Published on 27 Apr 2017. The wild bluefin tuna is being eaten to extinction, but this hasn’t curbed the global appetite for this valuable fish in Japan and across the globe.In the last 70 years the fish has become a staple of high-end sushi restaurants and celebratory meals. It sells for up to hundreds of thousands of dollars–as to eat bluefin caught in the wild signifies quality. It is the apex of the sushi platter across Japan, which eats about 80% of all the wild bluefin consumed. But the tuna’s popularity is actually a relatively new phenomenon, as tuna was once regarded as a waste product until the middle of the 20th century, and even used for cat food. But recently, the appetite for the huge ocean-going fish has led to an ecological crisis, with projections that wild bluefin will no longer exist in the coming decades. The BBC’s Edwin Lane visits the iconic Tsukiji fish market, the hub of the global tuna trade, and speaks to a sushi chef who can’t bring herself to stop preparing the fish despite the extinction warning, and visits one of the world’s only functioning bluefin farms to talk about why it’s so difficult to raise bluefin tuna in captivity. (Photo: Bluefin tuna on ice Photo credit: Kindai University, Japan)
Published on 24 Apr 2017. Sheila Dillon digs up the remarkable story of how potatoes changed the world, offer a whole spectrum of flavour, and might shape our food future. With Sheila are cook and food writer Anna Jones, Charles C. Mann - author of '1493 - How Europe's Discovery of the Americas Revolutionized Trade, Ecology and Life on Earth', and the potato revolutionary and agronomist Alan Wilson. Presenter: Sheila Dillon Producer: Rich Ward.
Published on 22 Apr 2017. This week's podcast is a group podcast where host Theresa Loe brought on 5 different guest experts in the areas of Organic farming, Foraging, Fermenting, Wellness and Cheesemaking. Each of the experts answered the same question about living farm fresh. But they all had VERY different insights on how to live more organically and flavorfully. In this episode you learn: A simple trick for meal planning, How to find new organic flavors in your own backyard, Where to source inexpensive organic produce, How to get over the fear of fermentation, Simple steps to reduce stress and why we sometimes need to embrace failure when we try new food crafts. As always, you can get more information and all the links at www.LivingHomegrown.com/96 as well as a full transcript of the show. In addition there is a free PDF download in the show notes with a summary of all the tips.
Published on 21 Apr 2017. Pioneering Today focuses on inspiring your faith and pioneer roots with Melissa K. Norris and all aspects of old-fashioned living from heirloom gardening, preserving the harvest, cooking from scratch, raising livestock, traditional kitchen and skills, faith, family, and modern homesteading.
Published on 21 Apr 2017. Pableaux Johnson on red beans and rice, Bianca Bosker on wine obsession, David Leite on his new memoir, ATK on salmon, Spilled Milk on feeding kids
Published on 14 Apr 2017. Does what you eat—and cook—reveal the real you? New York Times columnist Frank Bruni talks about how politicians use food to manipulate you and why co-writing his new book A Meatloaf in Every Oven was therapy for him. In Barbara Lynch's new memoir, Out of Line, Boston's most celebrated chef confesses that the worst days of her life led to her best as she cooked her way out of a tough Southie childhood. Food reflects Camille Becerra's passion for healing and beauty, at her hot new Manhattan restaurant, De Maria. Plus Alex Guarnaschelli's fear of lobsters, Giorgio DeLuca's new favorite dining destination, mousseron mushrooms, Chuck Schumer's meatloaf, how to cook with sumac—and our most moving Madeleine Moment yet.
Published on 07 Apr 2017. You probably won't be able to hear it, but I was moved to tears by my interview with dumpling queen Helen You on this week's Special Sauce. Helen is the owner of Dumpling Galaxy, the finest dumpling shop in NYC, and the coauthor of The Dumpling Galaxy Cookbook, written alongside former Serious Eats editor Max Falkowitz. Her dumplings, as good as they are, weren't what got to me, though—it was her remarkable personal story. I won't reveal any more of it here, but my guess is you'll be reduced to tears as well. It's okay. We all need a good cry, especially when it comes with a happy ending.
Published on 07 Apr 2017. That cuppa joe you just sipped? Its long journey to your cup was made possible by shipping containers—those rectangular metal boxes that carry everything from TVs to clothes to frozen shrimp. And there’s a whole host of characters whose lives revolve around this precious cargo: gruff captains, hearty cooks, perceptive coffee tasters, and competitive tugboat pilots. This is the world journalist Alexis Madrigal illuminates in his new podcast Containers. Alexis tells us how the fancy coffee revolution is shaking up the shipping industry, and reveals his favorite sailor snack. Bite celebrates its first birthday, and Kiera gets up-close-and-personal with a kitchen contraption that’s sweeping the nation: the InstantPot.
