Beer Sessions Radio
LIVE 5 - 5:45pm EST
First Aired - 03/10/2011 12:00PM
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This week on A Taste of the Past, Linda is joined by Deborah Madison, "The Julia Child of Vegetarian Cooking". Linda & Deborah dispel some of the stigmas and misconceptions surrounding vegetarian diets and explore ways to overcome the idea of a "centerless plate". Tune in to learn about the Meatless Mondays initiative and find out which cultures are best with vegetarian dishes! This episode was sponsored by The Museum of Food & Drink. Learn about the "Get the Ball Rolling" fundraiser here.
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A Taste of the Past Introduction: Meatless Mondays (19:07)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Museum of Food & Drink, www.MoFaD.org, Carnivale, Mardi Gras, Ash Wednesday, Lent, fasting, philosophical, religious, Meatless Mondays, John Hopkins School of Public Health, natural effort aimed at preventing health programs, start the week with healthy meat free alternatives, childhood obesity, vegetarianism, Deborah Madison, awareness of where food comes from, basic misconceptions surrounding vegetarian cooking, a plate with nothing in the center of it,Deborah Madison, "The Julia Child of Vegetarian Cooking" (17:41)
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The Julia Child of Vegetarian Cooking, essential oils, herbs, Balancing nutrition, nutrition doesn't have to be resolved in a meal, Deborah has moved away from elaborate dishes, ethnic cuisines that naturally lend themselves to vegetarianism, Middle East, Mediterranean, garlic, olive oil, polenta, pizza, pasta, risotto, grattan, tarts, soy products, the quality of produce has gone down, collared greens, radicchio, www.MeatlessMonday.com, DeborahMadison.com,To comment on this episode click here. There are currently Comments
First Aired - 02/16/2010 06:00PM
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This week is all about Asian food traditions for new year celebrations, both lunar and Gregorian.
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Why We Cook Introduction: Tet! (15:26)
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Why We Cook, Erica Wides, Heritage Radio Network, Cotton Tree Lodge, lunar new year, Chinese new year, Tet, Vietnam, Streets International, Vietnam War, Tet Offensive, Mardi Gras, Carnivale, President's Day, Olympics, America's Cup Sailing Race, Westminster Dog Show, Valentine's Day, Korea, Tet is supposed to be the beginning of Spring, most famous food in Veitnam for Happy New Year is Banh Tet, ground pork, sticky rice, banana leaves, Banh refers to bready foods,Food Traditions for the Lunar New Year (9:24)
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Asian lunar new year, sticky rice cakes, kumquat, small oranges, kumquat trees are given as gifts, they look like gold coins and represent money, the tree is bountifully fruited, blooming peach blossoms, melon seed, watermelon seed, red is the official auspicious color of good luck, preserved fruit, ancestors, you should not eat duck during Tet, it brings you bad luck, shrimp, you cannot throw out leftover food until after the 4th day, Korea is simpler, they eat a special new years soup, sliced white rice cakes, topped with colorful garnishes, scallions, dried nori, sliced up hard boiled egg, sesame seed, Korean dumplings, the soup must be eaten on New Year's Day, white is the color of purity in food, Banh Tet,Japanese Gregorian New Years Traditions (6:13)
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leave a comment on the show!, Vietnam, Japan, Korea, Japanese switched to the Gregorian calander, seaweed, fish cake, mashed sweet potatos with chestnuts, gobo, sweetend black soybeans, osechi, many dishes traditionally sour, salted, or dried, stores closed during the new year, multi-course meals, women in Japan aren't supposed to do any work a few days after new years, mochi, Streets International,To comment on this episode click here. There are currently Comments
First Aired - 09/26/2010 12:00PM
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This week on The Main Course Katy and Patrick sit down with a bevy of guests from the worlds of food, sustainability, and the arts. Alec Bradford of Leaping Waters Farms talked hybridization and animal husbandry. Next Patrick's father Joao Carlos Martins, famed pianist and conductor, regaled the group with a stories of his career plus a joke or two. Next Craig and Amy Good of Good Farms, Angus ranchers from the Flint Hills of Kansas, talked about their 48 years in the biz. Mario and Theresa Fantasma of Paradise Locker Meats discussed raising animals hormone and antibiotic free, and the current expansion process they're undertaking. Finally Chef Jacques Gautier & Jimmy Carbone of Jimmy's #43 hyped their upcoming Pig Island event on Governors Island: a pork-lovers dream come true. Don't miss this incredible who's who of folks in the good food movement. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef on the California coast.
