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Part III of Out to Pasture is all about the butcher shops. Nelson gives us a primer on the history of butcher shops in New York City and New York State, explaining their disappearance and how this has impacted the local meat industry.
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The Evolution of Butchery in NYC (8:25)
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butchery, where have all the butcher shops gone?, Jake Dickson, visceral elements of butchery, in early 1960's most meat began being cut by highly automated packaging companies, 1843: private butcher shops become legal in NYC, Gustavus Swift transformed NYC's butchering trade, in recent years a new crop of butcher shops are popping up around the city, Marlow and Daughters, the tickler, captain beefheart,The Legalization of Private Butcher Shops in NYC (11:35)
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Roger Horowitz, Hagley Museum of American Enterprise, Putting Meat on the American Table, price was the biggest reason why New Yorker's warmed up to non-local meat, meat suddenly cheaper when brought in from Chicago, Jewish kosher law states that meat must be eaten within three days of slaughter, kosher law provided huge stimulus to local meat packaging industry, changing stature of butchers, self-serve meat, boxed beef, all the skilled work is being done by workers on assembly line, butchers now are getting meat that has been boned and cut and no longer requires the preparation skills once needed to be a butcher,Jake Dickson's New Butcher Shop (12:07)
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Dickson's Farmstand Meats: sources whole animals from farms in upstate New York and sells the meat to customers in NYC, how will butcher shop add value to Jake's existing business?, lack of processing facilities in northeast, value-added products, picking up right after slaughter and doing all the processing and packaging thereafter, Dickson's veteran butchers help customer prepare cut according to how they want to prepare meat,To comment on this episode click here. There are currently Comments
First Aired - 12/04/2012 03:00PM
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On today’s THE FOOD SEEN, Scott Heimendinger, aka The Seattle Food Geek, brings the schools of science and cooking together via Modernist Cuisine at Home, a cookbook that will change the way you think about food. For Scott, a scientific background (IBM, Microsoft) combined with the chance encounter of a slow-poached sous-vide egg at Maria Hines’ Tilth restaurant, emulsified his past skill set with kitchen intrigue, guiding him to his latest job as, Director of Applied Research for Modernist Cuisine at The Cooking Lab. From the must have countertop tools and conventional cooking gear, to stocking up on a “Modernist” pantry, this episode will give you all the insight into the wonders of Wondra flour, how to fry the best chicken wings, making the meltiest cheese with sodium citrate, and will still have you craving for more of the over 400 recipes! This episode has been sponsored by Fairway Market.
"It can't be right because somebody said so or because that's how its' always been don.e The numbers need to add up and the equation needs to be balanced. Being a scientist of any kind can make you more rigorous as a cook." [10:00]
"It turns out that teaspoons and tablespoons are not very precise!" [24:00]
"There's no reason to think informal food deserves any less treatment than formal foods. We have an entire chapter on chicken wings in Modernist Cuisine at Home." [34:00]
-- Scott Heimendinger on THE FOOD SEEN
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Food Science! (16:46)
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Scott Heimendinger, Director of Applied Research, Modernist Cuisine, ketchup, pierogies, scientific integrity, Maria Hines, Tilth, Washington DC, Seattle, molecular gastronomy, Microsoft, sous vide, reverse engineering, Nathan Myhrvold,The Need for Precision (18:16)
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digital thermometer, measurements, standards of precision, digital scale, Modernist Cuisine at Home, oven calibration, guar gum, rue, flour, cheese, emulsion, Velveeta, Kraft, sodium citrate, emulsifying salt, chicken wings, bon chon, Asian grocery store, paella,To comment on this episode click here. There are currently Comments
First Aired - 10/03/2012 12:00PM
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This week on a special edition of Chef's Story, Dorothy Cann Hamilton sits down with Jorge Collazo, Executive Chef for the NYC Department of Education. Find out what challenges come along with serving 860,000 meals to students in New York City in 1,700 schools! From menu design to research and development, learn more about what goes into feeding New York City's students and how Jorge and his team are constantly working to make more whole foods and fresh ingredients available in all city schools. Hear why Michelle Obama's efforts helped so much and what plans are in store for the future. This program was sponsored by White Oak Pastures.
"A couple of years ago through a stimulus grant [from the Obama Administration] we were able to add a few hundred pieces of equipment to our school kitchens." [25:56]
"Portion sizes have increased. This is causing a lot of concern about cost. Everybody welcomes these changes - the issue is that they are unfunded." [28:44]
"I would love to see students come to breakfast - it's offered at no cost in all schools to every student." [32:50]
"Our volume allows us to get very good pricing from companies. They want to be associated with us, they recognize who we are." [37:30]
"Cultural diversity is alive and well, and real, and something that everybody is aware of and wants to address as far as their food choices - but you also have to think about kids as just being kids." [40:10]
--Jorge Collazo, Executive Chef for NYC Department of Education on Chef's Story
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Chef's Story: Jorge Collazo (17:19)
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Jorge Collazo, Executive Chef, Department of Education, New York City Public Schools, food memories, journalism, culinary education, monasteries, Leona Helmsley, board of education, homesteading, cultural cuisine,To comment on this episode click here. There are currently Comments
