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First Aired - 04/28/2013 12:00PM
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Hang out with Patrick Martins and Zachary Kell of Community Food & Juice on a relaxed and fun episode of The Main Course. Patrick and Zach are friends that recently took a trip down to Kansas to visit some Heritage farmers, and the two recount that trip and the inspirations they found there. Learn about how Zach, an Indiana-born chef, manages the kitchen at Community Food & Juice in uptown NYC and where he sources their excellent ingredients from. Get an inside perspective on sustainability, food and management from a guy who knows how to maintain high standards and do right by everybody he works with. This program was sponsored by S. Wallace Edwards & Sons.
"The most eye-opening thing to see was [Frank Reese's] poultry farm. He was an anesthesiologist, so the guy has serious ethical training and bringing that into how he raises poultry is [incredible]. Giving the animals the best life they can have is really what it's all about." [24:00]
--Zachary Kell of Community Food & Juice on The Main Course
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The Main Course Introduction: Ted Turner (10:00)
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Ted Turner, HRN Salon Series, Atlanta, entrepreneurs, Hawaiian Underground,To comment on this episode click here. There are currently Comments
First Aired - 11/21/2011 02:00PM
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When a guest comes into the studio armed with slow cooked pork, bbq sauce and potato buns you know it's gonna be a good show. This week's episode of Snacky Tunes features John Stage of Dinosaur Bar-B-Que, who breaks down the ins and outs of BBQ culture. Find out why low and slow is the key to TRUE barbecue. Later on the show, singer/songwriter Liam Finn plays a few live songs and talks about his experience leaving New Zealand for greener pastures. This episode was sponsored by S. Wallace Edwards & Sons.
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Snacky Tunes: Dinosaur Bar-B-Que (36:23)
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Snacky Tunes, Heritage Radio Network, Finger on the Pulse, S. Wallace Edwards & Sons, Dinosaur Bar-B-Que, John Stage, slow and low, barbecue, biker scene, 80's, beer, flavor combinations, urban BBQ, Harlem, chicken wings, fried wings, Newark, BBQ trends, Fette Sau, BBQ drink pairings, Sixpoint Crisp Lager,To comment on this episode click here. There are currently Comments
First Aired - 05/24/2011 03:00PM
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Lotta Jansdotter joins the THE FOOD SEEN today, with studio manager Nerissa Campbell, to discuss her Swedish design sensibilities, which often manifest themselves through food, from taking a mid-day coffee break (fika) or a late night snack (vickning) served after a long night of drinking. Also, find out the truth behind Jansson’s Temptation? Nerissa, chimes in on her Australian upbringing, and serenades us with stories of childhood cuisine. Get your smörgåsbord of food/art here, full of cinnamon rolls, gravlax, meatballs, crispbreads, mead and more …
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The Food Seen: Lotta Jansdotter (19:28)
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The Food Seen, Michael Harlan Turkel, food talk radio, design radio, S. Wallace Edwards & Sons, Surry Farms, Lotta Jansdotter, Nerissa Campbell, Swedish design, fish n chips, Sweedish meatballs, fika, vickning, barebones breadcrumbs, IKEA meatballs, cafeteria style, rye bread, Sweedish vs Finnish food, potato print making,Jansson’s Temptation (19:07)
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Jansson’s Temptation, casserole, San Francisco, mellow lifestyle, design influences, plums, pizza bread, venison,To comment on this episode click here. There are currently Comments
