Sharing the Flavor

This is part 2 of a discussion with Brandon Bir, who is the director of sustainability at Crimson Cup coffee in Columbus Ohio. In this episode we focus on sustainability in coffee production.We talk a lot about sustainable farming of coffee cherry and get into many topics like certifications and the complications associated with those efforts as well as the challenges with traceability. We also discuss the affects to the farming community when sustainability is not a priority.We also tell the story of how Crimson Cup worked with a group of farmers in Uganda to provide them the ability to roast coffee for the first time and make a difference in the process.Brandon grew up in rural Indiana and has a passion for farming and sustainability. He brings that passion to the work he does at Crimson Cup. After studying the culinary arts Brandon became a barrista and then a coffee roaster and educator. Brandon works to develop a network of farmers and producers for Crimson Cup that promotes high quality coffee and fair trade. Brandon is also an active collaborater with researchers at the Ohio State University.MenuBrandon's Recipe for coffee2 glass servers, 26 grams of medium ground coffee, a kettle of 200 degrees fahrenheit water, a Hario v60 with a white/bleached paper filter, a spoon or stir stick, a gram scale.Dump your ground coffee into one of the glass servers. Place on the scale and tare. Add 400 grams of hot water (start a timer). At 1:45, stir 10 times to make sure the extraction is even. At 2:15, dump the solution through the filter/V60 over your second glass server. Allow the liquid to drip through and serve immediately.ResourcesTo learn more about how Crimson Cup approaches sustainability and to learn more about The Chain Collaborative check out these resources.Crimson Cup Helps Coffee Farmers in UganadaCrimson Cup - Why Coffee Lovers Care About Sustainable SourcingThe Chain CollaborativeTo learn more about sustainability initiatives and help support specialty coffee shops check out these links below.Specialty Coffee Association - The Coffee Price CrisisTEDx Talks - Brewing a solution to climate changeHow Sustainable Coffee Farms Could Save This African ForestHow to find sustainable specialty coffee shops and roasters

Coffee Engineering with Brandon Bir of Crimson CupWe love coffee here at Sharing the Flavor and this show features an interview with Brandon Bir, who is the director of sustainability at Crimson Cup coffee in Columbus Ohio.We talk about the engineering of coffee starting with the farm and progressing all the way to the served cup to the consumer. Brandon is an active collaborater with researchers at the Ohio State University.Brandon grew up on rural Indiana and has a passion for farming and sustainability and brings that passion to the work he does at Crimson Cup. After studying the culinary arts Brandon became a barista and then a coffee roaster and educator. He works to develop a network of farmers and producers for Crimson that promotes high quality coffee and fair trade.We discuss the engineering process starting with the farm and agronomy, through the fermentation process, roasting, and the brewing. Engineering and science is involved with all aspects of coffee and knowing it can help impart rich flavors in the served cup of coffee.MenuBrandon's Recipe for coffee2 glass servers, 26 grams of medium ground coffee, a kettle of 200 degrees fahrenheit water, a Hario v60 with a white/bleached paper filter, a spoon or stir stick, a gram scale.Dump your ground coffee into one of the glass servers. Place on the scale and tare. Add 400 grams of hot water (start a timer). At 1:45, stir 10 times to make sure the extraction is even. At 2:15, dump the solution through the filter/V60 over your second glass server. Allow the liquid to drip through and serve immediately.ResourcesThe Design of Coffee: An Engineering ApproachCrimson Cup LabCrimson Cup YoutubeSpecialty Coffee AssociationJames HoffmannChristopher Feran

Embracing The Art of Pasta with Sarah UbertaccioThis episode features a discussion with Sarah Ubertaccio, the founder of QB Cucina. QB Cucina provides a complete set of resources to help cooks embrace the art of making pasta at home. They provide courses, tools, ingredients, and a complement of free online tips and interviews. QB Cucina also has a book club for cooks to learn and share recipes with others.Get started today making pasta with a course, ingredients or tools. Shop qbcucina.com and use promo code: sharingtheflavorSarah found her love for pasta while studying and teaching in Bologna, Italy, the capital of fresh egg pasta. While teaching students english she began her learning journey into pasta. After coming back to the US she wanted to share her passion and techniques for making pasta with others and founded QB Cucina.In the episode we discuss how Sarah teaches students a progression of pasta technique and some important considerations for being successful making pasta. We also discuss the key ingredients of flour, water and then the additional complication of eggs.Learning pasta is a very visual process and we discuss the importance of one to one interaction that Sarah provides and some tips for beginners to start their learning process and practice.Sarah has a thriving book club that features guest authors and cooking collaboration. We discuss the joy of learning and sharing recipes in a club and the value students get from the group and the course.Pasta is a lifelong art and craft and we discuss how to setup students for their journey and keep the passion going.MenuTortellini with Parmesan ZabaglioneResources/Links:Semolina, Semola & Rimacinata – what’s it about? https://www.bakerybits.co.uk/bakers-blog/semolina-semola-rimacinata-what-s-it-aboutEvan Funke : https://www.evanfunke.com/Mentioned in this episode:Save on your next purchase at QB Curina with the discount code of sharingtheflavorHi this is Andy. In this episode we are interviewing Sarah Ubertaccio of QB Cucina. QB Cucina offers a variety of tools, dishes, books, ingredients and courses to help you make pasta at home. So if you are looking for something for you or someone you know who loves pasta, got check them out today at qbcucina.com (I have the link in the show notes) and use the discount code sharingtheflavor to save on your purchase.

