More than a Dip for Your Chips
[audio wav="https://heritageradionetwork.org/wp-content/uploads/2016/03/SHORT-PIECES-FOR-MALCOLM-merged.wav"][/audio] The humble pulse or legume is more important than you think. Didn’t realize that the hummus you’ve been eating from the supermarket is an ancient creation that can also change the future of the Earth? On this episode of A Taste of the Past, Clifford Wright explains the history of pulses while Tim McGreevy discusses the environmental benefits of this tiny, but powerful crop.
Early American Heirloom Vegetables with William Woys Weaver
With the harvest season in bloom, A Taste of the Past host Linda Pelaccio welcomes food historian, author, and epicure William Woys Weaver for a thorough discussion on the significance of vegetables in the colonial and revolutionary period of early America from the gardens to the table.
The World on a Plate
This week on Eat Your Words, host Cathy Erway welcomes writer Mina Holland to the show to talk about her book "The World on a Plate." Taking readers on a journey around the globe, demystifying the flavors, ingredients and techniques, Mina sought out worldly dishes in a book big enough to s
Tomas Curi and Allan Benton
Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals.