World Model · podcast knowledge graph

The Art of Charcuterie

2012-02-25 · 52 min · 8 entities

episode page audio

Asserted relationships

  • → references Blood, Bones & Butter book
    0.73
    evidence rules-v5
    rt of Charcuterie This week, we meet up with chef Gabrielle Hamilton, author of Blood, Bones & Butter . Jane and Michael Stern are eating at Flip's BBQ in Wilmington, N.C. We learn
  • → discusses Arts concept
    0.40
    evidence rules-v5
    Feed category: Arts
  • → discusses food concept
    0.40
    evidence rules-v5
    Feed category: Food
  • → hosted by American Public Media company
    0.40
    evidence rules-v5
    Feed author/publisher: American Public Media

Entities found in this episode

concepts 4

  • mentioned Arts concept
    0.50
    evidence rules-v5
    Feed category: Arts
  • mentioned food concept
    0.50
    evidence rules-v5
    Feed category: Food
  • discusses Arts concept
    0.40
    evidence rules-v5
    Feed category: Arts
  • discusses food concept
    0.40
    evidence rules-v5
    Feed category: Food

books 2

  • mentioned Blood, Bones & Butter book
    0.86
    evidence rules-v5
    rt of Charcuterie This week, we meet up with chef Gabrielle Hamilton, author of Blood, Bones & Butter . Jane and Michael Stern are eating at Flip's BBQ in Wilmington, N.C. We learn
  • references Blood, Bones & Butter book
    0.73
    evidence rules-v5
    rt of Charcuterie This week, we meet up with chef Gabrielle Hamilton, author of Blood, Bones & Butter . Jane and Michael Stern are eating at Flip's BBQ in Wilmington, N.C. We learn

companys 2

  • mentioned American Public Media company
    0.70
    evidence rules-v5
    Feed author/publisher: American Public Media
  • hosted by American Public Media company
    0.40
    evidence rules-v5
    Feed author/publisher: American Public Media
Episode description as stored
This week, we meet up with chef Gabrielle Hamilton, author of Blood, Bones & Butter . Jane and Michael Stern are eating at Flip's BBQ in Wilmington, N.C. We learn to corn our own beef, just in time for St. Patrick's Day, with John Kowalski of the Culinary Institute of America . And veterinarian Gary Weitzman, author of The Art Of Charcuterie and animal adviser for WAMU's The Animal House , tells us what we really need to be feeding our pets. Broadcast dates for this episode: February 26, 2011 (originally aired) February 25, 2012 (rebroadcast)