food

  Wild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate, and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life, and death that as a culture we have forgotten.

The Compassionate Hunter’s Guidebook, by Miles Olson, is a guide for those that come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live.

  Call it tradition, one again we ease into the Summer sweet treat season by having Jane’s Ice Cream join us on the air to share their signature product with us.

Jane's Ice Cream was founded by sisters Amy and Jane Keller and Bob Guidubaldi in 1985 in Phoenicia, NY.

Amy Keller and Bob Guidobaldi join us now to tell how business has been this year and – of course – to allow us to taste some of their fantastic flavors.

    

  Let me read you some tasty recipe names: Slow-Cooked Dopple Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well as Crawfish Bordelaise, Roasted Pheasant, Chopped Reuben Salad, Beermosas, and Pineapple Brown Sugar Pale Ale Cupcakes.

According to our next guest, the food you eat should be just as delicious as the beer you drink and award-winning beer journalist John Holl captures the best of the brewery and brewpub menus in his latest book, The American Craft Beer Cookbook. The 155 recipes cover breakfast to dessert, with vegetarian and gluten free options along with soups, seafood and more.

  From their humble beginnings as a 2 1/2-acre raspberry field, Earthbound Farm now grows and distributes organic produce nationally. Co-founder Myra Goodman and her daughter Marea are skillful home cooks, and the proximity to their fields of fresh vegetables and fruits made it easy to develop creative—and definitely delicious—dishes that are not only heavy on the produce, they just happen to be vegan!

Myra Goodman joins us to talk about Straight From The Earth: 100 Irresistible Vegan Recipes For Everyone.

  It’s an exciting time for food and drink in Troy, NY and either of our next two guests would provide a great bite and beverage before or after an American Music Festival Event.

Lucas Confectionery in Downtown Troy wine bar that also features craft beer, coffee drinks, cheeses, small plates, confections and desserts. Their setting pays tribute to the building’s confectionery history, using reclamation materials to create a design inspired by the industrial era of the City of Troy. The Grocery offers a wide range of quality cured meats and artisan cheeses. Craft beer, wine by the glass, baked goods, snacks, pasta, and local sauces are also available, along with daily household items. Both Lucas Confectionery and The Grocery are owned by Vic Christopher and Heather LaVine.

  They join us along with Kelly Brown, Greg Stacy, and Paul Minbiole from Brown’s Brewing in Troy. They have been brewing and serving dependable Ales & Lagers from the Hudson Valley since 1993.

    

  On this Cinco de Mayo we are going to celebrate with some wonderful food and drink. Food first. Our good friend Larry Sombke is the man behind Larry's Southwestern Sauces. So, he has lots of ideas for easy recipes for tacos, chili, huevos rancheros, enchiladas, chicken mole, nachos and more.

Larry's Sauces were created when he was a chef at a natural foods restaurant in the Midwest many, many years ago. Begun in summer September 2009, Larry's Southwestern Sauces are now for sale in excellent grocery stores, natural foods stores, coops and gourmet stores all over.

    

  The Berkshire Community Action Council was incorporated in 1966 as a non-profit human service organization was designated the anti-poverty Community Action Agency for Berkshire County, Massachusetts.

They are presenting their “Grown in the Berkshire Gala” 3rd Annual Fundraiser in collaboration with Northern Berkshire United Way on Tuesday May 6th - sponsored by The Orchards and their Executive Chef, Chris Bonnivier along with several other of Berkshire County’s finest chefs.

    

  Corinna Selby was born and raised in Munich, Germany, and has traveled extensively in the US, Europe and South East Asia. She has been baking professionally for six years, and is a graduate of the Cambridge Culinary Institute. Her pastry-baking classes, both at Corinna’s Kitchen in Ghent, NY and at Different Drummer’s Kitchen in Albany, NY, fill quickly, as her friendly teaching style and pragmatic, easy-to-follow recipes make the classes fun and packed with culinary adventure.

  Corinna’s family comes from the Bavarian countryside and she grew up making traditional European holiday decorations throughout the year. Part of this tradition is the creation of beautiful Easter eggs - dyed with organic food-safe ingredients and creating patterns that use shapes and designs that are found in nature.

Maybe you should let your children play with their food!

It seems like a mess just waiting to happen, but Larissa Samuelson, associate professor of psychology at the University of Iowa, is demonstrating that playing with one's food might be a beneficial part of the learning process.

    

  Sure, sugar is in ice cream and cookies, but what scared Eve Schaub was the secret world of sugar--hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food.

With her eyes open by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to eat no added sugar for an entire year.

Along the way, Eve uncovered the real costs of our sugar-heavy American diet--including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. Eve Schaub’s new book is Year of No Sugar.

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