In the first part of this episode of Food Talk with Mike Colameco, Bianca Miraglia shares about making Uncouth Vermouth through the inspiration of the seasonal plants and botanicals around her.
After the break, Mike is joined by Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. Simran tells about her personal realization that she was depriving herself of the pleasures of delicious, diverse foods. This led to her writing a book about the importance of experiencing food with all your senses.
“It’s a very early 16th century style to use just plants that are available, what I’m doing is a very old concept.” [14:45]
–Bianca Miraglia of Uncouth Vermouth on Food Talk with Mike Colameco
“We have become more homogenized in everything we’re eating, how we’re treating the soil, in everything we grow, and it’s really compromising our food system… creating something that’s less nutritious and less delicious.” [39:00]
–Simran Sethi on Food Talk with Mike Colameco