Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 07/19/2009 02:00PM
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On this week's Heritage Radio Network Special: Named after the river that runes through Durham, North Carolina, Eno will offer a revolutionary twist on the farm-to-table movement. Here's the scoop:
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Eno: From Farm to Table In 9 Miles (11:12)
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Durham NC, Richard Holcomb, Coon Rock Farm, farm-to-table dining, revolutionary restaurant models, Jamie DeMent, Jamie's culinary and career background, North Carolina traditions, preserving, canning, getting in touch with good food production, Zely and Ritz Restaurant in Raleigh North Carolina, Richard grew up farming, Richard's purchase of Coon Rock Farm, Richard's professional and culinary background, Marco Shaw: Head Chef of Eno, Shaw's farm-to-table experience, Marco's menu will change daily,Why Is Farm-to-Table and Sustainable Eating So Important (12:44)
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menu to change according to weather, farm-to-table is good for the farm and good for the table, whole animals, utilizing off-cuts, inventive menu design, making the Eno model affordable, low transportation costs, Eno meant to re-create experience of living and eating off a farm, media attention, pay a little more from your hamburger and get it local, Eno's Grand Opening, www.enorestaurantandmarket.com, market component to restaurant, take out breakfast, buy anything on the menu at the marketplace to go, 8 miles from farm to table, provides more access in Durham area to food people should be eating, educational component to Eno's program, braising, stewing, servers must take a weekly shift on the farm, servers better educated about food they are offering, why is the farm-to-table model so vital to the well-being of American foodways?, why has there been a resurgence in interest in farm-to-table movement?,To comment on this episode click here. There are currently Comments
First Aired - 01/15/2012 12:00PM
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On a special edition of The Main Course, Patrick Martins sits down with food titan Michel Nischan to celebrate his week as guest editor on Food Republic. Tune in to hear a spirited conversation about our food system and the various ways in which we can improve it. Should Wall-Mart be criticized or embraced for going green? How can subsidies be re purposed to promote local and fresh produce? Find out some of the sustainable companies and restaurants that inspire Michel and learn more about everything from Victory Gardens to the role shareholders play in sustainable food. This episode was sponsored by Hearst Ranch.
"A lot of subsidies that have been given to processed foods give the products an unfair price advantage which is why you can buy fast food much more inexpensively than fresh produce, which we should have 5 servings of a day."
"In 1949, at least half of the fresh food consumed in the United States came from victory gardens. Then it became more convenient to buy from supermarkets."
"The only way to get returns at the level shareholders expect is to drive down the cost of goods and labor."
"I'm not freaked out Wall Mart saying they want to go green. I'm cautious, but if they put 1-2 million dollars a year into food access issues and trying to make local more affordable you have keep an eye on it."
--Michel Nischan of Wholesome Wave on The Main Course
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The Main Course: Michel Nischan (28:20)
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Michel Nischan, FoodRepublic.com, Marcus Samuelsson, Wholesome Wave, The Dressing Room, Paul Newman, food access, tax credits, confinement facilities, price points, fresh produce, sustainability, re purposed subsidies, Gus Schumacher, lobbying, Victory Gardens, self reliance, Little House on the Prairie, hunting, Miya Sushi, sustainable sushi, New Haven, invasive species, lionfish, Asian shore crabs, zebra mussels, jellyfish, Wallmart, Cisco, shareholders,To comment on this episode click here. There are currently Comments
First Aired - 11/16/2010 05:00PM
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This week on Beer Sessions an unprecedented combination of Jimmy, Sam, and Ray had a fascinating discussion with Matthias Trum and Matthias Neidhart of Aecht Schlenkerla about German beer. Don't miss this chance to learn about how beer fits into German culture (perhaps a bit better than in America), how the German Purity Law limits or inspires German brewers, and the 6 generation, 500+ year tradition of Aecht Schlenkerla and "smoked" brewing. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet's most popular beer destinations.
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Beer Sessions Introduction: Matthias Trum of Schlenkerla (14:50)
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Beer Sessions, Jimmy Carbone, Jimmy's No. 43, Ray Deter, d.b.a., Heritage Radio Network, GreatBrewers.com, Good Beer Seal, Samuel Merritt, Civilization of Beer, beer and cheese, alpine cheese and dark ales, Aecht Schlenkerla, event tonight at the Ginger Man, Schlenkerla sausage, smoke style, liquid beer history, stone beer, stone bock, basic lagers for basic drinking, granite bocks, caramelization, beer rocks, B United, Matthias is a 6th generation brewmaster, brewing is a family practice in Germany, Bamberg, Germany, Franconia, brewing heartland, Matthias Trum, Matthias Neidhart,The Reinheitsgebot: The German Purity Law (16:50)
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traditions of beer and food in Germany, beer dinners, artisanal brewing, doesn't exist in Germany, Germany is lacking in the craft beer movement, German purity law, creative ways of creating complex beers, magic potion legend, purity law is a touchy subject for Germans, a matter of national pride, EU tried to ban the law, The Reinheitsgebot, price dumping, people don't value beer anymore, beer as a commodity, Germany is very multi faceted, beer is regarded as nutrition and food in Bavaria, it was important for politicians to keep beer affordable, Schlenkerla Marzen, Aecht Schlenkerla Eiche (Schlenkerla Oak Smoke),Schlenkerla: Walking Like a Drunk Person (16:04)
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Aecht Schlenkerla Eiche (Schlenkerla Oak Smoke), not only a brewery but also a malt house, smoke malt with beechwood fires, malt batch with oak wood, oak wood has a very different aroma, multi faceted smoke, double bock, Franconian are very hard, malty dark and rich beers, water purification, pilsner beers, classic bock beer style, barley wines, Schlenkerla means to walk like a drunk person, brewery and brewery pub are separated, German beer drinkers are very patriotic, go cups, Bamberg malt, malt industry,To comment on this episode click here. There are currently Comments
