Entries Tagged 'audio' ↓

from the The Culinary Institute of America

The Culinary Institute of America’s podcast series “Insight From The Inside” gives aspiring student chefs a unique glimpse inside the world’s premier culinary college through the eyes and personal testimonials of our more than 2,700 students.”Insight From The Inside” also includes interviews with a variety of the CIA’s celebrity chef alumni that offer the listener a first-hand perspective when it comes to what it takes to become successful in the foodservice industry - as told by those who have paid their dues and have made it big.

KQED QUEST Radio Segment

We’ve all heard the latest health advice: avoid transfats. Eat more fruits and vegetables. But for many school children, their cafeteria lunch menus haven’t caught up. This year, an effort to get healthy foods to the school lunch table is tied up in a much larger debate– national farm policy.

NPR : Food Scientist Harold McGee: ‘On Food’

The book On Food and Cooking: The Science and Lore of the Kitchen has become a reference tool for many cooks. Now author Harold McGee has revised and updated the book. It’s an exposition of food and cooking techniques, delving into technology and history.McGee diagrams the stages of making mayonnaise under a microscope, explains why peppers are hot, and why seafood gets mushy if you cook it improperly. McGee is a world-renowned authority on the chemistry of cooking.

http://www.kqed.org/epArchive/R708060900

The program discusses our growing understanding of bottled water, its impact on the environment and proposed disclosure legislation.
Host: Spencer Michels
Guests:

Dr. Gina Solomon, senior scientist with the Health and Environment program with the NRDC (Natural Resources Defense Council)

Joe Doss, president of the International Bottled Water Association

Mark Pastore, owner of Incanto restaurant in San Francisco

Susan Leal, general manager of the San Francisco Public Utilities Commission

http://www.kqed.org/epArchive/R707161000

The program looks into what the “organic” label means, why foods with the label cost more, and if “organic” foods really are more healthful.
Host: Michael Krasny
Guests:

Alyson Mitchell, associate professor and food chemist at UC Davis

Dr. Barbara Robinson, deputy administrator of the USDA, Transportation and Marketing Programs

Mark Squire, co-owner of Good Earth Natural Foods in Fairfax

Patricia Allen, director of the Center for Agro-Ecology and Sustainable Food Systems at UC Santa Cruz

Ronnie Cummins, national director of the Organic Consumers Association

The 2007 Farm Bill

http://www.kqed.org/epArchive/R707110900

The Farm Bill, governing farm and food policy, is up for renewal this September. The program discusses the significance of the Farm Bill to farmers and consumers alike, as well as the increasingly heated debate in Congress and among interest groups in California over what priorities should be enacted.
Host: Michael Krasny

Guests:

A.G. Kawamura, secretary with the California Department of Food and Agriculture

Judith Redmond, president of the Community Alliance of Family Farmers and a full-time farmer at Full Belly Farm

Michael Pollan, Knight Professor of science and environmental journalism at UC Berkeley and author of “The Omnivore’s Dilemma”

Richard Rominger, farmer and former deputy secretary of the United States Department of Agriculture in the Clinton administration and former secretary of the California Department of Food and Agriculture