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First Aired - 11/20/2011 12:00PM
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Patrick Martins & the Heritage Foods USA team are knee-deep in Turkey season and today's episode of The Main Course focuses on just that. Patrick's first guest is Frank Reese of Good Shepherd Poultry Ranch, a HFUSA collaborator for over 10 years, who explains the history of heritage breeds and heritage turkeys to listeners. Find out what makes the heritage birds different than commodity birds and why genetic modification is an entirely different process. Later on the show, Daniel Honig & Andrea Trabucco-Campos of Heritage Foods USA call in to give an update on the project. This episode was sponsored by Fairway Market.
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The Main Course: Week in Review (17:44)
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Patrick Martins, Heritage Radio Network, The Main Course, Fairway Market, Week in Review, Erica Wides, Last Chance Foods, Occupy Big Food, Dave Arnold, deli turkey, Cheese Microbiology, Rachel Dutton, Olive Oil, Tony DeMarco, jews & pork, Jeffrey Yoskowitz, Marc Vetri, Phil Roy,Frank Reese of Good Shepherd Poultry Ranch (20:59)
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Frank Reese, Heritage turkeys, Good Shepherd Poultry Ranch, Heritage Poultry, infrastructure, heritage breeds, poultry history, egg production, mutations, genetic engineering, genetic modification, livestock production, meat production, selective breeding, value added products, ducks, geese, Christmas goose, APA seal of approval, American Poultry Association, Farm Forward,To comment on this episode click here. There are currently Comments
First Aired - 01/30/2011 12:00PM
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Betsy Pochoda headlines a jam-packed, informative and entertaining episode of The Main Course. Hear Betsy speak on her experience working at such media institutes as the NY Post, The Nation, Vogue, House & Garden, Antiques & more! Find out why The Nation CANNOT be compared to Fox News, and how Betsy got involved with the sustainable food movement. Later on, learn more about HACCP plans, inspections and regulations form Elizabeth Meltz, Directory of Food Safety and Sustainability for Batali/Bastianich. Also on the show: Sean Dimin of Sea2Table and Jonah Rhodehamel of Oliveto Restaurant and Cafe. This episode was sponsored by White Oak Pastures. For more information visit www.whiteoakpastures.com
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The Main Course Introduction (4:12)
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Patrick Martins, Katy Keiffer, Heritage Radio Network, White Oak Pastures, Will Harris, www.whiteoakpastures.com, The Main Course,Betsy Pochoda (16:33)
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Betsy Pochoda, editor for Antiques, The Nation, The NY Post, NY Daily News, Entertainment Weekly, there are no ideas that couldn't be made available to everybody, Rupert Murdoch stranglehold, difference between working at magazines and newspapers, quick cycle for newspapers, tabloid newspapers think their readership is stupid, they edit accordingly, Entertainment Weekly was founded to only promote products, now it has become a tabloid, mixing populism and elitism to remove both, the NY Post used to be an intelligent persons paper, Dorothy Shift owned the paper when it was at its best, writers weren't allowed to be smart while writing for the Post, Patrick and Betsy met through Slow Food, she was with House & Garden back then, trajectory of slow food, it's become a lower case word, economies of scale, good food is more expensive, elitism issues, farmers markets, more diverse crowds, Carlo Petrini, Vanity Fair, Vogue, House & Garden, environmentalism, nothing has taken its place,An Illustrious Career in Publishing (23:08)
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Betsy Pochoda, illustrious publication career, Radio Bra Red Waves, bringing interesting ideas to the general population, educating the public about trends, Roberta's reminds Betsy of the 60's, alternative food began with the hippies, brutal and puritanical, France will change anybodys mind, Julia Child, Alice Waters, a moment in France that changed everything, Florence Fabricant, everybody eats well in France, that's the goal, Betsy cannot deal with elitism, financial issues facing organic food, economies of scale, we need something between hand raised locally raised and commodity, we spend 6% of our income on food, other countries spend 25%, Betsy comes from a farm family in Missouri, they ate good wholesome food that tasted great, Antiques Magazine, antique road shows, they go for the aw shucks moment, it's like playing the lottery, something for nothing attitude, food metaphors, Betsy is an omnivore, punitive aspect to food, populism, Fox News is irresponsible The Nation is not, Betsy wished she did more at the NY Post, Betsy likes spectrum of opinion, Betsy is a big Obama supporter,Elizabeth Meltz, Directory of Food Safety and Sustainability for Batali/Bastianich (12:39)
