In The Drink
LIVE 10:00-10:30am EST
First Aired - 09/23/2010 12:00PM
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This week on A Taste of the Past Linda speaks to Joe Bastianich & his sainted mother Lidia Bastianich for a discussion about Eataly. The largest artisanal Italian food and wine marketplace in the world, Eataly is the brainchild of Mario Batali, the Bastianichs, and Oscar Farinetti, founder of the original Eataly in Turin. Tune in to find out how the project came together and for a break down of the immense scope of this wildly successful undertaking. Find out how Joe is handling selling everything from cookware to crudo to beer from a brewery on the roof, all in one place. This episode was sponsored by Heritage Foods USA.
Photo 1: The B&B Family, Photo 2: Eataly layout
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A Taste of the Past: Joe Bastianich (15:29)
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Linda Pelaccio, Heritage Radio Network, Heritage Party this Saturday!, Heritage Foods USA, A Taste of the Past, Joe Bastianich, Eataly, celebration of Italian food, line price is 10% under Whole Foods, Eataly is truly a marketplace, we make what we sell we sell what we make, 12,000 unique visitors a day to Eataly, B&B has about 25 restaurants under its belt, Pat LaFrieda, retail items are incredible at Eataly, largest selection of dry pastas in the world, Oscar Farinetti,Lidia Matticchio Bastianich (12:06)
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Lidia Matticchio Bastianich, she is currently writing a childrens book, Lydia has been giving demonstrations at Eataly, the Italian partners are from Piedmonte, every month they will feature another region, Lydia writes recipes that are accessible enough for people to cook at home, Lydia is coming out with a new line of cookware, Lydia's Kitchen, Alan Richmond, Nonna Tell Me a Story: Lidia's Christmast Kitchen, Lidia's Italy, www.lidiasitaly.com, Lidia wrote her first book in 1990,To comment on this episode click here. There are currently Comments
First Aired - 05/30/2013 01:00PM
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Lorraine Lewandrowski is an advocate for commodity farmers in Upstate New York. This week on The Farm Report, Erin Fairbanks calls up Lorraine to talk about dairy in New York, and how the federal milk price system puts New York dairy farmers at a disadvantage. Hear why Lorraine believes that New York City food groups need to support commodity farmers, and why supporting these farmers should not be a polarizing issue. Tune into this episode to learn about the different classes of milk in the state, and how farmers are paid out based on what dairy product they are providing. This episode has been brought to you by Whole Foods. Thanks to Obey City for today's music.
"I would like to see the urban food movement reach beyond the people that sell to them at farmer's markets and CSAs, and look Upstate." [8:50]
"The farmers and the food movement have a lot in common. We're both seeking a better food system." [24:00]
-- Lorraine Lewandrowski on The Farm Report
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Milk Prices (18:29)
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Solid waste, garbage, farmers, commodity, the food movement, dairy farmer, Brooklyn, rural New York, Lorraine Lewandrowski, dairy farms, herd size, coop system, milk prices, Federal milk marketing, Mark Bittman, Vegan After Six, Kristen Gillibrand, Just Food Conference, open habitat, grasslands, Green Grass Green Jobs, grazing, meat production, diversity, vegetables, Fage, Chobani, fracking, The Farm Bill, food security, Governor Cuomo,Problems with The Food Movement (19:00)
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Mayor Laguardia, milk classes, yogurt, cheese, milk powder, Dean Foods, marketing, Kraft, New England, land tax, worker's compensation, cow islands, artisan cheese, Slow Food, Farm Bureau, NYU Food Day, Anne Saxelby, Forest Hills, Liz Carollo, Greenmarket, Red Jacket Orchards, Long Island Seafood, compost, food scraps, architecture, Tudor, Queens, Cuban Sandwiches, peonies, Socrates Sculpture Garden, Ft. Washington, Union Square, Louisa Shafia, Mario Batali, fresh pasta, Hunter College,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2009 03:30PM
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On this week's Hot Grease, Nicole interviews Waleed Cope and Fredrecia Hartley of Bed-Stuy Alive, a week-long festival celebrating Bed-Stuy's cultural diversity. Also, find out who's taking the leap into the good food movement on the Frying Pan.
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Bed-Stuy Alive Week (10:40)
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Brownstone Books, Hattie Cathan, Bed-Stuy Alive Week, Waleed Cope, Bed-Stuy has one of the largest collection of brownstones in New York, Bed-Stuy notables, Bed-Stuy Alive: week-long festival, how to promote and highlight all that Bed-Stuy has to offer, what makes Bed-Stuy alive unique?, www.bedstuyalive.org, event schedule, sustainability, health, Healthy Heart Community Dance, www.restorationplaze.com, new restaurants and businesses popping up in Bed-Stuy, Fedrecia Hartley,Burgeoning New Bed-Stuy Eateries (13:10)
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Bedford Stuyvesant Restoration, Bed Stuy TV, Peaches Restaurant, prosciutto & melon, commodity pork bred to be whiter and flavorless, Therapy Wine Bar, Sarah Jane's, Salumi Cured Meats, Orchard Cafe, Bed-Stuy food pioneers, Sugar Hill Supper Club: 615 Dekalb Avenue, health conscious consumers, interest in sustainability among low-income communities, www.bedstuyalive.org,To comment on this episode click here. There are currently Comments
