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First Aired - 12/04/2011 12:00PM
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This week on The Main Course, host Patrick Martins has a conversation with chef, writer, and artisan food producer Paul Bertolli of Fra' Mani Handcrafted Salumi. They talk about his experience opening Oliveto Retaurant and Cafe, working with Alice Watesr and his new line of salumi, Fra' Mani Handcrafted Salumi. Later on the show, Patrick & The Heritage team get ready for the 2nd annual Roberta's Beer Fest. Also tune in for a leftovers themed edition of the Week in Review. This episode was sponsored by Roberta's.
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The Main Course: Week in Review (17:30)
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The Main Course, Patrick Martins, A Taste of the Past, refrigeration, meat markets, leftovers, Italian beer, Brooklyn Brewery, HRN party, Beerfest, Roberta's, competitive eating, competitive drinking,Paul Bertolli of Fra' Mani Handcrafted Foods (13:56)
Tags:
Paul Bertolli, Oliveto Restaurant and Cafe, Alice Waters, Chez Panisse, cured meats, salumi, industrialization, San Francisco, Bay Area, dry salami, Fra' Mani Handcrafted Salumi, artisinal product, sausage, http://www.framani.com/,Beerfest 2011 !!!!! (13:38)
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Beer Fest, Bill Saxelby, Shana Chock-Goldman, Jack Inslee, Roberta's, beer drinking competition,To comment on this episode click here. There are currently Comments
First Aired - 06/16/2011 01:15PM
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This week on The Farm Report, Erin is joined by Michelle Bulich of Bulich Mushroom Company. Michelle explains what it takes to cultivate delicious fungi and how different species require different techniques. Find out how weather plays such an important role and why the farmers market customers become like family. This episode was sponsored by Fairway Market - like no other market.
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The Farm Report: Bulich Mushroom Company (15:02)
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The Farm Report, Erin Fairbanks, Heritage Radio Network, Whole Foods Market, Michelle Bulich, mushrooms, Union Square Farmers Market, Bulich Mushroom Company, growing mushrooms, indoor cultivation, portabella, shiitake, inoculation, manure, morels, farming, weather, climate, humidity, wholesale market, family business,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2009 04:00PM
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The first of a two-part At the Root of It series on fermentation: Erin interviews Roberta's resident bread master Dick Bessey to uncover the secrets behind yeast and the chemical processes that account for fermentation.
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The Weekly Wine Recap (4:50)
Tags:
ice wine made in Brazil for the first time, La Republica, The Brunello Dispute,What is Fermentation? (11:10)
Tags:
Dick Bessey, Roberta's bread, yeast, digestibility, fermented foods gentler on digestive systems, whole grains, some fermented foods were discovered by accident, leavened breads, beer and wine are accidental discoveries,History of Fermented Foods (9:10)
Tags:
yeasts consume sugar, alcohol and carbon dioxide are by-products of yeast consuming sugar, yogurt, chemical conversions, sour in sourdough due to acids in the bread, miso, dry salamis are a fermented product, fermented foods prevent scurvy?, lacto bacillus fermentation,To comment on this episode click here. There are currently Comments
