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First Aired - 10/25/2009 12:00PM
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Patrick & Katy are joined by Alan Duckworth of Blue Ocean who discusses marine conservation and seafood sourcing. Also on the show, Katy talks to Bill Telepan about the school lunch dilemma.
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The Main Course Introduction (16:19)
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The Main Course, Patrick Martins, Katy Keiffer, Fairway Market, http://www.fairwaymarket.com, Steve Jenkins, catering, Regina Schrambling, pizza crust, wood fire taste, Jiminy Glick, Sarah Obraitis, Michael Moore, Matthew Broderick, would we starve to death without Costco?, commodity meat, Bill Telepan, New York Public Schools, PS 87, school lunch, Wellness In The Schools, training school lunch staff, most school lunch ladies have no culinary training, Roberta's, Hairspray, blogging, www.meatingplace.com, developing better skills for existing staff, Fleisher’s,Dr. Alan Duckworth of Blue Ocean (12:01)
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New Zealand, Long Island, Dr. Alan Duckworth, Blue Ocean, seafood, striped bass are being caught at record numbers, fisheries, oysters, Blue Ocean is a marine conservation institute, climate change, the oceans have gotten one degree warmer in the last 100 years, American lobsters are moving North, warmer water is promoting disease, invasive species, educational projects, Riverhead, river tours, food chain, aquaculture, 50% of fish we eat are raised in farms, local sourcing, many countries have dodgy practices, China, country of origin sticker, FDA, overfishing, habitat destruction, small fishing boats, industrialized fishing started in 1750, cod, Mark Kurlansky, this destroys ecosystems, endangered species, sea birds sea turtles sea mammals, http://www.blueocean.org/home, Marine Stewardship Council, www.msc.org, www.edf.org, there's a higher price for seafood with the msc logo, by catch is catching fish that you don't intend to, 20 million tons of seafood is caught as by catch each year, a fifth of the seafood eaten has the msc sticker on it, Environmental Defense Fund,Alan Talks About Australia & Salt Water Crocodiles (24:49)
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Harbour Branch Oceanic Institute, algae, The Great Barrier Reef, it covers about a third of the Eastern coastline of Australia, swimming with salt water crocodiles, salt water crocodile is the largest and most dangerous in the world, they are normally found in muddy waters, remote communities, manatee, sting ray, jellyfish, Steve Irwin, giant squid, Humboldt Squid, some cultures eat dolphin, mahi-mahi, some seafood we eat is loaded up with mercury and pcb, orange roughy, industrial agricultural practices, blue crab, oysters, biological active metabolites, most indigenous Australians live on the coast, the average life expectancy is 42, Chesapeake bay,Katy Talks With Bill Telepan (18:26)
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Bill Telepan, Edible Magazine, French Culinary Institute, WIC, School lunch, Boxes of frozen food and popping them into oven and serving them, frozen and canned vegetables, plant based items, subsidized meat, commodity beef, high sodium, department of education, materials for salad bar, keep salad bar at a temperature that is safe, cost cutting measure, better ingredients close to impossible, farm to school program, trying to get in fresh vegetables, training staff, government gives you 94 cents a day, need more money per child, why can't we just get a piece of chicken that you pull of the bone cook it and season it, hamburger, properly cook it and it will be fine, salad bar, kids went nuts, kids are willing to try new things, most important thing is that they feel so much better going into the second half of the day, studies show that attention spans are better if they eat healthier, ethnic cuisines, beans and rice are two of cheapest things on planet, vegetarian chili recipe that will be served twice a month at our schools, ultimately cheaper, big system, better communication program, training program, people can find better and more ethnic things to cook, Whole Foods, Hot topic, Children's Nutrition Act, Raising quality of ingredients that you are allowed to bring into schools, Local agriculture, Local farmers, Money Issues, You are feeding a child you are feeding a future and you have to give these kids a chance, Chef in Residence program, Days of Taste, Change one kids life, Tie better food quality to institutional food, Hunt's Point Market, Wholesale Stall, Connecting source to plate, Alice Waters, Government has to appease all the people who they subsidize, balancing act, Make the change, 60 years ago school lunch was locally bought and produced in the schools, Heritage Radio Network, The Main Course, Find distribution that takes burden of collection and transportation out of their hands,To comment on this episode click here. There are currently Comments
First Aired - 05/13/2013 05:00PM
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Brian Keyser and Hannah Howard are talking about the recent student protests at the Culinary Institute of America on this week's How to Behave. Recently, students at CIA have claimed that the institution is lowering its standard, thus devaluing the CIA degree. Hear from Will Sears, a CIA graduate, about the school's shifting focus, and how change can be good for wine professionals and those interested in hospitality. Barbara Lang, formerly of Cornell University's School of Hotel Administration and current career educator, calls in to discuss the new curriculum, and acceptable student behavior. Are CIA students just looking to protest like other college-aged individuals, or are their concerns legitimate? Do the new CIA standards allow for more creativity in the culinary field? Find out on this week's episode of How to Behave! Thanks to our sponsor, Hearst Ranch, and thanks to Jon Lundbom & Big Five Chord for the How to Behave theme music.
"With every type of college, you need to change your standards based on what your offerings are." [9:10] -- Will Sears on How to Behave
"'Vocational' is not a dirty word... part of the problem in this country is that people don't appreciate a learned skill." [14:00] -- Barbara Lang on How to Behave
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First Aired - 05/09/2013 05:15PM
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Robin Burger and Hot Bread Kitchen are teaching baking and management to women from immigrant communities. On this installment of Good Food, Daniel Meyer calls Robin, the Business Development Manager of Hot Bread Kitchen. Tune into this episode to hear about Robin's background in economics, and how she got involved with the non-profit world. How does the organization take traditional recipes and use them to turn immigrant women into highly employable workers? Learn about Hot Bread Kitchen's dedication to local ingredients and sustainable economic practices. Why are women infrequently seen in restaurant kitchens? Find out the stories of some famous Hot Bread Kitchen alumni, and find out how you can support the organization! Thanks to our sponsor, The International Culinary Center. Thanks to The California Honeydrops for today's music.
"The primary way we can train more people is to sell more bread." [11:20]
"We are graduating women that just aren't artisan bakers, which is role that is highly demanded... we're training in management skills, as well." [20:00]
-- Robin Burger on Good Food
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Skills and Heritage (18:51)
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Robin Burger, immigrants, baking, small business incubator, Hot Bread Kitchen, Union Square Greenmarket, ethnic, immigrant women, culinary industry, traditional bread, underemployment, baking skills, management, commercial kitchen equipment, business, economics, food justice, food insecurity, local agriculture, sourcing, miller, grain, Harlem, trail, baker, cooks, tortilla, scaling,Business and Bread (16:25)
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Business Development Manager, wage, artisan, restaurants, desirable skills, women in the kitchen, talent, immigrant rights, women's rights, recruitment, New York City, specialty bitters, prepared food, culinary school, catering, home cook, professional kitchen, marketing, Brooklyn Flea, Taste of Ethiopia, table starch, pies, adventurous eating, authenticity,To comment on this episode click here. There are currently Comments
