The Gastrocast

I’ve added an "How to subscribe to the Gastrocast" Button in the Right Hand Column, and a resulting Post–the one below–to aid those who are stumped at how to easily subscribe to the Show. I am remiss in not doing this sooner. The Blog template I have chosen is one of the nicer ones for the purpose, but is a bit difficult to work with and hence read/ navigate.

Thanks to Hugh at Dose Magazine for pointing this out. With such a small niche to fill I hate to over complicate and turn away or put off anyone. Any other comments or suggestions are welcome; either here or at podchef AT gmail DOT com.

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Welcome, and Thank you for your desire to Subscribe to the Gastrocast!



There is a lot of information on the Web about subscribing to Podcasts, but I will try to briefly supply you with the necessary information to make Subscribing to the Gastrocast painless.



I am assuming you are here and that you already have an podcast aggregator like ipodder. The examples are using ipodder and NetNewsWire–although any podcast accepting RSS aggregator should work about the same.



First, let me direct your attention to the Feedburner links on the blog page:

 



Any of these links will work to subscribe you to both automatic podcast downloads and the RSS feed for this blog. (I personally subscribe both in my ipodder, and my news reader when I subscribe to a podcast so that I not only get the podcasts, but also the most current blog posts and any Flickr images.)



When you click on one of these links (they’re all the same) they take you to the Feedburner feed for the Gastrocast. You can then cut and paste, drag and drop, or enter the resulting URL–feeds.feedburner.com/podchef–into the aggregator of your choice.

UPDATE: if you just want a podcast feed–use feeds.feedburner.com/podchefalt

This will not be washed out by blog posts.

The first image shows the feed as it appears in ipodder (via cut and paste):







You get to this point by clicking the Add Feed in the podcast-downloading application. Here is the image of NetNewsWire Lite:







In this case you can either drag and drop the URL into the lefthand pane, or add it via the "Subscribe +" Button.



Hopefully this overly complicated method of subscribing with RSS feeds will soon be a thing of the past with the advent of one-click subscription (Check out iTunes Podcasting Directory soon). But until then, I hope this will serve as a good primer.



UPDATE: Here is an image are two images of what to do to subscribe via iTunes 4.9:











Because I am not in the iTunes directory at the moment, if you click the "Advanced" label and then choose "Subscribe to Podcast" from the menu then the popup screen will appear. Paste in the feed and hey, presto you will be subscribed!



Thanks and and I hope you enjoy the Gastrocast!

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Thank you Mike Johanns for finally doing your job after denying there was a problem which really existed, and only taking action after you were caught in a lie. With a Secretary of Agriculture like you, who needs Bioterrorists. You’re doing a fine job on your own.

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Of course, I’ve known it exists for some time now. Perhaps I’ve tried to block it from my mind. I mean, I just can’t quite get my head around the idea of Milk which is unrefridgerated–something my children seem to believe in–and can last on a shelf for 6-8 months. I’ve seen it in Europe, but have always been too afraid to try. This holds true for Chicken and Beef Stock in those cardboard containers. . . .Today’s Interesting Thing of the Day is all about lauding this Miracle Milk.  The mere fact that it no longer tastes like milk should raise alarms. That we are a society driven for convenience is a rational for the continuation and improvements of the Aseptic milk pack. No thanks. That’s what Evaporated Milk and Condensed Milk are for. Yes they are milk based but thier nature has changed through processing and one can understand and  work with thier differences.  Claire’s point about some Commercial Milks being reconstituted from powder is enough to make me throw out the box of powdered milk I have on the shelf for baking with (it adds depth and richness without extra liquid).



The trouble is you just never know what your getting with these products. If the Uber-Milk in the the paper carton on the shelf is so convenient then there could be a day when it becomes the norm. I keep telling myself I can’t be that old. But, I can still remember growing up in a suburb of Hartford, CT and having milk delivered twice a week. Sure glass bottles had given way to waxed paper cartons by the time I was twelve, but the milk came cold–even partially frozen if we didn’t get to it when we first woke up in the winter–and was brought by 5:30 AM. And in England in the late 80’s–milk in bottles, delivered to our doorstep–unhomogenized. In fact, if the Milkman forgot to put a slate over the top of the 4 bottles, the birds would peck out the foil tops and drink the cream off the top. How can an industrial, factory produced abomination like super-sterilized, flavorless milk sitting on a supermarket shelf for 8 months be more convienient than the real thing delivered fresh, twice a week? At least in Seattle the Milkman is trying to hang on, but not for long–progress and convienience are on the march!



PS–Louis Pasteur for whom pasteurization is named was studying fermentation of beer and wine and how to stop it.  The man, the science, and how we have come to rely on it to protect us from bugs in milk should all be questioned.

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