It’s All About Food

It's All About Food - Ramin Ganeshram, Saffron, A Global History

Ramin Ganeshram, Saffron, A Global HistoryJournalist and chef Ramin Ganeshram is the author of a number of cookbooks and The General’s Cook: A Novel.
 Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors, and black-market smugglers. 
Hartglass & De Mattei continue the conversation on saffron, including REAL recipes with saffron.
 Links and recipes discussed in the program: Risotto VeganeseRisotto Milanese in Saffron Vegetable Broth The End of Meat Is Here, by Jonathan Safran FoerJonathan Safran Foer on IT’S ALL ABOUT FOOD: We Are the Weather 

It's All About Food - Hartglass & DeMattei, Cepes, Crêpes and Celebrating Veganuary

Hartglass & DeMattei, Cepes and Crêpes and Celebrating VeganuaryCaryn Hartglass and Gary DeMattei are in the studio at Responsible Eating And Living Headquarters to talk to you about cepes and crêpes and the importance of terroir when it comes to the flavor in food, on land and in the sea. They’ll also be giving delicious Veganuary food tips. Links and recipes mentioned in the program: Veganuary Interview with co-founders Matthew Glover and Jane LandCabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19 REAL Vegan-Style MeatloafBuckwheat CrêpesSauerkraut

It's All About Food - Nava Atlas, Plant-Powered Protein

Nava Atlas, Plant-Powered ProteinNava Atlas is a vegan cooking expert and the author of many bestselling cookbooks, including 5-Ingredient Vegan, Vegan on a Budget, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates visual books on women’s issues and runs two websites, TheVeganAtlas.com and LiteraryLadiesGuide.com. She lives in the Hudson Valley region of New York State with her family.
 

It's All About Food - Wendy A. Woloson, Crap, A History of Cheap Stuff in America

Wendy A. Woloson, Crap, A History of Cheap Stuff in AmericaWendy A. Woloson is associate professor of history at Rutgers University-Camden and the author, most recently, of In Hock: Pawning in America from Independence through the Great Depression, also published by the University of Chicago Press, and coeditor of the collection, Capitalism by Gaslight: Illuminating the Economy of 19th-Century America.

It's All About Food - Ian Theasby and Henry Firth, SPEEDY BOSH

Ian Theasby and Henry Firth, SPEEDY BOSH Ian Theasby, Creative Director and Co-FounderIan is a creative marketeer with a background in fashion whose wordplay and creative concepts create new go-to favorites for BOSH’s thousands of fans. He also desires to bring plant-based food to the world, helping people and planet to thrive. Henry Firth, Founder and CEOHenry Firth is a creator with a background in digital video and businesses, and a passionate home-taught cook. His life’s mission is to make a positive impact on reducing climate change, by showing the world just how easy, delicious and fun plant-based food can be.
  Caryn made the Red Velvet Sorbet from the Speedy Bosh cookbook to eat during this interview. See how to make it here on Instagram.   
Hartglass & De Mattei, Careful What You Wish For!Caryn and Gary wrap up the show. They talk about passion, wishes, resolutions and finding your soul. Links mentioned in the discussion:
Pizza Dough, Gluten-FreeMarinaraVegan MozarellaCuccidati, Italian Fig Cookies

It's All About Food - Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World Ecology

Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World Ecology
 
Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World EcologyChris Otter is associate professor of history at the Ohio State University. He is the author of The Victorian Eye: A Political History of Light and Vision in Britain, 1800-1910, also published by the University of Chicago Press.

It's All About Food - Carolyn Cobbold, A Rainbow Palate, How Chemical Dyes Changed the West’s Relationship with Food

Carolyn Cobbold, A Rainbow Palate, How Chemical Dyes Changed the West’s Relationship with FoodCarolyn Cobbold is a research fellow at the University of Cambridge, where she investigates the history of food and science. Her work has been published in Annals of Science, Osiris, Ambix, and Business Insurance, among others.
We live in a world saturated by chemicals—our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the Western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food.
In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions and understanding of food, science, and technology, as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles over their use offer striking insights and parallels into today’s international struggles surrounding chemical, food, and trade regulation.

It's All About Food - Saray Stancic, MD, What’s Missing From Medicine

Saray Stancic, MD, What’s Missing From MedicineSaray Stancic, MD is a board-certified physician and the subject of the recent documentary film Code Blue. From 1999 to 2006, Dr. Stancic served as chief of infectious diseases at the Hudson Valley Veterans Administration Hospital in New York. During those years she treated hundreds of patients with viral hepatitis and HIV and directed the MOVE program, a federal VA initiative to encourage healthy lifestyles in veterans. She later joined the viral hepatology team at Roche and conducted clinical studies for new, more efficacious treatments for hepatitis infections. During these research years, she continued to see patients at the Bronx Veterans Administration Hospital in New York City. In 2012, in response to her personal experiences as a multiple sclerosis patient as well as a veteran physician, Dr. Stancic founded one of the first lifestyle medicine practices in the country, where she created a distinct contemporary health-care model rooted in traditional medical principles. Dr. Stancic’s current practice focuses on educating and empowering patients to understand the importance of the personal lifestyle choices discussed in this book. She mentors medical students and residents and seeks to contribute to initiatives centered on redefining the health-care paradigm. She is a fellow of the American College of Lifestyle Medicine. Visit her at https://drstancic.com/.

It's All About Food - Hartglass & De Mattei, Giving Tuesday

Hartglass & De Mattei, Giving TuesdayOn this Giving Tuesday, Caryn Hartglass & Gary De Mattei discuss how two chefs with different styles share their New York City kitchen while cooking all day for the Thanksgiving Feast. They also discuss alternatives to Gift Giving, and the evils of Teflon.

It's All About Food - Hartglass & De Mattei, Okara Magic, Metamorphosis and Gratitude

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Hartglass & De Mattei, Okara Magic, Metamorphosis and Gratitude
Hartglass & De Mattei are grateful to be back to talk about Gratitude, plus environmentally friendly personal care products like shampoo in bars, dental hygiene and new REAL recipes like Okuna Okara Salad and Okara Chorizo. Find out about the upcoming Cook Along with the Swingin’ Gourmets!
  LINKS mentioned in the program:Swingin’ Gourmets Cook AlongTortillasHummusSouth River MisoFood to LiveWaterpik Cordless FlossersEcodent Gentle Floss