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First Aired - 03/18/2012 01:00PM
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This week on Straight, No Chaser, Katy Keiffer sits down to chat with Steve Jenkins of Fairway Market and Michele Buster of Forever Cheese to have an in-depth conversation on the import/export process as it relates to foreign and domestic artisanal cheese. Find out why Steve thinks the government has made it impossible through regulations and restrictions to price domestic artisanal cheese competitively and how some of the product that gets imported to our country is destroyed for reasons as silly as label misprints. Also find out why Steve believes government mandated testing for olive oil is a nightmare. This program was sponsored by Fairway Market.
"Meat actually has a sturdier life than cheese does. You have to use kid gloves to bring cheese in [from abroad]."
"We've always believed that, as a whole, it's best to promote all cheese, not just imported cheese."
--Michele Buster of Forever Cheese on Straight, No Chaser
"The truth is, the stuff that we import is the most precious and unforgettable food items you could possibly want to get your hands on as an American."
"The [FDA] makes us destroy things with simple labeling errors, not because there was anything wrong with the food. Then they charge you to destroy it! It's big-mamma government just waltzing around, sitting on everybody's face and I've had it up to here with it."
--Steve Jenkins of Fairway Market on Straight, No Chaser
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Straight, No Chaser: Importing Cheese (20:23)
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Forever Cheese, Michelle Buster, Steve Jenkins, Fairway Market, The Food Life, import export business, distribution, rules and regulations, government funding, Obama administration, food imports, Iberico Ham, regional cheese, Spanish cheese, food safety, Sicilian pistachios, lucrative markets, artisanal products, e coli, FDA, perishable foods,To comment on this episode click here. There are currently Comments
First Aired - 02/12/2012 12:00PM
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Join Patrick Martins on this weeks episode of The Main Course as he sits down and chats with Scott Boggs of Crown Maple Farm. Tune in as they wonder what counts and doesn't count as fast food. What makes Olive Garden any different than McDonalds? Should Chinese food be considered fast food? What are some new accessible restaurant models that could replace fast food as we know it? Also listen as Scott explains his role at Crown Maple Farm and his history at The French Laundry. This program was sponsored by Hearst Ranch.
"Right now, we're [Crown Maple Farm] the one of most technologically advanced Maple Syrup farms in the country."
"Now you're seeing a lot of smaller cities and towns that are realizing how important it is to source locally."
--Scott Boggs of The Breslin & Crown Maple Farm on The Main Course
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The Main Course: Week in Review (48:41)
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Week in Review, Jack Inslee, Jeremy Lin, Valentine's Day, 100th episode party,Scott Boggs of The Breslin (0:00)
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Scott Boggs, Taylor Boetticher, charcuterie, Paula Deen, diabetes, diets, Oprah Winfrey, fast food, eating out, locavore movement, Chinese food, New Jersey tomatoes, Starbucks, regional specialties, sustainability, Chipotle, Bill Neiman, Michelle Obama, farming groups, maple syrup, selective harvesting, farming,To comment on this episode click here. There are currently Comments
First Aired - 09/06/2011 06:30PM
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Why We Cook takes a final bow in this special goodbye episode. A program that was initially billed to be virtual cooking school for, in over 99 episodes Erica has expounded week after week on plethora of subjects about cooking, an action in itself that makes our species unique in the world. But the time for change has come and it arrives in the form of her new show on Heritage Radio Network: Lets Get Real. Get ready to look back and look forward on a very special episode of Why We Cook sponsored by S. Wallace Edwards & Sons.
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Summer Ends (14:20)
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Why We Cook, Erica Wides, summer's over, duck breasts, good food, Time Life, The Good Cook series, hello goodbye,To comment on this episode click here. There are currently Comments
