JBF on the Air: Laura Shapiro

Laura Shapiro on Taste Matters with Mitchell Davis

 

Our recent Women in Whites gala is a wrap, but we're not done celebrating and contemplating the impact of female chefs on American food. On yesterday’s episode of Taste Matters, JBF’s Mitchell Davis invited author, journalist, and culinary historian Laura Shapiro on the air to discuss how women's roles behind the stove have evolved over the years. The pair discussed the food culture of the 1950s and how it dramatically changed our culinary landscape, how the idea of a quick, timed lunch was introduced into American culture in the early 1900s and its impact on our perception of food, and much more. To listen to the full episode, click here.

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JBF on the Air: Maureen B. Fant

Maureen B. Fant on Taste Matters with Mitchell Davis

 

On last week’s episode of Taste Matters, JBF’s Mitchell Davis talked pasta with Maureen B. Fant, who co-authored Sauces & Shapes: Pasta the Italian Way. Maureen discussed how her classical studies brought her to Rome and transformed her into a pasta expert, why certain pasta shapes are served with particular sauces, how she worked with co-author Oretta Zanini De Vita to transmit her encyclopedic knowledge of Italian cuisine and history, and how Italian food traditions keep the family together. To learn more, listen here

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary... Read more >

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JBF on the Air: Claude Fischler

Claude Fischler on Taste Matters with Mitchell Davis

 

On last week’s episode of Taste Matters, JBF’s Mitchell Davis was joined by Claude Fischler, a French social scientist and the director of research at the French National Centre for Scientific Research in Paris, to discuss the relationship between food and society. Mitchell and Claude explored the social function of the family meal, how food-focused television has changed perceptions about cooking, the psychology behind dietary requirements, and how religion permeates attitudes about food. To learn more about Claude Fischler’s anthropological insights, listen here.

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and... Read more >

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JBF on the Air: Raj Patel

Raj Patel

 

This week on Taste Matters, host Mitchell Davis spoke with Raj Patel, the award-winning writer, activist, and author of Stuffed and Starved and The Value of Nothing. They discussed his new multimedia project, Generation Food, which documents how ordinary women and men around the world are enacting food-system change and "setting the table" for themselves, their communities, and future citizens. Listen below to learn more about Raj’s travels, experiences with global food insecurity, and his proposed solutions to these grave problems.

 

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JBF on the Air: Dan Kluger

Dan Kluger on Taste Matters with Mitchell Davis

 

On last week’s episode of Taste Matters, host Mitchell Davis invited Dan Kluger, executive chef of New York City’s renowned ABC Kitchen and ABC Cocina, to the Heritage Radio Network studios. The pair talked about recent trends in the local and national restaurant scenes, the true meaning of farm-to-table dining, the impact and importance of vegetables, and much more. To learn more about how Dan utilizes local produce in his restaurants, what he believes contributes to the complex manifestation of taste, and the philosophy behind his culinary style, take a listen below!

 

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JBF on the Air: Carolyn Steel

Carolyn Steel on Taste Matters with Mitchell Davis

 

On this week’s episode of Taste Matters, JBF’s Mitchell Davis talked with London-based author and architect Carolyn Steel, who recently spoke at our annual JBF Food Conference and is known for using food as a medium to "read" cities and understand how they work. Her book, Hungry City: How Food Shapes Our Lives, traces food's journey from land to urban table to sewer, and examines its historical context. Carolyn has also been featured in a TED Talk that explored the history of food routes from the ancient times to modern cities. Listen below to learn more about underlying issues within our urban ecosystem, and why Carolyn urges us all to think about food differently by understanding the flow of food from its origin... Read more >

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JBF on the Air: Kevin West

 

On this week’s episode of Taste Matters, JBF’s Mitchell Davis invited author Kevin West on the air to discuss his new book, Saving the Season. In his comprehensive guide to at-home canning, pickling, and preserving, West offers poignant stories, thoughtful guidance, and 220 recipes for jams, pickles, cordials, cocktails, candies, and more. From Scotch marmalade to green tomato chutney to pickled asparagus with tarragon and green garlic, Saving the Season is the ultimate resource for novices and professionals alike. Listen below to learn more:

 

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Wine Wisdom: Sustainable Winemaking with Merry Edwards

Merry Edwards on sustainable winemaking

 

2013 JBF Outstanding Wine, Beer, or Spirits Professional Award winner Merry Edwards is a longtime champion of sustainable winemaking. We caught up with Edwards (who is also curating the wine pairings for our gala this fall) to discuss her pioneering work at her eponymous Russian River Valley property.

 

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JBF: Can you give us a specific example of how a sustainable practice in your vineyards ultimately affects the quality of your wine?

 

ME: We use organic mushroom compost, a by-product from our neighbor, Gourmet Mushroom, as a supplement. In some vineyards, we apply the material on a vine-by-vine basis. It evens out the vines’ growth, giving us consistent vine size and ripening. Much of our farming energy is focused on this end result.

 

JBF: What are some of the biggest challenges you’ve faced when implementing green practices at the winery?

 

ME: We wanted to operate... Read more >

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JBF on the Air: Alex Stupak

Alex Stupak on Taste Matters with Mitchell Davis

 

On this week’s episode of Taste Matters, host Mitchell Davis welcomed Alex Stupak, the chef/owner of New York City’s Empellón Cocina and Empellón Taqueria, for a discussion of his unique approach to cross-cultural cooking. At his popular restaurants, Alex has garnered widespread acclaim for his progressive, innovative spin on Mexican cuisine. By staying dedicated to the fundamental culinary techniques and applications that are native to Mexico, but often using unconventional ingredients, his approach yields unexpected interpretations of authentic flavors. Listen below to learn more!

 

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JBF on the Air: Anya Von Bremzen

Anya Von Bremzen on Taste Matters with Mitchell Davis

 

On yesterday's episode of Taste Matters, JBF's Mitchell Davis welcomed Anya Von Bremzen, food writer, author, and contributing editor at Travel + Leisure magazine. The pair discussed her latest book, Mastering the Art of Soviet Cooking: A Memoir of Food and Longing, which tells the story of life in the vanished empire known as the U.S.S.R. and how every edible morsel was packed with emotional and political meaning. To learn more about Anya's book, how taste in Russia has evolved over the past decade, and how Moscow's growing economic power has influenced its food scene, listen below.

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