Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 09/19/2010 12:00PM
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This week on The Main Course Patrick and Katie have a deep, engaging conversation about the role of the rancher in our food system with Bill Bullard of the Ranchers-Cattlemen Action Legal Fund. Bill works with R-CALF, a non-profit organization, to make sure farmers and ranchers own their livestock--NOT the meat packers, who often push for lower wages and lower quality. The lauded food author and journalist Peter Kaminsky then joins the conversation to talk about "culinary intelligence" and what kinds of meals the food culture in America encourages us to eat. This episode was sponsored by Whole Foods Market.
Photo 1: Bill Bullard, President of RCALF-USA, Photo 2: Peter Kaminsky
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The Main Course Introducution (8:52)
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The Main Course, Heritage Radio Network, Patrick Martins, Katy Keiffer, Whole Foods Market, NYC Craft Beer Week, Heritage Party September 25th, RSVP to 718-398-0985, Joao Carlos Martins, tonight at Avery Fischer Hall 6PM,Bill Bullard of RCALF USA (19:24)
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Bill Bullard, Ranchers-Cattlemen Action Legal Fund, national trade association that represents and protects the interests of farmers and ranchers raising cattle, US cattle industry, 753,000 independent farmers and ranchers, live cattle industry generates 50 billion dollars a year, we've lost 30,000 feed lots in the past 14 years, 4 meat packers slaughter 85 percent of all cattle, cattle herd sizes have been liquidated, we have been losing 11,000 cattle ranchers per year, we have entered into the era of market dominance and abusive market power, meat packers pay cattle prices below what a competitive market would establish, there are two products produced from live cattle: raw product and value added products, confined area feeding operations, environmental costs, 24 million head of cattle slaughtered a year, RCALF,GIPSA Rules & Protecting Diversity in the Cattle Market (32:16)
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GIPSA rules, Grain Inspection, Packers and Stockyards Administration, American Meat Institute, National Cattlemen's Beef Association, has meat packers seated on the board, banning packer to packer sales, Packers and Stockyards Act, protections against unfair trade practices of meatpackers, Sherman Antitrust Act, preventing monopolies, 2008 Farm Bill, summit meeting in Fort Collins Colorado, Tom Vilsack, next farm bill could reach Congress in 2012, deceptive practice, market access risk, how commodity pricing is defined, the industry cannot respond to changes in price and demand, using import to meet demand, Mad Cow Disease, US International Trade Commission, farm elasticity, JBS is the worlds largest beef packer, Australian Beef Association, vertical integration, World Trade Organization, US has relaxed import standards, began in 1994, General Agreement on Tariffs and Trade, country of origin labeling, www.r-calfusa.com,Peter Kaminksy on Culinary Intelligence (28:37)
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Peter Kaminsky, culinary intelligence, pleasure as a guide, flavors, many things we find delicious are corrupt, decomposed milk, fermented grapes, Harold McGee, corruption, tobacco, chocolate, our food culture only encourages us towards sugar salt and fat, end of the season tomatoes are incredible, every natural food has a season, meat needs to pass the who cares test, it has to taste great, there are more overweight people in India than there are people in the US, international obesity, nutrition transition, refined flour and refined sugar are the two worst items, wonder bread, candy bars, stay away from juice without pulp, pulp makes you synthesize more slowly, Aero Late using skim milk, restaurants load up on butter and salt, Little Italy, Peter is against Fernet Branca, next week is the Heritage Party!,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
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HeritageRadioNetwork.org attended the release party for the Oxford Encyclopedia of Food and Drink in America at the Institute of Culinary Education. With over 1,400 entries, the second edition of the Oxford Encyclopedia of Food and Drink in America is the most authoritative reference work on American cuisine. During the event, authors and contributors spoke on several panels about the challenge of defining American Food and Drink as well as the future of American Food. During a lively reception, Heritage Radio Network spoke with contributing writers including Marion Nestle, Farmer Lee Jones and many others.
We spoke with food journalist, Cara DeSilva and Farmer Lee Jones about their definitions of American food and what is on the Thanksgiving table. This coverage was brought to you by 360 Cookware.
