Food http://wfae.org en Finding Flammkuchen In New Orleans http://wfae.org/post/finding-flammkuchen-new-orleans <p>The bar where we’d made our Sunday brunch reservation wouldn’t let us in. This was New Orleans, where people go to <em>laissez les bons temps rouler.</em> But two in our group weren’t quite 21, so we had to find another place to let our good times roll.&nbsp;</p> Tue, 22 Jul 2014 14:30:07 +0000 Amy Rogers 55399 at http://wfae.org Finding Flammkuchen In New Orleans Chef Vivian Howard http://wfae.org/post/chef-vivian-howard <p><span style="font-size: 14px; color: rgb(26, 15, 15); font-family: 'Helvetica Neue', Arial, sans-serif; line-height: 22.399999618530273px;">Vivian Howard is the chef at&nbsp;</span><a href="http://chefandthefarmer.com/" style="font-size: 14px; color: rgb(85, 85, 85); margin-top: 0px; font-family: 'Helvetica Neue', Arial, sans-serif; line-height: 22.399999618530273px;" target="_blank">Chef and the Farmer</a><span style="font-size: 14px; color: rgb(26, 15, 15); font-family: 'Helvetica Neue', Arial, sans-serif; line-height: 22.399999618530273px;">&nbsp;in the small Eastern North Carolina town Fri, 11 Jul 2014 17:18:14 +0000 Tanner Latham 54725 at http://wfae.org Chef Vivian Howard Southern Living's Hunter Lewis http://wfae.org/post/southern-livings-hunter-lewis <p><iframe frameborder="no" height="166" scrolling="no" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/154775940&amp;color=ff5500&amp;auto_play=false&amp;hide_related=false&amp;show_artwork=true&amp;show_comments=true&amp;show_user=true&amp;show_reposts=false" width="100%"></iframe></p> Fri, 27 Jun 2014 16:38:52 +0000 Tanner Latham 53817 at http://wfae.org Southern Living's Hunter Lewis Summertime Food & Drink http://wfae.org/post/summertime-food-drink <p><span style="line-height: 1.5;">The temperature is creeping up, swimsuits are being donned and grills are being fired up! Its summertime in the Queen City and that means there are lots of seasonal foods to be eaten and refreshing beverages to be drunk. But that’s not all: There are also a ton of farmer’s markets to check out for juicy berries, food events nearly every weekend and restaurants changes that may be worth checking out. Next time on Charlotte Talks, we’ll be joined by three area professionals to devour the yummy details.</span></p><p> Mon, 23 Jun 2014 13:00:00 +0000 WFAE 53256 at http://wfae.org Summertime Food & Drink Ham Radio & Update With 'Food Babe' Vani Hari http://wfae.org/post/ham-radio-update-food-babe-vani-hari <p>Amateur radio operators have been around for a long time. In fact, this week HAMS - as the operators are known - are celebrating amateur radio's 100 year anniversary. In cases of emergency events or weather, HAMS are called upon to help larger media outlets and the National Weather Service. There are over 20,000 of these folks in North Carolina and another 9,500+ in South Carolina. We talk with two HAMS and learn about their craft. Then we get an update from Vani Hari, known as the 'Food Babe' about her latest endeavors, including encouraging the restaurant Subway to remove a chemical additive from their bread.</p><p></p><p></p><p></p><p> Tue, 25 Feb 2014 10:00:00 +0000 45530 at http://wfae.org Ham Radio & Update With 'Food Babe' Vani Hari The Candy Industry http://wfae.org/post/candy-industry <p><span style="line-height: 1.5;">Valentine's Day is coming up and that means that men will be scrambling for the traditional gifts of roses and chocolate. A lot of chocolate. Tons and tons. Valentine’s Day is one of several holidays that has become synonymous with millions of dollars in candy sales. But candy is a huge part of our culture all year round. Confectioners sell $25 Billion worth of candy, use billions of pounds of ingredients and employ tens of thousands of workers each year. The Confectioner industry is also dominated by small and, often, family owned business. Beyond the numbers there is an intense relationship between American consumers and their candy. A relationship that impacts healthcare, the economy, and more. It’s a sweet edition of Charlotte Talks.