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First Aired - 01/18/2013 04:00PM
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As a compendium to the upcoming TEDxManhattan event in NYC on February 18th, Erin Fairbanks chats with one of the featured speakers, Maisie Greenawalt of Bon Appetit Management Company. Her speech will be titled "The realities behind a large company going sustainable", and on this radio interview she discusses why she is so interested in humane farm animal trtreatment, and the challenges that come along with trying to transition into sustainable practices at a large organization. How do you make a commitment to buying a product that's not yet in the marketplace? Small changes can bring about big ones - which is exactly what Maisie reminds us of on a great conversation for foodies and change agents in all wakes of life.
"Creativity and freedom take work - but our people are up for that challenge and excited about it" [10:30]
--Maisie Greenawalt of Bon Appetit Management Company on HeritageRadioNetwork.org
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First Aired - 01/30/2013 03:00PM
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Dominican-origin chocolate is the focus on this week's episode of Straight From the Source. Find out how Eric Reed went from livestock farming to becoming a chocolatier. His company, SPAGnVOLA, uses exquisite Dominican Republic estate-grown and processed cocoa which manufactured into chocolate in their Truffle Factory. Tune in and find out more about the ins and outs of cacao farming in the Dominican Republic and how Eric's company made its mark on the chocolate community. This program was sponsored by Heritage Meat Shop.
"Most people don't view soil as something that truly belongs to anybody." [07:00]
"Across all three of our premium bars has its own distinct characteristic. We don't tell customers what the flavor notes will be because everybody's palate is different." [19:45]
--Eric Reed of SPAGnVOLA on Straight From the Source
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From Livestock to Chocolate (18:38)
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Eric Reid, SPAGnVOLA, farming, cocoa farming, Dominican Republic, harvesting, co ops, organic chocolate, cocoa, bon bons, chocolate, exotic foods, cocoa beans, truffles,On-Air Chocolate Tasting (14:33)
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tasting notes, flavor profiles, aromas, genetics, cacao trees, passionfruit, salted caramel,To comment on this episode click here. There are currently Comments
First Aired - 05/02/2010 12:00PM
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Patrick and Katy host Barbara Fairchild, Editor in Chief of Bon Appetit magazine. She discusses what it's like to create fresh content for a readership of 1.6 million. Also on the show, Sam Mogannam & Ruth Van Waerebeek-Gonzalez.
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The Main Course Introduction (14:38)
Tags:
The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Barbara Fairchild, Bon Apetit, meat industry, we need more focus on the center of the plate, USDA Conference on Sustainable Agriculture, we need more slaughterhouses, Mario Batali, Daniel Boulud, Kathleen Merrigan, Sullivan County Cheese Project, farmers cannot afford to add infrastructure, the small scale farm won't feed our population, it cannot provide the volume of export that makes up 30% of our gross domestic product, HAACP, there is money to be made on a private level, where are the venture capitalists?, the call to Sullivan county, the goal is to compete with Kraft singles, Hearst Ranch, www.heritagefoodsusa.com,Bon Appétit's Editor in Chief Barbara Fairchild (18:19)
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1.6 Million readers, Bon Appetit, Barbara Fairchild, Food Network Magazine, Rachel Ray, respecting everybody from the novice to the expert, Barbara is very enthusiastic about bringing a younger audience, Barbara is a bi coastal editor, Barabara explains her role in Bon Appetit, Health Wise, Fast Easy Fresh, this isn't about cooking from a box or a freezer, urban farmers, Sunday Suppers, dog pile cooking, how have recent developments in the publishing world changed?, what was a good story 30 years ago vs today?, Bon Appetit is the most modern and least cluttered food magazine, Matthew Lenning, California is where all the trends start, San Francisco, Los Angeles, people are very intimidated by chef recipes, people should be encouraged to cook not just read, good stories are the same as they were 30 years ago, recipe driven publication, modern twists on American classics, Italian classics, French classics, Matzo ball soup with lemongrass broth, not everybody knows what fennel is, Barbara trusts the staff to check sources, micromanaging, new recipe writers are constantly included,What It Takes To Be Editor in Cheif of Bon Appétit (27:36)
