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First Aired - 11/21/2010 12:00PM
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This week on The Main Course Patrick and Katy sit down with chef and caterer Mary Cleaver of Cleaver Co & The Green Table. The gang discussed a myriad of food issues, covering everything from how the sustainable food world should (or shouldn't) engage the industrial food complex, the stress of the catering world (including some catering horror stories), and how to deal with those wrenches in the machine of progress known as deadbeats. Next up was Liz Grossman, managing editor of Plate Magazine, who called from Chicago to give a quick breakdown of the food seen in The Windy City, and how a history of meat packing has affected the local palate. Don't miss this excellent double dose of food and sustainability banter. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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The Main Course Introduction (9:55)
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Patrick Martins, Katy Keiffer, zone hopping, Heritage turkey mail order season!, we now have kosher birds, we will fiercely grow until the big companies come to the table, today's guest: Mary Cleaver, Cabot Cheese, www.cabot.coop,Mary Cleaver of Cleaver Co & The Green Table (18:27)
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Mary Cleaver, Cleaver Co., The Green Table, Mary couldn't understand why you can't find local produce in New York, exotic produce in off season months, food miles, Mary arrived in New York in the late 70's, seasonal ingredients, learning about food supply, food with high water content tastes better closer to the source, Cleaver Company was hired by St Paul's church after 911, distribution and processing, it's become a huge hurdle, truckers, Brooklyn Grange, micro greens, hot sauce, jams,More with Mary Clever: Catering & Dealing with Deadbeats (41:36)
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The Green Table has the cleanest ice machine in NYC!, abundant food supply gets vote, greed and low quality seeps in, capitalism without values, higher price tag on sustainable foods, school lunch, asking too much of the sustainable food movement to feed the public school system, create new models first with other institutions, growing the movement, the layout of cafeterias need to be changed, catering, seems like everybody is doing it, it's difficult: many moving parts to manage, every job is different, performance art, full design work, collaborative business, getting stiffed on a bill for catering, collect before the event!, getting the best ingredients yet staying competetive, good ingredients bring food cost up, you can't charge that much more than market rate, do it yourself movement: Mary has always done it herself, urban foraging, what power do we have over politics?, don't vote for people with pockets in the corn lobby, public grade system should hold everybody accountable, there is no reason why food should be cheap, we should value our food, there needs to be a big chef who opens a fast food restaurant, sustinable frozen dinners, mobile slaughterhouse, 10 animals a day, less expensive than building from scratch,Liz Grossman, managing editor of Plate Magazine (20:14)
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Plate Magazine, Elizabites, Liz Grossman, Liz and Katy went on a pork crawl!, American pork board, in Chicago: when people think about going out, they are thinking about a steak, hard to break ground with new cuisine, whole pig demonstrations, many chefs are pushing to bring restaurants to the streets, Bill Telepan, communal dining, amazing flavors, high quality and reasonable price, casual formula, low cost entrees, Graham Elliot, Grahamwich, www.elizabites.com, www.plateonline.com,To comment on this episode click here. There are currently Comments
First Aired - 03/28/2010 12:00PM
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Download MP3 (Full Episode)
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We are we disconnected to our food? Patrick Martins hosts a discussion with Peter Hoffman, Damien Sansonetti & Shanna Pacifico. Mike Edison & Keith Elliot Greenberg preview Wrestlemania 26 on the second half.
