Charlotte Talks

The holidays are a time for parties, feasts and gift giving but entertainment is also big this time of year. Hollywood studios release December films they hope will bring Oscar nominations under their tree and there is always a new Christmas tale or two. This holiday season may be one of the biggest ever with blockbusters, often reserved for summer, like the latest James Bond film, the last Twilight movie, a new beginning for Lord of the Rings and the musical event of the year with Les Miserables. We look at the current slate of holiday films from before Thanksgiving to Christmas day when Charlotte Talks.GuestsSean O'Connell - Senior Film critic for AMCfilmcritic.comMatt Brunson - Arts and Entertainment Editor for Creative LoafingAnn Marie Oliva - Film Critic for Arts a la ModeFandango Holiday Movie Guide

There has perhaps been more conversation about the end of our world in the last decade than ever before in world history. From Y2K to an American preacher twice predicting the world's end, to a minor asteroid scare, we’ve heard a lot about the Earth’s demise. But no "end days" announcement has captured our attention more than the Mayans. The ancient Central American civilization lived by a calendar that predicted the world's end on December 21st, 2012. Recent reports regarding this prediction have ranged from hysteria to disdain. Even officials of the Mayan Cultural Festival are already planning next year’s event. But, just in case the Mayans are right, we’re talking about their end of time prediction before December 21st. Join us for a fascinating look at the Mayans with a local expert when Charlotte Talks - for perhaps the last time.GuestDr. Dorie Reents-Budet - Consulting Curator for Ancient American Art, Mint MuseumMayan Calendar Exhibit - Maya 2012 Lords of Time

There has perhaps been more conversation about the end of our world in the last decade than ever before in world history. From Y2K to an American preacher twice predicting the world's end, to a minor asteroid scare, we’ve heard a lot about the Earth’s demise. But no "end days" announcement has captured our attention more than the Mayans. The ancient Central American civilization lived by a calendar that predicted the world's end on December 21st, 2012. Recent reports regarding this prediction have ranged from hysteria to disdain. Even officials of the Mayan Cultural Festival are already planning next year’s event. But, just in case the Mayans are right, we’re talking about their end of time prediction before December 21st. Join us for a fascinating look at the Mayans with a local expert when Charlotte Talks - for perhaps the last time.GuestDr. Dorie Reents-Budet - Consulting Curator for Ancient American Art, Mint MuseumMayan Calendar Exhibit - Maya 2012 Lords of Time

There has perhaps been more conversation about the end of our world in the last decade than ever before in world history. From Y2K to an American preacher twice predicting the world's end, to a minor asteroid scare, we’ve heard a lot about the Earth’s demise. But no "end days" announcement has captured our attention more than the Mayans. The ancient Central American civilization lived by a calendar that predicted the world's end on December 21st, 2012. Recent reports regarding this prediction have ranged from hysteria to disdain. Even officials of the Mayan Cultural Festival are already planning next year’s event. But, just in case the Mayans are right, we’re talking about their end of time prediction before December 21st. Join us for a fascinating look at the Mayans with a local expert when Charlotte Talks - for perhaps the last time.GuestDr. Dorie Reents-Budet - Consulting Curator for Ancient American Art, Mint MuseumMayan Calendar Exhibit - Maya 2012 Lords of Time

