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First Aired - 08/19/2010 02:00PM
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This week on Greenhorn Radio Sev speaks to Clayton Burrows of the non-profit Washington State organization Growing Washington. Growing Washington has an extremely far reach in terms of their goals for the state, but the unifying theme behind all the work is helping resident Washingtonians. Clayton works to help spread sustainable agriculture, environmental and societal health, and whatever help Washingtonians need. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the coast of California.
Photo: Clayton Burrows, Growing Washington Director
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Greenhorn Radio: Clayton Burrows (19:18)
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Clayton Burrows, Washington State, Growing Washington, growingwashington.org, 501c3 that was incorporated in 2003, Vashon Island, an organization of young mostly latino farmers that run small farms west of the cascades, in addition to growing food GW has community programs, its mission is to raise and represent farmers, a mix between new generation farmers who did not grow up on a farm and traditional ag background farmers, as the country becomes more urbanized less people have access to a farm, the drive and thritiness of latino farmers, the Seattle market, diversified and sustainable farms, a lot of people come in with no experience whatsoever, some people come in with 30+ years in the fields, Growing Washington attends over 20 farmers markets a week, GW has 3 CSA programs, GW sells to restaurants and grocery stores and has a u-pick operation, GW sells to public and private schools ranging from pre-k to colleges, all of the aforementioned operations are joint marketing ventures comprised of all the farms together, a 22 year old college grad who wants to get into farming has a huge amount of barriers to entry, GW is a leader among their peers and often the top vender by working together, the growing and selling of food supports the non-profit aspect of Growing Washington, GW has a food bank farm where all the food grown goes to a food bank, the power of collaboration, the cultural preservation of agriculture, Clayton feels the entire food pyramid rests on the shoulders of immigrant farmers, promoting and supporting the immigrant farmers that are stocking our grocery store shelves, Washington State has a very large indigenous population, GW has worked with various tribes and works to get healthier food into the diets of local tribes, the diet of foragers, what we think of agriculture and what Native Americans think of agriculture is not as diferent as one might think, young farmers usually can't purchase farms unless they inherit it, most young people that grow up on farms want to leave the farm these days, its an awful of work, the work is exciting enough to keep everyone going, Clayton's begining and first moment of inspiration, growing up both sides of Clayton's farmers were dry land farmers, Clayton's parents are right-leaning conventional farmers, at the end of the day all farmers' goal is to feed the family, at first Clayton ddin't want to go into farming seeing how much work his parents and grandparents did, working on environmental policy and agriculture idoes not have to be mutually exclusive, Clayton wanted to have an organzation that is not an advocate group in a high-rise in the city, rather than thinking of farmers as constituents or members GW thinks of farmers as their peers, GW knows whats in season what the going price for crops are because they operate within agriculture, farmers know GW means business because they farm too, growingwashinton.org clearly lays out each aspect of the organization and how commited each farmer is to making it work, young farmer mixer, if you're ever in the Puget sound region stop by and say hi!,To comment on this episode click here. There are currently Comments
First Aired - 11/23/2010 03:00PM
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This week on Cooking Issues Michael sits down with Christopher Hirsheimer and Melissa Hamilton, founders of The Canal House. They gang speaks about creating Canal House Cooking, a cooking magazine the times describes as "both old-fashioned and totally new". Hamilton and Hirsheimer describe their process for collaborating on photo shoots, creating and re-working recipes, and what its like to have a quiet place away from the city. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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The Food Seen Introduction: Canal House (23:58)
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Michael Harlan Turkell, The Food Seen, The Canal House, Christopher Hirsheimer, Melissa Hamilton, Savuer, www.thecanalhouse.com, office home, anyone can cook, cooking at the office, photo shoots, food editing, sylists, food becomes objectified, Canal House is on the second floor of an old red brick window, grapefruit trees, Meyer lemons, home atmosphere in the office, temperature isn't just setting a dial, cook as often as you can!, chow.com, Sauver, necessity is the mother of invention, making food more accessible, food photography, whatever it wants to be - it is, Jonathan Waxman, Barbuto, food styling, small seasonal books, just enough recipes to digest, seasonability,Christopher Hirsheimer & Melissa Hamilton (17:21)
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fishing in the canal, intersection of cultish and communal, transparency, people should be local, people need to cook from home more, do your best!, we all have to help each other out, share our recipes, open face sandwiches, growers champagne, taking pictures and making emotinal connections, do the best with what you can!, everybody is working and gets home praying something is in the refrigerator, farmers markets are only open til 7pm and close in the winter, farmers market in Stockton, NJ,To comment on this episode click here. There are currently Comments
First Aired - 09/14/2010 03:00PM
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This week on The Food Seen Michael speaks to King Phojanakong of Kuma Inn and Umi Nom. King came to HRN studios with his wife, his parents, and (via telephone) his brother. With multiple generations and food cultures in one place, King explained about how growing up eating a mix of Thai and Filipino foods affected him growing up, and how it came to inform his cooking. The Phojanakong clan compare and contrast Thai and Filipino foods and eating traditions, and venture to name their favorite meals at Kuma Inn. Don't miss this intimate, multi-generational look at one of NYC's favorite ethnic-food masters. This episode was sponsored by Whole Foods Market.
New York City’s Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slope’s Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen.
Photo: Chef King Phojanakong
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The Food Seen Introduction: Chef King Phojanakong (20:05)
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The Food Seen, Michael Harlan Turkell, Chef King Phojanakong, Kuma Inn, Umi Nom, using family as inspiration, filipino culture, not many people know much about filipino food, Stuyvesant Town, learning to appreciate hot Thai spice, Ess-A-Bagel, everything is organic and free range in the Phillapines by nature, chinese sausage with sticky rice, you can make food as complex or as simple as you want, you want just the natural flavor of whatever protein or vegetable you're eating, the less you to do what you're cooking the better, sauces and marinates can help or mask natural flavor, a lot of Thai dishes have spices in them originally meant to preserve the food, beef tapa, sourness is a big element in filipino cuisine,The New Idea of Locavore (28:18)
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sourcing in Chinatown, 13 Mott Street, Mott St, fried chicken, Chow Fun, pho, family style dining, sharing dishes and flavors, samplings, rice is the backbone for a meal, garlic fried rice, sticky rice, coconut rice, long grain rice, Calamansi, tamarind, rolled rice noodles, seafood market, Banh Mi Saigon, foot long hoagie of pork, fresh ingredients, supporting local businesses, duck egg, Balut, the rise of Asian cuisine, Filipino cuisine is not as well known as the other Asian cuisines, more people should try it, Spanish and Chinese influence, there's something for everyone, Adobo is a staple dish, deep fried pork belly, halo halo, mix mix, shaved ice,To comment on this episode click here. There are currently Comments
