas through books and newspapers to the bureaucracy of modern nation-states.Kurlansky also examines the environmental impact of paper production and the challenges of sustainability in today's digital age. Overall, "Paper: Paging Through History" provides a comprehensive look at the history of paper and its enduring importance in our world. Chapter 4 Paper Book AuthorMark Kurlansky is an American journalist and writer who is known for his works of non-fiction that often focus on food, history, and culture. He was born on December 7, 1948 in Hartford, Connecticut.Kurlansky released the book "Paper: Paging Through History" in 2016. In this book, he explores the history of paper from its origins in ancient China to its ubiquitous presence in modern society.Some of Kurlansky's other notable books include:1. "Salt: A World History" (2002) - This book explores the history of salt production and its impact on human civilization. It has been well-received and has been translated into over 20 languages.2. "Cod: A Biography of the Fish that Changed the World" (1997) - This book examines the impact of cod fishing on world history and culture.3. "The Big Oyster: History on the Half Shell" (2006) - This book traces the history of oysters in New York City and their significance in the city's development.Among his works, "Salt: A World History" is often considered one of Kurlansky's best books, with multiple editions and translations available. It has received critical acclaim for its engaging writing style and in-depth exploration of a seemingly mundane topic.Chapter 5 Paper Book Meaning & ThemePaper Book Meaning"Paper Book" by Mark Kurlansky is a book that explores the history, significance, and future...

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions. Journalist Shane Mitchell won two James Beard Awards for shining a light on the exploitation in America's onion fields. Pastry chef Sherry Yard has tips on how to make award-winning hand pies. Dina Begum navigates the six seasons of Bangladesh, sharing traditional recipes and childhood memories. Bill Addison heads to an upscale Chinese restaurant where the roast duck comes with a fire show.

Mark Kurlansky idazleak berak idatzitako liburu bat oparitu. Oroitzapen liburua da, eta bere bizitzako pasarteak Hemingwayren figurarekin lotzen ditu. Nola ezagutu zuen idazlea txikia zenean, Idahon, eta gertakizun horrek bere bizitzan izan duen itzala. Zaletasun asko zituzten berdinak, itsasoa, literatura eta euskaldunonganako maitasuna, besteak beste.

What does the changing value of salt over history tell us about the future of oil? How are the views around milk and dairy products connected to class politics? Prolific author and journalist Mark Kurlansky has written 39 books with more on the way. His work has ranged from historical nonfiction to children's literature to deep dives on food like his latest book, The Core of an Onion: Peeling the Rarest Common Food―Featuring More Than 100 Historical Recipes.Mark and Greg chat about the underestimated historical value of cookbooks, the evolution of dietary habits, and Kurlansky's work on nonviolence. *unSILOed Podcast is produced by University FM.*Episode Quotes:On the birth of the idea of his book “Salt”03:03: In my Cod book, I realized the importance of salt because you couldn't have a fishery if you didn't have salt. And my publisher was very interested in me doing something on salt and really pushed me to do it. And I kept saying, "But where's the story?" And then I realized that the story is that there was this ingredient, commodity, mineral, that was of tremendous value that nations would go through…. I mean, they founded colonies, went to war, and went to all these lengths to get this salt, and then salt lost its value. So what was it for? And I believe that is the trajectory of oil.The role of salt and cheese in the international economy22:35: You have to think about: Before the Industrial Revolution, if you wanted to have an international economy, what did you trade? Mostly food. And you couldn't trade food unless it was salted. So basically, if you didn't have salt, you didn't have an international economy. And as far as dairy farmers go, your possibility for trade was to make cheese.Do we need to reprioritize our food?43:19: The way I think commercial fishing should go, fish aren't going to be cheap. They can't be cheap. Cheap fish is the enemy, because if you're going to tell a fisherman to catch less fish, you better get more money for it, or he's going under. So does that mean that poor people can't eat fish anymore? This is a real question. It's a question about improving agriculture, improving beef and dairy, and everything that you do to improve it ends up making it more expensive.Show Links:Recommended Resources:Waverley RootJacques PépinFrederick DouglassWilliam Lloyd GarrisonMario SavioE.O. WilsonDavid DellingerGuest Profile:Professional WebsiteHis Work:Cod: A Biography of the Fish that Changed the WorldSalt: A World HistoryMilk!: A 10,000-Year Food FracasThe Core of an Onion: Peeling the Rarest Common Food―Featuring More Than 100 Historical RecipesThe Food of a Younger Land: A portrait of American food from the lost WPA filesNonviolence: The History of a Dangerous Idea (Modern Library Chronicles)1968: The Year That Rocked the WorldBIG LIES: from Socrates to Social MediaBirdseye: The Adventures of a Curious ManThe Basque History of the World: The Story of a NationThe Big Oyster: History on the Half ShellSalmon: A Fish, the Earth, and the History of Their Common FatePaper: Paging Through HistoryThe Unreasonable Virtue of Fly FishingThe Food of a Younger Land: A portrait of American food from the lost WPA filesThe Last Fish TaleHavana: A Subtropical Delirium

Cooking Essentials - Seasoning with SaltThis episode is the first in our series on the essentials of cooking. We begin by discussing seasoning and specifically, the use of salt before the cooking process, during the cooking process, and as a finishing touch. Salt in HistoryThis episode includes a history lesson on salt and features topics from the book Salt: A World History by Mark Kurlansky. The book is a great read to understand the cultural and societal importance of salt. Cooking with SaltWe also feature cooking-related tips about why we use salt and the best types of salt for cooking. We discuss techniques to use with salt for different cooking and baking processes from the following books.Ruhlman's Twenty by Michael RuhlmanSalt Fat Acid Heat by Samin NosratWe begin the cooking section by referencing the many forms of salt and their use in cooking, curing, brining and finishing.Enjoy!

