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First Aired - 08/13/2009 02:00PM
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On this week's Greenhorn Radio, Severine visits with Amy Franceschini, artist, food activist, and new media guru.
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Future Farmers Collective (11:59)
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Amy Franceschini, Daniel Tucker, profiling young farmers, future farmers, new farming techniques, solar power, new media artistry, education, old spin cycle dryers repurposed to dry greens, improvisation, retrofitting,Victory Garden Project (8:43)
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San Francisco, reinvigorate WWI and WWI Victory Garden Project, garden in front of city hall, Belgian government pays for seeds and equipment to start urban gardens, city governments pay for green roofs, Amy designed suite of visual icons for MOMA in SF to invite people to reconsider urban gardening, Garden for the Environment, fifteen test plot gardens, hundreds of pounds of food to food banks, unused land in SF to be used for food production by ag secretary's ordinance, get to know your district supervisors, planting action program in Beligum,To comment on this episode click here. There are currently Comments
First Aired - 05/28/2012 02:00PM
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On this week's Snacky Tunes, Greg and Darin Bresnitz are joined in the studio by Harris Damashek and Adam Sirois of Underground Eats. Adam and Harris discuss their goals in creating food and culture events that are memorable, no matter the price or venue. Tune in to hear about why they decided to team up and form Underground Eats, as well as their upcoming event called Absurdity at the McKittrick Hotel. Hear about their inspirations taken from the 1939 World Fair and Salvador Dalí. The Spinto Band plays live in the studio and talks about their greenhouse recording studio, and how to order a hoagie at Wawa. This episode has been brought to you by Whole Foods.
"Underground Eats is a discovery platform for unique culinary experiences- that can range from anything to special tasting menu at a chef's table within a restaurant, to secret supper clubs or pop-up restaurants, or more bizarre and elaborate things..." -- Adam Sirois on Snacky Tunes
"Underground Eats is a discovery platform for unique culinary experiences- that can range from anything to special tasting menu at a chef's table within a restaurant, to secret supper clubs or pop-up restaurants, or more bizarre and elaborate things..." -- Adam Sirois on Snacky Tunes
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Underground Eats (15:35)
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Underground Eats, Seamless Web, web design, custom cereal, Lunch on L Train, Adam Sirois, Harris Damashek, food events, Underground supper club, sous chef, Metaphor, Tribeca, knife skills, home cook, Pat LaFrieda, Ace Hotel, LaFrieda Reserve, Porterhouse, April Bloomfield, Sleep No More,Absurdity at the McKittrick Hotel (18:05)
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Mission Chinese Food, mom and dad, tofu, wings, Mongolian long beans, keg, McKittrick Hotel, 1939 World Fair, World War II, Futurism, Surrealism, Salvador Dalí, Absurdity at the McKittrick Hotel, Chopped, Landmark Restaurants, Mark Murphy, The Great Googa Mooga, theatre, bloody mary, suckling pigs, VIP, The Dream of Venus, lobster, Lobster Telephone, Tate Modern, Iguana Croissant, Pandora, Daniel Boulud,The Spinto Band (27:50)
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Biba!, Spinto Band, democracy, election, governing, clan, The Wild West, spaghetti western, Fred Armisan, garden center, Wilmington, Delaware, Salsa, French Horn, The Living Thing, collaborate, documentary, elementary school, friends, brothers, Spintonic Recordings, CD manufacturing, .gifs, Redeye Distribution, marketing, PR, hoagies, Wawa, scrapple, Australia, touch screen order, ciabatta, bleu cheese,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2009 12:00PM
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Patrick talks news with Renato Sardo of Oakland, California, Damien Sansonetti of Bar Boulud and Mario Carbone of Aeronuova at JetBlue's Terminal 5 at JFK Airport.
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Introduction and show summary with Patrick Martins (1:21)
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Rooftop gardens, Shipping Containers,Young Farmers are a Rare Breed (1:46)
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Marcia Taylor, The Progressive Farmer, Kiplinger Agriculture Letter, need more young farmers!, New York Farm Bureau, Elderly Farmers,Wine in NY Grocery Stores (3:35)
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Governor Patterson, Grocery, Increased sales, New York winemakes and grapegrowers, New York Farm Bureau, Supermarkets,More Schools to Buy Local (3:11)
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School Chefs, Tom Vilsack, School cooks need to cook, Reheating Stations, Move away from reheating, school kitchens, better ingredients, local, What does the government consider processed food,New FDA Chief Dr. Margaret Hamburg (2:58)
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Marion Nestle, San Francisco Chronicle, Dr. Margaret Hamburg, Fixes for FDA, power, recalls, New FDA head, Food and Drug Administration, FDA needs empowerment, 1 to 2 percent of imports inspected by FDA, food terrorism, FDA seperation from USDA, enforcement, Obama Administration,Patrick and Renato Sardo talk Animal Rights, Food Costs and Farming (6:14)
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animal rights, James E McWilliams, Ban on Factory Farming, Moral Obligations to Animals, Italian Farming Practice, Farming Important to Italian Economy, Abattoirs run by towns in Italy, Beauty, free range pigs, trichinosis,Consumers To Pay Higher Price for Better Food (3:50)
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US and European Farming, Consumers have to pay more for better food, slow food, Alice Waters, consumption, Renato Sardo, The one dollar hamburger is a disaster for society,Becoming a Chef: Mario Carbone (5:09)
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Italian Food in Queens NY, Culinary Institute of America, Mario Batali, Lupa, Babbo, Tuscany, Simplicity, progression, talent, passion, cooking, OTG Management, Jet Blue Terminal 5, JFK Airport, Aeronuova,Becoming a Chef: Damien Sansonetti (3:51)
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Local and Organic Ingredients, Focus on Healthy Fresh Foods, Nantucket Island, W Hotel, Michele Nishan, Myriad Restaurant Group, Head Chef at Bar Boulud, Pennsylvania Culinary Institute, talent, passion, cooking, Italian Chef in French Empire, DB Bistro, Daniel, Daniel Boulud,Progression of a Young Chef (4:05)
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Family, Holidays and special meals, Always something cooking, tradition, Fathers, Grandmothers, Grandfathers, mentors,Philosophy of Italian and French Cuisine (4:21)
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Best Carbonara in Rome, Environment, Nationality, taste, region, influence, experience, travel, Local foods re-create far away cuisines, Italian-American Food, Gambero Rosso, Chef from Tunisia, Traditional Techniques, ingredients,To comment on this episode click here. There are currently Comments
