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First Aired - 10/18/2009 12:00PM
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Jennifer Nelkin stops by The Main Course to talk about hydroponics & gardening.
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The Main Course Introduction (8:32)
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Cyndi Lauper, Girls Just Wanna Have Fun, The Main Course, Patrick Martins, Katy Keiffer, Lou Albano, WWF, hydroponic rooftop gardens, vertical farming, Roberta's, Liberty Science Center, turning Brooklyn green,Jennifer Nelkin Talks About Hydroponic Gardening (22:11)
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hydroponics, nutrition, NASA, http://gothamgreens.com/, seasonality, sustainability, Chicago, urban farming, Gotham Greens, commercial scale greenhouse in the city, Jennifer Nelkin, influence on flavor compounds, a quarter acre can produce between 30 and 50 tons of food, what crops are best grown hydroponically?, tomatoes eggplants peppers melons, herbs and lettuce, vascular systems in plants, water and nutrients come from roots, sugar comes from photosynthesis in the leaves, balancing water and sugar, artificial light, the lights require a lot of power, Mayor Bloomberg, great ideas can come from no money, NYS Energy & Research Authority, renewable energy, controlled environment agriculture, Mayor Gavin Newsom, one percent increase in light equals a one percent increase in yield, seasonal growing, permits from the city, green roofs, building code, Curtis B. Wayne, Burning Down The House, green architecture, converting high rises, empty lots, suburban gardening, venture capitalists, LEED,More On Agriculture With Jennifer Nelvin (20:04)
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Chinese horoscopes, Whole Foods, Antartica, grey water comes from dishwashers and sinks, black water comes from solid waste, Michael Pollan, making farming groups obsolete, by 2050 our food demands will grow by 70% percent, population control, birth control, eduucating and liberating women, water issues, if you grid tie solar pannels you get 60% of the installation costs back, problems with drinking water supply, New York Sun Works, public education, workshops, if we lost our food supply we would only have 36 hours left of food, e coli, reclaiming black and grey water,To comment on this episode click here. There are currently Comments
First Aired - 04/11/2010 12:00PM
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Alice Waters, Sarah Copeland, Nancy Easton & Ian Marvey all join in on an important discussion on improving the quality of our institutionalized food.
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The Main Course Introduction: Alice Waters (13:14)
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The Main Course, Patrick Martins, Katy Keiffer, Edwards Ham, www.edwardsvaham.com, Alice Waters, school nutrition, school lunch, stimulus plan for public schools, public education is our last truly democratic institution, all lunch should be free, wholesome sustainable food, as local as possible, put the money back into the local economy, putting money back into the pockets of the parents, Michelle Obama, childhood hunger, it all begins with the caring of children when they are very young, Bill Maher, Edible Schoolyard,Sarah Copeland, Investigative Culinarian, Food Network Kitchens (31:46)
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Katy took a fall this weekend, St. Lukes Hospital, Sarah Copeland, Food Network, Good Food Gardens, Bronx Botanical Gardens, Slow Food Nation, Anya Fernald, Oprah Magazine, National Cattlemen's Beef Association, Jamie Oliver, TV sensationalism, Department of Agriculture Conference, sustainability, Sam Cass, Smithfield, Purdue, Tom Vilsack, heart of a farmboy, Fresh, Ana Sofia Joanes, Joel Salatin is not a model that can feed the world, institutional procurement needs are vast, Sarah started as a recipe tester at the Food Network, How To Boil Water, Katherine Alford, Joe Baum, Hilary Baum, Baum Forum, at the end of the day the Food Network is an entertainment network, http://strength.org, Share Our Strength, keeping prices down for sustainable food, Good Food Garden, http://www.goodfoodfun.com/, Harlem Children's Zone, sustainable wood,More With Sarah Copeland & Matt Hamilton Joins the Studio (18:10)
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Boys & Girls Clubs of America, they vary by community but are structurally the same throughout the country, Treasure Island, Pasadena, Head Start Program, The Grist, procurement contracts, working with lunch ladies, Wellness In The Schools, importance of edible exhibits, Bronx Botanical Garden, http://www.nybg.org, New York Botanical Garden, detective camps, conservatory, vanilla pods, Matt Hamilton, Jack Inslee, commercial farming, waste products, methane, Belcourt NYC, ramps, parsnips, turnips, cooking and gardening book for newly weds, Chronicle Books, community garden, Long Island City, Philip Glass, grass fed burger, grass fed beef, Dickson's Farmstand Meats,Heritage Cooking with Steve Pope (8:45)
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Barred Plymouth Rock, APA, durable bird, heritage breeds, Steve Pope, Heritage Chef, oven fried chicken, Baltimore Fried Chicken, poultry seasoning, low and slow, mashed potatoes, gravy made out of the drippings, corn peas and green beans, www.heritagechef.com,Nancy Easton of Wellness in the Schools & Ian Marvy of Added Value Farms (36:25)
