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First Aired - 05/08/2011 12:00PM
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This week on The Main Course, Patrick & Katy are joined by acclaimed author and friend of the show, Andy Smith. Andy leads a discussion on The Civil War & famine to promote his most recent book, "Starving the South: How the North Won the Civil War". Tune in to learn about the forgotten food history surrounding The Civil War, including the birth of canned food and the industrialization of food in America. Later in the show, Linda Pelaccio joins the show as the conversation shifts to problems of famine throughout history.
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The Main Course: Starving the South: How the North Won the Civil War (22:35)
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Patrick Martins, Katy Keiffer, The Main Course, Mother's Day, Andy Smith, author, Starving the South: How the North Won the Civil War, food in The Civil War, famine, Confederate government, Abraham Lincoln, centralized railroads, Trans-continental railroad, cotton, plantations, nobody thought the war would last so long, rations for troops, salt, Southern cuisine, African Americans, the role of women and mother's during wartime, hunting, hunters, sustainability, self sufficient food supply, shifting from cotton and tobacco to food crops, Mississippi, The Mississippi River, Confederacy ended in 1863, Erie Canal,The Industrialization of American Food (33:26)
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Homestead Act, reconciliation, farming, mechanization of food, Cyrus McCormick, reaper, Father of Modern Agriculture, slavery, slaves, the nations first chefs and farmers, industrialization, cheap labor, immigration, canned foods, hand made cans, TV dinners, canned food, industrialization of American food, modern food, modern warfare, USDA, government owned land, Jefferson Davis, what is the Confederate flag a symbol of?, traditions, A&P, Atlantic & Pacific Tea Company, New England, rocky land, Northerners were better bureaucrats, farm to table, Abraham Lincoln, education, Civil War ironies,Famine & Culinary History with Linda Pelaccio (22:50)
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Linda Pelaccio, host of A Taste of the Past, Culinary Historian, famine, starvation, The Dust Bowl, potato famine, mass famine, Africa, civilization doesn't exist without a solution to famine, anthropology, North Korea, Kim Jong-il, mono cropping, Irish potato famine, food was exported from Ireland, food distribution, isolationism, fake eggs, distribution is still a problem today, Food for Peace, governments, Culinary Historians of New York, involuntary organization, www.CulinaryHistoriansNY.org, culinary history, food of the past, thread that unites all eras,To comment on this episode click here. There are currently Comments
First Aired - 03/27/2011 12:00PM
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On a very special episode of The Main Course, Patrick Martins & Katy Keiffer are joined by Dr. Temple Grandin, American doctor of animal science and professor at Colorado State University, bestselling author, and consultant to the livestock industry on animal behavior. Temple explains what makes cattle afraid, why good systems do not guarantee good management and why the big industrial companies are not as bad as they seem. Tune in to find out why only these big industry operations have the resources and wherewithal to implement cutting edge systems to improve animal processing and learn more about the life and work of the legendary Dr. Temple Grandin. Later on the show, Anne Malleau tells us more about the Global Animal Partnership program and how it's helped companies like Whole Foods Market. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.HearstRanch.com
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The Main Course: Dr. Temple Grandin (27:17)
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Heritage Radio Network, The Main Course, Hearst Ranch, Patrick Martins, Katy Keiffer, Temple Grandin, American doctor of animal science and professor at Colorado State University, do cattle know they are going to get slaughtered?, what are cattle afraid of?, the dark, reflections, slaugtherhouses, verbal thinking vs visual thinking, animal behavior, to understand animals you have to get away from verbal thinking, Beef magazines, auditing systems, people need to use the systems correctly, training personnel, Cargill, noise is a big factor, heart rate of cattle go up when people scream, alternative food vs commodity food, concentrated feed lots, population growth, animal rights and concentrated feeding, Whole Foods Market, pasture raised beef, organic and local movement, can't supply the whole population, we need to have reasonable large scale commercial operations, heat stress in cattle, mud, pig genetics, Temple doesn't get involved in politics, lay hens can be vicious, grassfed beef, older English breeds, smaller muscle fiber, tastier beef, grassfed vs cornfed, visual detail, little plants, management families, horse meat, horse slaughterhouses, Mexico, there is no system to stop bad management, activists aren't educated enough, they need to spend time in the field, PETA, most large plants in America are doing a good job, corporate plants are well audited, Meat Science, animal husbandry, floors need to be non slip, center track restrainer,More with Dr. Temple Grandin (19:40)