Peter Kaminsky etched out a career as a journalist more than 35 years ago. He spent time working at the National Lampoon in its halcyon years and he wrote the Outdoors column in the New York Times for more than three decades. He's contributed to Anglers Journal since the magazine's inception and he's penned a number of classic fishing books including "The Moon Pulled Up an Acre of Bass" and the "Flyfisherman's Guide to the Meaning of Life." His latest book, "The Catch of a Lifetime: Moments of Flyfishing Glory," is a collection of evocative stories on the joy of fly-fishing. In summarizing the book, he writes: "There are fish I have caught that I remember more fully than whole years of my life... At such moments, time, or its passage, seems to go away. To find something in this world that takes you out of time when the seconds cease to slip through life's hourglass, is as close as I've come to a state of grace." Contributors to the book include notable figures such as Joan Wulff, Tom Colicchio and Mark Kurlansky, as well as several anglers that may surprise you. The book is available on Amazon. Subscribe to Anglers Journal Magazine Sign up for our Free Newsletter

Mark Kurlansky, the author of dozens of books of fiction, nonfiction, and children's literature (including Cod, Salt, and The Importance of Not Being Ernest), shares his one true sentence from Hemingway's story "In Another Country."

Having too much or too little salt can make or break a dish, and as chefs know all too well, even the variety of salt used can dramatically impact flavors. Salt is a seasoning that we consume every day and is necessary for life, but how much do we know about its contemporary production? Although typically associated with warmer climates, Dingle Sea Salt co-founders Tom Leach & Moe McKeown have created a small batch Irish sea salt that not only rivals their Mediterranean competition, but is made in the most environmentally sound way possible.For our first episode of 2024, we speak with Tom & Moe about their love of surfing and its relationship to salt production; how it's possible to use solar evaporation to make salt in an Irish climate; and why it's important to grow their business thoughtfully, with intention and care for the natural world.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Mark Kurlansky's new book The Core of an Onion is part cookbook, part culinary history. Kurlansky gives readers dozens of facts about this rich vegetable that is able to grow in nearly every climate. In today's episode, Kurlansky gives Here and Now's Scott Tong a few onion fun facts and context about the onion's rich history.

From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples—featuring original illustrations and recipes from around the world.As Julia Child once said, “It is hard to imagine a civilization without onions.”Historically, she's been right—and not just in the kitchen. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and sauces, but for medicines, metaphors, and folklore. Now they're Kurlansky's most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between.Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science and history of the only sulfuric acid–spewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion.Just as the scent of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste.Mark Kurlansky is the New York Times bestselling author of Milk!, Havana, Paper, The Big Oyster, 1968, Salt, The Basque History of the World, Cod, and Salmon, among other titles. He has received the Dayton Literary Peace Prize, Bon Appétit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.comBuy the book from Wellington Square Bookshop - ​https://www.wellingtonsquarebooks.com/book/9781635575934

Mark Kurlansky's new book "The Core of an Onion" includes the history, interesting facts and recipes including the allium. He tells us about it. And, if ever a book was meant to be savored, it's Dwight Garner's new memoir"The Upstairs Delicatessen: On Eating, Reading about Eating, and Eating While Reading." In it, the New York Times literary critic takes readers on a journey through his food and book-obsessed childhood. Then, "Magic: the Gathering" released a huge new product inspired by Aztec, Mayan, and Olmec history. Guatemalan-American art director Ovidio Cartagena explains how he incorporated Mesoamerican cultures into "Lost Caverns of Ixalan."

On this episode of The Catch, we kick things off with a British staple: fish and chips and a visit with chef Nick Martino, owner of Aboveground at DC's Union Market. Then we hear how this iconic dish led to an interstate dispute between Iceland and the U.K. known as the Cod Wars. Host Ruxandra Guidi is joined by historian and Icelandic President Gudni Th. Johannesson, and Mark Kurlansky, the author of Cod: A Biography of the Fish That Changed the World, to hear how the Cod Wars have shaped our oceans to this day. Learn more about your ad choices. Visit megaphone.fm/adchoices

From the New York Times-bestselling author of "Cod" and "Salt," Mark Kurlansky's new book, "The Core of an Onion," takes a look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples-featuring original illustrations and recipes from around the world.

Hosted by Linda Gassenheimer   Mark Kurlansky explains the historical and cultural importance of the lowly onion in his book The Core of An Onion and gives tips on tear-free onion cutting, the different varieties and how to use them. Sommelier Jacqueline Coleman introduces us to Virginia wines.

Award-winning author Mark Kurlansky joins Katrina and Guy to celebrate the Atlantic Cod, a "down to earth" fish that once reached sizes rivaling the men who braved dangerous seas to catch them. From blessing the Vikings with strong bones to influencing the settlement patterns of New England and more, this fish has a storied past and future yet to be written. We hope you enjoy!

Haley and Jillian wrap up the astounding conclusion of the Air Guard rescue during "The Perfect Storm", and then for conservation corner, the girls talk about the rich history of Atlantic Cod, and why they almost disappeared. Sources: The Perfect Storm - Sebastian Junger 30 October 1991, Bryan Swopes, This Day in Aviation History Atlantic Cod, NOAA Fisheries Cod: A Biography of the Fish that Changed the World, Mark Kurlansky

Today's episode is the first installation of the Barker Bookclub (Maybe. Name pending.), a show-within-a-show where Chris Barker and Josiah read nonfiction books they've been meaning to read. In today's episode, Chris and Josiah are also joined by Chimera to discuss The Basque History of the World by Mark Kurlansky. Next book: Late Victorian Holocausts by Mike DavisBecome a Fruitless Patron here: https://www.patreon.com/user?u=11922141Check out Fruitless on YouTubeFind more of Josiah's work here: https://linktr.ee/josiahwsuttonFollow Josiah on Twitter @josiahwsuttonReferencesThe Basque History of the World - Mark KurlanskyBasques in Iceland The Anatomy of Fascism - Robert O. PaxtonMusicYesterday – bloom.In My Dreams – bloom. 

