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First Aired - 06/07/2009 12:00PM
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Patrick Martins and Katy Keiffer speak about changing the way children eat with movement leader Alice Waters, sourcing local with Shanna Pacifico from Back Forty of NYC. And Italy and Gelato talk with owner of Roberta's in Brooklyn Chris Parchini.
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (3:17)
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Alice Waters, Sourcing locally, Italy, Gelato,Alice Waters on Changing the way Children of America Eat (11:51)
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Princeton University's Honorary Degree, Washington, sourcing local, Yale Sustainable Food Project, support, change out of necessity, food education, what people don't know about their food, Obama Administration, knowledge, interactive experience for children in garden and cafeteria, Public School System to leave no child behind, to prevent the addiction to junk food, agriculture, buying, Food Inc., the movie, criteria for buying sustainably raised local foods, Doctorate, Publisher Hamilton Fish, opportunities for future of gastronomy, White House garden, students fed from farms nearby, overcoming challenges of better school food, local food costs more money, providing and learning of an alternative way to eat, weave food into every course of school subjects, teach children to respect the land, Alice Waters' stimulus plan would be to feed all children from pre-school to high school for free, ecology, gastronomy, Alice suggests students count beans instead of buttons, Alice suggests speaking of geography of spices in India when studying the country of India,Shanna Pacifico of Peter Hoffman's Back Forty of NYC (9:41)
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jowl nuggets, Shanna has been chef since opening, menu creation and execution, philosophy behind Back Forty's menu, what makes it different, Average check is $30 per person with drink, French Culinary Institute, First cooked at Peter Hoffman's Savoy Restaurant in 2000, local movement was not in full swing yet, burgers, fish, accessibility, inexpensive, artisanally still isn't recognized on spell check,Pork Jowl, Burgers and Sourcing Fish with Shanna Pacifico (13:51)
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sourcing fish local isn't always easy, trout, catfish, some things are bad farm raised some things are okay, jowl nuggets on menu originated from a guanciale experiment, chefs help lead the way with changing the way people eat, Long Island Sound, local and sustainable food supporter restaurateur: Peter Hoffman, Peter's two restaurants share parts of a half steer: burgers for Back Forty and steaks for Savoy, whole animal buying, Long Island's porgy considered poor man's fish, menu philosophy, affordable and accessible, seasonality,Owner of Roberta's Chris Parachini just back from Italy! (10:30)
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vacation, Canary Islands, Princes Icasa Hotel, west corner of North Africa, volcanic Islands formed not that long ago, drive through what is like the surface of the moon, Atlantic Ocean, plant all crops below the surface of the volcanic rock, large vineyards and wine producers build lava rock walls to grow grapes to protect from windy climate, pungent mineral taste in everything, terroir, pigs and goats are native livestock, the popular fish eaten locally is a mix between clam and abalone, tasted best goat cheese, organic rennet, D.O.P status to allow for this process of cheese-making, old-school technique, Hometwon of Roberta's partner Mauro, last eruption lasted 8 days only 100 some odd years ago, cheese wrapped in a variety of packaging like grass,Gelato Cart Coming Soon with Owner of Roberta's Chris Parachini (10:30)
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Piemonte, went to Lanzarote to train with Gelato maker from Genova, shows where the magic is: a locked stainless steel cabinet in the wall filled with powders, chemicals and mixes, talked about gelato the history and its current state, Paolo, Mauro's brother taught them the way they wanted to learn, Gelato is in a sad state in Italy right now, what exactly is gelato?, fruit based made with water and egg, nuts and other standard flavors are made with milk and eggs, Chris wanted to learn the basics using the best rawest ingredients he can find, Gelato maker with secret cabinet has a large demand for gelato hence the stabilizers, Italians eat 10 kilos of gelato on average a year, Germans eat 55 kilos on average a year, Gelato will be made at Roberta's and sold just a few blocks away, gelato cart, milk in Italy cream in America,To comment on this episode click here. There are currently Comments
First Aired - 06/06/2010 12:00PM
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This week on The Main Course Patrick and Katy have an in-depth discussion with food movement veteran Joan Dye Gussow. Plus, Ben and Gwen from The Brooklyn Grange stop by and exchange farming tips with Joan on-air.
