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.
You can get more information on Chef Ric Orlando, New World Home Cooking, New World Bistro Bar, and recipes online at www.ricorlando.com.
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.
Food is a major part of any successful weekend long festival. Solid Sound will have amazing food (and drink) all weekend long. We’re going to learn now about a couple of individual super-special curated culinary events - the proceeds from which will benefit the education programs here at MASS MoCA.
We are joined by Jodi Joseph, MASS MoCA’s Director of Communications; Nancy Thomas, Owner of Mezze Inc. restaurant group and co-producer of MASS MoCA Culinary Events; and Chris Weld, owner of Berkshire Mountain Distillers.
A state-funded wellness initiative in the Northern Berkshires is holding a community discussion on addressing the region’s nutritional challenges.
The North Berkshire chapter of Mass In Motion, a state-funded program that encourages health-conscious lifestyles through exercise, nutrition, and community involvement, is holding a community-wide event that will focus on connecting residents to fresh and healthy food.
Hudson Chocolates are exceptional chocolates and confections crafted and designed by master chocolatier Francisco Migoya. Poughkeepsie, NY's newest chocolate shop opened its doors to the public on Saturday, March 23rd.
Master chocolatier, Francisco Migoya, was named one of the "Top Ten Pastry Chefs in America" by Dessert Professional Magazine in 2011 and theHuffington Post in 2013, Migoya also served as the executive pastry chef at Thomas Keller's Michelin three-star restaurant, The French Laundry, as well as Bouchon Bakery, and Bouchon Bistro.
He joins us to tell us more about this exciting confectionery adventure.