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First Aired - 03/06/2011 02:00PM
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This week on Cutting the Curd, Anne returns to the State of Cheese Series - this time exploring all things dairy in the state of Massachusetts. She begins the show with Barbara Hanley of Shy Brothers Farm and later speaks with Susan Sellew of Rawson Brook Farm. Tune in to learn more about goat dairy production, how large cheese and small cheese productions differ greatly and how its always tough to separate offspring from their parents. This episode was sponsored by Whole Foods Market.
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State of Cheese: Massachusetts - Barbara Hanley of Shy Brothers Farm (22:34)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Whole Foods Market, State of Cheese, Massachusetts, cheese trivia, Cheshire Mammoth Cheese, rebellion to tyrants is obedience to god, Barbara Hanley, Shy Brothers Farm, Hannahbelles, geotrichum, affinage, large cheese vs tiny cheese, rotating cheese, keeping the right conditions, hand made cheese, packaging, third generation farming, transitioning farmers, every industry has to change, making milk is much different than making cheese,Susan Sellew of Rawson Brook Farm (23:29)
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Susan Sellew, Rawson Brook Farm, goats, goat cheese, homesteading, 85% of the business is local, women in cheese, collective conscious, Susan sold the cheese illegally out of her house to begin with, took 4 years to build a barn, cheese people with background in the arts, farmers making cheese with milk, it's hard to find time to get away from the farm, farm interns, Redwood Hill, Jennifer Bice, kidding season, newborn goats, separating kids from parents, bottles are labeled with the moms name, Susan didn't lose a single kid last year, farmstead cheese, labor and feed, production is all about nutrition, monteray chev, Monterey Chevre,To comment on this episode click here. There are currently Comments
First Aired - 05/31/2009 12:00PM
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Patrick Martins, Katy Keiffer and Guest Mark Marabella speak with Gene Mayer, Vice President of Sales for Baldor Food, George Faison of Debragga and Steve Shimoler Chef-owner Crop Restaurant
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Introduction and Show Summary with Patrick Martins, Katy Keiffer and guest Mark Marabella (6:21)
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Rhode Island, Distribution, New Press, Tasting Table NYC, New York Times, NYT Diner's Journal,Distribution with Gene Mayer, Vice President of Sales for Baldor Food (9:06)
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Baldor Food and local agriculture, Catskills, Long Island, Baldor founded 1991, Large fresh fruit and vegetable foodservice company, corporate dining, local produce, Union Square Market, where growers go, box in box out, move over 1,700 items a week, top 50 unique specialty items make up a third of business, same day deliveries in NY, 150 trucks, biggest challenge is freshness, mother nature, Distribution, Farmers, history, schools, restaurants, freshness, market, buying, Sales, marketing, contracts, calendar,Seasonality and Changing Consumer Food Habits with Gene Mayer and Baldor Food (10:14)
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communication between distributors and producers, local and sustainable movement, contract buying with farmers, historic purchases plan harvests, some farmers plan the year in advance with Baldor, planning is important for partnership, food habits with consumers, change of historic demand, moving towards traditional, taste and color reign supreme, making the best of what's available, helping farmers get product to market, supply and demand, supporting community, supermarket chains, distribution centers, harder to serve, 85 percent of grown food is pre-spoken for, International farming, long-distance growing relationships, increase, growers, customers, transportation, costs, Grocery,George Faison, Distributor of Debragga and Getting Good Food to the Market (10:04)
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Introducing New York to good food, first exchanges with local farmers, fois gras, sauces to mask bad foods, great raw ingredients can be simply prepared, less is more, a backwards movement, labor dictates price, dry-aged beef, sold D'Artagnan to partner in 2004, taking it to the next level, Cryo-vac, wet-age, can't dry-age mediocre beef, healthy animals lead to better marbling and flavor, Distribution, quality, finishing, aging, change, nirvana,Hunting with George Faison (7:46)
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seasonal hunting, summer mushroom season, cannot sell what is hunted, market hunting created extinction of ducks, deer, wild turkeys, new laws created in 1930's by Theodore Roosevelt to no longer allows commercial exchange of wildlife, beauty of the hunt is the free chase, Montana, Wyoming, New Mexico, animal finishing, grass-fed, grain-fed,Seafood and Sustainable Choices with Stephanie Faisen (5:49)
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Seafood Choices Alliance, what fish should we be eating?, Blue Ocean Institute, NYC was once caviar capital, www.Debragga.com, restaurants, foodservice, Sustainability, seafood,Virtual Marketplace with Steve Shimoler Chef-owner Crop Restaurant of Cleveland (9:13)
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local crop project, consortium of farmers and restaurants with Sysco, virtual marketplace, new ordering system, started www.chefexpress.com, access to ingredients, solution to distribution network, demand creates higher value for farmers' products, build it and they will come, Distribution, foodservice, Institutions, groceries, national, infrastructure, technology, communication, Farmers, customers, necessities, suppliers, Sysco,To comment on this episode click here. There are currently Comments
First Aired - 09/12/2010 12:00PM
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This week on The Main Course Katie returns to join Patrick in introducing Season II of The Main Course to HRN listeners across the globe. Hear the four unifying themes that will be spanning across all future episodes of the show, and how they will be informing the discussions and guest bookings therein. The gang also joined Michael Hurwitz, executive director of NYC's Green Markets, to talk about changing our food system for the better with action rather than words. This episode was sponsored by Roberta's and the Bushwick Block Party.
