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First Aired - 12/19/2010 12:00PM
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This week on The Main Course, Patrick & Katy are joined by a talented group of future culinary heroes; Teen Battle Chefs Joel Allette, Molly Bhuiyan and Fernando Rodriquez. The three teens recount their experience competing in the Teen Battle Chef competition at Whole Foods Market a few months ago, and discuss what it means to be involved in the sustainable food revolution at such a young age. Tune in to hear what these students have to say about the lunch they are being served in school, and how they think improvements can be made. Also on the show, Matthew Locricchio, author of "Teen Cuisine" & Christine Datz-Romero of the Lower East Side Ecology Center. 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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The Main Course Introduction (9:46)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, the Teen Chef show!, Health Core USA, men are underdogs when it comes to cooking, Matthew Locricchio, Teen Cuisine, Tekserve E Waste Event, holiday program has been sucessful at Heritage Foods USA,Teen Battle Chefs! Joel Allette, Molly Bhuiyan & Fernando Rodriguez (20:17)
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Amy Barone, Dr. Oz's vision, Family Cooks Productions, Whole Foods Market, Teen Iron Chef, the secret ingredient was apples, kids were judged on taste and presentation, Molly from Manhattan Center, Fernando from George Washington Campus, Joel from James Madison, Fernando is interning at Jimmy's No 43, he notices himself losing weight as he eats better, finding ways to make vegetables interesting, markets in Spain, Molly never cooked before joining Teen Battle Chef, pizza can be healty, power to the pizza!, disguising tofu, beet and carrot latka, food prejudice, Health Corps USA, www.healthcorps.org, Joel Allette, Molly Bhuiyan, Fernando Rodriguez,Changing School Food (20:17)
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changing school food, how can school lunch be improved?, the kids think it's terrible, there should be more options for kids, make the healthy options look and taste good, don't just reheat food that the government gave you, kids would choose healthier foods if presented with that option, school food ambassadors, it's a long slow battle to improve school food, skill level in the school cafeteria is a mixed bag, salad bars at school, PAC meetings, Parent Action Committee, Molly found hair in her food at school, Slow Food, preserving regional products and cuisines, lunch that kids bring from home looks way better than school food, it's stress relieving to cook, black bird pie, where are the healthy fast food chains?, 4Food, Chinese braised kale, there are a lot of people trying to create food careers these days, www.familycookproductions.com, www.healthcorps.org,Matthew Locricchio, author of "Teen Cuisine" (21:27)
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Matthew Locricchio, Teen Cuisine, Super Chef series, for schools and libraries, International Cookbook for Kids, Matthew doesn't think of things in terms of kid friendly, he likes recipes that work, staying away from deep frying, the book is very fun to look at, adults seem to like the book as much as the kids, book was photographed entirely in Brooklyn, James Peterson, hippie granola, souffles, cheese really helps rise the dish, making your own dough can be fun, New York Style Pizza, use good mozzarella, get the best ingredients and don't screw it up!, Teen Cuisine Vegetarian, the cookbook needed to use simple to find ingredients,E-Waste Events Christine Datz-Romero (16:45)
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Christine Datz-Romero is the Executive Director and Co Founder of the Lower East Side Ecology Center, partnership with Tekserve to collect E-Waste, materials are shredded and recycled, ten dates in January, each material is treated differently, sponsors pay for the expenses, if we don't recycle there will be many toxins in our waste, 70% of toxic materials come from 1% of trash, NYS passed a law that will make it illegal to dump computers in the regular trash, community based composting, pushing for legislation, environmental education, www.lesecologycenter.org, you can donate, the E-Waste events are a public service, all electronics are welcome, the only thing they won't accept are household appliances,To comment on this episode click here. There are currently Comments
First Aired - 12/12/2010 12:00PM
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On a very special episode of The Main Course, Patrick & Katy are joined by acclaimed chef, author and sustainable food titan Michel Nischan. Michel shares the story of his quick rise in the culinary world, and explains why growing up in a farm family helped him see potential for sustainability in food. The conversation later takes a more serious turn as the gang discusses what's wrong with our food system, and how we might be able to solve some of the problems that face our country. Tune in to learn some vital facts about Type 2 Diabetes, the fast food dilemma and what problems lower income families are actually faced with. This episode was kindly sponsored by our friends at The Barterhouse. For more information visit www.thebarterhouse.com.