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pasture raised, antibiotic free, Nancy Easton, Wellness in the Schools, Ian Marvy, Added Value Farms, school lunch program, PS 87, Greenhouse Project, The Science Barge, Jenn Nelkin, solar powered hydroponic rainwater catch, improving the nutrition and fitness in NYC public schools, Bill Telepan, Telepan Restaurant, Alice Waters thinks school food should be free, New York City school system is one of the biggest procurement contracts in the country, Washington State Lobby, local apples, Red Hook Brooklyn consumes more Washington State apples than New York State apples, invest in upstate economies, distribution systems, fruits and vegetables, Bird's Eye Packing facility, PS 15, education on food and farming, PS 27, Brooklyn New School, Seed To Salad, we need to educate children, salad bars, providing volunteers with stipends, partnership meetings, lunch lady training, collaborations, French Culinary Institution, The Culinary Institute of America, Garden to Cafeteria Program, 80 pounds of salad is enough servings for 400 students, local farmers, do children resist vegetables?, our environment teaches kids to eat bland food, Carl Buddig, Lunchables, raw snap peas, raw beets, teaching kids to appreciate better food, in some places all kids can buy are Doritos, adults are influenced by what's around us, large black pig, ground beef should be promoted, Heifer International Farm, community activism, giving a breeding pair of goats to a family, Department of Agriculture, feeding the masses, bee hives, Red Hook, chicken, chicken coops, raising poultry, culinary skills and cooking, introducing cooking concepts to children, home economics class, Dan Barber, Chipotle, Momofuku, local food does not need to be more expensive, Green Market should allow prepared foods, Renato Sardo, founder of Slow Food International, Michael Pollan, do Americans need to cook more?, food is communal, pasta is cheap, cooking rice and beans can be cheap,Should Americans Cook More? (22:00)
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should Americans focus on cooking? or should there be better prepared food options, local procurement for schools, school food as a Department of Health priority, Brooklyn Grange, Anastasia Cole, community sold food at the farm site, 20% to local restaurants, the cost of food is skewed, local branches, Bronx Terminal Market, Jack Hofner, growing seasons, vertical farming, it's not capital efficient, slow money is not something that people are interested in, community gardens, Department of Parks and Recreation, victory garden in Bryant Park, concluding thoughts, Heritage Radio Network, The Main Course, Patrick Martins, Jack Inslee, Earth Day, May 10th, event at the Urban Zen Studio, tickets are on sale at www.wellnessintheschools.org, Eric Goldstein, Natural History Museam, Crop Mob, Red Hook Community Farm, push your legislator!, food stamps, Edwards Ham, Rome, www.added-value.org,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2010 12:00PM
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This week on The Main Course, Patrick & Katy are joined by Angela Miller, Manny Howard & Ron Silver. Angela & Manny talk about their farming discoveries, and Ron discusses how Bubby's came to be and what he thinks of local ingredients.
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The Main Course Introduction (9:11)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Fairway Market, Angela Miller, Ron Silver, Manny Howard, Patrick just got back from Virginia, Alec Bradford, some cows escaped his farm, Patrick met the state senator of Virginia, Ancient White Park Cattle, mobile slaughter units, sustainable food needs slaughter houses butchers truckers and sales teams, mobile slaughtering unit, cheese mobile, defunct on a farm for 3 years,Angela Miller, Author of "Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life", (22:16)
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Erica De Mane, Joy Harris, The Miller Agency, Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Consider Barnwell Farm, cheesemaking, Union Square Cafe, Peter Dixon, goat cheese, how did the farm come to life?, they wanted to make pure food for the community, Chris Gray, farmers markets, how has her life as a literary agent influenced her?, she helped writers nurture their careers, farmer has made her a sharper agent, you have to make quick decisions as a farmer, publishing can be very polite, she has learned to be a lot more direct, be positively constructive, make a decision and get on with the work, they enlisted the local inspectors for help, Sullivan County, goats milk cheese, aged goats cheese, Peter has created a product line of four goat cheeses and four cow cheeses, partner farm, Jersey Girls, opting to get your hands dirty, Chester County, cheese mobile, learning regulations, young people who want to set out and farm without financial support could benefit from a mobile unit, to achieve artistry you need to constantly consult, tastings, cheese councils, understanding seasonal components of the milk, monitor the fat, customers want to buy the flavor they got last time, you can get Consider Barnwell anywhere in the northeast, internet sales, American Cheese Society, Anne Saxelby, Saxelby Cheesemongers,Ron Silver, Owner of Bubby's Restaurant Bar-Bakery (9:08)
