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First Aired - 05/12/2013 12:00PM
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Dine at 'the end of the line' and learn about olive oil on this week's episode of The Main Course. Patrick Martins is joined in the studio by Bonnie Pipkin and Tania Ryalls, founders of the blog End of the Line Dining. Hear about Bonnie and Tania's idea to eat at restaurants at the end of New York City's subway in order to explore neighborhoods and different cuisines. What neighborhoods have they explored thus far, and how have they been received as neighborhood outsiders? Find out where Bonnie and Tania are headed next, and hear about Bonnie's last day as a waitress at Roberta's! Later, Patrick invites Steve Jenkins of Fairway Market to talk about his history in the food world. Find out how Steve initially became fascinated with foreign cheeses and meats, and why he has become disillusioned with the FDA's stance on importing cheeses. Steve talks to Patrick about the three criterion necessary for choosing a quality olive oil for your kitchen, so make sure you tune in to this week's episode of The Main Course! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to Obey City for today's music.
"I would write down the name of the cheeses from the labels when I was in Paris, because nobody over here knew any of those cheeses or charcuterie- and then I went and did that in Milano!" [24:45]
"How can I operate as a master cheesemonger when 45% of the cheeses that I want, I'm not allowed to get from the idiot FDA?" [29:00]
"You're not going to find a bottle of olive oil at a supermarket in this country that is worthy of your kitchen." [37:15]
-- Steve Jenkins on The Main Course
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End of the Line Dining (20:16)
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Bonnie Pipkin, Tania Ryalls, Steve Jenkins, End of the Line Dining, culture, White Castle, Jamaica, Queens, Peruvian food, Mom & Pop restaurants, home cooking, Bedford Park, NYC subway, Forest Hills, Brighton Beach, restaurant recommendations, borscht, pickling, Mari Vanna, endofthelinedining.com, subway maps, naked Roberta's waitress, Roberta's, server,How to Buy Olive Oil (37:02)
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Evolutionaries, The Cheese Primer, Olive Oil, The Food Life, Dean & Deluca, Paris, Iceland, London, artisan, fishmonger, Milan, Peck, Mimi Sheraton, Fairway Market, Jefferson Market, essays, Slow Food, microbes, polite, unfiltered olive oil, vinegar, vanity, olive oil tasting, fruity, polyphenols, oxidation, New York Olive Oil Competition, olive variety, mono-cultivar, Bittburger, pilsner, meat, poultry, rye straw, wild boar, Marion Nestle, Red Hook, Hurricane Sandy,To comment on this episode click here. There are currently Comments
First Aired - 02/03/2013 12:00PM
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Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick and Tomas chat about home cooking in New York City, and why Tomas' hometown of Houston, Texas is the epitome of the American melting pot. Tomas talks about his time learning to cook in Italy, and why Italian food is so universal. Why is eating horse an acceptable practice in Italy? Hear some of the parallels between cooking and jazz! Later, Patrick calls up Allan Benton to talk about the history of American curing. Find out why Allan began using quality pork for his bacon and hams instead of feedlot animals. This episode has been sponsored by S. Wallace Edwards & Sons.
"Nothing can prepare your for cooking in a restaurant other than cooking in a restaurant." [7:50]
"There's a way to get every flavor profile with what Saxelby has, so why not (use American cheeses)?" [23:45]
"Jazz is kind of like food; you have to start with basics. You need to know your scales, but from there, you can open it up." [29:10]
-- Tomas Curi on The Main Course
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Perfect Kitchen (22:22)
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Jason Denton, Corsino, Allan Benton, Ray Lewis, Baltimore Ravens, gluttony, San Francisco 49ers, Puritans, consumption, guilt, Michael Pollan, Marion Nestle, feast, orifice, sustainable food movement, Washington D.C., Houston, Tomas Curi, Italy, home cooking, spaghetti, Seamless.com, take out, immigrants, oil, Texas, cuttlefish, prosciutto, horses, Gabriella Ganugi, modern food, Baroque, Portland, wine, A Voce, Hillary Sterling, perfection,American Ham Curing (29:25)
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Italian cheese, Saxelby Cheesemongers, Mediterranean, North Africa, Sicily, coffee, rice noodles, No Goat Left Behind, eating goat, eating horse, ribeye, filet mignon, sweetness, beef, PETA, slaughterhouse, starvation, pet food, jazz in the kitchen, Miles Davis, In a Silent Way, modal jazz, pork belly, commodity, bacon, tripe, veal, Mexican soup, hangover cure, hominy, grated cheese, healthy food, menu, pork ragu, vegetarian, vegan, cuisine, Newsom, Edwards, homesteading, Tennessee, curing, sustenance food, cattle, pigs, grain, feral hogs, Peter Kaminsky, Pig Perfect, feedlot, aging, family tradition, ham, quality, salting meat,To comment on this episode click here. There are currently Comments
First Aired - 12/18/2011 12:00PM
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Legendary food activist, journalist and acclaimed writer Michael Pollan joins Patrick Martins for a very special episode of The Main Course. Michael shares some of his new "food rules" as featured in his latest book, "Food Rules: An Eater's Manual". He tells listeners why they should eat close to the earth, serve vegetables first, remember that milk is a meal and stop acting as "short order cooks" for their children. Later in the show, Patrick asks Michael a variety of questions from Heritage Radio Network hosts including concerns about population growth, the decline of cooking from home, elitism in the sustainable food movement and political influence on our food system. If you are at all interested in the way we eat and the way we affect our planet, this is a must listen. Also on the show, Robert Stehling of Hominy Grill. This week's episode of The Main Course was sponsored by S. Wallace Edwards & Sons
"The fear of hunger [in the world] has encouraged people to over-eat...Forcing your children to finish what's on their plate is probably not such a good idea. We should be learning how to leave something on our plate, symbolically, in order to get in control of our appetite."
"We accept a hierarchy of taste everywhere but food."
"There some recent studies that suggest sustainable agriculture could feed 9 billion people."
"When you outsource the cooking of your food to corporations, your health suffers."
"The cheapening of our food has subsidized our falling wages. We won't be able to find a way to get out of this until we find a way to get money in people's wallets so they can afford real food."
"Michelle Obama has done a lot to raise the profile of good food. I wish her husband would back her up a little more strongly with policy."
--Michael Pollan on The Main Course
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The Main Course: Michael Pollan (30:13)
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The Main Course, Patrick Martins, Heritage Radio Network, Michael Pollan, Food Rules: An Eater's Manual, new rules, eat close to the earth, nutrition from liquids, milk, calcium, calories, serve vegetables first, meat consumption, balanced diet, short order cooks, overeating, communal eating, Slow Food, food anxiety, sustainable food movement, sustainability, nutrients, carbohydrates, relaxed attitude towards eating, population growth, sustainable agriculture, 9 billion people, food production, food yields, organic agriculture, farmers, decline of cooking, cooking from home, fast food, breakfast cereal is no longer eaten at breakfast, famine, elitism, class-ism, food prices, advocacy journalism, Obama administration, Michelle Obama, Wendell Berry, Francis Moore-Lappe, Joan Gussow, Marion Nestle, Eric Schlosser,Reactions from Patrick & Robert Stehling of Hominy Grill (18:41)
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Hominy Grill, unhealthy food at restaurants, Southern cuisine, chef responsibility, cooking from home, food costs, elitism, price points, Charleston, Agrarian society, shortening the food chain, over development, land values, growing seasons, South Carolina, www.HominyGrill.com, Robert Stehling,To comment on this episode click here. There are currently Comments
