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First Aired - 07/18/2010 12:00PM Download MP3 (Full Episode)
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This week on The Main Course Patrick and Katy spoke to Wes Gillingham of the Catskill Mountainkeepers. Wes layed out the startling process of "hydro-frac" mining: drilling a myriad of holes in what could otherwise be active farmland, injecting super toxic "frac fluid", and extracting natural gas. Not only do these companies poison aquifers, reservoirs and ground water, but they recieve unprecedented tax breaks and government subsidies. David Haight then called in from American Farmland Trust to discuss how he helps farmers and land owners keep their farmland active and understand their rights, especially in leasing situations (like when Halliburton leases a farmer's land to cut down trees, lay down pipes, and hydro-frac!) Plus Erica DeMane, a seasoned chef who penned the Italian section of the new Joy of Cooking, stopped by to ponder whether cooking is art or science, question whether taste is objective or subjective, and talk traditional Sicilian regional cuisine. This episode was sponsored by Edwards of Surry Virginia: www.EdwardsVAHam.com.

Photo explaining how hydrofracking works

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Wes Gillingham, Catskill Mountainkeeper, a regional non-profit grassroots environmental organization working to protect the Catskills, Hydraulic Fracturing, source rocks, there are a lot of wild areas left in the Catksills, Sullivan County, Borscht, Tannersville, extracting natural gas, getting the gas out of tiny foundations, industry wants grid work across the land, wells spaced close together, a lot of drilling and infrastructure required, Marcellus Shale, releasing gas to power electric grids in the Northeast instead of using coal, the gas industry gets complicated, Chesapeake, the energy portfolio needs to change, isn't it better to burn natural gas than coal?, not if they get it improperly, water contamination, community impacts, Waste Recovery Act, is coal the other option?, there's a glut of national gas, more than we can use, is this profit making or is this a bona fide solution, Department of Environmental Protection, Department of Environmental Conservation, www.dec.ny.gov, environmental review, leaves some concerns unanswered, Clean Air Act, Safe Drinking Water Act, Clean Water Act, compensation liability, the industry get many exemptions, they are raping the landscapes, plus they get tax incentives, taxpayers are subsidizing the cost of oil and gas production, we pay for 70 to 100% of the equipment, companies have to be held accountable to environmental standards, if this was active farmland we wouldn't have these problems, these companies need to pay a fair share for the land, the real issue is to enforce strict cleanup policies, New York has highly fractured geology, earthquakes can be a consequence, natural gas drilling,
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David Haight, American Farmland Trust, celebrating their 30th birthday this year!, they protect the loss of farmland to development, controlling the greed of the natural gas and energy industries, they work hard to help land owners understand that there are options, they are good guy lobbyists!, advocacy in Albany and Washington DC, funding to make sure farmers have options, farmers could lease part of the land and eventually get that land back, New York has had a long history of oil and gas exploration, we have more than ten thousand gas wells in New York, not all of them active, There Will Be Blood, there are major public concerns about water, potential impact to drinking water, New York has behind the scenes oil extraction, there is a farm developed every three days in New York, people aren't making enough money growing the crops they have on their farm, Heritage Foods USA, get the food to the market!, why aren't there more cooperative groups, Heritage Foods USA puts $80k into small farmers pockets a week, it takes vigilantism to change federal policies, just do it!, you need a truck driver, a bookkeeper, somebody to work the phones, we need to find a way to protect the public interest, the EPA is finally doing a nation wide assessment of hydrofracking, what are the secondary impacts of the drilling?, 10k new wells in New York, disasters happen even under the best intentions, www.farmland.org,
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Erica DeMane, she supplied the Italian section for the new Joy of Cooking, she is interested in getting imported products and using them, Sam Edwards, Surryano ham, Fairway Market alone could be the entire solution to Sullivan County dairy producers, is the Union Square farmers market good by international standards?, yes!, the markets in Barcelona are not entirely local, Erica comes from a southern Italian background, her father was a hardcore gardener, Nassau county used to have tons of farmers markets, how do you still find novelty?, are there new recipes or ingredients?, what can still be made up?, avocado zucchini, no seeds, genetically modified ingredients vs purist approach, Southern Italian Regions, Emilia Romagna, Erica is freewheeling with her recipes, traditional Sicilian recipes, Ferran Adria, Dave Arnold, Wylie Dufresne, WD50, what is the state of gastronomy as an independent science in the US?, comfort food, memories, psychology, when you crave something it's usually because of a memory, finding balances between sweet salty sour and umami, Japanese cuisine may be the most sophisticated in the world, a recipe is only a guideline, for Erica cooking is more of an art than a science,

