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First Aired - 09/13/2009 05:30PM
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On the second installment of The Mr. Cutlets show, Josh Ozersky picks up right where he left off. Josh shares his beef with grass-fed cattle, unveils his grand meatball plan and celebrates some origins and techniques for New York City's best fried chicken
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The Mr. Cutlets Show Introduction: Caged Veal (10:23)
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Josh Ozersky, Kate Weiss, The Mr. Cutlets Show, cucumbers, Fairway, dry aged rib steak, USDA, prime, choice, standard, select, cutter, canner, what they call prime now, they used to call choice, social promotion of meat, Japanese breed steak, Minetta Tavern, Prime House, high powered steak programs, Kobe, marbling, muscle tissue is an inactive ingredient, the fat is the meat, and the meat is the vegetable, micro marbling, copious marbling, grass fed meat, force fed corn cobs, corn is a cheap sweetener, prime meat has a mellow sweetness for it, cow massaging propaganda, anti meat activists are energized by the idea of the poor pathetic penned veal, meat, you can't get micro marbling with grass fed beef, Kobe animals are massaged because of the awful conditions they are kept in,Josh & The Meatball Contest at the New York Wine & Food Festival (10:48)
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Roberta's, Italian meat cookery, Kate's dad is a cardiologist, meatballs, star chef's, New York Wine & Food Festival, Josh will be a judge at the Rachel Ray burger bash, Josh will be a contestant in the meatball contest, Mike Tarino, http://arazor.tumblr.com/, www.the-feedbag.com, Michael J Cirino, the volcano, deep fried pork meatball with a hot liquid veal center, veal tomato slurry, gelatin, liquid nitrogen, spaghetti, Michael White, Pat LaFrieda, DeBragga, meat trade,Fried Chicken Techniques: The "Seltzer" Method (10:11)
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Pies n Thighs, fried chicken, deep fried chicken, Roberta's, biscuits, Michael Porsche, Steven Tanner, Egg, brine, http://twitter.com/pignegg, cooking fried chicken with seltzer water, organic chicken, arugula, Andrew Carmellini, Locanda Verde, Greenwich Hotel, MOMA, panko breadcrumbs, traditional southern chicken never had breadcrumbs, Momofuku, Dovetail, gnocchi, halibut, New York is a great meat city,To comment on this episode click here. There are currently Comments
First Aired - 10/10/2011 02:00PM
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This week Snacky Tunes gives you the inside scoop on the upcoming NYC Food Film Festival(Oct 13-16) with the help of the festival's creator George Motz, (of Hamburger America fame) who is also the new host of the Travel Channel's Made In America. They chat about some of the films and food events that you shouldn't miss as well as George's takes on some of the best hot sauces and potato chips. Tune in later as Laura Stevenson of Laura Stevenson and The Cans graces the studio with her soulful voice and a select live set of some her newest tunes. This episode is sponsored by Heritage Foods USA's No Goat Left Behind intiative.
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NYC Food Film Festival (19:22)
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Snacky Tunes, FOTP, George Motz, Greg Bresnitz, Laura Stevenson, Hamburger America, Travel Channel, Made In America, NYC Food FIlm Festival, Food Film Fest, Freegan, Bon Apetit New York, eating out of the garbage, Cheers to Burgers and Beers, Bill's Bar and Burgers, Burgerlution, The Good Beer Seal, Food bank NYC, Cud, Joe York, grass fed beef, corn fed beef, farm to film to table, Amanda Freitag, local ingredients, hot sauce, King Corn, Truck Farm, Wachusett, Wachusett potato chips,Burger GPS (18:12)
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porn, food porn, short films, Burger GPS, best hamburgers in New York, @Motzburger, @foodfilmfest, Girls band,To comment on this episode click here. There are currently Comments
First Aired - 09/11/2012 01:00PM
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Born in Saskatchewan, Canada on a big ag grain pig farm. Tina has a B.A in Native Studies and B.Ed in Adult Education. After teaching for 3 years in Patagonia, AZ Tina and her husband, Jim, started a business guiding and outfitting horseback trips into the Coronado National Forest in the San Rafael Valley. After closing that business, Tina and Jim moved to Tucson met a woman who wanted to buy our ranch in the valley but didn't have the money to do so. Tina and her husband ended up trading properties with the woman and moved to Amado. They started out with grass-fed beef with a loose partnership with another family, Double Check Ranch, that had been doing markets and grass-fed beef for many years in Tucson. After one year of selling their beef and chickens under Double Check's label, Tina and Jim created our own label and company, so Walking J Farm was born. Tina homeschools their kids, teaches a yoga class once every two weeks, and helps run the business. This program has been sponsored by Hearst Ranch.
"I think we need to educate people and start putting local food in our stores. I really think that the consumer drives the whole system." -- Tina Bartsch on Greenhorn Radio
"I think we need to educate people and start putting local food in our stores. I really think that the consumer drives the whole system." -- Tina Bartsch on Greenhorn Radio
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Veggies, Chicken, Beef, and Turkeys (33:34)
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Walking J Farm, farm access, Tina Barsch, ranch land, grass-fed, poultry, pork, beef, property, farmer's market, big producers, chickens, sustainable, chicken feed, closed-system, arid climate, irrigated pasture, corn, alfalfa, soil, importing and exporting, shipping, global economy, local, non-GMO, grasses, multipurpose chickens, butchering, free range, species, brassicas, cows, rotating pastures, labor, local seed source, diversity, monoculture, quality of life, holistic management, broiler chicken, sourcing to restaurants, pork chop, watermelon, slavery, consumer practices, profit, greed, the drug trade, local farmer, C.S.A., disposable, leftovers, seasonal, pickled okra, barter economy,To comment on this episode click here. There are currently Comments
