Taste Matters
LIVE 11 - 11:30am EST
Debuts At - Unscheduled
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Part III of Out to Pasture is all about the butcher shops. Nelson gives us a primer on the history of butcher shops in New York City and New York State, explaining their disappearance and how this has impacted the local meat industry.
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The Evolution of Butchery in NYC (8:25)
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butchery, where have all the butcher shops gone?, Jake Dickson, visceral elements of butchery, in early 1960's most meat began being cut by highly automated packaging companies, 1843: private butcher shops become legal in NYC, Gustavus Swift transformed NYC's butchering trade, in recent years a new crop of butcher shops are popping up around the city, Marlow and Daughters, the tickler, captain beefheart,The Legalization of Private Butcher Shops in NYC (11:35)
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Roger Horowitz, Hagley Museum of American Enterprise, Putting Meat on the American Table, price was the biggest reason why New Yorker's warmed up to non-local meat, meat suddenly cheaper when brought in from Chicago, Jewish kosher law states that meat must be eaten within three days of slaughter, kosher law provided huge stimulus to local meat packaging industry, changing stature of butchers, self-serve meat, boxed beef, all the skilled work is being done by workers on assembly line, butchers now are getting meat that has been boned and cut and no longer requires the preparation skills once needed to be a butcher,Jake Dickson's New Butcher Shop (12:07)
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Dickson's Farmstand Meats: sources whole animals from farms in upstate New York and sells the meat to customers in NYC, how will butcher shop add value to Jake's existing business?, lack of processing facilities in northeast, value-added products, picking up right after slaughter and doing all the processing and packaging thereafter, Dickson's veteran butchers help customer prepare cut according to how they want to prepare meat,To comment on this episode click here. There are currently Comments
First Aired - 04/26/2009 12:00PM
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Patrick talks news with Andrew Field of the Taco Truck, Chef David Schuttenberg of Cabrito in NYC and Michael Antocci distributor and trendsetter in Los Angeles, California.
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Food Producers Negligence (4:34)
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recalls, investigators vary by state, FDA, funding, more authority makes a safer food supply, inspection, new control over tobacco industry, Massachusetts, Senator Edward Kennedy,Patrick Talks With Andrew Field (6:30)
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Vinegar Hill House, Robertas, Rockaway Beach, Taco Truck, Rockaway Taco, local foods, chefs as revolutionaries, accessibility, availability, Baldor, Cheap eats,Traceability with Chef David Shuttenberg (4:50)
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two Businessmen to open local NY slaughterhouse, Dairy farmers, Dickson's Butcher Shop, lowest common denominator, commodity foods, obesity epidemic, Cabrito Restaurant NYC, Animal Welfare Approved, diabetes, Traceability, Manure,Humanely Raised Animals Taste Better (6:26)
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Sustainability, humane, organic, Gold Standard, check average, home-style cooking, eating well on a budget, preach the gospel, slow-cooking as a rule, off-cuts, lesser cuts, breaking new ground, AWA Summit, infrastructure coming together, meeting of the minds, moving forward, Save the Wale Campaign, Robert F. Kennedy,Gardens in DC and Minority Farmers (6:57)
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waste, Abraham Lincoln, Food Inc., Victory Garden, Claud Wicker, home and community gardens, Black Farmers, Civil Rights, Tom Vilisak, fresh or frozen, Miss America, 4H member, Cattle Business Weekly, The People's Department, Three Sisters Garden, Michael Pollan, Eric Schlosser, Obama Administration, Leslie Cole, foods in season,Michael Antocci: Trendsetting by Selling to LA Restaurants (9:57)
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Superior Anhausner, Neil Fraser, Iron Chef, Heritage set Superior Apart, Mozza Osteria, BLT, Craft, David Meyer, Pork the way it was meant to be, Not the other white meat, product first, loss of fat equals loss of flavor, pork-belly, off-cuts, distributors, middle-men and no recognition, unsung heroes, merchant class, understanding production change, new way of ordering, food costs, actor, Grace, Batali, Food Distributor, Family Business, High-end restaurants, trend-setters,To comment on this episode click here. There are currently Comments
First Aired - 01/09/2011 12:00PM
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Patrick Martins & Katy Keiffer start the Main Course off on an excellent note for 2011 with the world-renowned food writer and author Florence Fabricant. Florence needs no introduction to those who know anything about the culinary scene in New York City. She is the author of 11 cookbooks and has been writing for the New York Times for almost 40 years. Tune in and eavesdrop on a very special conversation on past, present and future trends in the food world. Also on the show, Sam Edwards, Marissa Guggiana, Laura Martin, Brady Lowe and Steve Pope. This episode was sponsored by our good friends at Cain Vineyard & Winery. For more information visit www.cainfive.com