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First Aired - 06/20/2010 12:00PM
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This week on The Main Course Patrick and Katy spoke to Seth Unger about the NYC Food Film Festival. Dave Arnold also came by to talk about the future of gastronomy, new ingredients, and the power combining the high-tech with technique.
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The Main Course Introduction (8:30)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Barterhouse, World Cup, everybody's second favorite team is Brazil, NYC Food Film Festival, the 11th caller gets 30 pounds of free fresh country ribs!,NYC Food Film Festival Preview (31:42)
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Cherryholmes, Seth Unger, NYC Food Film Festival, in it's 4th year, cinematic scratch and sniff, Sundance with snacks, Beef tendon ball, Jun 23rd at the Water Taxi beach at South Street Seaport, Great NYC Shuck and Suck, oysters, East coast oysters, how do you deal with crowd control at all you can eat events?, a caller wins the ribs!, Street Food Festival, all you can eat mushroom night, Southeast Asian cuisine, Astor Center, 24th, fresh fried squid chips, Squid Chips, Jonathan Meyer, the guests can watch the food being made, next caller can get a free boston butt pack, 15 pounds of boneless pork shoulder, who's who of the downtown scene will be at the event, most french fries in the city are horrible, Penny Arcade, Friday is the Queens event, Water Taxi Beach in Long Island City, Pig Ear Sandwich, Fatty Cue, Lockhart, Texas, Robbie Richter, modernizing BBQ to include sustainably raised animals, Food Truck Drive in Movie, Brooklyn Flea has the worst ad campaign, Bread Maverick, Sunday is the last day of the festival, Grits Takedown, Matt Timms, Burger & Beer Garden, longest topping bar ever!, donated by Whole Foods Market, Sam from Dogfish Head will be there, independent brews, three different kinds of beef, three different meats, sliders, Hamburger America, George Motz,More on the Film Food Festival (19:03)
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a live caller wins tickets to the NYC Food Film Festival, how do you put the event together?, Dave Arnold, French Culinary Institute, cooking and kitchen volunteers from FCI, Food Truck Drive-In, lemon tart, Max and Mina's, 4,000 flavors of ice cream, beer ice cream, corn on the cob ice cream, Miami Beach FL, pouring beer from an 18-wheeler, Beach Boys, being calm under pressure, never a hair out of place, Hamburger America, George Motz, enjoying food without politics, its not about the best burger its about the stories behind them, what happens in your brain when you see delicious food, The Great is the Enemy of the Good, so often at events they serve commodity food, this is the first year Seth was involved from the beginning,Natalia's Sicilian Olive Oil (6:57)
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Sicilian Olive Oil, Natalia, Fancy Food Show, she used to live in London, development of olive oil market, what are the characteristics of Sicilian olive oil?, they are grassy, from medium to intense,Heritage Cooking with Steve Pope: Spices (6:25)
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Steve Pope, Heritage Cooking, adding spices to your poultry,Dave Arnold Talks Meat Glue & Molecular Gastronomy (16:21)
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Dave Arnold, French Culinary Institute, FCI, ICC, International Culinary Center, Dave does new technologies ingredients and techniques for chefs, meat glue, helps you make delicious stuff, Wiley Dufresne, focusing on deliciousness and consistency, meat glue allows you to make consistent portions, tools are only tools, Dave won't cook with anything that is bad for your health, Japanese fish sauce, molecular gastronomy, Herve This, Harold McGee, Americans get latched on to terms like local and organic instead of focusing on the larger picture, Sam Edwards, Surryano, American Country Ham,More with Dave Arnold (22:23)
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cocktail technology, distillation, rotary evaporator, you can't distill in New York, in England it is legal to do redistillation, there are no rules in New Zealand, Harold McGee, New York Times journalist, bars are conservative in the states, our cocktail palaces here are pretty mellow, people want to let loose!, college experiences, is there a party culture at FCI, Rachel Miley-Carpenter, some people go to culinary school because they want to write, some people are wealthy and want a good hobby, some people want to push boundaries, Del Posto, they use all different types of technologies,To comment on this episode click here. There are currently Comments
