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First Aired - 12/19/2010 12:00PM
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This week on The Main Course, Patrick & Katy are joined by a talented group of future culinary heroes; Teen Battle Chefs Joel Allette, Molly Bhuiyan and Fernando Rodriquez. The three teens recount their experience competing in the Teen Battle Chef competition at Whole Foods Market a few months ago, and discuss what it means to be involved in the sustainable food revolution at such a young age. Tune in to hear what these students have to say about the lunch they are being served in school, and how they think improvements can be made. Also on the show, Matthew Locricchio, author of "Teen Cuisine" & Christine Datz-Romero of the Lower East Side Ecology Center. This episode was sponsored by Hearst Ranch: the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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The Main Course Introduction (9:46)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, the Teen Chef show!, Health Core USA, men are underdogs when it comes to cooking, Matthew Locricchio, Teen Cuisine, Tekserve E Waste Event, holiday program has been sucessful at Heritage Foods USA,Teen Battle Chefs! Joel Allette, Molly Bhuiyan & Fernando Rodriguez (20:17)
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Amy Barone, Dr. Oz's vision, Family Cooks Productions, Whole Foods Market, Teen Iron Chef, the secret ingredient was apples, kids were judged on taste and presentation, Molly from Manhattan Center, Fernando from George Washington Campus, Joel from James Madison, Fernando is interning at Jimmy's No 43, he notices himself losing weight as he eats better, finding ways to make vegetables interesting, markets in Spain, Molly never cooked before joining Teen Battle Chef, pizza can be healty, power to the pizza!, disguising tofu, beet and carrot latka, food prejudice, Health Corps USA, www.healthcorps.org, Joel Allette, Molly Bhuiyan, Fernando Rodriguez,Changing School Food (20:17)
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changing school food, how can school lunch be improved?, the kids think it's terrible, there should be more options for kids, make the healthy options look and taste good, don't just reheat food that the government gave you, kids would choose healthier foods if presented with that option, school food ambassadors, it's a long slow battle to improve school food, skill level in the school cafeteria is a mixed bag, salad bars at school, PAC meetings, Parent Action Committee, Molly found hair in her food at school, Slow Food, preserving regional products and cuisines, lunch that kids bring from home looks way better than school food, it's stress relieving to cook, black bird pie, where are the healthy fast food chains?, 4Food, Chinese braised kale, there are a lot of people trying to create food careers these days, www.familycookproductions.com, www.healthcorps.org,Matthew Locricchio, author of "Teen Cuisine" (21:27)
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Matthew Locricchio, Teen Cuisine, Super Chef series, for schools and libraries, International Cookbook for Kids, Matthew doesn't think of things in terms of kid friendly, he likes recipes that work, staying away from deep frying, the book is very fun to look at, adults seem to like the book as much as the kids, book was photographed entirely in Brooklyn, James Peterson, hippie granola, souffles, cheese really helps rise the dish, making your own dough can be fun, New York Style Pizza, use good mozzarella, get the best ingredients and don't screw it up!, Teen Cuisine Vegetarian, the cookbook needed to use simple to find ingredients,E-Waste Events Christine Datz-Romero (16:45)
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Christine Datz-Romero is the Executive Director and Co Founder of the Lower East Side Ecology Center, partnership with Tekserve to collect E-Waste, materials are shredded and recycled, ten dates in January, each material is treated differently, sponsors pay for the expenses, if we don't recycle there will be many toxins in our waste, 70% of toxic materials come from 1% of trash, NYS passed a law that will make it illegal to dump computers in the regular trash, community based composting, pushing for legislation, environmental education, www.lesecologycenter.org, you can donate, the E-Waste events are a public service, all electronics are welcome, the only thing they won't accept are household appliances,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2010 12:00PM
