Tagged: food

  Wally Nichols is a horse farmer in Kerhonkson, NY. He has a new book out, Dear Wally... a collection of 50 snarky advice columns.

    Pulitzer Prize–winning investigative reporter, Michael Moss, from The New York Times joins us to tell the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic.

Moss reveals how companies use Salt, Sugar, and Fat to addict us and, more important, how we can fight back.

    Elissa Altman is a James Beard Award-winning writer whose new book marries wit to warmth, and flavor to passion. Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. In fact, she devoted her life to all things gastronomical.

But love does strange things to people, and when Elissa met Susan — a small-town Connecticut Yankee with a devotion to simple living — it would change Elissa's relationship with food, and the people who taught her about it, forever. Her new book, Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking, is a universal tale of finding sustenance and peace in a world of excess and inauthenticity, and shows us how all our stories are inextricably bound up with what, and how, we feed ourselves and those we love.

  Different Drummer’s Kitchen Company has three locations in our listening area: Albany, NY and Lenox and Northampton, MA.

In addition to providing a resource for home cooks and professional chefs to acquire equipment for their culinary tasks, the Albany and Northampton locations also host cooking classes in a number of specialties including Cake Decorating, Beginning Sushi, and Homemade Pasta.

Virginia Rhinehart, the Cooking School Coordinator from Different Drummer’s Kitchen in Albany and she joins us now to tell us more about Different Drummer’s Kitchen cooking school and to tell us about some time saving kitchen gadgets. 

    The Super Bowl is coming up next weekend and perhaps you are planning a gathering for the event. We though whether you are or are not, it would be helpful to call in an expert to help feed guests in a remarkable, comfortable and relaxing way.

A real-life cheese expert, Culinary Institute of America Associate Professor, John Fischer, joins us in studio this morning.

Fischer is the author of the book, Cheese: Identification, Classification, and Utilization. But, he is also an expert in beer, wine and even makes a mean batch of chili. Professor John Fischer joins us with an array of tastes to help plan for the Big Game.