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First Aired - 07/07/2009 04:00PM
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This Week's At the Root of It features Part II of Erin's talk with Jonathan Russo of the Organic Wine Journal.
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The Luxury of Ethics & The Ethics of Luxury (12:35)
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Erin Fitzpatrick, Organic Wine Journal, organic wine, Jonathan Russo, Vias Imports, ethics of luxury, luxury of ethics, luxury marketing, what do people ant out of luxury products?, role of responsibility in luxury, awareness of ethical component in a wine creates a more luxurious experience, substandard cultivation practices, people are hurt to make some wines, joys of drinking organic, what we consider an indulgence may be considered commonplace in Europe, organic and biodynamic wines cost more, organic producers cannot produce wine at commodity prices, sourcing commodities at lowest prices, why has organic food industry grown so much but not organic wine?, why has fair-trade obsession with coffee not carried over to wine?, there's an 'organic ghetto', many fine wines are organic but don't publicize themselves as such,Will Organic Wines Sink Under Weight of Costs? (9:38)
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yields down, labor costs up, lost crops, pests, weather, mildews, pruning away bad grapes, can't poison mold on grapes-must prune bad grapes for organic, organic only option to preserve land, ideal climates have a one-up, biodynamic wines, something about quality is innate, California, Chile, Southern France, easier to grow biodynamic in France than Long Island,Where are the Organic and Artisanal Movements Now? (7:00)
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Jonathan Russo, early Slow Food movement, locavore movement, exposure to European foodsystem, Europeans don't see the big deal with the American Slow Food movement, Jonathan's career as an ad man, involvement with Slow Food, James Beard Foundation, early patron of Slow Food, Old Field Winery, organic wine movement,To comment on this episode click here. There are currently Comments
First Aired - 03/18/2012 12:00PM
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This week on The Main Course, Patrick is joined by "The Julia Child of Ireland", Darina Allen. Darina is an award-winning author and runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, which she founded with her husband in 1983. Tune in to learn more about the 12-week courses she offers at the school and why the first thing she teaches students before working in a kitchen is composting and seed sowing. Find out why nothing compares to Irish butter and hear Darina tell the fascinating story of her family history. Learn more about Darina, the Ballymaloe school and more here. This program was sponsored by Fairway Market.
"You don't have to go out of your way [to cook good food], just look at what's in your garden. You can make a great meal with just potatoes and cabbage. Take good ingredients, and it's so easy to make it taste good. If you start with mass-produced food, then you have to be a magician."
"The first thing we show our students how to do is sow a seed. It's an important lesson, because they suddenly realize how long it takes something to grow. It teaches them to have a respect for the food."
"In Ireland we can grow grass like nowhere else in the world because of our climate. The quality of our butter is fantastic because of the grass feeding of the animals."
"There is a perception that farmers markets are more expensive. Look how much depends on the food we eat. We have to remind ourselves that our food should be our medicine, instead of buying bottles of pills. It doesn't have to be expensive, but you have to be able to cook."
--Darina Allen on The Main Course
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The Main Course: Week in Review (6:32)
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Week in Review, HRN goes non profit, HRN Party at Santos, zoos, National Parks, livestock,Darina Allen & The Ballymaloe Cookery School (15:24)
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Darina Allen, Cullohill, Ireland, Ballymaloe Cookery School, Shanagarry County, Cork, Healthy Gluten-free eating, Easy Entertaining, Simply Delicious, Irish traditional cooking, spices, aromatics, corned beef and cabbage, potato, Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why, organic farming, cow milking, butter, gardens, shepherd, compost, seed sowing, fish, cheese, Seamus Sheridan, Irish farmhouse cheese industry, Veronica Steele, Milleens Cheese, Giana Ferguson, Irish fisherman, Gubbeen, Jane and Louis Grubb, Cashel Blue Cheese, Irish fishermen from Ballycotton County Cork,The Allen Family Tree (13:09)
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family tree, Myrtle Allen, Ivan Allen, family history, four generations, Ted Allen, Rachel Allen, Wildside Catering, Cully & Sully's Meals, homemade soups, farmers markets, organic vegetables, smoked fish, Irish Farmers Journal, cost of real food, food education, Yasmin Hyde, Ballymaloe Country Relish, Lydia Allen, Rupert Hugh Jones,Irish Cooking History & "The Future of Food" (15:44)
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Irish culinary traditions, famine, The Food Island, growing seasons, Irish economy, produce, Irish food, Prince Charles, The Future of Food, Slow Food, educational projects, Slow Food Ireland, making compost, soil quality, foraging, wild food, mushrooms, A Walk on the Wild Side with Darina Allen, International Slow Food Grandmother's Day, Alice Waters, how to make soda bread,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2009 12:00PM
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Patrick Martins and Katy Keiffer speak about changing the way children eat with movement leader Alice Waters, sourcing local with Shanna Pacifico from Back Forty of NYC. And Italy and Gelato talk with owner of Roberta's in Brooklyn Chris Parchini.
