Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 01/29/2013 03:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Cleveland’s own Chef Jonathon Sawyer is a homegrown food rockstar, and he's joining Michael Harlan Turkell on today's THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer’s Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it’s now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today's program has been brought to you by S. Wallace Edwards & Sons
"The better your cooks are, the better your bowls of pasta will be. It's elementary." [7:00]
"Carbon zero is the goal and anything we have to do to reach that goal is fair game." [20:00]
"Anywhere you would use a lime or a lemon - try using vinegar." [29:00]
-- Johnathon Sawyer on THE FOOD SEEN
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
First Aired - 01/09/2013 10:00AM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Small distilleries are becoming more and more popular in New York City, and this week on "In the Drink", Joe Campanale highlights one of the more interesting projects happening right now - Industry City Distilleries. Tune in as he chats with Peter Simon and Zac Bruner, who describe the inspiration behind the distillery and what it was like taking the initial steps in design and production. Find out why they decided to focus on vodka at first - and how they use beet sugar, which is usually a European tradition. Tune in for an on-air tasting and tons of insight into the life of an urban distiller. This program was sponsored by Fairway Market.
Photo: Christina DiLaura, 8.ate@eight
"For us if we wanted to actually test our equipment - the best test is to make a good vodka. Then, you can go anywhere from there." [09:00]
"We're caring more and more about our food and now people are starting to care more about what we're drinking." [15:00]
--Peter Simon of Industry City Distillery on In the Drink
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
First Aired - 07/19/2012 01:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Farm Report, host Erin Fairbanks checks in with Brian Shaad of Feeding Crane Farms in Sacramento. Brian talks about some of the challenges and benefits of being certified organic, including increased labor and improved quality of produce. Learn about the ins and outs of running a farm in Sacramento, CA including weather, irrigation and marketing. Find out what goes into deciding which vegetables to grow and how home chefs and restaurant chefs can equally benefit from the "culinary" produce they feature. This program was sponsored by Hearst Ranch.
"There is a cost to bear by going organic, and that is mostly labor. Labor costs are prohibitive, but what we get out of organic is a much higher quality with a much longer shelf life. What we found is that we can market what we sell mostly on it's quality, the organic label is secondary."
"We're very much the chefs farm and we treat that chef both as a home chef and a restaurant chef."
--Brian Shaad of Feeding Crane Farm on The Farm Report
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Feeding Crane Farms (20:05)
Tags:
Brian Shaad, Feeding Crane Farms, urban farm, Sacramento, agriculture, organic certification, quality, organic principals, shelf life, micro management, inspections, rainfall, water access, irrigation, drought, soil, drip irrigation, mixed vegetables, root vegetables,To comment on this episode click here. There are currently Comments