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This week on The Main Course Patrick and Mike sit down with energy guru Matthew Rubin, a hydro-electric pioneer responsible for 1 percent of Vermont's (sustainable!) energy. Jason Colucci of Pulino's and Matt Hamilton of Belcourt join Rachel Shukert (author of "Everything is Going to be Great") in lamenting the unfortunate quality of Dutch cuisine and the even less fortunate quality of "Eat, Pray, Love" (shudder). This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Photo 1: Different types of renewable energy, Photo 2: Rachel Shukert
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The Main Course Introduction (8:19)
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The Main Course, Patrick Martins, Mike Edison, Hearst Ranch, Patrick was the fan of the game at Yankee stadium, Mike was a Yankees fan his whole life and has now divorced them, George Steinbrenner, steroids, Roger Clemens, Bud Selig, Mike hates the new Yankee Stadium, Matthew Rubin, he produces 1 percent of the energy in Vermont, Jason Colucci, Pulino's, Matt Hamilton, Belcourt,Clean Energy with Matthew Rubin (23:53)
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Matthew Rubin, clean energy, Vermont, New England uses 5% of the electricity in the United States, Vermont Yankee, hydro electric plants, cooking hot dogs with electricity, future of sustainable energy, cold water fishery upstream on a dam, hydroelectricity, a pump working backwards, the computer runs the site, Matthew sells his electricity wholesale to the grid, wind farm, all wind turbines look alike, how much of ConEd's electricity is sustainable?, T Boone Pickens, he gave up on his wind turbine mission, gulf coast oil spill, what makes electricity sustainable?, clean energy comes from water or wind, some other sources are nuclear reactors and natural gas, renewable are being built very slowly, hyrdo energy needs to come from an existing dam, John McPhee, the grid is a miracle of infrastructure, Niagara Falls, the significance of Vermont, Bhutan, Buddhism, no smoking allowed in the entire country,More on Energy Consulting (16:25)
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restaurants are energy sponges, there needs to be a cultural shift, you cannot do business in NYC without running a lot of energy, refrigeration, there are better ways to manage things in house, electricity is the second largest cost next to rent in NYC, energy consulting, there used to be a monoloy on energy distribution, now you can sell yoru energy through Con Ed, composting, Pulino's composts now, cheap and efficiant, food waste gets composted, Ronald Reagan, the source behind many of the problems we face now,Rachel Shukert, Author of "Everything is Going to Be Great", (17:19)
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Literary Deathmatch Champion!, Rachel Shukert, Mike Edison is a former champion, obscure diseases, Everything Is Going to Be Great, Rachel's second memoir, scorched Earth memoir about two years Rachel lived in Europe after college, seize the pickle firmly and never let it go!, a reference to her husbands nose, the great Jews of Omaha!, prostitution in Amsterdam, gastronomic prostitution, go out to dinner with somebody you have no intention of sleeping with, toxic Sex in the City effect, Eat Pray Love, the only way to not make your life crappy is to work very hard, hard working hippies,More with Rachel Shukert (29:53)
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the land of muncies, french fries, candy, stoner nirvana, Dutch traditions, poems attached to gifts telling your family how they have disappointed you, To a Beloved Mother Who Never Loved Me, For A Very Special Alcoholic, To a Favorite Fascist Cousin, putting the fun in dysfunction, Dutch people don't eat much Dutch food, Indonesian culture in the Netherlands, Amsterdam, coffee shop culture, nobody Dutch hangs out in the coffee shops, best cuisine abroad?, ingredients based food, white anchovies, Automats, German food, Dutch jokes, www.rachelshukert.com, Everything is Going to Be Great, Have You No Shame?, Pulino's now delivers!, the bad economy has brought great talent into the restaurant industry, Vespa deliveries, Keith McNally, Belcourt,To comment on this episode click here. There are currently Comments
First Aired - 08/17/2009 05:00PM
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Download MP3 (Full Episode)
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Deborah talks about the art of butchery and grilling grass-fed meats. Guests Frank Pace, Andy Schloss, David Joachim and Charlie Nardozzi join Deborah on today's program.