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Ron Silver, Bubby's Restaurant Bar-Bakery, Japanese love American nostalgia, they love pie, who doesn't love pie?, Admiral Perry, Yokohama, Japanese cuisine is the most refined in the world, amazing detail, French Culinary Institute, looking for sources for good farming in America is a challange, in Japan most of the ingredients are incredible, the concept of commodity farming does not exist there, warehouse farming boom, bento box, nachos, pump your own cheese, they used to be an amazing snack, Howard Cosell, gumbo houses, Louisana, great burger town, pastrami burger, New York City Food Film Festival, George Motz, Hamburger America, celebrating food and recipes, Ron started Bubby's as a pie company in 1990, Ron wanted to be in the Pillsbury bake off, $25,000 prize money,Ron Talks Lard Crust, Good Ingredients & Keeping Prices Down (15:45)
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lard crust, lard butter crust, some pies are not vegetarian safe, where does the fat come from, how are the animals raised, with consumer awareness comes more liberty to cook with better ingredients, Erica De Mane, how did he transition from pie company to restaurant?, Ron would borrow kitchens when nobody else used them, tart shells, Margaret Hess, how do you source great ingredients and keep your menu cheap?, Ron has always tried to make everything from scratch, he tries to keep his prices low and reasonable, under $25, local eggs, cutting out middle men, keeping portions small, Heinz ketchup, organic ketchup, they use sugar instead of corn syrup, tastes like old fashioned ketchup, DArtagnan, Fran Jacobs,Heritage Cooking with Steve Pope: Brining (8:58)
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Steve Pope, heritage chef, brining, non reactive container, glass, porecelin, stay away from aluminun copper and wood, brine slowly works its way into the chicken flesh, gallon of cold water, cup of kosher salt, half a cup of sugar, natural maple flavoring, chopped onions, garlic, celery, typical herbs, thyme, sage, remove from heat and add flavoring, cover with a lid and let it cool completely, keep the right proportions!, turn the temp up at the end to crisp the skin, www.heritagechef.com,Manny Howard, Author of "My Empire of Dirt: How One Man Turned His Big-City Backyard into a Farm" (21:11)
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Manny Howard, My Empire of Dirt: How One Man Turned His Big-City Backyard into a Farm, Manny has a severed finger from farming, from a table saw, we now think about what we eat more than ever before, local doesn't mean best, Yemen, turning a backyard into a farm, Manny used to write for magazines, it cost $11,000 to transform his backyard into a farm, 800 square feet, 20 x 40, Flatbush, being a farmer is like being a doctor without having a medical degree, collared greens, eggplant, squash, onions, he needed to have animals on the farm for the shock factor and media attention, New York Magazine, mosquitoes, the backyard wasn't even usable before he made a farm, hydroponic equipment, rabbits,Manny Howard Talks More About His Farming Adventure (15:54)
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Roberta's, Fairway Market, Brooklyn Grange, chicken success stories, meat birds, crack ho chicken, industrial fly traps, the crack ho chicken laid an egg and ate it, haters love failure, Manny was very hated, cabbage, arrogance not information propelled Manny, he attacks the job by doing no preparation, a tornado hit Brooklyn and knocked down a tree, Manny mostly ate canned and frozen foods instead of the fresh vegetables he imagined, the chicken coop was a great success, disconnecting himself was worth it, duck fat, his daughter negotiated the ducks freedom, poultry don't care much for humans, they are not the celebrities of the farm world, chickens are local to a forest in Indonesia,How Important is the Locavore Movement? (4:53)
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Ron cares more about quality, he buys sea salt from a guy in Portugal, the sea salt from Maine was not as good, Manny wouldn't wish his experience on his worst enemy, kale, people who shop at farmers markets want their food to look better than food at the grocery store, it doesn't have to look pretty to taste good, the locavore movement is a consumer strategy, nobody is clear about carbon footprint implications, New York state apples are great, why bring them from Washington?, upstate used to be a big dairy region, subsidies,Solving the School Lunch Dilemma (14:11)
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school lunches, no cooking?, procurement contracts need to be changed, staff has no clue, you have to start with infrastrucute, partner public schools with chef, there is sometimes a divide between action and idea, regulation issues, unions, budgets, children end up with 91 cents per meal, if NYU and Columbia bought from small farms it could change things, James Madison University, Virginia Tech, lack of marketers or distributors, people need to learn how to cook, Patrick thinks its crazy to assume people will cook, what type of livestock protection do you need on a farm?, urban solutoins?, next week preview, music by Cherryholmes,To comment on this episode click here. There are currently Comments
