Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 03/21/2010 03:30PM
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This week WDP discusses the various professionals in the garden design industry, what they do, and what YOU need to know to get the most out of their work.
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Checklist for Choosing a Garden Professional (18:00)
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weight is an issue with roofs, soil gets very heavy when wet, one cubic foot of soil can weigh up to 100 pounds wet, people that work in garden areas, architects have to be licensed, some co-ops demand architects, landscape architects are usually licensed also, Frederick Law Olmstead, garden designers are not licensed, certificate programs, nursery programs, how do you choose a garden professional?, ask friends for a referral, architects aren't well versed in plants, look for a portfolio with variety, make sure they have workers comp and liability, it helps if the client has a vision, egos can get in the way, the designer's first step is to listen to the client, get into budget right away, first time gardeners have no idea what things cost, pay for design time, good designers don't give out design for free, advice is valuable, translate the vision into understandable language, refine the plan, desire bumps up against budget, you don't know what you'll find when you excavate,Gardening and Style (14:20)
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shabby chic, mod, zen gardens, Indian gardens, what's hot and what's not, trade magazines, regionalism is important when planting a garden, defining style is what makes a garden great, gardens are personal, loose and beachy, a flow from the indoors to the out, materials are important, dry alpine rockery gardens, mosses, artificial lawn vs sod, glazed pottery, terra cotta, elements of a garden should compliment each other, form should follow function, budget, be realistic about how the space will be used, you can plant in the fall too!, installing trees early for shade, a garden is not something you finish then walk away from, gardens change, gardens in magazines are photo shoots!, your garden is yours, know what your garden's strong points and weak points are, Alex Chilton,New Products Outro (6:52)
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the Cinch, metal brackets that square out, making raised beds, reclaimed masonry and wood, used bricks, some clients love used brick, large slabs of wood, fence posts can be hammock stakes, people throw out great stuff in NYC, don't want your garden to be a junk show, driftwood, Rarefind Nursery in Jackson NJ, first aid for injured plants: a free pruning workshop on Saturday March 27th, www.rarefindnursery.com, one lucky new fan gets a gift,To comment on this episode click here. There are currently Comments
First Aired - 12/10/2009 12:00PM
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On the pilot episode of A Taste of the Past, Linda Pelaccio takes us on a journey through the history of New York City restaurants, from the big boarding house taverns to the Bijou-style eateries.
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Linda Introduces A Taste of the Past (5:40)
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journey through culinary history to find new links to the past that will help connect us to food and cultures of today, Linda's experiences in culinary history, the revival of America's passion for food, the heritage practices we're interested in today, William Grimes,Spanning the History of NYC Restaurants (11:50)
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Willaim Grimes: former restaurant critic for The New York Times, Straight Up or On the Rocks, My Fine Feathered Friend, Grimes' most recent book: Appetite City-A Culinary History of New York, curated menu collection at New York Library, there were no restaurants prior to early or mid 19th century in New York City, no place where you could go at a time of your choosing and be served by a server, there were taverns and places where shilling plates were served, service was corse and rude and fast, there were no formal restaurants until the Del Monacos came to NYC, New York was not the first city in America with restaurants, hotels and boarding houses tended to be the first establishments with restaurants, Del Monaco opened in the 1820's, Eerie Canal turned NYC from an overgrown village into an international monetary and trading center, meat and two vegetable taverns, New York becomes pulsating restaurant center beginning in 1840's, how were restaurants different from the chop houses, NY harbor had the greatest oyster beds in the world,From Palace Restaurants to Bijou-Style Dining (14:13)
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Bill Grimes, what happened after the Del Monacos took the city by storm?, Del Monacos had several branches operating at a time, next restaurants started to emerge in Times Square after 1904, Times Square was no-man's land at this time, theatre district started pushing north from Madison Square, Times Square came into being very quickly, lobster palaces, Murray's Roman Gardens, lobster palaces catered to big spenders and the see and be seen crowd, Churchill's, immigration played a huge role in the creation of New York's food culture, New York is finest restaurant city in the world in terms of variety, by the 1880's Chinatown gets going, advent of bijou-type restaurants,To comment on this episode click here. There are currently Comments
First Aired - 08/08/2010 12:00PM
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This week on the Main Course Mike Edison and a telephonic Patrick Martins hosted "hambassador" Dan Purdy (of Purdy Foods), Jason Colluci (of Pulino's) and Matt Hamilton (of Belcourt) for a round table discussion on the golden-era of food television, if and when sustainability will become the norm, and the most popular food items in America. Do not miss this inside look at the trial and tribulations of chefs and the deliverymen that tirelessly serve them. Plus Steve Pope stops by with some tips on food for the hottest days of the year.