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The Main Course Introduction (8:53)
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The Main Course, Patrick Martins, Katy Keiffer, Joan Dye Gussow, Tekserve, www.teskerve.com, Rhode Island show recap, Katy was in the back of a 1910 truck during the Memorial Day Parade, white cap flint corn, keep your nose to the grindstone, corn was a late entrant into our growing,Joan Dye Gussow, Author of "This Organic Life" (20:30)
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Joan Dye Gussow, This Organic Life, Growing, Older, gardening surveys, Ronald Reagan, Rodale Institute, The Cornucopia Project, Jimmy Carter, Energy Reserach Center, Eliot Coleman, Robert Bergland, Joan taught a Nutritional Ecology class, concern over how much food we can produce, population and food, how many people can we feed?, depends on how we use and grow food, saving agriculture by re localizing the food system, research and desire prompted Joan to grow her own food, Congers New York, Joan has 1000 square feet of growing space, zucchini, melons, urban farming, growing locally, the issue of cooking, recipes woven into stories, ethnic influence, carrots, there are so many in the winter, carrots and beets will hold forever, teaching people to cook vs serving prepared meals, Joan often eats 1 course meals,The Best is the Enemy of the Good (22:13)
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Cherryholmes, old cookbooks, series of menus for the young wife, a window into the way people thought you should eat, upper class people used cookbooks, Laura Ingalls Wilder, Italian women who came over and skipped cooking classes, local agriculture, eating in season, local food with mediocre taste, improving soils, local vs organic, you can make a local farmer organic but you can't make an organic farmer local, the best is the enemy of the good, government subsidized produce, high tax on petroleum would help, supporting local agriculture, spices are very light and a very high value crop, Joan thinks we should eat a lot less meat, Purdue, Smithfield, an article from Mother Jones, it's hard to ween people off of cheap food, family farms, producing commodity meat, to change the model we need a new dialog, using fox urine to discourage river rats from eating produce, you can buy fox urine, muskrats are Joans latest nemesis, skunks, they dig a lot of holes,Word Association with Joan Dye Gussow (21:39)
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Tekserve, Cherryholmes, pawpaw, Ben Flanner, Gwen Schantz, Brooklyn Grange, green soy beans, edamame, they are what lima beans would be if they grew up, soy beans never get mushy, onions, Joan grows her own onions, garlic, garlic festival, Gwen worked on a garlic farm in college, she harvested a half acre of garlic single handedly, Buckwheat, Joan grows it as a cover crop, kale, kale is becoming more popular, kale smoothie, kale chips, Brooklyn Grange is a commercial farm, located on a roof in New York City, one acre farm, water, Joan feels a mixture of envy and disapproval about all that soil being imported, rooflite, using compost, commercial water, berries, fruits are hard to grow, mold, gooseberry, protecting crops from birds, Reemay,What It's Like to Never Be Done? Farming with Brooklyn Grange (32:16)
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what's it like to never be done?, there is no reward to email, August is overwhelming in the garden, November is a really satisfying season, pepper problem, what do you do with all of them?, potatoes are patient, farmers markets, apples that are being sold now are from last fall, they keep beautifully, seed exchange, Fedco, heirlooms, Seed Savers Exchange, how has working on a farm changed Gwen and Ben?, they anticpate a half pound of produce per foot, 20,000 pounds, pomegranates, they used to be very rare and special, crop moving, seasonality, changing peoples mentality, what are the steps we can take to reeducate the population?, re branding, proximity is directly related to freshness, taste is the biggest factor, Joan can't find a politically acceptable banana, Just Food, connecting poor people in the city to farmers in the surrounding area, CSA, Community Supported Agriculture, food stamps, Jacquie Berger, The Long Emergency, the South has too much gun culture, Brooklyn Grange mostly got support from the city, love of agriculture and fear of living the city inspired Ben, it has evolved into something with strong political and symbolic aspects, learning curve in agriculture, How to Grow More Vegetables: Than You Ever Thought Possible on Less Land Than You Can Imagine, John Jeavons, young urban farmers, most aren't from farming families, suburban small town kids, the movement is driving millions of young people into farming and agriculture, societal shift, Nanny Culture,Socialogical Implications of the Return to the Dirt (19:25)
