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Playlist: Food

Compiled By: Rekha Murthy

 Credit: <a href="http://www.flickr.com/photos/87857621@N00/246947226/">caribb</a>
Image by: caribb 
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Eating Close to Home

From Atlantic Public Media | 07:42

Bill McKibben decides to eat only food grown locally. In the winter. In Vermont.

Dsc4486_small Author and enviromentalist Bill McKibben goes an entire winter eating only foods from the Lake Champlain valley in Vermont -- and learns lessions about the global food system. EXCERPT: TOP OF PIECE McKIBBEN: The apples in my market annoy me. They're from China and New Zealand and Washington state, and I live in Vermont's Champlain Valley, one of the world's great apple-growing regions. So, what an annoying waste of energy to fly these Red Delicious in from halfway around the planet. And what a waste of taste?these things have been bred for just one purpose-- endurance. Mostly, though, they're annoying because they don't come with connections, with stories. They've been grown on ten thousand-acre plantations with the latest industrial methods and the highest possible efficiency. They're cheap, I give you that. But they're so dull. [HUMMING SOUND OF CIDER PRESS] McKIBBEN: The roar you hear is a cider press. It belongs to my neighbor, Bill Suhr. His fifty-acre orchard produced a million pounds of apples last year, so he's not a backyard hobbyist. SUHR: This time of year we're putting six varieties in: the Macintosh, Empire, Cortland, Macoun, Northern Spy, and Jonagold. McKIBBEN: I drank a lot of Bill Suhr's cider this past winter because I'd asked the editors at Gourmet magazine if I could perform an experiment: could I make it through the winter feeding myself entirely on the food of this northern New England valley where I live. Up until 75 years ago or so, everyone who lived here obviously ate close to home?an orange or a banana was a Christmas-time treat. And that's still how most people on the planet eat. But I knew that most of the infrastructure that once made that possible was now missing. Our food system operates on the principle that it's always summer somewhere, so it's forgotten how to get through winter. How many houses have a root cellar? Not mine. If I was going to make it, I would need to make connections with my neighbors. ...continued in Eating Local Food

Interview with Anthony Bourdain

From KUT | 28:43

Interview with author and TV personality Anthony Bourdain on the state of American food and being a celebrity chef.

Bourdain_small After spending thirty years in the heat of the kitchen, Anthony Bourdain became famous almost overnight in 2000 with his book Kitchen Confidential: Adventures in the Culinary Underbelly.  Bourdain spent the next ten years eating his way around the world for two different TV shows.  And now he has written a sequel to Kitchen Confidential. It's called Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook.  Anthony Bourdain was in Austin and he sat down with Nathan Bernier.

The Change In Farming

From Canadian Broadcasting Corporation | Part of the CBC Radio's Outfront series | 11:50

This story by Adam Goddard, a Toronto-based composer, is a celebration of the life and character of his grandfather.

Prxoutfrontplain_small The Change In Farming by Adam Goddard Producer: Steve Wadhams This story by Adam Goddard, a Toronto-based composer, is a celebration of the life and character of his grandfather, a farmer in rural Ontario. The Change in Farming won the 1999 Prix Italia for Best Cultural Radio Documentary of the Year and the Premios Ondas International Radio award in Spain. Broadcast on CBC Radio's Outfront: March 13, 1998 December 31, 1998 October 4, 1999 October 25, 2004 SEE ADDITIONAL LICENSE TERMS Outfront Opening and Closing Theme available - (see Rundown section for more details)

Five Farms: Stories from American Farm Families (Series)

Produced by The Center for Documentary Studies

Most recent piece in this series:

Five Farms, Episode Five: Succession

From The Center for Documentary Studies | Part of the Five Farms: Stories from American Farm Families series | 54:00

Pecusa_pic_small For each of the families of Five Farms, the question looms large: Who will take over the farm? Succession features the next generation --- the young people in each farm family. Who will continue to farm; who won't, and why? Some have gone away to college or to explore work off the farm, and have returned with new ideas and new energy. Others leave farming for good. The program also explores community connections that are part of rural life.

Home Brewing

From Rendered | Part of the Destination DIY series | 07:34

brewing beer in the driveway

Home Brewing

Beer1_small This sound-rich piece guides the listener through the process of brewing beer at home with amateur brewer and hops-grower Nate Hersey in Portland, Oregon. This piece was originally part of an episode of the radio show/podcast Destination DIY. Please credit Julie Sabatier (Sah-bah-tee-ay) as the host and producer of Destination DIY.

Backyard Farmers

From Rendered | Part of the Destination DIY series | 07:22

Raising vegetables and livestock surrounded by surburban neighbors.

Backyard Farmers

Farm1_small Sarah Brown and Connor Voss at Diggin' Roots Farm, where they raise lamb, chickens and a variety of fruits and vegetables on two rented acres. The young couple shares farming adventures from sheep wrestling and saving seeds. This piece is included in the "Urban Farming" episode of the monthly radio show/podcast Destination DIY. Please credit Julie Sabatier (Sah-bah-tee-ay) as the host and producer of Destination DIY. Sarah and Connor blog at http://www.digginrootsfarm.com

Tour de Coops

From Rendered | Part of the Destination DIY series | 05:35

Backyard chicken farmers give a guided tour of their coops.

