10/24/13 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Dr. Arthur Agatston. His latest book is The South Beach Diet Gluten Solution. He talks about the myths and reality of gluten intolerance -- is it a fad, who does it affect, what are the solutions?
10/17/13 - In the second half of the program, Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman talk about the opening of a Pinecrest Trader Joe’s supermarket, the first in South Florida, with store captain JodiMcCollough.
Joanie Griffin, owner of the historic Tamiami Trail restaurant, Joanie's Blue Crab, is all smiles with her daughter Terri Rementeria. The pair took first place in a recent guava coconut cake contest in Everglades City.
10/10/13 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview with television personality, Ingrid Hoffmann, host of Delicioso on Univision and Simply Delicioso on the Cooking Channel. We’ll be celebrating Hispanic Heritage month.
Click the play button above to hear the radio version of this post.
A Mexican boy of 20 or so in long baggy shorts with a baseball hat is cooking my eggs while his mother rapidly peels potatoes with a curved blade flicking the peels away from her into a bowl, while she giggles at the conversation she’s having with him.
Originally published on Tue October 8, 2013 2:24 pm
Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.
George Siemon, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.
10/03/13 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Chef John Moeller, retired White House chef and author of Dining at the White House. It’s a behind the scenes look at preparing dinners at the White House and an insight into the personalities of the first families he served. He was chef to Presidents H.W. Bush, Clinton and George Bush. We look at memorable White House moments – including visits from heads of state, sudden cancelation of a Congressional Picnic on 9/11 and family dinners.
Originally published on Fri September 27, 2013 2:22 pm
Lots of people think of fish as brain food. And there's good reason.
Many kinds of fish — think salmon, sardines, tuna — contain high levels of omega-3 fatty acids, a class of polyunsaturated fat, which have been shown to fight inflammation and improve the function of our neurons.
09/26/13 - Thursday’s Topical Currents is with chef, author and syndicated columnist Linda Gassenheimer and wine columnist Fred Tasker. Linda’s “Food & Dining” segments have been broadcast weekly now for some 15 years, and she discusses some of her favorite programs . . . and what new challenges are presented. Many internationally renowned chefs, authors, Food Network stars and others have appeared. That’s Topical Currents . . .Thursday at 1pm on WLRN.
Originally published on Fri September 27, 2013 3:03 pm
From vacant lots to vertical "pinkhouses," urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.
While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.
Originally published on Thu September 26, 2013 5:18 pm
Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.