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Roberta's, Jack Inslee, Tekserve, community gardens, farmers markets, Edible Brooklyn, Joan wasn't a hippie, pre-hippie movement, homesteading movement, food restoration, Alice Waters, Joan teaches Nutritional Ecology, Information Pollution, government support, USDA, we need to get the government back into the hands of the people, Tom Vilsack, Michael Pollan was a popular choice but he himself said he would be terrible, Kathleen Merrigan, Obama administration, Obama campaign, mobilizing young people, Brooklyn Grange wants to promote more farms on roofs, there is a weird stigma, people think it's dangerous, all the roofs are guaranteed to be structurally sound, Philadelphia has the most progressive green roof incentives across the country, they have gardens not farms, www.brooklyngrangefarm.com, 1.2 million pounds of soil, upcoming guests: Marion Nestle & Amanda Hesser,To comment on this episode click here. There are currently Comments
First Aired - 05/02/2010 12:00PM
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Patrick and Katy host Barbara Fairchild, Editor in Chief of Bon Appetit magazine. She discusses what it's like to create fresh content for a readership of 1.6 million. Also on the show, Sam Mogannam & Ruth Van Waerebeek-Gonzalez.
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The Main Course Introduction (14:38)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Barbara Fairchild, Bon Apetit, meat industry, we need more focus on the center of the plate, USDA Conference on Sustainable Agriculture, we need more slaughterhouses, Mario Batali, Daniel Boulud, Kathleen Merrigan, Sullivan County Cheese Project, farmers cannot afford to add infrastructure, the small scale farm won't feed our population, it cannot provide the volume of export that makes up 30% of our gross domestic product, HAACP, there is money to be made on a private level, where are the venture capitalists?, the call to Sullivan county, the goal is to compete with Kraft singles, Hearst Ranch, www.heritagefoodsusa.com,Bon Appétit's Editor in Chief Barbara Fairchild (18:19)
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1.6 Million readers, Bon Appetit, Barbara Fairchild, Food Network Magazine, Rachel Ray, respecting everybody from the novice to the expert, Barbara is very enthusiastic about bringing a younger audience, Barbara is a bi coastal editor, Barabara explains her role in Bon Appetit, Health Wise, Fast Easy Fresh, this isn't about cooking from a box or a freezer, urban farmers, Sunday Suppers, dog pile cooking, how have recent developments in the publishing world changed?, what was a good story 30 years ago vs today?, Bon Appetit is the most modern and least cluttered food magazine, Matthew Lenning, California is where all the trends start, San Francisco, Los Angeles, people are very intimidated by chef recipes, people should be encouraged to cook not just read, good stories are the same as they were 30 years ago, recipe driven publication, modern twists on American classics, Italian classics, French classics, Matzo ball soup with lemongrass broth, not everybody knows what fennel is, Barbara trusts the staff to check sources, micromanaging, new recipe writers are constantly included,What It Takes To Be Editor in Cheif of Bon Appétit (27:36)