Most of us try to at least somewhat manage our intake of sweets during the holiday season when so much of it is available but what about those who must watch their sugar intake year-round? We've covered food issues such as lactose intolerance, allergies and gluten intolerance before and now we turn our food show focus on those with diabetes. We'll look at the root causes of this condition, how food affects it and great alternative recipes for diabetics to use. We'll also take another look at gluten free cooking as well. It’'s a sugar free edition of Charlotte Talks.GuestsPeter Reinhart - Chef on Assignment, Johnson and Wales University and Author of The Joy of Gluten-Free, Sugar-Free BakingMark Allison - Dean of Culinary Education, Johnson and Wales UniversityDr. Michael Smith - Naturopathic Physician, Carolina Natural Health CenterChef Peter Reinhart will have a signing for his book The Joy of Gluten-Free, Sugar-Free Baking at the Barnes and Noble Bookfair Carolina Place Saturday, December 8th at 2pm. Details.  Pecan Sandies (Recipe from The Joy of Gluten-Free, Sugar-Free Baking)Makes about 24 cookiesSandies are a classic butter cookie with pecans - a delicious combination. This is one of Denene’s favorite recipes; she recommends making lots of these cookies and sharing them with everyone! 1 cup (4oz/113g) pecan flour 1 cup (3.5oz) pecans, chopped 1 cup almond flour 1 egg (1.74 oz) 1 cup Splenda or Stevia Extract in the Raw Or ½ cup New Roots Stevia Sugar ¾ cup (6 oz) salted butter or margarine melted ½ teaspoon baking soda 1 tablespoon vanilla extract ½ teaspoon salt Position 2 oven racks in the middle of the oven. Preheat the oven to 350*F. Line 2 baking sheets with parchment paper or silicone mates, then lightly mist the surfaces with spray oil.In a medium bowl, combine the pecan flour, almost flour, sweetener, baking soda, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the egg, butter and vanilla together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter.Drop the dough onto the prepared pans, using about 1 heaping tablespoon per cookie and spacing them 3 inches apart.Bake for 9 minutes, then rotate the pans and switch racks and bake about 9 more minutes, until the cookies are golden brown and firm to the touch.Immediately transfer the cookies to a wire rack and let cool for at least 10 minutes before serving.__________________________________________________________Tangy Thai Melon with Shrimp Serves four 2 garlic cloves, crushed 1 Tablespoon organic honey 2 teaspoons nam pla (Thai fish sauce) 1 tablespoon grated lemon zest juice of 2 limes 2 Thai red chilies, finely diced 6oz cooked and shelled shrimp 2oz unsalted roasted almonds, lightly chopped 1 Cantaloupe melon, peeled and chopped into 1inch dice 2 tablespoons chopped cilantro 1 tablespoon chopped mint leaves Method: 1. In a large bowl, combine the garlic, honey, nam pla, lemon zest, lime zest and chilies. 2. Fold in the shrimp and almonds, add the melon and stir to combine. 3. Sprinkle over chopped cilantro and mint and stir in, serve.

Most of us try to at least somewhat manage our intake of sweets during the holiday season when so much of it is available but what about those who must watch their sugar intake year-round? We've covered food issues such as lactose intolerance, allergies and gluten intolerance before and now we turn our food show focus on those with diabetes. We'll look at the root causes of this condition, how food affects it and great alternative recipes for diabetics to use. We'll also take another look at gluten free cooking as well. It’'s a sugar free edition of Charlotte Talks.GuestsPeter Reinhart - Chef on Assignment, Johnson and Wales University and Author of The Joy of Gluten-Free, Sugar-Free BakingMark Allison - Dean of Culinary Education, Johnson and Wales UniversityDr. Michael Smith - Naturopathic Physician, Carolina Natural Health CenterChef Peter Reinhart will have a signing for his book The Joy of Gluten-Free, Sugar-Free Baking at the Barnes and Noble Bookfair Carolina Place Saturday, December 8th at 2pm. Details.  Pecan Sandies (Recipe from The Joy of Gluten-Free, Sugar-Free Baking)Makes about 24 cookiesSandies are a classic butter cookie with pecans - a delicious combination. This is one of Denene’s favorite recipes; she recommends making lots of these cookies and sharing them with everyone! 1 cup (4oz/113g) pecan flour 1 cup (3.5oz) pecans, chopped 1 cup almond flour 1 egg (1.74 oz) 1 cup Splenda or Stevia Extract in the Raw Or ½ cup New Roots Stevia Sugar ¾ cup (6 oz) salted butter or margarine melted ½ teaspoon baking soda 1 tablespoon vanilla extract ½ teaspoon salt Position 2 oven racks in the middle of the oven. Preheat the oven to 350*F. Line 2 baking sheets with parchment paper or silicone mates, then lightly mist the surfaces with spray oil.In a medium bowl, combine the pecan flour, almost flour, sweetener, baking soda, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the egg, butter and vanilla together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter.Drop the dough onto the prepared pans, using about 1 heaping tablespoon per cookie and spacing them 3 inches apart.Bake for 9 minutes, then rotate the pans and switch racks and bake about 9 more minutes, until the cookies are golden brown and firm to the touch.Immediately transfer the cookies to a wire rack and let cool for at least 10 minutes before serving.__________________________________________________________Tangy Thai Melon with Shrimp Serves four 2 garlic cloves, crushed 1 Tablespoon organic honey 2 teaspoons nam pla (Thai fish sauce) 1 tablespoon grated lemon zest juice of 2 limes 2 Thai red chilies, finely diced 6oz cooked and shelled shrimp 2oz unsalted roasted almonds, lightly chopped 1 Cantaloupe melon, peeled and chopped into 1inch dice 2 tablespoons chopped cilantro 1 tablespoon chopped mint leaves Method: 1. In a large bowl, combine the garlic, honey, nam pla, lemon zest, lime zest and chilies. 2. Fold in the shrimp and almonds, add the melon and stir to combine. 3. Sprinkle over chopped cilantro and mint and stir in, serve.

