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First Aired - 04/14/2010 05:00PM
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Jack & Heather talk with Mario Fantasma & Jay B Wenther about the new proposed regulations that would seriously hurt meat processors across the country.
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Farm Report Introduction: Mario Fantasma of Paradise Locker Meats (12:20)
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Farm Report, Heather Hyman, Jack Inslee, Heritage Radio Network, Whole Foods Market, Mario Fantasma, Paradise Locker Meats, issues facing meat processors across the board, what is a HAACP plan, check system that uses science to validate the process, safety shield, critical control points, zero tolerance for e coli, seven different HAACP plans, smaller plants are more diversified, slaughter, fresh meat, smoked products, processing different types of livestock, more testing will be required, new regulations will suffocate slaughterhouses, HACCP, testing every year, between $130,000 and $230,000 for initial validation testing, $12,000 per product line seems a low estimate, repetition of validation, hurting small business, the trickle effect, processors rely on slaughterhouses, small businesses rely on other small businesses, custom slaughter plants,Jay B Wenther of the American Association of Meat Producers (18:28)
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Jay B Wenther, American Association of Meat Processors, AAMP, microbial testing, validation testing, food safety is top priority, does true microbial testing really make an impact?, unsound non-scientific testing, the original implementation of HACCP 14 years ago, why now?, do we have food safety problem?, we have yet to identify a major problem now, overreaching excessive testing, we all want the safest cleanest food possible, we still have problems in the process, small businesses may not even have the chance to make their product more expensive, what will we really gain?, farmers having to drive 400 miles just to process their products, 50 years without sickness or a complaint, retail exempt, custom exempt, buying local, mobile slaughterhouses, USDA / State inspected, the biggest of big and the smallest of small must follow HACCP guidelines, FSIS, www.aamp.com, contacting your congressmen, speaking to legislators, even 50% implementation of the new system may cause problems, how will the big guys handle new HACCP implementations?, 350 cattle per hour, its not a large plant vs small plant issue--its a meat industry issue, potential for subsidies, draft guidelines, what can consumers do?, somebody has to pay for this!,To comment on this episode click here. There are currently Comments
First Aired - 02/10/2013 12:00PM
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Parish Hall is defining American Northeast cuisine in Brooklyn! On today's episode of The Main Course, Patrick Martins celebrates his birthday by inviting Evan Hanczor and George Weld of Egg, Goatfell Farm, and Parish Hall into the studio. Hear Evan and George talk about their respective beginnings in the food world, and how they came together at Egg. How did Egg lead to Parish Hall, and why do Evan and George choose farm-fresh, local ingredients for the restaurant? How does local food relate to a coherent regional cuisine? Later, Mario and Teresa Fantasma of Paradise Locker Meats come into the studio to talk about the lack of regional slaughterhouses in the United States, and the barriers that prevent entrepreneurs to opening a slaughter facility. How do value-added products bolster Paradise Locker's business? Patrick caps off the episode by tracing the life of a pig from slaughter to plate. This program has been brought to you by Whole Foods.
"People cook eggs a little too hot and long, so they turn out drier than you would want them." [13:20] -- Evan Hanczor on The Main Course
"I feel like there's a lot of myth around (nose to tail)- if you aren't doing it you're consigning the rest of the animal to a terrible fate." [26:30] -- George Weld on The Main Course
"When you do these value-added things, there are ten more regulations for just one product." [37:45] -- Teresa Fantasma on The Main Course
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Farm to Williamsburg (31:33)
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Patrick Martins birthday, Happy Birthday, gluttony, Corsino, Momo Sushi Shack, Roberta's, Paradise Locker Meats, traceability, farms, Evan Hanczor, Parrish Hall, George Weld, Gargantua, guilt, consumption, beauty, octopus, controlled gluttony, farming, Egg, NYU, Wythe Avenue, Ben Flanner, hipster, Williamsburg, Tulane University, the food movement, apprentice, cooking an egg, business plan, menu, challenge, aesthetic, food culture, the South, food traditions, sorrel, farm, Italian, skirt steaks, nose to tail, breaking down an animal, food costs, bacon, rendering, soap, pet food, efficiency, sausage, value-added, tenderloin, pork shoulder, Goatfell Farm,Slaugherhouse Problems (24:28)
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Kansas City, Mario Fantasma, Teresa Fantasma, heritage, foodie, heirloom, Chez Panisse, slaughterhouse shortage, steaks, entrepreneur, HACCP regulation, record-keeping, sous vide, bottleneck, competition, local markets, farmers, St. Louis, Missouri, department of health, health inspection, fines, certified humane, stunner, Duroc, Red Wattle, Jewish pig merchant, Pat LaFrieda, pig head, head cheese, curing, jowl bacon, organ meats, scrapple, half pig,To comment on this episode click here. There are currently Comments
First Aired - 03/31/2013 12:00PM
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Kansas City and its surrounding towns are at the center of animal genetic diversity in the food movement. On this week's installment of The Main Course, Patrick Martins talks with Jonathan Justus, the chef at Justus Drugstore. Tune in to hear Patrick talk about the food landscape hundred of years in the future. How will the restaurant scene change, and how will farmers and chefs interact? Later, hear Patrick and Jonathan talk about the terroir of Little Dixie, and the uniqueness of the area's flora and fauna. Listen in to hear Jonathan talk about how the events of World War II changed the role of pigs in our society. Find out what other chefs in the Kansas City area are cooking innovative and delicious food, and why Jonathan hopes to stay true to Midwestern food. This program has been brought to you by White Oak Pastures.
"The area where we live was formed by the edge of the last great glacier, and it was like a giant bulldozer... As the glacier receded, it dropped all sorts of stone and seed that were not from this area. There are flora that exist here that don't in any other places." [20:10]
"If you take out the squash, peppers, and corn, most of what we eat is not from here." [23:30]
-- Jonathan Justus on The Main Course
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The Year 2222 (13:33)
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Jonathan Justus, foodie, citrus, agriculture, year 2222, pills, nutrients, oranges, tomatoes, farms, intensive crops, diversity, Ben Flanner, prairie tall grass, foraging, American Indians, steaks, lamb, goat, meatballs, ground meat, tulip, Botany of Desire, poultry, restaurant culture, Manhattan, beer, business franchises, Saxelby Cheesemongers,Justus Drugstore and Kansas City (31:09)
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Paradise, Missouri, Paradise Locker Meats, Justus Drugstore, botanist, wheat, corn, terroir, swine, Little Dixie, Mississippi, glacier, agrarian society, seeds, Christian food, potatoes, squash, peppers, rooftop farming, Brooklyn, lambsquarters, quinoa, bergamot, cultivar, Nick Fantasma, Berkeley, California, Kansas City, genetic diversity, Frank Reese, World War II, pork fat, petroleum, homogenization, Smithville, Factor e Farm, open source, The Land Institute, perennials, the Midwest, fine dining, James Beard Foundation, country food, pickle, caper, chicken fried steaks, hunting, fishing, seafood, Slow Food, Joe Baum, Julia Child, Jennifer Maloney, Cafe Sebastian, Lydia Bastianich, Michael Beard,To comment on this episode click here. There are currently Comments
