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Specials & Highlights
First Aired - 10/04/2009 12:00PM
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The Main Course reels in the fishy facts to sourcing fish sustainably and which species are safest to eat. Research scientist Tim Fitzgerald and Chef Jarret Schwartz join us to discuss this murky matter.
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Main Course Introduction (7:13)
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Wisconsin Cheese Festivals, charcuterie as a new trend, fish, Book: Cod, Liberty Science Center Event at Roberta's October 13th, Mark Ladner, Joe Bastianich, Orchestra conducted by João Carlos Martins, collaboration, American artisanal cheese revolution, Norwegian cuisine, Dave Brubeck and Son Chris at Avery Fisher Hall,Tim Fitzgerald: Environmental Defense Fund Research Scientist (11:11)
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panel discussion, navigating murky waters, policy, panelists, seafood, marine stewardship, clarification on what is good or bad to eat from the water, Tim believes fish is the healthiest protein, research, mercury and pcb's in fish, benefits of fish, omega 3's, farmed fish from developing countries, foreign country practices, quality of fish, regulations, enforcement, Alaska, sustainability, eat frozen seafood in the off season, flash freezing preserves optimal freshness, highly farmed fish include salmon, shrimp, catfish, pollution, farmed versus wild fish, cooking differences, bucking Michael Pollan's trend, aquaculture,Protection of Marine Habitats and Catch Shares (20:23)
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temperature, climate, biodiversity, dock, caviar, www.msc.org/, marine reserve, population of fish, known spawning areas, Costa Rica, Coco's Island, government protection, many miles off shore, hard to protect, illegal fishing, Nation Geographic caught illegal fishing on tape, pirate fishermen, fishing communities, livelihood, quotas, caps on catches, NOAA, competitors, fishing gear, bi catch, catch shares, eco labels are rare in the market or restaurant, looks at health of stock, fishing materials, growing in the US, MSC certification, fish with worst sustainability issues include, blue fin tuna, surgeon from Caspian Sea area, orange roughy, grouper comes from all over, when you buy a fish that isn't the fish you think it is, long eel like fish with rooster looking features, not seen very often, whale fishing, Japanese whale wars, Hawaii and Cape Cod whale watches, almost hunted to extinction, certifications and labels that consumers can trust, the gold standard now is Marine Stewardship Council, a prime candidate for fish fraud, oarfish is like the lock ness monster, marine mammals take a long time to reproduce,Sourcing Fish Sustainably off the Shores with Chef Jarrett Schwartz of Blue Kitchen in Wyoming (15:45)
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Jackson Hole Wyoming, Chef of Blue Kitchen Restaurant, skier turned chef, east meats west ambiance, cowboy and contemporary, menu is fish driven, land locked location, FedEx and UPS help with deliveries, local company Whole Fish, standards for sourcing, on menu, wild king salmon, hard rock shrimp, Atlantic yellow fin, many loyal local customers in winter, mostly tourist diners in winter, need to have a good instinct of how much fish will be used when ordering, rather order less than more to prevent from spoilage and waste, consumer and distributor influence, Wegman's fish campaign to help with the fish they farm and sell, consumer education, greatest challenge of maintaining a high end fish restaurant,To comment on this episode click here. There are currently Comments
First Aired - 04/07/2013 12:00PM
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Hear some horror stories from the kitchen on this week's episode of The Main Course. Patrick Martins is joined in the studio by Liz Clarke of Bubby's to talk about all of the things that can go wrong when butchering and working in the back of the house. Tune in to listen to stories about troublesome grease traps and gory wounds delivered by slicers, bandsaws, and knives! What did Liz do when the sewers and grease traps backed up into a restaurant that she formerly worked at? Find out what can go wrong during holiday meals, and how an unreliable staff can be a true nightmare! This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The Hollows for today's musical break.
"Slicers are so dangerous, and they're even more dangerous when you're cleaning them. I try to teach to teach my employees- respect the equipment." [8:10] -- Liz Clarke on The Main Course
"Slicers are so dangerous, and they're even more dangerous when you're cleaning them. I try to teach to teach my employees- respect the equipment." [8:10] -- Liz Clarke on The Main Course
"Kitchens, to me, are one step away from a jail situation..." [33:40]
-- Liz Clarke on The Main Course
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Deep Wounds and Feces (24:45)
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kitchen horror stories, S.Wallace Edwards & Sons, Liz Clarke, Bubby's, kitchen size, anxiety, Zen, workflow, butcher, intuition, communication, troubleshooting, protocol, bandsaw, brunch, line cooking, pork, swine flu, slicer, salami, Silva, coffee grounds, grease trap, ham bone, fecal matter, poop, air, toxic, The Health Department,Fire in the Oven! (17:35)
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Locust Tree, Woodstock, turkey fat, kitchen fire, holiday, beets, goat cheese, oven, salt, shit show, brunch, drinking, jail, dishwasher, restaurant manager, line cook, sauteed, grill, concentration,To comment on this episode click here. There are currently Comments
First Aired - 03/29/2010 12:00PM
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Michael Hamburg returns again to talk more about stars and our universe.
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The Naturalist Introduction: Properties of a Star (11:40)
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Bernie Wides, The Naturalist, Heritage Radio Network, Michael Hamburg, how many stars can you see in New York City?, maybe 2,500 on a clear moonless night, life span of stars, classification of stars, stars are not identical, they die different types of deaths, why are stars different?, the more mass a star has the denser it is, hotter nuclear fires, electromagnetic radiation, the hotter you are the shorter you live, HR diagram, the color of the star tells us how hot it is, Orion, blue white stars are the hottest, Rigel, red dwarfs, the universe is less than a trillion years old, Hertzsprung-Russell diagram, energy and matter, Albert Einstein,What Happens To Stars When They Die? (11:12)
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what happens to stars when they die, leave a comment!, stars are slaves to physics, the sun will never have a violent end, it will slowly swell turn red and become a red giant, white dwarf, the bigger the star the bigger the fall, blue giant, supernova, creating elements, black holes, galactic black holes, Blazar, bi polar jets, pulsar, rapidly spinning neutron star, Hearst Ranch,Wormholes, Black Holes & Dark Matter (12:12)
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wormhole, wormholes, wormholes are speculation not fact, gravity, Einstein's theory of relativity, do black holes come out somewhere else?, objects bend space, stars, galaxies, Milky Way, everything you can see in the night sky is in our galaxy, you might be able to see the Andromeda galaxy, our galaxy is sweeping up all the things orbiting it, most of our universe is unknown, the universe is likely bigger than we think, observable universe, dark matter, all mass has gravity, we can't see dark matter, planets glow like stars, Mars, Saturn, www.skyandtelescope.com, www.space.com,To comment on this episode click here. There are currently Comments
