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First Aired - 04/16/2012 01:00PM
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This week on Let's Eat In, our hostess Cathy Erway talks with Chase Emmons of Brooklyn Grange and Tim O'Neal of Borough Bees. Our guests have teamed up to start a 30 hive apiary at the new Brooklyn Grange rooftop farm in the Brooklyn Navy Yards. Tune in to hear how Chase and Tim got their starts in beekeeping, the surprising demand for NYC honey, and the plans for Brooklyn Grange's apiary this season. Learn about bee genetics, and how Chase and Tim plan to breed bees that are adaptable to New York City's weather and conditions. In other words- local New York bees! Thanks to this episode's sponsor, Whole Foods.
"When I started keeping bees, I joined the local beekeeping organization and I was the youngest member by 60 years." -- Tim O'Neal on Let's Eat In
"You want cold winters so bees can make it through the winters. They'll go more dormant, so to speak. If they don't go dormant and they stay a little too active, they go through all their emergency food supplies, which is stored honey." -- Chase Emmons on Let's Eat In
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Brooklyn Grange in the Navy Yard (16:35)
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Chase Emmons, Tim O'Neill, apiary, Brooklyn Navy Yard, Brooklyn Grange, Rooftop Farm, Long Island City, beekeeping apprenticeship, Beekeeping, dariy, butcher, sustainable, honey, stinger, hives, wood polish, Roberta's, New York's Honey Festival, Sixpoint, local honey, Bobo, pollen, nectar, organism, sugar, Burton, insects, livestock, absconding,Honey Coffee and Date Pizza (18:18)
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bees, breeding, local genetics, New York City, queen bees, drones, eugenics, Brooklyn Grange Bees, BQE, Kickstarter, coffee, honey tasting, black coffee, pies, politically incorrect pies, date meal, homemade pizza, dough, crust, cinnamon buns, milk, anchovies, honey flavor, urban bees, pesticides, wildflower, cherry blossom, maple, dandelions, Hayseed's Big City Farm Store, blog,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2009 01:00PM
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This week's Q-Report tracks down Maura Rockcastle, the mastermind behind the re-development of the Highline in NYC.
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Introduction (6:19)
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The High Line, train tracks repurposed as a park, green spaces, Central Park, Deleware Park, green spaces help filter air in urban areas, Prospect Park,The High Line with Maura Rockcastle (10:30)
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Maura Rockcastle, The High Line, Governors Island, landscape design, field operations, large scale public projects, Fresh Kills Landfill, Shelby Farms Park, intimate relationship between people and plants, public art, original proposal for The High Line was program based, natural faunas,The High Line & Govenors Island with Maura Rockcastle (11:50)
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Field Operations, West Side Highway is fast for bikes, planting process for The High Line, ecological assement, sun and wind studies, anticipating microclimates, each woodland area is slightly different, wildflowers brought bees and butterflies, custom furnishings, city contributed money along with private donations, The High Line is free to the public, project cost $55 Million dollars to finish, park will be open year long, no height restrictions for buildings, function, beauty, prominades,Governors Island with Maura Rockcastle (10:10)
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surnames, Governors Island, Clinton Administration, George Pataki, Rudy Giuliani, public access, repurposing, cultivating shellfish, exposing elements, anti monopolist, East River Plaza, new landscape projects, Virgina Beach, biking, golf, extreme sports,Policy Analysis with Thomas Hunt (16:50)
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green spaces, public advocate of New York, keeping community and city on the same page, Robert Moses, Randalls Island, sports, Ringling Brothers, advocacy, GM, community gardens, amplifing the voice of small groups and individuals, 2030 plan, congestion pricing, BQE, Pratt, Naval Yards, Clinton Hill, Park Avenue, public advocate is the mayor in waiting, position was created in the 89 charter revision, oversight, independant budget, legislative power, community, funding, resources, repurposing, policy analyst, only one of three city wide officials,Happy Fathers Day !! (9:30)
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teaching, fathers, family, Alphonse Marabella, Joao Carlos Martins, Peter Inslee,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2009 12:00PM
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Superstar butcher Tom Mylan comes by The Main Course to talk chop. Tom gives us a preview of his new butchering school/butcher shop: Brooklyn Kitchen Labs and The Meat Hook.
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Main Course Introduction (3:41)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, Halloween, Jack and Nat are exhausted, Roberta's, motorcycle race, butchering, Tom Mylan,Tom Mylan (9:27)
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butchering, Tom Mylan, butcher shops are closing because of high rent, grass fed vs grain fed, organically grown meats, lamb chop, Tom was a manager at Marlow & Sons, he was also a writer for the diner journal, whole animal movement, making local sustainable meat less expensive, whole cow, The Diner, Bill Telepan, the rise of the burger as a gourmet item, 75% lean to 25% fat, linking e coli to price, what is the ratio of fat to meat on the average American burger, ratatouille,Brooklyn Kitchen Labs and The Meat Hook (7:26)
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Brooklyn Kitchen Labs and The Meat Hook, spans over 7,000 square feet of a former warehouse by the BQE and will include two teaching kitchens a butcher shop a library of rare and out-of-print cookbooks and a shop of baking supplies and bulk items like olive oil and flour, Meeker Ave, walk in butcher shop, http://www.johnboos.com, primal cuts, teaching component, Garrett Oliver, Brooklyn Brewery, beer pairings with food, brewing classes, summertime drinks, the butchering takes place on a custom butcher block table by John Boos,Learning How To Butcher (9:26)
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apprenticing, how long does a home chef need to study?, pig butchering 101 lasts for two and a half hours, trial and error, it's hard to screw up sausage, breaking down beef, handling lamb takes a significantly longer time, Tom was an apprentice for 6 weeks at Fleischer's, sirloin, National Cattlemen's Beef Association, stew beef, chuck roll, artisan butchery, anatomy, band saw, understanding muscles, meadow raised veal, butchering is as complicated as you want to make it, Fleisher's,Raising Beef: Grassfed & Corn Finished (5:00)
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not feeding cows enough, grass fed cuts are different, it tastes more beefy, corn finished makes the meat sweeter, marbling, there are many different quality levels,Ferminting Hay & Diversity Of Breeds (10:00)
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grain fed pork, animal diet, genetically modified food, industrial cow calf operation, smaller animals, US angus, Annaliese Griffin, Brooklyn Based, Brent was a line cook at egg, George Well, Belmont Butchery, Richmond Virginia, butchering hogs,The DIY Home Butcher (3:20)
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whole lamb, butchering 101, proper meat, professional development track, Fleischer's, culinary school, pork loin, breaking down a pig for a line cook, practice animals cost a lot of money, rural butcher shops, deer, urban environments,More Meat Musings: Horse Meat, Dogs & Guinea Pigs (1:40)
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Kim Severson, looking the animal in the eye before killing it and eating it, ex vegetarian guilt, it can be smug and weird, the future of agriculture, genetic strain of British beef animals, 375 pound animal, Scottish Highland, horse meat, dog meat, Guinea pig meat, Latin America food, do we eat teeth?, goat,To comment on this episode click here. There are currently Comments
