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First Aired - 10/12/2010 03:00PM
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This week on The Food Seen, Michael Harlan Turkell is joined by Jacques Gautier, chef and owner of Palo Santo, and his father Maximilian Gautier. The three discuss Palo Santo's "eclectic Latin" menu and design, and Jacques' emphasis on local ingredients. This episode is brought to you by Hearst Ranch, the nation's largest single-source supplier of free-range, all-natural, grass-fed beef.
Photo: Palo Santo Restaurant - 652 Union St Brooklyn, NY - 11215-1103 (718) 636-6311
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The Food Seen Introduction: Palo Santo (17:28)
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Michael Harlan Turkell, The Food Seen, Hearst Ranch, Heritage Radio Network, Palo Santo, Park Slope btwn 4th and 5th Avs, condos in Park Slope, Palo Santo opened in 2006, DIY Restaurant Construction, Jacques Gautier, Maximilian Gautier, food as art, many people think of Palo Santo as a Latin Bistro, Palo Santo is a tree, wood with spiritual properties, the concept of Palo Santo was labeled pan Latin, Jacques calls is eclectic Latin, it's hard to put the nationality of a cuisine into a word or phrase, less fusion and more genuine cuisine, shredded coconut, green market ingredients, some produce is imported, traditional Latin ingredients, papalo, tomatillos, the art of foraging, the art of family,Jacques Gautier & Maximilian Gautier (14:16)
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growing produce on the roof, locally sourced produce, farmers market, Latin American farmers, local farms, unlaid eggs, organ meats, whole animal cooking, Jacques used to be a painter, you can forget your roots but your roots can't forget you, polymer resin, rabbits, raised on a roof, the stereotype for rabbits is true, a series of meals made of entirely home grown ingredients, Garrett Oliver, Brooklyn Brewery, Edible Brooklyn, Jacques was a vegetarian for a long time, he went to vegetarian cooking school, Jacques gets pork from Heritage Foods USA, he gets fish from Sea2Table, conscious of sourcing, sustainability, traceability, home raised rabbits would not be allowed to be on a menu in New York, www.palosanto.us,To comment on this episode click here. There are currently Comments
First Aired - 07/22/2010 12:00PM
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This week on A Taste of the Past Linda spoke to Barbecue Bible (blog and book series) author Steven Raichlen about the only international food "woven into our human fabric": BBQ. Steven has traveled the world investigating, written eight books about, and hosted his own show on PBS regarding BBQ, and knows a thing or two about a thing or two regarding grilled meat and the "slow and low". Tune in for an illuminating look at BBQ's history, future, and how our local traditions have grown from and melded with international versions of the 'cue. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef.
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A Taste of the Past Introduction (13:24)
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Linda Pelaccio, A Taste of the Past, Hearst Ranch, Steven Raichlen, Steven is credited with inventing beer can chicken, barbecue master, barbecue bible series, Planet Barbecue, everybody thinks they can be a barbecue chef, people grill in every country, chili pepper was a new world food, sweetness comes from palm sugar, acidity comes from fresh lime, fish sauce, made with fermented anchovies, weird food for weirdness sake, oddball meats, in Columbia they eat a giant guinea pig, tastes like a North Carolina pulled pork shoulder, lamb intestine, most North Americans think of grilling as an outdoor summer activity, the rest of the world also grills indoor, indoor grill as the focal point of the house, fire is what separates us from the beast!, Barbecue University,All Things Barbecue with Steven Raichlen (15:08)
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Americans take ownership of BBQ, barbacoa, long roasting meat over open fire, Steven did not invent the beer can chicken recipe!, he did popularize it, red wine chicken, www.grilling4all.com, in southeast Asia barbecue is an urban experience, urban vs rural, in many parts of the world a style of BBQ starts in the countryside and ends up in the city, barbecue is synonomous with party, George Washington was a huge BBQ fan, brisket is the holy grail of BBQ, connective tissue needs time to break down, China has less grilling than you would expect, Currywurst, post war Germany, Taino Indian,To comment on this episode click here. There are currently Comments
First Aired - 06/09/2010 05:00PM
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This week on The Farm Report Heather, along with special guest host Patrick Martins, spoke to Colleen Rapp of the Rare Hare Barn. Colleen is a master of bunny genetics, bunny farming, bunny butchering, and bunny history.
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The Farm Report Introduction: The Origin of Rabbit Genetics (12:15)
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The Farm Report, Heather Hyman, Edwards Ham of Surry Viginia, www.surryfarms, special guest Patrick Martins, Heritage Foods USA was just in the New York Times, Kim Severson, pasture raised battle, Torrisi, two star review, Heritage pork chop, rabbit meat, Callene Rapp, American Livestock Breeds Conservancy, ALBC, Rare Hare Barn, 6 breeds are being raised on the farm, American chinchilla, Silver fox, Giant chinchilla, Creme d'Argent, breed association, documenting genetics in the rabbit world, Champaigne d'Argent is one of the oldest breeds, ancestry traced to the early 1800's, France is the cradle birthplace of rabbits, Belgian hare boom, Belgian hare buck sold for $5,000 in 1901, Botany of Desire, Michael Pollan, investing in the best genetics, rabbits are very sustainable, can be raised successfully in a small space, sex like rabbits, rabbits are induced ovulaters, doe does not ovulate until the buck mates with her,A Cow Drops In on the Conversation (11:30)
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hearty breeds are needed for crazy weather changes, silver fox, american chinchilla, the fur market, sometimes when turkeys or chickens are processed not the whole bird emerges on the other end, can people discern the taste differences between breeds?, rabbit processing workshops, did the Kim Severson article increase demand?, a lot of people don't know about heritage breeds, most people just think of rabbits as pets, sharing genetics, increasing production, a five pound live-weight, is that a cow?, heather@heritageradionetwork.com, ALBC,To comment on this episode click here. There are currently Comments
