Podcasts about quahogs

This episode features a conversation in early July 2024 with Mohegan tribal members Sharon Maynard and Rachel Sayet about traditional Mohegan food.  Sharon Maynard is a Mohegan elder and a Tribal Nonner. Retired after serving 12 years on the Council of Elders, Sharon's interests include food sovereignty, seed saving, and decolonizing our diets. She has a BA in anthropology and an AS in food service management.  Rachel Sayet (Akitusut) is a Mohegan writer, teacher, and indigenous food specialist. Rachel has a BS in restaurant management and an MA in anthropology. She has spent her adult life trying to cultivate awareness of Native New England. She worked for the Mohegan tribe for 8 years in their cultural department spearheading grassroots efforts in revitalizing traditional foods and diabetes prevention. FOOD AND MEDICINE MENTIONED IN THIS EPISODE: Maple, Birch Blueberries, Strawberries, Fiddlehead Ferns Milkweed, Sassafras, Elder, Boneset Corn, Beans, Squash, Sunflowers, Tobacco Succotash (Corn, Beans, Salt Pork, Salt and Pepper) Johnny Cakes (Journey Cakes) Yokaeg (traveling food made of dried, parched corn which has been ground finely with a mortar and pestle). Clams, Quahogs, Scallops, Shad, Salmon Fry Bread, Indian Tacos, Buffalo and Alligator Burgers Rachel's Johnny Cake Turkey Sandwich on America the Bountiful, PBS LINKS: Mohegan Tribe Rachel Beth Sayet, Indigenous Educator, Lightworker, Chef, Herbalist Wikôtamuwôk Wuci Ki tà Kihtahan (A Celebration of Land and Sea): Modern Indigenous Cuisine in New England by Rachel Sayet in Dawnland Voices 2.0 Tantaquidgeon Museum Gladys Tantaquidgeon - in Memorium Makiawisug, or the Little People at Mohegan Hill Eastern Woodlands Rematriation Sherry Pocknett, Mashpee Wampanoag chef, Sly Fox Den Restaurant The Man Who Weeps, story by Dale Carson, Abenaki cookbook author, in Dawnland Voices 2.0 Strawberry Thanksgiving, by Paula Dove Jennings, Narragansett  Sioux Chef, Sean Sherman, Oglala Lakota Sioux Yazzie the Chef, Brian Yazzie, Diné Rowen White, Mohawk/Kanienkeha:ka, seed keeper THIS EPISODE SUPPORTED BY: YOU! Please become a Patron for $1 or more a month at Patreon.com/trueloveseeds The No-Till Market Growers Podcast Network (which includes our friends at the Seed Farmer Podcast) Scribe Video Center and WPEB, West Philly Community Radio   ABOUT: Seeds And Their People is a radio show where we feature seed stories told by the people who truly love them. Hosted by Owen Taylor of Truelove Seeds and Chris Bolden-Newsome of Sankofa Community Farm at Bartram's Garden. trueloveseeds.com/blogs/satpradio   FIND OWEN HERE: Truelove Seeds Facebook  |  Instagram  |  Twitter   FIND CHRIS HERE: Sankofa Community Farm at Bartram's Garden   THANKS TO: Rachel Sayet and Sharon Maynard Elissa Fredeen of Scribe Video Center

On this episode, in collaboration with The Public's Radio, reporters Isabella Jibilian and Alex Nunes take an in-depth look at the decades-long dispute over beach access in Rhode Island. Then, as part of our Green Seeker series, Pamela Watts reports on how and why climate change is helping fuel the exodus of bees in Rhode Island. Finally, in our continuing My Take series, we revisit Rhode Island Quahogger Jody King who told us everything we needed to know about Quahogs, the Ocean State's favorite clam.

