Heritage Radio is the food-focused internet radio station that broadcasts from a studio attached to Roberta's in Bushwick. Every week, many of the big players in the food world host and appear on shows, and oftentimes they reveal interesting tidbits about their work. Here's a guide to five notable pieces of programming from the last week:
1) From Blind Tiger to Woodstock, Vermont:
Dave Broderick of the beer bar Blind Tiger in the West Village stopped in to talk to Jimmy Carbone of Jimmy's No. 43 ion this week's episode of Beer Sessions Radio. Broderick talked about his adventures opening a beer-focused restaurant way up in central Vermont:
When I moved up to Vermont I wasn't thinking of doing anything commercially. It took me 45 minutes to get a good beer so we decided to do something there.
2) Replacing Flour Cup4Cup:
In this week's episode of Cooking Issues, Dave Arnold sat down with Lena Kwak of Cup4Cup, a multi-purpose gluten-free blend of different starches that can stand in for ordinary flour in most recipes:
Flour is such a complex ingredient. Through my research I have such a deeper understanding of flour and its performances. There are different types of wheat flour that people don't consider.
3) Charlotte Druckman on Radio Cherry Bombe:
The newest installment of Cherry Bombe Magazine's radio endeavor features an interview with Charlotte Druckman, author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen:
Pastry is unfairly underrepresented as an art and as a craft that has a history.
4) Somm Chat with Mike Colameco:
On Food Talk with Mike Colameco, Lee Campbell of Tarlow Restaurants Group and Thomas Carter of Estela stopped by to chat. Here's Carter on Cali wines:
Not to disparage the great wines from California, but a wine of that weight will crush brighter styles of food.
5) History of Ramen:
George Solt, author of The Untold History of Ramen, spoke to Linda Pelaccio on this week's episode of A Taste of the Past about the changes seen by the penultimate noodle bowl over the ages:
Until the introduction of Western food culture en mass in the 19th Century, the Japanese didn't eat much meat; it was much more of fish and vegetable type of eating culture…It shows how politics, international relations, and trade affect food culture.
— Peter Henry