The book is the story of Wenger's search for the grandmother she never knew. Stumbling over a hidden legacy left behind by Grandma Edna in an authentic 1920s recipe collection, she embarked on a voyage of discovery.
The turn of every crumbling, yellowed page unlocked mysteries, as she uncovered recipes either handwritten or snipped from newspapers, often affixed with straight pins to the pages! This was an unexpected springboard into the past, spurring a nostalgic journey that jumps back and forth from the 1920s to today.
A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?
Dana Goodyear discusses all this and more in her new book, Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture.
When journalist Tracie McMillan saw foodies swooning over $9 organic tomatoes, she couldn’t help but wonder: What about the rest of us? Why do working Americans eat the way we do? And what can we do to change it? To find out, McMillan went undercover in three jobs that feed America, living and eating off her wages in each.
As co-host of the Live Auction with Master Wine Connoisseur Kevin Zraly and as part of the Culinary Tent experience, Rocca will bring his off-beat and satirical commentary, which can regularly be seen on CBS Sunday Morning and Cooking Channel's My Grandmother's Ravioli and heard on NPR's hit weekly quiz show Wait, Wait...Don't Tell Me!.
Quickly becoming known as the most original Wine and Food Festival north of New York City, Saratoga Wine & Food provides over 200 premiere wine and food exhibitors, invitation-only, collector Italian luxury vehicles as well as one-of-a kind seminars. The Saratoga Wine & Food Festival and Concours d'Elegance is SPAC’s largest fundraiser is just over a month from now - September 6th, 7th & 8th.
We are joined by Capital Region restaurateur, caterer, and the Honorary chair of this event, Angelo Mazzone of Mazzone Hospitality.
In Cows Save the Planet, journalist Judith Schwartz looks at soil as a crucible for our many overlapping environmental, economic, and social crises. Schwartz reveals that for many of these problems—climate change, biodiversity loss, droughts, floods, wildfires, rural poverty, malnutrition, and obesity—there are positive, alternative scenarios to the degradation and devastation we face.
In each case, our ability to turn these crises into opportunities depends on how we treat the soil. Drawing on the work of thinkers and doers, renegade scientists and institutional whistleblowers from around the world, Schwartz challenges much of the conventional thinking about global warming and other problems.
Schwartz says Cows Save the Planet is a primer on soil's pivotal role in our ecology and economy, a call to action, and an antidote to the despair that environmental news so often leaves us with.
Without mantras or manifestos, 29 writers serve up sharp, sweet, and candid memories; salty irreverence; and delicious original recipes. Food is so much more than what we eat. The Cassoulet Saved Our Marriage is an anthology of original essays about how we learn (and relearn) to eat, and how pivotal food is beyond the table.
We speak about the book with one of its editors, Lisa Catherine Harper.
The Fourth of July is upon us, and today we’ve got a guest who is sure to have some suggestions on how to spice up your holiday cook outs and barbecues.
from your plate to your airwaves – today we’re pleased to welcome Chef Ric Orlando, chef-owner of New World Home Cooking Company in Saugerties, New York and Chef-Manager of New World Bistro Bar in Albany. WAMC's Patrick Donges hosts.
Food Truck 411 is a week-in-the-life, a photo book, a cook book, and a food truck operators vantage point of life-inside the box. It is written with the intent to assist the budding food truck entrepreneur, although, anyone intrigued with the modern-day food truck trend, is certain to take interest as well.