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3 episodes with Tabard Inn
Hosted by David and Nycci Nellis. On today's show: · The Tabard Inn is the oldest continuously operating inn in Washington D.C. opening its doors in 1922. Old in years but definitely au courant, the Inn is a lively dining destination thanks to Executive Chef Matthew Zafrir, who won Washington City Paper's 2024 award for best chef in D.C. Joining us today is his beverage director, Dominik Lenikowski, with tastes and talk of the Tabard Inn's cocktail program; · Mitsitam means “let's eat!” in the Native language of the Delaware and Piscataway peoples. At the Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, Chef Alex Strong is leading a new team and menu presenting Native foods in a decidedly delicious way; · Founded by Emily Friedberg and Jean-Louise Conaway, D.C.'s Each Peach Market came about when the two friends discovered their mutual love of good food and deep curiosity for where it comes and how it is made. They also love to bring people together around the table. Ergo, Each Peach, to help our community discover amazing food and inspire the DIY culinary spirit; · In Arabic, “Yalla” mean's “let's go!” So, let's go to Lebanese chef Marcel Chehaieb's Yalla on U Street. It serves up tantalizing Middle Eastern cuisine... and echoes of a great night out in downtown Beirut. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · The Tabard Inn is the oldest continuously operating inn in Washington D.C. opening its doors in 1922. Old in years but definitely au courant, the Inn is a lively dining destination thanks to Executive Chef Matthew Zafrir, who won Washington City Paper's 2024 award for best chef in D.C. Joining us today is his beverage director, Dominik Lenikowski, with tastes and talk of the Tabard Inn's cocktail program; · Mitsitam means “let's eat!” in the Native language of the Delaware and Piscataway peoples. At the Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, Chef Alex Strong is leading a new team and menu presenting Native foods in a decidedly delicious way; · Founded by Emily Friedberg and Jean-Louise Conaway, D.C.'s Each Peach Market came about when the two friends discovered their mutual love of good food and deep curiosity for where it comes and how it is made. They also love to bring people together around the table. Ergo, Each Peach, to help our community discover amazing food and inspire the DIY culinary spirit; · In Arabic, “Yalla” mean's “let's go!” So, let's go to Lebanese chef Marcel Chehaieb's Yalla on U Street. It serves up tantalizing Middle Eastern cuisine... and echoes of a great night out in downtown Beirut. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Hosted by David and Nycci Nellis. On today's show: · The Tabard Inn is the oldest continuously operating inn in Washington D.C. opening its doors in 1922. Old in years but definitely au courant, the Inn is a lively dining destination thanks to Executive Chef Matthew Zafrir, who won Washington City Paper's 2024 award for best chef in D.C. Joining us today is his beverage director, Dominik Lenikowski, with tastes and talk of the Tabard Inn's cocktail program; · Mitsitam means “let's eat!” in the Native language of the Delaware and Piscataway peoples. At the Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, Chef Alex Strong is leading a new team and menu presenting Native foods in a decidedly delicious way; · Founded by Emily Friedberg and Jean-Louise Conaway, D.C.'s Each Peach Market came about when the two friends discovered their mutual love of good food and deep curiosity for where it comes and how it is made. They also love to bring people together around the table. Ergo, Each Peach, to help our community discover amazing food and inspire the DIY culinary spirit; · In Arabic, “Yalla” mean's “let's go!” So, let's go to Lebanese chef Marcel Chehaieb's Yalla on U Street. It serves up tantalizing Middle Eastern cuisine... and echoes of a great night out in downtown Beirut. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · The Tabard Inn is the oldest continuously operating inn in Washington D.C. opening its doors in 1922. Old in years but definitely au courant, the Inn is a lively dining destination thanks to Executive Chef Matthew Zafrir, who won Washington City Paper's 2024 award for best chef in D.C. Joining us today is his beverage director, Dominik Lenikowski, with tastes and talk of the Tabard Inn's cocktail program; · Mitsitam means “let's eat!” in the Native language of the Delaware and Piscataway peoples. At the Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, Chef Alex Strong is leading a new team and menu presenting Native foods in a decidedly delicious way; · Founded by Emily Friedberg and Jean-Louise Conaway, D.C.'s Each Peach Market came about when the two friends discovered their mutual love of good food and deep curiosity for where it comes and how it is made. They also love to bring people together around the table. Ergo, Each Peach, to help our community discover amazing food and inspire the DIY culinary spirit; · In Arabic, “Yalla” mean's “let's go!” So, let's go to Lebanese chef Marcel Chehaieb's Yalla on U Street. It serves up tantalizing Middle Eastern cuisine... and echoes of a great night out in downtown Beirut. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Putney Theatre Company on Tour! At two outdoor venues this year, PTC brings you their funny, fast paced, modern English version of The Canterbury Tales. Inspired by Chaucer's Canterbury Tales but re-written into modern day English with hilarious effect, this fun version loses none of the charm of the original tales that have had such an enduring legacy on popular culture. Brought together by the Hostess of the Tabard Inn, we join our group of travellers on the way to Canterbury, among them the Wife of Bath, with her bawdy manners, The Pardoner and his relics, the anxious Cook, and the Prioress with her dog. This outdoor production is a delight for the senses with the cast performing in promenade style with lots of physical theatre, dancing and singing. The Hurlingham Festival, The Hurlingham Club, FulhamJust over Putney Bridge!August 30th – September 2nd Wednesday–Friday performances: 7.15pmSaturday performance: 2.30pmTickets and info:https://putneyartstheatre.org.uk/event-5304387CastThe Cook - Helen WoodThe Franklin - Richard SeedhouseThe Hostess - Penny WeatherallThe Miller - Oliver Robert-ValeThe Pardoner - Will HunterThe Prioress - Megan GoodThe Reeve - Aidan KershawThe Wife of Bath - Cait Hart DykeDirector: Frances BodiamComposer and Musical Director: Perry KitchenPhysical Theatre & Choreographer: Penny WeatherallCrew:Production Manager: Sarah JillingsStage Manager: Helen WoodASM: Sarah KitchenGraphics and Videos: Nick WellsDo come join us at The Hurlingham Festival – a four-day cultural feast! Wander around the exquisite grounds, enjoy the outdoor entertainment and food stalls, then make your way to the gardens for our performance. Situated in 42 acres of landscaped grounds adjacent to the River Thames in Fulham, the Hurlingham Club provides an idyllic venue for our production. Also appearing at St Margaret's Church on 9th and 10th September at 3pm.#hurlingham #theatre #supportlocalThe Putney Theatre Company at The South West End! See us online – putneytheatrecompany.org.uk
We first spoke to Marion Turner, an English professor at Oxford University, in 2019, about her award-winning biography of Geoffrey Chaucer. In her latest book, The Wife of Bath: A Biography, Turner paints an unconventional portrait of Chaucer's most famous—and clearly favorite—character: a bawdy, middle-aged, middle-class woman of multiple marriages. Alison of Bath is but one of the pilgrims Chaucer gathers around the table in his Canterbury Tales, but she is the only one to have inspired everyone from Shakespeare to James Joyce to Zadie Smith—and an equal number of misogynist critics, whether they were writing on vellum or in a 20th-century academic journal. Turner joins us on the podcast to discuss the Wife of Bath in her time and beyond, and why her voice still rings out with such force today.Go beyond the episode:Marion Turner's The Wife of Bath: A BiographyListen to our previous interview with Turner about Geoffrey Chaucer's lifeWatch Jean “Binta” Breeze perform her adaptation of Chaucer's tale, “The Wife of Bath in Brixton Market”Read Zadie Smith's play, The Wife of Willesden (which you can see performed this month with its original star if you happen to find yourself in Cambridge, Massachusetts)Read Patience Agbabi's poem “The Wife of Bafa” or watch her perform it at the modern version of the Tabard Inn—a breweryTune in every week to catch interviews with the liveliest voices from literature, the arts, sciences, history, and public affairs; reports on cutting-edge works in progress; long-form narratives; and compelling excerpts from new books. Hosted by Stephanie Bastek. Follow us on Twitter @TheAmScho or on Facebook.Subscribe: iTunes • Stitcher • Spotify • Google Play • AcastHave suggestions for projects you'd like us to catch up on, or writers you want to hear from? Send us a note: podcast [at] theamericanscholar [dot] org. And rate us on iTunes! Our theme music was composed by Nathan Prillaman. Hosted on Acast. See acast.com/privacy for more information.
What if Shakespeare and his friends had gotten together and carved their names on the wall of an inn made famous by Chaucer's The Canterbury Tales? In 2015, University of Wisconsin-Milwaukee history professor Dr. Martha Carlin found an anecdote in a little-known, unpublished manuscript that suggests such a link between these two great English writers. Unfortunately, the Tabard Inn burned down in the great Southwark fire of 1676, so there's no way of knowing the truth for sure. But even if it only was hearsay, this Shakespeare graffiti story—and the alehouse-centric connection between two writers over 200 years apart that it suggests—captures the imagination. Carlin talks with Rebecca Sheir about the anonymous diarist who wrote the account and what might have drawn Shakespeare and his pals to the Tabard Inn. Dr. Martha Carlin is a professor of history in the College of Letters & Science at the University of Wisconsin-Milwaukee. From the Shakespeare Unlimited podcast. © Folger Shakespeare Library. This podcast episode, "Betwixt Tavern and Tavern," was published July 15, 2015, and rebroadcast August 2, 2022. It was produced under the supervision of Garland Scott, and is presented with permission of rlpaulproductions, LLC, which created it for the Folger. It was edited by Gail Kern Paster and Esther Ferington. Ben Lauer and Esther French are the web producers. We had help from Lisa Nalbandian at Wisconsin Public Radio.
Food delivery has never been more popular, nor more essential to people's daily lives. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. Companies looking to take back control are creating their own platforms and systems. On this episode, Tech Bites host Jenifer Leuzzi talks with Brian Howenstein, Chief Operating Officer of ClusterTruck, a custom-built software platform that vertically integrates delivery-only dark kitchens. Launched in 2015, ClusterTruck has locations in Indiana, Ohio, and Missouri. This episode of Tech Bites is made possible by the generosity of the Tabard Inn. Interested in a deeper look into the current food delivery ecosystem of apps, restaurants, delivery workers, and consumers? Check out Tech Bites episodes 242, 243, and 244 for a look at the real-world costs of delivery and convenience.Photo Courtesy of ClusterTruck.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.
Welcome to the Instant Trivia podcast episode 145, where we ask the best trivia on the Internet. Round 1. Category: Tales 1: "Needful Things" is a recent tale of terror by this author of "It" and "Cujo". Stephen King. 2: In 1931 Jean de Brunhoff wrote the first of several children's tales about this elephant. Babar. 3: This author was one of the first to use the term "Jazz Age" in his "Tales of the Jazz Age" in 1922. Fitzgerald. 4: The general prologue to this monumental work describes the meeting of 30 pilgrims at the Tabard Inn. The Canterbury Tales. 5: "The Last of the Mohicans" is among the novels that make up this series of tales. The Leatherstocking Tales. Round 2. Category: "R" Town 1: "Believe It or Not", Mississippi, Tennessee and West Virginia all have a town named this. Ripley. 2: "Take A Ride" through this town, named for the ancestral home of William Penn's family. Reading. 3: Vikings founded the first permanent settlement in this national capital around 874. Reykjavik. 4: This Georgia city was founded in 1834 on a site that had 7 hills. Rome. 5: Founded in the 13th century, this major Dutch port was heavily damaged by German bombing in World War II. Rotterdam. Round 3. Category: Oscar-Winning Roles 1: Forrest Gump. Tom Hanks. 2: Rooster Cogburn. John Wayne. 3: Miss Daisy Werthan. Jessica Tandy. 4: 2009:He was really good as Bad Blake. Jeff Bridges. 5: 1999:Her multi-dimensional performance as Brandon Teena / Teena Brandon won an Oscar. Hilary Swank. Round 4. Category: The Deans List 1: Much of this Rat Pack crooner's hard-drinking persona may have been just for the cameras. Dean Martin. 2: In the 1930s this "lightheaded" pitcher led the National League in strikeouts 4 times. Dizzy Dean. 3: The then-new fad of skateboarding was celebrated in this duo's 1964 hit song "Sidewalk Surfin'". Jan and Dean. 4: It doesn't take a sausage to know that this country singer took "Big Bad John" to No. 1 in 1961. Jimmy Dean. 5: This author's thrillers turned into films include "Phantoms" and "Demon Seed". Dean Koontz. Round 5. Category: Whaaazuuup?! 1: On Dec. 14, 1972 Gene Cernan became the last man to drive a vehicle up here. the moon. 2: Launched Oct. 4, 1957, it circled the Earth once every 96 minutes, going 18,000 MPH. Sputnik. 3: Leonardo da Vinci sketched one of these in 1483; Sikorsky produced the first practical one in 1939. helicopter. 4: In May 1927 this plane was tested by flying from San Diego to NYC; it took 20 hours, 21 minutes. the Spirit of St. Louis. 5: With room for 700, this traveled 1 mile at a height of 70 feet on its only flight in 1947. the Spruce Goose. Thanks for listening! Come back tomorrow for more exciting trivia!
The George is a seventeenth-century coaching inn that stands near the site of the old Tabard Inn, where the Canterbury Tales begins. Travel back and forth between London and Canterbury happened for religious reason as well as pleasure.
"we're going to concentrate on the pilgrims and what they tell us about mediaeval life"
The start of the year is always a good time to make a plan for your career and look at what’s viable right now in the industry. If you’re looking to make a move or pivot your career, this episode of Tech Bites is for you. Host Jennifer Leuzzi talks with Alice Cheng, CEO and Founder of Culinary Agents, about current open positions, their new Marketplace, and how to build new skills for your new job. Tech Bites Episode 225 is made possible by the generosity of the Tabard Inn, a charming hotel and restaurant, located in the historic Washington DC area only five blocks from the White House.Photo Courtesy of RRE.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast .
Hello heathens! Join your favorite misfits on the Podcast for the rest of as sad they sit down with Dave Roubie and Kat Dean to talk local politics, culture and more!!
Dora Lobo was a lawyer and admits she didn't love it. She does love wine and has turned her passion into a career. Dora got her start in wine after moving to London in 2006 and working as a Junior Sommelier for one of Gordon Ramsay’s restaurants . (Yes we forgot to ask about that experience) She was also hired for the launch of luxury store Harrod’s wine department. (Betcha didn't know they even had one) After working as head sommelier for one of the leading luxury hotels in the world, Dora moved to Washington, DC and started working at The Tabard Inn as their Sommelier and Restaurant Manager and is now the Beverage Director for The Catering Company of Washington, selecting wines for private clients and Elizabeth’s Gone Raw. In this episode, Matt asks Dora many questions about the mysteries of wine and pairing. His biggest takeaway? Get rid of the stupid Wine apps on his phone. What we drank: Dora had Vouvray, a Chenin Blanc from the Loire Valley in France Matt had Wittmann 2018 Trocken Weisser Burgunder (Rheinhessen) We hope to have Dora back on the show to show Matt how to make a decent Old Fashioned. Special thanks to Cathy Heller for introduction through her Facebook group. Cathy has an amazing podcast called "Don't Keep Your Day Job ". You can connect with Dora on her Instagram or LinkedIn. Support the show: http://paypal.me/mattcundill See omnystudio.com/listener for privacy information.
We're airing an episode of the wonderful Queer & Catholic podcast Tabard Inn, where we talk about queerness in many aspects with Pat and Jacob Flores! ... In this special episode, husbands Pat and Jacob sat down over Christmas Myte and Syntia, the hosts of the the Queer, Latinx podcast Cabronas y Chingonas. It was an awesome conversation - their podcast tackles representation in the media, especially from a queer latinx perspective.
For the entirety of Shakespeare’s life, the Tabard Inn was a well established public inn on the mainstreet of Southwark, leading to London Bridge, and it was famous because Chaucer had set the opening scene of The Canterbury Tales there, but according to a 27 page hand written document once owned by famous antiquary David Laing, the Tabard Inn served as a frequent meeting place for William Shakespeare, who gathered there with famous friends like Richard Burbage, Ben Jonson, and other “roystering associates” of the 16th century, all of whom carved their names into the wooden panels of this iconic public house in an act of graffiti that turns out to be a key piece of history.This paper record was left unnoticed for decades inside the Edinburgh University Library until a reference to it was rediscovered by Martha Carlin in 2013. Martha is Professor of history at the University of Wisconsin-Milwaukee and she joins us today to share with us her fantastic discovery, the history of the Tabard Inn, why Shakespeare and his friends were writing on the walls there in the late 16th century.
Welcome to Tabard Inn, a podcast about the stories we tell and the events we discuss while on pilgrimage as Queer Catholics! Vine and Fig co-founder Pat Gothman and his fiancé Jacob Flores talked this week with America Magazine's national correspondent Michael O'Loughlin about his new podcast, PLAGUE, about the Catholic Church during the AIDS crisis. Subscribe to PLAGUESubscribe to the Vine and Fig NewsletterVine and Fig websiteSupport this podcast via PatreonTwitterInstagramSupport the show (https://www.patreon.com/vineandfigco)
Fiancés Pat & Jacob sit down with Vine & Fig co-founder Patrick Weston for an epic conversation covering everything from parents to talking animals to sex to tattoos. It's our first annual Thanksgiving Day Queer Family Dinner, and you need to go for a walk and take a break from your crazy family, throw on Tabard Inn and spend an hour with us. We are happy to be your chosen family today and every day!Support the show (https://www.patreon.com/vineandfigco)
Welcome to Tabard Inn, a podcast about the stories we tell and the events we discuss while on pilgrimage as Queer Catholics! Vine and Fig co-founder Pat Gothman and his fiancé Jacob Flores discuss the news and articles of the week most relevant to Queer Catholics and our allies. Special guest this week - Massimo Faggioli!Massimo's TwitterSubscribe to the Vine and Fig NewsletterVine and Fig websiteSupport this podcast via PatreonTwitterInstagramSupport the show (https://www.patreon.com/vineandfigco)
Welcome to Tabard Inn, a podcast about the stories we tell and the events we discuss while on pilgrimage as Queer Catholics! Vine and Fig co-founder Pat Gothman and his fiancé Jacob Flores discuss the news and articles of the week most relevant to Queer Catholics and our allies.Subscribe to the Vine and Fig NewsletterVine and Fig websiteSupport this podcast via PatreonTwitterInstagram1. Indianapolis Starts Firing Straight Allies at Catholic High School2. Tom Ranzweiller on LGBTQ Senior Centers3. Pope Francis Calls for a Church for the PoorSupport the show (https://www.patreon.com/vineandfigco)
Welcome to Tabard Inn, a podcast about the stories we tell and the events we discuss while on pilgrimage as Queer Catholics! Vine and Fig co-founder Pat Gothman and his fiancé Jacob Flores discuss the news and articles of the week most relevant to Queer Catholics and our allies.Subscribe to the Vine and Fig NewsletterVine and Fig websiteSupport this podcast via PatreonTwitterInstagram1. How Fashion is a Powerful Form of Affirmation for Many Queer People2. The Amazon Synod Continues and Gets More Racist3. Simcha Fisher says focus on the other 99% of what Jesus did instead of destroying statues4. What Día de los Muertos Can Teach Us About LifeSupport the show (https://www.patreon.com/vineandfigco)
Vine and Fig co-founder Pat Gothman and his fiancé Jacob Flores discuss the news and articles of the week most relevant to Queer Catholics.Submit a story for future episodes of Tabard Inn!Vine and Fig websiteSupport this podcast via PatreonTwitterInstagram1. Sam Smith changes their pronouns2. Pope Francis on schisms3. The Spiritual Practice of Noticing Everything4. How to make change on campusThe Last Days of Judas IscariotSupport the show (https://www.patreon.com/vineandfigco)
Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially wine, tea and cocktails. She's turned that love into roughly 18 years of serving drinks as a bartender, bar manager and part-time Sommelier. She is currently the Social Media Manager for a local wine distributor with a focus on natural wines. She is also a co-founder of Redeye Menus, a sherry pairing dinner social club that pairs sherry with Asian food. You might also find Chantal freelancing as a Sherry educator, promoting the local library or just doing some chalk art. Her current regularly scheduled passion is running the "Literary Cocktails" series in the Reading Room of Petworth Citizen every weekend where she creates specialty cocktail menus that are inspired by classic and contemporary literature. In the past, she held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the winelist and cocktail program. This is where she was named EaterDC's 2013 Bartender of the Year and one of Daily Meal's 25 Top Bartenders in America. She was also the first Head Mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine. A true student of all things liquid, she is a Bar Ready graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers and a Certified Sherry Educator from the Consejo Regulador in Jerez. She also plays a mean game of pool. You can find her posting regularly on Twitter and Instagram as @shinobipaws.