This episode features a discussion of sensory science and how environment matters to how we perceive food and flavor. We are joined by Dr. Chris Simons of The Ohio State University's Department of Food Science and Technology.Chris’ research interests uses a multidisciplinary approach to understand the perception of foods and how they are processed to influence reward and behavior. Chris has a B.S. degree in Biology from the University of Oregon, an M.S. degree in Physiology from Portland State University, and a Ph.D. in Sensory Science from the University of California, Davis. Subsequently, Chris completed post-doctoral fellowships at the EPHE in Massy, France and the Dental School at the Universite Paris 6. From 2004 through 2012 Chris led the Sensory Research function at Givaudan Flavors Corp. and joined the faculty in the Department of Food Science and Technology at the Ohio State University in 2013.While completing his post-doctoral fellowship in France Chris had an epiphany about how environment can have an influence on how we perceive food and this has guided his research at OSU.We discuss traditional techniques to testing flavor and contrast that with new more immersive techniques promoted by Chris in the sensory lab and the affect it has on these tests.Environment does have an influence on our perception and we discuss that and more in this episode.MenuChris grew up in Oregon and is a fan of the Native American technique of cooking Salmon on planks over open fire. Check out the recipe for Cedar Plank Salmon and video of Celilo Falls.

Parma and Emilia-Romagna Cuisine with Stefania BertacciniThis episode features the cuisine of Parma, Italy which is in the culinary rich region of Emilia-Romagna. We interview Stefania Bertaccini who is a cook, teacher, food guide and has a passion for nature. She operates Stefania's Cooking Classes and Tours in Parma, and also provide cooking classes online.This region of Emilia-Romagna is an extremely important contributor to Italian cuisine. It is the "Food Valley" of Italy and features some of the best cuisine of Italy. Parma is a huge part of that.Parma is home to Parmigianno-Reggiano cheese, Prosciutto di Parma ham and Balsamic Vinegar to name a few of the most famous. Parma is also home to some other great cured meats like Culatello and Culatta, porcini mushrooms, truffles and many fundamental recipes for pasta, such as Anolini as well as the fried dough torta fritta. This is just the highlights of a list that is vast. Stefania guides us through the process of producing Parmigianno-Reggiano cheese and the history of the cheese. She also educates us on the aging of Parmigianno-Reggiano and the affects on taste and digestion.She then takes us on a tour of the production of Prosciutto di Parma and the artistic and meticulous process of aging the ham and the extremely unique process in Parma and the processing plants by the River EnzaWe next talk about the art of making Traditional balsamic vinegar DOP/PDO. Stefania's family produces traditional Balsamic vinegar in their farmhouse.Lastly we discuss the wonderful wine of Parma, LambruscoParma is a city of Gastronomy and has several food museums as well.Contacting StefaniaTripadvisorInstagramMenuParmigiano Reggiano CheeseProsciuttoBalsamic VinegarLambrusco

Tomato Sauce: Classic Recipes from Marcella HazanThis episode features a discussion of Tomatoes and some of the many Tomato based sauces in Italy. We feature recipes from the 30th anniversary edition of the great book by Marcella Hazan, Essentials of Classic Italian Cooking.The Essentials of Classic Italian Cooking cleverly introduces readers to the spectrum of classic Italian cooking including both simple and complex regionally based recipes. Hazan’s famed Tomato Sauce with Onion and Butter has already been featured in countless blogs online and is a true staple! Tune in to learn more about the wealth of delicious and accessible recipes Hazan shares with her (very fortunate) readers. Hazan also shares her techniques for working with either raw or canned tomatoes, basic sauces with garlic, onion, and butter. And flavor-filled sauces with pancetta, ricotta cheese and even porcini mushrooms.MenuTomato Sauce with Onion and ButterTomato Sauce with Olive Oil and Chopped VegetablesPasta with Pancetta & Dried RosemaryTomato Sauce with Heavy CreamTomato Sauce with Garlic and BasilBucatini all'AmatricianaTomato Sauce with Porcini MushroomsEggplant Sauce with Tomato and Chili PepperPasta With Fresh Tomato Sauce and RicottaMarcella Hazan's Tomato Sauce Recipe—& 8 Other Favorites

