Welcome to Exile, a podcast about Jewish lives under the shadow of fascism. Narrated by award-winning screen and stage actor, Mandy Patinkin. Untold stories and firsthand accounts drawn from intimate letters, diaries and interviews found in the Leo Baeck Institute’s vast archive. Each episode, a story of beauty and danger that brings history to life. Because the past is always present. Starting November 1, episodes are released weekly every Tuesday. The Leo Baeck Institute, New York | Berlin is a research library and archive focused on the history of German-speaking Jews. Antica Productions produces award-winning non-fiction podcasts, films and series which inform and inspire audiences around the world.
Historian Lisa Graves and chef Tricia Cohen combine their talents to create an illustrated historical guide to medieval cooking. Each recipe is modernized for the contemporary cook, while still harkening to its original roots on the tables of the Middle Ages.
Historian Lisa Graves and chef Tricia Cohen combine their talents to create an illustrated historical guide to medieval cooking. Each recipe is modernized for the contemporary cook, while still harkening to its original roots on the tables of the Middle Ages.
Sound Bite goes hunting for highly coveted spring foods with wild forager Tom Patterson. Patterson seeks out morels and ramps for chefs all over the North East to help keep their menus seasonal and delicious. We learn a few tips and tricks for spotting these sought-after foods.
Friendship Bagel is a project from local Justin Lubecki. It’s one part dreamy exploration and one part tasty bagels, but this pop-up stand is about more than just food.
Jordan Robarge is a young man with a love for chili, a previous charge for underage drinking and a desire to help his community. Robarge’s food-truck business Revival Chili employs previously incarcerated citizens to help them gain the work experience and skills to pursue their own business ideas.
As Americans began to move west after the Revolutionary War, Pittsburgh became a last outpost of civilization before travelers boarded boats on the Ohio River. Distillers produced whiskey to trade with the newcomers in exchange for staples. However, when the young government’s debts to the French came due, these distillers were where it looked to for tax money. The result was rebellion.…
As Americans began to move west after the Revolutionary War, Pittsburgh became a last outpost of civilization before travelers boarded boats on the Ohio River. Distillers produced whiskey to trade with the newcomers in exchange for staples. However, when the young government’s debts to the French came due, these distillers were where it looked to for tax money. The result was rebellion.…
As Americans began to move west after the Revolutionary War, Pittsburgh became a last outpost of civilization before travelers boarded boats on the Ohio River. Distillers produced whiskey to trade with the newcomers in exchange for staples. However, when the young government’s debts to the French came due, these distillers were where it looked to for tax money. The result was rebellion.…
Quelcy Kogel, a Pittsburgh-based food stylist, knows how to make something look mouth-wateringly delicious. Sound Bite goes with her behind the photographer’s lens to learn the tips and tricks of her trade, as well as debunk some myths about food styling.
Usually when the words “mold” and “food” are used together in a sentence, it doesn't have the tastiest result (well, except in cheese). However, Cleveland chef Jeremy Umansky has been using koji, a mold that has been cultivated in Japan for thousands of years, to add flavor to his foods and cure meats in nearly half the time. Koji is his silent partner in the kitchen.…
For the fifth year, Grow Pittsburgh, the Carnegie Library of Pittsburgh and Phipps Conservatory and Botanical Gardens gather the community together for a free-for-all of seed and gardening information exchange. Sound Bite goes to scour the tables and talk to Pittsburgh gardeners about the season to come.…
Slow Food USA is dedicated to documenting and preserving foodways that are good, clean and fair for all. The Ark of Taste is a catalogue that helps to record the histories of foods from around the world that are dying out and promote their continued growth. By bringing attention to these foods, the organization hopes to preserve the traditions that surround them.…
Cecil Usher, bar manager at Butcher and the Rye and newly-minted vice president of Pittsburgh’s chapter of the United States Bartender’s Guild, will guide us through the history and mystery of dancing with the green fairy.
Tucked away in Allison Park just outside the city, Goat Rodeo Farm and Dairy and its herd of 100 goats are preparing for spring and the arrival of many newborn kids. The baby goats are essential to the farm's main operation — making goat cheese. Today, we’ll visit the farm and learn about how its cheeses get to our tables.…
Since the 1700s, absinthe, the emerald-colored herbal spirit, has captured the collective imagination. From its beginnings as a medicine to the height of its popularity among artists like Vincent Van Gogh and Mary Shelley, its true effects and mysterious origins have been shrouded in a veil of misunderstanding.…
Most alcohols started out life as medicines peddled as cures for common ailments. Today, we have a robust bar culture that uses them as cheer-giving intoxicants. Bitters are one herbal tincture that made the switch from service to swilling. This week, we're exploring the history of bitters with Wigle Whiskey’s Jill Steiner.…
After six-and-a-half years at City Paper, our music editor Margaret Welsh is leaving the job to pursue other interests. So we invited a couple of friends to help conduct her exit interview before sending her off to greener pastures. Music journalist and CP contributor Meg Fair, recording engineer Madeleine Campbell and host Alex Gordon talk to Margaret about her favorite and least favorite moments, play with sound effects and have some “island fun.”…
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