24/7 Stream
Specials & Highlights
First Aired - 03/25/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Main Course, Patrick starts the show by sharing some of Prince Charles's inspired speech about agriculture and food systems, "The Future of Food". Later on, Harris Damashek and Adam Sirois of Underground Eats bring their alternative dining experience work to the surface. Find out how they pull off their larger than life concept dinners and food events. Also, get a special invitation to Underground Eats by clicking this link. This program was sponsored by Cain Vineyard & Winery.
"Anything that's not going to a restaurant and ordering off a menu like you have a thousand times before is an alternative dining experience."
--Underground Eats on The Main Course
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Prince Charles & "The Future of Food" (10:44)
Tags:
HRH, Wendell Berry, The Future of Food, Prince Charles, agriculture, ecosystems, soil, farming, top soil, small farms, sustainable food systems, profitability, farm subsidies, communities, traditions, George Washington, wealth,Underground Eats!!! (20:47)
Tags:
Underground Eats, alternative dining experiences, tasting menus, supper clubs, Pig Island, Do or Dine, BDGA Kitchen, bodega dinner, Doritos, Bed Stuy, street food, Colt 45, underground food culture, Johnny Cigar, Noble Rot, meal recreations, Michael Cirino, A Razor A Shiny Knife, Mike Lee, Studio Feast, White Star Champagne, gastronauts, Slow Food, zero gravity food,To comment on this episode click here. There are currently Comments
First Aired - 05/09/2011 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cutting the Curd, Anne is joined by Jeremy Stephenson of Spring Brook Farms in Vermont. Jeremy talks about seasonal differences and coloration in cheese and how it relates to his award winning Tarentaise. He also shares his experiences teaching children about farming and cheese through the Farms for City Kids program. This episode was sponsored by Cain Vineyard & Winery
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cutting the Curd Introduction: Jeremy Stephenson of Spring Brook Farms (16:37)
Tags:
Tarentaise, cheesemaking, Cutting the Curd, Anne Saxelby, Sophie Slessinger, Spring Brook Farms, seasonal differences, Jeremy Stephenson, cheese coloration, Jersey milk, small dairy barn, 40 milking cows, cheese retail, seasonal cheesemaking, farmstead cheese, cheese made on the farm where the milk is produced,Agriculture, Environment & Educational Programs (25:01)
Tags:
reader response show!, email the team at info@heritageradionetwork.com, agriculture and environment, farm to table, cheese aging room, Farms for City Kids, educational programs, in order to make food you need to work hard, seasons are relentless, community experiences, biology, science, economics, farming, American Cheese Society Awards,To comment on this episode click here. There are currently Comments
First Aired - 03/07/2011 01:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Let's Eat In, Cathy is joined by supper club legend Mark Low of Whisk & Ladel. Mark & Cathy talk about the past, present and future of supper clubs in NYC. Tune in to learn more about what it takes to turn a dinner party passion into a full fledged supper club and why it's not always as easy as it looks! This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Let's Eat In Introduction: Mark Low of Whisk & Ladel (15:30)
Tags:
Cathy Erway, Let's Eat In, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, Whisk & Ladel supper club, http://www.TheWhiskAndLadle.com/, growing trend, Mark Low, New Yorkers love to consume things, cocktail collectives, communal cooking, Cathy had a supper club as well, future of supper clubs, foraged food, San Francisco,Defining (or not defining) Supper Clubs (18:45)
Tags:
how is a supper club defined?, well orchestrated themes, theme dinners, Hapa Kichen, shared experiences, restaurants can be prohibitive, snake blood, weird food items, everything is normal somewhere, reptiles and amphibians dinner, yak, black bear, adventure eating, portions, family feasts, favorite date meal, cooking class or butchery, rent a farmhouse and cook a meal, shucking oysters, event with The Noble Rot,To comment on this episode click here. There are currently Comments
