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First Aired - 08/30/2010 01:00PM
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This week on Let's Eat In Cathy hosts ethnic food fanatics Wendy Chan and Joe DiStefano to discuss the goings-on in NYC's most ethnically delicious borough, Queens. The Asian Feastival is coming up, and the gang discuss why there is no better place to have it than Flushing Queens. The Feastival is a one day culinary explosion--a series of events and tastings and discussions all taking place on September 6th starting at noon. Give a listen and find out what these ethnic foodies would make for their special someone on a date. This episode was sponsored by Fairway: like no other market.
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The Asian Feastival w/ Wendy and Joe (14:40)
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Wendy Chan, Asian Feastival, Joe DiStefano, Orange Hi-Tops, Queens, Orange is the Mets color, why is it the right time for the Asian Feastival?, recruiting a large number of Asian Restaurants to be in the same event, the best place to have it is in Flushing Queens because its essentially Asia!, there are a lot of immigrants that have gone out of the way to procure the exact ingrediants sauces and condiments from home, you can get exactly what you get in the back streets of Taipei, people may find Queens ethnic food daunting, Leah Mclaughlin, Edible Queens, Yak, fostering an Asian community that is not just about being Chinese or Japanese or Korean etc, helping foreign governments promote their cuisine in America, education and exposure is important, Asian Fusion, Bounty is a Sri Lankan Restaurant in Flushing, there is not a lot of intermixing, MNT is Tsing Dao food with high standards of freshness and cleanliness, Wendy really appreciates people that don't comprimise on their qualit, at the end of the day there are a lot people that love and want real Asian food but don't know where to find it, the Feastival is a curated show, small restaurants are targeted by people trying to rip them off and so are very cautious, bringing value and profile to smaller and deservfing restaurans=ts, one goal of the Feastivali is to distinguish what is Sri Lankan or Indonesian etc, Cathy is doing a farmer's market talk, Fuzzy Melon, Joe's walking tour, the infamous shopping mall, head cheese from China?, lamb face salad, Queens Crossing to show the newer upscale side of Flushing thats emerged in the last two years,Durians and Dates (14:33)
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Fairway Markets, Wendy is a rooftop gardener, rooftop gardening is time-intensive, internationally ingredients are more important, the basis of good food is the best and freshest ingredients, never writing a menu until you have your ingredients is common sense, in Asia there are still people shopping from the Wet Market which is like a farmers market except its their way of life, fish swimming in basins of water, meat hauled on a bicycle and butchered at the Wet Market, convenience is so prized in America we want something that tastes like its fresh but takes no time to make, Joe does not cook a lot, the last thing Joe made was shrimp and grits while working as a line cook at Jimmys 43, the last thing Wendy cooked was Ox tail with red wine, Wendy personally makes sure every program in the feastival is short and sweet but wth depth to it, aroma is a natural attractive aspect of food, Durian fruit are notoriously stinky, Durians are banned in Singapore, Dragon Fruit, Joe's most date worthy food for a fun date is Ice Fire Land a Taiwanese hot pot restaurant in Flushing, Wendy would take her husband to a Japanese restaurant called Kazuno in Forest Hills, AsianFeastival.com, tickets are online now!,To comment on this episode click here. There are currently Comments
First Aired - 09/21/2009 03:30PM
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On the third episode of Hot Grease: Nicole welcomes Yonette Fleming to the studio to discuss the Hattie Carthan Community Garden in Bed-Stuy. Also, don't miss this week's Hot Five with Crystal Bobb-Semple of Brownstone Books.
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Yonette Fleming and the Hattie Carthan Community Garden (8:15)
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access to fresh food, District 36, Yonette Fleming, Hattie Carthan Community Garden, Bedford Stuyvesant, definition of a food desert, food desert=limited or no access to fresh food, 1/3 of residents live in poverty, intersection between low rates of consumption of healthy foods and high disease rates, Michelle Obama and farmers' market by The White House, Hattie Carthan Community Garden has been operating since 1991, how do we define health?, Shirley Chislom, Chislom 72, Shola Lynch, New York City election 2009,Community-Building Farming Ventures (12:45)
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Yonette Fleming, Hattie Carthan Community Garden, the story behind the garden's inception, Hattie Carthan was an activist and environmentalist, Carthan had radical ideas for change in Bed-Stuy, home to fifty fruit-bearing trees, very active community garden, health beyond machines and drugs, food beyond corn flakes and corned beef, Yonette's other community-building ventures, Yonette: the planet is my mandate, Yonette has tended to herb garden at Hattie Carthan Garden for six years, Hattie Carthan Farmers' Market-now housed on a piece of land that was once an abandoned lot, Carthan Garden now considered a farm, markets run through November 7th., harvest chard collard greens sweet peppers sweet potatoes etc, this and every Saturday until November 7th bring foodstamps coupons and senior citizens' coupons and eat locally grown foods, Harvest Drum and Movement Circle, October 10th 11AM dedication and unveiling of mural, Hattie Carthan Garden measures roughly 2 acres, fruit bearing trees, greenguerillas.org, environmental groups,The Hot Five with Crystal Bobb-Semple of Brownstone Books (9:05)
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five things on fire in the food movement, independant bookstores are a dying breed, Crystal's Hot Five reads, Mad Hungry: Feeding Men and Boys, The Sneaky Chef, how to pack kids meals with nutritious ingredients, Food and Wine 2009 Cookbook, www.brownstonebooks.com, info@brownstonebooks.com, Brownstone Books 409 Lewis Avenue Bed-Stuy Brooklyn, Vegan Soul Kitchen by Bryant Terry, The Moosewood Cookbook, Molly Katzen, Lucinda Scala Quinn,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2013 01:00PM
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How do livestock protect the environment? This week on The Farm Report, Erin Fairbanks calls up Judith Schwartz, author of Cows Save the Planet to discuss erosion, carbon, and the health of the planet. Tune into this program to hear Judith talk about the natural grazing habits of herbivores like cows, and how these tendencies help keep the ecosystem in check. How do animals contribute to the biodiversity of plant species? Learn more about topsoil; what is topsoil, and how is it created? Listen in to hear how Judith hopes her book will inspire the future of consumers, and influence producers to adopt alternative land management practices. Tune in and learn how proper holistic land stewardship is a political issue, and how you can affect change. This program has been brought to you by Bonnie Plants. Thanks to Idgy Dean for today's music.
"The livestock functions as biological accelerators- they move this process forward. They keep the carbon cycle, the water cycle, etc. from getting out of whack." [13:50]
"For every ton of grain produced, seven tons of topsoil are lost." [17:50]
-- Judith Schwartz on The Farm Report
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Land Management (14:19)
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Judith Scwhartz, Cows Save the Planet, economics, CO2, agriculture practices, fossil fuels, grazing, land management, land restoration, Allan Savory, cows, pasture, natural predators, herbivores, biodiversity, organic matter, bare soil, carbon, Bobolink Dairy & Bakehouse, holistic planned grazing,Topsoil (22:56)
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perennial grasses, The Farm Bill, grasslands, deep-rooted grasses, liquid carbon pathway, native grasses, topsoil, aeration, organisms, fungi, microbes, water, erosion, flooding, keyline plow, P.A. Yeomans, Australia, Slow Money, holistic management, Tucker Square, Lincoln Center, epazopte, duck eggs, charcuterie, Jonathan White, Nina White, brie, Jean Louis Palladin, rye, Bill Telepan, strawberries, Windsor Terrace, Bay Ridge, Sunnyside, Socrates, sustainable seafood, Union Square, Educated Eater,To comment on this episode click here. There are currently Comments
