24/7 Stream
Specials and Highlights
First Aired - 10/17/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Main Course Patrick and Katy discussed how to turn the "farm to fork" movement into a major shift from commodity food with Helene York of Bon Appetit Management Company. Ed Brown of Restaurant Associates also chimed in to discuss how green initiatives can help others do what he does: serve sustainable food to over 400,000 people a day nation wide. Aaron Oster of Salumeria Rosi brought and discussed some delicious cured meats, and had a heated discussion with Katy and Patrick about subtly moving people along during their restaurant experience to prevent unnecessary and borderline rude loitering. Rachel Saunders, Author of "The Blue Chair Jam Cookbook" discussed jams, jellies, berries and their hybrid cousin boysenberries. Finally Dana Cowin and Kate Krader of Food and Wine Magazine joined Top Chef judge Gale Simmons and Singapore food expert KF Seetoh for a discussion on food trucks, street food, and the definition of "Die Die Must Try". This episode was sponsored by Fairway: like no other market.
Photo 1: Salumeria Rosi, Photo 2: The Blue Chair Jam Cookbook by Rachel Saunders, Photo 3: Gail Simmons
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction (11:06)
Tags:
The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Fairway Market, Steve Jenkins, Carlo Petrini, Slow Food USA, Patrick started HRN as a model of Radio Bra Red Waves, food philoshopy, growing the movement, why don't restaurants drop checks on table to get them out?,Helene York of Bon Appetit Management Company (24:18)
Tags:
Helene York, Bon Appetit Management Company, Fedele Bauccio, founded in San Francisco, catering company, getting rid of mystery meat, local food, supply chain issues, making things more efficient for small producers, moving away from commodity food, regional infrastructure, institution food, distribution, treating meat as special food, meat standards, antibiotic free, sustainable production, food safety, farm to fork, measuring by sales not acreage, humane animal treatment, aquaculture, fish, species by species, sustainable seafood, farmed fish, shellfish, what are the three things Helene would tell a small farmer who wants to sell to Bon Apettit?,Ed Brown of Restaurant Associates (16:54)
Tags:
Ed Brown, Restaurant Associates, corporate dining, supporting the sustainability movement, green initiatives, budgeting around sustainable product, Restaurant Associates serves a 100,000+ meals a day in NYC, 300,000-400,000 people a day nation wide, institutional food, business models, culture of chefs, traceability, knowing where your food comes from is inspiring, produce vendors, distribution, growing the movement,Cured Meats with Aaron Oster of Salumeria Rosi (25:58)
Tags:
taxidermy, food philosophy, sustainable cured meats, guanciale, Aaron Oster, Salumeria Rosi, Cesare Casella, time limits on dining, turover rate, some people stay too long, Noodle Pudding Inc, WOOFing, farming in Europe, prosciutto di parma, traditional salumi, curing, rapid fire:, pork jowl, creamy, pancetta, pork belly, bacon is brined not cured, you can't eat bacon from the package, Mustela, pork loin, DOP, cured pork shoulder, vinoto, sopressata, mortadella, the life of a cure master, educating staff and customers, La Laiterie, bean varietals, black eyed pea was a very Italian bean for a long time, Slow Food, sustainable bean farts vs commodity bean farts,Rachel Saunders, Author of "The Blue Chair Jam Cookbook" (16:03)
Tags:
Rachel Saunders, Blue Chair Jam Cookbook, jam and marmalade classes, jam making, the plants own us, food photography, seasonality, jam is dynamic and engaging, Rachel is not a traditionalist, candied fruit, boysenberry, berries, Rachel is anti candy thermometer, www.bluechairfruit.com,KF Seetoh, Dana Cowen, Gail Simmons & Kate Krader (27:33)
Tags:
Dana Cowin, Food & Wine Magazine, street food, you cannot judge a dish by its color, Die Die Must Try, KF Seetoh, Singapore, food trucks, food carts, trucks can be good, carts aren't usually, Madison Square Park, Roberta's, Fatty Cue, revival of street food, growing the movement, thanks Dan Breindel!, Kate Krader, sea urchin pasta, Carlo Mirarchi, Top Chef DC, Tom Colicchio, David Chang, eating locally, sustainability, can the rest of the country catch up?, Anne Saxelby, industrial food power has fooled people by changing language, democratizing the language of ingredients, best contestant on Top Chef?, Kevin Gillespie, Woodfire Grill,To comment on this episode click here. There are currently Comments
First Aired - 08/30/2010 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Snacky Tunes Finger on the Pulse have a chat with the ladies of Le Fooding, the New York chapter of a French culinary society that began long ago in France and continues here in New York City. They discuss their upcoming Le Grand Fooding, a culinary showdown inspired by "fightin' woids" uttered by David Chang about San Francisco, who now must (along with other superstar NYC chefs) back up his smack talk against a group of star chefs from San Francisco. This episode also finds the biggest and most intense live performance ever to grace Snacky Tunes, as the 9-piece Midnight Magic performs live and discusses what its like to be Finger on the Pulse's new favorite band. This episode was sponsored by Fairway: like no other market.
