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First Aired - 09/14/2009 03:30PM
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This week on Hot Grease, Nicole Taylor talks about Michelle Obama's helping hand in promoting local farmer's markets. Also on the show, Judith Winfrey of Slow Food Atlanta talks about her farm, Love is Love Farm.
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Michelle Obama's Influence On Farmer's Markets with Katie Michel (9:37)
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traffic, gardening, tourists, Hot Grease, Nicole Taylor, farmers markets, street closures, Washington DC, Michelle Obama, White House Garden, national coverage, Obama administration, Food Inc., Michelle Obama has helped average people find farmer's markets, fresh farm markets, Mount Pleasant, Silver Springs Maryland, commercial area, government offices, www.dcist.com, Trinidad, Columbia Heights, seasonality, Hearst Ranch,Judith Winfrey of Slow Food Atlanta (9:29)
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Slow Food USA National Day of Action, slow food Atlanta, quality of food, Atlanta, Georgia, eat ins, public schools, healthy food, organic garden, farmer's market, Love is Love Farm, Judith Winfrey, family agriculture, kitchen garden, Food Not Bombs, http://www.foodnotbombs.net/, apprenticeship, Georgia Organic, there is a dire need for young people in agriculture, being a farmer without being a landowner, Greenhorn Radio, farming is hard work, weather, community,Judith Talks About Love is Love Farm (12:50)
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Love is Love Farm, Top Chef Las Vegas, http://www.loveislovefarm.com/, Joe Reynolds, Kevin Gillespie, pork, peppers, seasonality, squash, Slow Food Ark of Taste, gumbo, summer flowers, fresh eggs, chickens, Delaware Hens, certified organic feed, 150 hens are producing 80 eggs a day, olive oil, ice cream, nutritional yeast, hippies, Peach Tree Road Farmer's Market, CSA, Community Supported Agricultre, church, Star Provisions, http://www.facebook.com/pages/Douglasville-GA/Love-is-Love-Farm/14079829974, wood fire grill, sun gold cherry tomatoes,To comment on this episode click here. There are currently Comments
First Aired - 07/26/2009 12:00PM
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On The Main Course, Jen Klepper of The Fatty Crab & Gabe McMackin of Roberta's talk about Malaysian Cuisine, the trend towards whole animal cooking & experiences in the kitchen. Also on the show, Jeanne Hodesh from Local Gourmands.
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Introduction & Show Summary (7:15)
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Heather Hyman, Gabe McMackin, Jennifer Klepper, Roberta's, corn, beets, The Fatty Crab, www.localgourmands.com, Jeanne Hodesh,Fruits, Vegetables & Malaysian Cuisine with Jen Klepper (7:43)
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gardening, watermelons, pickling, crispy pork, salad, North American fruit, cranberry, mango, pawpaw, kiwi, Malaysia, The Fatty Crab, fish, blashan, shrimp paste, fermented shark, Indonesia, melting pot, Malacca, basil, mint, peanuts, cookbooks,Mediterranean Palate with Gabe McMackin (5:20)
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pizza, Italian cuisine, pork, Mediterranean, pepper, radish, cilantro, New York Times, wood burning oven, sternos, cooking pasta without boiling water, simple pasta is the hardest food to make, white wine, tomato, olives, parsley,Food & Meat Revolution: Using The Whole Animal (10:52)
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meat, whole animal, lamb, prime cuts, shoulder, rack, shanks, tongue, brain, pork belly, breaded fish, Cabrito, price points, interesting preparations of meat,Creative Recepies, Kitchen Experiences & Breadmaking (6:40)
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Japanese, curry, Pakistan, robo coupe, cured meats, wood burning oven, pork chop, Heritage Pork, brine, seasoning, temperature effect on food, humidity, bread, collard greens, roasted chicken, rosemary, garlic, lemon, wood flavor, food preparation, rustic preparations,Food Genetics & Farming Networks (11:10)
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community, food origins, Michael Batterbery, New American Farmer, growing traditional crops, genetics, cross breeding, American vines, Italian wine, North American tomato, shelf stabled egg, land crop, Sysco, ChefEx, online marketplace, US Foods, Basis Farm To Chef, distribution, cities are removed from land, Amsterdam, green space, farmland, Brooklyn used to have farms, urban farming, BK Farms, local movement, city sponsored gardens and yards, vegetable plots, Bette Midler, grants, historical context,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2009 12:00PM
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Patrick Martins and Katy Keiffer speak about changing the way children eat with movement leader Alice Waters, sourcing local with Shanna Pacifico from Back Forty of NYC. And Italy and Gelato talk with owner of Roberta's in Brooklyn Chris Parchini.