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The Main Course Introduction (6:20)
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Heritage Radio Network, Cain Five, www.cainfive.com, The Main Course, Patrick Martins, Katy Keiffer, Katy just met with Temple Grandin, today's guest, Florence Fabricant, author of 11 cookbooks, New York Times food writer, New York food legend, food trends,Discussing Trends with Florence Fabricant (24:30)
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Florence writes Food Stuff and Off the Menu, she contributes to Diners Journal, she gets swamped with mail and food items, 20 years ago a new mustard would be exciting, nobody knew about the virginity of olive oil 30 years ago, article in 1977 about goat cheese, wasn't very popular, the market is flooded now, Florence would quit right now if she didn't think new and exciting things were happening all around, some young adults are taking etiquette courses, Dear FloFab, table manners, setting the table, cloth napkins, trend towards examining the socialization of eating and dining, there's a spillover to the restaurants, it's thanks to chefs that we have arugula in the supermarket, chefs seek out ingredients and bring them to the mainstream, chef driven trends, eating out is no longer a dichotomy between very cheap and very expensive, Chicago is a better place for Avant-garde food, Las Vegas cuisine, Julian Serrano, Michael Mina, Charlie Trotter, New York Times as an institution, most blogs are not edited and vetted, people don't realize that most information online has not been fact checked, food television is less of a teaching tool and more of a sport now,More with Flo Fab (30:45)
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restaurant trends are a pendulum swing, Hurricane Club, throwback tiki lounge, Colicchio And Sons, Roberta's, did not buy materials from high end suppliers, they just got their full liquor license, people are reexamining what sorts of foods people ate centuries ago, a return to roots, sous vide trend, slow cooking, no brainier entertaining, duck magret recipe from Florence, meatballs and mac and cheese from scratch, fast food vs slow food, The Meatball Shop, Daniel Holzman, improving the quality of fast food, butchering trend, regional food and elitism, bringing home economics back into the public schools, teaching kids how to cook, TV dinners, German food is coming back, nose to tail eating movement, Eastern European food traditions, old New York food institutions, Patricia Fabricant, www.patriciafabricant, www.pattyfab.com, cookbook design, Elizabeth David, Jean Hewitt, Craig Claiborne, recipe measurements,Sam Edwards Segment: From Commodity to Specialty (9:16)
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Sam Edwards, S. Wallace Edwards & Sons, 3rd generation curemaster, making the switch from commodity to specialty pork, breed specific, pasture raised, hormone free, how has this trend accelerated, farmers in Virginia started doing contract hog raising for larger packing houses, it was tough to make a living, economics of commodity to specialty, you lost 50% of the weight in the curing process, if you taste them side by side there's no question that heritage breeds taste way better,Marissa Guggiana, Author of "Primal Cuts" (8:36)
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Marissa Guggiana, Primal Cuts, respecting the butcher, she ran a meat plant, she's been on the same journey as the subjects of her books, trying to make a profitable business out of selling locally raised meat, hearing the different solutions is exciting, Nick Fantasma, Paradise Locker Meats, charcuterie, whole pigs, value added products at restaurants, creative solutions to get rid of the whole animal, most traditional cuisines use whole animals, Dickson's Farmstand Meats, using off cuts, National Cattleman Beef Association, added value cuts, hanger steak, www.primalcuts.net, book is available wherever books are sold,Laura Martin, Author of "Green Market Baking Book" (8:28)
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Laura Martin, Green Market Baking Book, Patrick Martins wrote the forward, baking locally, you can't use refined sugars, natural sweeteners, baking is the heart of the kitchen, brown rice syrup, innovative locally sourced recipes, Gluten-Free, http://www.greenmarketbaking.blogspot.com,Brady Lowe, Founder of Cochon 555 (12:20)
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Brady Lowe, Cochon 555, www.cochon555.com, Taste Network, 10 city tour, kicks off in NYC on January 23rd, heritage breeds have built a highway for people that want quality, 5 breeds 5 chefs 5 wines, Katy is queen of the meat heads, competitive and education elements, pig breakdown demonstrations, diversifying pasture and plate, breed characteristic guide, Primal, Protein University, Jan 23rd @ the lighthouse, tickets are $125,To comment on this episode click here. There are currently Comments