This week on StoryWeb: Geoffrey Chaucer’s The Canterbury Tales. Whan that aprill with his shoures soote The droghte of march hath perced to the roote, And bathed every veyne in swich licour Of which vertu engendred is the flour. . . . Oh, how I loved learning how to recite these opening lines to “The Prologue” of Geoffrey Chaucer’s The Canterbury Tales. While I was by no means a scholar of medieval literature (modern literature being far more to my taste, as you know if you are a devoted StoryWeb listener), I reveled in learning about the language, the religious pilgrimage Chaucer’s narrators were on, loved delving into their various voices. What a magical storytelling device! Imagine thirty travelers walking from London to Canterbury to worship at the shrine of St. Thomas Becket. How would they while away their time? By holding a storytelling competition, of course, and regaling each other with one tale after another. Storytelling was an immensely popular form of entertainment in England at that time, and storytellers had enjoyed besting one another in contests for centuries. The prize for the winner? A free meal at the Tabard Inn at Southwark on their return from Canterbury. What emerges from this narrative device is one of the great masterworks of world literature. Pilgrims from all walks of life tell tales. As Oxford scholar Nevill Coghill notes, The Canterbury Tales offers readers a "concise portrait of an entire nation, high and low, old and young, male and female, lay and clerical, learned and ignorant, rogue and righteous, land and sea, town and country." We listen as the merchant spins his fable and as the miller – who admits he is quite drunk – tells the uproarious and bawdy story of a cuckolded carpenter. And of course, no one can forget the wife of Bath’s Arthurian legend, her pre-feminist insights about women’s authority honed from her five marriages. Other tales are told by a knight, a reeve, a cook, a man of law, a friar, a summoner, a clerk, a squire, a franklin, a physician, a pardoner, a shipman, a prioress, a monk, and a nun’s priest. Chaucer began writing The Canterbury Tales in 1387, and it appears that the collection was unfinished when he died in 1400. Nevertheless, The Canterbury Tales -- twenty-four tales with over 17,000 lines of poetry – is considered by virtually everyone to be his masterpiece. Think you wouldn’t be interested in this 600-year-old collection of tales? You might be surprised! An easy way to dip a toe into The Canterbury Tales is to read a modern English translation. Once you’ve laughed until you’ve cried from reading “The Miller’s Tale,” maybe you’ll even feel brave enough to try the late Middle English in which Chaucer wrote The Canterbury Tales. It takes some getting used to – and it can help to have an edition with the original Middle English and the modern English translation side by side. Fordham University’s Internet Medieval Sourcebook provides a good online Middle English/Modern English version of “The Prologue.” Librarius provides parallel original text and translated text for many of the other tales. It can also be fun to listen to an audio version of the tales in Middle English. LibriVox provides a useful collection of audio recordings of the various tales. When you listen, you’ll quickly discover that I am practically butchering Chaucer’s rich and rhythmic Middle English (told you I’m not a medieval scholar!), but that doesn’t stop me from thoroughly enjoying reading Chaucer’s original lines of poetry aloud. They’re just so darned fun to say! For a unique perspective on The Canterbury Tales, read or listen to a five-part NPR series that retraces the steps of Chaucer’s pilgrims to explore the Britain of today. The series includes an interactive map tracing the route from London to Canterbury. Finally, you can go even further in your exploration of all things Chaucer by visiting Harvard University’s Geoffrey Chaucer Page. Georgetown University’s Labyrinth website provides extensive resources for Medieval studies. Visit thestoryweb.com/chaucer for links to all these resources and to listen to Professor Jess B. Bessinger, Jr., read “The Prologue.”
If you follow international affairs, it often feels like you can't go to a lecture or read an article without being told that the world's economic and military center of gravity is shifting from West to East. Michael Auslin takes a different view in his new book, The End of the Asian Century: War, Stagnation, and the Risks to the World's Most Dynamic Region (Yale University Press, 2017). We sat down at the Tabard Inn in Washington, DC to talk about it. Auslin argues that Asia's golden age is over and the region is likely to be approaching an era of instability when it comes to economies, political systems, demographics, and war. Our conversation ranged broadly from U.S. interests in the region, the state of America's alliances, China's anxieties, and President Obama's missed opportunities. We also preview a new series on "Reclaiming Realism" and I tease a new bi-weekly podcast we have rolling out early next week called Bombshell. Have a listen! Produced by Tré Hester Image: State Department
Castro's dead, Trump's president, and everything's falling to pieces. What better time to read actor Michael Paré's fan mail? That's what Ed and John do, as well as discuss the diners of New England, the seafood of Seattle, favorite skillets, how to get good customer service, and how to hang out with deer. Follow links to the 15 best diners in New England, "Cowboys Are Frequently, Secretly (Fond of Each Other)", Eddie and the Cruisers II, Dear Michael, the best skillet, Finex cookware, Commander's Kitchen, the Tabard Inn, steamed cheeseburgers, geoduck, Omega Ouzeri, Porkchop & Co, Joule, Red Oaks, Catastrophe, John Beer's Lucinda, and Japanese Westworld.
Today on Animal Instinct, we're joined by oceans expert Matthias Elliot to talk all about global warming's "ugly step-sister:" ocean acidification. Man-made carbon emissions affect the pH level of the planet's oceans; listen in to learn all about what that does to their ecology and wildlife.
What makes Bristol Bay salmon so special? Find out on a brand new episode of The Farm Report. Host Erin Fairbanks is joined by Chef William Dissen, chef/owner of Market Place Restaurant in Asheville, North Carolina and fisherman Chris Nicholson to talk about Alaska’s Bristol Bay and the salmon that run there. Chef Dissen won a scholarship through Chef’s Collaborative to visit the Bristol Bay fisheries and shares his takeaways from the experience. Chris Nicholson has been fishing the area for years and adds his insights to the conversation. He also gives listeners an explanation of the Pebble Mine situation threatening the Bristol Bay region. This program was brought to you by Tabard Inn. “In my career as a chef, I’ve seen grouper that 10 years ago used to be 30 pound fish on average now coming in as a 5-6 pound fish. You really have a connection with that when you’re ordering it and filleting it on a daily basis and realizing something is happening here.” [06:00] “Bristol Bay feels like the edge of the world. Using adjectives like raw, epic and natural are an understatement.” [14:00] –William Dissen on The Farm Report
What if Shakespeare and his friends had gotten together and carved their names on the wall of an inn made famous by Chaucer’s Canterbury Tales? The intriguing possibility of such a link between these two great English writers stems from an anecdote found in a little-known manuscript. Unfortunately, The Tabard Inn burned down in the great Southwark fire of 1676, so there’s no way of knowing the truth for sure. But the Shakespeare graffiti story grabs our imagination even if it was only hear-say, and that tells us something about the intense hunger out there for more details about the playwright’s life. Our guest is Martha Carlin, professor of history at the University of Wisconsin-Milwaukee. She was interviewed by Rebecca Sheir. The title of this podcast is “Betwixt tavern and tavern.” "Thou hast saved me a thousand marks in links and torches, walking with thee in the night betwixt tavern and tavern… " —HENRY IV, PART 1 (3.3.43-45) From the Shakespeare Unlimited podcast series. Published July 15, 2015. © Folger Shakespeare Library. All rights reserved. This episode was produced by Richard Paul; Garland Scott is the associate producer. It was edited by Gail Kern Paster and Esther Ferington. We had help from Lisa Nalbandian at Wisconsin Public Radio.