This episode features the cuisine of Turkey and the city of Istanbul. We interview Hardy Griffin and Banu Ozer Griffin who lived and enjoyed the cuisine of Turkey for years before moving to the US. Hardy is a writer of fiction, book reviews, and essays and translates from Turkish to English. Banu is a Lecturer of Turkish Language in the Department of Near Eastern Studies at Cornell University.Turkey is a cross roads of culture and cuisine and contributes a rich tapestry of taste to the southern Mediteranean area. Many people might know Turkey for Doner Kebap and Baklava but there is so much more to enjoy.Street food guideWe discuss the city of Istanbul, street food, restaurants and home cooking.Enjoy!In Movies and TvA Touch of SpiceThe Chef’s Table- NetflixCookbooksA Taste of Sun & Fire - Gaziantep CookeryFetured RestaurantsCiya SofrasıMenuKofteSimitAyranMidye DolmaPepper PasteHerbsDoner KebabPideBorekOlive oil dishesPomegranate SauceKumpir stuffed potatoesOkey card game<a href="https://vidarbergum.com/recipe/turkish-dolma-with-meat/"

Cooking in Sicily with Chef Paulette LicitraThis episode features the cuisine of Sicily. Sicily is the largest island of Italy and is known for it's volcanic mountains and North African influence to it's cuisine and architecture. This Mediterranean island has spectacular beauty and has been featured in the public TV series Inspector Montalbano.We are joined by our friend, Chef Paulette Licitra. We disuss our Sicilian family heritage, her travels to the island and cooking experiences in Palermo and Ragusa. We delve deep in the cuisine, seafood, street food and certainly the sweets that Sicily is know for.Paulette discusses her travels and cooking in Sicily, including a visit to Capo Market in Palermo and cooking on a boat in the harbor.MenuScaccia RagusanaPork RaguAracinaPesto alla trapaneseCannoliBiscotti ReginaModican ChocolateEnjoy!

Cooking Essentials - Seasoning with SaltThis episode is the first in our series on the essentials of cooking. We begin by discussing seasoning and specifically, the use of salt before the cooking process, during the cooking process, and as a finishing touch. Salt in HistoryThis episode includes a history lesson on salt and features topics from the book Salt: A World History by Mark Kurlansky. The book is a great read to understand the cultural and societal importance of salt. Cooking with SaltWe also feature cooking-related tips about why we use salt and the best types of salt for cooking. We discuss techniques to use with salt for different cooking and baking processes from the following books.Ruhlman's Twenty by Michael RuhlmanSalt Fat Acid Heat by Samin NosratWe begin the cooking section by referencing the many forms of salt and their use in cooking, curing, brining and finishing.Enjoy!

From Michelin Kitchen to Classroom Professor with Matthew James DuffyThis episode features a discussion with chef and professor, Matthew James Duffy. Matthew is a classically trained fine dining chef that has a passion for breadmaking and teaches at the Centennial College in Toronto Canada.After graduating from University of Guelph, Matthew started his culinary career studying at Stratford Chef School.While attending school, Matthew was able to cook, during semesters of culinary practice, at Sooke Harbour House in British Columbia, Langdon Hall in Ontario Canada, Il Canto in Siena, Italy and Ichiban Ueno Osaka, Japan. He then had the opportunity to cook at Restaurant Noma in Copenhagen, Denmark followed by opportunities in Spain cooking for El Bohio in Madrid and Comerç 24 in Barcelona.After returning to North America, Matthew became a chef for Chef Daniel Boulud at Café Boulud NYC. After working in New York, Matthew was a Sous chef opening Café Boulud Toronto.After years of cooking at Michelin star restaurants, Matthew pursued a teaching career at Centennial College where he is Professor of Baking and Pastry Arts Management.Matthew has a micro bakery and shares this passion for Sourdough and baking online and has created a social media community of bakers. To stay connected with Matthew's latest content, sign up for his newsletter.Learn from Matthew:Matthew's YouTube ChannelRecipesSourdough GuidesOnline LearningEnjoy!