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Hearst Ranch, Brian Kenny, Steve Hearst, grass fed and grass finished, Mary Luvon, Bill Gary, who was on top when Barbara took over, Barbara was executive editor for 15 years, conscious cook column, farmers markets are no longer a trend or a fad, food has become so much a part of our cultural conversation, fast food, Victoria von Biel, editor in chief also has to oversee the website, iPhone applications, cookbooks, etc, the magazine indulges its readers with desserts, food photography, dessert feature, using lard for pie crust, competition cooking shows, some people take the iPhone to their grocery store and get a shopping list from the Bon Appetit, the death of magazines?, Barbara doesn't see it that way, Molly Weisenberg, what will iPhone applications do to cookbook publishers?, digital vs print, www.bonappetit.com, weekly newsletter, Take Five, commuting from coast to coast, Sy Newhouse, Tom Wallace, porchetta, Heritage Foods USA, the world of food has become much smaller thanks to the internet, you have to use what you can, Whole Foods Market, Ralph's, Sam Cass, Obama Administration, Julia Child told Barabara about how good the meat at Costco is,Nick Fantasma of Paradise Locker Meats (16:47)
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Nick Fantasma, Paradise Locker Meats, distribution as a bottleneck, some people just buy from Cisco, center of the plate, USDA slaughterhouse, there is a lot of paperwork that needs to be done, all regulations are passed down through email alerts, HAACP, new regulations, will cost slaughterhouses much more money, overall cost will be $500,000 for validation and testing costs for the first year, big guys squeezing out the little guys, why?, the little guys aren't a threat, regulations should be different depending on the operation, should be case by case, critical control points, Tom Vilsack,Barbara Fairchild Answers a Caller Question (4:18)
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Question for Barbara, Although you keep up with trends, to what extent do you exercise editorial limitations on writers?, Do you kill stories because you feel they are off track?, Is there a, at Bon Appetit?, Bon Appetit stays open minded, the only articles that get killed are recipes that don't test well, party, line,Heritage Cooking with Steve Pope: Liver, Gizzards & Hearts (9:22)
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Heritage Cooking, Steve Pope, Heritage Chef, liver, gizzards, hearts, Heritage Foods USA can hook you up, livers and gizzards used to be made as pate for baby food, a gizzard has 225 calories per serving, its difficult to break down, Heritage Chicken Liver Pate, goose liver makes great pate, cook until the pink part disappears, splash the pan with some brandy, Thanksgiving stuffing,Sam Mogannam & Ruth Van Waerebeek-Gonzalez (29:00)
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Hearst Ranch, Upton Sinclair, Patrick loved the first part of the show, Barbara Fairchild, Sam Mogannam is the manager of Buy Right Market, Chile, Ruth Van Waerebeek-Gonzalez, Perry Rosso, seafood, gastronomic hostel, local fish scene, headlining fish per season, wild salmon, Columbia River Kings, it will be a short season this year, local albacore, distribution, aggregate warehouses, processing facilities, farmers markets, traditional and cultural feature of South American cuisine, local food, Steven Schmoeller, shop seasonally, good food is expensive, Ruth buys from the source, she practically grows her own produce, wine tasting on air, you don't visits wineries in Italy, the cornerstone of the Napa Valley industry is its wineries, Chile is a beautiful country, most vines that raise American and French wines are American, South America gave Italy the tomato, product overload, Bi Rite buys on time, commodity price structures, futures market, sustainable food is not more expensive than commodity, agri-business, we have to value life and family, time around the table, we've forgotten how to do that, reconditioning society,Show Wrap Up (17:13)
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how do you get the word out?, by doing the right thing, taking an active role to touch every person who walks in, celebrating food, culinary classes, meeting ranchers, price & quality ratio, you should be prepared to pay more for quality, closing comments:, the sustainable movement is lead by people with an all boats rise with the high tide attitude, Slow Food is not necessarily more expensive than fast food, less is more, be selective, pick something premium, www.biritemarket.com, share more time with your family, www.conchaytoro.com, Concha Y Toro, come visit Ruth!, www.mapuyampay.cl, Chile, we need leadership in the food community!, Jack Inslee,To comment on this episode click here. There are currently Comments