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Elizabeth Meltz, pioneer of a new role in the food industry, playing the games of the US government, Directory of Food Safety and Sustainability for Batali/Bastianich, B&B, there are different codes for different states, compliance A-Z, every inspector has a different personality, changing inspectors every two months, some small places have horrible inspectors that ruin their lives, Fantasma's, Paradise Locker Meats, every regulatory agency claims to be getting rid of this problem, HACCP, Hazard Analysis and Critical Control Points, reserved for specific things in restaurants, sous vide, low temp cooking, sushi rice, cured meats, bleaching meat, what would you change at the USDA?, restaurants vs slaughterhouses, restaurants are not federally regulated, depends on local inspectors, restaurants in NYC are not that big,Regulations: Everybody Has Something Different to Say (16:29)
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the USDA is a much bigger animal, everybody has something different to say, cured meats, Salumi, pancetta, guanciale, whole muscle meats only go through one curing phase, ground meats have a fermented step, fermented from 8 to 18 hours, in NYC they never give you the same inspector twice, each area of a restaurant is regulated separately in Las Vegas, there is a disconnect between the way people think about food and the realities of getting sick, scary recalls, pre made burgers are not always safe, ground beef can come from many different places, whole muscle is usually sterile, Joe Bastianich is always trying to expand, wants to change the country, www.mariobatali.com, www.bastianich.com, Tarry Market,Sean Dimin of Sea2Table (14:30)
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Sean Dimin, Sea2Table, sustainable fish, Boford North Carolina, wholesale markets, shipping direct to restaurants, Marine stewardship council, trusting the source, The End of the Line, overfishing, grouper fishing, cutting fish for restaurants in the local area, weather, currents, tides, striped bass, flounder, varieties of fish change all the time, quotas imposed on fishermen, bottom fish, trigger fish, there are many different types of grouper, Magnus and Stevenson act, Alaska figured out their fishing problem in the 60's, a model for the whole world on overfishing, grouper closure for 4 months, red snapper moratorium, seasonal closures, catch shares, derby fishery, two week sea bass season, www.sea2table.com,Jonah Rhodehamel of Oliveto Restaurant and Cafe (6:46)
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Jonah Rhodehamel, Madison Wisconsin, been working in restaurants since he was 15, Oliveto Restaurant and Cafe, originally founded by Oliveto Restaurant and Cafe, charcuterie is a staple, whole animal cooking, Community Greens, heirloom polentas, whole milled wheat, whole grain pasta, red flint corn polenta, Oliveto has a cafe and a restaurant, pancetta, http://www.oliveto.com/, Heritage Foods USA, Heritage grains and corn meal,To comment on this episode click here. There are currently Comments
First Aired - 01/09/2011 12:00PM
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Patrick Martins & Katy Keiffer start the Main Course off on an excellent note for 2011 with the world-renowned food writer and author Florence Fabricant. Florence needs no introduction to those who know anything about the culinary scene in New York City. She is the author of 11 cookbooks and has been writing for the New York Times for almost 40 years. Tune in and eavesdrop on a very special conversation on past, present and future trends in the food world. Also on the show, Sam Edwards, Marissa Guggiana, Laura Martin, Brady Lowe and Steve Pope. This episode was sponsored by our good friends at Cain Vineyard & Winery. For more information visit www.cainfive.com
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The Main Course Introduction (6:20)
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Heritage Radio Network, Cain Five, www.cainfive.com, The Main Course, Patrick Martins, Katy Keiffer, Katy just met with Temple Grandin, today's guest, Florence Fabricant, author of 11 cookbooks, New York Times food writer, New York food legend, food trends,Discussing Trends with Florence Fabricant (24:30)
