food

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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Food and Dining
1:30 pm
Thu January 2, 2014

Verde Café at PAMM

Verde Miami
https://www.facebook.com/verdemiami

01/02/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview restaurateur Stephen Starr, he opened Verde Café at PAMM and is the owner of two other South Florida restaurants, 954 Steak in Ft. Lauderdale and Makoto in Bal Harbour; and Verde Chef, Nicolay Adinaquez talks about how they developed the new style cuisine at Verde.  

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Sailor Stews
8:00 am
Sat December 28, 2013

A Word On Food: Chilau

A play of light mesmerized me as I lay in bed, savoring the last moments of an unmoored  consciousness. I allowed my mind to wander as I simply enjoyed the light show and worked on understanding where it was coming from and how it was working.

The process of cooking is nearly identical for me. The analyst in me came to realize that the fluttering sequences of light and shadow dancing on the unadorned wall placed me in the room that once was my son’s. The light of the early morning sun punctuated by the rhythm of the ceiling fan sought to keep me lulled and sleeping longer.

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Food and Dining
1:00 pm
Thu December 26, 2013

"Restaurant Roundabout” December 2013 Edition

Linda Gassenheimer on Chat Chow TV
www.chatchow.tv

12/26/13 - Thursday’s Topical Currents is our popular “Restaurant Roundabout,” with chef, author and syndicated columnist Linda Gassenheimer. Also with us are restaurant critics Jen Karetnik and Jan Norris.  We’ll get the lowdown on the always-changing South Florida restaurant scene, as well as take listener calls about favorite dining spots.  Perhaps you have a new bistro to tell us about . . . or a favorite steakhouse.  Listen in Topical Currents today at 1pm.
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Holidays
8:01 am
Thu December 26, 2013

This Is The Christmas Treat That Really Says "Miami" To Me

Maria Murriel WLRN

Despite Miami's widespread Nochebuena culture, I always felt like my Peruvian-immigrant family's Christmas celebrations were different from other "Americans'."

During our early years here in the early 2000s, my mom was the caretaker for an elderly, wealthy couple. Señora Lilian was from Cuba, and her husband, Mr. Hollenbeck, was from the U.S. They were sweet.

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Food
2:57 pm
Tue December 24, 2013

Forget The Caja China – Give Hallacas A Try This Nochebuena

The Venezuelan hallaca
Credit madrid.olx.es

Gringos like me don’t forget their first hallaca.

Mine was lying on a simple white plate, in the coastal town of Lecherías, Venezuela, on the patio of my future in-laws’ home. It was a soft Caribbean Christmas Eve in 1985.

The tawny tamal was swaddled in smoked banana leaves that reminded me of the lush, exotic foliage of an Henri Rousseau painting. I unwrapped it, cut into it, took a bite – and rediscovered Christmas.

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The King's Meat
8:00 am
Sat December 21, 2013

A Word On Food: Roast Beef

The very words themselves call up ancient things. I imagine it on the menu that day in the year 1215 when King John was forced to sign the Magna Carta at Runnymede or something Shakespeare’s own mother would have served.

When I fantasize about the words being read in a perfect movie, I hear a voice like Sir Alec Guinness intoning them.

“Roast Beef.”

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Food and Dining
1:30 pm
Thu December 19, 2013

Marky's Fine Foods Holiday Feasts with CEO Chris Hlubb

Marky's Group President Christopher Hlubb with some caviar in the warehouse at the company headquarters
PATRICK FARRELL MIAMI HERALD

12/19/13 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Christopher Hlubb, Pres and CEO of Marky’s group, purveyor of fine foods.  He gives us tips on creating holiday feasts and debunk some of the mysteries in gourmet foods – caviar – smoked salmon – chocolates how to choose from the many varieties

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