Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 01/29/2012 12:00PM
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On a lively episode of The Main Course, Patrick Martins is joined by chef and friend of the show Shanna Pacifico, who has just announced she'll be leaving Back Forty for Back Forty West, and Zak Kell chef du cuisine at Community Food & Juice. Tune in for a conversation on everything from the culture of destination restaurants to the process of changing venues as a chef. Hear what Shanna expects from her new gig and why she's so obsessed with the cumari pepper right now. Listen as Zak explains what makes his catch of the day so important to him and how he had to make adjustments coming from Clinton Street Baking to Community Food & Juice. This program was sponsored by Fairway Market.
Photo 1: Shanna Pacifico, Photo 2: Community Food & Juice
"The new space [Back Forty West] has three floors, a basement, the main floor and a prep kitchen upstairs. I'm in for a challenge."
"For me, a lot of times its about recreating a dish I grew up with."
"I'm hoping that people go back to carnal eating."
--Shanna Pacifico of Back Forty West on The Main Course
"Anything at any point should be appetizing. The meat should look good off the truck, while I'm grinding it, when it's on the grill, etc."
--Zak Kell, chef du cuisine at Community Food & Juice
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The Main Course: Week in Review (14:46)
Tags:
Week in Review, President Obama, State of the Union, regulations, milk spills, restaurants, independent baker teams, sub therapeutic use of antibiotics, The Main Course, Patrick Martins,Shanna Pacifico & Zak Kell (23:36)
Tags:
Zak Kell, Community Food & Juice, Shanna Pacifico, Back Forty, Clinton Street Baking Company, Neil Kleinberg, Lower East Side, destination restaurants, brunch, fried green tomatoes, jowl nuggets, jowl bacon, pig face, academic local culture, seared fish, Back Forty West, creating menus, inspirations, starting at a new space, restaurant spaces, ethnic cuisine, Indonesian cuisine, cheese balls, Brazilian cuisine, Cumari pepper,To comment on this episode click here. There are currently Comments
First Aired - 11/13/2011 01:00PM
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Food Safety is the theme on this week's episode of Straight, No Chaser hosted by Katy Keiffer. Listen in as she speaks with Ben Hewitt, author of "Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety", who dispels many food safety myths relating to acute foodborne illness, bacteria and pasteurization. Learn more about the pressing issue of drug resistant bacterium and find out why sub therapeutic antibiotics used to promote growth in livestock are so dangerous. This episode was sponsored by Heritage Foods USA.
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Straight, No Chaser: Ben Hewitt (15:45)
Tags:
Katy Keiffer, Straight No Chaser, Heritage Radio Network, Heritage Foods USA, Ben Hewitt, Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety, small scale food production, The Town That Food Saved, bacteria, food safety, dumpster diving, acute foodborne illness, bacterial cells, swill dairies, distilleries, mash, sanitation,Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety (19:04)
Tags:
food groups, meat, drug resistant bacterium, sub therapeutic antibiotics, livestock, growth promotion, lateral gene transfer, ground meat, regulations, Bill Marler, Marler Clark, e coli, small scale food production, safety protocols, regionalized food, energy independence,To comment on this episode click here. There are currently Comments
First Aired - 05/23/2011 04:30PM
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This week's episode of Cutting the Curd sees Anne Saxelby taking her State of Cheese series all the way to Alaska! She's joined by Matt Shaul of Cranberry Ridge Farm and Alaska State Veternarian Robert Gerlach. Tune in to learn about goat breeding, cheese caves and small scale cheese production in the great state of Alaska. This episode was sponsored by Cain Vineyard & Winery.
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Cutting the Curd Introduction: State of Cheese - Alaska with Matt Shaul of Cranberry Ridge Farm (19:24)
Tags:
Anne Saxelby, Sophie Slesinger, Alaska, Cutting the Curd, cheese, dairy, State of Cheese, giant vegetables, shipping to Alaska, distribution, Cranberry Ridge Farm, www.cranberryridgefarm.com, Matt Shaul, raising goats, breeds, genetic lines, goat breeding, dairy goats, cheese cave, climate, fluid milk margins, raw milk cheeses,Alaska State Veternarian Robert Gerlach (18:50)
Tags:
Robert Gerlach, Bob Gerlach, Alaska State Veternarian, seafood evaluation, dairy industry in Alaska, milk and cheese marketing, Matanuska Creamery, Cooperative Extension, Division of Agriculture, meeting commercial demands, there is a big jump from producing dairy for your family to a commercial market, small scale cheese production, state assistance, artisan cheese, regulations, Sustainable Agriculture Conference, aksare.wikispaces.com,To comment on this episode click here. There are currently Comments
