24/7 Stream
Specials and Highlights
First Aired - 08/09/2009 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Main Course, Patrick and guest host Shanna Pacifico are joined by special guest, acclaimed author, and beef & corn expert Betty Fussell.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Introduction & Show Summary (10:20)
Tags:
Shanna Pacifico, Patrick Martins, The Onion, mimosa, Back 40, organic restaurants, family meal, hot dogs, Alice Waters, tortillas, Julia Child, Meryl Streep, Oprah, Betty Fussell,Betty Fussell & The History of Corn (4:38)
Tags:
L train, beef, Deborah Madison, corn, The Story Of Corn, food books without recipes, token recipes, Mabel Normand, American regional cooking, Midwest, corn farmers, factory farming, ranching, corn has been growing here for 10,000 years, civilization, Betty Fussell,Is The Kitchen a Living Room? (4:48)
Tags:
Michael Pollan, I Hear America Cooking, Sunday Times Magazine, New York Times, cooking has become a speculative sport, New York City, kitchens as part of daily life, James Beard, is the kitchen a living room?, eating out, I Love Lucy, dinner parties, Princeton, do it yourself, beer, chocolate, hors d'erves,Betty's Experiences With Julia Child & James Beard (7:19)
Tags:
Julia Child, Masters of American Cookery, Emma K Fisher, Craig Claiborne, Boston, Brooklyn, Julie & Julia, puff piece, romantic comedy, acting, films, movies, Hollywood, James Beard, Portland, culinary, Garrett Oliver, Paris, France, American culture,Beef, Food Trends & The Industrial Machine (6:04)
Tags:
White Oak Pastures, Bushwick, food trends, local organic, green, we are in a period of immense change, food networks, industrial machine is getting bigger, JBSA, economic realities, we have not begun to catch up to global economics, processed food, Italy, Spain, grocery stores, frozen food, the model for the global economy is the industrial process, China, greenies, affluence, Brazil is the worlds largest exporter of beef, self sufficiency, global affluence, Chinese beef consumption, fat as the comeback kid, American obsessions with single ingredients, beef, meat, production, coffee, Alzheimer's,Vegans and Puritanism (3:55)
Tags:
Betty is unsympathetic towards Vegans, food is fun, pleasure, sin and salvation, livestock, life feeds on life, death is a necessary part of life, slaughterhouses, humane and inhumane practices, not eating animals will not save the planet, crab oils, Back 40, human beings are animals, plants, lobsters, Nora Ephron, Puritanism,The Politics of Geography & Water (3:15)
Tags:
Raising Steaks, America has extreme geographies, geographies conditions culture, the East imposed it's politics on the West, land use laws come from the East, regional government, Eastern philosophy, water issues, Jeffersonian grid, pasture land, water distribution needs to be rethought, the desertification of Las Vegas, lawns are an Eastern idea,The Secret To Staying Healthy: Questions for Betty (7:42)
Tags:
Julia Child, the secret to health is to choose your grandparents very carefully, high metabolism, McDonalds, french fries, Betty has written 11 books after the age of 55, who controls the food world?, the rise of food publications and blogging, Norman Mailer, every person is his own marketer, black garlic, tapping into fame, everybody loves food, how to cook Coyote, hunting for food, longevity, writing, communication, depersonalization, deer, Montana, Roberta's, polenta,To comment on this episode click here. There are currently Comments
First Aired - 02/13/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Main Course, Patrick & Katy are joined by NY Times bestseller and legendary food personality Jeffrey Steingarten. Jeffrey explains the difference between Cajun and Creole food, defends meat as pleasure, and shares the two basic uses for "molecular gastronomy". Later in the show, Brad Farmerie stops by to tell the story of his winning Cochon 555 dishes. Find out why he thinks the loin is the most worthless cut! Also on the show, Ryan Butler and Nancy Newsom of Col. Nancy Newsom's Ham. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com
