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1O:OO - 1O:3O /// In the Drink
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1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
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9:OO-1O:3O /// GUNWASH
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Hosted By
Ciderweek_nyc_logo
Sponsored by
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On The Farm Report, host Erin Fairbanks is getting into the spirit of Cider Week! Welcoming guest Steve Wood of Farnum Hill Cider to the program, he is noted as a great apple grower, bug and fungus expert, cider fermenter, blender, and advocate to fellow-orchardists. Talking to Erin about the evolution of the cider business including the range of apples grown in the orchards, Steve shares the uses of varieties of apples, some of which are actually not meant for eating, rather meant for cider production. After the break, Erin and Steve discuss the up and coming market for those venturing into cider production. Steve points out that the apple market is on the precipice of becoming similar to that of the wine industry where growers grow fruit for the content on the inside versus its outer appearance, highlighting that great apples are not necessarily only shiny red or green. Tune in for a great talk on orchards, cider, and a case for unique apples. This program was brought to you by Heritage Foods USA.

"I've been growing apples at the same orchard since 1975." [4:07]

"Apple growing is one step down from forestry." [8:15]

"There are going to be real cider regions soon and we are very excited about that." [17:20]

--Steve Wood on The Farm Report

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Hosted By
Ffl
Sponsored by
Wfm
Published July 25th, 2014

Running time: 20 Minutes

Equal parts chef and socially-minded pioneer, Tara Norvell wants to change the way the American public conceives of the term waste.’ In her role as co-executive chef at Okonomi in Williamsburg, Norvell inventively incorporates otherwise neglected parts of the animal or vegetable into her offer of ramen and regional Japanese dishes. Her visionary efforts in this area have earned her a place among Heritage Radio Network’s collection of Future Food Leaders in 2014.

By Elizabeth Kulas, Erin Fairbanks & Jack Inslee


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Hosted By
News
Sponsored by
Fairway

Published August 15th, 2014

Running time: 5 Minutes

Hugh Acheson is the chef/partner of the Athens, Ga restaurants; Five & Ten, The National and Cinco y Diez, the Atlanta restaurant Empire State South, and the Savannah, Ga restaurant The Florence. As we approach National Can It Forward Day, he joins Erin Fairbanks to discuss food canning and it's comeback into our society. Hugh and Grow NYC will be attending the Brooklyn Burrough Hall Farmer's Market, August 16th 2014. Hear what he has in store. Learn how he got started with canning foods and how to introduce it into your own daily life. This show brought to you by Fairway Market

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