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First Aired - 11/21/2010 12:00PM
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This week on The Main Course Patrick and Katy sit down with chef and caterer Mary Cleaver of Cleaver Co & The Green Table. The gang discussed a myriad of food issues, covering everything from how the sustainable food world should (or shouldn't) engage the industrial food complex, the stress of the catering world (including some catering horror stories), and how to deal with those wrenches in the machine of progress known as deadbeats. Next up was Liz Grossman, managing editor of Plate Magazine, who called from Chicago to give a quick breakdown of the food seen in The Windy City, and how a history of meat packing has affected the local palate. Don't miss this excellent double dose of food and sustainability banter. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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The Main Course Introduction (9:55)
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Patrick Martins, Katy Keiffer, zone hopping, Heritage turkey mail order season!, we now have kosher birds, we will fiercely grow until the big companies come to the table, today's guest: Mary Cleaver, Cabot Cheese, www.cabot.coop,Mary Cleaver of Cleaver Co & The Green Table (18:27)
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Mary Cleaver, Cleaver Co., The Green Table, Mary couldn't understand why you can't find local produce in New York, exotic produce in off season months, food miles, Mary arrived in New York in the late 70's, seasonal ingredients, learning about food supply, food with high water content tastes better closer to the source, Cleaver Company was hired by St Paul's church after 911, distribution and processing, it's become a huge hurdle, truckers, Brooklyn Grange, micro greens, hot sauce, jams,More with Mary Clever: Catering & Dealing with Deadbeats (41:36)
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The Green Table has the cleanest ice machine in NYC!, abundant food supply gets vote, greed and low quality seeps in, capitalism without values, higher price tag on sustainable foods, school lunch, asking too much of the sustainable food movement to feed the public school system, create new models first with other institutions, growing the movement, the layout of cafeterias need to be changed, catering, seems like everybody is doing it, it's difficult: many moving parts to manage, every job is different, performance art, full design work, collaborative business, getting stiffed on a bill for catering, collect before the event!, getting the best ingredients yet staying competetive, good ingredients bring food cost up, you can't charge that much more than market rate, do it yourself movement: Mary has always done it herself, urban foraging, what power do we have over politics?, don't vote for people with pockets in the corn lobby, public grade system should hold everybody accountable, there is no reason why food should be cheap, we should value our food, there needs to be a big chef who opens a fast food restaurant, sustinable frozen dinners, mobile slaughterhouse, 10 animals a day, less expensive than building from scratch,Liz Grossman, managing editor of Plate Magazine (20:14)
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Plate Magazine, Elizabites, Liz Grossman, Liz and Katy went on a pork crawl!, American pork board, in Chicago: when people think about going out, they are thinking about a steak, hard to break ground with new cuisine, whole pig demonstrations, many chefs are pushing to bring restaurants to the streets, Bill Telepan, communal dining, amazing flavors, high quality and reasonable price, casual formula, low cost entrees, Graham Elliot, Grahamwich, www.elizabites.com, www.plateonline.com,To comment on this episode click here. There are currently Comments
First Aired - 11/07/2010 12:00PM
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This week on The Main Course Patrick and Katy talk to Matthew Weingarten of Sodexo about the important (and admittedly difficult) process of improving the food in our institutions: schools, museums, stadiums, and more. Next Chris Parachini, owner of Roberta's, stops by to talk about the myriad of projects he and the Roberta's team have going on--including a burgeoning catering wing and a new slice joint in the works. Joshua Sharkey owner of Bark Hot Dogs talks about what good hot dogs are made of, what not-so-good hot dogs are made of, and why minimalism is key to a great dog. Finally Patrick and Katy set off a new series exploring the food scene in cities around the US; food critic Tim Carman talks to them about Chicago hot spots and the diner that Obama made a mecca.
