food

Food and Dining
1:30 pm
Thu February 6, 2014

Food Network Star/Cookbook Author Katie Lee

Katie Lee
www.katieleehome.com

02/06/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview food network star and cookbook author Katie Lee. She hosted the first season of Bravo’s Top Chef, was a judge on Iron chef and is now one of the hosts on the new Food Network TV series “The Kitchen,” based on the fact that most parties end up with everyone in the kitchen. She talks about comfortable, casual, fun entertaining, and what it’s like behind the scenes at The Kitchen. 

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How Much Is Enough?
12:50 pm
Thu February 6, 2014

Here's What It Takes To Make Ends Meet In South Florida

Should the contents of this, or similar, grocery carts be used to determine the poverty line?
Credit Wilson Sayre

According to the federal government, "enough" is a simple, five-figure amount: $23,850. That's the poverty line. It marks a distinction between who is poor and who is not, who doesn’t have enough money to make ends meet and who does.

But over the past month, I've asked you to tell me what you think it really takes to live in South Florida. Your answers averaged about $47,600 a year -- almost exactly twice the federal poverty level.

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Memory Toast
8:00 am
Sat February 1, 2014

A Word On Food: Cinnamon

The way my mother taught me to make cinnamon toast was to start with raisin bread and toast it to perfection.

She might have timed it by how long it took her to jump into her waitress work uniform before slathering it with rich and creamy Wisconsin sweet butter. Then she sprinkled a combination of sugar and cinnamon out of our plastic, yellow  ‘baseball player’ figurine bottle that was covered with wax paper tucked under a red metal lid tha t doubled as the faux baseball boy’s ‘cap’. She usually slathered enough butter on the toast so that the cinnamon and sugar mix slide over the top of it like grains of sand dancing in the ebb of an ocean wave.

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Farm Bill
7:09 pm
Thu January 30, 2014

Food Stamp Cuts Won't Hurt South Florida Too Badly

One of the first U.S. food stamps.
Credit Library of Congress

The U.S. House of Representative voted Wednesday to approve a new farm bill after a two-year standoff. It cuts $8 billion over the next decade from the Supplemental Nutritional Assistance Program, also known as food stamps, but the brunt of those cuts won’t be felt in South Florida.

The food stamp program accounts for almost 80 percent of the current farm bill. With pressure to reduce spending, it was inevitable that the program would be scaled back.

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Food and Dining
1:30 pm
Thu January 30, 2014

Are You Ready For Some Football Super Bowl Party Tips?

Jamie DeRosa
https://twitter.com/JamieDeRosa

01/30/14 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Tongue and Cheek Restaurant Chef, Jamie DeRosa.  He gives tips for planning our Super Bowl parties.

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How Much Is Enough?
8:24 pm
Wed January 29, 2014

Pay For Pretty Peppers -- Farmers Will Donate The Ugly Ones

For lower-income families, fresh produce can be prohibitively expensive.
Credit Wilson Sayre

According to the U.S. Department of Agriculture, one in seven South Floridians can't afford the food they need to stay healthy.

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Tails And Tales
8:00 am
Sat January 25, 2014

A Word On Food: Oxtails

The majority of times I have enjoyed oxtails has been in the classic Cuban dish named, “Rabo Encendido.” The translation is literally “Lit Tail.”

This is supposedly due to the spice level in the dish, but unless I make it myself or have it in the home of another chile-loving person, the spice is mild, while the flavor is great. I love the tomato-ey rich stew that I have eaten since venturing into places like “El Siboney” in Key West years ago. I had it there again recently. 

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Food and Dining
1:30 pm
Thu January 23, 2014

Delivering Calorie Counted, Portion Controlled Meals

Scott Harris, CEO of DeliverLean.
http://deliverlean.com/

01/23/14 - 1:30 Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Scott Harris, CEO of DeliverLean, a diet meal delivery service.  It's mid-January and many of us are still trying to drop the Holiday pounds – DeliverLean delivers calorie counted, portion controlled meals in many categories. 

