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pepsi meets with al sharpton and family od the late emmet till over lil wayne rap
The UN Food and Agriculture Organization is now looking at insects as a new food source. Over 2 billion people supplement their diets with insects which are high in protein and minerals. They say the feeding of insects is cheaper than cattle and other meats and can be farmed in large numbers. Ham Radio Expert Brent Scott will be our featured guest at the top of the hour. In the event solar flares or other disasters knock our power grids down this could be our only source of communication. Call ins are welcome.
Let's Do Lunch! visits La Bella Vita at The Samoset Resort in Rockport, Maine. There's more to Maine than succulent and sweet lobster, which host Robin Milling discovered courtesy of the delicious tasting prepared by Executive Chef Tim Pierce.
Cooking is not Tim's only talent. He tells Robin about his award winning ice-carving sculptures such as a life-size mammoth, and gingerbread holiday creations. Tim grew up in Boothbay Harbor and says he was hooked by the kitchen with his first job as a dishwasher, joking that he's still doing dishes! He began cooking as a teenager out of necessity due to his working parents with skills so impressive he was making baguettes by nine and preparing dinner parties for the family. At the early age of 20 he became an executive chef.
Lobster is a must on the menu but there's always an Italian twist starting with Antipasto Della Casa featuring Italian meats and cheeses garnished with house-made mustardo, fig jam, and juicy raisins still on the vine. The Swedish inspired crispy hand-crafted gnocchi adds a pleasing crunch with wild mushrooms, Italian bacon, and spinach topped with creamy Pecorino sauce. Tim, who has been lobster chef of the year prepared an Italian style surf and turf featuring the sweet knuckle of the butter poached lobster and petite filet mignon topped with Tuscan potato puree.
The summer months are perfect for al fresco dining at La Bella Vita, either by night with romantic views of Penobscot Bay or for lunching lazily watching the lobster schooners go by.
My name is Antonio Limuaco. I’m graphic designer from the field of publication and communications living in Brooklyn, New York. Kimcheelicious is a project that encompasses my professional life and my passion for good food and home cooked meals. I was born and raised on Guam, an island where Korean, Japanese, Chinese, Filipino, Portuguese and Spanish culture have crossed paths at most of our tables. My cookbook concept is inspired by the savory, piquant, tangy flavors of Korean kimchee and the many foods with which I grew up. Kimcheelcious is an ongoing project that explores innovative ways for making and cooking with kimchee. Since 2004 I’ve been the holiday grill master at Freddy’s Bar. Every Memorial Day, July 4th and Labor Day BBQ I serve up my bulgogi sliders, kimchee burgers, chili-spiced corn and cheese dogs with kimchee relish. So if you’ve been at my grill you have in fact eaten my kimchee.Kimchee is a semi-raw fermented food—rich in vitamins and beneficial microbes (probiotics). It has an intense savory flavor that pairs well with meats, sea food, fine cheeses, wine and beer. In Korea it’s an essential part of every meal.
If you love to barbecue but want to eat plant based foods, you will not be disappointed with John Schlimms latest best-selling book, Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ! John serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long. In this segment of The Organic View Radio Show, host, June Stoyer talks to best-selling vegan author, John Schlimm, about his tips and techniques for grilling as featured in his latest book, Grilling Vegan Style! Please tune in each week to The Organic View and visit podcast.theorganicview.com to subscribe to TheOrganicView’s OFFICIAL RSS feed! If you are not able to hear out latest shows, please resubscribe on iTunes. Please also subscribe to our new Youtube channel for our latest interviews. Stay tuned!
On this special episode I will be talking all about beef and veal. This is our first meats to start off our meat series. Just a reminder that every other week we do vegetables and th eother week is meat. On this show I will be talking about beef and veal. The different kinds of beef and veal, uses for beef and veal, dishes that can be made with beef and veal, and more. I will also explain why some people hate veal. Feel free to call in with any of your questions or comments about veal and beef. Tell us why you don't like veal if your one of those people, tell us why you love veal like me! I will be giving out my delciious veal parmigiana recipe agian as well as a meatball schronuguff recipe. Should be a great show. Feel free to call in with any questions at 646-716-6458 when live on air. Chef Cardinale's Cooking and Recipe Page our Facebook page --------JOIN US!
Green Clean Cuisine. What’s that? It’s your ticket to being healthy, trim and full of energy. It’s our planet’s hope for a healthy balanced environment. It is the insurance for our children’s bright future.