Photo 1: Pulino's Bar & Pizzeria, Lower East Side of Manhattan. Photo 2: Classic Dr. Seuss Bone-In Ham. Photo 3: Purdy Foods
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The Main Course Introduction: Hambassador Dan Purdy of Purdy Foods (12:48)
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The Main Course, Cherryholmes, Patrick Martins, Patrick is stuck in Great Barrington, Mike Edison, www.mikeedison.com, Jason Colucci, Pulino's, Matt Hamilton, Belcourt, Dan Purdy, Purdy Foods, Dan is a hambassador, ham all sourced from New York State, no nitrate curing, hickory smoked, cured for 8 to 10 days, smoked for 24 hours, ham on pizza, prosciutto and arugula style pizza, prosciutto cotto, pineapple and ham pizza, when does a pizza cease to be a pizza, what makes a ham bad?, people don't know the difference between hams, Mike likes Dr. Seuss hams,Seasonal Produce, Sourcing Locally & The Many Personalities of Food Distributors (19:37)
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Ben Sargent, Catch It Cook It & Eat It, Heritage Radio Network, Fairway Market, Scott Gold, The Shameless Carnivore, Scott is from New Orleans, gulf coast oil spill, po' boy, invented due to a labor dispute, transit union strike, contaminated seafood, we don't know how wide it will spread, BP doesn't seem to be trying particularly hard to clean it up, Susan Spicer, restaurants filing suits against BP, tar balls look solid but they leave an oily residue, testicle festival, LeRoy Knuckles, squirrel and dumplings, Americans have been eating squirrel for a long time, Bayona,Oysters, Food Myths & Cooking Temperature (21:23)
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don't eat oysters in months that don't have an R in them, don't eat braised cuts in winter months, which weird rules are true and which aren't, there is more bacteria in water when its warmer, oysters spawn when they reach a certain temperature, Americans used to deplete oyster beds when they were spawning, so it became a rule based on getting sick rather than depling oyster beds, oysters are soft and mushy when they spawn, the best months to eat oysters are when the water is below 58 degrees, overcooked meat is inedible, pork legally can be considered fully cooked to 160 degrees, Matt cooked a loin to 128, can chefs get in trouble for suggesting lower temperatures than the USDA recommends, commodity pork campaign: the other white meat, beef recall, trim from Australia and Ukraine, Jason has been eating local beef, nutrition aspect to freshness of meat, New York is finally catching up to the West Coast in terms of sourcing locally, the infrastructure is still in its infancy, Joseph Bastianich, in New York people understand that the customer is not always right, the demand needs to be there in order for the source to commit, there is a great demand in New York, educated consumers, Dan chargers 2.34 a pound for his burger, the burger sells for $5, Dan is a wholesaler, he's the only one doing what he does, he has a network in place, most people try to find the most economically way to feed their families, supermarkets are a totally different battle, restaurants are much easier, mass production was born out of supermarkets,TV Chefs & The Golden Age of Food Television (20:16)
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what makes a great bacon egg and cheese sandwich, Mario Batali, Emeril Lagasse, Jeff Smith, Ultimate Cake Off, Rachel Ray, when was the golden age of food television, Mario's show was awesome, it wasn't dumbed down, it seemed like it was in real time, the audience asked informed questions, most of the people on the show worked in his restaurants, Julia Childs, James Beard, Michael Batterberry, Top Chef, it had it's time but TV caught up to it, what's the value of winning Top Chef?, if you're smart you can get a restaurant out of it, the most talked about show is Anthony Bourdain's No Reservations, Jamie Oliver, Iron Chef, professional wrestling meets food, Andrew Zimmern, Alton Brown, Gordan Ramsay, Guy Fieri, Food Network, tainted by what gets ratings now, why isn't there a show about slow food and sustainability, if a show doesn't get ratings it will get canceled,Show Wrap Up! (12:44)
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Roberta's, the AC is broke!, everybody's drinking beer to be cool, beer cocktails, Sixpoint Craft Ales, Budweiser is the only thing Mike Edison will drink in the shower, Budweiser is good for drinking when you're already drunk, at least you can say it's very consistent, beer on ice, Presidente is Dominican Corona, Mike Edison is not afraid of Pink wine, Rose, orange wine, Pulino's now delivers!,To comment on this episode click here. There are currently Comments