Chapter 1 What is Salt"Salt: A World History" written by Mark Kurlansky. Published in 2002, this book explores the history of salt and its significant impact on human civilization. It delves into various aspects such as economics, politics, religion, and culture, showcasing how salt has been a vital commodity throughout different time periods and regions of the world. Kurlansky's book presents an engaging narrative that highlights the historical importance of salt and its influence on shaping societies.Chapter 2 Why is Salt Valued"Salt: A World History" is highly valued for several reasons: 1. Comprehensive coverage: The book provides a comprehensive exploration of the role of salt throughout human history across different cultures and regions. It delves into the economic, social, political, and cultural significance of salt, making it a valuable resource for understanding the broader context of historical events. 2. Engaging storytelling: Mark Kurlansky, the author, excels at weaving together historical facts with engaging narratives. He brings to life the stories of individuals and communities whose lives and livelihoods revolved around salt, making the book accessible and enjoyable for readers. 3. Unique perspective: Salt is often overlooked as a simple seasoning, but this book sheds light on its immense impact on human civilization. It reveals how salt played a crucial role in shaping economies, trade routes, empires, and even warfare. By focusing on this seemingly humble mineral, the book offers a fresh perspective on world history. 4. Interdisciplinary approach: "Salt: A World History" combines insights from various disciplines such as anthropology, history, sociology, archaeology, and economics. This multidisciplinary approach enriches the narrative, providing a holistic understanding of salt's influence on diverse aspects of human society. 5. Educational value: The book is highly informative and educational, making it valuable for both scholars and general readers. It presents well-researched information in an engaging manner, allowing readers to learn about historical events while also gaining a deeper appreciation for the importance of salt in human civilization. Overall, the combination of thorough research, engaging storytelling, unique perspective, interdisciplinary approach, and educational value makes "Salt: A World History" highly valued among readers interested in history, culture, and the impact of seemingly ordinary things on our world.Chapter 3 Salt ReviewIn this captivating book, "Salt," the author delves into the fascinating world of this humble mineral. From its historical significance to its culinary applications, this article uncovers the secrets behind salt's ability to enhance flavors and preserve food. Discover how salt has shaped cultures, influenced trade routes, and played a pivotal role in the development of civilizations throughout history. Gain a deeper appreciation for this essential ingredient as we explore the multifaceted story of salt and its enduring legacy in the culinary world.Chapter 4 Salt's AuthorMark Kurlansky is an American author and journalist known for his works on history, food, and culture. He was born on December 7, 1948, in Hartford, Connecticut. Kurlansky has written several notable books that explore various aspects of human history through the lens of a specific topic. One of

“Homer gọi muối là vật chất thần thánh, Plato miêu tả muối là vật mà các vị thần đặc biệt yêu thích, và sau đây chúng ta sẽ chỉ ra tầm quan trọng của muối trong các nghi thức, ràng buộc tôn giáo và các loại bùa phép.” - Ernest JonesĐời Muối: Lịch Sử Thế Giới là hành trình khám phá về một loại gia vị phổ biến có lịch sử lâu đời và đầy thú vị: Muối. Ngay từ thuở sơ khai, muối đã là một trong những món hàng đắt giá được săn lùng ráo riết; câu chuyện về muối là một phần rực rỡ và hoành tráng của lịch sử nhân loại.Suốt hàng thiên niên kỷ, muối được xem là biểu tượng của sự giàu có; thậm chí, muối còn được dùng như một đơn vị tiền tệ. Muối ảnh hưởng đến việc thiết lập các tuyến đường trọng yếu dành cho mục đích thương mại, từ đó hình thành những liên minh, nhu cầu bảo vệ đế chế, đồng thời dẫn đến sự nổi dậy của các cuộc khởi nghĩa...Nếu bạn có đam mê với lịch sử và tò mò về nguồn gốc của thực phẩm, hãy để Mark Kurlansky đưa bạn vào một cuộc hành trình đáng kinh ngạc xuyên suốt nhiều thế kỷ để hiểu về Đời Muối.--Về Fonos:Fonos là Ứng dụng âm thanh số - Với hơn 3.000+ nội dung gồm Sách nói có bản quyền, Ebook, Tóm tắt sách, Thiền định, Truyện ngủ, Nhạc chủ đề, Truyện thiếu nhi. Tất cả chương 1 đều miễn phí, tải app ngay: https://fonos.link/PCFonos--Tìm hiểu thêm về Fonos: https://fonos.vn/Theo dõi Facebook Fonos: https://www.facebook.com/fonosvietnam/

Ahh, summer! Garlic scapes, picnics, potato salad, summer food safety, Donna's latest ice cream flavors, a lemon mint cake recipe from the book Gateau by Alexandra Crapanzano and a radio drama featuring thoughts on lawn care. Donna and Lonna also review the book Food of a Younger Land by Mark Kurlansky including a recipe for cooking 'possum.'

This week's episode is the second in a multipart series called Climate Hits Home, in which guests discuss the effects of climate change in US cities and towns and how local communities are addressing those effects. In this episode, host Kristin Hayes talks with Kathryn Sorensen about how the city of Phoenix, Arizona, has been preparing for uncertainty around water availability. Sorensen is a professor of practice at Arizona State University and a former director of Phoenix Water Services. Sorensen discusses how climate change is affecting the desert Southwest, how Phoenix encourages responsible water use, the importance of water-delivery infrastructure, and water-related lessons that other cities can learn from Phoenix. References and recommendations: “A Quiet Revolution: Southwest Cities Learn to Thrive Amid Drought” by Jim Robbins; https://e360.yale.edu/features/a-quiet-revolution-southwest-cities-learn-to-thrive-amid-drought “The Unreasonable Virtue of Fly Fishing” by Mark Kurlansky; https://www.bloomsbury.com/us/unreasonable-virtue-of-fly-fishing-9781635578751/ “Khrushchev Remembers” by Nikita Sergeevich Khrushchev; https://books.google.com/books?id=a4YjAQAAIAAJ

On this edition of Dialogue, host Marcia Franklin talks with New York Times bestselling author Mark Kurlansky. Kurlansky, who is known for his "microhistories" of objects and events we often take for granted, will speak about some of his works, including "Salt: A World History," "Cod, A Biography of the Fish that Changed the World," "1968: The Year that Rocked the World," "The Basque History of the World," and "Non-Violence: 25 Lessons from the History of a Dangerous Idea." Originally aired: 03/27/2008