Published on 07 Apr 2017. Learn from the top organic flower farmer-florist in the country. In this episode, host Theresa Loe interviews farmer-florist Erin Benzakein of Floret Farm. Erin is well known in the organic flower world because she grows massive amounts of flowers in a relatively small space in the state of Washington while using organic practices AND she creates stunning bouquets that include edibles, vines and other farm-fresh ingredients. Her reputation earned her the Martha Stewart American Made Award for Floral and Event Design. And she has been featured in countless magazines and bridal websites. In this episode, Erin shares how we can grow and enjoy organic flowers in numerous ways ourselves. You learn: Why supporting local flowers is SO important for us and the earth, How Erin transitioned from city life to flower farmer life, The big impact you can have from a small handful of sweet peas, The counter-intuitive technique for reviving wiling cut flowers, The best pro tips for getting long vase life, Just how little space is necessary for growing, How the home gardener can get started, How to prevent wind-blow garden plants in less than 5 minutes, and so much more. As always, you can get al the related links mentioned in the episode in the show notes at: www.LivingHomegrown.com/95 as well as a full transcript AND a free PDF of all Erin's pro tips on getting a long vase life from cut flowers. Be sure to visit the website for more information and links to more articles on growing and enjoying organic flowers.
Published on 06 Apr 2017. This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,
Published on 06 Apr 2017. It’s the season for communal meals, like Easter dinners and Passover Seders. In the Mississippi Delta town of Greenville, members of the Hebrew Union Congregation synagogue have been hosting a community meal on the past 130 years. It brings together hundreds of Jews and gentiles from all over the Delta to share a corned beef on rye. In the past twenty years, Greenville’s once thriving Jewish population has dwindled to just a few dozen, and there wasn’t enough synagogue members to make the 1,500 sandwiches for the luncheon. So the Jews of Greenville got a little help from their friends - Baptists, Presbyterians, Catholics, and Episcopalians. Each year the number of Jews in Greenville gets smaller. Some older residents have died. The children have moved to places like Atlanta, Jackson, and Memphis. Even Esther Solomon - the matriarch of Greenville’s Jewish community whose great-great grandmother started the tradition in the 1880s - is leaving after this year’s luncheon to be with her adult children in Atlanta. Solomon worries that even with the help of Christian volunteers, the days of the luncheon - and the Jewish community in Greenville - are numbered, and the 130-year old tradition of Jews in Greenville and the deli lunch will disappear.
Published on 06 Apr 2017. Disease, climate change and low wages are just a few of the reasons we are losing some of the most diverse, delicious varieties of cocoa. In this episode, we will explore some of the efforts to save the crop we love. (Hint: This includes eating even more chocolate.) Guests include: Sam Maruta, chocolate maker and co-founder of Marou, Faiseurs de Chocolat, in Vietnam, on efforts to identify and preserve native varieties of cacao with farmer Pham Thanh Cong and the Heirloom Cacao Preservation Fund. Pathmanathan Umaharan, director of The University of the West Indies Cocoa Research Centre and International Cocoa Genebank, Trinidad (ICG,T), on the importance of preserving cocoa in stored collections. Charles Kerchner, co-founder of Reserva Zorzal, on growing cocoa as a way to preserve the Dominican Republic’s 1,019-acre bird sanctuary. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.
Published on 06 Apr 2017. When does a ‘healthy diet’ become unhealthy? This week the Food Chain looks at Orthorexia Nervosa - an unofficial term used to describe an eating disorder where people restrict their diet based on the quality and purity of food, rather than its quantity. The BBC’s Emily Thomas talks to women who have suffered from following extreme healthy diets, and hears how their internet use influenced their eating behaviour. We also hear from the people trying to help those whose quality of life is being destroyed in their pursuit of quality food. If you or someone you know has been affected by eating disorders please see the links to resources at the bottom of this page. Photo: Woman rejecting water and lettuce Credit: Getty Images
Published on 02 Apr 2017. In this episode of the Vegetarian Zen podcast, we share some tips to organize your pantry, fridge, and freezer to make it easier to prepare and store healthy meals and snacks. Thanks for tuning in to this episode of the Vegetarian Zen Podcast! If you find value in our podcast and listen on iTunes, please consider leaving us a rating and review. Please note that some of the links on this page may be affiliate links and, at no additional cost to you, we will earn a commission if you decide to make a purchase after clicking through to the product using the link we have provided. We never recommend or provide affiliate links to products or services we do not use ourselves, and our ultimate goal is to provide helpful products and advice to you, our readers and listeners. Here’s what we mention in this episode: Pyrex glass food storage containers The Kitchen Girl Healthy Kitchen Organizing Checklist Get Simplifized Simple Life Together How to Organize Your Pantry Resources Used for this Episode: * How To Organize Your Pantry * 5 Strategies for Organizing Your Pantry (and Keeping It That Way) Recipe of the Week * One-Pot Veggie and Soba Noodle Soup Quotes of the Week Organizing is what you do before you do something, so that when you do it, it is not all mixed up. — A. A. Milne Don’t miss a single episode of Vegetarian Zen! Subscribe today: As the podcast has grown, we have had to move the first 100 episodes to their very own “archive” show. To subscribe to the Vegetarian Zen Archive (Episodes 1 – 100), click the iTunes or Stitcher button below: Thanks for listening! Peace and Veggies, Vickie and Larissa
Published on 27 Mar 2017. Dan Saladino profiles the influential US chef and writer Dan Barber, author of 'The Third Plate - Field Notes on the Future of Food'. Originally with plans to become a novelist, Dan Barber opened his first restaurant, Blue Hill, in Greenwich Village in 2000 followed by Blue Hill at Stone Barns in 2004. He had early success as a 'farm to table' chef, but has since been on a journey, documented in his book but still ongoing, to reimagine the relationships between chef and farmer, landscape and deliciousness - and much more. Citing flavour as a 'soothsayer', and a passionate advocate of the role of the chef in bringing about change in the wider world beyond the walls of the restaurant, he is currently in the UK with a project called 'WastED London' - an unusual temporary restaurant taking aim at the problem of food 'waste'. Presenter: Dan Saladino Producer: Rich Ward. Photo: Richard Boll.
