Tastee: With the Apple at the Core

Greg Hackenbracht of Tastee AppleGreg Hackenbracht Grows a Tastee Apple…

Family-owned and operated since 1974 in the historic Village of Newcomerstown, Ohio, Tastee Apple, Inc. has sold over 250,000,000 apples with candy, chocolate, caramel, and other toppings.  Entrepreneur, Greg Hackenbracht joins us on this segment of Cuisine KaChing. Greg started the Company along with his father, John, when he was only 19 years old.

For 40 years, Greg, along with his management team has been guiding the enterprise with his focus on quality, innovation, culture, process and profit with a passion for constant improvement. And, they’ve frown the Company organically by simply listening to their customers.

The only U.S.A.-based company in the industry certified by the Safe Quality Food Institute, all of the apples go through a unique, seven-step rating process to guarantee the quality and freshness of the fruit. They work with several select apple growers from Missouri, Washington and other locations, favoring the northern-most suppliers because they tend to produce a firmer, longer lasting apple, one that is most optimal for their particular process. Only fresh packers are used

Perfectly-ripe apples are “dipped” in made-from-scratch, small-batch, kettle-cooked caramel or a candy coating. After the apples cool, they are rolled in gooey toppings like milk, dark or white chocolate and then rolled in fresh peanuts, pecans, cookies, or pretzels. The candy and caramel apples are then carefully packaged, stored and shipped to stores throughout the country to enjoy with family and friends.

The company has achieved a fascinating balance of “home-made-from-scratch quality along with process-manufacturing and massive scale.

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The Kitchen Workshop: The Nourished Kitchen with Jennifer McGruther

McGr_Nourished KitchenMary Reilly of Edible Pioneer Valley spoke with Jennifer McGruther, blogger, writer and author of The Nourished Kitchen. They talked about home-made soda and fermenting leafy greens.

Jennifer shared her recipes for beet kvass and creamed collards with us – find them below.

 

Photo courtesy of Kevin McGruther

Photo courtesy of Kevin McGruther

Beet kvass with ginger and mandarin

Beet kvass tastes of the earth, faintly reminiscent of mineral-rich soil with a mild sweetness that fades to sour as the tonic ferments and ages. Like many traditional foods, beet kvass, which is nothing more than the juice of fermented beets, can overwhelm the palate of those unaccustomed to the strong flavors of the Old World. Yet, with time, many people find that they develop a yen for the robust earthiness and sour-sweet flavor of the tonic.

My interest in other homemade sodas and herbal tonics waxes and wanes, but my love of beet kvass remains constant. I like to serve it over ice, diluted with sparkling or still mineral water. While I often prepare plain beet kvass, I also find that ginger and mandarin oranges temper its earthiness, providing a nice variation. The beet’s betacyanin content not only gives beets and this kvass their characteristic color, but it also provides potent antioxidants.

beet kvass with ginger and mandarin Makes about 6 cups

1/4 cup strained Ginger and Wild Yeast Starter for Homemade Sodas (page 289)

2 teaspoons finely ground unrefined sea salt

6 cups water, plus more as needed

3 pounds beets, peeled and chopped into 1/2-inch pieces

2 mandarin oranges (with the skin on), sliced into 1/4-inch-thick rounds

2 tablespoons peeled and freshly grated ginger

Pour the strained starter into a large pitcher, then whisk in the salt and water.

Put the beets, mandarins, and ginger in a 1-gallon fermentation crock. Pour in the liquid until the crock is full within 1 inch of its lip and the beets are completely submerged, adding additional water as necessary. Weigh the beets down with a sterilized stone, a glass or stoneware weight, or other utensil small enough to fit within your crock but heavy enough to act as a weight. Seal the crock and allow the kvass to ferment at room temperature for at least 7 days. Taste the kvass, and if you prefer a stronger or sourer flavor, continue fermenting for another week.

Strain the kvass and funnel it into pint‑size flip-top bottles. Discard the mandarins, but reserve the beets, if you like, and serve them as you would a pickle or other fermented vegetable. Store the kvass in the refrigerator for up to 1 year, noting that it may thicken slightly as it ages.

