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First Aired - 08/03/2009 02:00PM
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This week is all about the Brooklyn Electronic Music Festival, as Famous Friends & VDRK join Finger On The Pulse on an action packed Snacky Tunes.
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Opening Song (3:30)
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Introduction & Black Bird Brunch Review (8:09)
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Free Magic, Famous Friends, Tekserv, Jack Inslee, Wreck Tech, Simian Mobile Disco, Jelly NYC Pool Party, All Points West, scallops, couscous, mushroom, brunch, happy house, Black Bird, The Juan Maclean - One Day,Interview with Doug Garr, Co-Author of "Stuffed" (9:42)
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Doug Garr, Stuffed, food industry point of view, industry guilt, eating unhealthy, Hank Cardello, Coca Cola, nutrition, school budgets, milk carton, profitability, introducing health into school menus, stealth health, making food healthier without advertising the health benefits, changing taste, McDonalds french fries, oil, Pollo Loco, baked beans, reduced fat, test marketing, purchasing agents, supermarkets, calories, hundred calorie packs, food companies can make more money selling smaller portions, physical education,Famous Friends Interview (6:10)
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BEMF, Brooklyn Electronic Music Festival, Famous Friends, VDRK, Free Magic, Old American Can Factory, emerging and upcoming artists, mostly local acts, Noise Problem, www.twitter.com/famousfriends, Atlanta, Today The Moon, Tomorrow The Sun,Famous Friends Interview #2 (4:15)
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festival food, vegetarian food, burrito and taco truck, veggie dogs, treats truck, Pabst Blue Ribbon, open bar, 18+, Asian inspired hot dogs,Terry Diabolik Live Set (7:30)
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Show Closing (10:25)
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Debuts At - Unscheduled
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Roberta's Head Pizzaiolo Anthony Falco with his step-by-step tutorial on how to make a Roberta's/Neopolitan hybrid pizza at home with an oven and frying pan.
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What Kind of Pizza We're Making (3:59)
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pizza, do-it-yourself, Anthony Falco, history, beginnings, craftmanship, Sicilian origins, heat source, wood-burning oven, no pizza stone, prep time, New York Times Rated pizza,Ingredients 101 (12:22)
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pizza, flower, water, salt, leavening agent, Caputo Flour, unbleached, don't stress ingredients, recipe for one ball of dough for one pizza, change measurements accordingly for multiple portions, New York City tap water, kosher salt, sea salt, Fleischman's Active Dry Yeast, sauce, cheese, San Marzano, pelati, toppings, consider what your toppings are bringing to the pizza, steel or cast iron frying pan,Preparation: Baker's Math (15:08)
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baker's math, 60-65% hydration rate, recipe for one ball, scale, 160 grams flour, about a cup, 100 grams water, 5-6 grams salt, 15 grams leavening agent, incorporate dry together: salt and flour, add yeast to tepid water, slowly add flour to water, mix for 1 minute, autolyse, let sit for six minutes, will feel like dough, make ball and let rise, cover and place in refrigerator for six to seven hours, should double in size to a grapefruit size, preheat oven to 450, no pizza stone necessary, coat frying pan in olive oil, flatten ball out, add sauce cheese and toppings, move up or down in oven depending on what part is cooking faster, be flexible, start on middle rack and then check bottom, move up or down, add a hard cheese and olive oil on finish,To comment on this episode click here. There are currently Comments
First Aired - 03/31/2010 05:00PM
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This week Heather & Jack speak to Lena Brook, who discusses how to improve the menus in our health and learning institutions.
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Lena Brook and the Balanced Menu Program (16:40)
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Heritage Farm Report, Lena Brook, Jack Inslee and Heather Hyman, White Oak Pastures sponsors, Jack was sorely missed, from San Francisco, met at the Interfaith Center, Pew Foundation, Balanced Menu Program, but first an intro: was in advocacy, passion, career trajectory and passion, Physicians for Social Responsibility, greening the health care sector, preventive agenda for health care, Since September 2009, Reduction of meat consumption, Meat bought in hospitals could be less, to afford good food you must serve less meat, portions can be reduced, cafeterias, reference guide that gets people started, one day: a searchable database for recipes, balanced menus, high cost of offering too much meat, then how do patients get protein?, are there actual hospital chefs?, Hospital Leadership Team is a group of hospitals part of a resource network in San Francisco, less meat and source better meat simultaneously, Sonoma Direct, now work with benchmark hospital in Sonoma, demand is there, good food is not that much more of a cost, being smart, lesser cuts, use ground meat, use ground meat, use more ground meat, Health care Without Harm, Balance menu Project grew out of San Francisco projects, have 30 recipes on Health Care Without Harm website, grass fed beef and lamb,Healthy Food and Universities (11:11)
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itunes on Heritage Foods USA, twitter, chopping wood outside, 30 hospitals are on board, reduce meat purchasing by 20% over next 12 months, next steps: get more sustainable foods on menu, media, National Nutrition Month, Washington Post article, Health Section, Martha Thomas, Georgetown University signed on, climate change is a component, reduce meat for nutritional, environmental, climate change reasons, meat and dairy has significant effect, student advocacy rocks, real change when students move, student movements, Jamie Oliver, daughter started in kindergarten, Paper Plates for Pelosi, plates for change, healthyfoodandhealthcare.org, San Francisco School Food Coaltion,To comment on this episode click here. There are currently Comments
