Underground Airwaves – Loving Dutch Ovens with Ian Harris

IMG_1907This is actually take two for this episode of the podcast. Ian Harris and Underground Airwaves host Chris Seigel originally took a canoe trip out on Smith and Bybee Lakes, where they recorded the story and interview. Unfortunately, the audio was poor and they had to invoke the “redo,” re-recording the episode at KBOO.

Ian Harris, who recently wrote an article for Edible Portland, flips the script on the podcast by sharing a recipe from his ever-evolving “The Dutch Lovin’ Cookbook” instead of a story. We talk about dutch oven cooking for a while and scheme up a new Portland food hot spot. Before you get too upset, in the interview he does tell a great story about a time he did not heed the advice of poet Lawrence Ferlinghetti. Enjoy the episode!

Read Ian’s story, Gifts of the Desert, at edibleportland.com

Read about some of Ian’s trips on his tumblr, Après Ski Instructor

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The Kitchen Workshop: More from Saveur’s India Issue with Kellie Evans

saveur__aambaIn this episode we continue our conversation on Saveur’s India issue, with Kellie Evans, an Associate Editor at Saveur. As the hunter, gatherer and writer of recipes for Saveur she gives us a behind-the-scenes look at how recipes are produced for each issue.

Visit the Saveur website to find the entire India Issue plus the stories that couldn’t fit into the magazine.

Recipes from this podcast:

Aamba Khatta (Sweet and Sour Mango Pickle)
Aloo Masala (South Indian Masala Potatoes)
Caramel Lassi
Ghanta Tarkari (Mixed Vegetable Coconut Curry)
Dosas
Palakoora Vepadu (Andhra-Style Sautéed Spinach)

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The Kitchen Workshop: Indian Wedding Food with Saveur’s Betsy Andrews

saveur__maacherWe spoke with Betsy Andrews, Acting Editor in Chief of Saveur Magazine, about Saveur’s India Issue. Join us on this podcast for a discussion of the culinary traditions of different regions of India. Betsy was a visitor at a wedding in Kashmir and tells us about the traditional wedding caterer (waza) and the 36-dish feast (wazwaan) he prepares. Enjoy the flavors of a Kashmiri wedding with Mirchi Qorma (Kashmiri Lamb in Chile Sauce).

She also takes us to the Kashmiri city of Srinagar and together we visit its marvelous floating gardens and boat markets.

Visit the Saveur website to find the entire India Issue plus the stories that couldn’t fit into the magazine.

Recipes from this podcast:
Maacher Johl (Bengali-Style Fish Stew)
Mirchi Qorma (Kashmiri Lamb in Chile Sauce)
Sevaya Kheer (Vermicelli Milk Pudding)
Shahi Tukra (Royal Toast)
Smita Chandra’s Rasam (Spicy Tamarind Soup)

On this episode, Betsy Andrews of Saveur Magazine describes her visit to the Kashmir region of India. As we recorded, in early September 2014, news reports describing the worst monsoon flooding and landslides in 100 years started to come out of the region. As of September 17, the current death toll from the floods in Indian Kashmir is estimated at over 200, and tens of thousands of residents are homeless. Our thoughts go out to the victims of the disaster.

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Underground Airwaves – The Apple Tree and Misery with Brian Rohr

IBrianRohrApplen this episode, we’re replacing a personal food story with a food fable from France. Professional storyteller Brian Rohr, who specializes in unearthing and bringing life to ancient tales and myths, joins Underground Airwaves to tell the story of an ancient apple tree and the woman who owned it. It is a bit longer than the stories we regularly showcase, but we guarantee that when you get to the end you will want it to continue. Listen in, enjoy, and learn more about Brian Rohr’s live story telling performances at the link below.

Find more information about Brian Rohr and his Sacred Storytelling Series at brianrohr.com

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Underground Airwaves – Surreptitious Foraging with Stacey Givens

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Illustration by Cassandra Swan

Urban farming is on the upward trend but it takes a lot of hard work and perseverance to make a living at it. Stacey Givens, owner and creator of The Side Yard Farm & Kitchen, is putting in that hard work running a diversified operation. A recent recipient of a Local Hero Award, Stacey talks about the process of starting The Side Yard and its evolution over the years.

