24/7 Stream
Specials and Highlights
First Aired - 10/05/2009 03:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
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.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Bed-Stuy Alive Week (10:40)
Tags:
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)
Tags:
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
First Aired - 03/13/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Gus Schumacher & Richard A. Jones are the guests on this week's edition of HRN's flagship show, The Main Course. Gus Schumacher is a founding member of Wholesome Wave and formerly the Undersecretary of Agriculture for the Clinton Administration. Gus discusses his work with SNAP (Supplemental Nutrition Assistance Program) and farmers markets, and explains how we can add more "Nutrition" to the SNAP program. He also talks about the upcoming Farm Bill and how we can move towards a more local and regional food system in America. Richard A. Jones, author of The Beekeepers Bible, does into depth about beekeeping and the incredible lives of bees. This episode was sponsored by The Museum of Food & Drink. For more information on the "Get the Ball Rolling Fundraiser" click here.
Gus Schumacher
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction (8:20)
Tags:
The Main Course, Patrick Martins, Katy Keiffer, Museum of Food & Drink, www.MoFad.org, Thomas Waugh, March 27th,Richard A. Jones, Author of "The Beekeeper's Bible: Bees, Honey, Recipes & Other Home Uses" (33:59)
Tags:
Richard A. Jones, The Beekeepers Bible, history of beekeeping, biology, mythology, instructions for setting up your hive, multiple authors, bee biology, etymology, swarming, honey harvest, selectively breeding honeybees, ancient Egyptians, husbandry, mead, honey wine, bee intelligence, waggle dance, figure 8 dance, bee research, queen bees, honey production, nectar, pollen, nectar is fuel for bees, pollen has protein, royal jelly, worker bees, they can detect he queens death, brood food, bee hives, bee genetics, Colony collapse disorder, more prevalent in the US, bee monoculture, artificial insemination, honey flavors,Gus Schumacher, founding member of Wholesome Wave (15:55)
Tags:
Gus Schumacher, founding member of Wholesome Wave, SNAP program, farmers markes, 43 million Americans have access to food stamps, Supplemental Nutrition Assistance Program, Michel Nischan, putting more nutrition into the SNAP program, EBT, wireless credit card machines at farmers markets, market accounts, Cultivating Community, Amy Carrington, incentives for WIC and SNAP customers to buy fresh local and regional food, a generation that's forgotten how to cook, fast food, people actually DO like to cook, City Heights,Farm Bill, Main Tomatoes, Rising Oil Prices & More (13:16)
Tags:
centralization of the food system, regional and local food systems, regionalization, infrastructure change, rising oil prices, backyard tomatoes in Madison Maine, Maine tomatoes, new farm bill being negotiated, 2010 Farm Bill, supporting people who are investing money in food production, greenhouse horticulture, Kathleen Merrigan, Tom Vilsack, Martha Putnam, freeze in North Mexico, China, diminishing water, China consumers 50% of the worlds soy beans, grassland in Argentina, mono-cropping, how does change happen in Washington, fighting against lobbies, write to your congressmen, winter farmers markets in Massachusetts, Michael Batterberry, New American Farmer program, refugee farmers, Brooklyn Grange, Roberta's,To comment on this episode click here. There are currently Comments
First Aired - 02/06/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On today's episode of The Main Course, Katy Keiffer holds down the fort alone as she explores the intertwined worlds of bonsai masters and Japanese cuisine. Join in and she has a very inspiring conversation with bonsai master Julian Velasco, who shares his knowledge on bonsai techniques, history and how the small trees can teach us more about life and ourselves. The conversation then shifts to Japanese cuisine and sake, as Phillip Gilmore of Momo Sushi Shack shares the inspiration behind his Bushwick restaurant and talks about his experience working alongside Juilan for the upcoming Graceful Perseverance exhibition at the Brooklyn Botanic Garden. The kickoff event is Feburary 11th - learn more at www.bbg.org. This episode was sponsored by S Wallace Edwards & Sons. For more information visit www.surryfarms.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction (1:57)
Tags:
The Main Course, Katy Keiffer, S. Wallace Edwards & Sons, Heritage Radio Network,Julian Velasco, Bonsai Master (30:53)
Tags:
Julian Velasco, Bonsai, Graceful Perseverance, Brooklyn Botanic Garden, runs until May 1st, kickoff event this Friday - Feburary 11th, Julian wanted to be a photographer when he was young, any tree can be converted to bonsai, root structure is changed, feeder roots, specific bonsai techniques, dense canopy, dense root system, tricking the tree into thinking it's much taller, growth habits change when its mature, every tree has a hidden story, bonsai master, bringing out the essence of the tree, each viewer has a different experience with bonsai, how did bonsai start?, started in China, trapped root system, dwarfed and stunted trees, some trees at the Brooklyn Botanic Garden are over 300 years old, Phillip Gilmour, Momo Sushi Shack, diced up scallop, the roots turn to bark as years go on, trees that look like they are cascading, trees that replicate different environments, live wood combined with deadwood, connection with environment, bonsais hold to the history of their caretakers,Phillip Gilmore of Momo Sushi Shack (27:20)
Tags:
Anita Jacobs, Director of Public Programs at Brooklyn Botanic Garden, Phillip Gilmour, Momo Sushi Shack, 43 Bogart St, minimalist decor, hidden entrance, open air in summer, sake, tapas, sake tasting, translating food experiences, mixing formal with fun, Phillip and Julian are kindred spirits, Victorian style greenhouse, Japanese folk dance, celebrating nature in winter, miniature food, mostly vegan dishes, there are infinite vegetarian options in Japanese cuisine, tofu, noodles, rice, Slow Food, specifically American, every other culture practices Slow Food anyways, braised dishes, preserved foods, rice cooking techniques, overlap between the way Japanese food looks and their approach to aesthetic in every day life, Phil worked at Bozu for 3 years, food and sake pairings, minute details in sake, shaved lotus root, dashi, pickled vegetables, Brooklyn DIY culture, Friday February 11th, starts at 6:30, www.bbg.org, or buy tickets at Momo Sushi Shack, rice cake dance,To comment on this episode click here. There are currently Comments