This week on All in the Industry, Shari Bayer is joined by Anthony Rudolf, founder of Journee, former Director of Operations for the Thomas Keller Restaurant Group and all around hospitality industry veteran. Journee aims to build a community of restaurant professionals, by restaurant professionals, to collaborate, learn, inspire; in person and online. Tune in and hear more about this great initiative! This program was brought to you by The Tabard Inn. “I am more restaurant professional than I am average consumer than I am food critic or writer by far. I don’t ever really find joy in somebody else’s pain – I’m on their side .. that’s my peer!” [38:00] –Anthony Rudolf on All in the Industry
Is it spring yet?! This week on Eat Your Words, host Cathy Erway is optimistically talking spring vegetable gardens, specifically tomatoes, with “tomatomaniac” Scott Daigre. Every year, Scott hosts TomatoMania!, a traveling pop-up sale of hundreds of heirloom and hybrid tomato seedlings and has also recently released the new book “Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen.” In the book, Scott provides a peek into his Ojai, California, tomato patch and details a “reality gardening” approach to growing the world’s favorite summer treat. Tomatomania! walks readers through every step of the tomato gardening process, from the earliest planning stages to those final satisfying kitchen table moments of the season. Scott previews what to expect out of this year’s TomatoMania! event and leads an interesting discussion on tomato varieties and the ‘breeding’ process. Tune in and become a ‘maniac along with Cathy! This program was brought to you by the Tabard Inn. “Tomatoes are a huge springboard for the spring garden and for people in the growing season.” [3:20] “The book combines all the information and know how that how we’ve gained from all these years, so it celebrates tomatoes!” [19:39] —Scott Daigre on Eat Your Words
Whether your sales up or down, there has to be a reason. So what’s behind the participation slump among students who don’t qualify for free or reduced-priced meals? Some school nutrition professionals say it’s a clear case of cause and effect: paying kids don’t like the new menus, so they’re not buying. But a recent report from the Food Resource and Action Center describes a much more complex set of circumstances. So does the experience of one well-to-do Kansas high school, where competitive foods are losing ground to the healthier, reimbursable “deal meal.” This program has been sponsored by The Tabard Inn. located in Washinton DC. “The vast majority of schools are offering competitive foods. USDA research says that competitive foods drive students away from the school meals program. They create stigma, especially for middle and high school students, where it’s not necessarily the cool thing to be participating in the school meals program” –Jessie Hewins on Inside School Food “We were anticipating a drop in our a la carte sales, just like all the other schools implementing Smart Snacks. However, our reimbursable meals are up. Part of that is due to the fact that we’ve turned everything inside of the serving area into a potential reimbursable meal. We’re calling it a ‘meal deal.'” “We encourage the high schools kids to take a whole apple or banana with them, to eat in study hall or before practice, and a lot of them are doing that. It’s the change we want to see. The more popular students are being role models in this, and that’s helping a lot.” –Amy Droegemeier on Inside School Food
On a thought provoking episode of What Doesn’t Kill You, Katy Keiffer is joined by Danielle Nierenberg, President of Food Tank (www.FoodTank.com) and an expert on sustainable agriculture and food issues. Danielle has authored or contributed to several major reports and books, including Happier Meals: Rethinking the Global Meat Industry (2005), State of the World 2011: Innovations that Nourish the Planet (Editor and Project Director, 2011), Eating Planet 2012 (2012), Food and Agriculture: The Future of Sustainability (2012), and Food Tank by the Numbers: Family Farming Report. Danielle tackles a variety of topics on the show today and previews some of the discussions that will take place at the upcoming 1st annual Food Tank Summit! Food Tank, in partnership with The George Washington (GW) University, is excited to announce the 1st Annual Food Tank Summit at the Jack Morton Auditorium (former home of CNN’s Crossfire)! This two-day event will feature more than 75 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; food waste, urban agriculture, family farmers, farm workers, and more. This program was brought to you by Tabard Inn. “So many people are watching food as a spectator sport. If we could use those forums to teach people practical things we could make some headway.” [08:00] “We try to spread information – spread it to a range of stakeholders whether it’s regular eaters, policy makers, businesses…really just exploring how the use of information can spread innovations – not just from north to south but south to south – having communities talk to each other.” [28:00] “If we ignore industry, we’ll never make the change we need to see.” [33:00] –Danielle Nierenberg on What Doesn’t Kill You
On a thought provoking episode of What Doesn’t Kill You, Katy Keiffer is joined by Danielle Nierenberg, President of Food Tank (www.FoodTank.com) and an expert on sustainable agriculture and food issues. Danielle has authored or contributed to several major reports and books, including Happier Meals: Rethinking the Global Meat Industry (2005), State of the World 2011: Innovations that Nourish the Planet (Editor and Project Director, 2011), Eating Planet 2012 (2012), Food and Agriculture: The Future of Sustainability (2012), and Food Tank by the Numbers: Family Farming Report. Danielle tackles a variety of topics on the show today and previews some of the discussions that will take place at the upcoming 1st annual Food Tank Summit! Food Tank, in partnership with The George Washington (GW) University, is excited to announce the 1st Annual Food Tank Summit at the Jack Morton Auditorium (former home of CNN’s Crossfire)! This two-day event will feature more than 75 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; food waste, urban agriculture, family farmers, farm workers, and more. This program was brought to you by Tabard Inn. “So many people are watching food as a spectator sport. If we could use those forums to teach people practical things we could make some headway.” [08:00] “We try to spread information – spread it to a range of stakeholders whether it’s regular eaters, policy makers, businesses…really just exploring how the use of information can spread innovations – not just from north to south but south to south – having communities talk to each other.” [28:00] “If we ignore industry, we’ll never make the change we need to see.” [33:00] –Danielle Nierenberg on What Doesn’t Kill You
There is perhaps no city in the nation more strongly associated with fish than Monterey, CA, home to the world-famous Monterey Bay Aquarium and the setting for John Steinbeck’s Cannery Row. But most of the seafood harvested from local waters is processed in China and sold to international markets. At Monterey Peninsula Unified School District, food service director Jenn Gerard wants to do something about that. Learn how she’s teamed up with a pioneering CSF (community supported fishery) to purchase Pacific Grenadier for her popular fish tacos. This program was brought to you by Tabard Inn.
On today’s episode of Eating Matters, host Kim Kessler interviews Chef Evan Hanczor and Chef Michael Leviton to discuss the roll of chefs in food policy; a roll that is becoming more and more relevant in the recent years. Kim first allows the chefs to explain how they got into food and how they grew in the industry. They then move onto discussions regarding the need for food sustainability and the various methods of encouraging this. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking. In 2012, Brooklyn’s Egg owner George Weld and Hanczor opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Hanczor a 2013 StarChefs.com Rising Star Sustainability Award. Michael Leviton has worked with some of the world’s top chefs and finest restaurants including: Joyce Goldstein at Square One, Alain Rondelli at Ernie’s, Gilbert Le Coze, Francois Payard and Eric Ripert at Le Bernadin, Elka Gilmore at Liberté and Elka, and Daniel Boulud at Le Cirque. In 1996, Leviton moved back to Boston to serve as Executive Chef at UpStairs at the Pudding. In February 1999, he opened Lumiere in his hometown of Newton, MA. In just a short period of time, Lumiere has become one of the best restaurants in the Boston area. This show was brought to you by Tabard Inn. “When I learned to cook, there was no such thing as sustainability as it applied to food. It’s just that if you wanted to be the best chef, you needed the best ingredients” [6:30] —Michael Leviton on Eating Matters “Bootcamp was a really interesting program for me….Chef’s interested in sustainability, there’s an easy path in making an impact through your customers, through your supply train, through where you choose to buy, how you choose to serve etc. ” [14:30] —Evan Hanczor on Eating Matters
Quick service restaurants are one of the most interesting case studies in sustainability and sourcing – and Chipotle is arguably the best in the business. Tune in to a brand new episode of What Doesn’t Kill You as Katy Keiffer chats with Chipotle Communications Director Chris Arnold. Chris oversees a variety of external communications, including media relations, government relations and public affairs, and philanthropic programs for the national burrito restaurant. He is an architect of the company’s brand and external messaging, and a counselor to the company’s executive team. Get an inside look at the companies philosophy, initiatives and future plans. This program was brought to you by Tabard Inn. “When you’re dealing with very small niche producers in the United States it’s difficult for them to sell at prices that work with our model and it’s difficult for our model to work with theirs.” [06:00] “If you’re going to sell tacos at 99 cents then you can’t have a 34% food cost.” [09:00] –Chris Arnold on What Doesn’t Kill You
Quick service restaurants are one of the most interesting case studies in sustainability and sourcing – and Chipotle is arguably the best in the business. Tune in to a brand new episode of What Doesn’t Kill You as Katy Keiffer chats with Chipotle Communications Director Chris Arnold. Chris oversees a variety of external communications, including media relations, government relations and public affairs, and philanthropic programs for the national burrito restaurant. He is an architect of the company’s brand and external messaging, and a counselor to the company’s executive team. Get an inside look at the companies philosophy, initiatives and future plans. This program was brought to you by Tabard Inn. “When you’re dealing with very small niche producers in the United States it’s difficult for them to sell at prices that work with our model and it’s difficult for our model to work with theirs.” [06:00] “If you’re going to sell tacos at 99 cents then you can’t have a 34% food cost.” [09:00] –Chris Arnold on What Doesn’t Kill You