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (3:17)
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Alice Waters, Sourcing locally, Italy, Gelato,Alice Waters on Changing the way Children of America Eat (11:51)
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Princeton University's Honorary Degree, Washington, sourcing local, Yale Sustainable Food Project, support, change out of necessity, food education, what people don't know about their food, Obama Administration, knowledge, interactive experience for children in garden and cafeteria, Public School System to leave no child behind, to prevent the addiction to junk food, agriculture, buying, Food Inc., the movie, criteria for buying sustainably raised local foods, Doctorate, Publisher Hamilton Fish, opportunities for future of gastronomy, White House garden, students fed from farms nearby, overcoming challenges of better school food, local food costs more money, providing and learning of an alternative way to eat, weave food into every course of school subjects, teach children to respect the land, Alice Waters' stimulus plan would be to feed all children from pre-school to high school for free, ecology, gastronomy, Alice suggests students count beans instead of buttons, Alice suggests speaking of geography of spices in India when studying the country of India,Shanna Pacifico of Peter Hoffman's Back Forty of NYC (9:41)
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jowl nuggets, Shanna has been chef since opening, menu creation and execution, philosophy behind Back Forty's menu, what makes it different, Average check is $30 per person with drink, French Culinary Institute, First cooked at Peter Hoffman's Savoy Restaurant in 2000, local movement was not in full swing yet, burgers, fish, accessibility, inexpensive, artisanally still isn't recognized on spell check,Pork Jowl, Burgers and Sourcing Fish with Shanna Pacifico (13:51)
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sourcing fish local isn't always easy, trout, catfish, some things are bad farm raised some things are okay, jowl nuggets on menu originated from a guanciale experiment, chefs help lead the way with changing the way people eat, Long Island Sound, local and sustainable food supporter restaurateur: Peter Hoffman, Peter's two restaurants share parts of a half steer: burgers for Back Forty and steaks for Savoy, whole animal buying, Long Island's porgy considered poor man's fish, menu philosophy, affordable and accessible, seasonality,Owner of Roberta's Chris Parachini just back from Italy! (10:30)
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vacation, Canary Islands, Princes Icasa Hotel, west corner of North Africa, volcanic Islands formed not that long ago, drive through what is like the surface of the moon, Atlantic Ocean, plant all crops below the surface of the volcanic rock, large vineyards and wine producers build lava rock walls to grow grapes to protect from windy climate, pungent mineral taste in everything, terroir, pigs and goats are native livestock, the popular fish eaten locally is a mix between clam and abalone, tasted best goat cheese, organic rennet, D.O.P status to allow for this process of cheese-making, old-school technique, Hometwon of Roberta's partner Mauro, last eruption lasted 8 days only 100 some odd years ago, cheese wrapped in a variety of packaging like grass,Gelato Cart Coming Soon with Owner of Roberta's Chris Parachini (10:30)
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Piemonte, went to Lanzarote to train with Gelato maker from Genova, shows where the magic is: a locked stainless steel cabinet in the wall filled with powders, chemicals and mixes, talked about gelato the history and its current state, Paolo, Mauro's brother taught them the way they wanted to learn, Gelato is in a sad state in Italy right now, what exactly is gelato?, fruit based made with water and egg, nuts and other standard flavors are made with milk and eggs, Chris wanted to learn the basics using the best rawest ingredients he can find, Gelato maker with secret cabinet has a large demand for gelato hence the stabilizers, Italians eat 10 kilos of gelato on average a year, Germans eat 55 kilos on average a year, Gelato will be made at Roberta's and sold just a few blocks away, gelato cart, milk in Italy cream in America,To comment on this episode click here. There are currently Comments
