Mondays at 3:30PM EST
Hot Grease is a food culture radio show where the American South and your local food intersects. As host, Nicole A. Taylor reminds people what's great about food: reclaiming culinary traditions & celebrations, cooking at home and eating as a political act. Her show highlights the rising leaders in the good food world, from chefs to bloggers to urban gardeners.
For more information visit www.foodculturist.com
Georgia native Nicole A. Taylor has been an artisan candy maker, an activist, and a social media maven, and is currently the host of Hot Grease, a progressive food culture radio program on Heritage Radio Network. A member of Food Systems Network NYC, Southern Foodways Alliance, NOFA-NY, Flip the Table Youth Council Mentor, and a frequent panelist at New York City food events. Nicole worked as a community outreach consultant for the Brooklyn Food Coalition, raised funds for the Urban Justice Center through the Vendy Awards and now is an instructor for a GED & internship program that weaves in urban farming. She is featured in America I Am: Pass it Down Cookbook and is a principal at NAT Media.
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Hot Grease - Episode 150 - Smithfield, Jack From Brooklyn, & Tomatoes
Get some Caribbean flavors in your summer cocktails! This week on Hot Grease, Nicole Taylor starts off the show by calling Ulla Kjarval to talk about the recent acquisition of Smithfield Foods. How will the company change now that the owners are based in China? Jackie Summers, better known as Jack From Brooklyn, stops by the studio to talk about the origins of his liqueur, Sorel. Learn about its ingredients, and its history in the Caribbean and beyond. Find out how you can mix Sorel into many a summer drink! Finally, Nicole wraps up the episode with cookbook author, Miriam Rubin. Learn how Miriam implements tomatoes in her book, Tomaotes. Hear what recipes from the book adapt well for a summer picnic! This program has been brought to you by White Oak Pastures. Thanks to The California Honeydrops for today's music.
"Like most people of Caribbean heritage, I started to make my own blend in my kitchen. The problem is that hibiscus is so bitter, and people tend to cut it with lots of sugar. It gets really syrupy... I just thought I could do it better." [9:45]
"Red Hook was part of the ocean. It was underwater for at least 12 hours during the storm." [12:00]
-- Jackie Summers on Hot Grease…read more