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (3:17)
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Alice Waters, Sourcing locally, Italy, Gelato,Alice Waters on Changing the way Children of America Eat (11:51)
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Princeton University's Honorary Degree, Washington, sourcing local, Yale Sustainable Food Project, support, change out of necessity, food education, what people don't know about their food, Obama Administration, knowledge, interactive experience for children in garden and cafeteria, Public School System to leave no child behind, to prevent the addiction to junk food, agriculture, buying, Food Inc., the movie, criteria for buying sustainably raised local foods, Doctorate, Publisher Hamilton Fish, opportunities for future of gastronomy, White House garden, students fed from farms nearby, overcoming challenges of better school food, local food costs more money, providing and learning of an alternative way to eat, weave food into every course of school subjects, teach children to respect the land, Alice Waters' stimulus plan would be to feed all children from pre-school to high school for free, ecology, gastronomy, Alice suggests students count beans instead of buttons, Alice suggests speaking of geography of spices in India when studying the country of India,Shanna Pacifico of Peter Hoffman's Back Forty of NYC (9:41)
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jowl nuggets, Shanna has been chef since opening, menu creation and execution, philosophy behind Back Forty's menu, what makes it different, Average check is $30 per person with drink, French Culinary Institute, First cooked at Peter Hoffman's Savoy Restaurant in 2000, local movement was not in full swing yet, burgers, fish, accessibility, inexpensive, artisanally still isn't recognized on spell check,Pork Jowl, Burgers and Sourcing Fish with Shanna Pacifico (13:51)
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sourcing fish local isn't always easy, trout, catfish, some things are bad farm raised some things are okay, jowl nuggets on menu originated from a guanciale experiment, chefs help lead the way with changing the way people eat, Long Island Sound, local and sustainable food supporter restaurateur: Peter Hoffman, Peter's two restaurants share parts of a half steer: burgers for Back Forty and steaks for Savoy, whole animal buying, Long Island's porgy considered poor man's fish, menu philosophy, affordable and accessible, seasonality,Owner of Roberta's Chris Parachini just back from Italy! (10:30)
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vacation, Canary Islands, Princes Icasa Hotel, west corner of North Africa, volcanic Islands formed not that long ago, drive through what is like the surface of the moon, Atlantic Ocean, plant all crops below the surface of the volcanic rock, large vineyards and wine producers build lava rock walls to grow grapes to protect from windy climate, pungent mineral taste in everything, terroir, pigs and goats are native livestock, the popular fish eaten locally is a mix between clam and abalone, tasted best goat cheese, organic rennet, D.O.P status to allow for this process of cheese-making, old-school technique, Hometwon of Roberta's partner Mauro, last eruption lasted 8 days only 100 some odd years ago, cheese wrapped in a variety of packaging like grass,Gelato Cart Coming Soon with Owner of Roberta's Chris Parachini (10:30)
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Piemonte, went to Lanzarote to train with Gelato maker from Genova, shows where the magic is: a locked stainless steel cabinet in the wall filled with powders, chemicals and mixes, talked about gelato the history and its current state, Paolo, Mauro's brother taught them the way they wanted to learn, Gelato is in a sad state in Italy right now, what exactly is gelato?, fruit based made with water and egg, nuts and other standard flavors are made with milk and eggs, Chris wanted to learn the basics using the best rawest ingredients he can find, Gelato maker with secret cabinet has a large demand for gelato hence the stabilizers, Italians eat 10 kilos of gelato on average a year, Germans eat 55 kilos on average a year, Gelato will be made at Roberta's and sold just a few blocks away, gelato cart, milk in Italy cream in America,To comment on this episode click here. There are currently Comments