Mark Kurlansky'nin Salt ( 2002 ) kitabının özeti İnstagram⁠⁠ ⁠⁠YouTube⁠⁠ ⁠⁠Twitter⁠⁠ İletişim: aghazalbagheri@gmail.com

After a brief hiatus and only the slightest brush with death Shawn returns to chat with Simon about pickles, preserving, finding one's purpose and the power of salt. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Elderberry Pontack: https://honest-food.net/wild-game/sauces-for-wild-game/pontack-an-elderberry-sauce/ Tsukemono Japanese Pickling Recipes by Ikuko Hisamatsu: https://www.amazon.com/Quick-Easy-Tsukemono-Japanese-Pickling/dp/488996181X Salt: A World History by Mark Kurlansky: https://www.amazon.ca/Salt-World-History-Mark-Kurlansky/dp/0676975356 Tycho's Long Lost 1st Album The Science of Patterns: https://www.youtube.com/watch?v=cxWZ_-nDeog The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terrior by Pascal Baudar: https://www.amazon.ca/New-Wildcrafted-Cuisine-Exploring-Gastronomy/dp/1603586067    

This week's Eye on Travel Podcast with Peter Greenberg, with In depth conversations with two fascinating authors: Mark Kurlansky, the writer of breakthrough books with titles celebrating single topics in our lives and everything we didn't know about them: "Salt," "Cod" and others, returns with his new book: “The Importance of Not Being Ernest” - a new approach to celebrating and understanding the life of legendary writer and world traveler Ernest Hemingway. Then, what is your definition of paradise? As he travels the world, British Pico Iyer talks with Peter as he ponders that question, and others, in: “The Half Known Life”: The Search for Paradise."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Eye on Travel Podcast with Peter Greenberg, with In depth conversations with two fascinating authors: Mark Kurlansky, the writer of breakthrough books with titles celebrating single topics in our lives and everything we didn't know about them: "Salt," "Cod" and others, returns with his new book: “The Importance of Not Being Ernest” - a new approach to celebrating and understanding the life of legendary writer and world traveler Ernest Hemingway. Then, what is your definition of paradise? As he travels the world, British Pico Iyer talks with Peter as he ponders that question, and others, in: “The Half Known Life”: The Search for Paradise."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 154 Notes and Links to Ian MacAllen's Work       On Episode 154 of The Chills at Will Podcast, Pete welcomes Ian MacAllen, and the two mainly discuss topics and themes revolving around his book, Red Sauce: How Italian Food Became American. They talk about, among other things, parallels between Italian immigration patterns and Italian-American food, the evolution of Italian food from “exotic” and “foreign” to an American staple, red sauce in its many iterations as emblematic of this evolution, and slippery notions of “authenticity.”    Ian MacAllen is the author of Red Sauce: How Italian Food Became American, (Rowman & Littlefield, April 2022). He is a writer, editor, and graphic designer living in Brooklyn. He is Art Director at The Rumpus, a contributor at America Domani and The Chicago Review of Books, and a member of The National Book Critics Circle. His writing has appeared in Chicago Review of Books, Southern Review of Books, The Offing, 45th Parallel Magazine, Little Fiction, Vol 1. Brooklyn, and elsewhere. He tweets @IANMACALLEN and is online at IANMACALLEN.COM. Buy Red Sauce: How Italian Food Became American   Ian MacAllen's Website   “Power Ballin': How Italian Food Became American” From America Domani, November, 2022       At about 7:10, Pete and Ian do the requisite Italian-American thing of comparing family last names   At about 9:50, Ian recounts stories from his visit to his family's hometown in Bagnoli del Trigno, Molise, Italy   At about 11:45, Ian transitions into speaking of the slippery term, “authenticity,” especially with regards to Italian and Italian-American cuisine    At about 14:20, Pete references Gustavo Arellano's iconic Taco USA: How Mexican Food Conquered the US, and Ian mentions his recent read-the “fascinating” American Tacos: A History and Guide, by José Ralat   At about 17:00, Pete and Ian talk about al pastor tacos and their history as a microcosm of fusion    At about 17:50, Ian details his early reading and writing and inspirations, including “single-topic food books,” such as Mark Kurlansky's Salt    At about 19:50, Ian cites John Mariani's How Italian Food Conquered the World and its influence on him and the ways in which its focus differs from Ian's with his book; Ian furthers expands upon his book's philosophy    At about 22:40, The two discuss ideas of “pan-Italian” food and Molise as representative of regional dishes and the slipperiness of nailing down a dish's origins    At about 26:50, Pete cites the commingling of spaghetti and meatballs through an accident involving Rudolph Valentino, and Pete and Ian cite regional sauce and polpette recipes from their family's Italian roots   At about 31:35, Ian gives history on marketing “Italian food” in the days of heavy Italian immigration and highlights the relative newness of Italy as a unified country   At about 32:40, Ian discusses ideas of Italian food and its initial stereotyping as “foreign” and “dirty,” as well as later ways in which Italian food-spaghetti-was used as a paragon of “becoming American”   At about 35:20, Ian relates the telling story of his mother's interactions with her future mother-in-law and its implications about Italian food and its “integra[tion] into American culture” and the “golden age of Italian food” in the US post WWII   At about 38:50, Ira Nevin and his gas-fired oven are referenced as evidence of the convenience culture's influence on pizza and other Italian-American foods    At about 42:20, Pete and Ian discuss Ian's book's opening regarding some iconic scenes with Paulie Walnuts from The Sopranos, and this leads to Ian giving background on the fiery “sauce” vs. “gravy” debate   At about 45:35, Ian uses Stanley Tucci's life experiences as an example of the changes in the ways Italian food has been viewed by the American culture as a whole    At about 46:55, Ian discusses Starboard and Olive Garden, in a business dispute, and how the saga is emblematic of the slippery and sometimes-backward ideas of “authenticity”    At about 49:35, Ian discusses authenticity in terms of associazioni in Italy and beyond that certify pizza, and issues inherent    At about 51:30, Ian talks about “the end of the red sauce era” and the “evolution” of Italian food in America with regards to pasta primavera, alfredo, etc.    At about 54:25, Pete highlights the book's tracing the history of Italians and Italian-América foods and cucina povera and cucina ricci, leading to a fairly-recent embrace of Northern Italian food as more “authentic”   At about 58:00, Ian references penne alla vodka in Italy and Jennifer Lee's Fortune Cookie Chronicles in talking about foods from the “old country” being Americanized and then exported back to the homeland   At about 59:50, Lidia Bastanivich and Marcella Hazan's influences and their cooking connections to American food are cited    At about 1:01:00, Pete reads a probable thesis sentence from the book as the two discuss the “bounty” that awaited Italians upon immigration and the effects on their diets    At about 1:05:00, Ian cites the recent unification of Italy around the time of much immigration and how language/dialect barriers affected cookbooks and books on food   At about 1:07:45, Ian highlights East End Books, Bookshop.org, and I am Books as good places to buy his book   At about 1:09:10, Ian discusses a fun experience in selecting the book's cover     You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl     Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting my one-man show, my DIY podcast and my extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.    Please tune in for Episode 155 with Robert Jones, Jr., the New York Times-bestselling author of The Prophets and finalist for the 2021 National Book Award for Fiction. He has written for numerous publications, including the New York Times, Essence, and The Paris Review, and he is the  creator and curator of the social-justice, social-media community Son of Baldwin The episode will air on December 6.

