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Salt is good for you. It's one of the building blocks of life.
Additional Info
- Segment Number 2
- Audio File code_delicious/1616cd3b.mp3
- Featured Speaker Darryl Bosshardt, Redmond Trading Company
- Guest Website Real Salt
- Guest Facebook Account www.facebook.com/realsalt
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Guest Bio
Darryl Bosshardt is a dynamic and exciting speaker who is passionate about healthily living, healthy eating, and life-long learning. Darryl is currently employed by Redmond Trading Company which is a manufacturer and distributor for natural, healthy, sustainable products. Darryl grew up working for the family mineral business in Redmond, UT, and then earned a Bachelors of Science degree at Southern Utah University followed by an MBA at Western Governor's University.
- Waiver Received No
Dr. Mike dishes on eating pleasures as part of food's value.
Additional Info
- Segment Number 1
- Audio File code_delicious/1616cd3a.mp3
- Featured Speaker Mike Fenster, MD
- Guest Website http://www.cardiochef.com
- Waiver Received No
- Host Dr. Mike Fenster
Your brain plays a significant role in your food cravings and choices.
Additional Info
- Segment Number 3
- Audio File code_delicious/1615cd3c.mp3
- Featured Speaker Michael Kavanaugh, PhD
- Guest Website University of Montana Center for Structural and Functional Neuroscience
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Guest Bio
After completing undergraduate work in Biology at Washington University in St. Louis in 1982, Michael Kavanaugh received his Ph.D. from the Oregon Health Sciences University in 1987. He pursued a postdoctoral fellowship at the Vollum Institute at OHSU and joined the Vollum faculty in 1993. Kavanaugh joined the University of Montana in January 2003, where he directs the Center for Structural and Functional Neuroscience. He teaches graduate and undergraduate neuroscience students, and runs an NIH-funded research program focused on neurotransmitter transporters, synaptic transmission and synaptic plasticity. He is also involved in K-12 education in neuroscience.
- Waiver Received No
- Host Dr. Mike Fenster
Your neurons will guide you toward eating foods that have brought you pleasure.
Additional Info
- Segment Number 2
- Audio File code_delicious/1615cd3b.mp3
- Featured Speaker Michael Kavanaugh, PhD
- Guest Website University of Montana Center for Structural and Functional Neuroscience
-
Guest Bio
After completing undergraduate work in Biology at Washington University in St. Louis in 1982, Michael Kavanaugh received his Ph.D. from the Oregon Health Sciences University in 1987. He pursued a postdoctoral fellowship at the Vollum Institute at OHSU and joined the Vollum faculty in 1993. Kavanaugh joined the University of Montana in January 2003, where he directs the Center for Structural and Functional Neuroscience. He teaches graduate and undergraduate neuroscience students, and runs an NIH-funded research program focused on neurotransmitter transporters, synaptic transmission and synaptic plasticity. He is also involved in K-12 education in neuroscience.
- Waiver Received No
- Host Dr. Mike Fenster
Humans are like fruit flies neurologically, only a bit more complex.
Additional Info
- Segment Number 1
- Audio File code_delicious/1615cd3a.mp3
- Featured Speaker Michael Kavanaugh, PhD
- Guest Website University of Montana Center for Structural and Functional Neuroscience
-
Guest Bio
After completing undergraduate work in Biology at Washington University in St. Louis in 1982, Michael Kavanaugh received his Ph.D. from the Oregon Health Sciences University in 1987. He pursued a postdoctoral fellowship at the Vollum Institute at OHSU and joined the Vollum faculty in 1993. Kavanaugh joined the University of Montana in January 2003, where he directs the Center for Structural and Functional Neuroscience. He teaches graduate and undergraduate neuroscience students, and runs an NIH-funded research program focused on neurotransmitter transporters, synaptic transmission and synaptic plasticity. He is also involved in K-12 education in neuroscience.
- Waiver Received No
- Host Dr. Mike Fenster
Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's own recipe for Crab and Asparagus Pasta with White Wine and Lemon Caper Sauce.
Additional Info
- Segment Number 3
- Audio File code_delicious/1614cd3c.mp3
- Featured Speaker Luca Paris, Chef
- Organization Luca's Cafe
- Guest Website Luca Paris
- Guest Facebook Account www.facebook.com/luca.paris
- Guest Twitter Account @chefluca
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Guest Bio
Gianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.