Creamed collard greenscollared greens

There’s an old-fashioned charm to the sturdy collard green, whose tough stems and broad leathery leaves spring from garden beds throughout the year. Despite near year-round availability, collards are at their best in the cold months after the first frost, which sweetens the otherwise notoriously bitter green. Here, heavy cream and caramelized onions add luxurious sweetness to counterbalance the collards’ briny undertones.

Serves 4 t o 6

2 tablespoons unsalted butter

1 large yellow onion, thinly sliced

2 bunches collard greens, about 24 ounces, stems removed and leaves coarsely chopped

1 cup heavy cream

1/2 teaspoon freshly grated nutmeg

Melt the butter in a cast-iron skillet over medium-high heat. When it froths, decrease the heat to medium, stir in the onion, and fry until fragrant and a bit caramelized at the edges, 6 to 8 minutes.

Toss the chopped collards into the skillet and cook, stirring until slightly wilted, about 2 minutes. Decrease the heat to medium-low, stir in the heavy cream, and simmer for 5 to 6 minutes, until the cream is reduced by half and thickened. Sprinkle with the nutmeg and serve.

 … Read More

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Cuisine KaChing: Executive Chef, Jonathan Perno at Los Poblanos Farm

Home_Slideshow_FarmDH

I recently visited with Executive Chef, Jonathan Perno at Los Poblanos Farm. A native New Mexican, Jonathan trained at the California Culinary Academy and spent time at Postrio under Wolfgang Puck, Splendido and Alain Rondelli in San Francisco, Sweet Basil in Vail, Colorado, Splendido at The Château in Beaver Creek, Colorado, and Metropolitan in Salt Lake City, Utah. His résumé also includes the requisite European culinary tour, a return visit to work at La Tante Claire in London.

In addition, he spent a year in Berkley, California at an organic farm learning raised bed farming.

Jonathan is the perfect fit for Los Poblanos. His first few months here found him doing everything from harvesting honey from our bees for his homemade chocolates to preparing a 6-course chef’s meal for an anniversary dinner for 75. He is a strong advocate of the Farm to Table philosophy and the Slow Food Movement. While he’s absolutely content to let the fresh ingredients take all the credit, Jonathan has already impressed the most critical of foodies with his own unique perspective on food.

The Los Poblanos land was originally inhabited by the Anasazi (ancient pueblo Indians) in the 14th century. Many of the original settlers in this area were thought to have come from Puebla, Mexico, a citizen of which is called a “Poblano.” The land became part of the Elena Gallegos land grant around 1716. The original ranch land was owned by Ambrosio and Juan Cristobal Armijo through the 19th century but was reassembled by Albert and Ruth Simms in the 1930s. Los Poblanos today encompasses the original headquarters of the 800-acre ranch owned by the Congressman, Albert Simms, and his wife, Ruth Hanna McCormick Simms that extended to the crest of the Sandia Mountains. Our historic inn was their private residence and the center of operations of their dairy, farming, nursery, art businesses, and dynamic cultural and educational endeavors. In 1932, Ruth Hanna McCormick Simms commissioned architect John Gaw Meem and numerous WPA artists and craftsmen to renovate the ranch house and create the Cultural Center for political and community events and recreation with gardens designed by Rose Greeley.… Read More

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The Kitchen Workshop: Cookie Love with Mindy Segal

Sega_Cookie LoveKitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks with Mindy Segal about her book Cookie Love, treating a cookie like a meal and building  your cookie making pantry. Mindy is the author of Cookie Love and the proprietor and pastry creator of Hot Chocolate Restaurant and Dessert Bar in Chicago. She has graciously shared her recipe for Fleur de Sel Shortbread with Vanilla Halvah.

FLEUR DE SEL SHORTBREAD WITH VANILLA HALVAH

Segal_Mindy

 

I AM ALWAYS ON a quest to find more ways to use halvah in desserts. Coffee, chocolate, and cocoa nibs are my usual pairings with the Middle Eastern sesame confection, but one day I shifted gears in favor of vanilla and fleur de sel. It worked—halvah anchored the vanilla-flecked frosting, for a sweet, salty, nutty result. To finish the cookies, I dip them partially in dark milk chocolate and then place a shaving of halvah on top. The frosting is seasoned well to balance its sweetness, but because the cookies themselves carry a noticeable salt level, you may prefer to add less. If using a sea salt that is not as light and flaky as Murray River (see page 267 for a description of the salt), reduce the salt by 1 tablespoon.