The Frozen Food industry was invented by the Birdseye company. And that company was started by a living breathing Birdseye; Clarence Birdseye.Clarence Birdseye was a small, bespectacled New Yorker who lived a life somewhere between Buffalo Bill and Thomas Edison.He came up with the idea for frozen food while starting a family in the barren wastes of North Eastern Canada, where he ate polar bears, skunks, lynx stewed in sherry, and horned owls.He became a self made millionaire who invented not only the frozen food industry but also new kinds of lightbulbs, automatic whaling harpoons, and a whole new paper making process while living in the Colombian jungle. He died with more than two hundred patents in his name.Our guest to tell the story of this remarkable inventor is Mark Kurlansky, author of Birdseye a biography of Clarence Birdseye.Produced and Edited by Freddy Chick. Senior Producer: Charlotte Long.For more History Hit content, subscribe to our newsletters here. Hosted on Acast. See acast.com/privacy for more information.

Even though it's already October, we are somehow still seeing new products announced by the tech giants. This week, it was Google's turn to show off its new gadgets. There's the new Pixel 7 phone, of course, but Google also unveiled the Pixel Watch, its first smartwatch release since its acquisition of the wearable company Fitbit. This week on Gadget Lab, WIRED reviews editor Julian Chokkattu joins us to go over all the stuff Google announced this week, including new Pixel phones and Google's entry into the very crowded smartwatch space. Show Notes Read more about the Pixel Watch and the Pixel 7 phones. Also read the initial announcement from Google I/O earlier this year. Recommendations Julian recommends the Netflix show Cyberpunk: Edgerunners. Mike recommends the book Cod: A Biography of the Fish That Changed the World by Mark Kurlansky. Lauren recommends the book Meme Wars: The Untold Story of the Online Battles Upending Democracy in America by Emily Dreyfuss, Joan Donovan, and Brian Friedberg and also the 24-part CNN documentary from the 90s about the Cold War. Julian Chokkattu can be found on Twitter @JulianChokkattu. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Salt: A World History by Mark Kurlansky (2002) vs Cod: A Biography of the Fish that Changed the World by Mark Kurlansky (1997)