Photo 1: Matthew Weingarten, Photo 2: Chris Parachini, Photo 3: Joshua Sharkey (right)
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The Main Course Introduction: Matthew Weingarten of Sodexo (24:28)
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Heritage Radio Network, S. Wallace Edwards & Sons, The Main Course, Patrick Martins, Katy Keiffer, Matthew Weingarten, Executive Chef of Sodexo, sustainable sourcing, waste management, water usage, energy management, public school food, Patrick is sick of the school food talk, no win situation financially, we should focus on corporate cafeterias, private schools, Sodexo is a food service based company, community based services, a call to entrepreneurs: distribution is key!, there is population density in New York, it's hard for somebody new to break in, new processing facilities could help make regional networks, vertical integration, institutional change, Heritage Foods USA is working with Virginia Tech and Emory University,More with Matthew: Game Meats, Sustainable Recipes & The Sodexo Model (20:24)
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Inside Park at St Bart's, charcuterie, game meats, heritage cuisine, recipes don't last for 500 years unless they are sustainable, nutritionally economically and agriculturally, game birds, Sodexo, Better Tomorrow, Coroporate Citizenship, changing the landscape can be challanging, demographics study, cost of health care services, new food model, money for change has to come from somewhere, we need more investors, 10 years vision: financially stable sustainable model to deal with distribution chains that bring local foods and farmers into larger corporations, when Sodexo makes a change it's monumental, where can you eat Sodexo?, www.sodexo.com,Chris Parachini, Owner of Roberta's (19:54)
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Cherryholmes, Chris Parachini, Roberta's, has grown into a business, do it yourself movement, everybody at Roberta's makes their own job, how does Roberta's keep up with all the projects they have going on, the mobilization of Roberta's, the small projects don't supersede the bigger concepts, Brooklyn Grange, rooftop farm, you can feed a good amount of people with an acre, Roberta's is always a project or two ahead of what the infrastructure can support, growing the movement, Gabe McMackin heads the catering department, anything anytime anywhere, catering the Scope Art Festival, 30,000 people over 5 days, Chris's hobbies, sailing, behind the scenes at Roberta's, Josh Corey, he has more work than a human can do in a day, on site carpenter designer and handyman, development of the kitchen, Best Pizza just opened,Joshua Sharkey owner of Bark Hot Dogs (34:31)
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Joshua Sharkey, Bark Hot Dogs, price point is tough, product driven, hot dogs are an emulsified meat, at Bark they use three cuts for their hot dogs, pork shoulder pork jowl and beef shoulder, Josh thinks nitrates are essential for hot dogs, they preserve the meat and give you that pink color, natural casings to get the snap, there's no secret for cooking it, slowly roasted on the grill, finish it really hot, Polish butchers have really good stuff, www.barkhotdogs.com, new projects on the horizon,Tim Carman, Food Critic for Washington City Paper (15:00)
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Tim Carman, Food Critic for Washington City Paper, DC doesn't have a deep and abiding food culture, technically considered part of the south, transient culture, DC signature dish:, all over the map, Ben's Chili Bowl, signature restaurant of DC, soul food/diner, classic throwback diner, Jose Andres, is there a food quality change during administrations, independent restaurants have great relationships with local farmers in the DC area, institution food, cafeteria food, prepackaged food, tourist food along The National Mall, museum food, hot restaurants in DC, Penn Quarter, Cafe Atlantico,To comment on this episode click here. There are currently Comments
First Aired - 09/23/2012 12:00PM
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This week on The Main Course, Patrick Martins checks in on the Eat Real Festival on the west coast with festival organizers Renato Sardo and Anya Fernald, formerly of Slow Food International. Renato and Anya discuss what it took to get real, healthy and delicious food to the fourth annual Eat Real Festival in Jack London Square in Oakland. Later on in the show, Nicolette Manescalchi, sous chef at A16 Restaurant, checks in and gives some insight into back of the house culture. Learn more about processing, butchering, pasta making and ordering schedules. Finally, host of The Mike & Judy Show Mike Edison previews his upcoming Fifth Annual Banned Book party and talks politics, censorship, hot librarians and more! This program was brought to you by Tekserve.
"I want somebody to be able to walk around and feel safe with whatever their kids want to eat."
---Anya Fernald of Eat Real Festival on The Main Course
"Having to saw through all the limbs on a pig is a workout!"
"I like the cuisine of Southern Italy because it focuses on using fresh ingredients and letting those flavors shine through."
--- Nicolette Manescalchi, Sous Chef of A16 restaurant.
"The real heroes are the librarians - they are the ones who keep [banned] books on the shelves."
--Mike Edison on The Mike & Judy Show
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The Main Course: Eat Real Festival! (14:16)
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Renato Sardo, Slow Food International, Baia Pasta, Eat Real Festival, Anya Fernald, vendors, food festival, off cuts, food tucks, healthy food, sustainability,To comment on this episode click here. There are currently Comments