To cut out the cookies, you will need a rectangular cutter approximately 13⁄4 by 21⁄2 inches. To pipe the frosting, you will need the Ateco tip #32.

Makes approximately 28 sandwich cookies.

SHORTBREAD

11⁄2 cups plus 2 tablespoons (13 ounces) unsalted butter, at room temperature

11⁄4 cups confectioners’ sugar, sifted

2 extra-large egg yolks, at room temperature

2 teaspoons pure vanilla extract

3 cups unbleached all-purpose flour

2 tablespoons sea salt flakes

FROSTING

8 ounces plain or vanilla halvah, cubed

2 ounces white chocolate, melted

11⁄4 cups (10 ounces) unsalted butter, at room temperature

1 cup confectioners’ sugar, sifted

1⁄2 teaspoon pure vanilla extract

1⁄2 teaspoon kosher salt

1⁄2 teaspoon sea salt flakes, or to taste

TO FINISH

Piece of plain or vanilla halvah, for garnish

8 ounces milk chocolate, melted

Fleur de Sel Shortbread with Vanilla Halvah CookieStep #1: Make the Shortbread

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugar and mix on low speed to incorporate. Increase the speed to medium and cream the butter mixture until it is aerated and looks like frosting, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.

Put the yolks in a small cup or bowl and add the vanilla.

In a bowl, whisk together the flour and salt.

On medium speed, add the yolks, one at a time, and mix until the batter resembles cottage cheese, approximately 5 seconds for each yolk. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make nearly homogeneous.

Add the flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approxi- mately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.

Stretch two sheets of plastic wrap on a work surface. Divide the dough in half and place each half on a piece of the plastic wrap. Pat each half into a rectangle, wrap tightly, and refrigerate until chilled throughout, at least 2 hours or preferably overnight.

Let the dough halves sit at room tempera- ture until the dough has warmed up some but is still cool to the touch, 15 to 20 minutes.

Put a sheet of parchment paper the same dimensions as a half sheet (13 by 18-inch) pan on the work surface and dust lightly with flour. Put one dough half on top.

Using a rolling pin, roll the dough half into a rectangle approximately 11 by 13 inches and 1⁄4 inch thick or slightly under. If the edges become uneven, push a bench scraper against the dough to straighten out the sides. To keep the dough from sticking to the parchment paper, dust the top with flour, cover with another piece of parchment paper, and, sandwiching the dough between both sheets of parch- ment paper, flip the dough and paper over. Peel off the top layer of parchment paper and continue to roll. Any time the dough starts to stick, repeat the sand- wiching and flipping step with the parchment paper.

Ease the dough and parchment paper onto a half sheet pan. Repeat with the remaining dough half and stack it on top. Cover with a piece of parchment paper and refrigerate the layers until firm, at least 30 minutes.

Heat the oven to 350°F. Line a couple of half sheet pans with parchment paper.

Let the dough sit at room temperature for up to 10 minutes. Invert the dough onto a work surface and peel off the top sheet of parchment paper. Roll a dough docker over the dough or pierce it numerous times with a fork. Using a 1 3⁄4 by 2 1⁄2-inch rectangular cutter, punch out the cookies. Reroll the dough trimmings, chill, and cut out more cookies.

Put the shortbread on the prepared sheet pans, evenly spacing up to 16 cookies per pan.

Bake one pan at a time for 10 minutes. Rotate the pan and bake until the cookies feel firm and hold their shape when touched, 3 to 5 minutes more. Let the cookies cool completely on the sheet pans. Repeat with the remaining pan.

Step #2: Frost the Cookies

Blend the halvah in a food processor until fairly smooth. Drizzle in the white chocolate and blend until incorporated. The halvah will turn into a thick paste.

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter briefly on medium speed for 5 to 10 seconds. Add the sugar and beat until the butter mixture is aerated and pale in color, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the frosting together. Briefly mix in the vanilla and salts until incorporated, approximately 1 minute. Add the halvah paste and mix until smooth, with a little texture left from the halvah.