Tony Jones Show #238 - With music from: 408, The Attachments, Deer Tick,The Jabbers, Traveling Empire, Only on Weekends, Muck and the Mires, Speedfossil, The Amazing Crowns, Sasquatch and the Sick-a-Billys, The Reducers, Tell, Hope Anchor, The Quahogs, Jets Can't Land, High Planes, Roz and The Rice Cakes  

On this episode, we mark the 85th anniversary of Kristallnacht, a defining moment in the Holocaust in which nearly 100 Jews were killed and about 30 thousand Jewish men were sent to concentration camps. Michelle San Miguel interviews Rhode Island Holocaust survivors who describe what happens when violence against Jewish people is left unchecked. Then, in remembrance of Veterans Day, we take another look at Pamela Watts profiles of a program that is helping combat veterans cope with Post Traumatic Stress (PTSD). Finally, in our continuing My Take series, Rhode Island Quahogger Jody King tells us everything we need to know about Quahogs, Rhode Island's favorite clam.

WBZ's Jordan Rich talks with Marc Hurwitz, food and travel writer for Boston Globe Magazine and food writer for NECN, about offerings at Quahog Republic.

Kris Hansen shares his experience performing at The Parlour on March 5th, 2022, which ended up being the last show Nick Iddon played with Viking Jesus and also included Nick's other bands Animal Face, Ravi Shavi, as well asThe Chops (*in the episode we incorrectly stated that The Quahogs were on this bill, but they were not. I blame Nick... he played in too many bands haha). Kris and I discuss the emotion that night and what was happening behind the scenes, as well as Nick's premature passing a week later.  At the end of the episode I've included an unreleased Viking Jesus song with Nick Iddon on drums called "The Giver." The 2nd Annual Shiza Fest - a celebration of Nick Iddon - will take place outside Dusk and outside of The Parlour this coming weekend. Find out more info and see all the bands that are playing at the links below. Saturday, August 26th: https://fb.me/e/2R4aImeyT Sunday, August 27th: https://fb.me/e/4anW2iaVH  

Andrew comes to the pod this week with a barnyard axe to grind: Why ain't there country music for them northerners? Down On The Farm by Tim McGraw proves the PERfect vessel for his punch up which turns out inventing an entirely new subgenre of music!! Evan is both aghast and delighted. Dana Schwartz (Anatomy: A Love Story; Noble Blood) saves the day as official Rhode Island Consultant, and together they figure out a lot about Quahogs, casual country sexism, wine scrotums, and Hollywood nepotism. Guest: Dana Schwartz Walk-in music: ‘The First Cut Is the Deepest' by P.P. Arnold; ‘Forever and Ever, Amen' by Randy Travis; The Funeral by Yungblud Follow Punch Up The Jam on Twitter and Instagram Like the show? Rate Punch Up The Jam 5 stars on Spotify and Apple Podcasts and leave a review for Andrew and Evan. Advertise on Punch Up The Jam via Gumball.fm See omnystudio.com/listener for privacy information. See omnystudio.com/listener for privacy information.

Episode Source Material:Jonnycakes: Narragansett - HISTORYAll About Johnnycakes - Herald Tribune Famous Rhode Island Foods - Your AAA NetworkThe Big Flavors Of Little Rhode IslandSlow Food Foundation for Biodiversity - White Cap Flint Corn About our Corn, Narragansett Indian Flint CornJOHNNYCAKE IS TRADITIONAL, AND CONTROVERSAL, IN RHODE ISLAND (Published 1981)What is a Johnnycake?What Are Johnny Cakes and Are They Different Than Hoe Cakes?The Food of a Younger Land: A Portrait of American Food by Mark Kurlansky Jonnycake Corn: Disappearing Link to Past?KEEPING THE JOHNNYCAKE TRADITIONWhat are jonnycakes (not johnnycakes), and where should you try them?Rhode Island: The jonnycake tradition - ExploreNewEngland.comFoods of England - Jannock The Amazing Journey of MaizeQuahogs: How the Quahog Became a Rhode Island IconSacred Symbol: Beauty of WampumRhode Island Clam CakesMeet the Clam CakeRhode Island has its own clam chowder – and it was the firstA Brief History of Clam Chowder - EATERA Brief History of Oyster Aquaculture in Rhode IslandPizza Strips: Rhodeside Diaries: Pizza Strips | Edible RhodyNew-York tribune. [volume] (New York [N.Y.]) 1866-1924, December 06, 1903, Page 5, Image 35Italian tomato pie“The Providence and Rhode Island Cookbook” by Linda Beaulieu Let's talk about Sfincione, a Sicilian pizza. — Palermo Street FoodWhat Is Sicilian Pizza?15 Iconic Regional Pizza Styles, Explained | Eat This Not ThatBest RI Pizza strips are featured in Only In Your State today : RhodeIslandRhode Island, Explained!   An Illustrated History of Pizza in AmericaThe History of Pizza - ManyEats

