the business of The Business
Re-Run 5:00-5:30pm EST
First Aired - 04/26/2012 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Farm Report, Erin Fairbanks is talking maple syrup with David Campbell of Mapleland Farms in Salem, New York. Tune in to hear Erin and David discuss how this year's weird weather has affected maple sap yield in the Northeast. Also, hear about some of the new technologies involved with sap extraction, such as vacuum systems and reverse osmosis machines. Erin and David also talk about what can go wrong in the syrup-making process, the different types of fuels used for cooking syrup, and syrup's shelf life. This episode has been brought to you by Whole Foods.
"Any producer that wants to be in it for any length of time isn't going to overtap their trees because they want them to stay healthy and produce for a long time. It takes about 40 years for a tree to get large enough where we even start tapping it, and it will live for 150 to 200 years easily." -- David Campbell on The Farm Report
"Any producer that wants to be in it for any length of time isn't going to overtap their trees because they want them to stay healthy and produce for a long time. It takes about 40 years for a tree to get large enough where we even start tapping it, and it will live for 150 to 200 years easily." -- David Campbell on The Farm Report
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Sap Technologies (14:12)
Tags:
maple syrup, David Campbell, Mapleland Farms, syrup production, marketing, Sugarbush, sap, technology, reverse osmosis machines, vacuum system, tap lines, freeze and thaw cycle, Vermont, New York State, maple, over tapping, replanting, sugar, sweet, Deep Mountain Maple,Cooking Syrup (18:19)
Tags:
preservatives, safe, regulation, mold, fermentation, boiling, reverse osmosis, heat, caramelize, taste tests, filtration, fiber glass, high pressure, syrup technology, boiler, wood fire, fuel, propane, natural gas, wood pellet, farming, business, barbecue, smoke, smoked maple syrup, hydrometer, density, barometric pressure, burnt syrup, Vermontville Maple Syrup festival,To comment on this episode click here. There are currently Comments
First Aired - 09/08/2009 04:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On this week's At the Root of It: Part II of Erin's two-part series with Lee Campbell of Louis/Dressner selections. Topics of conversation include Lee's stages with Italian and French wineries, the best bottle $20 can buy, and machine vs hand-harvesting.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Tasting Pinot d'Aunis (11:25)
Tags:
Lee Campbell, Louis/Dressner Selections, in-studio tasting, Will Goldfarb, Waverly Inn, Louis/Dressner specializes in natural expressive and unique wines, concentration in French and Italian wines, Loire Valley, ideal wine making climate, land hard to acquire in Burgundy and Bordeaux, Chenin blanc and Chenin noir grapes, light body, earthy flavor, spice, balanced acidity, serve reds a little cool, other grapes emulate characteristics of Pinot Noir grapes, notes of botanical herbs, vines aged 45 years, profundity depth earthiness, Channing Daughters Winery, pair with roasted chicken or charcuterie, Pinot d'Aunis, Picnick,Tasting #2: Lagrein (11:55)
Tags:
Italian Portfolio, Louis/Dressner synonymous with France, Lagrein, dense inky dark wines, pepper and savory notes, Balzano, urban plantings in Europe are dissappearing, Nusserhof, Lee knows many of her producers personally, Dressner wines mostly conceived to be paired with food, minerality and acidity a main component of most Dressner selections, fermentation, aging, Louis/Dressner represents 50 producers, Rioja, Eric Asimov,Extraordinary Wines at the $20 Marks (9:52)
Tags:
Lee's experiences in the vineyard, harvest stages, understanding the experience from the point of view of the winemakers, non-organic vs. organic production, harder to be an organic winemaker, must have faith in your skills and talent, 18% more cost passed on to consumers for organic wines, Dressner's sweet spot on the shelf is between $20-30, one stage in Italy, one stage in France, appreciate how much work goes into every single bottle of artisanal wine, family crafts, machine vs. hand-harvesting, challenging vintages, triage, top estates hand-harvest and triage, www.louisdressner.com, does machine-harvesting harm vineyards?, Picnick: sandwich kiosk in Battery Park City,To comment on this episode click here. There are currently Comments
First Aired - 09/01/2009 04:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On this week's At the Root of It, Part I of Erin's interview with Lee Campbell of Louis/Dressner Wine Selections. Topics covered: organic and biodynamic wines, the stigmas attached with these labels, and the expanding Dressner portfolio.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Weekly Wine Recap (2:50)
Tags:
vintages, Hennessy, premium wine sales hit badly as customers reign in their spending, sales hit hard, 5% decline,Good, Clean and Fair Wine (12:55)
Tags:
Will Goldfarb, Will Communication, wine force in NYC, Louis Dressner selections, founded by Joe Dressner, sustainable wines, natural wine making, specializing in wines grown as close to New York as possible, portfolio also includes wines from all over France and Italy, did not develop taste for wine until late, Chambers Street Wines, Harlem Vintage, high level of wines coming out of Provence, mistral winds keep grapes dry and clean and healthy, optimum for organic viticulture, wine no longer considered the preserve of the upper classes, now everyone believes they have the right to enjoy wine, India and China now making wine, getting good clean expressive soulful wine to the masses, Lee Campbell, one of the smallest and most powerful companies in business, female personalities were also missing from the sommelier scene in NYC, Lee's West Indian background, Picnick,Debunking Organic and Natural Wine Myths (14:13)
Tags:
organic wine, biodynamic, debunking myths about certain wines, wine at its purest and truest is an organic product, wine construed as elitist product, whatever compromises consumers are willing to make for organic food they should be willing to make for organic wine, American puritanical disconnect, many producers don't even bill themselves as organic, wineries just want their products to speak for themselves, the return to terroir movement, buyers must learn what else is out there, terroir is king, good wine transcribes feelings and emotions of the earth, a good winemaker is a conduit, Dressner Portfolio lets terroir speak and celebrates it, no artificial or synthetic herbicides or pesticides, no machine harvesting, hand harvested, few high-tech techniques, no ambient or added yeast, the wines choose you as much as you choose them, www.louisdressner.com, Lee deals with finest wines in the world but drinks rather ordinary ones at home,To comment on this episode click here. There are currently Comments
