A tasty podcast: All You Can Eat

All You Can Eat, is a podcast produced by Don Genova, who has a program on CBC Radio (Canada).

If you are a FoodTV fan, check out Don's podcasts from behind the scenes at the Iron Chef America (program 1), and also his interview with Anthony Bourdain (program 2).

So, do you think the "secret ingredient" on Iron Chef is really secret? Learn the answer by tuning in to Don's podcast, which is based on an interview with Iron Chef contestant Rob Feenie.

Eat Feed: A feast for hungry ears

Anne Bramley and a small production team produce a weekly program that in my view is the equal of any food program you might hear, for example, on NPR. But instead of tuning in on the radio, you hear it either on your computer, your iPod, or most any other mp3 portable player.

The program, Eat Feed, is a podcast. You can listen to it anytime, anywhere, if you have one of those little mp3 players. Or on your computer, of course.

Anne is finishing her Ph.D. in English at the University of Chicago where she studies Renaissance food and drink. Her program is scholarly, informative, and easy to listen to. Usually she features an interview with an expert on the topic under discussion.

Recent programs: Feeding the Celtic Tiger, Sophisticated Easter, Eating and Drinking to Save the World, Gastronomic Georgian England, Tastes of Vermont, and just out this week: Mediterranean Seder.

Even if you don't have an iPod, you can listen by clicking on your computer. Go to eatfeed.com and feast your ears.

Catch of the day: Wild Salmon

Today's Downtown Planet food page features an article by Joan
Namkoong on a source of flavorful, nutritious wild salmon. Joan's
article is about Isabella Blatchford-Scherer, a member of the Sugpiaq
people, who fish near the Aleutian Islands.

Wild salmon is full of omega-3 oils and tastier than farmed, and of
course there is no negative impact on the environment caused by
large-scale farming practices.

If you can't get a Planet (even downtown, distribution is spotty), you
can find out about Sugpiaq salmon, delivered to you as frozen filets,
by calling Sherer at 735-5664, according to Joan's article.

Honolulu Weekly's food issue is on line

I have no space anymore to keep newpapers or clippings, so good thing they put this info on line. You can keep a local copy on your hard disk for reference.

Honolulu Weekly Eat + Drink: The Food Issue