Photo: Michael Hurwitz
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The Main Course Introduction: The Heritage Party & Egg Recall 2010 (12:24)
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The Main Course, Patrick Martins, Katy Keiffer, Cherryholmes, new season!, Heritage Radio Network, the Heritage Party!, Saturday September 25th at Roberta's, $100 per person, all you can eat food and drink, Hearst Ranch, Leaping Waters Farm, S. Wallace Edwards and Sons, Good Shepherd Poultry Ranch, Paradise Locker Meats, Craig Good, Acme Smoked Fish, Makers Mark, Dave Arnold, Sixpoint Craft Ales, RSVAP by calling 718-389-0985, Patrick's dad is playing a show at Lincoln Center September 19th, Joao Carlos Martins, the UN's cause of the year is biodiversity, egg recall, half a billion eggs, Center for Disease Control, Bushwick Block Party,Michael Hurwitz: Executive Director of Greenmarket (21:54)
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Michael Hurwitz, first guest of season 2!, green market, 51 markets and 215 producers, 85% farmers, three new locations have opened this year, partnerships with hospitals, four new themes for The Main Course: agriculture, distribution & marketing, growing the movement, food philosophy, bellwethers, all farmers need to be supported, we need to value our producers,Michael Hurwitz on the Local Grain Industry (29:11)
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food stamps at farmers markets, infrastructure issues, local grain industry, New York state used to have a lot of millers, 15% of local grains from a local farm for all bakers, distribution and marketing doesn't have to be so difficult, you need a market for local grains, farmers are starting to band together in co-operatives, it's hard to find a way when you reject the commodity model, failure of information and failure of infrastructure, Michael doesn't think you should only eat local food, locavores, make educated decisions for food, know the consequences of the decisions you make, traceability, two things Michael would like to see change in New York City:, #1 long term commitment to the marketplace, #2 get the politics and ego out of the movement, The Bread and Puppet Theatre, Vermont, tree tapping, politics and the food movement, fighting for budget, policy makers don't understand food, Scott Stringer, he has made other politicians acocuntable, Marty Markowitz, Christine Quinn, Michael's background is in social justice,HRN Update with Jack Inslee (24:17)
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Talib Kweli is the secret headlining guest for the Bushwick Block Party, The Main Course is a bellweather for the rest of the network, The Main Course is the longest show and the first of the week, The Hearsts have been in the business of land conservation for a long time, The upcoming new season of HRN, Cooking Issues is our latest and biggest show, Harold McGee, eggs are extraordinary, Cutting the Curd, The State of Cheese, We Dig Plants, Marty Martkowitz, Hot Grease, using the word Bellweather constantly, Snacky Tunes, Let's Eat In, All Things Considered, The Naturalist, The Food Seen, Michael Harland Turkell, Beer Sessions, Pig Island, Why We Cook, Erica Wides, Brooklyn Eats, Rachel Wharton, Burning Down the House, Curtis B. Wayne, Mind Kitchen, Brandon Hoy with Gold Teeth, A Taste of the Past, Linda Pellacio, The Culinary Historians Society, The Farm Report v2.0, Erin Fairbanks, Greenhorn Radio, Catch It Cook It Eat It, Flash Talks Cash, Steve Pope, Good Shepard Ranch, involving everybody in the conversation, Bushwick Block Party advertisement,To comment on this episode click here. There are currently Comments
