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First Aired - 10/16/2009 04:00PM
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On this week's Farm Report: Danny Williamson of Windmill Ranch and Good Shepherd Turkey Ranch talks about his first-class heritage chicken project, the watered-down significance of the term "organic", and what sets heritage chickens apart.
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Flying the Coop With Danny Williamson (6:00)
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Danny Williamson, poultry farming, Windmill Ranch, Good Shepherd Turkey Ranch Network, Danny's farming roots, Danny: the more you can do to feed yourself the better off you are, differences between farming and breeding poultry, Cornish and Plymouth Bard Rocks chickens, Cornish originate from Cornwall England, are breed names associated with blood lines or genetics?, how does one acquire superior genetics?, find someone who has raised these rare breeds, American Poultry Association, show poultry, APA Standards of Perfection, standards for what each species of poultry should look like, Danny's recently built chicken coop: 50ftX150ft., demand for heritage chickens up and down, heritage turkeys, heritage chickens have a different taste and look from your grocery store chicken,What is a Heritage Chicken? (11:37)
Tags:
poultry labels, free-range, what does it mean to be a heritage breed?, heritage chicken must meet APA standard breed: must come from the parent and grandparent stock of breeds recognized from the APA, no cross-breeding, 100% pure-bred, trying to maintain purity of genetic lines, no cross-breeding chickens for consumption-friendly traits, Cornish: larger breasts, Jersey Giant, how to avoid overcooking chicken, secret to not overcooking is don't turn heat up high, lower heat cook longer, don't force meat to cook too quickly, more muscle mass in heritage chickens than commercial chickens, Danny's coop produces 750-800 chicks per week, Animal Welfare Standards, humane treatment of birds, inhumane conditions put more stress on birds which lowers egg production and meat quality, factory farming: trying to raise as many birds in smallest amount of space as possible, Danny's chickens take 28 weeks to reach slaughter size whereas commercial chickens take 10 weeks, Danny putting more feed and raising costs into his chickens, factory farm bird is not bred to move around and fly and graze, will economic downturn reduce consumption of high-cost high-quality poultry?, there will always be support for factory farming, Danny's purpose is to save these rare poultry genetics, does the term 'heritage' get watered down?, do your research, what came first the chicken or the egg, Danny does not do anything to his chickens to try to get them to be a certain weight or conform to a certain body type, pasture-raised affects quality of flavors,The Myths Surrounding the Term "Organic" (10:34)
Tags:
organic simply means no pesticides, just because something is organic doesn't mean it was raised humanely, raising animals inhumanely raises stress levels and therefore negatively impacts the flavor and quality of meat, Dark Brahma, sometimes Danny's Brahma's turn to pets after being shown at poultry contests, Danny's favorite breed to eat, www.reeseturkeys.com, Danny's farm does not ship live birds, Animal Welfare Approved, Good Shepherd Ranchers set the highest standards in poultry raising, don't support factory farming industry, do your research, know what you're putting in your body, what's the safest meat to eat?,To comment on this episode click here. There are currently Comments
First Aired - 07/26/2010 03:30PM
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This week on Hot Grease Nicole sat down with NYU Food Studies Doctoral Candidate (and owner of a biscuit stand at Baltimore's Highland Town Farmer's Market) Damian Mosley of Blacksauce Kitchen for an enlightening conversation on getting the good food movement to the tables of undereducated, underpaid, and overworked families in the US and beyond. Danny "Macaroons" Cohen also came by to talk macaroons: French vs. "coconut", nutflower vs. wheatflower, and "sandwich" vs. "mounds". Plus Danny and Damian talked to Nicole about the changing universe that is Harlem in the year 2010. This episode was sponsored by White Oak Pastures: more info at whiteoakpastures.com.
Photo 1: Damien Mosley's Blacksauce Kitchen, Photo 2: Danny Macaroons
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Hot Grease Introduction: Talking Shirley Sherrod with Damian Mosley (14:37)
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Nicole Taylor, Hot Grease, Heritage Radio Network, sustainability, local food, White Oak Pastures, www.whiteoakpastures.com, Shirley Sherrod, www.blacksaucekitchen.com, Black Sauce Kitchen, Shirley got caught up with new age media, she was an employee of the USDA, she made some comments about a former job, a conservative blogger took snippets of the speech and took bits out of context, she was asked to resign, discrimination against black farmers, Damien's father worked for the USDA for 30 years, he oversaw and audited programs like WIC and Food Stamps, hate sometimes translates into compassion rather than outward anger, race in the Olympics, South Africa, blacks were stripped of land in South Africa, stripping people of land and the ability to produce food forces them into the city, that's the start of many communities in the Northeast, if you can't produce food the more you need to rely on the industrial food system, Damian Mosley,More with Damian Mosley of Blacksauce Kitchen (9:04)
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biscuit stand, he suggested food preparations and demos, how do food businesses survive?, do they move with the clientele?, are the appreciated by new residents, lack of people in color in the good food movement, you don't have to be a person of color to document food ways of people of color, Damien went to culinary school, you can find Damien on facebook, Blacksauce Kitchen, Damian was a consultant for a farmers market,Type & Tell: Danny Macaroons (10:17)
Tags:
Dan Cohen, Danny Macaroons, www.dannymacaroons.com, Dan ran a social sports media startup, macaroons as holiday desserts, he's been making them for 8 years, French vs coconut macaroons, they use nut flour as the main ingredient, shifting demographics of Harlem, brown on the top and yellow on the bottom, macaroon pairings, www.facebook.com/dannymacaroons, @dannymacaroons, Type & Tell,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2009 11:00AM
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Heritage talks with Danny Williamson of Windmill Ranch and Christopher Nicholson of the Iliamna Fish Company.
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