HandPicked People: Linda Pelaccio

HandPicked Nation

HandPicked Nation › HandPicked Nation intends to provide a place for people interested in food to gather, connect and ...

linda-pelaccio-handpicked-profile
 

As we’ve built up our community here at HandPicked Nation, we have met some truly incredible farmers, ranchers, makers and thinkers in the real food movement. Which prompted the thought, why not share a little more about the real people of real food with our readers?

Welcome to another addition of HandPicked People!

Linda Pelaccio has long been a fan and supporter of HandPicked Nation, and we couldn’t be happier to have her in our corner.

She took part in the launch of the Food Network as a writer and producer, was the program director for the Culinary Historians of New York, and now Linda Pelaccio is the host of the wonderful radio show A Taste of the Past. If you’ve ever wondered about the origins of soy sauce or the modern Thanksgiving feast, we highly suggest you tune in to A Taste of the Past.

Linda’s dedication to the preservation of our collective food history is inspiring and important, and we’re thrilled to be able to share her work with our readers.

Name: Linda Pelaccio

Occupation: Culinary Historian and Radio Host

Describe what you do in ten words or less. I host a radio show on topics of Culinary History.

Describe real food in one sentence. Real food is unadulterated, non-processed food made from the freshest, purest ingredients possible.

What is your first food memory? My first food memory (which I can still taste) is my first bite of homemade vanilla ice cream topped with warm, syrupy, homemade butterscotch. I must have been about 4 years old.  It’s still my favorite sundae.

If you were a food or a flavor, what would you be? A juicy, red, ripe tomato.

What are the five food things you always have on hand? Dried pasta, Parmigiano Reggiano, olive oil, dried pepperoncini, salt.

What is the one professional rule you never break? There are rules?

What’s going to be your next meal? An 18th century hunter’s meal: made from cubes of Hudson Valley lamb shoulder seared in olive oil, garlic, and rosemary finished with white wine vinegar and served with pan-roasted baby potatoes.

Did we miss anything? Let us know what kinds of questions you want us to ask in the comments below!