Episode 1: Mushrooms & Preserving with Eugenia Bone
Food Talk with Mike Colameco
English - October 10, 2013 20:49 - 1 hour - 56.4 MB - ★★★★★ - 17 ratingsFood Arts Society & Culture food talk mike colameco heritage radio network chefs restaurants restaurant industry hospitality industry restauranteurs food writing wine Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Welcome to the debut episode of Food Talk with Mike Colameco on the HeritageRadioNetwork.org! Who is Mike Colameco? Mike attended the Culinary Institute of America. He has worked as a chef in numerous NYC Restaurants including such legends as “Tavern on the Green” and “Windows on the World”. After working in various restaurants he purchased a cafe in Maplewood, New Jersey. This week, Mike is joined in the studio by Eugenia Bone of the New York Mycological Society to talk mushrooms and foraging. Find out how to approach mushroom foraging, and how to avoid eating poisonous mushrooms. Tune into this program to learn more about different types of pickling, and why Eugenia is such a fan of preserving foods. Do pickled products help with digestion? How can you can tuna at home? Find out all of this and more on the first episode of Food Talk with Mike Colameco! Today’s program has been brought to you by Cento and King Arthur.
“For me, canning, pickling, and preserving are ways to have good, fast food during the winter. Everything I do is based upon gluttony… What I eat a lot, I can a lot.” [14:35]
— Eugenia Bone on Food Talk with Mike Colameco