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Introduction (2:40)
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grilling grass-fed meats, Deborah, Schapiro, Edible, Communities, Deborah@ediblegreenmountains.com,Author Andy Schloss on Mastering the Grill (10:43)
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mastering meats, quality of cuts, protein, water, fat, the darker the meat the tougher it will be, tenderness and flavor are inversely associated, muscle determines tenderness of cut of meat, the loin is a lesser used muscle, tenderness trumps flavor and consumers pay a higher price, feed lots do not help flavor, grass-fed versus corn-fed, fat and flavor, too many calories for an animal allows for marbling, the intramuscular fat may not be healthy for the animal but gives great flavor, lean muscle, grazing helps build protein, grass-fed meats transmit lean flavor, corn-fed transmits fatty flavor, grass-fed meat less fatty and has more omega 3's, a younger educated market demands grass-fed, Andy Schloss, exercise,Andy Schloss and Frank Pace on Meat Labeling Issues and Cut Selections (10:56)
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labeling issues, regulations, USDA, grass-fed does not mean organic or antibiotic free, USDA approved organic meat will have no GMO's only vitamin supplements and access to pasture, the USDA organic meat could be corn or grass-fed, access to pasture does not mean animal takes advantage, finishing grass-fed animals on alfalfa or corn help achieve a more familiar flavor, stick with cuts you know, how you cook a certain cut depends on what part of the animal it came from, a shoulder cut is better slow-cooked, chuck is best and most flavorful cut for burgers, chuck is more affordable, Andy Schloss, Frank Pace, consumers are surprised when first trying grass-fed by its flavor, the proteins have a scent that can put people off, Argentinian beef has always been grass-fed and widely known to be the best,David Joachim Continues the Conversation of Grilling Grass-fed Meats (6:16)
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David Joachim, Author of New York Times Best Seller: Mastering the Grill, grass-fed versus grain-fed effects the cooking technique and its result, the myth of marinade, a marinade consists of an acid that helps break down the tissues within the meat, marinade has a very shallow penetration area, a brine is basically a salt water, a brine will give greater flavor than a marinade, the salts open the proteins in the meat and absorb more moisture, brined meat will taste more juicy after cooking, pork benefits from brining, marinating and brining is different, David as self-proclaimed pyromaniac, the marinade will only add flavor to the exterior of the meat,David Explains the Differences Associated with Gas Versus Coal Grilling (14:04)
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gas saves time, coal lends more flavor but takes more time, oxygen doesn't need to be added to gas heat, coal requires adding oxygen to increase heat and reducing it to lower the heat, gas cooking is partially being steamed as it releases hydrogen while cooking, this results in a less crisp exterior, charcoal is the way to go for achieving flavor, always want a gas grill as hot as possible, pre-heat, let meat rest at room temperature before cooking for searing benefits, always pat dry meat to reduce moisture, dry rubs help too, always scrape grill clean after cooking, finish by lubricating with vegetable oil, heat can more easily be controlled on a gas grill, direct and indirect heat, using a lid on open-fire allows for oven-roasting or indirect grilling, convection heat on kettle shaped grill, can cook a turkey or chicken this way, determining doneness by touch, temperature is most accurate reading of doneness, more maintenance with a charcoal grill, leaf blower as a favorite cooking tool, use the leaf blower to increase the fire, using a lid on a grill can transform a grill into an oven, can't achieve the desired browning until you reach 350 degrees, coal gives you higher heat, more dehydration of the surface meat for caramelization and crispness,Gardening Now and Home Composting with Expert Charlie Nardozzi (12:52)
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Spokesperson for the National Gardening Association, these plants will survive a first frost for harvesting in late fall early winter, early infection from cool wet weather on East Coast is similar to the Irish Potato Famine, potatoes and tomatoes are most effected, summer squashes and such take more time, leafy greens and root vegetables will survive cooler weather, summer squash, cucumbers and tomatoes are harvesting now, variety of beans, mulching and cleaning garden is important for more production, barrels and bins for urban environments are available for composting and work well for small gardens, recycle organic matter back in to the garden, favorite preparations are simple with few added ingredients, time to plant beets, carrots, greens, swiss chard, mesclun mixes, when you remove these plants replace the soil and add compost before re-planting, don't compost a plant that has been infected by insects,To comment on this episode click here. There are currently Comments
