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First Aired - 05/01/2011 12:00PM
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Katy Keiffer is joined by guest co-host Jonathan Russo on this week's episode of The Main Course. Tune in as they dissect topics such as obesity, antibiotics in meat and local produce with a panel of guests covering all the ground between corporate and artisanal. Adam Foreman of Holton Farms explores grocery delivery models, Christopher Howell of Cain Vineyard & Winery discusses price points and scalability, Wendi Gretz, Senior Director of Field Marketing at Sodexo promotes healthier school foods and Michael Hurwitz of Greenmarket talks value added product amongst many other things. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com
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The Main Course Introduction: Health Care Reform & The Obesity Epidemic (10:54)
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Jonathan Russo, The Main Course, Heritage Radio Network, S. Wallace Edwards & Sons, Health Care Reform, food policy, food politics, obesity epidemic, processed food, fast food chains, antibiotic resistant diseases in commercial meat,Adam Foreman of Holton Farms (23:37)
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Adam Foreman, Holton Farms, family farm in Vermont, CSA, Community Supported Agriculture, produce, grocery delivery business, NYC, New York City, Fresh Direct, energy crisis, distribution, trucking costs, FoodEx, food prices, Slow Food, what is organic?, hand weeding, field monitoring, NYC is the largest audience in the US, price points, elitist argument, portion size, people should cook more!, affordability, access, why should only the wealthiest afford good food?, veggie buffet,Christopher Howell of Cain Vineyard & Winery (12:02)
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Christopher Howell, Cain Vineyard & Winery, Cain Five, wine, Napa Valley, artisanal wines, is the artisanal model scalable?, mainstream wine, predictable wine, distribution, film making, constriction points,Wendi Gretz, Senior Director of Field Marketing at Sodexo (25:08)
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Wendi Gretz, Senior Director of Field Marketing at Sodexo, college dining trends, local and regionally sourced food, sustainability, student board, www.forstudentsbystudents.com, student feedback, students know what they want, authentic is a new buzz word, embracing vegetables, healthier foods, agri-business, commercial meat, health implications, have any campuses refused to serve commodity?, food safety, supplier code, distribution, school food, elementary school's, Let's Move Initiative, Michelle Obama, A-Z Salad Bar, Marriott Food Services, livestock industry, Department of Agriculture, food guidelines, fair trade certified coffee,Michael Hurwitz, Executive Director of Greenmarket NYC (20:38)
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Michael Hurwitz, Greenmarket, why do so many organizations have the same mandate?, managing egos, community partnerships, Brooklyn Food Coalition, affordable local milk, entrepreneurship training, value added products, distribution networks, marketplaces, insurance requirements should not put small farmers out, New York State Farms,To comment on this episode click here. There are currently Comments
First Aired - 04/21/2011 12:00PM
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This week on A Taste of the Past, Linda invites food historian and noted author Andy Smith to the program to explore and dissect the history of the most popular tuber and a staple of most diets - the potato. Did you know there are over 200 varieties of potatoes? Find out more about the history evolution of the potato on this especially informative episode of A Taste of the Past. This episode was sponsored by Cain Vineyard & Winery
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A Taste of the Past: The History of the Potato (16:10)
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Linda Pelaccio, A Taste of the Past, Cain Five, Cain Vineyard & Winery, www.CainFive.com, Andy Smith, master of the single subject, potato, editor of the Oxford American Food, history of the potato, tuber, over 200 species of potatoes, food history, wild potatoes, crop diversity, green markets, Yukon gold, yams, sweet potatoes, no botanical relationship to potatoes, starch, basic diet for most people in the 16th century, diet food, commercial production is done by seed potatoes, one potato can produce up to 400 pounds, nutrition, Vitamin B6, Iron, Zinc, Fiber, Potassium, Ireland, potato famine, potato blight, Scandinavians, 200-300 thousand people in Europe died because of the potato blight, Southern Ireland,How the Potato Changed Our World (19:12)
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potato storage, freeze dried potatoes, Astronaut food, evidence of old dried potatoes, some have survived 500 years, marketing, frozen potatoes, World War II, fat food, French fries, grease, oil, potatoes have no fat whatsoever, the problem is with what we add, vehicle for other flavors, potato chips, Saratoga chips, credited as an American invention, psychological effect of potato chips, Ore Ida, frozen french fries, frozen dinners, potato vodka, specialty dishes, The Jones Soda Company, mashed potato soda, migration of the potato, China is the largest producer of potatoes in the world, potato salad, German potato salad, vinaigrette,To comment on this episode click here. There are currently Comments
First Aired - 11/30/2010 06:30PM
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This week on Why We Cook, Erica Wides aka Chefsmartypants teaches us a lesson about the fish we eat. Tune in and find out why you should avoid tuna sashimi at all costs, what the word "natural" really means in regards to food and why you should trend towards the little fish! This episode was brought to you by our friends at Cain Five Vineyard & Winerey: promoting sustainability and healthy living.
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Why We Cook Introduction: Eat the Little Fish! (10:54)
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Why We Cook, Heritage Radio Network, Erica Wides, Chefsmartypants, Erica's birthday was on Thanksgiving, Heritage turkey was delicious!, totally locavore Thanksgiving, Living Social, coupons, tuna sashimi, tuna are being pushed to the brink of species collapse, we shouldn't be eating tuna sushi, we should eat little fish, sardines, anchovies, herring, mackerel,Everything is Natural (8:10)
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soda, Erica got her friend to quit drinking Diet Sprite, this friend started eating tuna and salmon steaks a few times a week, make sure your wild salmon comes from the right place, Alaska, Erica also told him to buy grass fed beef, natural as a label doesn't mean anything!, everything is natural, we need more informed consumers, some restaurateurs don't care about sustainability, what CAN you eat?, little fish, www.seafoodwatch.org,Save the Tuna (8:48)
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lap dogs of the tuna industry, illegal fishing of tuna, poaching, Chilean sea bass, Atlantic blue fin tuna has been wiped out!, sustainable fishing, up until 100 years ago the Japanese didn't even eat tuna, considered it a trash fish, they started eating meat and then began to accept tuna, chefs boycott of swordfish, swordfish survived!,To comment on this episode click here. There are currently Comments