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 (4:57)
Tags:
Patrick Martins, Katy Keiffer, Whole Foods Market, animal welfare,Jeffrey Steingarten in Studio (19:51)
Tags:
Jeffrey Steingarten, The Man Who Ate Everything, NY Times bestseller, saturated fats, how great would it be if butter just passed through our system, Good Shepherd Poultry Ranch, African brown geese, Jessica Harris, sugar trade, slavery, creole cooking, creole vs cajun, New Orleans, you can grow or catch your own food for Cajun cuisine, wild food culture, molecular gastronomy, extracting fruity aromas from hot peppers, they really only have one pepper in India, red pepper, the French grow at least 18 different types of potatoes, Italians grow only two potatoes - north and south,New Cooking Technology & More with Jeffrey Steingarten (27:46)
Tags:
new cooking technology, equipment the size of a bus, compressing food, killing bacteria without the ill affects of pasteurization, raw milk, sheeps milk, Jeffrey was offered the presidency of Slow Food, following new trends, Mark Pastori, human beings do not need meat to survive or thrive, we eat meat for our own pleasure, we have been able to justify it, there is no excuse for killing animals for food that doesn't give you pleasure, no excuse for animal suffering, people evolved out of being proto apes because they were able to cook and eat meat, Salad the Silent Killer, most vegetables in their raw state have chemical defenses for people eating them, seeds are bitter for a reason, sometimes even poisonous, before cooking it was hard to get any nutrients from vegetables, the Chinese don't traditionally eat many raw foods, traditional Chinese food, Eric Asimov, Fuchsia Dunlop, Jeffrey just got back from Madrid, science food, modernist cuisine, relationship between man and machine, modified starches, hydrocolloids, is the flavor profile really improved by gadgets, Ferran Adria, two basic uses for molecular gastronomy, premium innovation, 1. making traditional food taste better and work better, 2. to invent new dishes that nobody has ever had before, perfecting traditional dishes with technology, pub grub, pea and ham soup,Col. Nancy Newsom's Ham (8:53)
Tags:
Nancy Newsom, differences between breeds and curing styles, biggest difference is in the aging process, Europeans are more traditional in their views on ham, Colonial Newsom's, venison curing, white magic sand, sea salt, Dave Arnold had a ham exposition at the New York Hotel Show, David Chang has an American ham course, hand rubbed, no nitrates,Brad Farmerie of Double Crown & Public (34:38)
Tags:
Brad Farmerie, Double Crown, Public, Ryan Butler, pastry chef at Double Crown, Brad won New York's Cochon 555, red wattle, Lazy Farm, cooking with pigs blood, grilled kangaroo, exotic game, kobe beef tongue, merging Indian spices with local ingredients, how often is it done well?, the word fusion makes peoples skin crawl, pig milk, feral pigs, grilled venison can be a hard sell in the summer, desserts, miso, bacon fat, smoked pork fat, toasted rye bread ice cream, Brad did 10 different dishes for Cochon 555, smoked pork bones, fat washed cocktail, Eben Freeman, black pudding pie, pig blood popsicles, ground loin in the black pudding, least desirable parts of the pig are the most expensive, Brads mentors, Peter Gordan, chicken brains, pigs brains, beef cheeks, pork nuggets, pig bladder,To comment on this episode click here. There are currently Comments
First Aired - 04/11/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Alice Waters, Sarah Copeland, Nancy Easton & Ian Marvey all join in on an important discussion on improving the quality of our institutionalized food.