This week, on the very first episode of Eating Matters, host Kim Kessler kicks off the episode with a roundtable discussion on food news and policy with Cathy Nonas and Denis Stearns. Cathy is the Senior Advisor to the Bureau of Chronic Disease Prevention & Tobacco Control at the New York City Department of Health and Mental Hygiene while Denis was a founding partner of Marler Clark, LLP, PS, a Seattle-based law firm with a national practice devoted to the representation of persons injured by unsafe food and drink. After the break, Kim welcomes Ricardo Salvador, the senior scientist and director of the Food & Environment Program of the Union of Concerned Scientists. Kim talks with Ricardo about his role at the UCS which includes working with citizens, scientists, economists, and politicians to transition our current food system into one that grows healthy foods while employing sustainable practices. Tune in for an info-packed episode! This program was brought to you by The Tabard Inn. “The fact that a disparity exists between rich and poor, in terms of food choice, is not new. There’s sufficient data to prove that healthier food is more expensive and usually more perishable.” [2:26] —Cathy Nonas on Eating Matters “Like so many things in the food industry, the use of antibiotics comes down to economics, which is really to say: it’s about profit and loss.” [5:57] —Denis Stearns on Eating Matters “Food is actually a big part of how we use our world. It is the world’s largest user of fresh water, with climate change this is a huge factor in terms of how we’re going to feed ourselves sustainably. Food is connected to everything. Literally.” [19:13] —Ricardo Salvador on Eating Matters
Inside School Food kicks off the new school year with a discussion of the nutrition standards mandated by the Healthy Hunger Free Kids Act of 2010. This school year, SFAs are being asked to do even more–more fruit, more whole grain, and less sodium, along with new, very strict guidelines on a la carte and snack items. Can they do it? Two food service directors from medium-size districts at opposite ends of the country weigh in on their successes and challenges to date, and their hopes and concerns for 2014-15. This program was brought to you by Tabard Inn. “We in Washington had a nutrition policy that was required in the 05-06 school year, so we’ve been on this path for almost 10 years now.” [05:00] –Karen Brown on Inside School Food If we had more commodities it would help American farms, give us food and be a win-win situation instead of just asking for an increase of money. Times are tough everywhere.” [25:00] –Donna Martin on Inside School Food
Deborah Harkness on Sustainable Seafood. First – Emily chats with New York Times best selling author Deborah Harkness, who wrote the All Souls Trilogy of fantasy books. Her wine blog, Good Wine Under $20, is an online record of her search for the best, most affordable wines. These efforts have been applauded by the American Wine Blog Awards, Saveur.com, Wine & Spirits magazine, and Food & Wine magazine. Her wine writing has also appeared on the website Serious Eats and in Wine & Spirits magazine. Later in the show, she opines on the state of sustainable seafood with some help from Tom Colicchio. This program was brought to you by Tabard Inn. “I grew up in a family where there was always wine on the table.” [02:00] –Deborah Harkness on Sharp & Hot
In Jefferson County, Colorado, a better school lunch often starts with better chicken: locally and sustainably grown, without antibiotics, and prepared from scratch. In the world of K-12 food service, this is widely regarded as an Olympian swan dive off a 33-foot-high board–beautiful to behold, but not something you can or should try at home. Today’s guests on Inside School Food explain how they do it (turns out it’s not that hard, if you’ve got ovens and the right supplier), and how their effort impacts student health. This program was sponsored by Tabard Inn. “It’s easy for us to sell whole birds, it’s easy for us to sell chicken breast – but when we’re parting the birds out, we often end up with dark meat as a byproduct. We usually just end up selling that as a commodity product into the marketplace and we’re not able to get a premium price for it even though it’s a premium product. We’re able to sell it into the school districts and supply them with a premium product because of how we raise those birds. That allows them to sell a meal at a very price conscious point – then we know those kids are able to eat a quality meat, schools are able to meet their budget and we even end up with some marketing out of that.” [24:00] –Chad Anderson on Inside School Food
Why will soil save us? Kristin Ohlson has the answer. Kristin, the author of The Soil Will Save Us: How Scientists, Farmers, and Foodies Are Healing the Soil to Save the Planet, is this week’s guest on Eat Your Words with host Cathy Erway. Tune in for an in-depth conversation on soil science, climate change and sustainably minded farming. Did you know 80 billion tons of carbon has been lost from the worlds soil? Get an inside look at soil and its importance in agriculture today. This program was sponsored by Tabard Inn. “Soil microorganisms get carbon fuel from the plants and create a carbon glue that holds together pieces of soil and organic matter deep down to create a habitat for themselves and control flow of water in the soil. It creates a honeycomb structure in the soil.” [06:00] “Scientists estimate that 80 billion tons of carbon have been lost from the worlds soil. That started thousands of years ago.” [12:00] –Kristin Ohlson on Eat Your Words
NRDC attorney Avinash Kar breaks down the news that drug companies have agreed to re-label antibiotics in compliance with recent FDA guidances on their usage in livestock agriculture. In a wide ranging discussion Kar covers the loopholes in the guidances, the pending legislation co-sponsored by NRDC to regulate and monitor antibiotic use in livestock in California, and how to manage intensive livestock agriculture without the use of these important drugs either for growth promotion or disease prevention. On a sad note, after this broadcast it was learned that, Dr. Scott Hurd, a previous guest on the show, and referenced several times during this program, passed away suddenly yesterday. Our condolences to his friends and family. This program has been sponsored by Tabard Inn. Today’s music provided by Dead Stars. “There’s a lot of evidence that the use of antibiotics in animals is contributing to adverse health effects in humans.” [16:45] –Avinash Kar on What Doesn’t Kill You
NRDC attorney Avinash Kar breaks down the news that drug companies have agreed to re-label antibiotics in compliance with recent FDA guidances on their usage in livestock agriculture. In a wide ranging discussion Kar covers the loopholes in the guidances, the pending legislation co-sponsored by NRDC to regulate and monitor antibiotic use in livestock in California, and how to manage intensive livestock agriculture without the use of these important drugs either for growth promotion or disease prevention. On a sad note, after this broadcast it was learned that, Dr. Scott Hurd, a previous guest on the show, and referenced several times during this program, passed away suddenly yesterday. Our condolences to his friends and family. This program has been sponsored by Tabard Inn. Today’s music provided by Dead Stars. “There’s a lot of evidence that the use of antibiotics in animals is contributing to adverse health effects in humans.” [16:45] –Avinash Kar on What Doesn’t Kill You
Sarah Krathen fell in love with restaurant work at the age of fifteen. She started as a barker for a restaurant on Duval Street in Key West, which meant her job was to get tourists to come in off the street and eat there. The owner of Fogarty’s, a much bigger, newer, and better restaurant, saw her at work and hired her as a hostess. At Fogarty’s, she went from hostess to server to expo (the intermediary between the kitchen and the customers) and then decided to attend culinary school. She enrolled in the Culinary Institute of America, received an associate degree in culinary arts, and then completed a fellowship under her mentor, John Storm, in the on-campus Ristorante Caterina de’ Medici. It was during that fellowship that she met Emma Hearst, a meeting that she describes as the most important of her life. The pair became best friends, roommates, and eventually business partners. Sorella opened on New York’s Lower East Side in 2008, with Sarah managing the front of the house and beverage program. In Fall 2013, Sarah and Emma launched their debut cookbook:Sorella: Recipes, Cocktails & True Stories from our New York Restaurant, featuring over 100 recipes adapted from the Sorella’s menu, woven together by the story of how they went from culinary school friends to young business partners, driven by a shared dream of opening a restaurant. This program has been sponsored by Tabard Inn. Today’s music provided by The Hollows. “We were nobodies, but we mentioned that we wanted to open a restaurant, and we were treated like gold.” [11:40] “She took some things off the menu that I never thought would come off..but I realized that was a good idea.” [25:25] Sarah Krathen on In The Drink
On today's THE FOOD SEEN, Lisa Gross, founder/CEO of The League of Kitchens, grew up in NYC, daughter of a Korean immigrant and a Jewish New Yorker, all the while eating soup, either doenjang-guk (soy bean paste soup) and matzo ball that is. Her work as an artist, educator, and social entrepreneur has always questioned the values and perceptions of social history, cross-cultural relations, domestic space, and national identity. Projects like The Boston Tree Party, an urban agricultural and political public arts project, engaged the citizens of Boston in a discourse about civic fruit, planting upwards of 70 pairs of apple trees, hoping to bear 15,000 fruit within 4 years. Lisa's most recent endeavor, The League of Kitchens, celebrates NYC's largest wave of immigration since the early 20th century by empowering immigrant women who's passions as home cooks translate into inspiring teachers. These women invite guests into their homes, interactively teaching them of their native cuisines, ranging from Afghanistan, Bangladesh, Greece, India, Lebanon, and Korea. You'll learn how to make Murgir Mangsho (chicken curry), Mantu (dumplings filled with meat and onions and a tomato-chana dal sauce), Spanakopita (spinach pie), Keftedes with Tzatziki (meatballs with cucumber yogurt sauce), Galbi (Korean short ribs), Ka'ak Bi Tamer (Date Cookies, with mahlab, nutmeg, nigella, sesame seeds), and Mixed Dal (lentils, green chiles, garlic, coriander, cumin, tomatoes, fresh curry leaves, toasted mustard seeds, red chili powder) … all within the boroughs of Brooklyn and Queens. Sign up for your workshop today! This program has been sponsored by Tabard Inn. “There's often very little opportunity to have really meaningful interaction from people from other backgrounds.” [14:15] Lisa Gross on The Food Seen
