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Market Fresh summaries

TONIGHT'S GUESTS:

We speak with Jean Halloran, the Director of Food Policy Initiatives at ConsumersUnion, about the FDA's new policy regarding antibiotics in meat production.

Our food preparation segment features Chef Ryan Hernandez from San Luis Obispo's Sidecar Restaurant. He shows us how to make a rabbit pasta dish - see recipe here.

Cynthia Sandberg of Love Apple Farms explains a unique vegetable related to artichokes called a cardoon.

Friday, 06 December 2013 00:47

Market Fresh: Whole foods 101, Freeze, Persimmons

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TONIGHT'S GUESTS:

Our food preparation segment features Courtney Coleman with Cookwell.org. This week, Courtney addresses "whole foods 101" for busy people.

We also speak with plant expert Steve McShane from McShane's Nursery in Salinas about protecting your plants in this cold weather.

TONIGHT'S GUESTS:

Our food preparation segment features Courtney Coleman with Cookwell.org. This week, Courtney addresses coffee and how to de-acidify it.

We also speak with Central Coast olive producer Marti Menacho with Olivas de Oro Olive Company in Creston. Marti's olives are available at the upcoming Harvest Festival in San Jose.

TONIGHT'S GUESTS:

Our food preparation segment features Courtney Coleman with Cookwell.org. This week, Courtney addresses "maintaining balance during the holidays.".

We also speak with National Sustainable Agriculture Coalition spokesperson Sarah Hackney regarding the FSMA and how it could affect small organic farmers.

TONIGHT'S GUESTS:

Our food preparation segment features Courtney Coleman with Cookwell.org. This week, Courtney addresses "building and warming" foods, with an emphasis on naturally saturated fats.

We also speak with USC Director of Sports Nutrition Becci Twombley on the health benefits of pistachios. California is the largest producer of pistachios in the world, growing 98 percent of our national output.

TONIGHT'S GUESTS:

Our cooking segment features Sidecar SLO's general manager and owner Josh Christensen with tips for making autumn-themed cocktails using Allspice Dram (see recipe)

We also speak with John DeRosier, owner of With The Grain. John is passionate about heirloom grains and educating the public on their importance in our lives and history.

Thursday, 24 October 2013 18:14

Market Fresh: Cheesy Vegan, Barley Bank, UCSB CFM

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TONIGHT'S GUESTS:

Our cooking segment features author of The Cheesy Vegan, John Schlimm. 

We also take a trip to a world seed bank in Germany where barley is the main focus. Mother Jones producer Tim McDonnell explains the importance of harboring these seeds and the goal of scientists at the bank.

Friday, 18 October 2013 00:29

Market Fresh: Cultured grains, honey, EBT cards

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TONIGHT'S GUESTS:

Our cooking segment features CookWell's Courtney Coleman on preparing cultured grains for your breads, cakes, or muffins..

We also explore the benefits of eating honey for a quick energy boost. Mitzi Dulan, RD, CSSD. Mitzi is currently the team nutritionist for the Kansas City Royals and a spokesperson for National Honey Board. She reommends checking HoneyLocator.com to find local providers near you!

TONIGHT'S GUESTS:

Our cooking segment features an interview recorded in Austin, Texas with Chef Tim Shaw from the International Culinary Center in Campbell, Calif. Chef Tim discusses his curriculum for teaching students how to source sustainable ingredients.

Free range, cage-free, organic, pasture raised... what's the difference when it comes to buying humanely farmed eggs? Aurora Porter with Austin's Vital Farms gives us the details.

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Our Pick Book:

Back in the Swing Cookbook

BACK IN THE SWING

The grassroots, non-profit, national organization Back in the Swing USA is out with the Back in the Swing Everyday Lifestyle Cookbook.

This 300-page, full-color, hard-bound book is co-authored by Barbara C. Unell, founder of Back in the Swing USA and cookbook author, Judith Fertig.