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Hearst Ranch, Brian Kenny, Steve Hearst, grass fed and grass finished, Mary Luvon, Bill Gary, who was on top when Barbara took over, Barbara was executive editor for 15 years, conscious cook column, farmers markets are no longer a trend or a fad, food has become so much a part of our cultural conversation, fast food, Victoria von Biel, editor in chief also has to oversee the website, iPhone applications, cookbooks, etc, the magazine indulges its readers with desserts, food photography, dessert feature, using lard for pie crust, competition cooking shows, some people take the iPhone to their grocery store and get a shopping list from the Bon Appetit, the death of magazines?, Barbara doesn't see it that way, Molly Weisenberg, what will iPhone applications do to cookbook publishers?, digital vs print, www.bonappetit.com, weekly newsletter, Take Five, commuting from coast to coast, Sy Newhouse, Tom Wallace, porchetta, Heritage Foods USA, the world of food has become much smaller thanks to the internet, you have to use what you can, Whole Foods Market, Ralph's, Sam Cass, Obama Administration, Julia Child told Barabara about how good the meat at Costco is,Nick Fantasma of Paradise Locker Meats (16:47)
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Nick Fantasma, Paradise Locker Meats, distribution as a bottleneck, some people just buy from Cisco, center of the plate, USDA slaughterhouse, there is a lot of paperwork that needs to be done, all regulations are passed down through email alerts, HAACP, new regulations, will cost slaughterhouses much more money, overall cost will be $500,000 for validation and testing costs for the first year, big guys squeezing out the little guys, why?, the little guys aren't a threat, regulations should be different depending on the operation, should be case by case, critical control points, Tom Vilsack,Barbara Fairchild Answers a Caller Question (4:18)
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Question for Barbara, Although you keep up with trends, to what extent do you exercise editorial limitations on writers?, Do you kill stories because you feel they are off track?, Is there a, at Bon Appetit?, Bon Appetit stays open minded, the only articles that get killed are recipes that don't test well, party, line,Heritage Cooking with Steve Pope: Liver, Gizzards & Hearts (9:22)
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Heritage Cooking, Steve Pope, Heritage Chef, liver, gizzards, hearts, Heritage Foods USA can hook you up, livers and gizzards used to be made as pate for baby food, a gizzard has 225 calories per serving, its difficult to break down, Heritage Chicken Liver Pate, goose liver makes great pate, cook until the pink part disappears, splash the pan with some brandy, Thanksgiving stuffing,Sam Mogannam & Ruth Van Waerebeek-Gonzalez (29:00)
Tags:
Hearst Ranch, Upton Sinclair, Patrick loved the first part of the show, Barbara Fairchild, Sam Mogannam is the manager of Buy Right Market, Chile, Ruth Van Waerebeek-Gonzalez, Perry Rosso, seafood, gastronomic hostel, local fish scene, headlining fish per season, wild salmon, Columbia River Kings, it will be a short season this year, local albacore, distribution, aggregate warehouses, processing facilities, farmers markets, traditional and cultural feature of South American cuisine, local food, Steven Schmoeller, shop seasonally, good food is expensive, Ruth buys from the source, she practically grows her own produce, wine tasting on air, you don't visits wineries in Italy, the cornerstone of the Napa Valley industry is its wineries, Chile is a beautiful country, most vines that raise American and French wines are American, South America gave Italy the tomato, product overload, Bi Rite buys on time, commodity price structures, futures market, sustainable food is not more expensive than commodity, agri-business, we have to value life and family, time around the table, we've forgotten how to do that, reconditioning society,Show Wrap Up (17:13)
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how do you get the word out?, by doing the right thing, taking an active role to touch every person who walks in, celebrating food, culinary classes, meeting ranchers, price & quality ratio, you should be prepared to pay more for quality, closing comments:, the sustainable movement is lead by people with an all boats rise with the high tide attitude, Slow Food is not necessarily more expensive than fast food, less is more, be selective, pick something premium, www.biritemarket.com, share more time with your family, www.conchaytoro.com, Concha Y Toro, come visit Ruth!, www.mapuyampay.cl, Chile, we need leadership in the food community!, Jack Inslee,To comment on this episode click here. There are currently Comments
