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First Aired - 09/30/2010 01:00PM
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This week on The Farm Report Heather and Erin talk green markets with someone who knows them better than anyone: June Russell, who inspects farms to make sure they make the grade and are up to snuff so they can join in on the green market fun. June talks about what criteria she looks for in a good, clean farm, why its not always necessary to be organic, and how the green markets change with the seasons. This episode was sponsored by White Oak Pastures.
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The Farm Report: Green Markets! (18:18)
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Heather Hyman, Erin Fairbanks, June Russell, green markets, The Farm Report, White Oak Pastures, copycat farmers market, market language, producer rules, regional farms, out of region farms, how big is the New York region?, a circle around Poughkeepsie, what constitutes a producer, not everyone in the market is a farmer, fishers, bakers, etc, picklers, producers don't have to be organic but there are very high standards, how can farmers get a stand?, one year contract, 51 markets now!, June started with Green Market in 2004, food desserts, markets work best with community support, developing a consumer base, putting the face to your food, meeting farmers, Flying Pigs Farm, winter months are lonely, direct marketing,June Russell of Green Market (12:26)
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grain producers, heritage varieties, ancient grains, what type of grain is grown in the Northeast, hard wheats, New York state grows buckwheat like crazy, soft wheat, developing markets, we're all in this together, shared resources, how can we support the wheat movement?, Farmer Ground Flour, Wild Hive Farm Bakery, Don Lewis, flapjacks, New Amsterdam Market, www.grownyc.org, Taste of Green Market next Wednesday,To comment on this episode click here. There are currently Comments
First Aired - 08/24/2010 03:00PM
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This week on The Food Seen Michael sits down with Adam & Brad Farmerie of AvroKO design. Adam and Brad (the chef at Public and Double Crown) turned design firm consultants have helped some of the best restaurants in New York and beyond create a style from the ground up, focusing on everything from materials to their theory of a collective consciousness spanning both the food and the visuals. This episode was sponsored by White Oak Pastures.
Photo: Public NYC
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The Food Seen: Adam & Brad Farmerie (17:25)
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Michael Harlan Turkell, The Food Seen, White Oak Pastures, Adam Farmerie, Brad Farmerie, Public Restaurant, AvroKO Design Firm, designing for restaurants hotels lounges and bars, a direct connection to a living working animal, it's rare that chefs and designers can have a conversation, design of suburban America, growing up in the suburbs make you yearn to leave, gets the creative brain moving, drawing design elements from traveling, space design evolved from finding an era of recent history in which there was an epitomization of travel, intermingling of design and food,Ethos vs Aesthetics (16:22)
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challanges of working with family, early gin manufacturing, Westerners in distinctly Eastern places, British exploration of places they have traveled, put a flag in it!, Thailand, Chiang Mai, markets, implementing food market elements into design, many Asian restaurants fall into the same pattern, Malaysia, Double Crown, three day cooking process, lox, open for interpretation, painting yourself into a corner, chefs are not necessarily very open people, bar cart line was launched in Asia, blurring the line between service ware and furniture, what should a chef know about working with a designer and vice versa?,To comment on this episode click here. There are currently Comments
First Aired - 08/16/2010 01:00PM
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This week on Let's Eat In Cathy sat down with Matt Greco, chef of Char No. 4 in Brooklyn. Greco speaks about the myriad of whiskey, bourbon, scotch and ryes available at his restaurant, the southern food that accompanies them so well, and what his favorite dark distilled beverage is. Tune in for a breakdown of Matt's favorite ingredients at the moment, why pickled things taste so good with whiskey, and a preview of the upcoming Hudson River Blues and BBQ festival. This episode was sponsored by White Oak Pastures.
Photo: Char No. 4
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Let's Eat In Introduction: Bourbon Pairings with Matt Greco of Char No. 4 (17:29)
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Cathy Erway, Let's Eat In, Heritage Radio Network, White Oak Pastures, www.whiteoakpastures.com, Matt Greco, Char No. 4, American spirits, bourbon, whiskey, scotch, bourbon is more balanced than scotch, smoked meats, whole smoked pig, lamb tasting, tasting menus, can you pair whiskey with a meal?, don't be afraid of adding water and ice to whiskey, whiskey and soda, ease yourself into it, Katy Perry cocktail, bourbon bloody mary, pickling, sweet banana peppers, pickled carrots, ramps, what else pairs really well with whiskey?, baby beets, spiced pecans, most date worthy meal, sweet corn and lobster soup, house cured lamb pastrami, corn and basil stew, fennel broth,More with Matt Greco (10:57)
Tags:
favorite ingredients of the moment, corn, lima beans, canned beef broth, tomato broth, garlic, white wine, lima bean preperation, bacon appetizer, fresh summer minestrone, Hudson River Blues & BBQ Festival, open to the public, there are 5 participating restaurants, Fatty Cue, Matt likes to cook at home, he splits duties with his wife, ratatouille, Matt likes to make rib eye steaks at home, http://charno4.com/,To comment on this episode click here. There are currently Comments
