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First Aired - 07/03/2009 04:00PM
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Today's July 4th themed Farm Report features Callene Rapp, Chairwoman of The American Livestock Breeds Conservancy. Callen speaks on how heritage farmers can gain independence from commodity production, and the urgency of preserving our heirloom breeds.
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An Intro to the ALBC and Biodiversity (5:32)
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Callen Rapp, American Livestock Breeds Conservancy, non-profit, extinction, heritage breeds, modern food production, commodity market, Brian Kenny, protecting endangered breeds, Highland Cattle, 4th of July, Frank Reese, biodiversity, pathogens,Callene Rapp on the American Livestock Breeds Conservancy (3:34)
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small family farms, industrial agriculture, no extinct breeds of livestock since the ALBC was founded in 1977, education, information, heritage breeds, Terroir, place specific,Indigenous versus Heritage Breeds in America (6:00)
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history of domestication and civilization, Imports, trade, turkey indigenous to America, Heritage, United States as melting pot, culture, roots in other countries, Heritage Foods USA, awareness, Slow Food USA, Ark of Taste,Pathogens, Average age of Farmers and the Future of Farming (14:23)
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pathogen, Irish Potato Famine, importance of biodiversity, USDA, recalls, contamination, industrial systems, food production, cutting corners, need for younger farmers, Chicago Board of Trade, next generation, commodity market,To comment on this episode click here. There are currently Comments
First Aired - 08/27/2009 04:30PM
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On the third installment of Will Communication, Will Goldfarb is joined by Alex Raij, co-owner and chef of Txikito Restaurant in Chelsea, NYC. They talk about Basque cuisine, farmers markets, and what makes good cooking so good.
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Will Goldfarb Talks to Alex Raij of Txikito About Basque Cuisine (17:36)
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Roberta's, Will Goldfarb, family, Durango, fish neck, fish head, generations, Roberta's promotes a timeless atmosphere, Alex just had a baby!, 9th ave between 24th and 25th, Bilbao, Spain, reversed gender roles, running a restaurant is a labor of love, regional cuisine, minimalist cuisine, attention to region, ingredients, food preparation, poached cod, oils can be strong, banquet dish, exact temperature is important, romantic ingredients, chili pepper and clam, high cuisine, heritage, Biscay, Zamudio, France, real estate is part of running a restaurant, international restaurants, Alex Raij, Alex runs Txikito with her husband, Basque cuisine, Basque country, the dish is transformed by the process, cod parsed with garlic, secular Spanish tapas, road trip through Spain, higher standards, Txikito, http://www.txikitonyc.com,Alex Raij Talks About the Trendiness of Tailor Made Ingredients (12:48)
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Hotel Macaroni, fine cuisine next to a gas station, modern Italian restaurant with food that actually tastes Italian, cooking restrictions, cooking as storytelling, incorporating foreign ingredients and techniques, dominance of olive oil as a cooking medium, there is a lot of fatty, sugary and salty food in Spain, Fernando Rey, the difference between oil and butter, market cooking, farmers market, adding personal style to ingredients, staple ingredients, Alex buys vegetables from farmers market in season, rooftop garden, shipping container, making something out of anything, do it yourself spirit, Whole Foods, evil empire, Bowery is like a country within New York, green markets, anything that's high quality is a luxury, gold topping on dessert, Louis Vutton, preparation has taken a back seat to the origin of the ingredient, charging fair prices, menu structure, conscious shopping, BBQ Trailer, Heritage Foods, adding value to a brand, affording to serve food at a good value, supply and demand, finding new clients, Picnick Smoked,Conclusion: Good Ingredients Aren't Good Cooking (5:50)
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good ingredients aren't good cooking, good cooking is teasing the most flavor out of a particular ingredient, telling a cohesive story with a meal, green market is a resource not a point of view, Italy, Madrid, Corona, caviar, farmer's, shoulder, strip malls, olive oil is Mediterranean, tailor made food has become fashionable, being sensitive to economics, efficient distribution, people are sensitive to the market right now, seasonality, champagne,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2012 12:00PM
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We spoke with June Russell, the Manager of Farm Inspections at Greenmarket/GrowNYC, about the impact on Greenmarkets after Hurricane Sandy. Market Managers are still in the process of assessing damage to their farmers but most have sustained some damage and lost multiple market day revenues. Greenmarkets are beginning to re-open across the city today so please come out to support these farmers.
"Most [farmers] sound like they have sustained some damage but not catastrophic... we want to get our markets back up and running and our farmers back in."
-- June Russell the Manager of Farm Inspections at Greenmarket/GrowNYC
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