Fit a pastry bag with the Ateco tip #32 and fill with the frosting.

Make pairs of similar-size cookies. Turn half of the cookies over. Leaving an 1⁄8-inch border, pipe rows of dots onto the cookies. The frosting should be approximately as thick as the cookie. Top each frosted cookie with a second cookie and press lightly to adhere.

Step #3: Finish the Cookies

Freeze the piece of halvah until chilled, 30 minutes.

Line two half sheet pans with parchment paper. Dip a quarter of the long side
of each sandwich cookie into the milk chocolate, shake off the excess, and place on the prepared pans. Using a vegetable peeler, shave a piece or two of halvah and place onto the chocolate- dipped part of each cookie. Refrigerate until the chocolate is firm, approximately 1 hour.

The cookies can be refrigerated in an airtight container for up to 1 week.Read More

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The Kitchen Workshop: Put ‘Em Up!

112612_SherriL-034rtOn the Kitchen Workshop, host Mary Reilly from Edible Pioneer Valley, speaks with Sherri Brooks Vinton about boiling-water canning and getting your kitchen “canning ready” so you can take advantage of the market when the mood strikes! Sherri is the author of the Put ‘Em Up series of preserving and canning cookbooks.

book_PEUcoverPutEmUpFruitPutemUpPreservingAnswer

Read on for recipes for Lemon-Ginger Marmalade and Pickled Mushrooms. Learn more about Sherri and get more recipes at www.sherribrooksvinton.com.

LEMON GINGER MARMALADE

153_cJenniferMayPhotography_LemonGingerMarmalade_PutEmUpFruitMakes 5 cups

Lemon and ginger, a classic combo of sunny and warm together in one great spread. The rind from the lemon give this marmalade some bite so it’s not all frills. This is a great topper for some hearty rustic bread that can stand up to a jam with attitude.

  • 2 pounds lemons (8–10)
  • 2 cups water
  • 4 cups sugar
  • 1 (4-inch) knob fresh ginger, minced

Prepare

1. Using a vegetable brush, scrub the fruit with a nontoxic, odorless dish soap and hot water.

2. Cut off the tops and bottoms of the lemons deeply enough to remove the solid disks of pith and reveal the flesh of the fruit. Quarter the fruits and cut away the center rib. Flick out the seeds with the tip of your knife. Thinly slice the quartered lemons crosswise. Combine the lemon slices with the water in a large nonreactive pot and bring to a boil. Remove from the heat and set aside overnight to soften the rinds.

3. The next day, measure the volume of the lemon mixture (you should have about 4 cups). Return the lemon mixture to the pot and add an equal amount of sugar, along with the ginger. Slowly bring to a hard boil, stirring frequently to avoid burning the sugar. Continue cooking until gel stage is reached (see page 28), about 15 minutes.

4. Remove from the heat. Allow the marmalade to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.

Preserve.

Can

Use the boiling-water method as described on page 20. Ladle the marmalade into clean, hot 4-ounce or half-pint jars, leaving 1/4 inch of headspace between the top of the marmalade and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.

 

PICKLED BUTTON MUSHROOMS

216_cJenniferMayPhotographyInc_PickledMushrooms_PutEmUpMakes about 2 pints

A number of cultures lay claim to mushroom pickles: Italy, Germany, and Poland all have their style with these tasty bites. I’ve taken the United Nations’ approach — this is a mash-up recipe that takes a little bit from each tradition.

  • 2 cups cider vinegar
  • 1/2 cup brown sugar, packed
  • 2 bay leaves
  • 2 tablespoons salt
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon fennel seed
  • 1 pound white button mushrooms, stemmed
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped

PREPARE

Combine the vinegar, brown sugar, bay leaves, salt, peppercorns, and fennel seed in a large nonreactive saucepan, and bring to a boil. Add the mushrooms, onion, and bell pepper and return to a boil. Reduce the heat and simmer for 5 minutes.

PRESERVE

Refrigerate: Transfer to bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.

Can: Use the boiling-water method. Ladle into clean, hot pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 20 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.… Read More

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The Kitchen Workshop: Modern Juicing With Mimi Kirk

Ultimate Book of Modern JuicingOur Kitchen Workshop host, Mary Reilly of Edible Pioneer Valley, talks with Mimi Kirk, the author of The Ultimate Book of Modern Juicing. In this fast-paced discussion they discuss making nut milks at home (you don’t need anything more than a good blender), and ways to create juices on the fly––no recipes needed!

