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Blue Plate Special with Kurt Michael Friese

Blue Plate Special with Woody Tasch

Woody Tasch, the founder of the Slow Food Alliance and author of Inquiries Into the Nature of Slow Money: Investing as If Food, Farms, and Fertility Mattered, is our guest on this Edition of the Blue Plate Special on Edible Radio. Later in the show, Home and Hearth: How to plan meals without giving up time, taste or fun. With Chef Kurt Michael Friese and Christine Friese.

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Last Updated ( Tuesday, 11 March 2014 20:43 )
 

Blue Plate Special with John Currence

James Beard Award winning Chef John Currence is our guest on this Edition of the Blue Plate Special on Edible Radio, here to talk about his new book Pickles, Pigs, & Whiskey. Plus a special appearance by Gibson Thomas of Edible Radio's Drink Tank, with hosts Christine Friese and Kurt Michael Friese.

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Buy John's Book, Pickles, Pigs & Whiskey, from a local independent bookseller.

Listen: Pickles, Pigs & Whiskey recipe/song pairing on Spotify.

Also on today's show: Gibson Thomas of The Drink Tank on Edible Radio and publisher ofEdible Marin & Wine Country.

Download the Khoresh recipe by Najmieh Batmanglij.

Buy Najmieh's book Food of Life from a local independent bookseller.

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Last Updated ( Tuesday, 11 February 2014 20:28 )
 

Episode 123 Blue Plate Special with Herb Eckhouse

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Blue Plate Special hosts Kurt Michael Friese of Edible Iowa River Valley and Christine Friese, interview La Quercia Prosciutto founder Herb Eckhouse.

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Episode 112 Blue Plate Special with Virginia Willis

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Blue Plate Special hosts Kurt Michael Friese of Edible Iowa River Valley and Christine Friese, interview Chef Virginia Willis about her newest book “Basic to Brilliant, Y’all” by Ten Speed Press.

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Episode 94 Blue Plate Special with Dave DeWitt

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Blue Plate Special hosts Kurt Friese and Christine Friese talk to Dave DeWitt.

Dave DeWitt is America’s foremost capsicum expert, publisher of fiery-foods.com and Burn! Magazine and the author of over 40 books including his newest, The Southwest Table: Traditional Cuisine form Texas, New Mexico, and Arizona.

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Episode 92 Blue Plate Special with Poppy Tooker

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Blue Plate Special hosts Kurt Friese and Christine Friese talk to Poppy Tooker and a Pantry Raid about fish.

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Episode 82 Blue Plate Special Mark Bittman

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Blue Plate Special hosts Kurt Friese and Christine Friese talk to Mark Bittman. Pantry Raid: A Spring review of CSA’s (Community Supported Agriculture): how they work, how to find one.

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Episode 81 Blue Plate Special: Dorothy Kalins

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Photo: Fran Collin

Blue Plate Special host Kurt Friese talks to legendary magazine editor Dorothy Kalins at the Edible Institute 2011 about the past and future of food magazines, her work with Chef John Besh, and why Downtown Des Moines’ East Village neighborhood is becoming a restaurant haven.

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Episode 75 Blue Plate Special: Deborah Krasner

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Blue Plate Special hosts Kurt and Christine Friese talk to Deborah Krasner, winner of just about every award there is for culinary writing including a James Beard Award, an IACP award and a Gorrmand World Cookbook Award. Krasner discusses her new book Good Meat. We also discuss her culinary tours of Italy and Vermont.

Pantry Raid: How to make duck confit and cassoulet – time consuming but not difficult.

Related: read the Edible San Francisco review of Good Meat.

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Episode 73 Blue Plate Special with Dave Joachim

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Blue Plate Special hosts Kurt and Christine Friese talk to Dave Joachim, author of 19 cookbooks, including A Man, a Can, a Plan, Mastering the Grill and the new edition of The Food Substitutions Bible. His approachable books take the intimidation out of cooking for those new to the kitchen or grill.

Dave’s suggests that substituting occurs when an ingredient is unavailable or when a cook wants to change a flavor. Substitutes for things like Agave syrup, sumac are among the harder to find, whereas a substitute for baking powder is good when one runs out of it.

Pantry Raid : How to start brewing beer at home.

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Episode 72 Blue Plate Special Fran Voigt, Founder of New England Culinary Institute

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Blue Plate Special hosts Kurt and Christine Friese talk to Fran Voigt, founder of the New England Culinary Institute (NECI) in Montpelier, VT. We discuss the history of the school, how it has evolved and where culinary training is headed now.

Pantry Raid: Pete’s Greens CSA fire and how to store and use up grains – barley, cornmeal.

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Last Updated ( Wednesday, 23 February 2011 18:48 )
 

Episode 71 Blue Plate Special: James Peterson

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Blue Plate Special hosts Kurt and Christine Friese talk to James Peterson about his new book Meat: A Kitchen Education.

Pantry Raid: Mealtrain.com and food for shut-ins of all sorts. What to bring when taking food to friends and family recovering from illness or childbirth, to seniors who need help preparing meals? How to make it easy, tasty and not too heavy.

James Peterson is the winner of six James Beard awards, a photographer, a chef and cooking instructor and his newest book is Meat: A Kitchen Education. In it he discusses techniques for cutting, preparing and cooking a variety of meats, encouraging a more critical tasting to recognize high quality meats. We talk about the ethical issues of meat eating and the proper method for cooking a terrific hamburger.

Do you ever struggle with what to take to people who are recovering: from surgery, childbirth or grief? Do you handle some food duties for seniors? There is a great website that can organize the volunteers so that not all the food arrives at once and so that the person’s tastes and health needs are clear. We talk about some ideas for healthy, light but tasty foods that are also portable and easy to prepare.

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Last Updated ( Monday, 21 February 2011 17:47 )
 

Episode 64: Blue Plate Special - Jeff Elliot of Henckels Knives

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Blue Plate Special hosts Kurt and Christine Friese talk to Jeff Elliott about his new book: The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care. And a Pantry Raid on Potlucks – bringing something to share.

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Episode 63: Blue Plate Special - Mark Bitterman

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Blue Plate Special hosts Kurt and Christine Friese interview “selmelier” and author Mark Bitterman about his new book Salted: A Manifesto on the World's Most Essential Mineral, with Recipes. We learn about this most necessary element in all its varieties. Also, a Pantry Raid preparing foods ahead of time or with house guests.

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Last Updated ( Friday, 10 December 2010 18:03 )
 

Episode 62: Blue Plate Special and Bob Blumer


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Blue Plate Special hosts Kurt and Christine Friese interview Food Network Canada Host Bob Blumer about his newest book Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette, he makes working in small spaces easier and more fun. Also, a pantry Raid on using root vegetables.

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Episode 55 Blue Plate Special - Rowan Jacobsen and American Terroir

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Blue Plate Special hosts Kurt and Christine Friese chat with author Rowan Jacobsen. Visiting areas in Mexico, the US and Canada, Jacobsen discusses the importance of location in all manner of foods from chocolate to mushrooms.

Read more about Rowan Jacobsen and his new book American Terroir.

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