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First Aired - 10/16/2011 12:00PM
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This week on The Main Course, Patrick sits down with friend and chef de cuisine at Fatty Crab, Corwin Kave. Corwin explains how he bolted Long Island to become a chef and recalls his experiences with culinary education at NECI. Find out how Singapore influenced Corwin's culinary style and hear what he's up to today. Also on the show, Director of St. Johns Bread & Life, Anthony Butler. Anthony shares how Bread & Life helps feed thousands of New Yorkers in need. This show was brought to you by S. Wallace Edwards & Sons.
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The Main Course Introduction (7:32)
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Patrick Martins, Heritage Radio Network, Heritage Foods USA, Food Channel, 24/7 content, Occupy Wall Street, #OccupyWallStreet, apprenticing,Chef Corwin Kave of Fatty Crab (25:07)
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Corwin Kave, Fatty Crab, fine dining, Roni-Sue's Chocolates, Long Island, culinary school, apprenticeships, New England Culinary Institute, tuition, student loans, education, Asia, Hong Kong, Asian cuisine, culinary experience, wet markets, street food, community, China, night markets, noodle shops, Thai cuisine, Singapore, high end Chinese food, scallops, abalone, shark fin soup, birds nest soup, cafeteria style, fish sauce, Fatty Cue, umami, salinity, Malaysian cuisine, goat, goat curry, Smokin Bone, cocktails, noodle dishes, Upper West Side,Anthony Butler of St. John's Bread & Life (19:26)
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Anthony Butler, St. Johns Bread & Life, nutrition, digital food pantry, touch screen, food pyramid, need based meals, food stamps, cooking class, fresh produce, food justice, sustainability, government funding, mobile soup kitchen, volunteer, donate, www.breadandlife.org, food access, food policy, advocacy, policy, No Farms No Food,To comment on this episode click here. There are currently Comments
First Aired - 01/24/2011 03:30PM
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Nicole Taylor welcomes back the "Donna Brazil of HRN", Melissa Danielle, for the first segment of Hot Grease. Melissa recaps the NOFA Winter Conference she attended in New York and discusses how we can bridge the gap between upstate and downstate New York. Later on the show, Nicole welcomes Anton Nocito, founder of P & H Soda Company. Anton tells the story behind his soda journey and previews what's next for the blossoming beverage outlet. This episode was sponsored by Tabard Inn / Route 11. For more information visit www.tabardinn.com
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Hot Grease Introduction: NOFA Recap with Melissa Danielle (12:53)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Tabard Inn, www.tabardinn.com, the Donna Brazil of HRN!, Melissa Danielle, NOFA NY Winter Conference, Northeast Organic Farming Association, meeting people from different parts of the state to talk about farming and food, Melissa tweeted the entire time, immigrant farming, Malik Yakini, Detroit Black Community Food Security Network, next year should engage more downstate folks, food justice, food activism, www.meslissadanielle.com,Anton Nocito of P&H Soda Co (11:48)
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Greenpoint Food Market, P&H Soda Co, all natural soda syrup, gourmet syrup, Anton Nocito, soda ban and food stamps, PnH Soda Company, we should ban high fructose corn syrup not soda, tips for small businesses, Cornell University, how can we buy a soda stream?, Park Slope Food Coop sells them, carbonating clear alcohol, Roberta's is selling PnH,To comment on this episode click here. There are currently Comments
First Aired - 02/20/2011 12:00PM
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This week's guest on The Main Course is Jacquie Berger, Executive Director of Just Food. Jacquie demonstrates how allowing communities to work alongside the organization helps Just Food helps connect farmers and families. Tune in and learn more about the upcoming CSA Conference on March 5th and find out why restaurant supported agriculture is so important in today's fight for good food. Later on the show, Deborah Krasner - author of Good Meat. Deborah breaks the book down and explains how keeping a strict meat diet taught her the real benefits of pasture raised product. Tune in for the debut of HRN's very own Chicago Dispatch with correspondent Heather Sperling. This episode was sponsored by Fairway Market. For more information visit www.fairwaymarket.com
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The Main Course Introduction (8:49)
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The Main Course, Patrick Martins, Katy Keiffer, Fairway Market, Steve Jenkins, conference recap, Francis Schott, The Restaurant Guys, defending the $10/pound heritage turkey,Jacquie Berger of Just Food (17:56)
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Jacquie Berger, Just Food, a just and sustainable food system, making sure all New Yorkers can overcome the obsticles standing in the way of good food in their communities, urban farmers, local farmers, CSA, food justice, advocacy, beekeeping, community and food education, people don't know how to eat seasonally, good food movement, building a community, meeting your farmer, micro communities, the term CSA is being blurred in NYC, Just Food supports a bare bones model, no middle man, www.justfood.org, Farm School NYC,More on Just Food (23:32)
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JustFood.org, Just Food gets support from many different organizations, sustainable funding, the art of running a major non profit, no frills attitude, allowing communities to work in partnership with the organization, restaurant supported agriculture, The Black Project, community food education program, cooking demonstrations, bridging language gaps, Food sovereignty, do we have food rights?, some communities don't have options, advocacy training programs, farm fresh produce, subsidy programs, Wholesome Wave, Paul Newman, Michel Nischan, organic labeling, people need access to fresh produce, food stamps, nutrition entitlement programs, food reports, why are there so many organizations with the same goals?, CSA Conference on March 5th, go if you want to learn anything about local food, meat CSAs,Deborah Krasner (20:02)
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Deborah Krasner, Good Meat, pasture raised animals are different and better for you, it tastes better and cooks much differently, when you buy a whole animal the price goes down substantially, all meat diet, drop in cholesterol level, health benefits of grassfed and pasture raised meat, different health profiles emerge when you eat this food, EatWild.com, farmers county by county, Dickson's Farmstead Meats, decision tree, cut by cut, whole animal cooking, creating a recipe for every part of every animal, ofal, unfamiliar cuts, overcooking heritage meats makes it taste like commodity, differences between commodity and pasture raised meat, never overcook grassfed meat, fast and hot or low and slow, braising cuts,Sam Edwards Calls in (15:54)
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Sam Edwards, S. Wallace Edwards & Sons, SurryFarms.com, treating pasture raised product different, fat ratio, marbling, aging, curing, differences in feed, weight differences in breeds, using food stamps at CSA's, revolving loan funds, 40 pounds of meat can still fit in a small freezer, the more you buy the cheaper it is, meat can go pretty far, meat as a condiment, not always the center of the plate, steak as a status symbol, puritan qualities, Bernie Sanders,To comment on this episode click here. There are currently Comments
