7 Days for SIDS

7 Days for SIDS is just around the corner. This week on 55KRC’s What’s Hot with Molly, Kelly and Caitlin, Amy Hunter joined us to tell us all of the amazing events of the week. Along with her came the Executive Chef of Cumin, Owen Maass, and the owner of Coffee Emporium, Tony Tausch. We talked about farming, chicken, how long to store coffee… We’ve included a video clip with some good information.

7 Days for SIDS

If you live in or around Cincinnati, you have probably heard of 7 Days for SIDS. We feel fortunate this year to have had some of the supporters on the air with us this past Sunday on 55KRC (What’s Hot with Molly, Kelly and Caitlin).

For those not familiar, 7 Days for SIDS was founded in March 2003 by Annette and Jean-Robert de Cavel after the loss of their baby daughter, Tatiana. Although the first event was initially intended as a one-night fundraiser, the outpouring of support from friends and colleagues in the restaurant community turned it into a one-week event and consequently the second largest SIDS fundraiser in the country. To date, the event has raised nearly $600,000. 7 Days for SIDS is the primary source of funding for the Sudden Infant Death Network of Ohio.

The stated Mission: To raise money for awareness and research towards the eradication of SIDS (Sudden Infant Death Syndrome), the number one cause of death of children from birth to one year, through the Sudden Infant Death Network of Ohio. And to sustain the Tatiana de Cavel Scholarship Fund at the Midwest Culinary Institute at Cincinnati State.
To learn more about the events this year, be sure to check out the 7 Days for SIDS.

Owen Maass, Cumin Executive Chef

During the show, we got to talk with Owen Maass, Executive Chef of Cumin in Cincinnati.
Having eaten there several times (and loved every bite) as well as recently trying the 7 Hour Chicken Wing, we asked Owen for his secrets. After spending just a short time with him, it is not surprising that (of course) he gives credit to the farmer from whom he buys his chicken. His experience is that the relationship between the farmer and the people who are consuming the food is getting stronger. Cumin’s chicken has never been frozen, it is killed that day and delivered right to the restaurant. For him, the fact that the chicken is brought to him that very day and by the people who are responsible for growing the chicken is an experience that cannot be replaced.

Tony Tausch, Owner of Coffee Emporium

We also got to talk with

Coffee Emporium Owner Tony Tausch. As an avid coffee drinker (Molly here), I was ever-so-curious to know just how long coffee should be stored. Well, his answer wasn’t exactly the one I was looking for. Check it out in the video below.