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First Aired - 06/04/2009 04:00PM
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Severine interviews veteran Northern California rice farmer, Mike Bosworth.
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An Intro to Rice Farming with Michael Bosworth (8:11)
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Mike Bosworth, rice farming, fifth generation Northern California farmer, flooding rice fields, decomposes organic matter after harvests, provides excellent ecosystem for migratory water foul, embracing new farming technologies, where does rice go after its harvested?, moisture in grain, white rice lower nutritional value, rice taken to cold storage facility, organic and contains no synthetic fumigants, bran is scratched of brown rice to make white rice, both come from same plant in same field,What Happens to Rice After Factory? (4:16)
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organic rice, cold storage, pests, cold replaces poison to combat pests, Mike direct markets his rice, shortens supply chain,Mike's Farm: Goings On (6:01)
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institutions that support farming, Community Alliance With Family Farmers, CAFF, Growers Collaborative, links local growers with local institutions and supermarkets, people caring more about where their food comes from, rice requires more acreage to sustain a farm family, Mike's farm is mistakenly confused for a corporate or commercial farm,Rice Politics: Future of the Grain (7:39)
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transgenic rice, biotechnology used to manipulate rice, lends beneficial attributes to the grain, drought tolerance, transgenic rice will not be adopted on a mass level, Mike's rice: Japonica variety, 85% medium grain rice, all sushi rice in US comes from California, rice production in California started in 1912, Slow Food Arc of Taste, rice resources: learn more,To comment on this episode click here. There are currently Comments
First Aired - 05/28/2009 04:00PM
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Severine talks with seed scientist Ken Greene, co-founder of the Hudson Valley Seed Library
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The Seed Scene (3:30)
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hudson valley, seeding, seed company, Hudson Valley Seed Library, check out your seeds and return them, seed catalogue, focus on seeds adapted to Northern New York, loss of genetic diversity led to Ken's passion, prevent the dissapearence of scene, what's going on in the seed world, increase in seed-consciousness, pharmaceutical and biotech companies are rolling seed resources and determining availability,What Does Seed Control Mean? (8:11)
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megacompanies control seeds, source your seeds, a tomato might be local but this doesn't mean the seeds were local, how was the plant where the seed came from grown?, most seeds came with immigrants who brought their familiar foods with them, seeds provided security and comfort, food culture preservation, emergence of hybrids limited seed culture, resurgence of eating local, Michael Pollanization of America, genetically engineered foods not on vogue, underbelly of genetic engineering, new genetically engineered eggplant, push and pull of activism,Burgeoning Local Food Movement (6:27)
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Ken's seed business becomes a company, anti-big business philosophy, business will stay small, general directive of the company is to preserve seeds, land was bought as a co-op, private land trust, land is an old Catskill resort property, they took a property that nobody wanted and healed it,To comment on this episode click here. There are currently Comments
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Roberta's Head Pizzaiolo Anthony Falco with his step-by-step tutorial on how to make a Roberta's/Neopolitan hybrid pizza at home with an oven and frying pan.
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What Kind of Pizza We're Making (3:59)
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pizza, do-it-yourself, Anthony Falco, history, beginnings, craftmanship, Sicilian origins, heat source, wood-burning oven, no pizza stone, prep time, New York Times Rated pizza,Ingredients 101 (12:22)
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pizza, flower, water, salt, leavening agent, Caputo Flour, unbleached, don't stress ingredients, recipe for one ball of dough for one pizza, change measurements accordingly for multiple portions, New York City tap water, kosher salt, sea salt, Fleischman's Active Dry Yeast, sauce, cheese, San Marzano, pelati, toppings, consider what your toppings are bringing to the pizza, steel or cast iron frying pan,Preparation: Baker's Math (15:08)
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baker's math, 60-65% hydration rate, recipe for one ball, scale, 160 grams flour, about a cup, 100 grams water, 5-6 grams salt, 15 grams leavening agent, incorporate dry together: salt and flour, add yeast to tepid water, slowly add flour to water, mix for 1 minute, autolyse, let sit for six minutes, will feel like dough, make ball and let rise, cover and place in refrigerator for six to seven hours, should double in size to a grapefruit size, preheat oven to 450, no pizza stone necessary, coat frying pan in olive oil, flatten ball out, add sauce cheese and toppings, move up or down in oven depending on what part is cooking faster, be flexible, start on middle rack and then check bottom, move up or down, add a hard cheese and olive oil on finish,To comment on this episode click here. There are currently Comments