Welcome to your next “plating” of Ask Jack, featuring the prodigious culinary talents of professional chef, writer, and OMSer Jack McNulty answering food and cooking questions from our community that inform their healthy OMS lifestyle. Check out the show notes below that dig deeper into this episode's topic. You can submit your questions for Jack anytime by emailing them to podcast@overcomingms.org.   Introduction   Welcome back for another deep dive into OMS-friendly eating and cooking on Ask Jack. Our last episode was more of a “meaty” variety, discussing all things to do with meat replacements. What do meat replacements generally contain a lot of? Salt. So, it's only quite natural that we follow up on that with…   …this episode's topic: salt and salt replacements.   So why are we devoting a whole episode to simple seasoning? Firstly, let's follow the science. HOLISM as well as broader research suggest that it's healthier to reduce your sodium intake, especially if you have MS. Then, there's the reality of our lives. Particularly when first adopting the OMS program, most people opt for the path of least resistance, which involves using more processed foods rather than cooking from scratch. When we use processed foods, we often don't dive into the ingredients as carefully, and some of these foods contain excessive amounts of sodium. And finally, there's the obvious – salt is probably the most common food seasoning out there, and it does play a key role in making food taste better. So it's essential to understand the role salt plays in our food and our health, but also to explore alternatives which might be better for us.     Jack has carefully curated several questions around this topic, and we have solicited some directly from the OMS community. Thanks to Jack McNulty, we are about to get some answers. Happy to chat with you again, Jack. This topic is getting me and our audience salivating, so let's dig right into our first question.   Questions   So Jack, the question that's probably at the forefront of most people's minds is how much salt can we use within the OMS diet? Does too much salt affect MS? If someone is looking to replace salt, for example perhaps they also have high blood pressure, what are some suggestions for replacing it in cooking, or using substitutions to reduce salt intake? On that note, a member of our community, Sarah Barnett, wanted to know your thoughts on potassium chloride as a salt substitute? And what about liquid aminos? It's a lower sodium product than soy salt yet Sarah feels it adds that dimension of umami to dishes. Interstitial announcement: just a quick update before getting to our next question about salt. The Big Picnic is happening this July, and it's an OMS tradition for encouraging our community to prepare delicious OMS-friendly foods to share with others as a way of raising awareness about the OMS diet. The Ask Jack podcast has already exposed you to loads of new cooking and recipe ideas, and in case you need a refresher, you can find many tasty, healthy, and OMS-friendly recipes on our website, as well as on Jack's website, myfreshattitude.com. Hopefully these recipes have will inspire you for your OMS Big Picnic! You can get more info on the Big Picnic on our website, or please check the show notes for this episode. Jack, there are so many salts out there. Can you explain the differences between the different types, such as sea salt, rock salt, kosher salt, fleur de sel, colored salts, and kala namak? And what about certain health claims made about products like Himalayan salt? Are they better for you? When selecting salt, what are the main things one should consider or look for? What about iodine in salt? Should this always be included in the salt I purchase?   And with that, thanks for yet another fascinating episode, Jack. I look forward to your return for the next Ask Jack this Fall, which will premiere on September 28th. Till then, have a great low-salt summer!   About Jack McNulty:   Jack McNulty has been involved in food and cooking most of his life. He's walked many paths during his culinary journey, including transforming himself from an interested amateur ‘foodie' to a professional chef with classical training. He has worked for talented and knowledgeable chefs in high-end restaurants in Switzerland, Italy, and France. Jack operated his own catering business and cooking school for 15 years, while also finding time to write about cooking. Jack's current activities include operating myfreshattitude.com – a website dedicated to providing healthy vegan recipes and useful vegan cooking instruction and techniques, writing and distributing a weekly international newsletter - VeganWeekly – to inspire people to cook healthy vegan food. Jack has followed the OMS lifestyle since 2009. He has actively worked on providing recipes and information to the OMS website, was the contributing editor to the OMS Cookbook, and authored the Eat Well chapter in the latest Overcoming Multiple Sclerosis Handbook.     A Deeper Dive into Salty Waters:   For those who may be interested in taking a deep dive into the topic of salt, Jack recommends reading Salt – A World History by Mark Kurlansky and Salted by Mark Bitterman. Both books are available through all major book distributors.   Here are Jack's favorite salt substitution herb and spice mixtures:   From the Sea Combine 2 tablespoons dried dulse, 2 tablespoons dried wakame, ½ nori sheet and ½ teaspoon lovage. Blend well and keep in sealed jar for 3-6 months.   Middle Eastern Combine 2 tablespoons ground sumac, ½ teaspoon ground fenugreek, ½ teaspoon ground ginger, ½ teaspoon ground cumin, ¼ teaspoon cayenne. Blend well and keep in sealed jar for 3-6 months.   Italian Combine 2 tablespoons dried oregano, 1 teaspoon ground coriander seeds, 1 teaspoon ground fennel seeds, ½ teaspoon lovage, ½ teaspoon dried mushroom powder.   Jack's Links:   For more info on the OMS Big Picnic, click here. Be sure to check out Jack's weekly international newsletter – VeganWeekly– written with the aim to inspire people to cook healthy vegan food.  Visit Jack's website comfor mouth-watering healthy vegan recipes and to learn useful vegan cooking techniques.  Jack's social media links are all here: https://linktr.ee/jackmcn.   Coming up on our next episode:   Gluten is a sticky topic in the MS community, so on the next episode of Living Well with MS, premiering July 20, we demystify it by tapping the expertise of our guest, Dr. Colin Bannon. Tune and learn more about what that loaf of bread may (or may not) be doing to you.   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. For your convenience, a full episode transcript is also available on all platforms within 72 hours of each episode's premiere. If you like our program, don't be shy and leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org.

