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First Aired - 10/25/2012 01:00PM
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This week's episode of The Farm Report is all about a different kind of farming- oyster farming! Erin Fairbanks is joined via the phone lines by John Lowell, the owner of the East Dennis Oyster Farm. Tune into this episode to learn why raising oysters is indeed a type of farming! Hear about the different oyster seed stock that John chooses from, and the processes involved in starting an oyster farm. The East Dennis Oyster Farm is a small-scale production; learn why it's important for farmers of all types to realize and work within their individual capacities, and not expand beyond their means and original goals. Learn more about food safety regulations for shellfish, and why the oyster industry is more traceable than most other areas of the food business. When are oysters in season? Learn the differences between wild and farmed oysters, and why one type may be more desirable for restaurants. Also, tune in to hear from Jeanne Hodesh of the GrowNYC Greenmarket for this week's Market Update. Tune in to hear what it takes to be featured in the Greenmarket, as well as some delicious harvest legumes and vegetables at the market stands! This program has been brought to you by White Oak Pastures.
"It's like a vineyard. You don't plant a vineyard and have a vine the next day. And it's the same thing with oysters. You don't just make more. You need to be patient, and you have to really want to do it." [16:00] -- John Lowell on The Farm Report
"It's like a vineyard. You don't plant a vineyard and have a vine the next day. And it's the same thing with oysters. You don't just make more. You need to be patient, and you have to really want to do it." [16:00] -- John Lowell on The Farm Report
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Oyster Seedlings (17:48)
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John Lowell, East Dennis Oyster Farm, oyster, Gramercy Tavern, Cape Cod, shellfish, land grant, aquaculture, intertidal, tide, disease, Fishers Island, seed stock, farming, breeders, water displacement, USDA, mismanagement, density, subtidal, Momofuku, Massachusetts, Oceania, market-ready, oyster farming equipment, debt, optimism, vineyard,Responsible Practices & the GrowNYC Greenmarket Update (27:49)
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filters, phytoplankton, the environment, greed, rebar, profit, irresponsible oyster farming practices, FDA, shellfish business, hard shell clams, scallops, mussels, restaurant, oyster season, dormant, spawning, glycogen, harvest, wild, farmed, consistency, cocktail oyster, Texas, handling, shelf-life, ice cooler, calcium, The Cape Cod Oyster Festival, flavor, brine, sweet, Jeanne Hodesh, GrowNYC Market Update, peanuts, tomatoes, ginger, Union Square, Gorzynski Ornery Farm, dahlia, jicama, El Polblano Farm, local, sweet potatoes, sweet potato pie, romanesco, cheddar cauliflower, fishmonger, Blue Moon Fish, swordfish, tuna, cod, monkfish, meat, Jackson Heights, blowfish tails, St. George Greenmarket, Thanksgiving recipes, Halloween,To comment on this episode click here. There are currently Comments
First Aired - 04/18/2010 12:00PM
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Patrick calls into the show from Sullivan County with guests Anne Saxelby, Sonja Hedlund, Chally Comer, Dan Purdy & Mario Fantasma. Later in the show, the guys from Bion Technologies explain how to make energy from animal waste.
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The Main Course Introduction: Sonja Hedlund, Chally Comer & Dan Purdy (25:15)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, Heritage Radio Network, Patrick is in Sullivan County, dairy farmers, Dan Purdy, Sonja Hedlund, Challey Comer, Apple Pond Farm, renewable energy education, Stephan Geiger, Jersey Cow Farm, Ross Wall, gas drilling can't make agriculture happen!!, Marcellus shale deposit, Halliburton, Halliburton doesn't have to disclose their secret chemicals they drive into the earth, why are we consuming energy at this rate?!, our demand must go down, solar hot water, wind turbine, workshops for renewable energy, www.applepondfarm.com, summer program for kids, disguised child labor, workshop on renewable energy, whole milk ricotta, dairy farming, Hudson Valley Fresh, raw milk, Saxelby Cheesemongers, Secretary of Agriculture, distribution, kosher cheese, shared cost, conference organizer, the number one industry in Sullivan Country is agriculture, the land is still affordable compared to other places, a great place to invest in a farm, food entrepreneurs, close to the urban market, incubator for agriculture to grow, product development, marketing,Making These Ideas Work! (23:08)
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mobile cheese truck, JUFF Radio, raw milk farmer in upstate New York, the commodity market and pricing is a crime, US Department of Agriculture, farmers are hoping for value added products to pay their bills, John Boy's Farm, there are 25 dairy farms in Sullivan County, average herd size is under 50, demand is not the issue, the issue is supply, NYU alone could buy all that cheese, local processors, farmland protection, there are plenty of good models out there, Steven Schmoeller, cheesemobile, Heritage Foods USA, American Indians, black farmers, Pigford Case, great dairy farmers dont always make great cheese makers, institutional procurment,Mario Fantasma of Paradise Locker Meats Joins the Conversation (24:35)
