Food Philosophy #38: The Art of Seduction

Food Philosophy #38: The Art of Seduction

Such activities do not always begin in the bedroom; in fact, they often begin at the table. But I'm letting you non-cooks off easy this season, as it's time to let someone else do the cooking while you set the scene.

Featured Recipe: Honeyed Chai Tea

I'll also share some interesting news from Les Halles restaurant in NYC, which is recycling its used cooking oil into a source for biodiesel fuel.

Special Go Daddy discount for Food Philosophy listeners:

10% off your order (code food1)

$5 off orders of $30 or more (code food2)

.COM domains for $6.95 (code food3)

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Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com


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Food Philosophy #37: La Banca del Vino

Food Philosophy #37: La Banca del Vino

We continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility, but offered a wonderful tutorial on the varieties of wines from the different regions of Italy.

In other news, my pals at Go Daddy are now sponsoring Food Philosophy, so you can get some great deals on your own piece of the internet:

Go to www.godaddy.com and enter codes food1, food2 or food3 at checkout. Listen for the details!

And if you haven’t seen my Go Daddy commercial, check that out too!

Listener line: (845) 704-7094

Music: Beau Hall (www.beaurocks.com)

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, La Banca del Vino, Slow Food, Italy

Food Philosophy #36: The University of Gastronomic Sciences

Food Philosophy #36: The University of Gastronomic Sciences

Oh, sweet Mecca. What on earth could be more appealing to a gourmand than the University of Gastronomic Sciences (UNISG) in Italy? In a word: nothing. Join me on a tour of the one place on this planet that tugs at my heart strings (and brain cells) like no other as we take a journey through Italy’s history and gastronomy.

Begun as an estate many moons ago, UNISG’s Pollenzo campus is a tribute to food, wine and artisanal production with Jonathan, a second-year student whose knowledge and enthusiasm made our tour delightful despite the cloudy weather.

In Part I we’ll tour the campus and learn its history, then Part II will take us through UNISG’s Wine Bank, which is fulfilling Italy’s mission to showcase and preserve its best winemakers and their precious juices.

(P.S. Our CPN colleague Don Genova of All You Can Eat (allyoucaneat.podshow.com) is spending a year at the Parma campus, so check out his show for highlights from his trip. And yes, I’m insanely jealous.)

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of The Gilded Fork (http://www.gildedfork.com/)

www.culinarypodcastnetwork.com


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Food Philosophy #35: Cooking from A to Z - Rye Bread

Food Philosophy #35: Cooking from A to Z - Rye Bread

If you made a New Year's resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen for a little baking -- and that means we're making my favorite, favorite, favorite Seeded Rye Bread recipe.

You can also find this on the Gilded Fork, and it's an adaptation of a recipe from Bernard Clayton's Complete Book of Breads. The book is worth its weight in gold.

Happy baking!

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Media Network (www.culinarymedianetwork.com)



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Special Announcement: Our Sirius Radio Debut!

Beginning January 4th, 2007, Food Philosophy and ReMARKable Palate will be broadcast in a weekly Thursday slot on Sirius Stars 102.

The shows are now part of PodShow's Sirius lineup, and will air at 9:30 PM PST, immediately after Adam Curry's Daily Source Code.

See you on the radio!

gilded fork, Culinary Podcast Network, Food Philosophy, ReMARKable Palate, Sirius Radio, Adam Curry, PodShow