Most of us try to at least somewhat manage our intake of sweets during the holiday season when so much of it is available but what about those who must watch their sugar intake year-round? We've covered food issues such as lactose intolerance, allergies and gluten intolerance before and now we turn our food show focus on those with diabetes. We'll look at the root causes of this condition, how food affects it and great alternative recipes for diabetics to use. We'll also take another look at gluten free cooking as well. It’'s a sugar free edition of Charlotte Talks.GuestsPeter Reinhart - Chef on Assignment, Johnson and Wales University and Author of The Joy of Gluten-Free, Sugar-Free BakingMark Allison - Dean of Culinary Education, Johnson and Wales UniversityDr. Michael Smith - Naturopathic Physician, Carolina Natural Health CenterChef Peter Reinhart will have a signing for his book The Joy of Gluten-Free, Sugar-Free Baking at the Barnes and Noble Bookfair Carolina Place Saturday, December 8th at 2pm. Details.  Pecan Sandies (Recipe from The Joy of Gluten-Free, Sugar-Free Baking)Makes about 24 cookiesSandies are a classic butter cookie with pecans - a delicious combination. This is one of Denene’s favorite recipes; she recommends making lots of these cookies and sharing them with everyone! 1 cup (4oz/113g) pecan flour 1 cup (3.5oz) pecans, chopped 1 cup almond flour 1 egg (1.74 oz) 1 cup Splenda or Stevia Extract in the Raw Or ½ cup New Roots Stevia Sugar ¾ cup (6 oz) salted butter or margarine melted ½ teaspoon baking soda 1 tablespoon vanilla extract ½ teaspoon salt Position 2 oven racks in the middle of the oven. Preheat the oven to 350*F. Line 2 baking sheets with parchment paper or silicone mates, then lightly mist the surfaces with spray oil.In a medium bowl, combine the pecan flour, almost flour, sweetener, baking soda, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the egg, butter and vanilla together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter.Drop the dough onto the prepared pans, using about 1 heaping tablespoon per cookie and spacing them 3 inches apart.Bake for 9 minutes, then rotate the pans and switch racks and bake about 9 more minutes, until the cookies are golden brown and firm to the touch.Immediately transfer the cookies to a wire rack and let cool for at least 10 minutes before serving.__________________________________________________________Tangy Thai Melon with Shrimp Serves four 2 garlic cloves, crushed 1 Tablespoon organic honey 2 teaspoons nam pla (Thai fish sauce) 1 tablespoon grated lemon zest juice of 2 limes 2 Thai red chilies, finely diced 6oz cooked and shelled shrimp 2oz unsalted roasted almonds, lightly chopped 1 Cantaloupe melon, peeled and chopped into 1inch dice 2 tablespoons chopped cilantro 1 tablespoon chopped mint leaves Method: 1. In a large bowl, combine the garlic, honey, nam pla, lemon zest, lime zest and chilies. 2. Fold in the shrimp and almonds, add the melon and stir to combine. 3. Sprinkle over chopped cilantro and mint and stir in, serve.