Luca, as he is known to everyone, had a dream of opening his own restaurant since starting as a busboy at a family style Irish pub in New York at the age of 14. Having been born in Italy, it would have to be a Mediterranean style restaurant and he never lost sight of his dream. He graduated from Johnson & Wales University 1989, where he met his wife of 22 years.
He began his professional career at Doral Arrowwood, a hotel and conference center in Westchester County, New York, but his first experience with his own culinary business began at the age of 22 opening a gourmet store in New York City called Gianluca’s Salumeria. This business flourished and spun off a very successful catering business. While owning his own businesses, he honed his restaurant skills as the Manager of a fine dining Italian restaurant in Westchester County, New York before moving to Keene, New Hampshire, in the heart of New England where his wife Lindy grew up, to pursue his dream of a Mediterranean style restaurant.
Luca has always had a love for entertaining through his food so Luca has his own weekly talk radio show, What’s Cooking with Luca Paris, and has had such notable guests as Mary Ann Esposito, host of Ciao Italia and will be a featured chef on an upcoming episode of Ciao Italia. Luca has been a featured chef in the national culinary magazine Culinary Trends. He is a monthly guest on “Cook’s Corner” segment on ABC's WMUR Channel 9 in New England. Luca is also the host of his own cooking show, also titled A Culinary Journey with Luca Paris, locally produced for Cheshire TV, the local cable access station for Keene and surrounding towns and can be seen in the Manchester, New Hampshire area and around the country on cable access stations. His show is one of the most downloaded shows by cable access stations around the nation. Luca has created his own Culinary Journey You Tube Channel, where all the episodes from his TV show can be seen. Luca was also a featured chef on the Resort Network in 2008 and 2009 and is a Chef Ambassador and spokesman for Roland Foods, doing live cooking demonstrations and cooking features on the Roland Foods You Tube channel. Most recently, Chef Luca was selected to compete on the new Food Network show, Guy's Grocery Games, which aired in December 2013 and he won! In 2011 Luca was selected as a New Hampshire Celebrity Chef and nominated for Restaurateur of the year. Luca loves to entertain while teaching about culinary arts. His philosophy is that food should be fun and entertaining and some of the best dishes come from the mistakes! He begins filming his new show, Kids in the Kitchen with Luca Paris, in January 2014.
In addition to his culinary accomplishments, Luca is a serious community supporter and an advocate for charitable organizations. He was on the board of directors of the Keene Chamber of Commerce, and was instrumental in promoting several local restaurants in a special week-long television segments on the local ABC affiliate. He was a founder of the “Keene Snow and Ice Festival” and the reinvented “Taste of Keene” event which supported Meals on Wheels for the elderly. In 2011 and 2012, Luca organized Keene Restaurant week, bringing local restaurants together. Luca has also taught adult culinary courses and has been a guest lecturer at Keene State College. He supports a culinary scholarship that he created, “The Culinary Journey Scholarship Fund,” to help a local high school student going to hospitality or culinary school. He will be teaching classes at the famed Stonewall Kitchen in Maine in the summer of 2014.
Luca was awarded the top honor of New Hampshire Chef of the Year from the New Hampshire Lodging & Restaurant Association for 2013.
Luca feels he has just begun his culinary journey and enjoys sharing it with guests and audiences everywhere and is looking forward to his next adventure. - Waiver Received No
- Host Dr. Mike Fenster
With new treatments and better understanding of hepatitis, recovery from the disease is now improved.
Additional Info
- Segment Number 2
- Audio File code_delicious/1614cd3b.mp3
- Featured Speaker Dmitri Alden, MD, FACS
- Guest Website Dr. Dmitri Alden, MD, FACS
- Guest Twitter Account @LiverSurgeryNY
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Guest Bio
Dr. Dmitri Alden completed extensive training in hepatobiliary surgery and liver transplantation. He studied in Paris at the HepatoBiliary Center (CHB) at the Paul Brousse Hospital. Dr. Alden trained under Professor Henri Bismuth, considered by many the “founding father” of current liver surgery. In addition, Dr. Alden also dedicated five years to research in liver cancer and liver transplantation.
Dr. Alden speaks fluent English, Russian, French, and German.
Dr. Alden has sub-specialized training and extensive experience in Robotic and Laparoscopic surgery and is considered one of the top surgeon’s using this contemporary method. Many of today’s common liver and pancreas procedures can be performed by Dr. Alden using laparoscopic or robotic techniques. In fact, the vast majority of our surgeries are done using the minimally invasive approach. Chances are, even if you were told elsewhere that minimally invasive surgery is not possible, we still might be able to offer you this option because of our extensive experience in the field.
