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First Aired - 10/07/2010 01:00PM
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This week on the Farm Report, Heather and Erin continue the Report's history of linking farmer with consumer as they speak to Sam Penix of Everyman Espresso and Seth McEachron of Battenkill Valley Creamery. Seth spoke about why he can't distribute his milk himself, and the importance of swift delivery on such a time sensitive product, while Sam lauded the quality of Seth's product and described how the best baristas handle milk and cream in their caffeinated workflow. This episode was sponsored by Edward's Ham of Surry Virginia.
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The Farm Report Introduction: Where Milk Meets Coffee (15:45)
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The Farm Report, Heather Hyman, Erin Fairbanks, Heritage Radio Network, Edwards VA Ham, www.virginiatraditions.com, Sam Penix, Everyman Espresso, Seth McEachron, Battenkill Valley Creamery, high quality milk, researched the idea of bottling own milk, researching bottling milk by looking at processing plants, pasteurization, coffee throwdowns, Counter Culture coffee, Sam sells Seth's milk, you can't store that much milk at a time at a coffee shop, high volume sales, distribution, Seth started bottling today at 11:50PM, milk and distribution in New York,Battenkill Valley Creamery & Everyman Espresso (13:36)
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value added product, bottled at the farm, traceability, highest quality milk available, home delivery, a lot of work and labor involved, farmers markets, selling to supermarkets and mom & pop stores, farm to chef, distribution to New York City customers, space is an issue in New York City, where do you store a weeks supply of milk?, farm to chef has grown, fair trade movement, single origin coffee, flavor profiles, trend is moving towards milk, single origin milk, http://everymanespressonyc.blogspot.com, from crop to cup,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2010 03:30PM
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The subject of this week's show is the business of local horticulture. Greg Keil talks about his wholesale flower business--a family-owned business growing plants and selling them less than 50 miles from Manhattan.
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We Dig Plants Introductoin: Greg Keil (16:14)
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Alice Marcus Kreig, Carmen DeVito, We Dig Plants, Heritage Radio Network, Roberta's, Groundworks Inc, bringing the culture to horticulture, gardening, local horticulture, growing plants on a large scale, Greg Keil, Otto Keil Nursery, Long Island, the nursery business is still very local, Huntington, Hick's Nursery, how did the Keil family start?, the family left Germany in the 1930's, Ernie Schneider, cut flowers, Flower Confidential, Otto Keil, land in Long Island was so valuable it was all sold for housing, everyone has a carbon footprint, highlights and floral events, they supply the flowers to the Macy's Flower Show, Otto Hermann Kahn, majority of the Keil plant materials are grown in the North Fork, gardening is an entry level job for immigrants, low cost labor, immigrant bashing, it's the same story of European immigrants,The Nursery Business & Economic Dilemmas (18:31)
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how many plants does he grow in a year?, 1.5 million annuals 60,000 hanging baskets 40,000 poinsettias 20,000 lilies, who buys these?, garden centers, 60% of stock, holiday plants, landscapers, florists, cemeteries, funeral homes, weddings, roses at Costco, suburbanization, the rain last June was terrible, some customers haven't recovered from it, the weather can be a challenge, what are some other challenges, unionization of farm labor, farming profit margins are very low, poinsettias have been commoditzed, they are now disposable, Christmas generations,To comment on this episode click here. There are currently Comments
First Aired - 01/24/2010 05:00PM
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Josh Ozersky continues his discussion with chefs Fabio Trabocchi & Franklin Becker on this weeks episode of The Mr. Cutlets Show.
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The Mr. Cutlets Show Introduction (12:30)
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The Mr. Cutlets Show, Josh Ozersky, The Heritage Radio Network, Fairway Market, Roberta's, Stefanie Cohen, Fabio Trabocchi, Franklin Becker, the baron of beef, Abe & Arthur's, Per Se, Eleven Madison, Masa, upscale restaurants in every culture, Swiss, French, German, Italian, spaghetti, can an Italian restaurant become a 4 star restaurant?, regional cuisine, Maestro, lasagna, tomatoes, hand cut ragu, sweet wine, classic French sauce,What Makes 4 Star Service? (10:26)
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Roberta's, Fairway Market, service is equally important as food, people are loyal to people over places, passion is the key to success, celebrities, you need to turn tables, ban the stars!, the waiter should inform customers about the dishes, runners should not have to explain dishes, table side service,The Rib Steak Butter Bath & The Origin of Tomatoes (11:04)
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Dover sole, Italian gastronomy, rib steak, Thomas Keller, The French Laundry, butter bath, broiler, submerged in butter, seasoned with herbs shallots and garlic, comes out of the bath and back under the broiler, the butter caramelizes, crusty quailty to the outside of the meat, this is how Franklin became the beef baron, there were not tomatoes in Italy before Columbus, beef jerky, Native Americans, Fabio's book is called Cucina of le Marche, farfalle, family recipes, bucatini with guanciale, Franklin's book is called Eat And Beat Diabetes WIth Picture Perfect Weight Loss, The Hamburger: A History,To comment on this episode click here. There are currently Comments
