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First Aired - 10/29/2013 12:00AM Download MP3 (Full Episode)
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Tune in and hear the life story of perhaps the most important woman in the history of North American food, Alice Waters.

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First Aired - 04/11/2010 12:00PM Download MP3 (Full Episode)
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The-main-course
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Alice Waters, Sarah Copeland, Nancy Easton & Ian Marvey all join in on an important discussion on improving the quality of our institutionalized food.
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Katy took a fall this weekend, St. Lukes Hospital, Sarah Copeland, Food Network, Good Food Gardens, Bronx Botanical Gardens, Slow Food Nation, Anya Fernald, Oprah Magazine, National Cattlemen's Beef Association, Jamie Oliver, TV sensationalism, Department of Agriculture Conference, sustainability, Sam Cass, Smithfield, Purdue, Tom Vilsack, heart of a farmboy, Fresh, Ana Sofia Joanes, Joel Salatin is not a model that can feed the world, institutional procurement needs are vast, Sarah started as a recipe tester at the Food Network, How To Boil Water, Katherine Alford, Joe Baum, Hilary Baum, Baum Forum, at the end of the day the Food Network is an entertainment network, http://strength.org, Share Our Strength, keeping prices down for sustainable food, Good Food Garden, http://www.goodfoodfun.com/, Harlem Children's Zone, sustainable wood,
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pasture raised, antibiotic free, Nancy Easton, Wellness in the Schools, Ian Marvy, Added Value Farms, school lunch program, PS 87, Greenhouse Project, The Science Barge, Jenn Nelkin, solar powered hydroponic rainwater catch, improving the nutrition and fitness in NYC public schools, Bill Telepan, Telepan Restaurant, Alice Waters thinks school food should be free, New York City school system is one of the biggest procurement contracts in the country, Washington State Lobby, local apples, Red Hook Brooklyn consumes more Washington State apples than New York State apples, invest in upstate economies, distribution systems, fruits and vegetables, Bird's Eye Packing facility, PS 15, education on food and farming, PS 27, Brooklyn New School, Seed To Salad, we need to educate children, salad bars, providing volunteers with stipends, partnership meetings, lunch lady training, collaborations, French Culinary Institution, The Culinary Institute of America, Garden to Cafeteria Program, 80 pounds of salad is enough servings for 400 students, local farmers, do children resist vegetables?, our environment teaches kids to eat bland food, Carl Buddig, Lunchables, raw snap peas, raw beets, teaching kids to appreciate better food, in some places all kids can buy are Doritos, adults are influenced by what's around us, large black pig, ground beef should be promoted, Heifer International Farm, community activism, giving a breeding pair of goats to a family, Department of Agriculture, feeding the masses, bee hives, Red Hook, chicken, chicken coops, raising poultry, culinary skills and cooking, introducing cooking concepts to children, home economics class, Dan Barber, Chipotle, Momofuku, local food does not need to be more expensive, Green Market should allow prepared foods, Renato Sardo, founder of Slow Food International, Michael Pollan, do Americans need to cook more?, food is communal, pasta is cheap, cooking rice and beans can be cheap,
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should Americans focus on cooking? or should there be better prepared food options, local procurement for schools, school food as a Department of Health priority, Brooklyn Grange, Anastasia Cole, community sold food at the farm site, 20% to local restaurants, the cost of food is skewed, local branches, Bronx Terminal Market, Jack Hofner, growing seasons, vertical farming, it's not capital efficient, slow money is not something that people are interested in, community gardens, Department of Parks and Recreation, victory garden in Bryant Park, concluding thoughts, Heritage Radio Network, The Main Course, Patrick Martins, Jack Inslee, Earth Day, May 10th, event at the Urban Zen Studio, tickets are on sale at www.wellnessintheschools.org, Eric Goldstein, Natural History Museam, Crop Mob, Red Hook Community Farm, push your legislator!, food stamps, Edwards Ham, Rome, www.added-value.org,

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First Aired - 06/07/2009 12:00PM Download MP3 (Full Episode)
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Sponsored by
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Patrick Martins and Katy Keiffer speak about changing the way children eat with movement leader Alice Waters, sourcing local with Shanna Pacifico from Back Forty of NYC. And Italy and Gelato talk with owner of Roberta's in Brooklyn Chris Parchini.
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Princeton University's Honorary Degree, Washington, sourcing local, Yale Sustainable Food Project, support, change out of necessity, food education, what people don't know about their food, Obama Administration, knowledge, interactive experience for children in garden and cafeteria, Public School System to leave no child behind, to prevent the addiction to junk food, agriculture, buying, Food Inc., the movie, criteria for buying sustainably raised local foods, Doctorate, Publisher Hamilton Fish, opportunities for future of gastronomy, White House garden, students fed from farms nearby, overcoming challenges of better school food, local food costs more money, providing and learning of an alternative way to eat, weave food into every course of school subjects, teach children to respect the land, Alice Waters' stimulus plan would be to feed all children from pre-school to high school for free, ecology, gastronomy, Alice suggests students count beans instead of buttons, Alice suggests speaking of geography of spices in India when studying the country of India,
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vacation, Canary Islands, Princes Icasa Hotel, west corner of North Africa, volcanic Islands formed not that long ago, drive through what is like the surface of the moon, Atlantic Ocean, plant all crops below the surface of the volcanic rock, large vineyards and wine producers build lava rock walls to grow grapes to protect from windy climate, pungent mineral taste in everything, terroir, pigs and goats are native livestock, the popular fish eaten locally is a mix between clam and abalone, tasted best goat cheese, organic rennet, D.O.P status to allow for this process of cheese-making, old-school technique, Hometwon of Roberta's partner Mauro, last eruption lasted 8 days only 100 some odd years ago, cheese wrapped in a variety of packaging like grass,
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Piemonte, went to Lanzarote to train with Gelato maker from Genova, shows where the magic is: a locked stainless steel cabinet in the wall filled with powders, chemicals and mixes, talked about gelato the history and its current state, Paolo, Mauro's brother taught them the way they wanted to learn, Gelato is in a sad state in Italy right now, what exactly is gelato?, fruit based made with water and egg, nuts and other standard flavors are made with milk and eggs, Chris wanted to learn the basics using the best rawest ingredients he can find, Gelato maker with secret cabinet has a large demand for gelato hence the stabilizers, Italians eat 10 kilos of gelato on average a year, Germans eat 55 kilos on average a year, Gelato will be made at Roberta's and sold just a few blocks away, gelato cart, milk in Italy cream in America,

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