Most of us try to at least somewhat manage our intake of sweets during the holiday season when so much of it is available but what about those who must watch their sugar intake year-round? We've covered food issues such as lactose intolerance, allergies and gluten intolerance before and now we turn our food show focus on those with diabetes. We'll look at the root causes of this condition, how food affects it and great alternative recipes for diabetics to use. We'll also take another look at gluten free cooking as well. It’'s a sugar free edition of Charlotte Talks.GuestsPeter Reinhart - Chef on Assignment, Johnson and Wales University and Author of The Joy of Gluten-Free, Sugar-Free BakingMark Allison - Dean of Culinary Education, Johnson and Wales UniversityDr. Michael Smith - Naturopathic Physician, Carolina Natural Health CenterChef Peter Reinhart will have a signing for his book The Joy of Gluten-Free, Sugar-Free Baking at the Barnes and Noble Bookfair Carolina Place Saturday, December 8th at 2pm. Details.  Pecan Sandies (Recipe from The Joy of Gluten-Free, Sugar-Free Baking)Makes about 24 cookiesSandies are a classic butter cookie with pecans - a delicious combination. This is one of Denene’s favorite recipes; she recommends making lots of these cookies and sharing them with everyone! 1 cup (4oz/113g) pecan flour 1 cup (3.5oz) pecans, chopped 1 cup almond flour 1 egg (1.74 oz) 1 cup Splenda or Stevia Extract in the Raw Or ½ cup New Roots Stevia Sugar ¾ cup (6 oz) salted butter or margarine melted ½ teaspoon baking soda 1 tablespoon vanilla extract ½ teaspoon salt Position 2 oven racks in the middle of the oven. Preheat the oven to 350*F. Line 2 baking sheets with parchment paper or silicone mates, then lightly mist the surfaces with spray oil.In a medium bowl, combine the pecan flour, almost flour, sweetener, baking soda, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the egg, butter and vanilla together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter.Drop the dough onto the prepared pans, using about 1 heaping tablespoon per cookie and spacing them 3 inches apart.Bake for 9 minutes, then rotate the pans and switch racks and bake about 9 more minutes, until the cookies are golden brown and firm to the touch.Immediately transfer the cookies to a wire rack and let cool for at least 10 minutes before serving.__________________________________________________________Tangy Thai Melon with Shrimp Serves four 2 garlic cloves, crushed 1 Tablespoon organic honey 2 teaspoons nam pla (Thai fish sauce) 1 tablespoon grated lemon zest juice of 2 limes 2 Thai red chilies, finely diced 6oz cooked and shelled shrimp 2oz unsalted roasted almonds, lightly chopped 1 Cantaloupe melon, peeled and chopped into 1inch dice 2 tablespoons chopped cilantro 1 tablespoon chopped mint leaves Method: 1. In a large bowl, combine the garlic, honey, nam pla, lemon zest, lime zest and chilies. 2. Fold in the shrimp and almonds, add the melon and stir to combine. 3. Sprinkle over chopped cilantro and mint and stir in, serve.

We look at the debate over the looming fiscal cliff. Charlotte has long been seen as a financial hub in America so we'll turn to some of our own local experts to find out exactly what the fiscal cliff is, what the debate is all about, the likely outcome and what impact any deal may have on us all. We examine the fiscal cliff in detail, when Charlotte Talks.GuestsJim Douglas - Professor, Dept. of Political Science at UNC CharlotteMichael Brown - Economist, Wells Fargo Securities Summary of the Fiscal Cliff from the Washington Post Policy explanation from CNN Money

We look at the debate over the looming fiscal cliff. Charlotte has long been seen as a financial hub in America so we'll turn to some of our own local experts to find out exactly what the fiscal cliff is, what the debate is all about, the likely outcome and what impact any deal may have on us all. We examine the fiscal cliff in detail, when Charlotte Talks.GuestsJim Douglas - Professor, Dept. of Political Science at UNC CharlotteMichael Brown - Economist, Wells Fargo Securities Summary of the Fiscal Cliff from the Washington Post Policy explanation from CNN Money

We look at the debate over the looming fiscal cliff. Charlotte has long been seen as a financial hub in America so we'll turn to some of our own local experts to find out exactly what the fiscal cliff is, what the debate is all about, the likely outcome and what impact any deal may have on us all. We examine the fiscal cliff in detail, when Charlotte Talks.GuestsJim Douglas - Professor, Dept. of Political Science at UNC CharlotteMichael Brown - Economist, Wells Fargo Securities Summary of the Fiscal Cliff from the Washington Post Policy explanation from CNN Money

