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First Aired - 01/25/2010 03:30PM
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This week on Hot Grease, Nicole talks with Kamal Grant about the history and future of doughnuts. Also on the show for The Hot Five, Ed McFarland of Ed's Lobster Bar.
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Hot Grease Introduction: Good Food Movements (8:10)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Whole Foods Market, culinary happenings, Feb 1st-5th is social media week, Whole Foods Market Presents: Afternoon Snack A New York New Media Food Pannel, Cathy Erway, http://www.socialmediaweek.org/, San Francisco, SF Noir Food & Wine Event, In Defense Of Food, spoken word affair, Bryant Terry, Vegan Soul Kitchen, Athens Georgia, Georgia Organics Conference, Carlo Petrini, founder of Slow Food, Patrick Martins, Slow Foods USA, Roger Smith Food Writers Conference, Kara Newman, CSA, Community Supported Agriculture, Just Food, grassroots, farmers, http://www.foodculturist.com,Kamal Grant of Sublime Doughnuts (10:27)
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Kamal Grant, Sublime Doughnuts, the street thug of the pastry industry, all pastries are the same thing, flour water yeast butter and sugar, doughnuts get no respect, the history of the doughnut, they go back to 1830, document in American cookbooks, gained in popularity during World War I, Salvation Army cooked doughnuts overseas, Dunkin Donuts, designer doughnut takeover, http://sublimedoughnuts.com/, Hershey, The A Town Doughnut, Georgia Tech University, http://www.octanecoffee.com/, Octane Coffee, Cypress Street Pint & Plate, www.cypressstreetpintandplate.com/, doughnut burger,The Hot Five with Ed McFarland (7:34)
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Roberta's, Ed McFarland, Ed's Lobster Bar, The Hot Five, five things that nobody knows about lobsters, 5. lobster college, Maine, Robert Bayer, Lobster Institute, www.lobsterinstitute.org/, 4. sustainability of lobster, 3. lobster meatballs, 2. lobster prices, prices have gone drastically down, 1. eating the lobster, every part is edible,To comment on this episode click here. There are currently Comments
First Aired - 07/13/2009 05:00PM
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Kate Manchester talks with Matt DiRuggiero author of The Range Café Cookbook and then with Woody Tasch, venture capitalist on "Slow Money".
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Introduction and Show Summary with Kate Manchester (2:18)
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Edible Communities, Edible Santa Fe, regional culinary publications,Kate talks with Cookbook Co-Author Matt DiRuggiero (17:00)
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New Mexico, Bernalillo, remake and remodel, raised $10,000, motivation, community fundraiser, local involvement, Range Cafe, The Range Cafe Cookbook, www.RangeCafe.com/shop, Matt DiRuggiero, started as a pastry chef, chicken fried steak, chili and salsas, easy to cook at home, childhood recipes, flavors, quality ingredients, stay tuned for book signing dates!,Woody Tasch talks about his New Book: Inquiries into the Nature of Slow Money (10:47)
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Slow Food influence, ground up, investments, maximize your ability, farm successes, network of investors to gain interest in farms and the sustainable food movement, goal to rally thousands of investors to invest in local food systems, articulate an alternate vision of advancement, local communities, Slow Money workshops, farmers, entrepreneurs, educators, structure, markets, www.slowmoneyalliance.org,Woody Tasch and his Inspiration to Help the Structural Problems of our Country's Food Supply (24:32)
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climate change, macroeconomics, necessity for change, Slow Food inspired, Terra Madre, consumer dollars, soil erosion leading to crisis, what percentage of a consumer dollar goes to the farmer?, maybe 9 cents, Tom Miller speak about trying to complete capitalism, need to own the problem before you can fix it, Community Supported Agriculture, niche markets, Carlo Petrini, support of virtuous globalization, small diversified farms are growing according to recent census, biological and cultural diversity, re-birth, support entrepreneurs, vote with your dollar!, Organic Valley, A quote from Paul Newman, give back to the earth what you take,To comment on this episode click here. There are currently Comments
First Aired - 10/17/2010 12:00PM
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This week on The Main Course Patrick and Katy discussed how to turn the "farm to fork" movement into a major shift from commodity food with Helene York of Bon Appetit Management Company. Ed Brown of Restaurant Associates also chimed in to discuss how green initiatives can help others do what he does: serve sustainable food to over 400,000 people a day nation wide. Aaron Oster of Salumeria Rosi brought and discussed some delicious cured meats, and had a heated discussion with Katy and Patrick about subtly moving people along during their restaurant experience to prevent unnecessary and borderline rude loitering. Rachel Saunders, Author of "The Blue Chair Jam Cookbook" discussed jams, jellies, berries and their hybrid cousin boysenberries. Finally Dana Cowin and Kate Krader of Food and Wine Magazine joined Top Chef judge Gale Simmons and Singapore food expert KF Seetoh for a discussion on food trucks, street food, and the definition of "Die Die Must Try". This episode was sponsored by Fairway: like no other market.
