This Way Up

Saturday 28 April 2012, with Simon Morton

NZ Radio Awards 2012 winner: Best Daily or Weekly Series (one hour or more duration)

Audio from Saturday 28 April 2012

Not all audio is available due to copyright restrictions.

  • Macau, world's gambling capital ( 18′ 16″ )

    12:15 How does this Chinese territory, the only place in China where it's legal to gamble, turn over 5-times more cash than Las Vegas? Evan Osnos of The New Yorker has just got back from visiting Macau.

  • Middle age: A Natural History ( 28′ 55″ )

    12:30 With the mid-life crisis, the middle age spread and the menopause, middle age doesn't sound like too much fun. Writer David Bainbridge's a lot more upbeat!

  • Cheese: Halloumi ( 31′ 33″ )

    13:15 We're making fresh tasty halloumi. Cheese-maker Wendy Adams shows us how.

  • Naked Science ( 12′ 20″ )

    13:50 Dr Chris Smith on how pigeons use magnetic fields to navigate, and a way to turn scarred heart tissue back into fully functional, blood-pumping muscle.

 

Quick Hits


12:15   Macau: World's gambling capital

12:30   Natural History of Middle Age

  1:15   Cheese: Halloumi

  1:50   Naked Science

 

The Small Print

First up this week we're off to Macau, the casino capital of the world. So how does this Chinese territory, the only place in China where it's legal to gamble, turn over 5 times more cash than Las Vegas?

Then at 12:30pm a natural history of middle age with David Bainbridge. What happens to our bodies and our brains when we hit mid-life? And with mid-life crises, the middle age spread and the menopause, it’s not exactly presented very positively is it? Well David's a lot more upbeat!

curds and wheyAfter the 1pm news, do try this at home! We're making cheese, fresh tasty halloumi, with cheese-maker Wendy Adams.

HALLOUMI LINKS

Recipe: Halloumi

http://cheesemakinghelp.blogspot.co.nz/2011/02/mustafas-hellim-also-known-as-halloumi.html

http://handyface.wordpress.com/tag/halloumi/

http://www.cyprusfoodndrinks.com/cgibin/hweb?-A=67&-V=authentics

SALTING HALOUMI

With the salting / brining - dry salt and let firm up if using soon (like that day), submerge in brine if keeping for later use, 10-15% brine so quite salty.

And before we go Dr Chris Smith beams in with the latest science news, This week, how pigeons use magnetic fields to navigate and a way to turn scarred heart tissue back into fully functional, blood-pumping muscle!

 

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  • http://www.myspace.com/jeffersonbelt
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  • Catalogue #: RTM 2009