We look at the debate over the looming fiscal cliff. Charlotte has long been seen as a financial hub in America so we'll turn to some of our own local experts to find out exactly what the fiscal cliff is, what the debate is all about, the likely outcome and what impact any deal may have on us all. We examine the fiscal cliff in detail, when Charlotte Talks.GuestsJim Douglas - Professor, Dept. of Political Science at UNC CharlotteMichael Brown - Economist, Wells Fargo Securities Summary of the Fiscal Cliff from the Washington Post Policy explanation from CNN Money

When we think of climate change, we often think the consequences are far off. But doctors and scientists believe it is harming our health now and it will only get worse. Some of the climate's harmful effects to our health can be obvious - extreme weather events and increased temperatures. But many are less so, think asthma and allergies, even food and water borne diseases, on up to cardiovascular disease, stroke and cancer. How does climate impact our health and what can we do about it? We'll talk with people involved in educating the public about the risks of the changing climate to our health, including from the Centers for Disease Control and Prevention.GuestsDr. Jeremy Hess - On the faculty at Emory University in the Dept. of Emergency Medicine and the Dept. of Environmental Health. He also serves as Senior Medical Advisor, Climate and Health Program, National Center for Environmental Health, Centers for Disease Control and Prevention (CDC).Karin Yeatts - Epidemiologist and a Research Assistant Professor at the UNC Gillings School of Global Public Health. Karin is co-chair of the Asthma Alliance of North Carolina. Dr. Jeremy Hess is presenting a webinar Wednesday Dec. 5 on behalf of Clean Air Carolina from 11:00am - 12:00pm on "Climate Change: Managing the Shifting Environmental Health Risks." Details and registration.

When we think of climate change, we often think the consequences are far off. But doctors and scientists believe it is harming our health now and it will only get worse. Some of the climate's harmful effects to our health can be obvious - extreme weather events and increased temperatures. But many are less so, think asthma and allergies, even food and water borne diseases, on up to cardiovascular disease, stroke and cancer. How does climate impact our health and what can we do about it? We'll talk with people involved in educating the public about the risks of the changing climate to our health, including from the Centers for Disease Control and Prevention.GuestsDr. Jeremy Hess - On the faculty at Emory University in the Dept. of Emergency Medicine and the Dept. of Environmental Health. He also serves as Senior Medical Advisor, Climate and Health Program, National Center for Environmental Health, Centers for Disease Control and Prevention (CDC).Karin Yeatts - Epidemiologist and a Research Assistant Professor at the UNC Gillings School of Global Public Health. Karin is co-chair of the Asthma Alliance of North Carolina. Dr. Jeremy Hess is presenting a webinar Wednesday Dec. 5 on behalf of Clean Air Carolina from 11:00am - 12:00pm on "Climate Change: Managing the Shifting Environmental Health Risks." Details and registration.

When we think of climate change, we often think the consequences are far off. But doctors and scientists believe it is harming our health now and it will only get worse. Some of the climate's harmful effects to our health can be obvious - extreme weather events and increased temperatures. But many are less so, think asthma and allergies, even food and water borne diseases, on up to cardiovascular disease, stroke and cancer. How does climate impact our health and what can we do about it? We'll talk with people involved in educating the public about the risks of the changing climate to our health, including from the Centers for Disease Control and Prevention.GuestsDr. Jeremy Hess - On the faculty at Emory University in the Dept. of Emergency Medicine and the Dept. of Environmental Health. He also serves as Senior Medical Advisor, Climate and Health Program, National Center for Environmental Health, Centers for Disease Control and Prevention (CDC).Karin Yeatts - Epidemiologist and a Research Assistant Professor at the UNC Gillings School of Global Public Health. Karin is co-chair of the Asthma Alliance of North Carolina. Dr. Jeremy Hess is presenting a webinar Wednesday Dec. 5 on behalf of Clean Air Carolina from 11:00am - 12:00pm on "Climate Change: Managing the Shifting Environmental Health Risks." Details and registration.