Welcome to your next “plating” of Ask Jack, featuring the prodigious culinary talents of professional chef, writer, and OMSer Jack McNulty answering food and cooking questions from our community that inform their healthy OMS lifestyle. Check out the show notes below that dig deeper into this episode's topic. You can submit your questions for Jack anytime by emailing them to podcast@overcomingms.org.   Introduction   Welcome back for another deep dive into OMS-friendly eating and cooking on Ask Jack. Our last episode was more of a “meaty” variety, discussing all things to do with meat replacements. What do meat replacements generally contain a lot of? Salt. So, it's only quite natural that we follow up on that with…   …this episode's topic: salt and salt replacements.   So why are we devoting a whole episode to simple seasoning? Firstly, let's follow the science. HOLISM as well as broader research suggest that it's healthier to reduce your sodium intake, especially if you have MS. Then, there's the reality of our lives. Particularly when first adopting the OMS program, most people opt for the path of least resistance, which involves using more processed foods rather than cooking from scratch. When we use processed foods, we often don't dive into the ingredients as carefully, and some of these foods contain excessive amounts of sodium. And finally, there's the obvious – salt is probably the most common food seasoning out there, and it does play a key role in making food taste better. So it's essential to understand the role salt plays in our food and our health, but also to explore alternatives which might be better for us.     Jack has carefully curated several questions around this topic, and we have solicited some directly from the OMS community. Thanks to Jack McNulty, we are about to get some answers. Happy to chat with you again, Jack. This topic is getting me and our audience salivating, so let's dig right into our first question.   Questions   So Jack, the question that's probably at the forefront of most people's minds is how much salt can we use within the OMS diet? Does too much salt affect MS? If someone is looking to replace salt, for example perhaps they also have high blood pressure, what are some suggestions for replacing it in cooking, or using substitutions to reduce salt intake? On that note, a member of our community, Sarah Barnett, wanted to know your thoughts on potassium chloride as a salt substitute? And what about liquid aminos? It's a lower sodium product than soy salt yet Sarah feels it adds that dimension of umami to dishes. Interstitial announcement: just a quick update before getting to our next question about salt. The Big Picnic is happening this July, and it's an OMS tradition for encouraging our community to prepare delicious OMS-friendly foods to share with others as a way of raising awareness about the OMS diet. The Ask Jack podcast has already exposed you to loads of new cooking and recipe ideas, and in case you need a refresher, you can find many tasty, healthy, and OMS-friendly recipes on our website, as well as on Jack's website, myfreshattitude.com. Hopefully these recipes have will inspire you for your OMS Big Picnic! You can get more info on the Big Picnic on our website, or please check the show notes for this episode. Jack, there are so many salts out there. Can you explain the differences between the different types, such as sea salt, rock salt, kosher salt, fleur de sel, colored salts, and kala namak? And what about certain health claims made about products like Himalayan salt? Are they better for you? When selecting salt, what are the main things one should consider or look for? What about iodine in salt? Should this always be included in the salt I purchase?   And with that, thanks for yet another fascinating episode, Jack. I look forward to your return for the next Ask Jack this Fall, which will premiere on September 28th. Till then, have a great low-salt summer!   About Jack McNulty:   Jack McNulty has been involved in food and cooking most of his life. He's walked many paths during his culinary journey, including transforming himself from an interested amateur ‘foodie' to a professional chef with classical training. He has worked for talented and knowledgeable chefs in high-end restaurants in Switzerland, Italy, and France. Jack operated his own catering business and cooking school for 15 years, while also finding time to write about cooking. Jack's current activities include operating myfreshattitude.com – a website dedicated to providing healthy vegan recipes and useful vegan cooking instruction and techniques, writing and distributing a weekly international newsletter - VeganWeekly – to inspire people to cook healthy vegan food. Jack has followed the OMS lifestyle since 2009. He has actively worked on providing recipes and information to the OMS website, was the contributing editor to the OMS Cookbook, and authored the Eat Well chapter in the latest Overcoming Multiple Sclerosis Handbook.     A Deeper Dive into Salty Waters:   For those who may be interested in taking a deep dive into the topic of salt, Jack recommends reading Salt – A World History by Mark Kurlansky and Salted by Mark Bitterman. Both books are available through all major book distributors.   Here are Jack's favorite salt substitution herb and spice mixtures:   From the Sea Combine 2 tablespoons dried dulse, 2 tablespoons dried wakame, ½ nori sheet and ½ teaspoon lovage. Blend well and keep in sealed jar for 3-6 months.   Middle Eastern Combine 2 tablespoons ground sumac, ½ teaspoon ground fenugreek, ½ teaspoon ground ginger, ½ teaspoon ground cumin, ¼ teaspoon cayenne. Blend well and keep in sealed jar for 3-6 months.   Italian Combine 2 tablespoons dried oregano, 1 teaspoon ground coriander seeds, 1 teaspoon ground fennel seeds, ½ teaspoon lovage, ½ teaspoon dried mushroom powder.   Jack's Links:   For more info on the OMS Big Picnic, click here. Be sure to check out Jack's weekly international newsletter – VeganWeekly– written with the aim to inspire people to cook healthy vegan food.  Visit Jack's website comfor mouth-watering healthy vegan recipes and to learn useful vegan cooking techniques.  Jack's social media links are all here: https://linktr.ee/jackmcn.   Coming up on our next episode:   Gluten is a sticky topic in the MS community, so on the next episode of Living Well with MS, premiering July 20, we demystify it by tapping the expertise of our guest, Dr. Colin Bannon. Tune and learn more about what that loaf of bread may (or may not) be doing to you.   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. For your convenience, a full episode transcript is also available on all platforms within 72 hours of each episode's premiere. If you like our program, don't be shy and leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org.

On today's episode of The Literary Life, Mitchell Kaplan is joined by Mark Kurlansky to discuss his latest book, The Importance of Not Being Ernest: My Life with the Uninvited Hemingway, out now from Books & Books. Subscribe now to The Literary Life with Mitchell Kaplan on iTunes, Spotify, or wherever else you find your podcasts! Mark Kurlansky is the New York Times bestselling author of Milk!, Havana, Paper, The Big Oyster, 1968, Salt, The Basque History of the World, Cod, and Salmon, among other titles. He has received the Dayton Literary Peace Prize, Bon Appétit‘s Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City. Learn more about your ad choices. Visit megaphone.fm/adchoices

HOUR 1Japanese man marries a fictional character / (NYT) https://www.nytimes.com/2022/04/24/business/akihiko-kondo-fictional-character-relationships.html?A ban on menthol cigarettes will go into effect by FDA soon / (WSJ) ttps://www.wsj.com/articles/biden-administration-to-advance-ban-on-menthol-cigarettes-11651146656?The tobacco industry has been targeting African Americans with menthol cigarette marketing / (NPR) https://www.npr.org/2022/04/29/1095291808/tobacco-industry-targeted-black-americans-with-mentholsJohn Grisham books / https://www.jgrisham.com/Big Tech earnings are revealing / (FOX News) https://video.foxbusiness.com/v/6305366594112#sp=show-clipsFDA likely to approve young children's COVID vaccines from Moderna and Pfizer / (CNN) https://www.cnn.com/2022/04/29/health/covid-vaccine-kids-under-5-timeline/index.htmlTennis great Boris Becker headed to prison because of bankruptcy fraud / (BBC) https://www.bbc.com/news/uk-61276378Florida Governor DeSantis holds a town hall meeting with Disney employees and Floridians on the Ingraham Angel / (FOX News) https://www.foxnews.com/media/desantis-blasts-disney-attack-parents-walt-disney-would-not-want-thatHOUR 2Tom praises Mark Kurlansky books / http://www.markkurlansky.com/books/new.aspxOyster reefs in Texas slowly fading / (NPR) http://www.markkurlansky.com/books/new.aspxPaul Asay from Focus on the Family's Plugged In discusses "Memory" and "Peace River" and "Bad Guys" and "Polar Bear" / https://www.pluggedin.com/Dave Stieren from Governor Mike Dunleavy's office on end of session legislation Europe preps for Russian oil embargo next week / (NYT)  https://www.nytimes.com/live/2022/04/29/world/ukraine-russia-war-news/europe-ratchets-up-preparation-for-russian-oil-embargo-next-week?smid=url-copy