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animal science, ethanol subsidies, price of corn has skyrocketed, good pasture land being turned into corn crops, food should not be turned into fuel, high fructose corn syrup, grazing, distillers grains, concentrated feeding areas, CAFO, Animals Make us Human, Temple got the chicken industry to account for broken wings, bad handling, Animals in Translation, eggs are a necessity, we need a decent large scale commercial egg, furnished cage system, affordable food for low income families, American Meat Institute Scoring System, labels in the marketplace, McDonalds, American plants vs European plants, we stack up well against the rest of the world, autism, education,Anne Malleau & Global Animal Partnership / Whole Foods Market (16:10)
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Anne Malleau, Global Animal Partnership, Whole Foods Market, step 1: 100% indoor for pork and chicken, step 5: 100% outdoor, animal welfare, improving the lives of animals, corn subsidies, old school vs progressive agriculture, Whole Foods Market is a very mission driven company, sustainability, www.WholeFoodsMarket.com, alternative food movement, big plants are not as bad as people think,To comment on this episode click here. There are currently Comments
First Aired - 12/12/2010 12:00PM
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On a very special episode of The Main Course, Patrick & Katy are joined by acclaimed chef, author and sustainable food titan Michel Nischan. Michel shares the story of his quick rise in the culinary world, and explains why growing up in a farm family helped him see potential for sustainability in food. The conversation later takes a more serious turn as the gang discusses what's wrong with our food system, and how we might be able to solve some of the problems that face our country. Tune in to learn some vital facts about Type 2 Diabetes, the fast food dilemma and what problems lower income families are actually faced with. This episode was kindly sponsored by our friends at The Barterhouse. For more information visit www.thebarterhouse.com.
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The Main Course Introduction (7:49)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Roberta's, The Barterhouse, Michel Nischan, Katy was going to meet with Dr. Temple Grandin tomorrow, the tour was cancelled, grading slaughterhouses,Chef Michel Nischan (18:28)
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Michel Nischan, The Victory Garden, Michel grew up on a farm, philosophy of buying direct from farmers, his first job as an executive chef was in 1981, it was hard to find many farmers 30 years ago, Slow Food USA was a huge help in growing the movement, the internet also helped, The Food Network, Fleur de Lys, Milwaukee, Michel's mom was a farm girl, he was cooking at age 14, Interstate Hotels, management development modules, Michele started opening hotels, making a restaurant for health conscious people, Michele's first son was diagnosed with diabetes, Type 2 diabetes can be stopped and reversed, white tablecloth restaurants are less than 5% of the consumer market, not many of them are farm to table, Heartbeat,Changing The Way We See Fast Food (20:03)
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Heartbeat Restaurant, Michele was aspiring to be a 3 star chef, creamless cream sauce, he decided that there is no substitute for cream or butter, fat is actually good for you, not the villain everybody thinks it is, what happens if you juice a sweet potato or corn?, Reebok Sports Cafe, direct from estate teas, there are no endorsments in the sustainable food world, fast food, value meals are not that cheap anymore!, making food that's ready on demand, all you need to do is change the ingredients, Asian street food is super good and super fast, there was a peroid of time where food and science came together, fast food as food security, flavor security, comfort food, we've turned food into fuel, airport food, Nell Newman, organic food at airports, Westport Country Playhouse, Paul Newman, moving the system to scale, Dressing Room, it's been the most amazing thing in Michele's life, Newman's Own donated to Slow Food,Wholesome Wave & Feeding The Under Served (31:15)
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Gus Schumacher, Michael was the human networking satellite, most people with Type 2 Diabetes come from under served communities, low income families just want cheap food, NAFI, immigrant farming initiative, it's less about access and more about affordability, Wholesome Wave works to provide access and affordability in urban and lower income communities, doubling the value of federal food assistant, Food Stamps, WIC, Farmers Market Nutrition Benefit Program, do lower income families want to cook?, Food Stamps are 70 billion dollars a year, Obama administration, George W Bush, OSIPO, food assistance, cuts across both sides of the aisle, redemption rates in neighborhoods, farmer revenues, The Fruit & Vegetable Prescription Program, coordination between doctors and non profit partners on the ground, Farm Bill, Health Reform Bill, shift from providing treatment to prevention, Centers for Disease Control, public education programs, industrial food lobby, tobacco change took a long time, we were a famine based culture in the 30's, value added processing and distribution facilities, turning waste into a revenue stream, school lunch, kids love fast food, not all people start off on the same plane in terms of access, once given the opportunity people gravitate towards quality, food is the great equalizer, www.wholesomewave.org, Sustainably Delicious: Making the World a Better Place, One Recipe at a Time, ariana Michael Batterberry,To comment on this episode click here. There are currently Comments
