radio
AWARD-WINNING SERIES
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Roots - the history of Lion's Tooth Media
Lion's Tooth Media was originally founded in 2003 to create relevant and inspiring content in the form of radio, television and online communications with the express purpose of advocating for sustainable agriculture and local food production, to illuminate and to celebrate those who strive to make a difference, to ensure that: our farmland is preserved, small farms proliferate and prosper, urban agriculture is supported, youth are engaged, the hungry are fed and that harmful environmental hazards are phased out of existence and replaced with biofuels, organic fertilizers, and gardens/farms teeming with wildlife and ultra-nutrient rich, wonderful soil.
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Say Goodbye, Ruth Reichl series on The Leonard Lopate Show comes to end after 7 year run
RUTH REICHL AFTER GOURMET
January 12, 2010
Ruth Reichl, former editor-in-chief of Gourmet discusses the magazine’s sudden closing and the future of food magazines.
Listen to segment here
audio documentary
Dean of American Cuisine: James Beard
James Beard: A 20th Century Revolution in American Food
produced by Melissa Waldron Lehner
WNYC, May 2005
Known as “The Dean of American Cuisine,” James Beard was the leader of the American food revolution of the 20th century. Founder of the James Beard Cooking School in New York City, author of twenty two cookbooks and countless articles, Beard taught Americans a new way to look at food - how to enjoy simple, freshly prepared meals made with wholesome ingredients. America never looked back.
Host Clark Wolf and guests Ruth Reichl, Betty Fussell, Judith Jones,and Marion Nestle reminisce about Beard’s life and talk about the enormous influences of this remarkable chef and his times, offering a private and rare glimpse of the man behind the apron. They will also be reading excerpts from the James Beard Papers, letters written to and from Beard over the years. This collection of letters, now housed at the Fales Rare Book Library of The Elmer Holmes Bobst Library at New York University, contains many years worth of correspondence to and from Beard’s friends and colleagues, many from culinary pioneers such as MFK Fisher, Julia Child and Elizabeth David, among others. Funny, poignant and sometimes sad, they reveal the very private and personal dimensions of Beard’s life [who died in 1985] while also connecting the listener to the joys of food and cooking, reaffirming thevalue of close friendships and precious moments of everyday life.
Listen to the documentary here at PRX
Or read more and listen to segments here at The Food Section
produced by Melissa Waldron Lehner
WNYC, May 2005
Known as “The Dean of American Cuisine,” James Beard was the leader of the American food revolution of the 20th century. Founder of the James Beard Cooking School in New York City, author of twenty two cookbooks and countless articles, Beard taught Americans a new way to look at food - how to enjoy simple, freshly prepared meals made with wholesome ingredients. America never looked back.
Host Clark Wolf and guests Ruth Reichl, Betty Fussell, Judith Jones,and Marion Nestle reminisce about Beard’s life and talk about the enormous influences of this remarkable chef and his times, offering a private and rare glimpse of the man behind the apron. They will also be reading excerpts from the James Beard Papers, letters written to and from Beard over the years. This collection of letters, now housed at the Fales Rare Book Library of The Elmer Holmes Bobst Library at New York University, contains many years worth of correspondence to and from Beard’s friends and colleagues, many from culinary pioneers such as MFK Fisher, Julia Child and Elizabeth David, among others. Funny, poignant and sometimes sad, they reveal the very private and personal dimensions of Beard’s life [who died in 1985] while also connecting the listener to the joys of food and cooking, reaffirming thevalue of close friendships and precious moments of everyday life.
Listen to the documentary here at PRX
Or read more and listen to segments here at The Food Section