Ellen Bass joins Kevin Young to read “Quahogs,” by Frank X. Gaspar, and her own poem “Because.” A chancellor of the Academy of American Poets, Bass has received the Lambda Literary Award for poetry, the Pablo Neruda Prize for poetry, and fellowships from the California Arts Council and the National Endowment for the Arts. 

Our guest today is Dr. Steven Austad who studies virtually every aspect of aging. He is a distinguished professor and chair of the Department of Biology at the University of Alabama, Birmingham. In addition to being recognized for his aging and longevity research, Steve is also well-known for his background as a New York City cab driver, newspaper reporter and a lion trainer who then decided to become a biologist. His research today involves developing lifestyle and pharmacological approaches to improving and preserving human health. He is particularly focused on figuring out why different species age at different rates. Steve is the author of more than 190 scientific articles. His book, "Why We Age: What Science Is Discovering about the Body’s Journey Through Life," has been translated into nine languages. He also writes newspaper columns and has written for publications like Natural History magazine, Scientific American and International Wildlife. Show notes: [00:02:53] Dawn opens the interview mentioning that Steve was born in Southern California, but that his family moved around so much, that he ended up attending around 20 grade schools. Steve explains that his father bought a travel trailer and moved the family around the country. [00:03:57] Steve talks about how even though he was shy and introverted as a kid, he found a way to fit in with his classmates. [00:04:40] Ken mentions how Steve’s career went through several reinventions before settling into a career in science. Among the various occupations Steve had were: a newspaper reporter, training lions and tigers for television and movies, and taxi driving. Ken asks Steve how he became a taxi driver. [00:06:01] Steve talks about his time on the West Coast in Portland working as a newspaper reporter for the Oregonian. [00:07:48] Dawn asks how it was that Tippi Hedren and Melanie Griffith had something to do with Steve becoming a lion trainer. [00:14:39] Ken asks Steve about the suicidal duck whose reckless abandonment nearly resulted in Steve’s death at the hands of one of the lions he was training. [00:19:21] Steve discusses why his fascination with animal behavior lead him to California State University to major in biology. [00:23:24] Dawn asks what took Steve to the University of New Mexico for his postdoc. [00:28:16] Ken asks how Steve landed his job as assistant professor in the Department of Organismic and Evolutionary Biology at Harvard University in 1986. [00:29:59] Dawn mentions that Steve discovered that opossums of the predator-free barrier island of Sapelo Island lived 25 percent longer than their cousins on the mainland of Georgia. Steve discusses this and explains how this discovery played a role in his future research. [00:34:13] Dawn points out that Steve left Harvard for the University of Idaho where he became a full professor and then next went the University of Texas. Dawn asks Steve about accepting  a position in 2014 at the University of Alabama, Birmingham. [00:41:32] Steve discusses his research into lifespan and healthspan and longevity and why some species age at different rates, with a particular interest in long-lived organisms like quahogs clams and hydra. He goes on to explain how this research led to what he refers to as the “Longevity Quotient.” [00:48:42] Ken mentions that as a former Rhode Islander, he spent some time digging Quahogs and eating them. [00:53:14] Steve gives an overview of how dietary restriction studies are performed on mice. [00:59:39] Ken mentions that from Steve’s description it seems that modern humans are becoming more and more like laboratory mice. [01:02:53] Ken mentions STEM-Talk episode 79 where Satchin Panda talks about time-restricted eating, and episode 7 where Mark Matson talks about intermittent fasting. Ken goes on to say that Mark made the point that the benefits of time-restricted eating or intermittent fasting is that it puts the organism,

