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First Aired - 06/29/2009 05:00PM
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Marla Camp of Edibles Austin interviews Robert Kenner, director of Food, Inc., to pluck stories from the movie set. Also featured, three stars from Tales of the Cocktail: Paula Angerstein, David Alan, and Allen Katz.
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Show Intro with Marla Camp (1:40)
Tags:
Edible Communities, Edible Austin, Robert Kenner, Food, Inc.,Interview with Food, Inc. Director Robert Kenner (20:47)
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Robert Kenner, Food Inc., the making of Food Inc., agribusiness reluctant to take part in film, corporate food, factory farms, slaughter houses, peeling back layers of food industry, midnight raid scene, focused on worker abuse as much as animal abuse, large food corporations dependant on illegal immigrant labor, fewer and fewer farmers have all the power, Monsanto, monopoly, America's shrinking farmland, organic fastest growing segment of our foodsystems, consumers can change corporations, shop at farmers' markets, support markets that buy direct from farmers, school lunch programs, getting students healthful meals, www.foodincmovie.com, email Marla at marla@edibleaustin.com for Food, Inc. book giveaway,Tales of the Cocktail Stars: Paula Angerstein (7:47)
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mixology, Paula Angerstein, TOTC-five-day international festival of cocktails and spirits, Paula's Texas Orange, Paula's Texas Lemon, Paula learned about limoncello and slow food artisanal production while visiting Italy, artisanal food movement missing in Austin in mid-90's, paulastexasspirits.com,The Garden to Glass Movement with David Alan (11:08)
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garden to glass movement, diversity of spirits in Texas, slow spirits, mixology, The Essential Cocktail, The Joy of Mixology, The 21 Club NYC, gin, fresh squeezed lemon juice, mint, mojito family, mint in bottom of mixing glass, half ounce simple syrup, three quarters lemon juice, muddle together, ounce and a half of gin, crush ice with muddler, shake cocktail, strain onto crushed ice,Cocktail Guru Allen Katz (13:49)
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Allen Katz, rejuvenation of cocktail culture, taste rules, authentic ingredients taste the best, interest in historical records of cocktails, Chairman of the Board of Slow Foods USA, cocktail making trending back towards authenticity and historical relevance, Director of Mixology and Spirits Education for Southern Wine and Spirits of New York, The Cocktail Hour on Martha Stewart Radio Network, next step for mixology movement: reaching a mass audience,To comment on this episode click here. There are currently Comments
First Aired - 06/14/2012 02:00PM
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Erin Fairbanks is back for another episode of The Farm Report! On this week's installment, Erin is talking with Sandor Katz, author of the new book The Art of Fermentation. Fermentation is happening all around us: in our food products and in the life cycle! Tune in to hear Erin and Sandor talk about the differences between anaerobic and aerobic composting systems. Sandor also addresses 'the war on bacteria' and the fears that come with fermenting foods at home, stating that there has never been a reported case of food poisoning from fermented vegetables. Hear about a study that shows no health benefit difference between traditional yogurt and its specialized brand name "pro biotic" counterparts. Did you know that fermented urine is a good fertilizer and household cleaner? Learn how fermentation creates a more stable, value-added product. This program has been brought to you by Hearst Ranch.
"Fermentation is absolutely essential to agriculture, and even the bigger picture than agriculture- if we're thinking about the cycles of life and death- is the cycle of life, death, and fermentation."
"Because of the flexibility of bacterial genetics, a single strain will never be as powerfully beneficial to us as eating a variety of different kinds of foods that have their own indigenous bacterial populations." -- Sandor Katz on The Farm Report
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Ferment Your Food- For Your Health! (18:40)
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The Art of Fermentation, Sandor Katz, beer, wine, bread, fish sauce, soy sauce, pickle, fermentation, compost, farming, gardening, cultures, agriculture, decomposition, micro organisms, anaerobic, alcohol, lactic acid, kombucha, vinegar, oxygen, soil fertility, large farms, heat in compost, metabolism, compost fire, Fresh Kills Landfill, the war on bacteria, e coli, lactic acid fermentation, pathogens, pro biotic, yogurt, bacteria, intestines, sauerkraut, proprietary strains of bacteria, live culture foods, immune system,Fermented Urine (18:57)
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fermenting urine, disposal, nutrients, excrement, nitrogen, fertilizing soil, aged urine, ammonia fermentation, alkaline, ammonia, lant, silage, acids, hay, winter forage, sauerkraut, value-added product, wine, cheese, small business, product consistency, consistency, fresh, quality, apple cider, produce, cucumber pickles, brine, dumpster diving, meat and fish ferment, workshops, classes, wildfermentation.com,To comment on this episode click here. There are currently Comments
First Aired - 12/21/2011 04:00PM
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On the year-end episode of The Speakeasy, Damon Boelte is joined by Allen Katz and Nate Dumas, partners in the New York Distilling Company. Tune in to hear how the distillery went from fantasy to reality and what the guys have in store for 2012. Find out how they are re-imagining gin and trying to introduce some fresh idea into the world of spirits. Learn more about The Shanty, a bar inside of the distillery, and listen in as the guys taste some gin on-air. This episode was sponsored by Heritage Foods USA.
"People are now starting to accept the fact that bartenders take their job seriously"
--Allen Katz on The Speakeasy
"We're not setting out to open another classic cocktail bar...I want people to feel completely comfortable coming in to order a beer and a shot"
--Nate Dumas on The Speakeasy
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The Speakeasy: New York Distilling Company (20:24)
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Damon Boelte, The Speakeasy, Heritage Radio Network, New York Distilling Company, Allen Katz, Director of Mixology & Spirits Education, Southern Wine & Spirits, Slow Food, Nate Dumas, bartending, gin, British Royal Navy, punch, rum, distilleries, distillery tax, boutique distilleries, rye whiskey, The Shanty,To comment on this episode click here. There are currently Comments
