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First Aired - 10/03/2011 12:00PM
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The Naturalist returns, and Bernie is joined by Paul Greenberg, author of "Four Fish: The Future of the Last Wild Food". Tune in to learn more about Atlantic salmon and sea bass and how farming has changed the destiny of these two popular types of fish. Find out how companies are trademarking certain genetically modified salmon and hear about everything from taxonomy to feed as it relates to fish. This episode was sponsored by Cain Vineyard & Winery.
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The Naturalist: Atlantic Salmon with Paul Greenberg (31:46)
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The Naturalist, Bernie Wides, Heritage Radio Network, Cain Five, Hudson River Foundation, Paul Greenberg, Four Fish: The Future of the Last Wild Food, salmon, Atlantic salmon, dams, fishermen, char, farmed fish, fish farming, selective breeding, Norway, genetically modified salmon, AQ Advantage Salmon, containment, Atlantic Ocean,To comment on this episode click here. There are currently Comments
First Aired - 12/06/2010 12:00PM
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This week on The Naturalist, Carol Butler takes a step back from bug-talk to share some interesting and bizarre facts about evolution and the human body. Find out how life has changed for us over time, and why standing up straight has forced us to adapt in many different ways. Ever wonder how our ancestors tore through all that tough meat before they had tools? Tune in and find out! This episode was sponsored by our friends at Cain Five Vineyard & Winery. For more information visit www.cainfive.com
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The Naturalist Introduction: (15:06)
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The Naturalist, Cain Vineyard & Winery, Cain Five, www.cainfive.com, Bernie Wides, Carol A. Butler, bizarre things in the human body, consequences of evolution, natural selection, creationism, there are hundreds of mitochondria in a human cell, ATP, hiccuping, seizures, back aches, our ancestors stood upright,More Bizzare Facts About the Human Body (17:17)
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choking, problems related to standing upright!, Heimlich Maneuver, why are we so cold in the winter?, we are naked mammals, when modern humans lived in large groups out hair had more ticks and lice, natural selection, less hairy individuals prevailed, goosebumps, genes that made way for larger brain took bones from the jaw, with smaller jaws we couldn't eat tough food as easily, with our brains we developed the use of tools, wisdom teeth, obesity, recent changes, if you ignore hunger it goes away, it's not always easy to attack weight problems,To comment on this episode click here. There are currently Comments
First Aired - 08/07/2011 12:00PM
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This week on The Main Course, Patrick Martins & guest co-host Jason Colucci are joined by acclaimed restauranteur Jason Denton. Jason has been behind some of New York City's best restaurants including Corsino, 'ino, Lupa, 'inoteca and the just-opened Betto. Jason talks about what it takes to run a successful dining venture in New York and how to manage a whole animal cooking program. Later in the show, Julia Jaksic, Executive Chef of Employees Only, joins the conversation and explains how her Midwestern and Croatian roots helped her get where she is today. This episode was sponsored by Cain Vineyard & Winery.
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The Main Course: Jason Denton, Restaurateur (28:17)
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Patrick Martins, Jason Colucci, The Main Course, Heritage Radio Network, Cain Vineyard & Winery, Cain Five, Emory University, gold rating, Sustainability Tracking, Assessment & Rating System, Julie Schaffer, Jason Denton, panini, hospitality, Balthazar, Corsino, ino, Inoteca, restaurant design, architecture, neighborhood, Jon Call, Mr Call Designs, rustic style, casual Christmas, kitchen, challenges of running a restaurant, sourcing, SOS Chef, Ace Endico, consolidation of smaller companies, Betto, Brooklyn, Williamsburg, wine program, whole animal cooking, heritage pork, fish, customer service, Negroni, amaro, mixology, the state of the sandwich,Julia Jaksic, Executive Chef of Employees Only (29:54)
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Julia Jaksic, Executive Chef, Employees Only, Pljeskavica, charcuterie, sourcing, Meatopia, whole hog cooking, smokehouses, Wisconsin, smoking process, hunting, salumi, antipasti, cheese, America's dairyland, meat consumption, Portlandia, local ingredients, menu sourcing, Mary's Fish Camp, website reviews, Yelp, social media, Twitter, table service, media sources, New York Times, restaurant reviews, www.inotecanyc.com, @JDentonNYC,To comment on this episode click here. There are currently Comments