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On The Tracks
8:00 am
Sat January 18, 2014

A Word On Food: Blood

I walked into our restaurant kitchen and I inhaled an aroma I’d known before I knew it’s name. It was blood. It spiraled me back in time to a grocery store where my mother shopped when I was young. She carried me in there before the age of three and slung me from hip to hip while she selected our food and put it in the cart. By the time I was five, I knew the owners names, Mr. and Mrs. Petersen.

Though small, the store was pretty amazing for the time. They had a full butcher case that Mr. Petersen personally manned. He had a box of sawdust that he used to toss like chicken feed onto the wooden floors to sop up the blood that fell off his knives. A vibrant produce section lined one whole wall of the store. It relied on the area’s farms and orchards. Though the fish choices were few, they were fresh Great Lakes fish. There was even a baked goods cabinet by the check out area. Mrs. Petersen added in her own home-baked Greek specialties that lent a sense of exotica to the rural store in our town.

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Food and Dining
1:30 pm
Thu January 16, 2014

Possible Links Between Cancer And Diet

Linda Gassenheimer
http://www.dinnerinminutes.com/

01/16/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Alice Pereira, Baptist Health South Florida Diet and Nutrition specialist. She talks about the links between cancer and diet, what are the power foods and how we all can eat smart rather than diet.  

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New Trends
7:46 pm
Tue January 14, 2014

What's With All The Hype And Hope For Electronic Cigarettes?

VaporZone associate Amanda Suarez shows a customer how to insert the flavored nicotine blend into the electronic cigarette.
Credit Chloe Herring / WLRN

 

Jeremy Brock was working an overnight shift stocking shelves at a grocery store when he felt excruciating pain in his chest.

"I haven't felt anything that painful in my life," he says. "It was really hard to breathe. I couldn't breathe."

His lung had just collapsed. 

Brock was taken to the hospital and given medication to ease the pain from the puncture in his lung. He says nurses didn’t tell him the cause of the incident but he thought it was likely due to his heavy smoking.

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Big Bird
8:00 am
Sat January 11, 2014

A Word On Food: Turkey

The first time we rolled down Highway 1 in the Florida Keys was 1971. Sometimes you would not see an oncoming car for 10 to 15 minutes. The darkness on those narrow bridges we crossed was nearly overwhelming.

But above us the constellations came through. The starlight was an explosion of skyward imagery that guided us forth. Now we drive across these islands on the same highway and struggle to find a gap where you hope to find the darkness once again and the attendant miracle of the stars. Returning here, I am reminded of the words of ancient Heraclitus, “No man ever steps in the same river twice for its not the same river and hes not the same man.

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Food and Dining
1:30 pm
Thu January 9, 2014

A Master Class in Indian Cooking

Raghavan Iyer
http://www.raghavaniyer.com/

01/09/14 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Raghavan Iyer award-winning cooking teacher and cookbook author.  His latest book is Indian Cooking Unfolded: A Master Class in Indian Cooking.  He teaches us how to create Indian-style dishes with ease.  

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Electric Lard
8:00 am
Sat January 4, 2014

A Word On Food: Mojos

Many North Americans would look at the word "mojo" in its printed form and pronounce it “mo-joe." In Spanish of course, it's pronounced "mo-ho" because the letter “j” is pronounced as an "h," as in jalapeño.

The word mojo comes from the word “mojar,” which means, "to wetten” so the usage of mojo can actually be pretty broad in that there are many ways to ‘wetten’ food. Years ago, I took a rather radical departure from the traditions of mojo and made tropical fruit mojos! If mojo meant a thing that would get something wet, I wanted to demonstrate that food that I’d added spices to, especially fish, would be happy swimming in a puree of mango and another dimensional ingredient or so.

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South Florida Arts Beat
1:00 pm
Fri January 3, 2014

Johnny Rodgers, Coral Gables Blues Fest, Key Largo/Islamorada Food & Wine Fest, Broward Arts Cal

Liza Minnelli and Johnny Rodgers circa 2006
http://johnnyrodgers.com

01/03/14 - Next time on South Florida Arts Beat, hometown singer/songwriter, Johnny Rodgers, returns to South Florida in concert this weekend at the South Miami-Dade Cultural Arts Center. We’ll catch up with this busy talent.

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