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First Aired - 01/18/2011 06:30PM
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This week on Why We Cook, Erica examines our fear of the dark and offers a unique and slightly Asian chicken adobo recipe! Tune in and hear all about adobo, a process in which you brine meat in vinegar. Learn how you can make your own version of Erica's chicken adobo in 30 minutes or less! Also listen in as Chefsmartypants laments on the state of American Industrial Food and it's lack of darkness. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef.
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Why We Cook Introduction: Breakfast Nightmare! (12:29)
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Why We Cook, Hearst Ranch, Heritage Radio Network, Erica Wides, Chefsmartypants, Erica went skiing yesterday, it's easier to ski than it used to be, breakfast, tiny cereal boxes, Wall Mart Food, fake organic items, worldwide banana blight, overload on white flour and white sugar!, most people love this stuff, mushroom and cheese omelette, you pay a premium for processing and packaging, we are losing the ability to appreciate organic food, Erica lives happily in a world of real food, the state of industrial American food,Making Adobo: Chefsmartypants Style (9:31)
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brothy soups, chicken adobo, Philipino adobo is much different, braise chicken or pork in vinegar, adobo chicken livers gizzards and hearts, rice vinegar, Korean adobo, coconut sap vinegar, palm sap vinegar,Enbrace the Darkness (8:11)
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marinated chicken thighs in rice vinegar with soy sauce, added turbinado sugar, sugar as an ingredient, Erica is NOT anti-sugar, boneless chicken thighs cook very fast, boil the liquid down, Erica's students will believe anything she tells them, (she is not half Vietnamese), Erica's Asian confusion version of chicken adobo was very very good!, total cooking time of 30 minutes, garnished with thinly sliced scallions, crumbled up toasted Korean nori, do not use chicken breast, they are dry and too lean, embrace the back half of the chicken, embrace the darkness,To comment on this episode click here. There are currently Comments
First Aired - 09/09/2010 02:00PM
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This week on Greenhorns Radio Sev spoke to Ann Larkin Hansen, author of "The Organic Farming Manual". Hansen was frustrated that there didn't seem to be a single "one-stop-shop" source of information for someone who wanted to grow food organically--so she wrote one. Listen to hear Ann's journey from a kid growing up in the suburbs to a full fledged livestock and vegetable farmer, and how the Wisconsin Women's Sustainable Farming Network was a vital friend during her journey. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef from the coast of CA.
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Greenhorn Radio: Ann Larkin Hansen (20:24)
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The Organic Farming Manual, Ann Larkin Hansen, there was not a one stop shop for someone who wants to start learning about organic farming, how did Anne make time to write a book while farming?, Ann grew up in the suburbs of MN, Ann wanted to raise what the land was capable of producing, the Wisconsin Women's Sustainable Farming Network, 250 acres but only 50 are farmable, its wonderful to have a buffer of non-farmed land with organic farms because it protects food from pesticides, land is good for root crops and alfalfa, Ann raised meat chickens and pigs and land cattle, there is a small orchard with apple and fruit trees, a vegetable garden, some donkeys, having a business that is profitable and personally sustaining, networking with other farmers is incredible important, Faye Johns, Midwestern Organic Educational Service, farming is really a regional enterprise, every farm is unique with different soils terrain weather and lifestyles, government resources help, networking is huge, you have got to have a good marketing plan, you can't just grow things and hope people will buy them, Ann worked for an agricultural newspaper for several years, the attitude among organic farmers is the more the merrier, Sev is surrounded by new and aspiring farmers, it seems like there is always a new pocket of farmers rearing to go, Southern Wisconson has the largest annual organic farming conference in the country, MOSES conference, fair trade, the driftless area, Kikapu Region, making sure the next generation of organic farmers are able to succeed, apprenticing with old hippies, how long should people apprentice for before going out on their own?, it depends very much on how fast you learn and how fast you can develope your own markets, elders are available to teach people about farming, stewards will be looking for young people to take their operation over, land is expensive and the number one barrier, Ann's recommendations for books on composting and organic farming and smalls scale sustainable farming, Storey Publications,To comment on this episode click here. There are currently Comments
First Aired - 02/20/2011 12:00PM
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Sponsored by
This week's guest on The Main Course is Jacquie Berger, Executive Director of Just Food. Jacquie demonstrates how allowing communities to work alongside the organization helps Just Food helps connect farmers and families. Tune in and learn more about the upcoming CSA Conference on March 5th and find out why restaurant supported agriculture is so important in today's fight for good food. Later on the show, Deborah Krasner - author of Good Meat. Deborah breaks the book down and explains how keeping a strict meat diet taught her the real benefits of pasture raised product. Tune in for the debut of HRN's very own Chicago Dispatch with correspondent Heather Sperling. This episode was sponsored by Fairway Market. For more information visit www.fairwaymarket.com
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The Main Course Introduction (8:49)
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The Main Course, Patrick Martins, Katy Keiffer, Fairway Market, Steve Jenkins, conference recap, Francis Schott, The Restaurant Guys, defending the $10/pound heritage turkey,Jacquie Berger of Just Food (17:56)
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Jacquie Berger, Just Food, a just and sustainable food system, making sure all New Yorkers can overcome the obsticles standing in the way of good food in their communities, urban farmers, local farmers, CSA, food justice, advocacy, beekeeping, community and food education, people don't know how to eat seasonally, good food movement, building a community, meeting your farmer, micro communities, the term CSA is being blurred in NYC, Just Food supports a bare bones model, no middle man, www.justfood.org, Farm School NYC,More on Just Food (23:32)
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JustFood.org, Just Food gets support from many different organizations, sustainable funding, the art of running a major non profit, no frills attitude, allowing communities to work in partnership with the organization, restaurant supported agriculture, The Black Project, community food education program, cooking demonstrations, bridging language gaps, Food sovereignty, do we have food rights?, some communities don't have options, advocacy training programs, farm fresh produce, subsidy programs, Wholesome Wave, Paul Newman, Michel Nischan, organic labeling, people need access to fresh produce, food stamps, nutrition entitlement programs, food reports, why are there so many organizations with the same goals?, CSA Conference on March 5th, go if you want to learn anything about local food, meat CSAs,Deborah Krasner (20:02)
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Deborah Krasner, Good Meat, pasture raised animals are different and better for you, it tastes better and cooks much differently, when you buy a whole animal the price goes down substantially, all meat diet, drop in cholesterol level, health benefits of grassfed and pasture raised meat, different health profiles emerge when you eat this food, EatWild.com, farmers county by county, Dickson's Farmstead Meats, decision tree, cut by cut, whole animal cooking, creating a recipe for every part of every animal, ofal, unfamiliar cuts, overcooking heritage meats makes it taste like commodity, differences between commodity and pasture raised meat, never overcook grassfed meat, fast and hot or low and slow, braising cuts,Sam Edwards Calls in (15:54)
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Sam Edwards, S. Wallace Edwards & Sons, SurryFarms.com, treating pasture raised product different, fat ratio, marbling, aging, curing, differences in feed, weight differences in breeds, using food stamps at CSA's, revolving loan funds, 40 pounds of meat can still fit in a small freezer, the more you buy the cheaper it is, meat can go pretty far, meat as a condiment, not always the center of the plate, steak as a status symbol, puritan qualities, Bernie Sanders,To comment on this episode click here. There are currently Comments