Read on for Mimi’s recipes for Almond Milk and A Cold Killer juice, guaranteed to quash any spring sniffles.

 

32945576Almond Milk

Only 60 calories for an 8-ounce glass, and there’s no cholesterol or saturated fat so it’s heart healthy.

  • 1 cup almonds, soaked overnight
  • 3½ cups filtered water (more if you prefer a thinner milk)
  • 2 Medjool dates, pitted
  • ½ teaspoon vanilla extract

Strain soaked almonds and rinse well. Soaking releases the enzyme inhibitors and makes for easier digestion. Place nuts in high-speed blender and add water, dates, and vanilla, and process until smooth. Place a nut milk filter bag or paint strainer bag over a bowl, and then pour the almond milk into the bag. With one hand hold the top of the bag, and with the other hand proceed to squeeze all the milk from the bag into the bowl. If you don’t have a bag, a wire strainer or cheesecloth will work, but a bag makes the job easier. (A nut milk filter bag can be purchased online and paint strainer bags can be found at your local hardware store.)

Once all the liquid is squeezed into the bowl, pour it into a large glass container with a screw-top lid, such as a Mason jar, and store in the refrigerator. Milk will last about 3 to 4 days.

 

Chocolate Almond Milk

Cacao powder and cacao nibs are a great source of magnesium, which plays a role in muscle function, circulation, and bone strength.

  • 1½ cups almond milk
  • 3–4 tablespoons cacao powder (more if you like it richer)
  • 2–3 tablespoons maple syrup or 4–5 dates

Blend all ingredients adding maple syrup or dates to taste. Refrigerate to chill.

 

mimi-kirkA Cold Killer

  • 1 bunch parsley
  • 2 small garlic cloves
  • ½ beet
  • 1 carrot
  • 2 oranges, juiced
  • 1-inch piece of ginger
  • Liquid of choice as needed

Blend all ingredients, adding liquid as necessary.… Read More

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The Kitchen Workshop: Tomatomania! with Scott Daigre

TomatomaniaKitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Scott Daigre about his book Tomatomania. Written with Jenn Garbee, Tomatomania tell us all we need to know about selecting, planting and growing gorgeous juicy tomatoes!

We talked about planting the perfect tomato plot and his favorite tomato recipe. Learn more about becoming a tomatomaniac at www.tomatomania.com.

Favorite Tomato recipeMy Favorite Tomato Recipe

Rigorously tested countless times. Foolproof. Pick a ripe, beautifully colored, and slightly soft tomato off the vine. The only thing better than trying this with one perfectly ripe, juicy tomato? Trying it with ten perfectly ripe tomatoes of different colors and types. You’re welcome!

WASH IT. (Or not.)

CUT IT. (Or not.)

SALT IT. (Or not.)

EAT IT. (Best done outdoors.)

Sure, many of you will eliminate the salt-it step and that’s fine with me. You’ve worked really hard to get to this step and final product. Don’t miss the opportunity to savor the basic essence of this crop you’ve grown in your own backyard. Dive right in!

Pineapple (Tomato) Upside-Down Cake

Makes 1 cake; 8 to 10 servings

image001Super sweet and citrusy tomatoes alike are pretty near perfect in this rustic cornmeal cake. Use bicolor yellow varieties splashed with streaks of red, such as sweet Pineapple tomatoes (you bet there is a Pineapple variety!) if you have them. Citrusy green tomatoes mellow a bit color-wise when baked, but are also fantastic.