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: Alice Waters (13:14)
Tags:
The Main Course, Patrick Martins, Katy Keiffer, Edwards Ham, www.edwardsvaham.com, Alice Waters, school nutrition, school lunch, stimulus plan for public schools, public education is our last truly democratic institution, all lunch should be free, wholesome sustainable food, as local as possible, put the money back into the local economy, putting money back into the pockets of the parents, Michelle Obama, childhood hunger, it all begins with the caring of children when they are very young, Bill Maher, Edible Schoolyard,Sarah Copeland, Investigative Culinarian, Food Network Kitchens (31:46)
Tags:
Katy took a fall this weekend, St. Lukes Hospital, Sarah Copeland, Food Network, Good Food Gardens, Bronx Botanical Gardens, Slow Food Nation, Anya Fernald, Oprah Magazine, National Cattlemen's Beef Association, Jamie Oliver, TV sensationalism, Department of Agriculture Conference, sustainability, Sam Cass, Smithfield, Purdue, Tom Vilsack, heart of a farmboy, Fresh, Ana Sofia Joanes, Joel Salatin is not a model that can feed the world, institutional procurement needs are vast, Sarah started as a recipe tester at the Food Network, How To Boil Water, Katherine Alford, Joe Baum, Hilary Baum, Baum Forum, at the end of the day the Food Network is an entertainment network, http://strength.org, Share Our Strength, keeping prices down for sustainable food, Good Food Garden, http://www.goodfoodfun.com/, Harlem Children's Zone, sustainable wood,More With Sarah Copeland & Matt Hamilton Joins the Studio (18:10)
Tags:
Boys & Girls Clubs of America, they vary by community but are structurally the same throughout the country, Treasure Island, Pasadena, Head Start Program, The Grist, procurement contracts, working with lunch ladies, Wellness In The Schools, importance of edible exhibits, Bronx Botanical Garden, http://www.nybg.org, New York Botanical Garden, detective camps, conservatory, vanilla pods, Matt Hamilton, Jack Inslee, commercial farming, waste products, methane, Belcourt NYC, ramps, parsnips, turnips, cooking and gardening book for newly weds, Chronicle Books, community garden, Long Island City, Philip Glass, grass fed burger, grass fed beef, Dickson's Farmstand Meats,Heritage Cooking with Steve Pope (8:45)
Tags:
Barred Plymouth Rock, APA, durable bird, heritage breeds, Steve Pope, Heritage Chef, oven fried chicken, Baltimore Fried Chicken, poultry seasoning, low and slow, mashed potatoes, gravy made out of the drippings, corn peas and green beans, www.heritagechef.com,Nancy Easton of Wellness in the Schools & Ian Marvy of Added Value Farms (36:25)
Tags:
pasture raised, antibiotic free, Nancy Easton, Wellness in the Schools, Ian Marvy, Added Value Farms, school lunch program, PS 87, Greenhouse Project, The Science Barge, Jenn Nelkin, solar powered hydroponic rainwater catch, improving the nutrition and fitness in NYC public schools, Bill Telepan, Telepan Restaurant, Alice Waters thinks school food should be free, New York City school system is one of the biggest procurement contracts in the country, Washington State Lobby, local apples, Red Hook Brooklyn consumes more Washington State apples than New York State apples, invest in upstate economies, distribution systems, fruits and vegetables, Bird's Eye Packing facility, PS 15, education on food and farming, PS 27, Brooklyn New School, Seed To Salad, we need to educate children, salad bars, providing volunteers with stipends, partnership meetings, lunch lady training, collaborations, French Culinary Institution, The Culinary Institute of America, Garden to Cafeteria Program, 80 pounds of salad is enough servings for 400 students, local farmers, do children resist vegetables?, our environment teaches kids to eat bland food, Carl Buddig, Lunchables, raw snap peas, raw beets, teaching kids to appreciate better food, in some places all kids can buy are Doritos, adults are influenced by what's around us, large black pig, ground beef should be promoted, Heifer International Farm, community activism, giving a breeding pair of goats to a family, Department of Agriculture, feeding the masses, bee hives, Red Hook, chicken, chicken coops, raising poultry, culinary skills and cooking, introducing cooking concepts to children, home economics class, Dan Barber, Chipotle, Momofuku, local food does not need to be more expensive, Green Market should allow prepared foods, Renato Sardo, founder of Slow Food International, Michael Pollan, do Americans need to cook more?, food is communal, pasta is cheap, cooking rice and beans can be cheap,Should Americans Cook More? (22:00)
Tags:
should Americans focus on cooking? or should there be better prepared food options, local procurement for schools, school food as a Department of Health priority, Brooklyn Grange, Anastasia Cole, community sold food at the farm site, 20% to local restaurants, the cost of food is skewed, local branches, Bronx Terminal Market, Jack Hofner, growing seasons, vertical farming, it's not capital efficient, slow money is not something that people are interested in, community gardens, Department of Parks and Recreation, victory garden in Bryant Park, concluding thoughts, Heritage Radio Network, The Main Course, Patrick Martins, Jack Inslee, Earth Day, May 10th, event at the Urban Zen Studio, tickets are on sale at www.wellnessintheschools.org, Eric Goldstein, Natural History Museam, Crop Mob, Red Hook Community Farm, push your legislator!, food stamps, Edwards Ham, Rome, www.added-value.org,To comment on this episode click here. There are currently Comments