Tour de Coops

Chicken1_small Portlanders open up their homes and yards to curious city-dwellers to give them a glimpse urban poultry management. This piece is included in the "Urban Farming" episode of the monthly radio show/podcast Destination DIY. Please credit Julie Sabatier (Sah-bah-tee-ay) as the host and producer of Destination DIY.

HUNGRY: The Literary Julia Child (Series)

Produced by Leet and Litwin

Most recent piece in this series:

Hungry at the Homesick Restaurant: the Literary Julia Child

From Leet and Litwin | Part of the HUNGRY: The Literary Julia Child series | 24:58

A_tyler_prx_small Almost 30 years before "locavore" or "slow food" came into the language, before farmers' markets got popular, Anne Tyler invented a fictional restaurant that was way ahead of its time -- The Homesick Restaurant. It's a family story, with two brothers, Cody and Ezra. Ezra started The Homesick Restaurant because he wanted to give people the foods they were homesick for.  As Julia Child says, "What Ezra was homesick for was what he never had." His brother, Cody, doesn't care what he eats:

"Cody cut into a huge wedge of pie and gave some thought to food. Couldn't you classify a person, he wondered, purely by examining his attitude toward food? Look at Cody's mother -- a nonfeeder, if ever there was one. ... Why, mention you were hungry and she'd suddenly act rushed and harassed, fretful, out of breath, distracted. He remembered her coming home from work in the evening and tearing irritably around the kitchen. Tins toppled out of the cupboards and fell all over her -- pork and beans, Spam... peas canned olive drab. She cooked in her hat, most of the time... adding jarring extras of her own design such as crushed pineappe in the mashed potatoes." Anything that was left-over. And she burnt it all. This story is about bad food and good -- and people who are both good, and flawed.                                                                                                                                                                                                                                                                                   As for the good food, prominent chefs step in with recipes and insights. Annie Somerville, executive chef of Greens Restaurant in San Francisco, has an easy and delicious way to make a vegetable broth -- and parchment packets of roasted potatoes, olive oil, and herbs, served in their steaming, browned, paper packages, like presents at the dinner table. Mary Risley, winner of the James Beard Humanitarian Award, tells how not to grow herbs.
This show, says Julia, is "about eating, some cooking, and most of all about people."


James Beard: Brave New Kitchen

From Melissa Waldron Lehner | 08:36

Friends of Beard talk about his influence on the world of food.

Beardedited_small Long before the head of the James Beard Foundation was caught cooking the books, and long before the Foundation was even created, James Beard was cooking – cooking up a food revolution, that is. In the 1940s & 50s when the nation was reveling in American Jell-O salads, cocktail wiener canapes, and Pepsi-Cola Cakes, James Beard was busy creating local, seasonal American dishes, launching a revolution in food that is now only starting to be realized. Ruth Reichl, editor in chief of Gourmet magazine, food historian Betty Fussell, Alfred A Knopf editor Judith Jones, and NYU food studies professor Marion Nestle join restaurant consultant and author Clark Wolf, in an intimate discussion about Beard’s life and the enormous influences of this remarkable chef.

Hidden Kitchens (Series)

Produced by The Kitchen Sisters

Most recent piece in this series:

Between Us, Bread and Salt: Kamal Mouzawak and his Lebanon Kitchen Vision

From The Kitchen Sisters | Part of the Hidden Kitchens series | 25:42

Milkdecoration_tawet_02_small A road trip through the hidden kitchens of Lebanon, with kitchen activist, Kamal Mouzawak, a man with a vision of re-building and uniting this war-ravaged nation through its traditions, its culture and its food. We visit farmer’s markets, restaurants, and guest houses known as Souk el Tayeb that he and his kitchen community have created. This story is part of Hidden Kitchens: War and Peace and Food, a series of stories about food and conflict, about the role food plays in helping resolve conflict between nations and communities, or in creating it. Produced by The Kitchen Sisters and Samuel Shelton Robinson.

Soundbites: A Series On Food (Series)

Produced by Rebecca Sheir

Most recent piece in this series:

A Beer'n'Burger Stock Exchange: The Big Board

From Rebecca Sheir | Part of the Soundbites: A Series On Food series | 03:45

_11 Washington, D.C., is now home to a restaurant where beer prices fluctuate in real time, based on customer demand. Rebecca Sheir visits The Big Board -- founded by four natives of Northern Virginia -- to find out what makes it tick.

Grand Canyon Gold

From Western Folklife Center Media | Part of the What's in a Song series | 02:47

Navajo singer Alger Greyeyes sings of the beauty of food and the meaning of a bounty from the earth.

Truck1_small Navajo singer Alger Greyeyes sings of the beauty of food and the meaning of a bounty from the earth. He tells the story of a young couple at the Grand Canyon savoring peaches they find, which Greyeyes explains are "as good as gold."