Photo 1: Le Fooding event in France, Photo 2: Midnight Magic
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Ladies of Le Fooding (10:25)
Tags:
Midnight Magic is playing live today!, percussion horn bass wurlitzer vocals, nice summer arc, diets change at turning of seasons, Anna and Constance from Le Fooding, Le Fooding is a French movement created ten years ago, its a gastronomic guide, Le Grand Fooding, September 24 & 25, last years event was a huge gastronomic picnic, this year is a cook off at PS1, New York vs San Francisco, they used to work with David Chang, Chang dissing San Francisco food, what are the chefs fighting for?, there won't be judges, the point is to have fun, David Chang, Nate Appleman, Dan Barber, Laurence Jossel, Robert Newton, James Syhabout, Rich Torrisi and Mario Carbone, Melissa Perello, Jeremy Fox, Dan Barber created a special new vegetable for the event, no one wins, New York is more about restaurants and SF is more about food, in terms of music people come from both cities, Dan the Automator, Grissly Bear, all the DJs love to eat, Le Fooding is having another Grand Fooding, www.legrandfooding.com, sales open September 13 for the event 24 & 25, Fairway Market,Midnight Magic Introduce Themselves (10:15)
Tags:
Midnight Magic is FOTP's new favorite band, a friend passed FOTP the remix, welcome Midnight Magic!, Tiffany on Vocals, Andrew on Bass, Morgan on Keyboards, Andrew on Percussion, Caito on Percussion, Nick on Horn, Sarah Hooper from Jelly NYC, five year anniversary for Jelly Pool Party!, Maggie Horn,The Origin and History of Midnight Magic (5:21)
Tags:
gettin conscripted into Hercules and the Love Affair, started working on first release after Hercules and Love Affair disbanded, Tandem Bar is awesome, the presence of the horn players surprised Greg, the one continuous set thing started about six months ago, MM is ready for tours!, MM is playing with Punches at Union Hall, MM only plays in really small spaces, the history and origin of Midnight Magic, Midnight Magic mix their set live in one continuous set,Midnight Magic - Same Way I Feel (live in studio) (3:41)
Tags:
Midnight Magic - Same Way I Feel (live in studio),The Future of Midnight Magic (5:37)
Tags:
the origin of the name Midnight Magic, rejected Midnight Magic names, try Googling Punches, the future of Midnight Magic tours and albums, October 15th they're doing a big party, MM is playing the HIghline Ballroom on the 23rd, free RCP at Union Hall go to the Punches website, MM vs Punches in Bocci, Snacky Tunes available for NPR and Birthday Parties,To comment on this episode click here. There are currently Comments
First Aired - 11/08/2009 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On a very special episode of The Main Course, Katy Keiffer talks with acclaimed author Peter Pringle about new book "The Murder Of Nikolai Vavilov". Also on the show, David Grotenstein of Garden Of Eden.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction (3:02)
Tags:
The Main Course, Katy Keiffer, Hearst Ranch, David Grotenstein, Peter Pringle, world renowned journalist from Britain, Heritage Foods USA, The Murder of Nikolai Vavilov, Norman Borlaug, Nikolai worked to promote plant genetics, NKVD, Stalin, food chains in New York, Peter Pringle is the author of nine previous books including Food Inc, New York Times notable book, Day of the Dandilion, The Observer, The Independant, Washington Post, The Atlantic, The New Republic, The Nation,Peter Pringle Dicusses His Latest Novel: "The Murder of Nikolai Vavilov" (12:55)
Tags:
Peter Pringle, The Murder of Nikolai Vavilov, came out last May, Bureau Chief in Moscow, Peter was a corresponded for The Independent in Moscow, he lived on a street named after Lenin's brother, most streets in Moscow were named after famous communists, who is Vavilov?, geneticist, Stalin hated him, bourgeois, Nikolai tried to feed the world, he went on expeditions all over the world, he collected wild seeds to breed them into the staple crop plants, he started a seed bank in St. Petersburg, he had 250,000 seeds by the end of the 1930's, some genes skip a generation, pea breeding, different color flowers, Stalin decided Nikolai's process would take too long, Trofim Lysenko failed to produce, Lenin knew not to get rid of the bourgeois, when Stalin took over in 1925 he decided to get rid of the bourgeois specialist, intense paranoia, Nikolai was a victim of this, Russian agriculture, this story reads like a thriller,Questions For Peter (10:25)
Tags:
how did Peter get access to this information?, after Stalin fell Nikolai became a hero, his son Uri is still alive in Moscow, direct relatives of KGB victims get access to the files, Uri gave Peter Pringle access to these files, did Nikolai have any chance at all?, class prejudice, would his work have come into play if not for the KGB?, Stalin created famine through collectivization, Lysenko lived on, Russian science, by 1939 Americans developed a hybrid corn with a high yield, this technology was shared with The Soviet Union?, Vavilov knew about it, ideology played into the science, all academic events were at the command of the czar, they created red specialists who were rushed through universities with politicized agendas,The Grocery Business With David Grotenstein (32:07)
Tags:
David is Director of Operations for The Garden Of Eden, Fairway Market, gourmet has become a very overused term, food enthusiast, Fresh Direct, massive carbon footprint, more people are cooking at home than eating out, smaller businesses in New York, high quality for a slightly higher price, expensive products vs overpriced products, Costco, Wegmans, buying power, distributors, Baldor, United Nationals, Steiner, New York State cheese, cloth bound cheddars, why are American cheeses more expensive than imports, small batch productions, finding new milk sources, the story of the cheese is secondary to the actual product, specialty foods, Jasper Hill, green market movement, working with local farmers, many distributors have the same line of goods, price, recession, there has been a record number of cheeses this year, dairy farms, commodity market, 500,000 dairy cattle were slaughtered in the Northeast, farmstead and artisanal cheeses,To comment on this episode click here. There are currently Comments
