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First Aired - 06/22/2009 07:00PM
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Continuing her exploration of the enmeshed worlds of food and music, Sarah interviews Brian Kenny of Hearst Ranch and Jana Fallin.
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Introduction with Brian Kenny & Jana Fallin (6:59)
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Brian Kenny, Dr. Jana Fallin, Bushwick, Kansas State University, Irish ballads, folk songs, cowboy music, Texas, authentic country music, almost everybody in Texas listens to contemporary Western music, Sarah Obraitis,Authentic Cowboy Music with Janna Fallin (8:40)
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folk art, folk music, cowboys used to sing to cattle to keep them calm, work songs, cattle drive, Kansas, airport music, University of Texas, research grants, John Lomax, spanish ballad, Bob Wills, Dusty Skies, popularization of cowboy music, The Virginian, Gene Autry, harmonicas, cowboy music is appreciated and interpreted worldwide, Tex Ritter,More on the History of Cowboy Music with Janna Fallin and Brian Kenny (25:00)
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Kansas State University, gals, education, music for children, teaching, anybody can learn to sing, music is for everybody, Home On The Range, Brewster Higley, heartland, how do computers influence music collecting, Alan Lomax, collected cowboy songs, Library Of Congress, The Smithsonian, The Museum of the Chisholm Trail, saddles, Jack Cook, The Cowboy Hall Of Fame, your word is your bond, bunk bed logic, longhorn cattle, robust, America wants to eat beef, Michael Martin Murphey, The Zebra Dun, exotic animals, Hearst Ranch, raunchy lyrics,To comment on this episode click here. There are currently Comments
First Aired - 10/21/2012 12:00PM
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Patrick Martins begins today's episode of The Main Course by recalling his recent speech at the 3rd annual James Beard Foundation Food Conference. Hear Patrick discuss gastronomy, taste, and the importance of knowing your food source. Later, Patrick is joined in the studio by Anthony Butler of St. John's Bread and Life emergency food services. Tune in to hear Anthony define hunger in terms of caloric intake, and how St. John's Bread and Life is changing its clients' eating habits to better their health. Learn how the restaurant industry can be instrumental in helping emergency food providers end hunger. Tune in to hear Anthony talk about his upcoming event called 30 Is Enough, and how restaurants are giving back to their neighborhoods in New York City. Learn how the upcoming election will affect poverty in the United States. What have been the best policies for emergency food providers, and how did Ronald Reagan re-establish hunger? Tune in to find out on this episode of The Main Course! This program has been brought to you by S. Wallace Edwards & Sons.
"Hunger is an issue of poverty. The issue has really been skewed. It's really an issue of no real wage growth since 1973." [12:20] -- Anthony Butler on The Main Course
"Hunger is an issue of poverty. The issue has really been skewed. It's really an issue of no real wage growth since 1973." [12:20] -- Anthony Butler on The Main Course
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Emergency Food Providers (23:38)
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Sam Edwards, Union Square Cafe, Corby Kummer, Heritage Foods USA, Restaurant Supported Agriculture, Mitchell Davis, Anthony Butler, St. John's Bread and Life, Hearst Tower, chefs, merchants, gastronomy, sourcing, Food & Wine, The Food Channel, worker wages, antibiotics, sponsors, taste, local, science, elitist, emergency food provider, New York State, obesity, hypertension, cooking classes, Katy Keiffer, soup kitchen, diabetes, food pantry, poor people, employment, Georgetown University, calories, the 47%, free range, choice, digital food pantry, 30isenough.org, fundraising, HPNAP,30 is Enough and Participating Restaurants (21:30)
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Ronald Reagan, the Bowery, food stamps, hungry, The Meatball Shop, BAM, Peter Luger Steakhouse, Great Performances, community, neighborhood, Brooklyn Bowl, kale, racist, spices, Jared Diamond, Guns, Germs, & Steel, the Bible, animal husbandry, Mitt Romney, need, responsibility, poverty, lobbying, safety net, taxes, working people, Camus, farmer's market, bodega, fraud, greed, jobs, Puritans, John Calvin, Butter Milk Channel, Brooklyn Larder, Fleishers, Fornino, Franny's, Hopeland, Commonwealth, Saltie, iCi, Greene Grape, Heritage Radio Network, Home Made, Iris Cafe, Northern Spy Food Co., Smooch, Stone Park Cafe, Williamsburger, The Brooklyn Kitchen, Al Di La, Bar Corvo, Blind Tiger, Heritage Meat Shop, Saxelby Cheesemongers,To comment on this episode click here. There are currently Comments
First Aired - 02/28/2010 12:00PM
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Katy speaks with Lee Green about farm-to-table products and Eddie Schoenfeld about the upcoming Food Park.
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Lee Green and Faithful to Foods (51:28)
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Faithful to Foods, The Scrumptious Pantry, artisan family farmed foods, farmer on the label, no models!, farm to table movement, fancy foods show, preserves, kitchens on farms, tomato spread, jellies and jams and pies, farmers pulling together, reoccurring themes at the fancy foods show, locality is important but not everything, buying local does mean fresher food, progressive farmers, biodynamic farming,Eddie Schoenfeld (65:22)
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brooklyn boy, six burner Cambridge range, six crepe pans at a time, first Szechuan restaurants in the US, Chef Peng's Garden, golden age of Chinese restaurants, devolution of Chinese restaurants, Chinese food used to define exotic, truncated access to ingredients, collective farming, fine cooking is a wealthy man's game, an influx of great chefs when the immigration laws changed in the 60s and 70s, meeting iconic people, Aristotle Onassis, Tennesee Williams, Andy Warhol, Lincoln Center, working in the front of the house, teaching people who are motivated, velveting technique, marinating animal proteins in corn starch egg white and salt, velveting fish helps maintain the texture, setting the texture then creating the sauce, Spain, Sans Sebastian, Bilbao, Axte, The Garden, freeze dried beets colored with squid ink, recognizable food, oyster on the halfshell with sea bean con fit, seafoam vapor made from saltwater, laboratory tour, centrifuges, precision cutting tools, 1400 a kilo, special custom made colanders with long handles, tossing eels directly over flames, a local Peter Luger's, beef from Denmark, Mark Pastore, bottles with 4 decades of grease and smoke on them, Food Park, a series of food stands, a new NYC park between 29th and 30th on 6th AV, a stand for artisanal bacon, la plancha, thinly sliced chicken beef and pork cooked very quickly served over a salad or rice, Joe Ng,egg rolls, chocolate pudding, developing brands, touch screen ordering system, one of the largest video screens in the city, handheld computers, Red Farm Restaurant, food trucks, casual dining, the end of dressing up to go eat, provinces, regionality, carbon footprint, Shitakes are called Winter Mushrooms or Flower Mushrooms,To comment on this episode click here. There are currently Comments