Dr. Alden was born in Moscow, Russia. He completed his medical school education at the Pirogov Medical Institute, currently Moscow State Medical University, one of the most prestigious medical schools of the former USSR. After completing a surgical residency in Moscow he moved to France. There he obtained diplomas in advanced surgical studies at the University of Nantes and University of Paris, the latter dedicated exclusively to liver surgery.
After obtaining his clinical research experience, Dr. Alden completed a surgical residency at St. Vincent’s Hospital in New York City, part of New York Medical College program.
Dr. Alden has been recognized as America’s Top 100 Surgeons (Consumers Research Council of America) for his achievements.
Dr. Alden is Board Certified by the American Board of Surgery, and was granted a prestigious fellowship by the American College of Surgeons (FACS).
Dr. Alden is a member of several international surgical organizations. The author of multiple publications on liver and pancreatic surgery, Dr. Alden is a frequent speaker at international forums on the subject of liver, pancreatic, and robotic surgery.
- Waiver Received No
- Host Dr. Mike Fenster
Dr. Mike dishes on the actual value of food.
Additional Info
- Segment Number 1
- Audio File code_delicious/1614cd3a.mp3
- Featured Speaker Mike Fenster, MD
- Guest Website http://www.cardiochef.com
- Waiver Received No
- Host Dr. Mike Fenster
Chef Luca Paris joins Dr. Mike to share his recipe for Grilled Faroe Island Salmon with Yellow Pepper & Tomato Romesco.
Additional Info
- Segment Number 3
- Audio File code_delicious/1613cd3c.mp3
- Featured Speaker Luca Paris, Chef
- Organization Luca's Cafe
- Guest Website Luca Paris
- Guest Facebook Account www.facebook.com/luca.paris
- Guest Twitter Account @chefluca
-
Guest Bio
Gianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.
Luca, as he is known to everyone, had a dream of opening his own restaurant since starting as a busboy at a family style Irish pub in New York at the age of 14. Having been born in Italy, it would have to be a Mediterranean style restaurant and he never lost sight of his dream. He graduated from Johnson & Wales University 1989, where he met his wife of 22 years.
He began his professional career at Doral Arrowwood, a hotel and conference center in Westchester County, New York, but his first experience with his own culinary business began at the age of 22 opening a gourmet store in New York City called Gianluca’s Salumeria. This business flourished and spun off a very successful catering business. While owning his own businesses, he honed his restaurant skills as the Manager of a fine dining Italian restaurant in Westchester County, New York before moving to Keene, New Hampshire, in the heart of New England where his wife Lindy grew up, to pursue his dream of a Mediterranean style restaurant.
Luca has always had a love for entertaining through his food so Luca has his own weekly talk radio show, What’s Cooking with Luca Paris, and has had such notable guests as Mary Ann Esposito, host of Ciao Italia and will be a featured chef on an upcoming episode of Ciao Italia. Luca has been a featured chef in the national culinary magazine Culinary Trends. He is a monthly guest on “Cook’s Corner” segment on ABC's WMUR Channel 9 in New England. Luca is also the host of his own cooking show, also titled A Culinary Journey with Luca Paris, locally produced for Cheshire TV, the local cable access station for Keene and surrounding towns and can be seen in the Manchester, New Hampshire area and around the country on cable access stations. His show is one of the most downloaded shows by cable access stations around the nation. Luca has created his own Culinary Journey You Tube Channel, where all the episodes from his TV show can be seen. Luca was also a featured chef on the Resort Network in 2008 and 2009 and is a Chef Ambassador and spokesman for Roland Foods, doing live cooking demonstrations and cooking features on the Roland Foods You Tube channel. Most recently, Chef Luca was selected to compete on the new Food Network show, Guy's Grocery Games, which aired in December 2013 and he won! In 2011 Luca was selected as a New Hampshire Celebrity Chef and nominated for Restaurateur of the year. Luca loves to entertain while teaching about culinary arts. His philosophy is that food should be fun and entertaining and some of the best dishes come from the mistakes! He begins filming his new show, Kids in the Kitchen with Luca Paris, in January 2014.
