Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 04/26/2010 03:30PM
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Brooklyn Food Coalition is in the building this week on Hot Grease! They recap the conference, and preview their anniversary party on May 6th.
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Hot Grease Introduction: Brooklyn Food Conference (10:20)
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Hot Grease, Heritage Radio Network, Edward's VA Ham, www.edwardsvaham.com, Park Slope Food Coop, http://foodcoop.com/, Adriana Velez, Nancy Romer, Erica Lonesome, Brooklyn Food Coalition, LaDonna Redmond, Brooklyn Food Conference, Crop Mob,Leaders of the Good Food Revolution: Erica Lonesome & Adriana Velez (10:05)
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Brooklyn Food Coalition, May 6th anniversary is coming up, the growth power and vision of the progressive grassroots organization, online communities, the good food revolution, social networking, not everybody is online, BFC, building a stronger more traditional community, Sunset park group, don't forget about people who aren't digitally connected, grub party, Anna Lappe, talk to your bodega about adding items, making real change, food justice, some people cringe at the word foodie, Bryant Terry,The Hot 5! (7:33)
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The Hot 5, 5 reasons for people to come out on May 6th, 5: Music! DJ Nickodemus, 4: An opportunity for people to recognize the amazing work going on in the neighborhoods, 3: local Brooklyn business based food, 388 Atlantic between Hoyt and Bond, 1: Anna Lappe will be at the party and will be reading from her new book, Zagat giveaway!, NYC Food Lovers Guide,To comment on this episode click here. There are currently Comments
First Aired - 06/14/2009 12:00PM
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Patrick Martins & Katy Keiffer talk about chocolate with guests Jon Payson and Roger Rodriguez
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Introduction with Jon of The Chocolate Room (11:49)
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chocolatier, fondu, dessert menu with every item having element of chocolate, The Chocolate Room, Roger Rodriguez, Park Slope, Cobble Hill, Brooklyn, Jon Payson, Madagascar,Jon Payson & Roger Rodriguez Discuss the Different Varieties of Chocolate (11:17)
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chocolate with beer, truffles, farmers market, fruits, strawberry amaretto ganache, beans are shipped to processors, each country produces a different type of chocolate, cacao bean, single origin chocolate, comparing chocolate to coffee, chocolate is now where coffee was 20 years ago, Gramercy Tavern, Roger Rodriguez started in the kitchen and worked up to become a chocolatier, Mexico, Ecuador, The Arriba bean, Venezuela, Santo Domingo, Peters Chocolates, original chocolate recipes,Cooking with Chocolate (16:32)
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mass producing a quality product, hot cocoa, candy bar chocolate, laws in the UK and France that say you can only use cocoa butter, chocolate wine, chocolate beer, tempering chocolate, changing temperatures for different effects, it's not easy to cook, fillings, emulsion of creme and chocolate, cocoa butter is messy, rolling truffles, fish doesn't mix well with chocolate, The Gramercy Tavern, Nibs are pieces of the roasted bean, cheap desserts at The Chocolate Room, Cadbury Chocolate tastes better in the UK, the future of chocolate in America, Katy thinks Nibs are overrated, scoops Nibs and chocolate pork, Cobble Hill, Park Slope,Honey Update with Jon Feldman of Frankies Sputino (12:59)
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four hives have been installed on Brooklyn rooftops, the bees have been in since mid april, honey production, queen bees, obstacles in bee keeping, when the queen died the bees went feral, humanitarian effort, why colonies are collapsing, cell phone towers possibly affecting bees, pesticidies, bees help our corn, addiction to chemicals, our need to genetically modify agriculture has affected bees, chemical fertilizers, highest form of technology is the original natural thing, The Monsanto Company, weather changes, bee keeping is a great hobby and can help the environment, purist approach to bee keeping, Italian honeybees, honeybees are indigenous to Europe and The Middle East, South American honey, bee keeping is illegal in New York City, H&R Apiaries, Jon Feldman, not just for honey but to learn as much as we can about bees,Camille Broderic & Philippe Massoud Talk About Illili (11:28)
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tabouleh, Philippe Massoud, Ottoman empire influence on the region influences the food, Illili, Lebanese inspired food, Lebanon has a lot of sun and water which helps their vegetables, Morrocan tabouleh is more wheat based, French influence in Lebanon, Middle Eastern food, raw kibbeh, breadbasket of Middle East, Slow Food Event, June 2009,To comment on this episode click here. There are currently Comments
First Aired - 02/25/2013 10:00AM
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Franny's has been a staple restaurant in the Park Slope/Prospect Heights community since 2004, and that community has grown quite a bit since then. On a special recording, Executive Chef John Adler chats with us about how things have changed over the past decade for the team at Franny's, including the 2012 opening of the Barclay's Center right around the corner. Find out what the opening night Jay-Z concert at the arena was like for local businesses and how they are handling the uptick in traffic and attention. Hear about plans for a new Franny's restaurant and learn more about the management style, culture and commitment to the community that the Franny's team believes in. This program was sponsored by The International Culinary Center.
"We're part of the community - so anything happening around us is in the consciousness of the restaurant." 06:00
"The Brooklyn Larder has become an amazing source for the community with catering, gourmet products, etc. I will rarely have friends over for dinner without going to Brooklyn Larder." 10:00
--Executive Chef Jonathan Adler of Franny's on HeritageRadioNetwork.org
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