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First Aired - 10/16/2009 04:00PM
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On this week's Farm Report: Danny Williamson of Windmill Ranch and Good Shepherd Turkey Ranch talks about his first-class heritage chicken project, the watered-down significance of the term "organic", and what sets heritage chickens apart.
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Flying the Coop With Danny Williamson (6:00)
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Danny Williamson, poultry farming, Windmill Ranch, Good Shepherd Turkey Ranch Network, Danny's farming roots, Danny: the more you can do to feed yourself the better off you are, differences between farming and breeding poultry, Cornish and Plymouth Bard Rocks chickens, Cornish originate from Cornwall England, are breed names associated with blood lines or genetics?, how does one acquire superior genetics?, find someone who has raised these rare breeds, American Poultry Association, show poultry, APA Standards of Perfection, standards for what each species of poultry should look like, Danny's recently built chicken coop: 50ftX150ft., demand for heritage chickens up and down, heritage turkeys, heritage chickens have a different taste and look from your grocery store chicken,What is a Heritage Chicken? (11:37)
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poultry labels, free-range, what does it mean to be a heritage breed?, heritage chicken must meet APA standard breed: must come from the parent and grandparent stock of breeds recognized from the APA, no cross-breeding, 100% pure-bred, trying to maintain purity of genetic lines, no cross-breeding chickens for consumption-friendly traits, Cornish: larger breasts, Jersey Giant, how to avoid overcooking chicken, secret to not overcooking is don't turn heat up high, lower heat cook longer, don't force meat to cook too quickly, more muscle mass in heritage chickens than commercial chickens, Danny's coop produces 750-800 chicks per week, Animal Welfare Standards, humane treatment of birds, inhumane conditions put more stress on birds which lowers egg production and meat quality, factory farming: trying to raise as many birds in smallest amount of space as possible, Danny's chickens take 28 weeks to reach slaughter size whereas commercial chickens take 10 weeks, Danny putting more feed and raising costs into his chickens, factory farm bird is not bred to move around and fly and graze, will economic downturn reduce consumption of high-cost high-quality poultry?, there will always be support for factory farming, Danny's purpose is to save these rare poultry genetics, does the term 'heritage' get watered down?, do your research, what came first the chicken or the egg, Danny does not do anything to his chickens to try to get them to be a certain weight or conform to a certain body type, pasture-raised affects quality of flavors,The Myths Surrounding the Term "Organic" (10:34)
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organic simply means no pesticides, just because something is organic doesn't mean it was raised humanely, raising animals inhumanely raises stress levels and therefore negatively impacts the flavor and quality of meat, Dark Brahma, sometimes Danny's Brahma's turn to pets after being shown at poultry contests, Danny's favorite breed to eat, www.reeseturkeys.com, Danny's farm does not ship live birds, Animal Welfare Approved, Good Shepherd Ranchers set the highest standards in poultry raising, don't support factory farming industry, do your research, know what you're putting in your body, what's the safest meat to eat?,To comment on this episode click here. There are currently Comments
First Aired - 09/01/2009 04:00PM
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On this week's At the Root of It, Part I of Erin's interview with Lee Campbell of Louis/Dressner Wine Selections. Topics covered: organic and biodynamic wines, the stigmas attached with these labels, and the expanding Dressner portfolio.
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The Weekly Wine Recap (2:50)
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vintages, Hennessy, premium wine sales hit badly as customers reign in their spending, sales hit hard, 5% decline,Good, Clean and Fair Wine (12:55)
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Will Goldfarb, Will Communication, wine force in NYC, Louis Dressner selections, founded by Joe Dressner, sustainable wines, natural wine making, specializing in wines grown as close to New York as possible, portfolio also includes wines from all over France and Italy, did not develop taste for wine until late, Chambers Street Wines, Harlem Vintage, high level of wines coming out of Provence, mistral winds keep grapes dry and clean and healthy, optimum for organic viticulture, wine no longer considered the preserve of the upper classes, now everyone believes they have the right to enjoy wine, India and China now making wine, getting good clean expressive soulful wine to the masses, Lee Campbell, one of the smallest and most powerful companies in business, female personalities were also missing from the sommelier scene in NYC, Lee's West Indian background, Picnick,Debunking Organic and Natural Wine Myths (14:13)
Tags:
organic wine, biodynamic, debunking myths about certain wines, wine at its purest and truest is an organic product, wine construed as elitist product, whatever compromises consumers are willing to make for organic food they should be willing to make for organic wine, American puritanical disconnect, many producers don't even bill themselves as organic, wineries just want their products to speak for themselves, the return to terroir movement, buyers must learn what else is out there, terroir is king, good wine transcribes feelings and emotions of the earth, a good winemaker is a conduit, Dressner Portfolio lets terroir speak and celebrates it, no artificial or synthetic herbicides or pesticides, no machine harvesting, hand harvested, few high-tech techniques, no ambient or added yeast, the wines choose you as much as you choose them, www.louisdressner.com, Lee deals with finest wines in the world but drinks rather ordinary ones at home,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2011 03:30PM
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This week on Hot Grease, Nicole is joined by Linda Watson, author of "Wildly Affordable Organic". Linda gives listeners tips on food budgeting and making organic food more affordable. Learn how to eat on $5 a day and find out why you should splurge on eggs and scrimp on pasta. Later in the show, Ramin Ganeshram, author of "Stir it Up", calls into the show to talk about Indo-Caribbean cuisine and children who are inspired by food television.
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Hot Grease - Episode 80: Linda Watson (11:20)
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Hot Grease, Nicole Taylor, Cain Vineyard & Winery, Heritage Radio Network, Wildly Affordable Organic, Linda Watson, organic, affordability, Michael Pollan, food stamp challenge, $5 a day, farmers market, community, ethnic food stores, spices,To comment on this episode click here. There are currently Comments
