24/7 Stream
Specials & Highlights
First Aired - 08/22/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Main Course Patrick and Mike sit down with energy guru Matthew Rubin, a hydro-electric pioneer responsible for 1 percent of Vermont's (sustainable!) energy. Jason Colucci of Pulino's and Matt Hamilton of Belcourt join Rachel Shukert (author of "Everything is Going to be Great") in lamenting the unfortunate quality of Dutch cuisine and the even less fortunate quality of "Eat, Pray, Love" (shudder). This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Photo 1: Different types of renewable energy, Photo 2: Rachel Shukert
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction (8:19)
Tags:
The Main Course, Patrick Martins, Mike Edison, Hearst Ranch, Patrick was the fan of the game at Yankee stadium, Mike was a Yankees fan his whole life and has now divorced them, George Steinbrenner, steroids, Roger Clemens, Bud Selig, Mike hates the new Yankee Stadium, Matthew Rubin, he produces 1 percent of the energy in Vermont, Jason Colucci, Pulino's, Matt Hamilton, Belcourt,Clean Energy with Matthew Rubin (23:53)
Tags:
Matthew Rubin, clean energy, Vermont, New England uses 5% of the electricity in the United States, Vermont Yankee, hydro electric plants, cooking hot dogs with electricity, future of sustainable energy, cold water fishery upstream on a dam, hydroelectricity, a pump working backwards, the computer runs the site, Matthew sells his electricity wholesale to the grid, wind farm, all wind turbines look alike, how much of ConEd's electricity is sustainable?, T Boone Pickens, he gave up on his wind turbine mission, gulf coast oil spill, what makes electricity sustainable?, clean energy comes from water or wind, some other sources are nuclear reactors and natural gas, renewable are being built very slowly, hyrdo energy needs to come from an existing dam, John McPhee, the grid is a miracle of infrastructure, Niagara Falls, the significance of Vermont, Bhutan, Buddhism, no smoking allowed in the entire country,More on Energy Consulting (16:25)
Tags:
restaurants are energy sponges, there needs to be a cultural shift, you cannot do business in NYC without running a lot of energy, refrigeration, there are better ways to manage things in house, electricity is the second largest cost next to rent in NYC, energy consulting, there used to be a monoloy on energy distribution, now you can sell yoru energy through Con Ed, composting, Pulino's composts now, cheap and efficiant, food waste gets composted, Ronald Reagan, the source behind many of the problems we face now,Rachel Shukert, Author of "Everything is Going to Be Great", (17:19)
Tags:
Literary Deathmatch Champion!, Rachel Shukert, Mike Edison is a former champion, obscure diseases, Everything Is Going to Be Great, Rachel's second memoir, scorched Earth memoir about two years Rachel lived in Europe after college, seize the pickle firmly and never let it go!, a reference to her husbands nose, the great Jews of Omaha!, prostitution in Amsterdam, gastronomic prostitution, go out to dinner with somebody you have no intention of sleeping with, toxic Sex in the City effect, Eat Pray Love, the only way to not make your life crappy is to work very hard, hard working hippies,More with Rachel Shukert (29:53)
Tags:
the land of muncies, french fries, candy, stoner nirvana, Dutch traditions, poems attached to gifts telling your family how they have disappointed you, To a Beloved Mother Who Never Loved Me, For A Very Special Alcoholic, To a Favorite Fascist Cousin, putting the fun in dysfunction, Dutch people don't eat much Dutch food, Indonesian culture in the Netherlands, Amsterdam, coffee shop culture, nobody Dutch hangs out in the coffee shops, best cuisine abroad?, ingredients based food, white anchovies, Automats, German food, Dutch jokes, www.rachelshukert.com, Everything is Going to Be Great, Have You No Shame?, Pulino's now delivers!, the bad economy has brought great talent into the restaurant industry, Vespa deliveries, Keith McNally, Belcourt,To comment on this episode click here. There are currently Comments
First Aired - 08/08/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on the Main Course Mike Edison and a telephonic Patrick Martins hosted "hambassador" Dan Purdy (of Purdy Foods), Jason Colluci (of Pulino's) and Matt Hamilton (of Belcourt) for a round table discussion on the golden-era of food television, if and when sustainability will become the norm, and the most popular food items in America. Do not miss this inside look at the trial and tribulations of chefs and the deliverymen that tirelessly serve them. Plus Steve Pope stops by with some tips on food for the hottest days of the year.
Photo 1: Pulino's Bar & Pizzeria, Lower East Side of Manhattan. Photo 2: Classic Dr. Seuss Bone-In Ham. Photo 3: Purdy Foods
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction: Hambassador Dan Purdy of Purdy Foods (12:48)
Tags:
The Main Course, Cherryholmes, Patrick Martins, Patrick is stuck in Great Barrington, Mike Edison, www.mikeedison.com, Jason Colucci, Pulino's, Matt Hamilton, Belcourt, Dan Purdy, Purdy Foods, Dan is a hambassador, ham all sourced from New York State, no nitrate curing, hickory smoked, cured for 8 to 10 days, smoked for 24 hours, ham on pizza, prosciutto and arugula style pizza, prosciutto cotto, pineapple and ham pizza, when does a pizza cease to be a pizza, what makes a ham bad?, people don't know the difference between hams, Mike likes Dr. Seuss hams,Seasonal Produce, Sourcing Locally & The Many Personalities of Food Distributors (19:37)
Tags:
Ben Sargent, Catch It Cook It & Eat It, Heritage Radio Network, Fairway Market, Scott Gold, The Shameless Carnivore, Scott is from New Orleans, gulf coast oil spill, po' boy, invented due to a labor dispute, transit union strike, contaminated seafood, we don't know how wide it will spread, BP doesn't seem to be trying particularly hard to clean it up, Susan Spicer, restaurants filing suits against BP, tar balls look solid but they leave an oily residue, testicle festival, LeRoy Knuckles, squirrel and dumplings, Americans have been eating squirrel for a long time, Bayona,Oysters, Food Myths & Cooking Temperature (21:23)
Tags:
don't eat oysters in months that don't have an R in them, don't eat braised cuts in winter months, which weird rules are true and which aren't, there is more bacteria in water when its warmer, oysters spawn when they reach a certain temperature, Americans used to deplete oyster beds when they were spawning, so it became a rule based on getting sick rather than depling oyster beds, oysters are soft and mushy when they spawn, the best months to eat oysters are when the water is below 58 degrees, overcooked meat is inedible, pork legally can be considered fully cooked to 160 degrees, Matt cooked a loin to 128, can chefs get in trouble for suggesting lower temperatures than the USDA recommends, commodity pork campaign: the other white meat, beef recall, trim from Australia and Ukraine, Jason has been eating local beef, nutrition aspect to freshness of meat, New York is finally catching up to the West Coast in terms of sourcing locally, the infrastructure is still in its infancy, Joseph Bastianich, in New York people understand that the customer is not always right, the demand needs to be there in order for the source to commit, there is a great demand in New York, educated consumers, Dan chargers 2.34 a pound for his burger, the burger sells for $5, Dan is a wholesaler, he's the only one doing what he does, he has a network in place, most people try to find the most economically way to feed their families, supermarkets are a totally different battle, restaurants are much easier, mass production was born out of supermarkets,TV Chefs & The Golden Age of Food Television (20:16)
Tags:
what makes a great bacon egg and cheese sandwich, Mario Batali, Emeril Lagasse, Jeff Smith, Ultimate Cake Off, Rachel Ray, when was the golden age of food television, Mario's show was awesome, it wasn't dumbed down, it seemed like it was in real time, the audience asked informed questions, most of the people on the show worked in his restaurants, Julia Childs, James Beard, Michael Batterberry, Top Chef, it had it's time but TV caught up to it, what's the value of winning Top Chef?, if you're smart you can get a restaurant out of it, the most talked about show is Anthony Bourdain's No Reservations, Jamie Oliver, Iron Chef, professional wrestling meets food, Andrew Zimmern, Alton Brown, Gordan Ramsay, Guy Fieri, Food Network, tainted by what gets ratings now, why isn't there a show about slow food and sustainability, if a show doesn't get ratings it will get canceled,Show Wrap Up! (12:44)
Tags:
Roberta's, the AC is broke!, everybody's drinking beer to be cool, beer cocktails, Sixpoint Craft Ales, Budweiser is the only thing Mike Edison will drink in the shower, Budweiser is good for drinking when you're already drunk, at least you can say it's very consistent, beer on ice, Presidente is Dominican Corona, Mike Edison is not afraid of Pink wine, Rose, orange wine, Pulino's now delivers!,To comment on this episode click here. There are currently Comments
First Aired - 04/11/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Alice Waters, Sarah Copeland, Nancy Easton & Ian Marvey all join in on an important discussion on improving the quality of our institutionalized food.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction: Alice Waters (13:14)
Tags:
The Main Course, Patrick Martins, Katy Keiffer, Edwards Ham, www.edwardsvaham.com, Alice Waters, school nutrition, school lunch, stimulus plan for public schools, public education is our last truly democratic institution, all lunch should be free, wholesome sustainable food, as local as possible, put the money back into the local economy, putting money back into the pockets of the parents, Michelle Obama, childhood hunger, it all begins with the caring of children when they are very young, Bill Maher, Edible Schoolyard,Sarah Copeland, Investigative Culinarian, Food Network Kitchens (31:46)
Tags:
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,More With Sarah Copeland & Matt Hamilton Joins the Studio (18:10)
Tags:
Boys & Girls Clubs of America, they vary by community but are structurally the same throughout the country, Treasure Island, Pasadena, Head Start Program, The Grist, procurement contracts, working with lunch ladies, Wellness In The Schools, importance of edible exhibits, Bronx Botanical Garden, http://www.nybg.org, New York Botanical Garden, detective camps, conservatory, vanilla pods, Matt Hamilton, Jack Inslee, commercial farming, waste products, methane, Belcourt NYC, ramps, parsnips, turnips, cooking and gardening book for newly weds, Chronicle Books, community garden, Long Island City, Philip Glass, grass fed burger, grass fed beef, Dickson's Farmstand Meats,Heritage Cooking with Steve Pope (8:45)
Tags:
Barred Plymouth Rock, APA, durable bird, heritage breeds, Steve Pope, Heritage Chef, oven fried chicken, Baltimore Fried Chicken, poultry seasoning, low and slow, mashed potatoes, gravy made out of the drippings, corn peas and green beans, www.heritagechef.com,Nancy Easton of Wellness in the Schools & Ian Marvy of Added Value Farms (36:25)
Tags:
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,Should Americans Cook More? (22:00)
Tags:
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,To comment on this episode click here. There are currently Comments
