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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 - 04/22/2012 01:00PM
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This week on Straight, No Chaser, Katy Keiffer is joined by Michael Hurwitz, Executive Director of Greenmarket NYC and Stacy Miller, Executive Director of The Farmers Market Coalition. Together they discuss the current state of farmers markets and how the recent growth of these markets has impacted urban life. Find out more about how immigrant populations are being considered at farmers markets and cultural gaps are being bridged through communities. Learn about everything involved in getting food from our farms to our tables. This program was sponsored by Fairway Market.
"More and more farmers are realizing that the industrial system is not working for them. 90% of our farmers would not be in production if they didn't have the ability to sell directly to consumers."
--Michael Hurwitz, Executive Director of Greenmarket NYC on Straight, No Chaser
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First Aired - 01/24/2012 03:00PM
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On today’s THE FOOD SEEN, Chef Amanda Cohen of Dirt Candy, treats vegetables like meat. From faux-gras to finding the fat in flora, she’s redefining vegetarian cuisine from the root up. Amanda believes, “any can cook a hamburger, but leave the vegetables to the professionals”. The salad days are over! This episode was sponsored by Hearst Ranch.
"When I was 15, I became a vegetarian to rebel against my family."
"I wanted to find some taste sensation [with foie gras] that vegans and vegetarians could experience.
"If you don't do something great with a carrot, then there's no point!"
--Amanda Cohen on The Food Seen
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