Find out more about Stacey and The Side Yard at TheSideYardPDX.com

 

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Underground Airwaves – Food Stories from Cherry Sprout

photo 2 photo 1Back in April, Underground Airwaves host Chris Siegel set up a story recording booth at Cherry Sprout Produce for their Earth Day celebration. There was live music, a knife sharpener, a small child struggling to push a reel mower - it was a beautiful setting for a day where folks were gathered to celebrate the earth. A variety of stories were told and a few of those are featured in this episode. The stories range from deeply personal to comedic, and there are moments when the event invades the story booth. Our guest storytellers on this episode are Luis Sandoval, Emily Ball-Lumbard, Larry Yes, and a special surprise guest.

Learn more about Cherry Sprout Produce at CherrySprout.com

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The Drink Tank – CHRIS WELD/BERKSHIRE MOUNTAIN DISTILLERY

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Chris Weld of Berkshire Mountain Distilling

Drink Tank host Gibson Thomas, publisher and editor of edible Marin & Wine Country, talks to Chris Weld, distiller and owner Berkshire Mountain Distillers in Sheffield, Massachusetts. Chris, a biochemist by education and experience, started distilling when he and his family bought a small farm near Sheffield.  The farm was home to an apple orchard, a sugar bush and a natural spring producing some of the finest waters in the country, inspiring Chris to put his biochemistry knowledge to some very useful “work.” The first legal (aka permitted) distillery in the Berkshires since the end of Prohibition, BMD hand crafts bourbon, corn whiskey, rum, vodka and several varieties of gin.  Its Greylock gin was named the #1 sales_pgs_Page_4-300x232craft gin in the country by a tasting panel from the New York Times. Chris and Gibson discuss the growing craft distilling movement and the complicated issue of sourcing ingredients – what do you do if local does not also mean organic, sustainable or non-GMO, and do those matter in a distilled spirit? To learn more about BMD, including where to find their products and their new distillery and tasting room in Sheffield, visit BerkshireMountainDistillers.com. Read More

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The Kitchen Workshop: Cultured Butter with Mrs. Wheelbarrow

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On this episode of The Kitchen Workshop, host Mary Reilly, publisher of Edible Pioneer Valley, talks to Cathy Barrow, also known as  Mrs. Wheelbarrow. Cathy is the author of the soon-to-be-released Mrs. Wheelbarrow’s Practical Pantry (W. W. Norton & Company, 2014). In our interview, Cathy takes us through the process of making cultured butter at home, a DIY project that any family member can lend a hand in.

 
Mrs. Wheelbarrow’s Practical Pantry

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Underground Airwaves: Chehalem Mountain Winemakers

Chehalem MountainOn a hot summer day, a number of winemakers gathered at Arbor Brook Vineyards in anticipation of the wine celebration event Origin ’14. There were several white tents set up around the yard providing shade for the guests. In one tent, there was a conversation about the history of the Chehalem Mountain AVA (American Viticultural Area aka designated wine grape-growing regions), and each winemaker gave a brief background on their winery. In another tent, I set up a mini-recording studio where I recorded a story from each of the winemakers present. This episode of the podcast features a story from James Frey of Trisaetum, Sheila Nickolas of Anam Cara, and Todd Hansen of Longplay, as well as their thoughts on the future of making wines in Oregon.

Find more information about the Chehalem Mountain AVA and Origins ’14 at ChehalemMountains.org.

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The Kitchen Workshop: Summer Cocktails with Maggie Batista

maggie-battista-Eat-BoutiqueKitchen Workshop host Mary Reilly, publisher and editor of Edible Pioneer Valley, talks with Maggie Battista, cook, writer and traveler! Maggie is the proprietress of EatBoutique a website and artisanal foods emporium; and is the author of the upcoming book Food. Gift. Love.

Rhubarb Cordial

How to make fruit cordials

Limoncello

Making fruit vinegars

More recipes -

How to make a fruit syrup
Combine equal parts fruit, sugar and water (by volume) in a saucepan and bring to a simmer. When the syrup is brightly colored (this will take 5-10 minutes with softer fruit like blueberries or strawberries and over 15 minutes with less-tender fruit like rhubarb. Strain and let cool before using in a drink.

Here are the cocktails we made on the show:

Rhubarb-orange Sidecar

  • 1.5 oz  fresh orange
  • Juice 1.5 oz lemon juice
  • 1 oz rhubarb syrup
  • 1 1/2 oz brandy

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass.

Strawberry-basil Cocktail

  • 1/2 ounce strawberry syrup
  • ½ ounce lime juice
  • 4 basil leaves
  • 2 ounces gin, preferably Hendrick’s or a Plymouth style (use vodka if you prefer)

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass. Garnish with a basil leaf.  

Cheers!Read More

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