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First Aired - 11/29/2009 01:15PM
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This week: an impromptu introduction of our "Trash Talk" segment plus Frank Reese and Verun Mehra.
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Main Course Part Q Introduction: Trash Talk (9:45)
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Roberta's, world class restaurant, trash talk, Dick Cheney, Michael Jackson, OJ Simpson, the media has a moral obligation, Sarah Palin, Robin Williams, Carrie Fisher,The Politics of Poultry with Frank Reese (26:51)
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Frank Reese, Good Shepard Poultry, American Poultry Association, the definition of a heritage chicken, USDA, the bird grows slowly, mature weight for processing is 16-18 weeks, breed definition, Jersey Giant, factory farm system, there is one company controlling all the genetics worldwide, Tyson, chicken processing, market weight, Cornish Rock Hen, why should we care about heritage breeds?, biodiversity, heritage breeds have better immune systems, commodity birds grow 300 times faster, you have to wear a hazmat suit when to avoid getting the chickens sick, Dan Barber, Blue Hill Farm, high prices are due to infrastructure, labor eats you up when you work by hand, turkeys are a different issue, it's impossible to compete with commodity, turkey eggs, to do everything truly sustainable and naturally is very expensive, chickens are different, they are cheaper to raise, most animals are killed after they stop laying eggs, there were a lot of struggles this year with turkey's, www.reeseturkeys.com, Frank invented the word heritage, Cargill, turkeys and chickens in grocery stores come from mega farms, supermarkets, www.meetingplace.com, farm forward, www.farmforward.com, if you think it's too expensive: pay now or pay later, everybody wants to eat heritage breeds but not everybody can afford them, Men's Health, Butterball turkeys, sixty percent of the price hike is from the postage, the problem is not the turkeys it's the shipping and handling, poor people should not eat unhealthy food, animal rights, sustainable food, people are greedy, if you raised the heritage chicken yourself it would cost 50 cents a pound,Food Politics With Varun Mehra (21:58)
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Varun Mehra, Alice Waters, NYU, Food Match Importer, olive importer, Varun found the internship with Alice Waters on craigslist, French Culinary Institute, kitchen intern, Joy Sellers, organic produce, Chez Panisse Foundation, Slow Food Nation, school lunch program, Obama administration, Food Inc., PS 216, community meetings, converting parking lots into gardens, middle school Iron Chef, hug and release, Eric Ripert, Berkley, Alice is in Rome right now, Mona Talbott, Carlo Petrini, Mary Cunningham, Slow Food, street food festival, Eat Real festival, politics,To comment on this episode click here. There are currently Comments
First Aired - 10/24/2010 12:00PM
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This week on The Main Course Patrick and Katy sat down with Marion Nestle: activist, professor, and author of "What to Eat", "Safe Food", and "Food Politics". Joining the conversation was Joan Dye Gussow, another world-renowned activist in the academic and government sectors as well as the author of "This Organic Life". Together Nestle and Dye Gussow constitute an amazing meeting of the minds when it comes to championing all things sustainable, and affecting change in broken food and distribution systems, failed academic institutions, and obsolete ideas. The gang discussed food politics at large, the sticky situation of labeling food, and how to make the public see that public health is attached to domestic food policy. This episode was sponsored by 360Cookware.com.
Photo 1: Marion Nestle, Photo 2: Joan Dye Gussow
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The Main Course Introduction (5:30)
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The Main Course, Heritage Radio Network, Patrick Martins, Katy Keiffer, 360 Cookware, www.360cookware.com, Patrick was in Bon Apetit magazine, animal husbandry, animal welfare, good, clean and fair, Slow Food,Marion Nestle & Joan Dye Gussow (18:15)
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Joan Dye Gussow, Growing, Older: A Chronicle of Death, Life, and Vegetables, Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, Feed Your Pet Right, Safe Food: The Politics of Food Safety, Marion is working on a book about Calories, what have the biggest changes in food been over the past few decades?, you can get food now!, 20 years ago you couldn't find good food, the quality of food has gotten better, there's always been junk food, there were no supermarkets before World War II, food philosophy, production vs distribution, marketing, high fructose corn syrup, soda tax is a very progressive idea, developments yet to come, income equity needs to change, environmental issues, symptoms of sickness in our culture, Fiji Water, delusions of being green,Food Politics: Front Package Labeling, Advertising Regulation & Linking Agriculture to Public Health (21:25)
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how do decisions in Washington affect your food prices, front package labeling, symbols on packages, American Heart Association, logos used for marketing purposes, cereal boxes, in Great Britain they put traffic lights on food products, Federal Trade Commission, regulating advertising, checks and balances for food, linking agriculture to public health, new farm bill in 2012, we should get rid of subsidies for corn and soy beans, food stamps and farmers markets, the food movement should be about democracy, chiggers have appeared in Ithica recently, global warming, climate change, bed bugs, FDA, tides, flooding, taxidermy, food museum,Legacies & Growing The Movement (44:33)