In this case, “green” means more than eating lettuce, broccoli and Granny Smith apples. Choosing fresh food from local sources such as farmers markets and making eco friendly (and healthier) choices in dairy, meats, and other animal products are some of the first steps. Join us as we ditch the typical unhealthy, fattening, exhausting American diet and turn to a Grean, Lean energizing diet!
America’s Green Nutritionist, media personality Kate Geagan, RD will make eating green sound easy and irresistible. As she says, “Change your diet, change the planet, and feel fabulous!” Don’t miss meeting this author of Go Green, Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet. Join in the fun as Co-Hosts, the Nutrition Babes, Kathy Siegel RD and Lauren Harris-Pincus RD, and I interview Kate. Get ready to hear phrases like “Bliss Point, Sweet Spot, Sweepers, Bitterness Tipping Point and Personal Palate.” Get ready for mouth-watering recipes!
Come into our Family Food Experts Kitchen each week, www.W4WN.com. Listen in while you are busy preparing or already enjoying your dinner. See you then!
… for the health of your family,
www.Family Food Experts.com
If you want to accelerate the aging process then eat everything with the "phos-" in the word; eat the things with ingredients like "sodium phosphate," "calcium phosphate," and "phosphoric acid." What the heck--only the Good Die Young. NOT!
Flavored noodle mixes, processed meats, packaged mac and cheese, soda, frozen dinners, other processed foods, and fast food are notorious for containing questionable levels of phosphate-laden ingredients that could promote kidney deterioration and weaker bones among others.
For you folks who would like to push out the date with the casket-- then listen to our Aging Younger radio show this Wednesday, April 3, at 7:PM eastern standard time.
Melba Moore is still doing her thing. She will be talking about her career after the hit musical Purlie. The most loved song is "I Got Love" but there are new ones out now and we will hear a few.
Purchasing a frozen food plan of meats, fish, etc. How do you know what you're getting? Tom Williams is part of a company that offers plans to households.
Heather Stouffer, CEO and creator of Mom Made Foods, started her journey from Kitchen to the Grocery, in the retail food business back in 2006.Her light bulb moment happened when she was shopping for her family and couldn't find prepared foods that she felt good enough about to serve her own kids!I created Mom Made Foods because I believe in convenient meals that do not sacrifice quality or nutrition, and that kids should be able to eat delicious foods without added junk. Inspired by kids and the familiar recipes they love, we use only the freshest quality ingredients, such as organic products and meats raised without antibiotics, all sourced in the USA.Mom Made Foods launched Memorial Day weekend 2006 at the Del Ray Farmer's Market in Alexandria, VA. From there they were approved for the Mid-Atlantic region of Whole Foods, and were on store shelves in January of 2007. After launching into Whole Foods, we were put on the bottom shelf of their freezer and quickly learned that placement and positioning in the stores was critical and by January 2007, we were in 40 stores throughout the Mid-Atlantic region.Today, Mom Made Foods is sold nationwide, in stores such as Target, Super Target, Whole Foods, and more, with meals, munchies and bites made the way kids like!Website: www.mommadefoods.comTwitter: www.twitter.com/MomMadeFoodsFacebook: www.facebook.com/MomMadeFoodsPinterest: www.pinterest.com/MomMadeFoods
Our guest this morning is Sandra Foster. Sandra is the owner and operator of Flossie’s Southern Cuisine located in Torrance.
Originally from Mississippi, she worked as a teenager with her mother in a popular hometown restaurant.
After graduating from college, Sandra became a teacher but her entrepreneurial spirit and close relationship with her mother reignited her passion for cooking. Working as a team, Sandra and her mother were the heart and soul of a very popular Southern California restaurant and because of its success they ventured out on their own, establishing Flossie’s.
When her mother passed, Sandra modified the recipes to reflect today’s healthy lifestyle. Sandra is on a mission. She wants the world to know that Southern food - commonly known as ‘soul food’ - is America’s food and if prepared correctly, can be as healthy as it is tasty.
She purchases produce from local farmers markets and prepares them fresh daily. Meats and seafood are never frozen and fish is prepared to order. Fried chicken, catfish and snapper are fried in canola oil and the lemonade is fresh squeezed. Flossie’s deserts are so varied it’s hard to pick a favorite and her banana pudding is made the old fashion way with no shortcuts.
To foster a new understanding of Southern cooking, Sandra is writing a cookbook, and designing cooking classes to teach anyone who is interested how to cook healthy, flavorful Southern meals.
But for right now, she is still serving up the best Southern food this side of the Mississippi. +++++++++++++++++++++++++++
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