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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 - 10/25/2010 03:30PM
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This week on Hot Grease Nicole talks about re-inventing Detroit through resident-run agriculture programs and Amy Goodman from Democracy Now. She engages her online listeners in a debate about NYC-style red velvet cake versus downhome, pecan-covered, southern style red velvet. She also talks about Food and Wine's "Big 40 Under 40", naming some favorites and shouting out some friends. This episode was sponsored by 360 Cookware.
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Hot Grease Introduction: Sustainable Books - Re-imagining Detroit (11:06)
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Nicole Taylor, Hot Grease, 360 Cookware, www.360cookware.com, Heritage Radio Network, red velvet cake, supporting eco friendly books, recycled paper, FCS certified paper, EcoLibra Systems Inc., Reimagining Detroit: Opportunities for Redefining an American City, Hip Girls Guide to Homemaking, www.raganella.com, urban agriculture, Amy Goodman, Democracy Now, model organic farms in Detroit, food security, food desserts, slavery and sharecropping enriched whites, re framing agriculture for African Americans, people are not responding to this movement,Red Velvet Cake (7:09)
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red velvet cake, Take My Cake, Cake Man Raven, Michael Allen, traditional red velvet cake should have pecans, some people use red food coloring, some people use beets to color it, you need red food coloring and cocoa, you need great ingredients, the way you mix has something to do with quality of cake, think you know the best red velvet cake? tell Nicole!,40 Big Thinkers Under 40 (8:42)
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40 big food thinkers under 40, Food & Wine magazine, Matt Timms made the list!, Mind Kitchen, Zach Brooks, street vendors in New York City, Midtown Lunch, www.guilt.com, Meg Paska, beekeeping, Urban Farm Store, Sam Kass, White House chef, Foodzie, www.foodzie.com,To comment on this episode click here. There are currently Comments
First Aired - 11/21/2010 02:00PM
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This week on Cutting the Curd Anne continues her State of Cheese series with a look at Utah and the state's growing interest in sustainable food. Steven Rosenberg of Liberty Heights Fresh calls from Utah to talk about how eating some unsavory cafeteria food began him on a quest to finding the freshest and most delicious food available and ended in the form of Liberty Heights Fresh, one of the best places to find sustainable cheese and produce in Utah. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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Cutting the Curd Introduction: State of Cheese - Utah (19:40)
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Heritage Radio Network, Anne Saxelby, Cutting the Curd, State of Cheese: Utah, Steven Rosenberg, Liberty Heights Fresh, cheesemaking in Utah, Black & White Days, cow festival in Richmond Utah, show cows, Rock Hill Creamery, Beehive Cheese, Snowy Mountain Sheep Creamery, Drake Family Dairy, Gold Hill Farm, Gossner Foods, Inc., Utah State Dairy Innovation Center, they buy milk from on dairy, Barely Buzzed, award winning cheddar style cheese, Utah doesn't have a cheese guild yet, encouraging cheesemakers in the area, 18th holiday season for Liberty Heights Fresh, goats milk cheese, Elko Nevada, Swiss immigrants dairy history, Wild As the Wind,Steven Rosenberg of Liberty Heights Fresh (16:12)
Tags:
after Steve started eating dorm cafeteria food he questioned the way we eat, Alice Waters, we need to attack the college dorm cafeteria, agriculture in America has transformed over the last 45 years, quickly changing landscape, it wouldn't be possible to farm like your grandparents, how does Steve source for his shop?, inspectors in Utah are a great source for cheesemakers, food safety, raw milk sales direct to the public, monitoring to make sure it's safe, people spend less than 8% of their income on food that they eat at home, people mistake quantity for quality, cheap food is very expensive, animals are not factories, they should have a happy life, Brown Swiss Cows, watching them gallop and play is beautiful, www.libertyheightsfresh.com,To comment on this episode click here. There are currently Comments