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waste created from slaughterhouses, underbelly of food processing facilities, waste gets picked up by a rendering company, heart, tongue, oxtail, the actual guts are not sellable, what gets done with it?, MAMP, Missouri Association of Meat Processors, animal parts rendered into bio diesel fuel, the average hog produces 30 pounds of waste to be converted, it will be separated and put into different categories, tonsils, SRM, BRE, rendering companies, AAMP, HAACP, regulations, verification changes, small slaughterhouses will be put out of business with these new regulations, zero pathogen growth, food safety system, USDA Agricultural Conference, Paradise Locker Meats, Mario Fantasma,James W. Morris, PhD & Jeff Kapell of Bion Technology (27:02)
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Bion Technology, James W. Morris, Chief Technology Officer, Jeff Kapell, Project Development of Renewable Energy, waste management, livestock waste is the biggest enviornmental problem facing animal agriculture, feeding operations, Omnivore's Dilmena, confined area feeding operations, CAFO, pollution, envorinmental waste management, Bion Technology uses microbial process, human waste, conventional technologies, costs way more than Bion Technologies, model developed around the commodity facilities, they need to be housed in a situation where manure can be routinely removed, enables control and treatment of the nutrients, greenhouse gasses, feedlots, E Coli, how do you address the environmental impact on a per head basis, housing design and infrastructure, how have big companies responded?, added value product line, traceability, from cradle to grave, premium pricing, ethanol model, industrial ecology, Cattle News Network, www.meatingplace.com,Turning Livestock Waste Into Energy (29:56)
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72,000 slots is a big CAFO, turn waste into residuals, environmental benefits of ethanol, offsetting fossil fuel use, it requires 4 million BTU's to finish one dried ton of distiller grains, changing the commodity market, environmental policy laws, tax credits for reduced energy or emissions, James T. Martin, all industrial complexes need to build the environmental cost into their cost of doing business, offsetting energy, thermal energy from natural gas, cow produced methane, is this because they are finished on an unnatural diet?, reducing nitrous oxide, Volatile Organic Compounds, Joel Salatin, our agricultural exports are $30 billion of our GDP, waster water treatment plants, nutrient trading program, nitrogen credits, Total Maximum Daily Loads, Bion has patents in place, saving taxpayers and the environment, invest in Bion Technology!, NIMBY, futurist, ammonia, VOC's, BET, TMDL,To comment on this episode click here. There are currently Comments
First Aired - 08/29/2010 02:30PM
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State #4: This week on Cutting the Curd Anne continues her State of Cheese series with Connecticut. With her Ma and Grandma sitting in, Anne speaks to Mark Gellman of Cato Corner Farms in Colchester CN. Tune in to find out how Mark went from a dozen cows to over 40 in his career as a dairy farmer, and about the depth of flavor that raw milk adds to cheese. This episode was sponsored by Hearst Ranch.
Photo: Mark Gellman on his farm in Connecticut
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State of Cheese: Cato Corner Farms (20:05)
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Anne Saxelby, Cutting the Curd, Hearst Ranch, Heritage Radio Network, Mark Grillman, Cato Corner Farm, State of Cheese, Connecticut, Mark's mother got him into cheese, his parents raised goats sheeps pigs and chicken, farming as a full time hobby, in the mid to late 90's his mother made the farm official and sustainable, managing the herd and running the business, cheese making and cheese care, started with a dozen and now have forty cows, closed heard means no new cows were purchased only offspring are added, a tradition of creative cow names, a staff of nine full time people and a variety of part-time people, separating work and family time, was Connecticut traditionally a cheese state?, small local farmstands, preserving land, protecting from development, preserving grasslands, gravity fed watering system, rotational grazing, how does that influence quality of cheese?, Young Hooligan cheese, nutty flavor and less pungency, aged cheeses,Dairy in Connecicut (11:05)
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issues surrounding raw milk and dairy in Connecticut, Cato Corner is licensed to sell raw milk, the first farm Anne ever tried raw milk, eye opening experience, raw milk gives you a depth and complexity of flavor, compared to wine - why would you pasteurize grape juice?, raw milk is the basis behind all good cheese, relationship to state inspectors, regulations, educating inspectors, shelving, facility layout, you need to make it physically impossible to walk from the barn to the cheese area, wooden shelves are safe, friendly bacteria, Cato Corner got help from the state to build the cheese cave, Farm Enhancement Grant, the state of Connecticut is very supportive of farmstead cheese makers, the local food movement has hit Connecticut, people are willing to spend money on good artisanal products, www.catocornerfarm.com,To comment on this episode click here. There are currently Comments