Photo 1: Alec Bradford & Eric Ripert, Photo 2: Craig Good
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The Main Course Introduction: Party Recap (9:47)
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Patrick Martins, Katy Keiffer, Heritage Radio Network, The Main Course, The Heritage Party, Roberta's, growing the movement, Gabe McMackin, the grammar of a great event, Ancient White Park brisket,Alec Bradford of Leaping Waters Farms (18:19)
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Alec Bradford, Leaping Waters Farms, Alec has just started raising heritage turkeys, six different varitites, genetic differences between turkeys, White Holland turkeys, first great commercial bird from the 1600's, most breeds were commercial at some point, Big Breasted Bronze, do pure breeds lose something when you cross breed them?, animal husbandry, it's important to maintain genetics, Narragansett Turkeys, wild turkeys, Alec support 120 breeding head of cattle, terroir, each cow has 12 acres to themselves, large black hogs, very few chefs love to use whole animals, marketing of the whole pig, pig is the easiest animal to utilize, it's difficult to sell whole lambs,Joao Carlos Martins (15:11)
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Joao Carlos Martins, fresh off his concert at Lincoln Center, Brazil, orchestra, next year he will perform at Carnegie Hall, his orchestra has 45 underprivileged students from Brazil, Bach, Villa-Lobos Bachiana Brasileira, Joao is being honored at Carnivale,The Fantasma's & The Good's Join the Studio (21:56)
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Craig Good, Amy Good, Mario Fantasma, Theresa Fantasma, Gloucestershire Old Spots, raising rare breeds of pigs, different personalities of pigs, Duroc breed, Paradise Locker Meats, there's a three hour drive to have the pigs slaughtered, keeping pH balance, quick chill the animals, slaughtering process, preparing the pig to the chefs demands, Paradise Locker Meats is going through an expansion, hormone free, no antibiotics, as needed basis, agriculture is huge in the state Kansas, taxes and subsidies, the state of Missouri, small business structure, environmentally sound models of farming, USDA,GIPSA Rules & The Roles of Men & Women in Agriculture (21:41)
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Cherryholmes, GIPSA rules, intended as a democratic equalizing rule, the government is trying to level the playing field, byt trying to level the playing field you hurt people raising high quality products that charge a premium, premiums and discounts for carcass composition, heritage breeds have more marbling and fat content, the role of women in agriculture, Paradise Locker Meats is a family business, Mario Fantasma started Paradise Locker Meats in 1995, Heritage Foods USA, Justus Drugstore Restaurant, interest in sustainability is growing across the country, people are sick of grocery store stuff, The Food Channel has sparked the explosion, food recalls, not many small farmers raise pigs, pig feed, what diets affect meat quality?,Jacques Gautier & Jimmy Carbone Preview Pig Island (12:33)
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Jacques Gautier, Jimmy Carbone, Palo Santo, www.pigisland.com, pork crawl, pork tacos, small pigs, Dan Purdy, Purdy & Sons, third party certified processing plant, Heritage Foods USA, Sarah Jenkins, Porchetta, Jimmy's' No 43 has many local ingredients, Food Systems Network NYC, www.palosanto.us, rooftop garden, tickets are $85, Union Square this Wednesday: the pig delivery!,To comment on this episode click here. There are currently Comments
