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First Aired - 07/19/2012 01:00PM
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This week on The Farm Report, host Erin Fairbanks checks in with Brian Shaad of Feeding Crane Farms in Sacramento. Brian talks about some of the challenges and benefits of being certified organic, including increased labor and improved quality of produce. Learn about the ins and outs of running a farm in Sacramento, CA including weather, irrigation and marketing. Find out what goes into deciding which vegetables to grow and how home chefs and restaurant chefs can equally benefit from the "culinary" produce they feature. This program was sponsored by Hearst Ranch.
"There is a cost to bear by going organic, and that is mostly labor. Labor costs are prohibitive, but what we get out of organic is a much higher quality with a much longer shelf life. What we found is that we can market what we sell mostly on it's quality, the organic label is secondary."
"We're very much the chefs farm and we treat that chef both as a home chef and a restaurant chef."
--Brian Shaad of Feeding Crane Farm on The Farm Report
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Feeding Crane Farms (20:05)
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Brian Shaad, Feeding Crane Farms, urban farm, Sacramento, agriculture, organic certification, quality, organic principals, shelf life, micro management, inspections, rainfall, water access, irrigation, drought, soil, drip irrigation, mixed vegetables, root vegetables,To comment on this episode click here. There are currently Comments
First Aired - 04/04/2012 11:00AM
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This week on Taste Matters, Mitchell Davis chats with two world renowned North American chefs - Mark Ladner of Del Posto and Jonathan Gushue of Langdon Hall Country House Hotel and Spa. Tune in for a conversation on the causalization of both the restaurant scene and the world at large. What does service mean in 2012? How has modern fine dining adapted to the anti-white tablecloth movement? Hear their thoughts on these issues and also learn more about the upcoming Relais & Chateaux Grand Chefs Dinner. This program was sponsored by S. Wallace Edwards & Sons.
"Amenities seem to have fallen by the wayside. People realize they can have great delicious dining experiences without the trapping of service. It's somewhat disappointing, but also an interesting challenge to try and re-instill some of these values."
--chef Mark Ladner on Taste Matters
"Whatever the guest wants, the guest gets. That's the true guest experience."
--chef Jonathan Gushue on Taste Matters
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First Aired - 03/01/2012 11:00AM
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This week on Growing Good, Alessandra Maria Iavrone Occupies Education and tells listeners why they should be protesting for educational access and teachers rights. Find out how the Occupy movement has aligned itself with the fight to ensure every family has a chance to send their children to school. Later in the show, she talks with protestor Janine Sopp about how school districts differ and why the Montessori model could possibly work for public schools. Visit ChangeTheStake.org for more information!This program was sponsored by Hearst Ranch.
"Why aren't we looking at the Montessori model for public schools!?"
"If our education system doesn't reflect our children, it is in fact a flawed system."
--Janine Sopp on Growing Good
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