Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 07/20/2009 04:00PM
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The first of a two-part At the Root of It series on fermentation: Erin interviews Roberta's resident bread master Dick Bessey to uncover the secrets behind yeast and the chemical processes that account for fermentation.
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The Weekly Wine Recap (4:50)
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ice wine made in Brazil for the first time, La Republica, The Brunello Dispute,What is Fermentation? (11:10)
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Dick Bessey, Roberta's bread, yeast, digestibility, fermented foods gentler on digestive systems, whole grains, some fermented foods were discovered by accident, leavened breads, beer and wine are accidental discoveries,History of Fermented Foods (9:10)
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yeasts consume sugar, alcohol and carbon dioxide are by-products of yeast consuming sugar, yogurt, chemical conversions, sour in sourdough due to acids in the bread, miso, dry salamis are a fermented product, fermented foods prevent scurvy?, lacto bacillus fermentation,To comment on this episode click here. There are currently Comments
First Aired - 06/26/2009 04:00PM
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Lorenzo talks slaughter with Mario Fantasma of Paradise Locker Meats and Dan Purdy of Purdy Foods.
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Mario Fantasma of Paradise Locker Meats Explains the Slaughetring Process (19:59)
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Missouri, regulations, slaughter house, Paradise Locker Meats, small butcher shop, community style butcher shop, film portrayals of slaughter houses, animals have escaped, Paradise Locker Meats has a 5 acre field, New York Times, Mario has expanded his operation in the past 5 years, inspected products, small slaughter houses have gone out of business, slaughtering is not an easy job, Mario customizes his work for buyers, demand for locally raised products has increased, government role in slaughter houses, small operations don't have issues with the government, whole animal movement, chefs are being creative with off cuts, pork heart, pork tongue, in house smoking, specialized sausages, there is great momentum in the slaughter business, keeping prices down, Heritage products, American public has been enjoying cheap food for years at the expense of the farmer, distributors,Dan Purdy of Purdy Foods Talks About Food Manufacturing (20:44)
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Sherburne, New York, outsourcing slaughter, reshipment, Purdy Foods, two day manufacturing turnaround, standards for customers, food safety practices, Heritage Breeds, Whole Animal Movement, prevent off cuts from being wasted, Purdy works hard to uphold high quality standards, pride, educated consumer base, all natural movement, meat industry, we are going back to a more antiquated method of eating, The Purdy's are also abstract musicians, sustainable food movement, Custom Cuts of Meat and Music, Bill Purdy, Dan Purdy, distributor and manufacturer of meat products, federally inspected third party audited company, excelsior all natural,To comment on this episode click here. There are currently Comments
First Aired - 01/31/2013 03:00PM
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Brady Lowe has a passion for pork! On this week's episode of Meet Your Maker, Rachel Wharton is interviewing Brady Lowe, the mind behind the national food events known as Cochon 555. Cochon 555 is a whole hog cooking event that uses heritage breed pigs exclusively. Learn about Brady's idea for a sustainable barbecue joint. How can fine dining chefs compete with traditional barbecue prices? Tune in to hear Brady talk about the menu as a storytelling medium, and find out how he selects chefs to cook in the Cochon 555 events. How did Sean go from being a wine and cheese lover to a barbecue junkie? Find out on this week's episode of Meet Your Maker! This program has been sponsored by Hearst Ranch.
"I think that everyone who does barbecue should be using heritage pigs, but you can't change the world in one day." [6:05]
-- Brady Lowe on Meet Your Maker
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Whole Hog Cooking (14:14)
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Brady Lowe, Cochon 555, pig, wine, cheese bar, oysters, caviar, bacon, snout, ears, toes, heritage breed, barbecue, preparations, cooking techniques, Argentinean cooking, Las Vegas, Hawaii, wild pigs, sourcing, whole animal, whole hog, mayonnaise, mustard, slow and low, chef, fine dining, pig roast,To comment on this episode click here. There are currently Comments
