2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"A lot of subsidies that have been given to processed foods give the products an unfair price advantage which is why you can buy fast food much more inexpensively than fresh produce, which we should have 5 servings of a day."
"In 1949, at least half of the fresh food consumed in the United States came from victory gardens. Then it became more convenient to buy from supermarkets."
"The only way to get returns at the level shareholders expect is to drive down the cost of goods and labor."
"I'm not freaked out Wall Mart saying they want to go green. I'm cautious, but if they put 1-2 million dollars a year into food access issues and trying to make local more affordable you have keep an eye on it."
--Michel Nischan of Wholesome Wave on The Main Course
Tags:Michel Nischan, FoodRepublic.com, Marcus Samuelsson, Wholesome Wave, The Dressing Room, Paul Newman, food access, tax credits, confinement facilities, price points, fresh produce, sustainability, re purposed subsidies, Gus Schumacher, lobbying, Victory Gardens, self reliance, Little House on the Prairie, hunting, Miya Sushi, sustainable sushi, New Haven, invasive species, lionfish, Asian shore crabs, zebra mussels, jellyfish, Wallmart, Cisco, shareholders,
"Sustainability also includes what is sustainable to the farmers, the workers on the farm, and what's sustainable financially."
"We have to be really creative in finding new ways to get access to land in order to grow more food."
--Mimi Arnstein on Greenhorn Radio
Tags:dry spring, vegetable, Wellspring CSA, Mimi Rogers, Marshfield, Vermont, rain, money, expansion, small farm, sustainable business, diversified agriculture, diversity, business, cheap food, land, land access, land co ops, leasing, lawyer, agriculture, young farmer, new farmer, Vermont, contamination, Monsanto, GMO, big business, state government, JustLabelIt.org, growing, greenhouse, apprentices, economics, budget,
"This idea that the only kind of authentic working class food experience is fast food, I think that is something only an elitist would come up with."
"One thing that really defines species is their food sources and one thing that really defines human evolution was reducing the amount of time dedicated to foraging and actually eating. . .humans have always been trying to economize on the time and energy we spend on getting food cause it frees up for all the other stuff we do and creating culture and I don't know that we should really chastise people for continuing that."
"Right now the American food supply contains about half the fruit and vegetables it would take for Americans to meet the recommended daily allowances, we clearly haven't made a priority in terms of our agriculture to foster a healthy diet . . I'm into the idea that we should subsidize demand because it creates a more sustainable long term fix."
--Tracie McMillan on Let's Eat In