Food

Michael Ruhlman returns to the program to talk about his latest culinary adventure. This time he takes us along for an exploration of what he believes is our most versatile cooking ingredient, the humble chicken egg. You can do so many different things with eggs. Ruhlman expounds upon the various permutations of this divine food.

Will Davis / WYSO

Some people are morning people, even on the weekends: They might like, for example, getting up at the crack of dawn on Saturdays to head down to their local farmers’ market. WYSO listener Gabrielle Civil is not one of those people. She lives in Yellow Springs, where the farmers’ market runs from 7 a.m. to 12 p.m. And she had a question about that:

This is WYSO Curious and my question is, why so early? Why is the farmers’ market over by noon?

The bitterly cold winter is making things tougher for Ohio growers - and that could translate to higher food prices later in the year.

The sub-zero temperatures have caused Ohio wine-grape, blackberry and peach growers to lose much of this year's crop, according to The Columbus Dispatch.

The value of the crops lost to the cold weather hasn't been determined. Laboratories are analyzing grapevines, blackberry canes and strawberry plants for damage. And, of course, the winter is not over yet.

Michael Ruhlman is a food guy. He loves to talk about food, write about it, cook it and eat it! Over the past 20 years Ruhlman has established his reputation as one of the most knowledgeable and discerning foodies in America.

In this interview we talked about schmaltz, the forgotten fat, and charcuterie, the art of salting, smoking and curing meats. As you listen to our conversation I dare you to stay out of the kitchen. I dare you. Bon appetit!

Full episode of WYSO Weekend for February 10, 2013, including the following stories:

- Jerry Kenney reports on the latest news from Wright-Patterson Air Force Base in regards to looming sequestration cuts.

- Jerry Kenney reports on National Black HIV/AIDS Awareness Day

- Ohio Food and Farming Conference Draws Near

The Ohio Ecological Food and Farm Association (OEFFA) is a statewide, grassroots, nonprofit group that  was founded in the late 90's.  Farmers, gardeners, and folks who were thinking more about the foods they were  eating began working together to create and promote a sustainable and healthful food and farming system.

Ohio food banks are distributing more food these days than during the recession a few years ago.

The Ohio Association of Foodbanks says a difficult employment climate and increased costs for daily necessities are to blame.

The association says state food banks distributed 45 percent more food and supplies in fiscal year 2012 than they did just three years earlier at the height of the recession.

Full episode of WYSO Weekend for May 13, 2012 containing the following stories:

-Jerry Kenney interviews Dave Isay, the founder of StoryCorps.

-New Ohio Guide: Magee Marsh, by Greg Tye

-Jerry Kenney speaks with Lynn Erickson of The Air Force Museum Foundation about their latest fundraising campaign.

-Seasons Bistro & Grille brings culinary delight to Springfield, by Wayne Baker

Full episode of WYSO Weekend for April 1, 2012 containing the following stories:

-Jerry Kenney speaks with Sean Creighton from the Southwestern Ohio Council on Higher Education about the 20x20 challenge aimed at increasing the amount of internships in the region.

-Wayne Baker reports on the Springfield Art Museum becoming a Smithsonian affiliate art museum.

-WCPN's Anne Glauser reports on a new experimental treatment for depression

With the ongoing East African drought crisis, the persisting threat of global climate change, and the world population now estimated at 7 billion, global concerns about food insecurity are again in the news. Little mentioned, however, is the continuing loss of genetic diversity of the foods we eat today—a trend that has rapidly accelerated since the twentieth century and that raises troubling questions about the vulnerability of the world’s food supply.

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