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First Aired - 07/26/2010 02:00PM
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This week on Snacky Tunes Finger on the Pulse sat down with Sandy Ingber from the world famous Grand Central Oyster Bar. Ingber talked about his "schooling" in the world of oysters; how he learned about all five species, the gradations of brininess you find unfolding from north to south in the Atlantic, and the efficiency necessary to sell 4,000 oysters a day. Philly & NYC DJ Skinny Friedman of the Philadelphyinz also stopped by to drop an incredible 25 minute DJ set and talk about Young Robots and why starting a label is simply a matter of starting a label!
Photo 1: Sandy Ingber, Photo 2: clams oreganatto, Photo 3: Skinny Friedman
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Snacky Tunes Opening Song & Jingle (1:54)
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Snacky Tunes, Jingle by Wallpaper, Finger on the Pulse,Sandy Ingber of Grand Central Oyster Bar (16:24)
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Finger on the Pulse are back for the summer!, Skinny Friedman, Philadelphyinz, Sandy Ingber, Grand Central Oyster Bar, there are 5 different species of oysters in America, he buys all the oysters direct, upwards of 30 oysters on the menu daily, Fulton Fish Market, oyster bars are mostly about freshness over creativity, average time between sea to table is 48 hours, 3,000 oysters on a half-shell a day not including cooked ones, East Coast Oysters versus West Coast Oysters, depending on what part of the coast they're from determines brine and salt content, roasted blue point oyster with chipotle tobasco, fried food is popular, trend towards using different ingredients, caviar and champagne vinegar,Gulf Coast Oil Spill and it's Effect on the Seafood Industry (15:21)
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gulf coast oil spill, gulf seafood, how has the oil spill affected the resources and pricing of the restaurant, oysters have been affected tremendously, fish is the least regulated industry in the gulf, oysters and shellfish are highly regulated, it will get worse before it gets better, oysters are now being sourced from more expensive areas, what is his favorite oyster?, west coast: maitake,Skinny Friedman Live Set (18:20)
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Skinny Friedman Interview (12:55)
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Young Robots, RCMP, Skinny Friedman, Philadelphyinz, starting a label is just a matter of having music to put out and connections to get distributed, Digital DIY, the barbary, Philadelphia, it's got the diversity of Brooklyn but it's still small enough that the scenes are intermixed,Show Wrap Up & Closing Song (6:52)
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First Aired - 11/24/2009 04:00PM
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On a very special At The Root of It, Erin Fitzpatrick is joined by Thomas Duroux of Chateau Palmer. Thomas tells us why the 09 Bordeaux vintage is going to blow people away, and what the French region has in common with Bulgari.
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Thomas Duroux of Chateau Palmer (10:00)
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Chateau Palmer, Thomas Duroux, Bordeaux, the current harvest might be one of the best, 09 has been very unique, some have said it's the strongest vintage in 20 to 30 years, there was almost no rain in September, dry wine, the more alcohol you have the more you extract from the skin and seeds, respectful of the teroir, France, prices, vinification is the best moment of the year for a wine maker, incredible conditions for super fruit, the alcohol levels might need to be watched, high sugar concentration,Bordeaux & Bulgari (12:25)
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we are growing into a larger wine market, pricing, Asia, Hong Kong, there is a growing worldwide demand for Bordeaux, 8,000 to 10,000 cases is average, the auction market is growing in China, supply & demand, Tuscany, Bulgari, teroir, volcanic mountains, climate is different than Bordeaux, Mediterranean, the common point is the water, balanced climate, acidity is a very important component, Cabernet Sauvignon, Napa, Super Tuscan, the Chateua vineyard is old,The Three Levels of Maturity (9:31)
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Tekserve, Lorenzo Ragioneri, Jean-Louis Carbonnier, difference in maturity, there are three levels of ripeness, phenolic ripeness, aromatic maturity, tannins, family business, traditions, the link between product and passion is evident, technological ripeness, brand evaluation,To comment on this episode click here. There are currently Comments
First Aired - 08/28/2009 04:00PM
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On this week's Farm Report, Heather and Lorenzo host Erin Fairbanks in-studio. Erin is a farmer, chef, and food activist pioneering a new agri-tourism program for food professionals in upstate New York called Farm Camp.
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Erin Fairbanks: What is Responsible Sourcing? (17:16)
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agri-tourism, White Oak Pastures, Erin Fairbanks, farm education, farming, Flying Pigs Farm, Farm Camp for Food Professionals, Erin's background, Savoy, Heritage Foods, grant, Agriculture, farmland, preservation, protection, Zingermans Deli, Farm Camp supporters, Peter Hoffman Mike Anthony big locavore supporters, Todd Wickstrom, responsible sourcing: what does it mean?, vote with your dollar, chefs must buy responsibly, infrastructures impacting food distribution and transport, Jen Small, Mike Yezzi, rare breed heritage pigs, Eaglebridge Custom Meats,Farm Camp: Next Steps in the Farm-to-Table Movement (13:21)
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Flying Pigs Farm, Farm Camp for Food Professionals, transformative hands on experiences, collecting eggs, slaughtering chickens, spin on agri-tourism model, more hands on, what's special about Farm Camp for chefs, food industry, behind-the-scenes, milk pricing issues, pumping vs. pasteurization, inaugural session September 20th, available to people working professionally in food world, artisanal single origin coffees, single origin milk for single origin coffees, establishing chef-to-farmer relationships, Battenkill Creamery, farmers struggling to hold on to their farms and their lifestyle, agri-tourism: increasing revenue stream for farms, www.farmcampnewyork.com, low cost: $149 for two days of Farm Camp, spend time with live animals, reinforcing the basics that lead to good food, pig ears, New York State Department of Agriculture and Markets,To comment on this episode click here. There are currently Comments