1 pound (1 very large or two medium) very ripe, sweet tomatoes

8 tablespoons (1 stick) plus 3 tablespoons unsalted butter at room temperature, divided, plus more to butter the cake pan

½ cup dark brown sugar, packed

2 teaspoons orange zest, packed (about 1 medium orange), fruit reserved for juicing

1 teaspoon lemon zest, packed (about 1 medium lemon)

½ cup honey

2 large eggs, lightly beaten

½ cup sour cream

¼ cup freshly squeezed orange juice

¾ cup all-purpose flour

1 cup cornmeal

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

Crème fraîche and honey, to serve (optional)

  1. Preheat the oven to 350°F. Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Slice the tomatoes 1⁄3 inch thick and spread them out on paper towels to drain.
  1. Melt 3 tablespoons butter over medium-high heat in a small saucepan. Add the brown sugar and cook just until the sugar is melted, about 1 minute. Pour the brown sugar paste into the prepared cake pan and immediately spread it out as evenly as possible using a heat-proof spatula. Combine the orange and lemon zests and sprinkle 1 teaspoon over the top of the brown sugar.
  1. Combine the remaining 8 tablespoons butter, honey, eggs, sour cream, orange juice, and remaining 2 teaspoons of orange-lemon zest in a stand mixer fitted with the paddle attachment and mix well. (Alternatively, use a hand mixer.) In a small bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt, add the butter mixture, and mix until just combined.
  1. Blot any moisture off the tomatoes and arrange them decoratively in the bottom of the pan. (I like to leave a little space between the slices to see the patterns in each). Pour the batter over the tomatoes. Bake until the cake is lightly brown, starts to pull away from the sides, and a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Allow the cake to cool in the pan on a wire rack for 20 minutes. Run a knife around the edges of the pan, place a serving plate on top, and (wearing oven mitts!), flip the cake onto the plate. Allow the cake to cool completely. To gild the lily, serve the cake with a dollop of creme fraiche and a drizzle of honey.

Prime picks: Sweet bicolors like Pineapple, Gold Medal, or Grandma Viney’s Yellow Pink, or citrusy green varieties such as Ananas Noire (Black Pineapple) or Aunt Ruby’s German Green.… Read More

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Underground Airwaves – Brewing Stories w/ Brian Yaeger

Oregon beer aficionado & author Brian Yaeger

If there is one thing that is held sacred in Oregon it is beer. Rarely do you see breweries go out of business, and when they do it is almost never because they were having trouble selling beer. When Brian Yaeger, who wrote “Red, White, and Brew” set out to write his latest book, “Oregon Breweries“, it was an incredibly daunting task; ultimately he would have to visit 192 breweries all over this sprawling state.

We talk with Brian on this episode of the podcast about his journey while writing the book. He talks about a few of the gems he found along the way and why Oregon is such a fertile place for good beer. He also talks about how a donut maker taught him to appreciate the stories of the people behind the food. The story and interview were recorded at KBOO Community Radio in Portland, OR.

Read more from Brian on his website: BrianYaeger.com

Oregon beer aficionado & author Brian Yaeger

Buy Yaeger’s latest book from your favorite, local, independent bookseller


…And don’t forget his previous book as well!

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Underground Airwaves – City Pigs with Catherine McNeur

When cities formed, they were essentially just groups of people coming together in one place. What we imagine as a city now is a far cry from what they were originally.

Catherine McNeur, a historian and professor at Portland State University, takes a look at New York City during it’s infancy in her book Taming Manhattan: Environmental Battles in the Antebellum City.  The book covers a period of time when a politician’s view on the issue of urban pigs could make or break them.  On this episode of the podcast, Catherine talks about the book, including the early pig riots, how the city interacted with the nearby farms, and the push away from local foods. She also tells a story about her move to Portland and how she kept running into urban livestock while finishing the book.

The story and interview were recorded at KBOO Community Radio in Portland, OR. Find more information about Taming Manhattan at CatherineMcNeur.com.

 
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The Blue Plate Special: Defending Beef with Nicolette Hahn Niman

Rancher and environmentalist Nicolette Hahn Niman

Join rancher and environmental activist Nicolette Hahn Niman to discuss her new book, Defending Beef: The Case for Sustainable Meat Production.  Ms. Niman discusses the impact of beef on our health and out earth, the reasons our grasslands need ruminants, and how it is that a long-time vegetarian could become a cattle rancher.

Chef Kurt Michael Friese, publisher of Edible Iowa and owner of Devotay Restaurant & Bar, co-hosts with his sister Christine.

See a review of the book in Edible Iowa here.

See James Beard Award winner (and friend of the show) Barry Estabrook’s review of it here.

Get your copy from your favorite local, independent bookseller

 

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