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The Main Course Introduction (7:49)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Roberta's, The Barterhouse, Michel Nischan, Katy was going to meet with Dr. Temple Grandin tomorrow, the tour was cancelled, grading slaughterhouses,Chef Michel Nischan (18:28)
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Michel Nischan, The Victory Garden, Michel grew up on a farm, philosophy of buying direct from farmers, his first job as an executive chef was in 1981, it was hard to find many farmers 30 years ago, Slow Food USA was a huge help in growing the movement, the internet also helped, The Food Network, Fleur de Lys, Milwaukee, Michel's mom was a farm girl, he was cooking at age 14, Interstate Hotels, management development modules, Michele started opening hotels, making a restaurant for health conscious people, Michele's first son was diagnosed with diabetes, Type 2 diabetes can be stopped and reversed, white tablecloth restaurants are less than 5% of the consumer market, not many of them are farm to table, Heartbeat,Changing The Way We See Fast Food (20:03)
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Heartbeat Restaurant, Michele was aspiring to be a 3 star chef, creamless cream sauce, he decided that there is no substitute for cream or butter, fat is actually good for you, not the villain everybody thinks it is, what happens if you juice a sweet potato or corn?, Reebok Sports Cafe, direct from estate teas, there are no endorsments in the sustainable food world, fast food, value meals are not that cheap anymore!, making food that's ready on demand, all you need to do is change the ingredients, Asian street food is super good and super fast, there was a peroid of time where food and science came together, fast food as food security, flavor security, comfort food, we've turned food into fuel, airport food, Nell Newman, organic food at airports, Westport Country Playhouse, Paul Newman, moving the system to scale, Dressing Room, it's been the most amazing thing in Michele's life, Newman's Own donated to Slow Food,Wholesome Wave & Feeding The Under Served (31:15)
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Gus Schumacher, Michael was the human networking satellite, most people with Type 2 Diabetes come from under served communities, low income families just want cheap food, NAFI, immigrant farming initiative, it's less about access and more about affordability, Wholesome Wave works to provide access and affordability in urban and lower income communities, doubling the value of federal food assistant, Food Stamps, WIC, Farmers Market Nutrition Benefit Program, do lower income families want to cook?, Food Stamps are 70 billion dollars a year, Obama administration, George W Bush, OSIPO, food assistance, cuts across both sides of the aisle, redemption rates in neighborhoods, farmer revenues, The Fruit & Vegetable Prescription Program, coordination between doctors and non profit partners on the ground, Farm Bill, Health Reform Bill, shift from providing treatment to prevention, Centers for Disease Control, public education programs, industrial food lobby, tobacco change took a long time, we were a famine based culture in the 30's, value added processing and distribution facilities, turning waste into a revenue stream, school lunch, kids love fast food, not all people start off on the same plane in terms of access, once given the opportunity people gravitate towards quality, food is the great equalizer, www.wholesomewave.org, Sustainably Delicious: Making the World a Better Place, One Recipe at a Time, ariana Michael Batterberry,To comment on this episode click here. There are currently Comments
First Aired - 10/31/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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This week on The Main Course Patrick and Katy sat down with Amanda Hesser, author of "The Essential New York Times Cookbook: Classic Recipes for a New Century". Joining her was fellow food expert Andy Smith, an author and a lecturer who also teaches at the New School. Together they discussed food and food trends of the last century, often viewed through the lens of the 1400 dishes Amanda test-cooked (in her own kitchen) in order to compile and create the aforementioned NYTimes Cookbook. Later Phillip Gilmour of Momo's Sushi Shack talked about his transition from Williamsburg's Bozu to Momo's, and whether the sushi at Momo's Sushi is a distinctly American or Japanese take on the culinary artform. This episode was sponsored by Cain Vineyard and Winery: dedicated to the creation of three Cabernet blends, each drawn from its own unique vineyard source.
Photo 1: Amanda Hesser, Photo 2: Andy Smith
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The Main Course Introduction (12:33)
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Heritage Radio Network, Patrick Martins, Katy Keiffer, Cain Vineyard & Winery, www.cainfive.com, Certified Angus Beef, very little meat qualifies as prime, West Minster, Colorado, seed stock ranch, Aristocrat Angus, Katy was a butcher at Broadway butcher, Cargill has a no media policy, only 4% of hogs in this country were sold in the open market, Patrick supports Tom Vilsack, stopping packer to packer trading, reinstate dignity to the rancher,Food History with Amanda Hesser & Andy Smith (17:31)
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Amanda Hesser, The Essential New York Times Cookbook, food culture, the oldest recipe in the book is from Cafe Ole, 1852, Andy Smith, we ate a lot of meat at breakfast at that time, lard was the number 1 frying medium in America up until World War II, extra virgin olive oil, vegetable oils were targeted for Jewish people, Flying Pigs Leaf Lard, home made lard, war & cuisine trends, food history, food historians, recipes during wars for rationing, a stew in the 1950's would not have three different herbs, desserts and baking has always been great, wood fire cooking,Tecnhology & Trends Through the Decades (22:44)
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old recipes, Amanda tested 1400 recipes for the book, sorted chronologically, panna cotta, blenders, CuisinArt, microwaves, NY Times never really embraced the microwave, 1930's drinks, prohibition stopped sophisticated American cuisine, picks up again after World War II, Frizz, Americans drank less during prohibition, questionable water supply during the colonial period, alcoholism in America, wasn't as bad as people thought, it helped fix many problems, which countries helped influence American cooking, colonial dishes, Sri Lankan oyster curry, negative associations with Chinese, after Nixon went to China we started eating Chinese food, Craig Claiborne, got people excited about exploring, Ellis Island, recipes appear in public around 50 years after immigrants arrive,More on the New York Times Essential Cookbook (18:31)
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Alice Waters, Mario Batali, Thomas Keller, Eric Ripert, Andy Smith won the heritage ham at the Culinary Historians conference!, New York Times Party Cookbook with Amanda Hesser and Melissa Clark at the Chelsea Market, James Beard influence on the cookbook, onion rings, Julia Child, do recipes call for breed specific things?, what makes the NY Times Cookbook different than others?, it has everything from classics to modern recipes, all inclusive cookbook, changing role of women in the home, when did food become cool?, starts in the 1960's, Merill Stubs, Food 52, www.food52.com, Andy Smith, Potato: A Global History, Starving the South, Paula Wolfert,Phillip Gilmour of Momo Sushi Shack (18:04)
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Philip Gilmour, Momo Sushi Shack, sake, sushi, Phil started at Bozu, more famous in Tokyo than it is in New York, mixing up American and Japanese cuisine, Philly roll, Scottish salmon with pressed tofu, Japanese lime, Katy won't eat seaweed,Heritage Cooking with Steve Pope: Buzz Words (24:11)
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Good Shepherd Poultry Ranch, Steve Pope, Frank Reese, heritage cooking, heritage breeds, all nautral, hormone free, free range, Frankenchicken, Buzz Words, portable confinement, chicken tractor system, genetics, fat content, non mutated obesity, natural flavor,To comment on this episode click here. There are currently Comments
