24/7 Stream
Specials & Highlights
First Aired - 10/03/2012 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on "the business of The Business", Phil Colicchio is joined by Paul Grieco, co-owner of Terroir and Hearth & 2012 James Beard Award Winner for Outstanding Wine, Beer or Spirits Professional. Paul is also the man behind "The Summer of Riesling", a nation-wide restaurant promotion designed to highlight the white grape variety which originated in the Rhine region of Germany. Tune in to learn how Paul got into hospitality in the first place and what challenges he's faced through his professional journeys. Listen as Paul declares his determination to make customers feel comfortable with wine lists and properly express the terroir of whatever neighborhood he opens up in! This program was sponsored by Heritage Meat Shop.
"The conviction about Riesling is that it's always sweet - which of course, is not the truth." [5:00]
"Intimidation might be the first thing you feel when you see our wine list - but the onus is on ME to make you feel comfortable." [25:00]
"You don't have to be all things to all people. Know what you know and be proud of what you know." [32:55]
--Paul Grieco on The Business of The Business
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
First Aired - 10/03/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Main Course Patrick and Katie take a look at some folks who have rejected a broken food distribution network and created their own. Scott Boggs of The Breslin stops by to describe his past as a butcher ("before it was cool") and how he's currently benefiting from growing food locally and selling it at NYC restaurants. Liza Shaw of A16 in San Francisco speaks on how they've taken the ideas of local sourcing and seasonal menus from Italy to the West Coast, and why their customers are coming back to try new things. Finally Daniel Imhoff, Editor of "CAFO: The Tragedy of Industrial Animal Factories" calls in to talk about why we need to fight back against industrial feed lots with anti-biotics legislation, local farming, and realism about the devastating health consequences of factory farmed animals. This episode was sponsored by Fairway: like no other market.
Photo 1: Breslin on W 29th St. in NYC, Photo 2: Liza Shaw of A16 Restaurant in San Francisco, Photo 3: "CAFO: The Tragedy of Industrial Animal Factories", edited by Daniel Imhoff
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction (11:22)
Tags:
The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Roberta's, agriculture, Roberta's just had a huge article in NY Mag, Roberta's gets credit as a DIY empire, there is nothing DIY about Roberta's, lots of teamwork and expertise, no outside contractors or industrial grade products, April Bloomfield, Katy is a meat geek, laws against photos in slaughterhouses, commercial livestock productions,Scott Boggs of The Breslin (22:36)
Tags:
The Breslin, The Spotted Pig, Scott Boggs, The French Laundry, Thomas Keller, Scott was butchering for them, The Mangalista Pig, charcuterie pig, Red Wattle, Berkshire, Flying Pig Farms, value of charcuterie, Jacobson Orchard, biodynamic farming, April Bloomfield, restaurants with farms, local sourcing, sustainability, 6 day a week harvests, most farms don't have tons of storage, the story of your food as a marketing tool, Egg, Brooklyn Grange, Roberta's,Closing Thoughts with Scott Boggs (6:53)
Tags:
chefs buying food from Green Markets, there is a disconnect from food in the US, we allowed prepared foods to take over, Liza Shaw, A 16, supporters of taste,Liza Shaw of A 16 Restaurant (17:28)
Tags:
Liza Shaw, A 16, Carlo Petrini's favorite Italians restaurant outside of Italy, more pork than beef, it's important to keep food cost down as a chef, butchering in house, no two people butcher the same way, the future of the Main Course, it's a challenge to use the whole animal, ofal cuts, introduce people slowly to new things, pork liver terrine, micro seasons within seasons, VeggieWorks, bringing in small farmers as well, farmers markets, Bay Area, growing the movement, cheaper and faster isn't always better, how do we teach people to cook?, cooking TV has been a huge influence on home cooks, there is an A16 in Tokyo,Daniel Imhoff, Editor of CAFO: The Tragedy of Industrial Animal Factories (26:25)
Tags:
CAFO: The Tragedy of Industrial Animal Factories, The Foundation for Deep Ecology, Daniel Imhoff, Plundering Appalachia, what is happening with industrialization of animals for food, Matthew Scully, investigative journalists, Michael Pollan, it's very difficult to get access to animal factories, Daniel bought a majority of the photos from the AP, limited access for photographers, Confined Animal Feeding Operations, Oprah Winfrey, how much of America's meat dairy and eggs are produced in CAFOs?, the top 5% of the big livestock corporations produce 50% of all animal products in the US, flooding the market with cheap commodities, fast food is not cheaper!, is it that much cheaper to raise livestock in such an industrial manner?, health impacts, Daniel raises small livestock for his family, conscious omnivore, Diet for a Small Planet, health is something we can all agree on, high rates of saturated fats are linked to grain fed industrially raised animals, pay your farmer or pay the hospital, battling obesity, how can we change the model and still feed all Americans?, antibiotic legislation, there are 800 million hungry people in the world and 1 billion obese people, trade blogs, Heritage Foods USA is a solution!, perennial based pastured based agriculture, water filtration, Wendell Berry, return to animal husbandry,To comment on this episode click here. There are currently Comments
