Search Results
Hosted By
The-food-seen
Sponsored by
Edw116_150x150_042910sm
On today’s episode of THE FOOD SEEN, Patrick Martins, founder of Heritage Foods USA, and our dear radio station HeritageRadioNetwork.org, has authored his first book (with the help of another host of HRN, Mike Edison of Art & Seizures), In “The Carnivore’s Manifesto“, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by Edwards VA Ham.

"What terroir is to the soil, tetoir is the mind." 19:00

"Meat should be expensive......when somebody's eating BBQ spare ribs 6 nights a week, that's a no no." [25:00]

"The nose to tail movement is a romantic movement but the bigger more powerful movement is grounding up the meat - allowing people to have 31 pound bags of ground lamb in the freezer." [26:00]

"We live in a culture where mediocrity is accepted just because the people are well intentioned." [36:00]

"People who argue for ag-gag laws are un-American." [38:00]

--Patrick Martins on The Food Seen


To comment on this episode click here. There are currently Comments

Hosted By
Cutting-the-curd
Sponsored by
Considerbardwell_300x300_72dpi
Re-live the 2014 Cheesemonger Invitational on this week's episode of Cutting the Curd. Greg Blais, Sophie Slessinger and Andrew SiIskind were at the event and recorded some great interviews that they are sharing with listeners today. Hear from Matt Spiegler of CheeseNotes.com, Adam Smith of Jasper Hill, Jeremy Stephenson of Springbrook Farms and Veronica Pedraza of Meadowood Farms. This program was brought to you by Consider Bardwell


To comment on this episode click here. There are currently Comments

Hosted By
Tasteofthepast
Sponsored by
Considerbardwell_300x300_72dpi
Adam Shprintzen discusses 19th Century vegetarianism in his book, The Vegetarian Crusade. This week on A Taste of the Past, Linda Pelaccio talks with Adam about the roots of meat abstention in the 19th Century with the British Bible Christians. How was vegetarianism related to the American Reform Movement and the murmurings of temperance? Tune into this episode to find out how the American Vegetarian Society organized disparaging groups of non-meat eaters. Have vegetarians faced vitriol throughout history? Learn how food entrepreneurs like Harvey Kellogg and Sylvester Graham helped spur on the spread of vegetarianism. What are the parallels between 19th Century vegetarianism and its form in the modern day? Find out all of this and more on this week's edition of A Taste of the Past! Thanks to our sponsor, Consider Bardwell. Music by Obey City.

"The 19th Century was not only a time when people were thinking about reform, but also a time when people were thinking about ways to live a better life. People were abstaining from alcohol, rethinking sexual relationships with the 'free love' movement... It only makes sense that people were also considering changing their diets." [6:00]

"Today, vegetarianism is marketed in a very personal way!" [31:25]

-- Adam Shprintzen on A Taste of the Past


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS