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Tune
in  Saturday mornings from 9:30 - 10 am ET
on WHMP-AM 1240/1600/1400
and now also on FM 96.7

- an encore broadcast of  Off the Burner is aired Friday evenings at 8:00 pm -

or listen to the Podcasts by following this link:
 Off the Burner podcasts
 

 

What I'm talking about "Off the Burner"

 Saturday Dec 26th @ 9:30 am

  

 

Topic:

Janus Part One: A Final Look at 2009

Special Note:

Goodbye  2009 - What Transpired FoodWise?
Topic: Trends that Did or Didn't Happen in 2009

 Saturday Jan 2nd@ 9:30 am

  

 

Topic:

Janus Part Two: New Year's Predictions

Topic:

Welcome 2010 - Ringing in the New Decade

Topic:

Trends to Expect in 2010

Recipe:

 Saturday Jan 9th @ 9:30 am

  

 

Topic:

TBA

Topic:

 

Beverage:

click these links for:

archived show schedule

listen to the podcasts

up-coming show schedule


Join Bob Heiss,
co-owner of
Cooks Shop Here,
TeaTrekker.com,
and co-author of
The Story of Tea,
A Culinary History and Drinking Guide,
a 2008 IACP and 2008 James Beard Book Awards finalist,
as he explores something timely and delicious each week.


Encouragement is provided by his producer
(and food buddy)  Kelsey Flynn.
 



Bob says:

To me, food is about so much more than eating.
I'm fascinated by the details of the where, why, who,
how and what of  "it".

Where does this food, technique, or cuisine come from historically and has its use spread to other places?

Why did this particular food thrive in its original location, why was it attractive to the people there, and has that changed?

Who discovered the food, experimented with it, and caused traditions to evolve from its core use?

How has a food or cuisine remained pure, or if "modernized," has that been positive or negative? How have intentional & accidental manipulation, & "discovery" affected artisan foods?

What exactly is this food, technique or cuisine, and what characteristics of a food within a culture should remain unaltered and what can be changed?

Culturally, historically, artistically - food is involved with and integral to so many aspects of civilization past, present and future. After all, we really are what we eat and how we eat it!

If food interests you too - then please tune in to the show or catch up by podcast (coming soon).

I only promise that you will never be bored!
 

Here are foods that I'm really excited about right now:

Local Cruciferous Vegetables
Apples and Pears and Quince
Winter Squash;
Kale and Hardy Greens

What I'm reading:

Milk
by Anne Mendelson

 
 Memorable quotes from the show:

"Everyone has a weird aunt ...don't you?  If not, you're it.."

George Geary
Coronado, CA

"Olives are fruit. When you squeeze an olive you get juice. The juice of an olive is olive oil."

Bob Heiss
 

Rotating segments include:

  • This Week's Food Topic
  • What's in Season Now
  • Who's Cooking (Interviews with culinarians both local & global)
  • Techniques & Trucs
  • Recipe of the Week
  • What's on the Cookbook Stand (Reviews & Interviews)
  • Hot Topics (Interviews & Commentary)
  • The Spice Rack
  • Holiday Fare (the "biggies" and obscure ones too!)

The Recipe Box
"on the burner!"

What's in Season
find this at your Market now


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