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Florence writes Food Stuff and Off the Menu, she contributes to Diners Journal, she gets swamped with mail and food items, 20 years ago a new mustard would be exciting, nobody knew about the virginity of olive oil 30 years ago, article in 1977 about goat cheese, wasn't very popular, the market is flooded now, Florence would quit right now if she didn't think new and exciting things were happening all around, some young adults are taking etiquette courses, Dear FloFab, table manners, setting the table, cloth napkins, trend towards examining the socialization of eating and dining, there's a spillover to the restaurants, it's thanks to chefs that we have arugula in the supermarket, chefs seek out ingredients and bring them to the mainstream, chef driven trends, eating out is no longer a dichotomy between very cheap and very expensive, Chicago is a better place for Avant-garde food, Las Vegas cuisine, Julian Serrano, Michael Mina, Charlie Trotter, New York Times as an institution, most blogs are not edited and vetted, people don't realize that most information online has not been fact checked, food television is less of a teaching tool and more of a sport now,More with Flo Fab (30:45)
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restaurant trends are a pendulum swing, Hurricane Club, throwback tiki lounge, Colicchio And Sons, Roberta's, did not buy materials from high end suppliers, they just got their full liquor license, people are reexamining what sorts of foods people ate centuries ago, a return to roots, sous vide trend, slow cooking, no brainier entertaining, duck magret recipe from Florence, meatballs and mac and cheese from scratch, fast food vs slow food, The Meatball Shop, Daniel Holzman, improving the quality of fast food, butchering trend, regional food and elitism, bringing home economics back into the public schools, teaching kids how to cook, TV dinners, German food is coming back, nose to tail eating movement, Eastern European food traditions, old New York food institutions, Patricia Fabricant, www.patriciafabricant, www.pattyfab.com, cookbook design, Elizabeth David, Jean Hewitt, Craig Claiborne, recipe measurements,Sam Edwards Segment: From Commodity to Specialty (9:16)
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Sam Edwards, S. Wallace Edwards & Sons, 3rd generation curemaster, making the switch from commodity to specialty pork, breed specific, pasture raised, hormone free, how has this trend accelerated, farmers in Virginia started doing contract hog raising for larger packing houses, it was tough to make a living, economics of commodity to specialty, you lost 50% of the weight in the curing process, if you taste them side by side there's no question that heritage breeds taste way better,Marissa Guggiana, Author of "Primal Cuts" (8:36)
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Marissa Guggiana, Primal Cuts, respecting the butcher, she ran a meat plant, she's been on the same journey as the subjects of her books, trying to make a profitable business out of selling locally raised meat, hearing the different solutions is exciting, Nick Fantasma, Paradise Locker Meats, charcuterie, whole pigs, value added products at restaurants, creative solutions to get rid of the whole animal, most traditional cuisines use whole animals, Dickson's Farmstand Meats, using off cuts, National Cattleman Beef Association, added value cuts, hanger steak, www.primalcuts.net, book is available wherever books are sold,Laura Martin, Author of "Green Market Baking Book" (8:28)
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Laura Martin, Green Market Baking Book, Patrick Martins wrote the forward, baking locally, you can't use refined sugars, natural sweeteners, baking is the heart of the kitchen, brown rice syrup, innovative locally sourced recipes, Gluten-Free, http://www.greenmarketbaking.blogspot.com,Brady Lowe, Founder of Cochon 555 (12:20)
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Brady Lowe, Cochon 555, www.cochon555.com, Taste Network, 10 city tour, kicks off in NYC on January 23rd, heritage breeds have built a highway for people that want quality, 5 breeds 5 chefs 5 wines, Katy is queen of the meat heads, competitive and education elements, pig breakdown demonstrations, diversifying pasture and plate, breed characteristic guide, Primal, Protein University, Jan 23rd @ the lighthouse, tickets are $125,To comment on this episode click here. There are currently Comments