Photo 1: Salumeria Rosi, Photo 2: The Blue Chair Jam Cookbook by Rachel Saunders, Photo 3: Gail Simmons
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The Main Course Introduction (11:06)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Fairway Market, Steve Jenkins, Carlo Petrini, Slow Food USA, Patrick started HRN as a model of Radio Bra Red Waves, food philoshopy, growing the movement, why don't restaurants drop checks on table to get them out?,Helene York of Bon Appetit Management Company (24:18)
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Helene York, Bon Appetit Management Company, Fedele Bauccio, founded in San Francisco, catering company, getting rid of mystery meat, local food, supply chain issues, making things more efficient for small producers, moving away from commodity food, regional infrastructure, institution food, distribution, treating meat as special food, meat standards, antibiotic free, sustainable production, food safety, farm to fork, measuring by sales not acreage, humane animal treatment, aquaculture, fish, species by species, sustainable seafood, farmed fish, shellfish, what are the three things Helene would tell a small farmer who wants to sell to Bon Apettit?,Ed Brown of Restaurant Associates (16:54)
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Ed Brown, Restaurant Associates, corporate dining, supporting the sustainability movement, green initiatives, budgeting around sustainable product, Restaurant Associates serves a 100,000+ meals a day in NYC, 300,000-400,000 people a day nation wide, institutional food, business models, culture of chefs, traceability, knowing where your food comes from is inspiring, produce vendors, distribution, growing the movement,Cured Meats with Aaron Oster of Salumeria Rosi (25:58)
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taxidermy, food philosophy, sustainable cured meats, guanciale, Aaron Oster, Salumeria Rosi, Cesare Casella, time limits on dining, turover rate, some people stay too long, Noodle Pudding Inc, WOOFing, farming in Europe, prosciutto di parma, traditional salumi, curing, rapid fire:, pork jowl, creamy, pancetta, pork belly, bacon is brined not cured, you can't eat bacon from the package, Mustela, pork loin, DOP, cured pork shoulder, vinoto, sopressata, mortadella, the life of a cure master, educating staff and customers, La Laiterie, bean varietals, black eyed pea was a very Italian bean for a long time, Slow Food, sustainable bean farts vs commodity bean farts,Rachel Saunders, Author of "The Blue Chair Jam Cookbook" (16:03)
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Rachel Saunders, Blue Chair Jam Cookbook, jam and marmalade classes, jam making, the plants own us, food photography, seasonality, jam is dynamic and engaging, Rachel is not a traditionalist, candied fruit, boysenberry, berries, Rachel is anti candy thermometer, www.bluechairfruit.com,KF Seetoh, Dana Cowen, Gail Simmons & Kate Krader (27:33)
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Dana Cowin, Food & Wine Magazine, street food, you cannot judge a dish by its color, Die Die Must Try, KF Seetoh, Singapore, food trucks, food carts, trucks can be good, carts aren't usually, Madison Square Park, Roberta's, Fatty Cue, revival of street food, growing the movement, thanks Dan Breindel!, Kate Krader, sea urchin pasta, Carlo Mirarchi, Top Chef DC, Tom Colicchio, David Chang, eating locally, sustainability, can the rest of the country catch up?, Anne Saxelby, industrial food power has fooled people by changing language, democratizing the language of ingredients, best contestant on Top Chef?, Kevin Gillespie, Woodfire Grill,To comment on this episode click here. There are currently Comments
