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First Aired - 09/26/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
This week on The Main Course Katy and Patrick sit down with a bevy of guests from the worlds of food, sustainability, and the arts. Alec Bradford of Leaping Waters Farms talked hybridization and animal husbandry. Next Patrick's father Joao Carlos Martins, famed pianist and conductor, regaled the group with a stories of his career plus a joke or two. Next Craig and Amy Good of Good Farms, Angus ranchers from the Flint Hills of Kansas, talked about their 48 years in the biz. Mario and Theresa Fantasma of Paradise Locker Meats discussed raising animals hormone and antibiotic free, and the current expansion process they're undertaking. Finally Chef Jacques Gautier & Jimmy Carbone of Jimmy's #43 hyped their upcoming Pig Island event on Governors Island: a pork-lovers dream come true. Don't miss this incredible who's who of folks in the good food movement. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef on the California coast.

Photo 1: Alec Bradford & Eric Ripert, Photo 2: Craig Good

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Cherryholmes, GIPSA rules, intended as a democratic equalizing rule, the government is trying to level the playing field, byt trying to level the playing field you hurt people raising high quality products that charge a premium, premiums and discounts for carcass composition, heritage breeds have more marbling and fat content, the role of women in agriculture, Paradise Locker Meats is a family business, Mario Fantasma started Paradise Locker Meats in 1995, Heritage Foods USA, Justus Drugstore Restaurant, interest in sustainability is growing across the country, people are sick of grocery store stuff, The Food Channel has sparked the explosion, food recalls, not many small farmers raise pigs, pig feed, what diets affect meat quality?,

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First Aired - 11/29/2009 01:15PM Download MP3 (Full Episode)
Hosted By
Patright
Sponsored by
Robertas
This week: an impromptu introduction of our "Trash Talk" segment plus Frank Reese and Verun Mehra.
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Frank Reese, Good Shepard Poultry, American Poultry Association, the definition of a heritage chicken, USDA, the bird grows slowly, mature weight for processing is 16-18 weeks, breed definition, Jersey Giant, factory farm system, there is one company controlling all the genetics worldwide, Tyson, chicken processing, market weight, Cornish Rock Hen, why should we care about heritage breeds?, biodiversity, heritage breeds have better immune systems, commodity birds grow 300 times faster, you have to wear a hazmat suit when to avoid getting the chickens sick, Dan Barber, Blue Hill Farm, high prices are due to infrastructure, labor eats you up when you work by hand, turkeys are a different issue, it's impossible to compete with commodity, turkey eggs, to do everything truly sustainable and naturally is very expensive, chickens are different, they are cheaper to raise, most animals are killed after they stop laying eggs, there were a lot of struggles this year with turkey's, www.reeseturkeys.com, Frank invented the word heritage, Cargill, turkeys and chickens in grocery stores come from mega farms, supermarkets, www.meetingplace.com, farm forward, www.farmforward.com, if you think it's too expensive: pay now or pay later, everybody wants to eat heritage breeds but not everybody can afford them, Men's Health, Butterball turkeys, sixty percent of the price hike is from the postage, the problem is not the turkeys it's the shipping and handling, poor people should not eat unhealthy food, animal rights, sustainable food, people are greedy, if you raised the heritage chicken yourself it would cost 50 cents a pound,

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First Aired - 01/23/2011 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
This week on The Main Course, Patrick & Katy shift their attention to one of the most well respected and enjoyed value added products in the protein world - charcuterie. Tune in and learn more about what goes into making these delicious products and what it takes to sell them. Hear from Anya Fernald, Taylor Boetticher & the head of Bar Boloud's charcuterie program. Later on the show, Micheal Hurwitz of Greenmarket stops by for his monthly segment and Mark Dingle tells us about his FoodieLink program. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com

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