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The Main Course Introduction: Damian Sansonetti of Bar Boulud (19:47)
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The Main Course, Patrick Martins, Paradise Locker Meats, www.paradisemeats.com, disconnection to food, Sullivan County, why are we disconnected?, Bar Boulud, Peter Hoffman, Anne Saxelby, Bob Lewis, Steve Pope, Mike Edison, 100 year anniversary of Ringling Brothers Circus, Damien Sansonetti, traditional French food, Charcuterie, high end cuisine, pasta, Italian vs French, ingredients, what it takes to run a restaurant, restaurateurs, theater district, cooking techniques, turnaround time in the theater district, New York Times, rabbit slaughter at Roberta's, Novella Carpenter, supermarket food, commodity meat, processing, price points, quality of living for farmers, we want everything cheap and fast, Michael Pollan, Flying Pigs Farm, farm cap, Erin Fairbanks, local sustainable cuisine, whole animal cooking, butchering, is meat too cheap?, David Chang, good clean and fair, Slow Food, not that much more expensive than commodity, everybody wants to sell in Whole Foods now, hunting, Boy Scouts, wine renaissance, we need more young farmers, dairy farmers, American Farmland Trust, couldn't get New York State apples at the event, Shanna Pacifico,Challey Comer of Watershed Agricultural Council (15:46)
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Watershed Agricultural Council, Catksills, Challey Comer, there is good aggregation behind New York State apples, you can't hold a sustainable food event without serving sustainable food, green markets, beef production, breeds, production methods, helping people from a business perspective, feeding styles, Sysco Corporation, New York State pork and veal, pork belly, veal head, pork shoulder, Sam Cass, everybody knows how to prepare a pork chop but it takes skill to work with lesser cuts, cheese making, are conferences that discuss problems helping?, audience questions from farmers, multi generational farmers, equal access, Saxelby Cheesemongers, www.purecatskills.com, Pure Catskills,Peter Hoffman of Savoy & Back Forty (24:14)
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Peter Hoffman, Back Forty, Savoy, cooking from the marketplace, sustainability, locavore, unpretentious easy going atmosphere, from SoHo to the East Village, price points, culture, bike riding, whole animal cooking, half steer a week, braising cuts, Erin Fairbanks, Guy Jones, Blooming Hill Organic Farm, farming, cash flow problems, Flying Pigs Farm, Mary Cleaver, Cleaver Company & The Green Table, accessible food, Farm Camp, Washington County New York, smaller portions, higher prices, sustainable pork for BBQ's, is good clean and fair food much more expensive than commodity?, jowl nuggets, is Slow Food more expensive than fast food?, what's the real cost of food?, working on tighter margins to buy better food, flavor concentration, improving distribution and slaughterhouses, you don't have to spend a lot of money to eat good food, disconnect with upstate New York, farmers across the nation are struggling, there is a long history of dairy farming in New York, massive confinement dairy operations, the price to produce milk in the northeast is higher than it is in the southwest, local cheeses, Mateo Kehler, Vermont, Jasper Hill Farm, value added items, Zak Pelaccio, shrimp paste, bread, pig heads, head cheese, prosciutto, Red Wattle legs, case hardening,First Hour Wrap Up: Expanding Slow Businesses (18:25)
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expansion, how do you expand a slow concept, staff, growing the people who work with you, giving them the opportunity to expand, business expansion, harnessing talent, Daniel Boulud, French cooking, traditional cooking, Daniel NYC, promoting workers who understand the ideology behind the restaurant, quality control, Roberta's, community, Back Forty, No Farms No Food, rally in Albany, American Farmland Trust, buy real produce that's in season, it's always spring somewhere, buy real food!,Heritage Cooking with Steve Pope (9:16)
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Kansas City, Steve Pope, Heritage breeds, submitted recipes, diversity, cowboy chicken, rare breeds, sustainability, Good Shepard Ranch, Texas, social dinners, church activities, BBQ, New Hampshire bird, the chicken to use for eggs and meat, broiling, rotisserie, one can of creamed chicken soup, one can of creamed mushroom soup, one can of rotel, three to four pound chicken cut up after its been roasted, into bite sized pieces, chopped onion and grated cheese, casserole, chicken broth, animal protein, Heritage Foods USA, www.heritagechef.com, www.goodshepherdpoultryranch.com,Mike Edison & Keith Elliot Greenberg: WRESTLEMANIA 26! (48:10)
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Keith Elliot Greenberg, Rick Flair, To Be the Man, New York Times Bestseller, Perfect Beauty, no one ever went broke underestimating the intelligence of the American public, Wrestlemania I, Liberace dancing with The Rockettes, Gorgeous George, Wendi Richter, Cyndi Lauper, The Fabulous Moolah, Lou Albano, Hulk Hogan, Bruce Beefcake, Rowdy Roddy Piper, Macho Man Randy Savage, Dick the Bruiser, Killer Kowalski, wrestling in Spanish, The Million Dollar Man, Ted DiBiase, storyline connection, Batista, John Cena, female wrestling, Diva tag team match, The Undertaker vs. Shawn Michaels, dead man gimmick, Paul Bearer, if Shawn Michaels loses he will retire, Wrestlemania 10 Shawn Michaels vs Razor Ramon, Wrestlemania 14, Wrestlemania 12 Shawn Michaels vs Bret Hart, The Ultimate Warrior, Junkyard Dog, Iron Sheik, blinding angle, Rick The Model Martel, Chris Adams, Gino Hernandez, Freddie Blassie, Vince McMahon, XFL, Rollo, Golden Terror, Jerry Lawler, foreign objects, roll of quarters, brass knuckles, Bobby Heenan, midget wrestlers, dead wrestlers, Hornswoggle, Wrestlemania 26, Muhammad Ali, Mike Edison,To comment on this episode click here. There are currently Comments