Kate Masury, Program Manager with Eating with the Ecosystem. #WPRO The group is promoting the purchase of underutilized fish species, arguing that there is too high a reliance on traditional fish, such as lobster, clams, cod and haddock. https://www.eatingwiththeecosystem.org/

Kate Masury, Program Manager with Eating with the Ecosystem. #WPRO The group is promoting the purchase of underutilized fish species, arguing that there is too high a reliance on traditional fish, such as lobster, clams, cod and haddock. https://www.eatingwiththeecosystem.org/

This week, on a special extended episode of Fill Me In, Brian is joined by guest cohost Amanda Yesnowitz, tUPVEaSLtUA. Also: news from the UK, The Pinch Snapper, and CheatGate2019. Peter Washington's meta puzzles American puzzles, UK style Lefty Crosswords (available at Amazon and Barnes & Noble) Brian and Amanda's song "A Way With Words" The New York Times puzzles, April 8-14 If you enjoy our show (or even if you don't), consider leaving us a 5-star review on iTunes. This will help new listeners find our show, and you'll be inducted into the Quintuple Decker Turkey Club. Drop us a note or a Tweet or a postcard or a phone call — we'd love to hear from you. Helpful links: iTunes link: https://itunes.apple.com/us/podcast/fill-me-in/id1364379980 Google Play link:https://player.fm/series/fill-me-in-2151002 RSS feed: http://bemoresmarter.libsyn.com/rss Contact us: Email / Facebook / Twitter / Instagram / Google Voice

Why the simplest explanations are not always the best when it comes to science. Where you read about a scientific subject can affect not just what you learn but also how much you think you know about the subject. Quahogs are a kind of clam and they can live for hundreds of years. Analysis of their shells provides a record of historical climate change. Researchers studying their shells have found big differences between the drivers of climate change now and in the pre-industrial era. Trips to the dentist may become less frequent if an experimental treatment with stem cells becomes widespread. The treatment involves regrowing damaged dentine, bringing about a natural tooth repair. Radio telescopes have brought us signals from the far reaches of the known universe and listened in on the space race. Now a new generation will take us further than ever before. Producer Julian Siddle.

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams. Find out more about the Taste Trekkers Food Tourism Conference Visit the Farmstead Inc. website Matt is a graduate of the New England Culinary Institute in Vermont Matt was a cheese buyer for the Formaggio Kitchen in Boston Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley Paul Bertolli and Michael Tusk are two California chefs that influenced Matt The Wall Street Journal featured Matt in this story on buttermilk National Public Radio featured Matt in this story on happy pigs Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer Matt won the Cochon 555 competition three years in a row Shouts out to Ryan Farr of 4505 Meats in San Francisco and Jamie Bissonnette of Coppa in Boston Matt's former Chef de Cuisine Benjamin Sukle just opened up Birch to rave reviews Food for Thought: Q: What piece of equipment is used when digging for Quahogs (clams)? A: A bull rake. Out of the Frying Pan Picks: Favorite Place to Buy Pork: from Pat McNiff of Casey Farm and Blackbird Farm at the Hope Street Farmers' Market Recommended Cheese: Harbison from the Cellars at Jaspar Hill Chefs Who Have Influenced Matt: David Miles of the New England Culinary Institute, Amanda Lydon and Gabriel Frasca, and Ihsan Gurdal of Formaggio Kitchen Admired Rhode Island Chefs: Beau Vestal at New Rivers, Derek Wagner at Nick's on Broadway, Matt Genusio at Chez Pascal, Benjamin Sukle at Birch, James Mark at North