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First Aired - 05/29/2009 04:00PM
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Lorenzo speaks with Kevin Lunny of Drakes Bay Family Farms about Oyster Farming and Soni Fitch of Catalpa Farm in Columbia City Indiana about Chickens.
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Drakes Bay Family Farms Oyster Company and the Environment (6:00)
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Largest shellfish producer on the West Coast, San Francisco Chronicle, Marine County, California, Oyster Farm, National seashore, bio-diversity, National Park Service, clean water, ecosystems provided by oyster farm, WWF says this production is a net benefit to environment, wilderness, shellfish, nutrients, Bacteria,Oysters, Pollution and Taste (5:00)
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only approved water in California that can harvest year round, health department measures contaminants, watershed, rainfall, the taste of their place, salinity, growing area, freshness, briny, ocean wave, Terroir, underlying rock, Pacific, metallic taste versus sweet, origin taste tests,Drakes Bay Oyster Farming Production and Shellfish Aquaculture (3:59)
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Japanese hanging culture, oyster predator, racks to protect oysters from batray, became the environmentally friendly way to grow oysters, only shucking and packing license in state, short time, little labor, more time and labor for Drake's Bay production leads to higher quality oyster, batray, harvest, boats, barges, PH levels effect oysters' shells, carbon in shell helps resolve global warming, oyster shell is 50 percent carbon, sustainable food production,Catalpa Farm and the Delaware Chicken (3:00)
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meat bird and egg layer, white feathers, light white skin, develops fast for a Heritage breed, critically endangered, genetic crosses are what Perdue, Tyson and big companies use, not considered a breed, genetically modified to a point where it isn't a breed, poultry, chicken,What is a Heritage Breed Chicken? (6:00)
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American Livestock Breeds Conservancy, allowing the bird to come to maturity, a bird that reproduces naturally, Heritage breeds have muscle definition, tastes richer, stocks become a darker color, Heritage chickens bring back memories of the past, Heritage chickens have more dark meat and smaller breasts than the average supermarket chicken, definition, welfare, texture, gamey,Soni Fitch on Selective Breeding (12:00)
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Frank Reese, high quality feed, Delaware breed adapts to the change in weather, experimentations with flocks and feed, taken from old chicken book, fed chickens buttermilk, developed more fat and marbling, species, birds, chickens are a familial animal, breeding, fast growing birds are easy money but lose what was prevalent on family farms generations ago, owls and predator problems, need to devise new ways to keep owls out,To comment on this episode click here. There are currently Comments
First Aired - 12/15/2009 04:00PM
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This week, John Bookwalter of Bookwalter Winery calls in from Columbia Valley to talk about Washington state wines. For more information check out www.bookwalterwines.com
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Week In Wine Recap (4:49)
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At The Root Of It, Erin Fitzpatrick, Week In Wine Recap, Tekserve, Jack Inslee, Heritage Radio Network, solar winery, state incentives, the practice has been less common on the West Coast, rising electricity cost, solar energy, minimize utility bills, grape press, Chateau regulation protest, Pomerol AC, Hong Kong has overtaken London for second biggest auction market after New York, wine auctions, wine tax removal in Hong Kong, Raylen Vineyards, Mocksville North Carolina,John Bookwalter of Bookwalter Winery (16:42)
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Tekserve, John Bookwalter, Bookwalter Winery, The Protaganist, Merlot based wine, Foreshadow, upper tier, all the wines have literary terms on them, Chapter One, top end wine, the mailing list is called The Book Club, Germany, tied to farming and the soil, there are 700 wineries in Washington, Columbia valley, Richland, older vines, controlling water, less than 6 inches of rain per year, rain shadow, terroir, Columbia Gorge, timing, Napa, $50 range, The Wine Advocate, The Wine Spectator, Riesling, Pinot Noir, Oregon, Switzerland,The Washington Wine Commission & Trends In Domestic Wines (12:19)
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The Washington Wine Commission, litre tax, creating positive awareness of Washington wines, growers, blends, there is a tight policy regarding blending wines from other states, Asia, China, domestic wines, quality over the last decade has increased, Midwest, sales, one of the best times in the last 50 years for wine consumption, economic climate, Why We Cook is next at 6:30PM!, Chapter 3, Conflict, Washington wine, Washington wines, www.bookwalterwines.com, Adam Lippes, vinification, varietals,To comment on this episode click here. There are currently Comments
First Aired - 03/12/2013 12:00PM
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Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this week's episode of Cooking Issues. Tune in as Dave Arnold does his usual routine of answering more questions than you can keep up with in under 60 minutes. No question is off limits, and Dave is on top of his game this week. Have a question for the show? Call us at 718-497-2128 every Tuesday at 12pm or email info@HeritageRadioNetwork.org. Regulars and newbies alike - tune in to this show for a classic example of what the Cooking Issues team can do for you. This program was sponsored by Hearst Ranch.
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Quail Eggs! (16:30)
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quail eggs, blanching, cooking technology, home cooking, hard boiled eggs, overcooking eggs, jello wrestling, greased pigs,To comment on this episode click here. There are currently Comments
