Brewed in New York - Chautauqua Region Full Episode
In our Emmy nominated Chautauqua episode, Matt meets brewing legend Phin DeMink to discuss the growth of craft beer giant Southern Tier Brewing in Lakewood and gets a tour of this massive state of the art facility. In Ellicottville we meet Phin’s brewing brother-in-law Peter Kreinheder, owner of vacation-vibed Ellicottville Brewing Company. Then Matt visits Five & 20 Spirits & Brewing in Westfield; a ‘triple-threat’ craft beverage producer of beer, wine and spirits, where he’s wowed by a revolutionary fish farm that runs off brewery by-product to create a closed-loop system. We’ll also stop at a food festival at the historic Chautauqua Institution that celebrates intellectual and culinary curiosity.
Curious Gin
Curious Gin contains a secret recipe and combination of 14 regional and exotic botanicals and locally grown juniper berries, hand crafted in small batches. This is a gin for people who may not like the gins they’ve tasted in the past. This is as mellow as it comes. It’s created by Catskill Distilling Company.
United States cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
United States cuisine
00:02:15 1 History
00:02:23 1.1 Pre-colonial cuisine
00:02:32 1.1.1 Seafood
00:03:31 1.1.2 Cooking methods
00:04:46 1.2 Colonial period
00:06:53 1.2.1 Common ingredients
00:08:20 1.2.1.1 Livestock and game
00:09:19 1.2.1.2 Fats and oils
00:10:00 1.2.1.3 Alcoholic drinks
00:10:58 1.2.1.4 Southern variations
00:11:54 1.3 Post-colonial cuisine
00:12:29 1.4 20th-century American farmhouse
00:15:57 1.5 Modern cuisine
00:16:22 1.5.1 Processed food
00:18:52 1.5.2 Ethnic influences
00:21:09 1.5.3 New American
00:21:42 2 Regional cuisines
00:22:12 2.1 Northeast
00:22:21 2.1.1 New England
00:31:36 2.1.2 Delaware Valley and Mid-Atlantic
00:46:52 2.2 Midwest
00:56:25 2.3 Southern United States
00:58:52 2.3.1 Early history
01:00:49 2.3.2 Common features
01:01:32 2.3.3 Desserts
01:02:31 2.3.4 Cajun cuisine
01:06:27 2.3.5 African American influences
01:07:40 2.3.6 Florida cuisine
01:11:26 2.3.7 Other small game
01:11:57 2.4 Cuisine in the West
01:12:47 2.4.1 Northwest
01:16:24 2.4.2 Southwest and Southern California
01:28:43 2.5 Pacific and Hawaiian cuisine
01:32:22 2.6 Common dishes found on a regional level
01:32:32 3 Ethnic and immigrant influence
01:35:42 3.1 Early ethnic influences
01:38:14 3.2 Later ethnic and immigrant influence
01:40:40 4 Notable American chefs
01:42:26 5 See also
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The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
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American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American cuisine. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.
When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous Dutch and British cuisines. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet.
During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era of the late 19th and early 20th centuries, c. 1890s–1920s, food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels, such as the Food Network and Cooking Channel, in the late 20th century.
Writers, Radicals, and Rugelach: Yiddish Culture in America
The Library had indicated that events celebrating Jewish-American Heritage Month are important. This is the second of two events sponsored by the Hebraic Section. The proposed event is a lecture by Professor Lauren Strauss. The title of her lecture is: Writers, Radicals, and Rugelach: Yiddish Culture in America
For transcript and more information, visit
Cuisine of the United States - Wikipedia Article Audio
For more information, please, visit: This is an audio version of a Wikipedia article created for the benefit of those who have vision problems or problem reading at night. This Wikipedia article audio was created under Creative Commons Attribution-ShareAlike. To view the original article, go to
Best Books - Short Nonfiction Collection, Vol. 085 | by Various
Title: Short Nonfiction Collection, Vol. 085
Author: Various
Duration: 06:17:31
Language: English
A regard for decency, even at the cost of success, is but the regard for one's own dignity was novelist Joseph Conrad's take on fame, a quote from the preface to his autobiography A Personal Record (1912). Other lives chosen by readers to examine in vol. 085 include the Borgias; the Cynocephali; Hermann von Helmholtz; Edgar Allan Poe; John Burroughs; a pre-Revolutionary War magnate named Browne, who built a mansion on the ridge of a hill; women as a social class; and an 1821 rabies victim named Thomas, who exhibited hydrophobia. Political history receives scrutiny in Some Materials and a Possibility; The House Famine; Cracow; The Dutch East India Company; and Across Africa by Air and Rail. The art of Japanning illuminates an ancient craft. Literature, by Irvin Cobb, is welcome humor. And for hungry souls, there are recipes for ice cream and for Army chow! Summary by Sue Anderson.