Sharing the Flavor

This is part 2 of a discussion with Brandon Bir, who is the director of sustainability at  Crimson Cup  coffee in Columbus Ohio. In this episode we focus on sustainability in coffee production. We talk a lot about sustainable farming of coffee cherry and get into many topics like certifications and the complications associated with those efforts as well as the challenges with traceabilit...

Coffee Engineering with Brandon Bir of Crimson Cup We love coffee here at Sharing the Flavor and this show features an interview with Brandon Bir, who is the director of sustainability at  Crimson Cup coffee in Columbus Ohio. We talk about the engineering of coffee starting with the farm and progressing all the way to the served cup to the consumer. Brandon is an active collaborater with rese...

Embracing The Art of Pasta with Sarah Ubertaccio This episode features a discussion with Sarah Ubertaccio, the founder of  QB Cucina . QB Cucina provides a complete set of resources to help cooks embrace the art of making pasta at home. They provide courses, tools, ingredients, and a complement of free online tips and interviews. QB Cucina also has a book club for cooks to learn and share rec...

This episode features a discussion of sensory science and how environment matters to how we perceive food and flavor. We are joined by Dr. Chris Simons of The Ohio State University's Department of Food Science and Technology . Chris’ research interests uses a multidisciplinary approach to understand the perception of foods and how they are processed to influence reward and behavior. Chris has a B....

Parma and Emilia-Romagna Cuisine with Stefania Bertaccini This episode features the cuisine of Parma, Italy which is in the culinary rich region of Emilia-Romagna. We interview  Stefania Bertaccini  who is a cook, teacher, food guide and has a passion for nature. She operates  Stefania's Cooking Classes and Tours in Parma , and also provide cooking classes online. This region of Emi...

Tomato Sauce: Classic Recipes from Marcella Hazan This episode features a discussion of Tomatoes and some of the many Tomato based sauces in Italy. We feature recipes from the 30th anniversary edition of the great book by Marcella Hazan,  Essentials of Classic Italian Cooking . The Essentials of Classic Italian Cooking cleverly introduces readers to the spectrum of classic Italian cooking inc...

This episode features the cuisine of Turkey and the city of Istanbul. We interview Hardy Griffin and Banu Ozer Griffin who lived and enjoyed the cuisine of Turkey for years before moving to the US.  Hardy  is a writer of fiction, book reviews, and essays and translates from Turkish to English.  Banu  is a Lecturer of Turkish Language in the Department of Near Eastern Studies at...

Cooking in Sicily with Chef Paulette Licitra This episode features the cuisine of Sicily.  Sicily is the largest island of Italy  and is known for it's volcanic mountains and North African influence to it's cuisine and architecture. This Mediterranean island has spectacular beauty and has been featured in the public TV series  Inspector Montalbano . We are joined by our friend,&nbsp...

Cooking Essentials - Seasoning with Salt This episode is the first in our series on the essentials of cooking. We begin by discussing seasoning and specifically, the use of salt before the cooking process, during the cooking process, and as a finishing touch.  Salt in History This episode includes a history lesson on salt and features topics from the book  Salt: A World History  by...

From Michelin Kitchen to Classroom Professor with Matthew James Duffy This episode features a discussion with chef and professor,  Matthew James Duffy . Matthew is a classically trained fine dining chef that has a passion for breadmaking and teaches at the  Centennial College  in Toronto Canada. After graduating from  University of Guelph , Matthew started his culinary career s...

This episode features a discussion with author and cook, Paulette Licitra. Paulette, a native of Brooklyn, first started her career in theater and television production before pursuing an education in cooking at the  Institute of Culinary Education  in New York City.  After her education at ICE, she pursued an internship and subsequent job at  Lupa  in the West Village of...

A Panettone Christmas In this episode we discuss the  King of Breads, Panettone . This pastry bread is the tradition for Natale (Christmas) and originated in Milan. It's unique in its tall size and has a dome shape and candied citron.  Many of us have had boxed panettone that are stale but if you try a fresh panettone, it's completely different.  The  history of panettone &nbsp...

This episode features a discussion with author and cook, Enrica Monzani. Enrica is the author of the blog,  A Small Kitchen in Genoa . Enrica has a new book out called  Liguria in Cucina . In the book she explores the culinary regions and foods of  Genoa , the  Italian Riviera  and the  vast Forest areas of Liguria .  We go beyond  Pesto  and  Foca...

Roasting Coffee with Cutbow Coffee In this episode we interview Paul Gallegos of  Cutbow Coffee  in Alburquerqe New Mexico.  Paul was trained in roasting at Peet's coffee and has been roasting coffee for 30 years.  Paul shares with us  the history of Peet's coffee  and their  early relationship with Starbucks . He talks about the specialty coffee movement started...

In this episode we discuss the celebrations surrounding  All Saints Day (November 1rst) and  All Souls Day  (November 2nd). From Mexico's  Dia de Los Muertos  to Italy's regional celebrations we disuss the traditions and food associated with these days of remembrance. Vanessa guides us through the celebrations in areas like  Atlixco  where altars are decorated an...