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First Aired - 11/17/2011 12:00PM
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When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the man who founded Slow Food USA, Heritage Foods USA, Heritage Radio Network & The Heritage Meat Shop. This episode was sponsored by Hearst Ranch.
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A Taste of the Past: Patrick Martins (33:12)
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Linda Pelaccio, A Taste of the Past, Patrick Martins, Heritage Foods USA, Heritage Radio Network, Slow Food USA, Ark of Taste, Heritage turkeys, small farmers, sustainability, nonprofit vs for profit, food revolution, sales, distribution, Carlo Petrini, Slow Food International, endangered breeds, heritage breeds, pork, Americans consume 46 million turkeys at Thanksgiving, turkey sandwiches, Radio Bra Onde Rosse, sustainable food movement, Jack Inslee, Michelle Obama, obesity, exercise, food politics, Barbara Kirshenblatt-Gimblett, food as performance, pig varieties, Red Wattle, Berkshire,To comment on this episode click here. There are currently Comments
First Aired - 07/11/2010 12:00PM
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This week on The Main Course Patrick and Katy spoke to Amanda Hesser about the laborious and monumental task of recipe testing and updating the NY Times Cookbook, plus her new cookbook Food 52. They also sat down with Eleana Cobb about hemp, and musician Neil Nathan stopped by to perform two of his latest songs. Plus Steve Pope stops by for a segment on what makes Heritage so heritage.
Photo: Robert Maxwell/Courtesy of Amanda Hesser
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Main Course Intro & Amanda Hesser (17:00)
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Patrick Martins, Katy Keiffer, The Main Course, Acme Smoked Fish, they don't need producers, moonshine, corn liquor, Amanda Hesser, being a mutt, Doylestown, Scranton, Kosher turkey abbatoir, white pizza, Old Forge PA, Amanda studied economics in school, canning, preserves, making bread from scratch, practical American homemaking, less about cuisine and more about efficiency, buying based on the quality of the food, eating seasonally, Ruth Reichl upbringing, seeking food when you're older due to not having it when you're younger, AOC Restaurant, Suzanne Goin, LA restaurant scene,NY Times Cookbook & Food 52 (29:18)
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Acme smokes fish for Russ & Daughters and other fish mongers, New NY Times Cook Book, Amanda has been working for six years, the NY Times Cookbook, Craig Claiborne, The Claiborne Era, Clayborne brough a sense of gourmet food to the Times food pages, knowledge of European and International foods, a cosmopolitan spin, exposing readers to new recipes, the NY Times food archives started 100 years before Craig Claiborne, recipes from the turn of the last century, Rum Omlette, 1904 article on olive oil, fried artichokes, plucking gems from the Times' archive, punch with merengue, punch was the only drink available in bars for a long time, Cien Fuegos, Bob the Sea Cook, Barbara Kirshenblatt-Gimblett, Food 52, recipes that come from home cooks, inventive yet practical, knowledge of 'the crowd', crowd sourcing a cookbook in 52 weeks, smoked paprika, Sriracha, recipes people can replicate without being confused, Patrick wants more Cordon Bleu served at restaurants, Taste of Home is the last reader sourced recipe magazine, Taste of Home's popularity, holier than thou attitude,Eleana Cobb on Kind of Blue & Hemp (20:33)
Tags:
Mike Edison, Hemp, Eleana Cobb, Jimmy Cobb, Kind of Blue, modality versus tonality, it is insulting to call Kind of Blue background music, hemp is not marijuana, hemp was a huge crop during the second world war, what is the difference between rope hemp and weed?, theres no THC in hemp, hemp is a very nutricious weed, a lot food is made out of hemp, why are we subsdizing corn and soy and not hemp?, hemp has been marginalized, paper companies hate hemp because its a fast growing biomass, hemp powered cars, parachutes made of hemp, Mike Edison has been indoctrinated as a former editor of High Times, could hemp save the world?, all the eco-fashion companies making clothes out of hemp have gone out of business, growing monocultures comes at a price, Katy is hot stuff, The Katy Calendar, penalties for crack versus cocaine, The Chelsea Hotel,Lard Chips & Tar Balls (26:00)
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Meatopia, Utz Potato Chips, Utz uses lard, takin' to the streets, BP, hemp does not pour freely from the bottom of the ocean, Pensacola Florida, tarballs, you cannot trust the oil companies to clean up their own mess, the oil spill effects on the seafood supply, shrimp oysters and clams are major crops in the gulf, creating boundaries for credited journalsits, most Americans are losing interest in the oil spill, all presidents are pro-business, things havent changed THAT much, media consolodation is scary, Clear Channel, Cox and Infinity, only a handful of people control what you're hearing, Rush Limbaugh, Rush Limbaugh is good at defining his enemies, the liberal agenda, Roe vs. Wade, Glen Beck, when the hardware store goes the neighborhood goes, Chelsea Hotel,Meatopia + Neil Nathan Performs In-Studio (25:06)
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Meatopia, we actually have listeners!, Bev Eggleston, Scott Smith from Rub, Neil Nathan, Nature versus Nurture, cold calls,Steve Pope on What Make's Heritage Heritage (7:11)
Tags:
Toyota Farm to Table Event, Good Shepard Turkey Ranch, King & Castle, Heritage chicken tacos, German cooking, why heritage?, American Poulty Association, recognized by the APA, APA seal of approval, natural mating, no artificial insemination, outdoor span, free-range has nothing to do with heritage, slow growth rate, increased nutrition, no antibodies, Coque au vin, HeritageChef.com,To comment on this episode click here. There are currently Comments
