Explore " freeze dried" with insightful episodes like "Ep 119: It’s Okay To Be Butthurt", "Feeding Hungry Hikers with Gastro Gnome's Shannon Waters", "PSA: Don't Say Dry-Brining" and "Houston, We Have Dippin' Dots" from podcasts like ""This Is Important", "True to the Trail Podcast", "Cooking Issues" and "Meat and Three"" and more!
Today, this is what's important:
Game Over Man fans, dicks, cutting meat, stuff to do instead of making the Workaholics movie, island hopping, old shows, freeze dried food, and more.
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A former chef, restaurant consultant, and culinary school professor, Shannon Waters is the owner and CBC at Gastro Gnome, a backcountry food company that creates super tasty, travel ready meals for people who appreciate great food as much as they enjoy getting outside.
Formally trained at The French Culinary Institute in New York, Shannon went on to hold positions at some of the best restaurants in the country and gain skills and technique from renowned Chefs. Her love of cooking and the outdoors collided when she packed a heavy cast iron pan into the backcountry. That’s when she realized that if she was going to enjoy a great adventure and a great meal, she was going to have to find a solution for packable meals. That’s how Gastro Gnome got its start.
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Until we're done with this quarantine - if you would normally call-in, please record a voice memo of your question and then send it to matt@heritageradionetwork.org so we can play it on the show.
On this first-ever 100% remote episode of Cooking Issue, Dave & Nastassia cover so many bases, including: a brief explanation of how this is working during the national quarantine, how to save a spring turkey for Thanksgiving, Roadkill Turkey, Cam Loops Canada, An important PSA about Fomites, How to scale Hot Sauce Production & what measurements you actually need, and so much more.
Plus, Gene X'er / suspected Boomer Dave Explains VCR's to Millennial Matt.
Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.
Have a question for Cooking Issues? Ask in the chatroom or send us an email.
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Over 50 years ago, humankind went to the moon. This episode is all about how astronauts, space enthusiasts, fictional explorers and future Mars residents nourish themselves.
Kat Johnson shares lessons from Space Camp. Pauline Munch discovers the logistical challenges involved with growing enough food for an interplanetary journey. Oscar Belkin-Sessler walks us through history of astronaut food, Aleah Papes enlists former HRN host, Ashley Kosiak, to examine the role of food in science fiction. Hannah Conley finds out what Russia's golden quark is, and why it's so valuable in outer space.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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