McKenzie Funk is one of the founding members of the journalism collective Deca. Since 2000, his reporting has taken him all over the United States and to dozens of countries on six continents. A National Magazine Award finalist and former Knight-Wallace Fellow, he won the Oakes Prize for Environmental Journalism for a story about the melting Arctic and was a finalist for the Livingston Award for Young Journalists for his interview in Tajikistan with one of the first prisoners released from Guantanamo Bay. His writing has appeared in Harper’s, National Geographic, Outside, Rolling Stone, Bloomberg Businessweek, and The New York Times. He is the author of Windfall, The Booming Business of Global Warming. Tune into this episode to learn how opportunism is emerging from the issues involved with global warming. Learn how water rights are being sold along the Colorado River, and what it means for sustainability and access. Why has government been so slow to create legislation around climate change across the globe? Are there any technologies that could potentially reverse the effects of climate change? Find out on this week’s edition of What Doesn’t Kill You! Thanks to our sponsor, Tabard Inn. “A lot of the drought in the American west can be attributed to a lack of glacial ice in the Colorado River and the Sierra Nevada.” [11:50] “These climate tech fixes are not bad, but they’re expensive… cutting carbon can be helpful to everybody.” [23:15] — McKenzie Funk on What Doesn’t Kill You
McKenzie Funk is one of the founding members of the journalism collective Deca. Since 2000, his reporting has taken him all over the United States and to dozens of countries on six continents. A National Magazine Award finalist and former Knight-Wallace Fellow, he won the Oakes Prize for Environmental Journalism for a story about the melting Arctic and was a finalist for the Livingston Award for Young Journalists for his interview in Tajikistan with one of the first prisoners released from Guantanamo Bay. His writing has appeared in Harper’s, National Geographic, Outside, Rolling Stone, Bloomberg Businessweek, and The New York Times. He is the author of Windfall, The Booming Business of Global Warming. Tune into this episode to learn how opportunism is emerging from the issues involved with global warming. Learn how water rights are being sold along the Colorado River, and what it means for sustainability and access. Why has government been so slow to create legislation around climate change across the globe? Are there any technologies that could potentially reverse the effects of climate change? Find out on this week’s edition of What Doesn’t Kill You! Thanks to our sponsor, Tabard Inn. “A lot of the drought in the American west can be attributed to a lack of glacial ice in the Colorado River and the Sierra Nevada.” [11:50] “These climate tech fixes are not bad, but they’re expensive… cutting carbon can be helpful to everybody.” [23:15] — McKenzie Funk on What Doesn’t Kill You
Looking to get something special for that special someone on Valentine’s Day? Skip the roses and try some slow flowers! What’s a slow flower? Well, Debra Prinzing is here today on We Dig Plants to explain! Alice Marcus Krieg and Carmen Devito invite Debra onto the program to discuss her infatuation with local, seasonal, American-grown flowers, and why she wrote about the floral industry entitled Slow Flowers. Why is origin labeling not required for flowers? Hear how Debra made a flower arrangement a day using whatever flowers and plants were in season at the time! Are there any special government grants for American flower producers? Find out on this week’s edition of We Dig Plants! Thanks to our sponsor, Tabard Inn. Music by Idgy Dean. “This artisanal notion allows us to slow down and connect with nature.” [11:30] “There are floral designers that are growing their own flowers out of the desire to have the most unique varieties!” [17:50] — Debra Prinzing on We Dig Plants
This week on What Doesn’t Kill You, Katy Keiffer calls Dr. Marion Nestle to talk about dubious effectiveness of nutritional and dietary supplements. Dr. Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health; and Professor of Sociology at New York University. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. Learn about the origins of the supplement industry in the 60s & 70s, and find out why supplements are not regulated by the FDA. Are there any benefits to taking supplements? Hear how the supplement industry uses statins from prescription drugs in their products, and how they are able to sell these pills over the counter! Later, Katy and Dr. Nestle discuss the marketing tactics of the supplement industry, and how they seduce their customers. Thanks to our sponsor, Tabard Inn. “We got hooked on supplements when we started getting suspicious about the food system… There is very little evidence that they do good, and some evidence that they do harm.” [3:00] — Dr. Marion Nestle on What Doesn’t Kill You
This week on What Doesn’t Kill You, Katy Keiffer calls Dr. Marion Nestle to talk about dubious effectiveness of nutritional and dietary supplements. Dr. Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health; and Professor of Sociology at New York University. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. Learn about the origins of the supplement industry in the 60s & 70s, and find out why supplements are not regulated by the FDA. Are there any benefits to taking supplements? Hear how the supplement industry uses statins from prescription drugs in their products, and how they are able to sell these pills over the counter! Later, Katy and Dr. Nestle discuss the marketing tactics of the supplement industry, and how they seduce their customers. Thanks to our sponsor, Tabard Inn. “We got hooked on supplements when we started getting suspicious about the food system… There is very little evidence that they do good, and some evidence that they do harm.” [3:00] — Dr. Marion Nestle on What Doesn’t Kill You
Joel Makower is chairman and executive editor of GreenBiz Group Inc. and producer of GreenBiz.com. For 20 years, Joel has been a well-respected voice on business, the environment, and the bottom line. He is executive editor of the acclaimed website GreenBiz.com and its sister sites, conferences, and research, all produced by GreenBiz Group, of which he is co-founder and chairman; he is also lead author of the annual State of Green Business report and hosts the State of Green Business Forum, the GreenBiz Innovation Forum, and other events. Joel also serves as a senior strategist for GreenOrder, a sustainability management consultancy, and is co-founder of Clean Edge, a cleantech research firm. He is author of more than a dozen books, including Strategies for the Green Economy. He also writes “Two Steps Forward”, a popular blog on green business, clean technology, and green marketing. Joel joins Katy Keiffer on this week’s edition of What Doesn’t Kill You to talk about McDonald’s, and their recent announcement that they will aim to source only sustainable beef by 2016. How will McDonald’s define sustainability for their purposes? Why is McDonald’s jumping into the responsible beef market? Find out all of this and more on this week’s episode of What Doesn’t Kill You! Thanks to our sponsor, Tabard Inn. “Most of what companies are doing is not known; the media isn’t talking about it!” [5:00] “Consumers want what they want, but they aren’t always willing to pay for it.” [22:20] — Joel Makower on What Doesn’t Kill You
Joel Makower is chairman and executive editor of GreenBiz Group Inc. and producer of GreenBiz.com. For 20 years, Joel has been a well-respected voice on business, the environment, and the bottom line. He is executive editor of the acclaimed website GreenBiz.com and its sister sites, conferences, and research, all produced by GreenBiz Group, of which he is co-founder and chairman; he is also lead author of the annual State of Green Business report and hosts the State of Green Business Forum, the GreenBiz Innovation Forum, and other events. Joel also serves as a senior strategist for GreenOrder, a sustainability management consultancy, and is co-founder of Clean Edge, a cleantech research firm. He is author of more than a dozen books, including Strategies for the Green Economy. He also writes “Two Steps Forward”, a popular blog on green business, clean technology, and green marketing. Joel joins Katy Keiffer on this week’s edition of What Doesn’t Kill You to talk about McDonald’s, and their recent announcement that they will aim to source only sustainable beef by 2016. How will McDonald’s define sustainability for their purposes? Why is McDonald’s jumping into the responsible beef market? Find out all of this and more on this week’s episode of What Doesn’t Kill You! Thanks to our sponsor, Tabard Inn. “Most of what companies are doing is not known; the media isn’t talking about it!” [5:00] “Consumers want what they want, but they aren’t always willing to pay for it.” [22:20] — Joel Makower on What Doesn’t Kill You
This week on What Doesn’t Kill You, Katy Keiffer is talking about the King Amendment to the Farm Bill with John Goodwin, Director of Animal Cruelty Policy for the Humane Society’s Animal Rescue Team, and Brian Klippenstein of Protect the Harvest. The King Amendment is a highly-debated measure that features unclear language concerning the regulation of transported agricultural products across state lines. The King Amendment also has repercussions on food safety, animal welfare, and more. Does the amendment prevent a state from regulating both in-state and out-of-state producers beyond federal standards, or does it only prohibit a state from setting production requirements for food sold in-state if the food is produced or manufactured in another state? Learn about the vitriolic opposing viewpoints of John and Brian’s groups, and why Katy believes that their clash is unproductive. This program has been sponsored by Tabard Inn. “It [King Amendment] really should have gone to at least one judiciary hearing where constitutional lawyers could really debate and vet this thing!” [23:10] — John Goodwin on What Doesn’t Kill You
This week on What Doesn’t Kill You, Katy Keiffer is talking about the King Amendment to the Farm Bill with John Goodwin, Director of Animal Cruelty Policy for the Humane Society’s Animal Rescue Team, and Brian Klippenstein of Protect the Harvest. The King Amendment is a highly-debated measure that features unclear language concerning the regulation of transported agricultural products across state lines. The King Amendment also has repercussions on food safety, animal welfare, and more. Does the amendment prevent a state from regulating both in-state and out-of-state producers beyond federal standards, or does it only prohibit a state from setting production requirements for food sold in-state if the food is produced or manufactured in another state? Learn about the vitriolic opposing viewpoints of John and Brian’s groups, and why Katy believes that their clash is unproductive. This program has been sponsored by Tabard Inn. “It [King Amendment] really should have gone to at least one judiciary hearing where constitutional lawyers could really debate and vet this thing!” [23:10] — John Goodwin on What Doesn’t Kill You
“Bah! Humbrew!” This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about brewing holiday beverages with homebrewers Phil Clarke and John Naegele. Tune in to hear about the opening of Phil’s new homebrew shop, the Westchester Homebrew Emporium. Learn about Phil’s affinity for Scotch ales! Later, John shares some of his tawny port, and discusses the necessity for aging Christmas beers. Find out what ingredients you can use to spice up your homebrews this holiday season! This program has been brought to you by Tabard Inn. “I would never use ale yeast to brew a rauchbier because it calls for lager yeast. I’m very much a traditionalist; I don’t experiment too much.” [10:40] “With a good Scotch ale, you want all malt- nothing else.” [15:00] — Phil Clarke on Fuhmentaboudit! “A Christmas beer, especially if it has a lot of adjuncts in it, needs a lot of time for the flavors to become acquainted.” [19:35] — John Naegele on Fuhmentaboudit!
