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First Aired - 06/17/2010 02:00PM
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This week on Greenhorns Radio Sev speaks to Sarah Jane of Green Gulch Farm in Marine County, CA. Listen to Sarah describe why farming skills are not always transferable from climate to climate, and hear her speak on the "cradle" of a non-profit.
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Sarah Jane of Green Gulch Farm (33:20)
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Sarah Jane, Green Gulch Farm, Marine County CA, 10 miles north of SF Fairy Plaza Farmers Market, GG is a mile away from the ocean, cool weather crops, lettuce spinach kale, San Francisco Zen Center, GG is six miles and houses 50 people, GG has a Zen Buddhist training temple, relating to the other farmers and the people who buy the produce, its not just about getting the job done asap, the cradle of a non-profit, farmers who meditate together, the rhythm of farming, skills are not always transferable from climate to climate, its a trend among young farmers to go to VT or CA to learn and be inspired, creating communities that can be thriving farm communicites, social cohesion and harmoniousness, the system is desinged for people to slip in work and learn for a while then slip out, not being able to seperate the farming and zen aspect of GG, meditation is great!, most days Sarah Jane is totally frantic, questioning your own motives, not letting doubt take over, a deeply compassionate practice, coming to love humans, Gardening at the Dragon's Gate, Wendy Johnson,To comment on this episode click here. There are currently Comments
First Aired - 07/08/2010 02:00PM
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This week on Greenhorn Radio Sev spoke with Sarah Petranek, former radiologic technologist and current blueberry farm proprietor. Sarah conveys the story of her drastic decision to put her and her husband's love of hard work and the outdoors to use by moving their family 400 miles away to rural Kentucky. There she eventually fulfilled her dream of living off the land, leaving behind the material world, and having time to spend time with her family. Now she is a successful blueberry farmer looking to expand to strawberries, and despite some lingering monetary issues, as happy as she's ever been. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.
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Greenhorn Radio: Sarah Petranek (25:39)
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Bowling green, kentucky, blueberry plant nursery, Sarah Petranek, blueberries, significant crop for new entry farmers, some people get into farming for blueberries alone, propagation station, Sarah was the first farmer in her family, first generation farmer, her husband used to be an x ray technician, she's been farming for two years, rural Kentucky, many big city transplants, cost of living is cheaper, farmers market, stress level goes down in the rural areas, there is a lot of learning in transition, small operation farms, peaches, cherries, tobacco farms, tobacco industry, fresh fruit for a region without diversity, you don't have to go to Lowe's to buy boards, her husband wants his own blueberry farm, --,To comment on this episode click here. There are currently Comments
First Aired - 02/03/2013 12:00PM
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Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick and Tomas chat about home cooking in New York City, and why Tomas' hometown of Houston, Texas is the epitome of the American melting pot. Tomas talks about his time learning to cook in Italy, and why Italian food is so universal. Why is eating horse an acceptable practice in Italy? Hear some of the parallels between cooking and jazz! Later, Patrick calls up Allan Benton to talk about the history of American curing. Find out why Allan began using quality pork for his bacon and hams instead of feedlot animals. This episode has been sponsored by S. Wallace Edwards & Sons.
"Nothing can prepare your for cooking in a restaurant other than cooking in a restaurant." [7:50]
"There's a way to get every flavor profile with what Saxelby has, so why not (use American cheeses)?" [23:45]
"Jazz is kind of like food; you have to start with basics. You need to know your scales, but from there, you can open it up." [29:10]
-- Tomas Curi on The Main Course
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Perfect Kitchen (22:22)
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Jason Denton, Corsino, Allan Benton, Ray Lewis, Baltimore Ravens, gluttony, San Francisco 49ers, Puritans, consumption, guilt, Michael Pollan, Marion Nestle, feast, orifice, sustainable food movement, Washington D.C., Houston, Tomas Curi, Italy, home cooking, spaghetti, Seamless.com, take out, immigrants, oil, Texas, cuttlefish, prosciutto, horses, Gabriella Ganugi, modern food, Baroque, Portland, wine, A Voce, Hillary Sterling, perfection,American Ham Curing (29:25)
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Italian cheese, Saxelby Cheesemongers, Mediterranean, North Africa, Sicily, coffee, rice noodles, No Goat Left Behind, eating goat, eating horse, ribeye, filet mignon, sweetness, beef, PETA, slaughterhouse, starvation, pet food, jazz in the kitchen, Miles Davis, In a Silent Way, modal jazz, pork belly, commodity, bacon, tripe, veal, Mexican soup, hangover cure, hominy, grated cheese, healthy food, menu, pork ragu, vegetarian, vegan, cuisine, Newsom, Edwards, homesteading, Tennessee, curing, sustenance food, cattle, pigs, grain, feral hogs, Peter Kaminsky, Pig Perfect, feedlot, aging, family tradition, ham, quality, salting meat,To comment on this episode click here. There are currently Comments