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progressive agriculture in Rhode Island, Rhody Fresh, dairy cooperative, tourism model, Carlo Petrini's legacy is his university, Patrick wants his legacy to be better the animal welfare situation in our country, UCSF, nutrition department, Joan told a story about seeing mushrooms from Missouri and other items from foreign places in Hawaii, this story changed Marion's life, Joan wants her legacy to be as a truth teller, Joan's new book, Growing, Older, dealing with the death of a partner, Marion's legacy will be food studies, from concept to state approval in 9 months, she founded the food studies department, K. Dun Gifford, Mediterranean diet issues, food systems, food & culture, food history, Amy Bentley, food historian from Colorado, what's the takeaway of the NYU food studies program?, you learn how to read write and think food, there are now many food studies programs, what role will academia play in making change?, Joan thinks very little, Cornell Bread, in World War II Clive McCay invented a health food bread, it's hard to say what you think until you have tenure, social movements, you can never tell what the causes or consequences are, collectively the food movement is focused on producing a system better for the environment and our health, terribly fragmented right now, get students to think critically about the world they are in, make the world a better place, food advocacy, book recommendations:, Omnivore's Dilemma, Food Rules, In Defense of Food, all of Marion and Joan's work, sweet potatoes,To comment on this episode click here. There are currently Comments
First Aired - 10/03/2010 12:00PM
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This week on The Main Course Patrick and Katie take a look at some folks who have rejected a broken food distribution network and created their own. Scott Boggs of The Breslin stops by to describe his past as a butcher ("before it was cool") and how he's currently benefiting from growing food locally and selling it at NYC restaurants. Liza Shaw of A16 in San Francisco speaks on how they've taken the ideas of local sourcing and seasonal menus from Italy to the West Coast, and why their customers are coming back to try new things. Finally Daniel Imhoff, Editor of "CAFO: The Tragedy of Industrial Animal Factories" calls in to talk about why we need to fight back against industrial feed lots with anti-biotics legislation, local farming, and realism about the devastating health consequences of factory farmed animals. This episode was sponsored by Fairway: like no other market.
Photo 1: Breslin on W 29th St. in NYC, Photo 2: Liza Shaw of A16 Restaurant in San Francisco, Photo 3: "CAFO: The Tragedy of Industrial Animal Factories", edited by Daniel Imhoff
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The Main Course Introduction (11:22)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Roberta's, agriculture, Roberta's just had a huge article in NY Mag, Roberta's gets credit as a DIY empire, there is nothing DIY about Roberta's, lots of teamwork and expertise, no outside contractors or industrial grade products, April Bloomfield, Katy is a meat geek, laws against photos in slaughterhouses, commercial livestock productions,Scott Boggs of The Breslin (22:36)
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The Breslin, The Spotted Pig, Scott Boggs, The French Laundry, Thomas Keller, Scott was butchering for them, The Mangalista Pig, charcuterie pig, Red Wattle, Berkshire, Flying Pig Farms, value of charcuterie, Jacobson Orchard, biodynamic farming, April Bloomfield, restaurants with farms, local sourcing, sustainability, 6 day a week harvests, most farms don't have tons of storage, the story of your food as a marketing tool, Egg, Brooklyn Grange, Roberta's,Closing Thoughts with Scott Boggs (6:53)
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chefs buying food from Green Markets, there is a disconnect from food in the US, we allowed prepared foods to take over, Liza Shaw, A 16, supporters of taste,Liza Shaw of A 16 Restaurant (17:28)
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Liza Shaw, A 16, Carlo Petrini's favorite Italians restaurant outside of Italy, more pork than beef, it's important to keep food cost down as a chef, butchering in house, no two people butcher the same way, the future of the Main Course, it's a challenge to use the whole animal, ofal cuts, introduce people slowly to new things, pork liver terrine, micro seasons within seasons, VeggieWorks, bringing in small farmers as well, farmers markets, Bay Area, growing the movement, cheaper and faster isn't always better, how do we teach people to cook?, cooking TV has been a huge influence on home cooks, there is an A16 in Tokyo,Daniel Imhoff, Editor of CAFO: The Tragedy of Industrial Animal Factories (26:25)
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CAFO: The Tragedy of Industrial Animal Factories, The Foundation for Deep Ecology, Daniel Imhoff, Plundering Appalachia, what is happening with industrialization of animals for food, Matthew Scully, investigative journalists, Michael Pollan, it's very difficult to get access to animal factories, Daniel bought a majority of the photos from the AP, limited access for photographers, Confined Animal Feeding Operations, Oprah Winfrey, how much of America's meat dairy and eggs are produced in CAFOs?, the top 5% of the big livestock corporations produce 50% of all animal products in the US, flooding the market with cheap commodities, fast food is not cheaper!, is it that much cheaper to raise livestock in such an industrial manner?, health impacts, Daniel raises small livestock for his family, conscious omnivore, Diet for a Small Planet, health is something we can all agree on, high rates of saturated fats are linked to grain fed industrially raised animals, pay your farmer or pay the hospital, battling obesity, how can we change the model and still feed all Americans?, antibiotic legislation, there are 800 million hungry people in the world and 1 billion obese people, trade blogs, Heritage Foods USA is a solution!, perennial based pastured based agriculture, water filtration, Wendell Berry, return to animal husbandry,To comment on this episode click here. There are currently Comments
