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First Aired - 12/12/2011 11:00AM
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This week on Let's Eat In, Matt Timms and Rachel Wharton, co-hosts of their own show on Heritage Radio Network, join Cathy Erway to talk cookies--both for Hannukah and Christmas. Tune in to hear why Matt abhors eating on first dates, Rachel's recipe for a perfect pasta carbonara, and Cathy's experience as a sausage-making class. This episode is sponsored by Hearst Ranch.
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Holiday Cookie Time (16:32)
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Let's Eat In, Cathy Erway, Rachel Wharton, Matt Timms, McDonalds, Occupy Wall Street, Heritage Radio Network, Anna Lappe, Cookie Takedowns, The Takedowns, Girl Scouts, Matt Tildon, Brooklyn Larder, Mast, terroir, short bread cookies, Christmas Cookies, Jew, Hanukkah, Joan Nathan, Brooklyn Kitchen, Jewish cooking, traditional meal,To comment on this episode click here. There are currently Comments
First Aired - 07/24/2011 12:00PM
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This week on The Main Course, Jason Colucci of Pulino's co-hosts with Patrick Martins. They are joined by Shane Coffey, former chef at Alias Restaurant and current executive chef at The Meridian Club in Turks & Caicos. Tune in as they discuss the advantages, challenges, and idiosyncrasies of running a kitchen in a hotel on an island. Later in the show, Jessica & Josh Applestone of Fleisher's Grass-fed and Organic Meats come by to talk butchering, nose to tail cooking and how meat should be implemented in a healthy diet. Also on the show, Sarah Pollock, development coordinator of the Museum of Food & Drink (MoFaD). This episode was sponsored by Hearst Ranch.
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The Main Course: Shane Coffey (30:27)
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Heritage Radio Network, Hearst Ranch, Patrick Martins, The Main Course, Jason Colucci, Pulino's, Shane Coffey, Alias, Meridian Club, island culture, Turks & Caicos, food shipments, distribution, food costs, refrigeration, leftovers, hotel food, Rocky Mountain Bacon, whiskey barrel smoked, Slow Food, sustainability, meat backlash, vegetarians, meat diet, eating out, nose to tail, whole animal cooking, charcuterie, ham curing, Heritage Foods USA,Josh & Jessica Applestone of Fleisher's Grass-fed and Organic Meats (25:48)
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Jessica Applestone, Josh Applestone, Fleisher's Grass-fed and Organic Meats, Butcher's Guide to Well Raised Meat, Cochon 555, pig butchering, lamb, noise to tail, butchering at home, Park Slope, Environmental Working Group, American Meat Institute, meat portions, whole steer, hangar steak, breeds, pork belly, www.fleischers.com, @Fleischers,To comment on this episode click here. There are currently Comments
First Aired - 11/04/2010 01:00PM
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This week on the Farm Report Erin and Heather speak to Marissa Guggiana: journalist, food activist, and author of the book "Primal Cuts: Cooking with America's Best Butchers". The book is part meat manual, part look back at the golden age of butchery, part look forward at the world of sustainable meat and what these trends mean for chefs everywhere. The gang talk about why chefs can benefit from an intimate knowledge of butchery, and why butchers can benefit from an intimate knowledge of the culinary arts. This episode was sponsored by Edwards of Surry VA.
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The Farm Report Introduction: Marissa Guggiana (16:15)
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The Farm Report, Heather Hyman, Erin Fairbanks, Heritage Radio Network, S. Wallace Edwards & Sons, Marissa Guggiana, author of Primal Cuts, Meat Paper Magazine, food writing, farm to table movement, local food systems, the butcher is a very important part of this movement, whole animal cooking, charcuterie, Tom Mylan, butchers guild, www.butchersguild.org, USDA standards for mobile slaughter units, ofal, regulations vary from state to state,More with Marissa Guggiana, author of "Primal Cuts" (15:09)
Tags:
Marissa was a vegetarian for a while, everybody's body chemisty is different, Josh Applestone was vegetarian when Fleischers opened, Paradise Locker Meats, transparency, slaughter can be a beautiful process, it's easy to not trust ground meat, Sonoma Direct, how do we create a safe space for producers to talk about the realities of making food?, Hudson Valley, cool recipes, pig head stew, pig ear terrine, family sausage, book tour, what's next for Marissa?, follow Marissa on twitter @gugg, www.primalcuts.net, come out to Public tonight!,To comment on this episode click here. There are currently Comments
