A Taste of the Past

This week on A Taste of the Past Linda speaks to master forager Connie Green. Recommended by Martha Stewart Living and co-author of “The Wild Table: Seasonal Foraged Food and Recipes”, Connie knows a thing or two about foraging. Learn how Connie is spreading the word about why foraging is not the scary undertaking some think it is. Learn why chanterelles are simultaneously universally sought and y...

This week on A Taste of the Past Linda talks all things apple with Erik Baard a writer and an advocate for Newton Pippin apples, long considered the Cadillac of apples. Baard explains how the Pippin–fairly gross when eaten off the tree–sugars after a month or two, making it perfect for today’s exporters or yesterday’s original US colonists. Lauren Soutiere, a pastry chef at the Northern Spy Food C...

This week on A Taste of the Past Linda delves into the luxurious world of the truffle, and speaks to Vincent Jeanseaume of Sabatino Tartufi. Vincent and Linda take a look at the many varieties of truffle available (or not-so-available), why truffle oil is only a half-accurate moniker, and the many delicious things Vincent and others can do with this versatile fungus. Linda also relates a personal...

This week on A Taste of the Past Linda speaks to Susan Yager, author of “The Hundred Year Diet”, an examination of America’s obsession with dieting, going back over a hundred years. Susan took a look at “fad” diets from the past and present; everything from an old timey obsession with extreme mastication to the recent Atkins, South Beach, and other diets that briefly made headlines only to fade in...

This week on A Taste of the Past Linda talks salt, pepper, and spice: currency, commodity, and culinary aid. Author and culinary historian Michael Krondl breaks down the roles that specific spices played in their respective empires; the English and Dutch colonies that were built to trade it, Venice as a spice-stuffed world financial hub, and how many peppercorns made a nickel. Plus Krondl reveals...

This week on A Taste of the Past Linda speaks to Joe Bastianich & his sainted mother Lidia Bastianich for a discussion about Eataly. The largest artisanal Italian food and wine marketplace in the world, Eataly is the brainchild of Mario Batali, the Bastianichs, and Oscar Farinetti, founder of the original Eataly in Turin. Tune in to find out how the project came together and for a break down o...

This week on A Taste of the Past Linda explores the very American tradition of tailgating. Follow tailgating from the chuck wagon to the station wagon as Linda looks back as far as the Civil War to find the roots of the tailgate. Joining her is Dave Joachim, author of “A Man, A Can & a Plan” and “Mastering the Grill”, a tailgate enthusiast and expert who revels in the ingenuity and community o...

This week on A Taste of the Past Linda spoke to “Hoppin John” Taylor, master of “low-country” cooking. The low country is the coastal area of the Carolinas originally settled by wealthy plantation owners from Barbados. After French Huguenots and Mediterranean Jews settled along with an influx of West African slaves, a cultural and culinary melting pot resulted, giving the US its first taste of a h...

This week on A Taste of the Past Linda sat down with Holley Bishop. Bishop wrote “Robbing the Bees”, a book about the history of beekeeping and her own experience helping bee-keepers “rob” hives of honey. For some further bee-keepery Linda and Holley were joined by Roberta’s own Eddie Diaz and Brandon Hoy, who have been keeping bees in Williamsburg and Bushwick for well over a year now (and well b...

This week, author Kara Newman, author of “Spice and Ice”, stops by to announce the second golden age of the cocktail. She and Linda wade through mixed drink mythology to discuss the first cocktail, the origin of household drink names,dilution, infusion, and the tiki aesthetic. The show heats up as they break out the sangritas and talk about adding spice to your drink and your evening. This show is...

This week on A Taste of the Past Linda spoke to Barbecue Bible (blog and book series) author Steven Raichlen about the only international food “woven into our human fabric”: BBQ. Steven has traveled the world investigating, written eight books about, and hosted his own show on PBS regarding BBQ, and knows a thing or two about a thing or two regarding grilled meat and the “slow and low”. Tune in fo...

This week on A Taste of the Past Linda spoke to Jane Ziegelman, author of the book “97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement”. The focus of the show was the process by which American palates have benefitted from the cookbooks immigrants brought over from native lands at the turn of the last century. For many immigrant families, compiling family recipies and...

Jimmy Carbone spoke to Linda about beer’s history as a medicinal aid, German purity laws and why they can help or hinder international beer, and how the next generation of kids growing up with the burgeoning craft beer movement will push the art of brewin See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

This week on Taste of the Past Linda spoke with Seamus Mullen of Boqueria & Boqueria Soho. They discussed the many regional cuisines of Spain and why its no longer cooler to get your food Fed-Ex from far off lands than from a small farm upstate. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Linda talks about the trials and tribulations of the devoted Locavore with Amy Cotler, author of “The Locavore Way”. Amy speaks about tried and true techniques to deal with the more confounding issues linked to locavorism, and why its worth the trouble. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Linda speaks to Gabriel Ross, chef and charcoutier at Dickson’s Farmstand Meats in Chelsea Market, NYC. Get the skinny on bacon and the history of cured and smoked meats here and abroad! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

This week on A Taste of the Past Linda spoke with two masters of frozen delights. Jon Snyder of Il Laboratorio del Gelato and Jeri Quinzio, author of “Of Sugar and Snow” stopped by with some delicious insight into the history and future of ice cream. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Linda sits down with author, horticulture legend and the worlds premiere vegetable gardener Amy Goldman. Amy also serves as the Board Chair for Seed Savers exchange, a nonprofit organization dedicated to preserving heirloom plant varieties. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Trevor Gulliver of St John stops by to talk Nose To Tail Philosophy, and preview some of the new projects that he and Fergus Henderson have planned. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Linda talks with Mitchell Davis, Vice President of the James Beard Foundation about the Worlds 50 Best Restaurants and the James Beard Awards. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

This week’s theme is rice, as Linda is joined by author and chef Renee Marton. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Linda sits down with Jim Lahey, the owner of Sullivan St Bakery. They talk about the origins of bread baking, and what makes “artisinal” bread. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Linda sits down with Jake Dickson of Dickson’s Farmstand meats. They discuss the recent trend towards traceable and sustainable meats. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty ‘Cue See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Jayne Cohen talks about Passover cuisine and her books “Jewish Holiday Cooking” and “The Gefilte Variations”. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .