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First Aired - 09/27/2009 12:00PM
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Patrick and Katy discuss the grocery business and the rise of Ethinc Foods in American Culture on this week's edition of the Main Course. Guest Anna Zoitas discusses the day to day duties it takes to run the Westside Market.
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Main Course Introduction (6:11)
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Patrick gives Katy his cat, introducing a new animal into your home, fearless cat, attack, biting and scratching, cat has instinct to kill, unfortunately Katy has two birds, it took two days for the cat to get calm and settled,Anna Zoitas: The Westside Market (6:51)
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family owned and operated business, father an immigrant from Greece started the business, Nectar coffee shop on upper East Side, Reggie Jackson, Gristedes is Greek owned, many Greeks in restaruant-food industry, great produce, good variety, not typical of regular markets, Gristedes an all purpose grocery, www.wmarketnyc.com, four locations in NYC one in New Jersey, 77th and Broadway, 110th street flagship store since 1979, accomodates the taste of the times and customers,Sourcing Products, Competition, Operations Management and Private Labeling (18:01)
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procurement, pricing, clientele, reidential, supermarkets, experience, entreprenurial business requires one to wear many hats, over 150 varities of cheese, work with small and large disctributors, artisnal is a more expensive prodcut, recently people are cutting back onthe delicacies, Gentile's Market, four locations, garbage pick-up, partnerships with other businesses and local police and fire department, impact on neighborhood, Dagastino took advantage of no other markets in close range with exorbitant prices, educated shoppers at 77th street location, Chelsea area market has a much different clientele, changing times change the places of typical target markets, Anna's father and the American Dream, buying in bulk, specialty and gourmet product lines, goal is to private label seasonal foods and bulk producred products, wants to move towards a more artisanal line, olive oil is first on the list to be private labeled, risks assosciated with signing your name to a product, branding, backwards trend, expenses, Trader Joe's, Whole Foods, prepared foods, mom and dad help cook, all prepared foods are made on location, funding and staff for four kitchens, best greek salad and rice pudding,Roles Working in the Market, Trendsetting and Shelf Space Real Estate (20:35)
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cashier, communicating with the shoppers, culturally based shopping, lifestyle based shopping, coconut water, biggest seller, all natural product, health conscious buyers, over thirty thousand items, store placement, products near register like cliff bars and other health bars, slotting fees, larger chains bid for shelf space, buyers for each location, price per pound, portion pricing, feta cheese, grocery items specifically chosen for each market location, impressive line of imported chocolates, consumer demand, Hunts Point Market and sourcing more local, central and regional distribution, CSA's, consistency of products, the best apple is the one the worm chooses, open salad bars, wants to expand high quality products, above the lowest common denominator, exploring what people are buying,Producing for Heritage Radio Network, New Shows and Next Week (5:00)
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Heather Hyman, tags, New Programs, Cheap Date with Cathy Erway, Catch It Cook It Eat It! with Ben Sargent, three part special on de-localizing New York's meat production when shipping began via refrigerated beef by rail from Chicago with Nelson Harvey and Lorenzo Ragionieri,To comment on this episode click here. There are currently Comments
First Aired - 09/07/2009 05:00PM
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Marla Camp interviews guests featured in the book Growing Good Things to Eat in Texas. Guests include author Pamela Walker, Bart Reid, David Pitre and Carol Ann Sayle.
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Introduction (2:35)
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Working Farmers Labor Day, marla@edibleaustin.com, win a copy of Pam Walker's new book, congrats to winner of Fresh movie screening giveaway,Marla talks with Pamela Walker, Author of Growing Good Things to Eat in Texas (20:18)
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agriculture, food marketing systems, stories of men women and children that make up the agricultural community of Texas, cast a wide net to gather contacts, certifications, growers, organic versus non organic practices, ranges of products and places, personal visits with farmers and growers doing interviews, why they work on the farm, challenges they have faced, people like to speak of themselves, breaking the ice, easy flow of conversation, policy of USDA since World War II allowed for chemicals in planting, Rachel Carson's Silent Spring, The Unsettling of America by Wendell Berry, as of recently small farms are increasing at a higher rate than larger scale farms, farmers markets, small farms moving more towards direct marketing, Texas, educational events, commercial success, discovered sincere generosity, food and water watch, support of independent agriculture, work against prevailing policy at state and national levels, against one size fits all philosophies, close connections to food growers as inspiration,Downtown on the Farm with Carol Ann Sayle (7:45)
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Carol talks about farming in Pamela's new book Growing Good Things to Eat in Texas, farmstand, pears with Arugula, roasted cashews with feta cheese, olive oil meyer lemon juice dressing, less canning because of more demand for fresh produce, year round Arugula plants,Marla talks with Bart Reid Owner of Permian Sea Organics (17:55)
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practicing sustainable aquaculture in West Texas, farm to market roads, Bart Reid is a farmer and marine biologist, aquaculture, feed, intensive care unit for aquatic animals, building new self sustainable systems, shrimp, natural productivity, macro-environment, fertilize ponds with compost, founded non-profit research organization, develop and promote organic products, fertilize ponds with composts, Organic Aquaculture Institute, funded by grants and donations, fish nutritionists, fish meal, fish oils, algae produces fish oil not fish, why not culture the algae in the pond system, building a set of rules for more sustainable aquaculture, how to get involved, National Organic Program website, Reid_Bart@yahoo.com,To comment on this episode click here. There are currently Comments