In addition to his culinary accomplishments, Luca is a serious community supporter and an advocate for charitable organizations. He was on the board of directors of the Keene Chamber of Commerce, and was instrumental in promoting several local restaurants in a special week-long television segments on the local ABC affiliate. He was a founder of the “Keene Snow and Ice Festival” and the reinvented “Taste of Keene” event which supported Meals on Wheels for the elderly. In 2011 and 2012, Luca organized Keene Restaurant week, bringing local restaurants together. Luca has also taught adult culinary courses and has been a guest lecturer at Keene State College. He supports a culinary scholarship that he created, “The Culinary Journey Scholarship Fund,” to help a local high school student going to hospitality or culinary school. He will be teaching classes at the famed Stonewall Kitchen in Maine in the summer of 2014.
Luca was awarded the top honor of New Hampshire Chef of the Year from the New Hampshire Lodging & Restaurant Association for 2013.
Luca feels he has just begun his culinary journey and enjoys sharing it with guests and audiences everywhere and is looking forward to his next adventure. - Waiver Received No
- Host Dr. Mike Fenster
You can easily spice up your meal time with some Lebanese food prepared at home.
Additional Info
- Segment Number 2
- Audio File code_delicious/1613cd3b.mp3
- Featured Speaker Joumana Accad
- Guest Title Author
- Book Title Taste of Beirut
- Guest Website Taste of Beirut
- Guest Facebook Account http://www.facebook.com/joumanaaccadtob
- Guest Twitter Account @tasteofbeirut
-
Guest Bio
Joumana Accad’s earliest memories are of being in the kitchen with her grandmother (teta in Lebanese) watching her cook traditional Lebanese dishes. “My teta lived with us and was our caretaker. She had the responsibility of feeding our household of eight people. It was in that tiny kitchen that the pulse and soul of that household resonated.” But food was more than nourishment; it helped bond the close-knit family together. Joumana developed a love for cooking and an appreciation for Lebanese specialties learned at her teta’s side.
Born in Beirut, Lebanon, Joumana traveled to Paris at age 17 to finish her formal education. She returned briefly to Beirut before making her way to the United States where she completed her education and married. Widowed at a young age, she later remarried and had two children. She and her family had settled in Dallas, Texas, and though she had adopted the traditions of her new home country, Joumana felt passionate about keeping her Lebanese heritage alive for her children so she turned to what she knew best, food.
With a passion for cooking, Joumana enrolled in the Pastry Arts program at El Centro College in Dallas. Upon graduation, she began a career as a pastry chef, working as a caterer and selling her decorated cookies and cakes. Throughout her career, Joumana has been dedicated to recreating the sense of warmth and goodness in her kitchen that she felt in her grandmother’s so long ago. Preparing Lebanese dishes for her family helped Joumana share her heritage with them and bring them closer.
Remembering the rich, wholesome quality of Teta’s cuisine, which was based on fresh and seasonal ingredients and always made from scratch, Joumana resolved to perfect the Lebanese dishes she treasured from her childhood. Her recipes were so well received that she began teaching Middle Eastern cooking at Whole Foods Markets. She enjoys educating people about her native foods and watching them experience new tastes and textures. She is thrilled to introduce people to dishes she loved as a child; it brings her a little closer to her grandmother by sharing these foods with others.
Joumana realized that in addition to cooking traditional dishes she had a lot to say about her culture and started her own food blog devoted to her beloved Lebanese cuisine. www.TasteOfBeirut.com explores the cuisine of the Levant for everyone interested in these traditional healthy, delicious, and somewhat exotic Lebanese dishes. Her site now garners over 30,000 visitors a month. Joumana provides practical tips on how to use the fragrant spices fundamental in Middle Eastern cuisine such as semolina, tahini, grape molasses, and rose water, as well as the recipes to make them. She also shows visitors how to reconstruct some of her favorite dishes like: sfeehas (meat pies), ma'mouls (cookies) with ground walnuts and almonds and rings stuffed with date paste, sambousek (dumplings stuffed with meat and pine nuts or cheese and herbs), ouwaymate (tiny marble-sized doughnuts fried in oil and dipped in syrup), mouloukhieh (a rich soup with Jew's mallow, lamb shanks and rice), kibbeh (the national dish), and more.
Joumana lives in Dallas, Texas. Her recipes have been featured in numerous newspapers, magazine and blog sites. She is a favorite guest on radio and television. To learn more and try some of her Lebanese recipes, visit her website.
- Waiver Received No
- Host Dr. Mike Fenster
