Let's Get Real
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Smoked Fish with Richard Schiff of ACME (19:49)
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Catch It Cook It Eat It, Ben Sargent, Acme, smoked fish, Greenpoint, fish smoking, Harry Brownstein, Acme is a fourth generation business, Richard started out doing retail for the company, there are less than a handful of fish smokers in Brooklyn, Acme has the largest smoked fish factory in the US, lox is not smoked salmon, lox is salt cured salmon that has sat for three months, hot smoke and cold smoke proccess, cold smoked salmon, nova, novi, eastern, dry curing, wet curing, there is an art and science to curing, farmed fish or wild fish?, the salmon farming industry didn't pic up moment until 1990, the majority of stuff being smoked is farm raised, King Salmon, farm raised salmon are fed a strict diet to fatten them up, wild salmon fight for their food, Brooklyn Fishing Derby, what's the difference between smoking blue fish and salmon, blue fish are smoked in filet form, black pepper, kosher facility, barins ciscoes, Alaska, the government granted an eskimo tribe exclusive rights, Richard Schiff,More On Smoked & Cured Fish (13:43)
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salmon, sablefish, pastrami cured salmon, black cod, smoked at a higher temperature, Detroit style, Chilean sea bass, they used to be plentiful, they are now endangered, overfishing is a commercial problem but a responsibility of the chefs, chefs set trends, New York is nationally influential, miso glazed appetizer, Nobu, Russ & Daughters, Chubs, oil content, fishing regulations,To comment on this episode click here. There are currently Comments
First Aired - 05/23/2013 01:00PM
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Sample some exotic meats on this week's installment of The Farm Report! Erin Fairbanks is joined in the studio by Ben and Dan Del Coro of Fossil Farms. Fossil Farms began as an ostrich farm, and has come to be a one-stop-shop for all sorts of exotic and game meat: wild boar, bison, elk, and more! Find out why wild and game proteins are lower in fat than farmed animals, and hear why the demand for game has increased over the past few years. Learn how Fossil Farms uses every part of its ostriches. How do the lack of regional slaughterhouses affect Fossil Farms' business? Find out on this week's episode of The Farm Report! This program has been sponsored by Whole Foods. Thanks to Idgy Dean for today's music.
"When consumers go out looking for different proteins, we're a good place to land because of the variety of products that we offer." [4:40]
"Game meat, if you go back 80 years ago, was on restaurant menus and a regular part of our diet." [8:30]
"Bison is America's original grass-fed beef." [21:20]
-- Ben Del Coro on The Farm Report
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The Return of Game Meats (17:20)
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Fossil Farms, wild boar, game meats, ski resorts, the Midwest, rib racks, ostrich eggs, ostrich leather, whole animal, fly fishing, frog legs, protein, meat, ostrich, venison, all-natural, slaughter, importing, alligator, chefs, ranches, pork, seasonal, Brooklyn, bison, farm-raised, USDA, elk, stereotypes, burgers, sausages, feathers,More Slaughterhouses (20:08)
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slaughter facilities, fresh, frozen, shelf life, low fat, genetics, grass fed, forage, pasture, commodity, business, profit, sustainable, whole animal, short ribs, yield testing, calories, nutrition, ribeye, carcass, breeding, retail, Jack Inslee, Jeanne Hodesh, Windsor Terrace, compost, fruit, vegetables, GrowNYC, Marty Markowitz, aged cheese, Shepherd Valley Creamery, sheep's milk yogurt, Baker's Bounty, Orange County, green garlic, poultry, berries, American Seafood, blowfish tail, fresh milk, the Great Googa Mooga, Prospect Park, Socrates Sculpture Park, Bay Ridge, steak sandwiches,To comment on this episode click here. There are currently Comments
First Aired - 03/31/2013 12:00PM
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Kansas City and its surrounding towns are at the center of animal genetic diversity in the food movement. On this week's installment of The Main Course, Patrick Martins talks with Jonathan Justus, the chef at Justus Drugstore. Tune in to hear Patrick talk about the food landscape hundred of years in the future. How will the restaurant scene change, and how will farmers and chefs interact? Later, hear Patrick and Jonathan talk about the terroir of Little Dixie, and the uniqueness of the area's flora and fauna. Listen in to hear Jonathan talk about how the events of World War II changed the role of pigs in our society. Find out what other chefs in the Kansas City area are cooking innovative and delicious food, and why Jonathan hopes to stay true to Midwestern food. This program has been brought to you by White Oak Pastures.
"The area where we live was formed by the edge of the last great glacier, and it was like a giant bulldozer... As the glacier receded, it dropped all sorts of stone and seed that were not from this area. There are flora that exist here that don't in any other places." [20:10]
"If you take out the squash, peppers, and corn, most of what we eat is not from here." [23:30]
-- Jonathan Justus on The Main Course
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The Year 2222 (13:33)
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Jonathan Justus, foodie, citrus, agriculture, year 2222, pills, nutrients, oranges, tomatoes, farms, intensive crops, diversity, Ben Flanner, prairie tall grass, foraging, American Indians, steaks, lamb, goat, meatballs, ground meat, tulip, Botany of Desire, poultry, restaurant culture, Manhattan, beer, business franchises, Saxelby Cheesemongers,Justus Drugstore and Kansas City (31:09)
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Paradise, Missouri, Paradise Locker Meats, Justus Drugstore, botanist, wheat, corn, terroir, swine, Little Dixie, Mississippi, glacier, agrarian society, seeds, Christian food, potatoes, squash, peppers, rooftop farming, Brooklyn, lambsquarters, quinoa, bergamot, cultivar, Nick Fantasma, Berkeley, California, Kansas City, genetic diversity, Frank Reese, World War II, pork fat, petroleum, homogenization, Smithville, Factor e Farm, open source, The Land Institute, perennials, the Midwest, fine dining, James Beard Foundation, country food, pickle, caper, chicken fried steaks, hunting, fishing, seafood, Slow Food, Joe Baum, Julia Child, Jennifer Maloney, Cafe Sebastian, Lydia Bastianich, Michael Beard,To comment on this episode click here. There are currently Comments