J. Alfredo Gomez serves as a Director in the Natural Resources and Environment team of the U.S. Government Accountability Office (GAO). He is responsible for overseeing the team’s work in environmental protection and food safety issues. His environment and food safety portfolio currently includes work in cleanup of hazardous substances, drinking and clean water issues, ecosystem restoration, pesticides, toxic chemicals, climate change, and USDA’s and FDA’s efforts to provide a safe food supply. On today’s episode of What Doesn’t Kill You, host Katy Keiffer speaks with Alfredo on the issue of HIMP, the HACCP-Based Inspection Models Project, and asks him more about the 15-year old pilot program and it’s effectiveness. With GAO recently publishing a report on HIMP, Alfredo explains his concerns about the program and poultry standards. Later,Alfredo speaks about the recent salmonella outbreak within Foster Farms chickens, and explains whether HIMP could have been a factor in this recent event. This program has been sponsored by Tabard Inn. Music by Hardbodies. “GAO talks to everybody, we gather comments, and we draft our reports to make sure we get our facts correct.” [18:35] — Alfredo Gomez on What Doesn’t Kill You
J. Alfredo Gomez serves as a Director in the Natural Resources and Environment team of the U.S. Government Accountability Office (GAO). He is responsible for overseeing the team’s work in environmental protection and food safety issues. His environment and food safety portfolio currently includes work in cleanup of hazardous substances, drinking and clean water issues, ecosystem restoration, pesticides, toxic chemicals, climate change, and USDA’s and FDA’s efforts to provide a safe food supply. On today’s episode of What Doesn’t Kill You, host Katy Keiffer speaks with Alfredo on the issue of HIMP, the HACCP-Based Inspection Models Project, and asks him more about the 15-year old pilot program and it’s effectiveness. With GAO recently publishing a report on HIMP, Alfredo explains his concerns about the program and poultry standards. Later,Alfredo speaks about the recent salmonella outbreak within Foster Farms chickens, and explains whether HIMP could have been a factor in this recent event. This program has been sponsored by Tabard Inn. Music by Hardbodies. “GAO talks to everybody, we gather comments, and we draft our reports to make sure we get our facts correct.” [18:35] — Alfredo Gomez on What Doesn’t Kill You
Dr. Marion Nestle is a Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from University of California, Berkeley. She is the author of the recent book, Eat Drink Vote: An Illustrated Guide to Food Politics. This week on What Doesn’t Kill You, Katy Keiffer catches up with Dr. Nestle and covers a wealth of food politics topics! Tune in to hear discussions concerning food labeling, subsidies, soda taxes, and more. Get updated about antibiotic usage in animal livestock! This program has been brought to you by Tabard Inn. “Corporations and the existing food system are being supported in many different ways, and all that foodie advocates like me are asking is that the system be tweaked a little bit in order to promote healthier choices.” [18:45] — Dr. Marion Nestle on What Doesn’t Kill You
Dr. Marion Nestle is a Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from University of California, Berkeley. She is the author of the recent book, Eat Drink Vote: An Illustrated Guide to Food Politics. This week on What Doesn’t Kill You, Katy Keiffer catches up with Dr. Nestle and covers a wealth of food politics topics! Tune in to hear discussions concerning food labeling, subsidies, soda taxes, and more. Get updated about antibiotic usage in animal livestock! This program has been brought to you by Tabard Inn. “Corporations and the existing food system are being supported in many different ways, and all that foodie advocates like me are asking is that the system be tweaked a little bit in order to promote healthier choices.” [18:45] — Dr. Marion Nestle on What Doesn’t Kill You
Roberta's debuts their new cookbook on this week's edition of The Main Course! Patrick Martins begins the show with Roberta's co-owner Chris Parachini. Tune in to hear Chris talk about the task of capturing the spirit of the restaurant in the Roberta's Cookbook. Hear how the restaurant has grown and changed since its opening. Will Roberta's delve further into the world of publishing in the future? Find out how the artwork surrounding the restaurant has made its way into the book, and how the art has come to define the collaborative nature and mythology of the restaurant. Later, co-owner Brandon Hoy joins the show to talk about gathering recipes for the book and the organization of the book's chapters. How was the Roberta's team able to catalog its history and translate it through the cookbook? Tune in to hear some of the crazy stories from Roberta's past on this week's installment of The Main Course! Thanks to our sponsor, Tabard Inn. Music provided by Dead Stars. “We knew that we could never recreate the experience of actually being here at Roberta's. We used a lot of visual aids to get people in the spirit of what we do here.” [2:30] — Chris Parachini on The Main Course “We record every single menu from every single day.” [22:15] — Brandon Hoy on The Main Course
This week on The Farm Report, Erin Fairbanks talks with Mari Omland of Green Mountain Girls Farm about the resurgence of agritourism. Hear why Mari left her work in conservation non-profits in Washington, D.C. for her native Vermont to begin farming. Hear why Mari believes that experiences on farms are just as important as the food they produce. Find out how Green Mountain Girls Farm provides educational visits, and hopes to reinvigorate the farming community. How does Green Mountain Girls Farm fit into the Vermont farming heritage? Find out how the Vermont farming community has supported upstarts like Green Mountain Girls Farm through extension programs and more! Eat. Stay. Farm. Today’s program has been sponsored by Tabard Inn. Music has been provided by Shadowbox. “My greatest optimism relates to the amount of people who seek significant things from farms.” [9:50] “There’s something healing that comes from being around things that are growing… the food interest is just the tip of the iceberg; we want to eat the view, as well.” [11:00] — Mari Omland on The Farm Report
What goes into meat inspection? Find out on another informative episode of “What Doesn’t Kill You”, as Katy Keiffer chats with Ted Conover, the author of five books, most recently The Routes of Man, about roads, and Newjack: Guarding Sing Sing, an account of his ten months spent working as a corrections officer at New York’s Sing Sing Prison. Newjack won the National Book Critics Circle Award in 2001 and was finalist for the Pulitzer Prize. His other books are Whiteout: Lost in Aspen, Coyotes: A Journey Across Borders With America’s Illegal Migrants, ( and Rolling Nowhere: Riding the Rails With America’s Hoboes. In recent years he has taught at the Bread Loaf Writers’ Conference, Harvard’s John F. Kennedy School of Government, and the University of Oregon. He contributes to publications including The New York Times Magazine, The New Yorker, The Atlantic, National Geographic, Virginia Quarterly Review, and many others. Most recently he published “The Way of All Flesh”, the cover story for this months Harpers Magazine about working as a USDA inspector in a meatpacking plant in Nebraska. This program was sponsored by Tabard Inn. “They need inspectors at lots of small town slaughterhouses – these spots are not always easy to fill.” [03:00] “The machinery is all about the interface between industry and life.” [15:00] “The abscesses begin when the cattle’s diet changes from grass. The bacteria that results from that makes ulcers in the cattle’s stomachs and livers. The antibiotic is used to control those abscesses.” [16:00] –author/journalist Ted Conover on What Doesn’t Kill You
What goes into meat inspection? Find out on another informative episode of “What Doesn’t Kill You”, as Katy Keiffer chats with Ted Conover, the author of five books, most recently The Routes of Man, about roads, and Newjack: Guarding Sing Sing, an account of his ten months spent working as a corrections officer at New York’s Sing Sing Prison. Newjack won the National Book Critics Circle Award in 2001 and was finalist for the Pulitzer Prize. His other books are Whiteout: Lost in Aspen, Coyotes: A Journey Across Borders With America’s Illegal Migrants, ( and Rolling Nowhere: Riding the Rails With America’s Hoboes. In recent years he has taught at the Bread Loaf Writers’ Conference, Harvard’s John F. Kennedy School of Government, and the University of Oregon. He contributes to publications including The New York Times Magazine, The New Yorker, The Atlantic, National Geographic, Virginia Quarterly Review, and many others. Most recently he published “The Way of All Flesh”, the cover story for this months Harpers Magazine about working as a USDA inspector in a meatpacking plant in Nebraska. This program was sponsored by Tabard Inn. “They need inspectors at lots of small town slaughterhouses – these spots are not always easy to fill.” [03:00] “The machinery is all about the interface between industry and life.” [15:00] “The abscesses begin when the cattle’s diet changes from grass. The bacteria that results from that makes ulcers in the cattle’s stomachs and livers. The antibiotic is used to control those abscesses.” [16:00] –author/journalist Ted Conover on What Doesn’t Kill You
From New York City to Missouri, Patrick Martins is covering it all on this week's installment of The Main Course. Patrick Martins invites Christy Robb of St. John's Bread & Life into the studio to talk about her experiences growing up in New York City. Learn about Christy's schooling throughout Manhattan, and how different institutions inspired her radical political leanings. How did Christy become involved in public health, and what problems did the city face in the 80s and 90s? Later, Patrick calls up Philip Burger, the Vice President at Burgers' Smokehouse to talk about smoking meats in California, Missouri. Learn about the regional differences between country hams, and some of the innovations at Burgers' Smokehouse, including the infamous water knife! This program has been sponsored by Tabard Inn. Thanks to The California Honeydrops for today's music! “In the wintertime, you would butcher your hogs, and you would begin the process of curing… You did it because that was how you preserved food; there was no refrigeration.” [34:15] — Philip Burger on The Main Course
Chris Daly is getting parents and children in touch with nutrition! This week on What Doesn’t Kill You, Katy Keiffer sits down with Chris to discuss his non-profit, Hip4Kids. Chris founded Hip4Kids, as in Hospitality Industry Professionals, 11 years ago. Hip4Kids Inc., a 501 c (3) company, is designed to educate parents and children on the fundamentals and ongoing importance of healthy eating and good nutrition. Hip4Kids’ primary components include multi-media learning programs and community outreach through innovative educational lifestyle programs for children and young adults. In this episode, hear about some of Hip4Kids’ new initiatives, and how their curriculum has influenced schools and organizations across the world. Learn why it’s important not to demonize foods with children, and how healthy eating encompasses more than just fruits and vegetables. Thanks to our sponsor, Tabard Inn, and thanks to Dead Stars for today’s music. “If you take basic culinary knowledge and relay it to people, you can really turn things up on it’s end.” [23:00] — Chris Daly on What Doesn’t Kill You
Chris Daly is getting parents and children in touch with nutrition! This week on What Doesn’t Kill You, Katy Keiffer sits down with Chris to discuss his non-profit, Hip4Kids. Chris founded Hip4Kids, as in Hospitality Industry Professionals, 11 years ago. Hip4Kids Inc., a 501 c (3) company, is designed to educate parents and children on the fundamentals and ongoing importance of healthy eating and good nutrition. Hip4Kids’ primary components include multi-media learning programs and community outreach through innovative educational lifestyle programs for children and young adults. In this episode, hear about some of Hip4Kids’ new initiatives, and how their curriculum has influenced schools and organizations across the world. Learn why it’s important not to demonize foods with children, and how healthy eating encompasses more than just fruits and vegetables. Thanks to our sponsor, Tabard Inn, and thanks to Dead Stars for today’s music. “If you take basic culinary knowledge and relay it to people, you can really turn things up on it’s end.” [23:00] — Chris Daly on What Doesn’t Kill You
Learn how to taste for off-flavors in your homebrew on this week’s episode of Fuhmentaboudit! Joining Chris Cuzme and Mary Izett in the studio are two BJCP National Beer Judges, BR Rolya and Vlad Kowalyk! Learn about two chemicals that cause off-flavors in beer- acetaldehyde and diacetyl. Find out how to taste for these chemicals, and what causes them to form in beer. What criteria does the BJCP use to judge beer? Listen in to the crew talk about beer competitions, and how to effectively interpret and act on judges’ feedback. This episode has been brought to you by Tabard Inn. “Phenols can contribute desirable traits in beer, depending on the style.” [31:30] — BR Rolya on Fuhmentaboudit!