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First Aired - 04/11/2010 12:00PM Download MP3 (Full Episode)
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Alice Waters, Sarah Copeland, Nancy Easton & Ian Marvey all join in on an important discussion on improving the quality of our institutionalized food.
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Katy took a fall this weekend, St. Lukes Hospital, Sarah Copeland, Food Network, Good Food Gardens, Bronx Botanical Gardens, Slow Food Nation, Anya Fernald, Oprah Magazine, National Cattlemen's Beef Association, Jamie Oliver, TV sensationalism, Department of Agriculture Conference, sustainability, Sam Cass, Smithfield, Purdue, Tom Vilsack, heart of a farmboy, Fresh, Ana Sofia Joanes, Joel Salatin is not a model that can feed the world, institutional procurement needs are vast, Sarah started as a recipe tester at the Food Network, How To Boil Water, Katherine Alford, Joe Baum, Hilary Baum, Baum Forum, at the end of the day the Food Network is an entertainment network, http://strength.org, Share Our Strength, keeping prices down for sustainable food, Good Food Garden, http://www.goodfoodfun.com/, Harlem Children's Zone, sustainable wood,
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pasture raised, antibiotic free, Nancy Easton, Wellness in the Schools, Ian Marvy, Added Value Farms, school lunch program, PS 87, Greenhouse Project, The Science Barge, Jenn Nelkin, solar powered hydroponic rainwater catch, improving the nutrition and fitness in NYC public schools, Bill Telepan, Telepan Restaurant, Alice Waters thinks school food should be free, New York City school system is one of the biggest procurement contracts in the country, Washington State Lobby, local apples, Red Hook Brooklyn consumes more Washington State apples than New York State apples, invest in upstate economies, distribution systems, fruits and vegetables, Bird's Eye Packing facility, PS 15, education on food and farming, PS 27, Brooklyn New School, Seed To Salad, we need to educate children, salad bars, providing volunteers with stipends, partnership meetings, lunch lady training, collaborations, French Culinary Institution, The Culinary Institute of America, Garden to Cafeteria Program, 80 pounds of salad is enough servings for 400 students, local farmers, do children resist vegetables?, our environment teaches kids to eat bland food, Carl Buddig, Lunchables, raw snap peas, raw beets, teaching kids to appreciate better food, in some places all kids can buy are Doritos, adults are influenced by what's around us, large black pig, ground beef should be promoted, Heifer International Farm, community activism, giving a breeding pair of goats to a family, Department of Agriculture, feeding the masses, bee hives, Red Hook, chicken, chicken coops, raising poultry, culinary skills and cooking, introducing cooking concepts to children, home economics class, Dan Barber, Chipotle, Momofuku, local food does not need to be more expensive, Green Market should allow prepared foods, Renato Sardo, founder of Slow Food International, Michael Pollan, do Americans need to cook more?, food is communal, pasta is cheap, cooking rice and beans can be cheap,
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should Americans focus on cooking? or should there be better prepared food options, local procurement for schools, school food as a Department of Health priority, Brooklyn Grange, Anastasia Cole, community sold food at the farm site, 20% to local restaurants, the cost of food is skewed, local branches, Bronx Terminal Market, Jack Hofner, growing seasons, vertical farming, it's not capital efficient, slow money is not something that people are interested in, community gardens, Department of Parks and Recreation, victory garden in Bryant Park, concluding thoughts, Heritage Radio Network, The Main Course, Patrick Martins, Jack Inslee, Earth Day, May 10th, event at the Urban Zen Studio, tickets are on sale at www.wellnessintheschools.org, Eric Goldstein, Natural History Museam, Crop Mob, Red Hook Community Farm, push your legislator!, food stamps, Edwards Ham, Rome, www.added-value.org,

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First Aired - 04/25/2010 12:00PM Download MP3 (Full Episode)
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Food literature legend Peter Kaminsky talks pigs, fire and flavors on the first hour, and Mike Edison defends Manhattan against the Williamsburg hipsters on the second hour.
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Peter Kaminsky, Seven Fires: Grilling the Argentine Way, 125 recipes, BBQ, cooking with fire, whole cow cooking, Gerald Durrell, Patagonia, preference vs convenience, the ingredients are agnostic, Amanda Hesser, piglet contest, Gershwin Prize for popular song, Paul McCartney, Culinary Intelligence: A Hedonist Guide for Healthy Eating, Peter was rejected for life insurance, 33% of vegetables consumer in the united states are potato chips french fries and iceberg lettuce, eat the best ingredients you can, if you cook one meal a week you will understand more about the food system, maximize flavor through cooking, it's hard to eat on the road in America, Paul Willis, Niman Ranch, Phillis Willis, boiled beets, The Elements of Taste, The Underground Gourmet, meals are experienced one taste at a time and every taste is a short story, there are basic flavors that will elevate and push forth other flavors in a meal, salt, Cajun fish stew, floral herbal, oxtail ragu, when you talk about taste you have to talk about texture,
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whole pig cooking, Field & Stream, Peter was an editor at National Lampoon, fishing books, Peter tried to find the best ham in the world, Pig Perfect, seminal book in gastonomy, it was a labor of love for Peter, barnyard breeds, the English loved improved agriculture, breeding experiments, overpopulation of wild pig, why don't we harvest wild pig?, Nancy Newsom, what's the differenc between American and Italian hams?, Spanish hogs, white pigs, land raised, Sam Edwards, Surryano ham, rise in popularity in the pig, lardo, pork belly, Heritage Foods USA, supporting food by eating it, grass fed beef, know your cuts, grassfed animals are more wild, leaner and tougher, they aren't raised to be cut with a fork, marbling, what's the difference between grass fed and grass finished?, all animals are raised on pasture at some point, advice for tourists taking taxis,

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