Food

Ken Schultz explains how much honey they use and how often they make Mead in a year Click here to visit this podcast episode

You could call it the Swiss Army knife of the kitchen bouillon is a handy ingredient whether it comes as bottled brown gloop or a cube wrapped up in shiny foil like a tiny present […]

There s nothing more American than apple pie or is there We might prescribe an apple a day and call our largest city the Big Apple but this legendary fruit originally hails from the mountains […]

Morning fog Gallon-distemper Busthead These are all names for alcohol s age-old after-party the hangover But aside from being a physical and painful manifestation of regret what exactly is a hangover What s happening in […]

Battles over the ethics of foie gras in recent years have loomed large in the culinary world Yet history shows that the delicacy has been around for over 5 000 years since the ancient Egyptians […]

Where has Ken Schultz been and where is he going with Hidden Legend Winery In Part 1 we get some history of where the spark to make Mead came from Click here to visit this […]

To snack or not to snack And what counts as a snack anyhow Plus the great meal vs snack smackdown is grazing good or does eating between meals lead to waistline expansion We re asking […]

Fried roasted mashed steamed it s hard to imagine life without the crispy fluffy comfort blanket of potatoes But until the late 1500s no one outside the Americas had ever encountered this terrific tuber and […]

Rosh Hashanah is an ancient holiday and many of the foods eaten for the celebration are nearly the same as they were 3 000 years ago Shifra Klein Editor-In-Chief of Fleishigs magazine a publication dedicated […]

Saddle up folks Today s episode involves the cowboys lullabies and meat riots that helped make beef an American birthright With the help of Joshua Specht author of Red Meat Republic we tell the story […]