Published on 26 Mar 2017. Back in November of 2015, we did an episode called Ask Vegetarian Zen Anything. Since it’s been a long time since then, we thought we’d do another installment. We asked members of the Peas & Carrots Society for their questions…here they are, along with our best responses. Thanks for tuning in to this episode of the Vegetarian Zen Podcast! If you find value in our podcast and listen on iTunes, please consider leaving us a rating and review. Please note that some of the links on this page may be affiliate links and, at no additional cost to you, we will earn a commission if you decide to make a purchase after clicking through to the product using the link we have provided. We never recommend or provide affiliate links to products or services we do not use ourselves, and our ultimate goal is to provide helpful products and advice to you, our readers and listeners. Here’s what we mention in this episode: Gronomics garden boxes Sweet Earth Foods Dollar Shave Club The Creative Vegetable Gardener Viva Vegeria Recipe of the Week * Make Your Own Just-Add-Hot-Water Instant Noodles Quotes of the Week Think where man’s glory most begins and ends, and say my glory was I had such friends. — William Butler Yeats Don’t miss a single episode of Vegetarian Zen! Subscribe today: As the podcast has grown, we have had to move the first 100 episodes to their very own “archive” show. To subscribe to the Vegetarian Zen Archive (Episodes 1 – 100), click the iTunes or Stitcher button below: Thanks for listening! Peace and Veggies, Vickie and Larissa
Published on 25 Mar 2017. In our second and final episode on the humble spud, we meet the people who see the global economic future as being potato powered. The potato is the world's most produced staple food after rice, wheat and corn - yet historically, it was seen as the root of filth, misery and obesity. In our previous episode we heard how over time it came to be used as a tool of power by the state, to create a healthy and robust workforce. This week, food historian Rebecca Earle, tells us that history is repeating itself in China, which is now the world's biggest producer of potatoes. China's central government sees the potato as key to food security, but it's got some work to do to produce a cultural shift away from rice. We'll be serenaded by one of the country's potato champions, the operatic 'new farmer' Sister Potato, who says she is changing hearts, minds and cuisine with her songs. Then we'll head to the streets of Beijing to gauge enthusiasm and ask can the spud shake off its lowly reputation? Africa and developing countries have the biggest predicted growth in potato production in the coming decades. But is the world in danger of putting all its spuds in one basket? We’re asking whether the potato is the answer to food security or if the vegetable’s patchy history doomed to repeat itself. Plus we head to Peru to visit the scientists protecting thousands of varieties of potato, and meet the man who ate nothing but potatoes - for a year. (Image: A farmer eats a potato in China . Credit: Spencer Platt/ Getty Images)
Published on 24 Mar 2017. Lam & Thile new gigs, Hanna Raskin on women's pages, Mario Batali on Jim Harrison, Buddhist cooking in Japan, ATK & slow cookers, Colu Henry on pasta
Published on 24 Mar 2017. I have been dying to get Mario Batali, whom I have known for more than a quarter century, on Special Sauce since I first dreamed up the idea for our podcast, more than a year ago. And, when all you serious eaters listen to Mario on this week's episode, you'll know why. The man is funny, smart, hyper-articulate, and both thoughtful and thought-provoking. Mario has so many interesting things to say—enough that we had to make this interview a two-parter. Next week, we'll delve into his accidental television career and chef-restaurateur stardom.
Published on 24 Mar 2017. What? We can eat the hostas?? Yep, you can - If they are grown organically, of course. In this week's episode, host Theresa Loe interviews author and foraging expert, Ellen Zachos on the subject of foraging our own backyards. Learn exactly which common garden plants are edible AND learn how to prepare those foods after you harvest. You will learn: Important safety tips when it comes to foraging, Why starting in the backyard is a good idea, Which common plants are safe (and delicious) to eat, The one plant people are shocked to learn is edible, Why eating daylilies makes you a better gardener, Which tuber flavor changes dramatically with each species, The surprising plant with 4 edible parts, Which evergreens are safe to eat and how to do it. IMPORTANT: Always be absolutely certain of a plant's identity before consuming. Many toxic/poisonous plants look similar to the safe varieties. You must be careful and not assume everything is safe until you have it properly identified. As always, you can get all the links mentioned by going to www.LivingHomegrown.com/93 as well as a full transcript of the episode.