</span></p><p> Tue, 11 Feb 2014 05:00:00 +0000 44738 at http://wfae.org The Candy Industry Vani Hari, The Food Babe http://wfae.org/post/vani-hari-food-babe After decades of combating unexplained health ailments, Vani Hari started <a href="http://foodbabe.com/">FoodBabe.com</a> in April 2011 to spread information about what is really in the American food supply. She says she discovered a link between what she was eating and how awful she was feeling. Vani shares her message and investigative blogging with readers across the globe. A Charlotte native, she left her successful management consulting career to pursue this dream. Her work has been profiled by a slew of media outlets and big-name food companies are changing their ingredients because of her work. We talk with Vani about being the Food Babe and what she’s working on.</p><p><br /> Fri, 24 Jan 2014 05:00:00 +0000 43559 at http://wfae.org Vani Hari, The Food Babe Women In Restaurants http://wfae.org/post/women-restaurants <p><span style="line-height: 1.5;">The foodie industry is starting to boom, especially in and around Charlotte. TIME magazine's recent story </span>“<a href="http://content.time.com/time/magazine/article/0,9171,2156845,00.html">The</a><a href="http://content.time.com/time/magazine/article/0,9171,2156845,00.html" style="line-height: 1.5;"> Gods of </a><a href="http://content.time.com/time/magazine/article/0,9171,2156845,00.html">Food</a>”<span style="line-height: 1.5;"> was noted by many for what was missing - goddesses. Among the list, there were no female chefs. A graphic of major culinary influences also lacked any women. Some chefs and food lovers were angered, others simply said, </span>“so<span style="line-height: 1.5;">, what's new?” But, what is the market like in Charlotte for female chefs? What about women restaurant owners? We talk with local female restaurant professionals to find out what's going on here.</span></p><p> Tue, 17 Dec 2013 05:00:00 +0000 41213 at http://wfae.org Women In Restaurants Michael Pollan http://wfae.org/post/michael-pollan <p><span style="line-height: 1.5;">Michael </span>Pollan<span style="line-height: 1.5;"> has been called &quot;an ethical-eating guru,&quot; &quot;high priest of food,&quot; even a &quot;food god.&quot; The food writer and journalist has authored several best sellers including </span><em style="line-height: 1.5;">Omnivore&#39;s Dilemma</em><span style="line-height: 1.5;"> and </span><em style="line-height: 1.5;">In Defense of Food </em><span style="line-height: 1.5;">and now he&#39;s coming to Charlotte to talk about his latest passion - cooking. His latest book </span><em style="line-height: 1.5;">Cooked: A Natural History of Transformation </em><span style="line-height: 1.5;">encourages us to put down the take-out menu and pick up a spatula and reclaim the precious art of cooking for our health and for the sake of our food system. We&#39;ll talk with him about eating, farming, cooking, what he calls &quot;edible </span>foodlike<span style="line-height: 1.5;"> substances,&quot; agribusiness and some of his famous food rules, like - &quot;Eat food. Not too much. Mostly plants.&quot;</span></p><p> Thu, 10 Oct 2013 04:00:00 +0000 36937 at http://wfae.org Michael Pollan Dining with Monet http://wfae.org/post/dining-monet Gail Peck is currently writing a manuscript of poetry on the lives of artists Claude Monet and Vincent van Gogh. These recent poems were inspired by the cookbook <em>Monet’s Table</em>.<p><strong>Monet’s World<span style="line-height: 1.5;">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</span></strong></p> Thu, 19 Sep 2013 16:58:41 +0000 Gail Peck 35651 at http://wfae.org Dining with Monet