Daniel Buitrago, Brandon Fifield & Jack Lau  spice it up with Prince William Sound Salt Co's cofounders Chris & Dori Yelverton   Acoustic and Electric fat tire rips, Wild Game Meat Anniversary Party, Ira's Moose Wellington rang our bellington, thanks to prize contributors, PWS Salt Co, initial idea and burnt beginnings, becoming boat people, Ranger Tug swank, Petersville snow machine story, dirt bikes & whiskey throttle, another rookie snow machine story, Whittier & boat launch shenanigans, PWS boat launch cam, the sportsman's lounge, Huna gondola & deer, Salt tasting, Gin & Saline #11, Alder smoked salt on melon, salty cookies, Brie with Rosemary Lemon salt, first salt trial story, nerding out on the science of salt, deep water, micro plastics, no plastic mantra, PWS Science Center, Crystallization, History of Salt book “Salt” by Mark Kurlansky, Steakhouse blend “rub it on your meat”, Salt wars, more boat launch stories  www.alaskawildproject.com https://www.instagram.com/alaskawildproject/ https://www.youtube.com/channel/UCbYEEV6swi2yZWWuFop73LQ

Cá tuyết ghi lại sự tăng và giảm của số lượng loài cá này trong tự nhiên. Là loại hàng hóa chủ yếu ở thị trường châu Âu trong suốt công cuộc khám phá thế giới mới, cá tuyết gây ra những xung đột quốc gia và đang đứng trên bờ tuyệt chủng vì sự đánh bắt quá đà. Cá tuyết, nguồn tài nguyên quý giá đồng thời là nguyên nhân của những cuộc xung đột, đã thay đổi lịch sử. Tuy nhiên, chính con người đã đưa nguồn tài nguyên dồi dào này đến bờ tuyệt chủng. Vì vậy, chúng ta cần học tập Iceland trong việc rút kinh nghiệm từ lỗi lầm trong quá khứ và có biện pháp kịp thời để nâng cao nhận thức và bảo vệ tài nguyên thiên nhiên.

In this episode of the FFIP, Greg speaks with Mark Kurlansky. Mark shared with us some of the fantastic new stories and did bits from his new book published by Patagonia books called Salmon. We learn why hatchery salmon fish will not work from Marks's theory and Marks' discussion of Salmon and the history of this fish. Also, the impact it has if extinct can affect us all. Please leave a review or subscribe to the podcast if you enjoyed this episode. Fly Fishing Insider Podcast - www.flyfishinginsiderpodcast.com Dupe a Fish - www.dupeafish.com Angler's Coffee - www.anglerscoffee.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In which we discover why you should never pose as an oil salesman, what your salt consumption reveals about you and how a good bread recipe connects the two. We also learn, more importantly, that a clever, courageous, quick-thinking woman is what you really need to save the day and the treasure. This is the recipe for the excellent loaf that is topped with salt, doesn't require any kneading and can be on the table in under 2.5 hours. It might be a less than obvious connection but I hope you'll forgive me if you make it. Its so tasty and chewy and has holes like the expensive, time-consuming ones you see on instagram. It goes with almost every type of cuisine, is brilliant with soup and cheese but you can also dip it in houmous without a concern in the world. I can eat at least half, just dipped in good, grassy extra virgin olive and a little extra salt. Just add a big glass of slightly rough red wine and a good book and it might be the perfect evening. Its also great for guests except for any robber captains that have decided on your death as the ultimate vengeance. Then again, you just can't suit everybody. This is an excellent recipe for lavash Further reading: The Arabian Nights: The Husain Haddawy Translation Based on the Text Edited by Muhsin Mahdi, Contexts, Criticism, ed. by Daniel Heller-Roazen Salt, A World History by Mark Kurlansky

In this episode of The Sustainable Angler, I interview "Salmon: A Fish, the Earth and the History of Their Common Fate" author, Mark Kurlansky and we kick off the conversation talking a little fishing; then take a deeper dive into the environmental threats to salmon, such as: deforestation, urban sprawl, insecticides, agricultural practices, but mostly, climate change; and Mark's "aha" moment when he looks back through history from the Industrial Revolution to now and asks "why is nobody learning anything?" from our mistakes with salmon rivers. Hope you enjoy!

In this week's episodes, I share about the western lineage of handwriting from the Sumerians in Uruk to modern day handwriting in America. I mention two books in this episode, “Paper” by Mark Kurlansky (https://amzn.to/3jeHa5i) and “Mastering copperplate calligraphy” by Eleanor Winters. (https://amzn.to/3luVngu) Here's the general timeline (with some points of history I didn't mention): * 50,000 BCE - Humans start drawing lines * 15,000 BCE - Humans have learned to paint with dynamism with cave painting at Lascoix, France * 3000 BCE - Mesopotamian cuneiform, including Sumatran, which included the first phonetic characters. * 2400 BCE - Egyptians began using parchment * 1500 BCE - Phoenician alphabet create with 22 phonetic letters, first fully phonetic alphabet * Around 400 BCE - The Athenians declare the Ionian alphabet the official alphabet * By 146 BCE - the Roman Empire conquers the Greek empire and borrows for their own alphabet of 23 characters * Late 700s CE - Charlemagne standardizes writing through standard teaching for scribes * 10th Century CE - U added to the alphabet * 12th Century CE - W added to the alphabet * 15th Century CE - J added to the alphabet * 1588 CE- England defeats the Spanish Armada and takes control of the seas * 17th Century CE - Expansion of English economy through trade causes for an increase in scribe and tutors. * Mid-1880's CE- Spencerian method develop and taught widely in the US * Late 1880s CE - New methods, including Palmer and Zaner-Bloser methods developed * 1970's CE - D'Nealian® style developed

Mark Kurlansky is the internationally-bestselling author of "Cod," "Salt," "1968" and now "Salmon," published in partnership with Patagonia Books. Don't miss his expert take on what is arguably our most important gamefish.

Barista Merijn Gijsbers over het Amsterdam Coffee Festival; kookboekenschrijver & voormalig restaurant-recensent Karin van Munster bespreekt Melk van Mark Kurlansky en jongste bediende Jannekee Kuijper kookt uit dit boek. Verder blikken we terug op reacties op onze uitzending van vorige week over de keuken in een bejaardentehuis. Presentatie: Petra Possel