Maryn McKenna is talking resistant bacteria with Katy Keiffer on this week’s Straight, No Chaser! Maryn is an independent journalist and author who specializes in public health, global health and food policy, and a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University. She is a blogger for Wired, a columnist and contributing editor for Scientific American, and writes frequently for national and international magazines including SELF, TheAtlantic.com, Nature, The Guardian, and more. Her work has also appeared in Health, China Newsweek, MSNBC.com, CNBC.com, the Los Angeles Times, the Washington Post, Boston Magazine, Chicago Magazine, the Bulletin of the History of Medicine, Heart Healthy Living and Georgia Trend among other publications. She is a regular contributor to the Annals of Emergency Medicine.She is the author most recently of SUPERBUG: The Fatal Menace of MRSA. Tune into this episode to learn how agriculture and human medicine are responsible for germs like MRSA. Hear why meat production facilities need to take more responsibility in the realm of food safety. How have today’s active lifestyles encouraged increased medical antibiotic usage? Find out on Straight, No Chaser! Today’s program has been sponsored by Tabard Inn. “The bacteria (from raw chicken) can get onto things that you might not be cooking to death- lettuce, for instance… We are putting a big burden on the consumer.” [9:45] “The rapid rise of antibiotic-resistant bacteria is due to overuse in all areas of human life.” [13:10] “Is properly raised food only something that people with money can afford?” [25:00] — Maryn McKenna on Straight, No Chaser
Maryn McKenna is talking resistant bacteria with Katy Keiffer on this week’s Straight, No Chaser! Maryn is an independent journalist and author who specializes in public health, global health and food policy, and a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University. She is a blogger for Wired, a columnist and contributing editor for Scientific American, and writes frequently for national and international magazines including SELF, TheAtlantic.com, Nature, The Guardian, and more. Her work has also appeared in Health, China Newsweek, MSNBC.com, CNBC.com, the Los Angeles Times, the Washington Post, Boston Magazine, Chicago Magazine, the Bulletin of the History of Medicine, Heart Healthy Living and Georgia Trend among other publications. She is a regular contributor to the Annals of Emergency Medicine.She is the author most recently of SUPERBUG: The Fatal Menace of MRSA. Tune into this episode to learn how agriculture and human medicine are responsible for germs like MRSA. Hear why meat production facilities need to take more responsibility in the realm of food safety. How have today’s active lifestyles encouraged increased medical antibiotic usage? Find out on Straight, No Chaser! Today’s program has been sponsored by Tabard Inn. “The bacteria (from raw chicken) can get onto things that you might not be cooking to death- lettuce, for instance… We are putting a big burden on the consumer.” [9:45] “The rapid rise of antibiotic-resistant bacteria is due to overuse in all areas of human life.” [13:10] “Is properly raised food only something that people with money can afford?” [25:00] — Maryn McKenna on Straight, No Chaser
Adam Huggins is a collectivist, (im)permaculturalist, herbalist, musician, and analog filmmaker living in the Bay Area, a sweater of the salt of the Great Ocean and a busybody garlic-peeling hand-processing dumpster-diving propagator of plants and emulsions. You can explore his work at http://sunfishmoonlight.wordpress.com. This program has been sponsored by Tabard Inn. “Why feed the world? The world can feed itself, if given the chance to.” [21:40] — Adam Huggins on Greenhorn Radio
Tony DeMarco shares the best olive oils from Spain and Portugal on this week's episode of The Main Course. Patrick Martins welcomes Tony DeMarco of Amphora Products (who provides olive oils for Fairway Market) to talk about the history of olive oil throughout Europe. Learn why the 2012 olive harvest was of particular high quality, and hear how global warming has been affecting olive trees and the growth of the olive fruit. Tony and Patrick talk about Fairway Markets' Steve Jenkins, and his passion for the world's best olive oils. Learn how olives are harvested, and the role of production in olive oil quality. What is the shelf-life of good olive oil, and what is the proper way to store it? Tune in to hear Patrick and Tony taste some premium olive oils on air! This program has been brought to you by Tabard Inn. “The olive tree is really made to grow wild. It is basically a weed that farmers have learned to cultivate over the years.” [7:30] “If you go to Costco or Walmart and get a three-liter jug of olive oil, you don't know where it comes from, and you don't know if it's produced with hexane- a cancer causing chemical.” [13:30] “Olive varieties are not as important as grapes in wine, but what's more important is the production.” [27:00] — Tony DeMarco on The Main Course
This week on The Farm Report, Erin Fairbanks calls up Eric Weltman of Brooklyn’s Food & Water Watch to talk about hydrofracking. Food & Water Watch is a non-profit organization that aims to ensure the safety and accessibility of food and water, and to ensure these basic needs in a sustainable way. Tune in to learn about the harmful side effects of fracking, and the mythology behind the environmental safety of natural gas. Hear about the need for renewable energy in New York state, and how fracking threatens the state’s three largest industries – farming, tourism, and real estate. Erin and Eric discuss the pros and cons of hydrofracking over an imaginary dinner! Later, Erin catches up with Jeanne Hodesh of the Greenmarket for this week’s GrowNYC Market Update! This program has been sponsored by Tabard Inn. “There are safe alternatives to natural gas, but there are no alternatives to water.” [4:25] “Natural gas is primarily methane, and methane is an extremely potent greenhouse gas.” [6:20] — Eric Weltman on The Farm Report
Are you the “right” kind of person? Lucky for you, Erica Wides is here to sign you up for a session at Foodiness Reeducation Camp! Are you getting hungry after Erica’s boot camp regiment? Well, Foodiness Reeducation Camp only serves real food in its cafeteria, so you better be hungry for rabbit legs and greens! Breakfast will consist of real, organic oatmeal… with no artificial sweeteners! After breakfast, you will be helping build a stone wall to keep out the GE Monsanto militia! Re-train your palate to forget the fake fruit-corn syrup flavors you’ve known since birth! This episode has been brought to you by Tabard Inn. “If you’re hungry, you better eat what you’re given. That’s part of reeducation… and part of maturity.” [17:20] “Foodiness is everywhere- even in your bath products!” [30:00] — Erica Wides on Let’s Get Real
Today on Cutting the Curd, Diane Stemple is joined by a panel of guests to talk about holiday cheeses and cheese gift ideas. Joining Diane in the studio are NYC cheese geeks Jessica Kesselman, Amy Sisti-Baum, and Sarah Zaborowski. Hear what cheeses to bring to your holiday gatherings! The studio decides what cheese books and accessories would be great holiday gifts! Diane asks the question, “What American cheeses do you bring as a gift to a steadfast Euro-phile?” Hear about some great American cheeses from Jasper Hill Farms and Pleasant Ridge Reserve! Hear about the cheesemongers’ role in introducing customers to new cheeses, despite customers’ initial hesitations. What cheeses do you bring to your Kraft-loving relatives, or your wine snob friends? Find out on Cutting the Curd! This episode has been sponsored by Tabard Inn. “I have decided that I would like to be able to give people spreaders that will not break and maybe even pair it with a cheese, so that they will know what knife to use for that kind of cheese.” [15:20] — Jessica Kesselman on Cutting the Curd
This week’s focus on We Dig Plants is the indigo plant. Learn more about the plant (and color) and what an important role it’s played in our horticultural history. Find out how a young English girl became responsible for the cultivation of indigo and learn what’s entailed in the plants trip from field to factory. This episode was sponsored by Tabard Inn.
This week on The Farm Report, Erin Fairbanks talks with Challey Comer, the Farm to Market Manager for the Watershed Agricultural Council. Tune in to learn more about the Catskill region of New York and the policy surrounding our watershed. Learn more about some upcoming conferences an rallies in Albany you can attend if you’re interested in improving our agricultural system in New York State. This episode was sponsored by Tabard Inn. For more information visit www.TabardInn.com.
This week on The Food Seen, Michael Harlan Turkell is joined by cookbook designers Laura Palese and Amy Sly for a cover to cover report on how they assemble our favorite tomes. From how they design approaches to their workflow skills, listen in and hear how cookbooks come to life! This episode was sponsored by Tabard Inn. For more information visit www.TabardInn.com
This week on Let’s Eat In, Cathy welcomes Vandra Thorburn, composting expert and President of Vokashi. Vokashi is a kitchen waste recycling program that turns your food waste into fermented food waste that can be used on its own in a garden or turned into conventional compost. Tune in and learn more about the different types of waste and how they can be used. Even the most urban apartment can find a productive use for waste! This episode was sponsored by Tabard Inn. For more information visit www.tabardinn.com
This week on We Dig Plants, Carmen & Alice are joined by Sharon Lovejoy, author of “Trowel and Error: Over 700 Tips, Remedies and Shortcuts for the Gardener”. Together they discuss why gardening and horticulture can be so magical and why it’s not as difficult as you think to start your own garden! Tune in for tips on how to turn a small space into a fertile wonderland, and learn why it’s so important to give your kids the bug of raising buds. This episode was sponsored by Tabard Inn. For more information visit www.tabardinn.com
This week on A Taste of the Past, Linda explores the history of the modern kitchen. Joined by food journalist and culinary historian Meryle Evans, Linda tells the story of the kitchen from its basement beginnings to its growth into a “perfect work triangle”. Tune in and hear the stories behind some of the most commonly used and overlooked kitchen tools such as Tupperware, Chemex & ice cream scoops. This episode was sponsored by Route 11 / Tabard Inn. For more information visit www.rt11.com
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