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First Aired - 11/17/2011 03:00PM
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U Look Hungry gets lucky this week as host Helen Hollyman interviews Chris Ying and Peter Meehan, editors of the quarterly David Chang + McSweeneys lovechild: The Lucky Peach. They talk about Lucky Peach's success during a time when the future of print media is uncertain along with this issue's theme, the sweet spot. But don't mistake them for print purists, they have also taken to technology and coupled the magazine with an amazing and beautiful iPad app. Tune in for a funny and serious discussion of why physical media isn't going anywhere soon as well as the possible use of quionoa as a future currency and Dave Chang's obsession with Road House.
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Peter Meehan & Chris Ying (18:48)
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Lucky peach, David Chang, Ramen, the sweet spot, milk bar, christina tosi, Brian McMullen, McSweeney's, stickers, Peter Meehan, yoshihiro mirata, kikonoy, Japanese cuisine, Kasekei, Paul Bocuse, ike jime, Copenhagen, Renee Redzepi, mahogany clams, Chris Young, layout, design, ramen chef, Tokyo, starting a magazine, magazine, quarterly, publishing, iPad, apps,To comment on this episode click here. There are currently Comments
First Aired - 07/10/2011 12:00PM
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This week on The Main Course, Patrick & Katy host a round-table salon style show with an incredible panel of guests - Julie Shaffer of Slow Food Atlanta, Christophe Hille of Northern Spy, Annaliese Griffin from Brooklyn Based & Larry Boukal of Cannonball Express . Together, they discuss everything from journalism to distribution as it relates to the good food movement. Tune in to find out why sustainable food concepts are more conservative than you might think and learn more about what we need to do to make significant change in our culinary landscape. This episode was sponsored by Hearst Ranch.
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The Main Course: Roundtable Discussion (30:05)
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Patrick Martins, Katy Keiffer, The Main Course, Heritage Radio Network, Julie Shaffer, Slow Food Atlanta, Tom Mylan, Emory, Center for Food Literacy, sustainability, student diets, Sodexo, procurement, food journalism, Annaliese Griffin, Brooklyn Based, Anne Saxelby, American cheese, Christophe Hille, Northern Spy, A16, Le Clos de la Violette, Campton Place, Charles Nob Hill, The Local, distribution, sourcing, logistics, produce, Nate Appleman,Elitism & The Economics of Sustainability (21:39)
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elitism, economics of sustainability, creative budgeting, buying local and organic, food justice, social justice, agriculture, sustainable meat, consumer price points, food access, sustainable farming, meat lockers, conservative movement, conservation, heritage, social media, libertarian farmers,Larry Bokal of Cannonball Express Talks Distribution (38:52)
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logistics, seasonality, sourcing, The Diner Journal, Cellars at Jasper Hill, infrastructure, cargo bicycles, Fossil Fool, farm to table, Larry Bokal, Cannonball Express, Omaha Nebraska, delivery, local freight, cold storage units, the art of the trucker, trucker culture, fuel prices, delivery routes, DLT rules, CB radios, tractors,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2009 12:00PM
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Superstar butcher Tom Mylan comes by The Main Course to talk chop. Tom gives us a preview of his new butchering school/butcher shop: Brooklyn Kitchen Labs and The Meat Hook.
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Main Course Introduction (3:41)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, Halloween, Jack and Nat are exhausted, Roberta's, motorcycle race, butchering, Tom Mylan,Tom Mylan (9:27)
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butchering, Tom Mylan, butcher shops are closing because of high rent, grass fed vs grain fed, organically grown meats, lamb chop, Tom was a manager at Marlow & Sons, he was also a writer for the diner journal, whole animal movement, making local sustainable meat less expensive, whole cow, The Diner, Bill Telepan, the rise of the burger as a gourmet item, 75% lean to 25% fat, linking e coli to price, what is the ratio of fat to meat on the average American burger, ratatouille,Brooklyn Kitchen Labs and The Meat Hook (7:26)
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Brooklyn Kitchen Labs and The Meat Hook, spans over 7,000 square feet of a former warehouse by the BQE and will include two teaching kitchens a butcher shop a library of rare and out-of-print cookbooks and a shop of baking supplies and bulk items like olive oil and flour, Meeker Ave, walk in butcher shop, http://www.johnboos.com, primal cuts, teaching component, Garrett Oliver, Brooklyn Brewery, beer pairings with food, brewing classes, summertime drinks, the butchering takes place on a custom butcher block table by John Boos,Learning How To Butcher (9:26)
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apprenticing, how long does a home chef need to study?, pig butchering 101 lasts for two and a half hours, trial and error, it's hard to screw up sausage, breaking down beef, handling lamb takes a significantly longer time, Tom was an apprentice for 6 weeks at Fleischer's, sirloin, National Cattlemen's Beef Association, stew beef, chuck roll, artisan butchery, anatomy, band saw, understanding muscles, meadow raised veal, butchering is as complicated as you want to make it, Fleisher's,Raising Beef: Grassfed & Corn Finished (5:00)
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not feeding cows enough, grass fed cuts are different, it tastes more beefy, corn finished makes the meat sweeter, marbling, there are many different quality levels,Ferminting Hay & Diversity Of Breeds (10:00)
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grain fed pork, animal diet, genetically modified food, industrial cow calf operation, smaller animals, US angus, Annaliese Griffin, Brooklyn Based, Brent was a line cook at egg, George Well, Belmont Butchery, Richmond Virginia, butchering hogs,The DIY Home Butcher (3:20)
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whole lamb, butchering 101, proper meat, professional development track, Fleischer's, culinary school, pork loin, breaking down a pig for a line cook, practice animals cost a lot of money, rural butcher shops, deer, urban environments,More Meat Musings: Horse Meat, Dogs & Guinea Pigs (1:40)
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Kim Severson, looking the animal in the eye before killing it and eating it, ex vegetarian guilt, it can be smug and weird, the future of agriculture, genetic strain of British beef animals, 375 pound animal, Scottish Highland, horse meat, dog meat, Guinea pig meat, Latin America food, do we eat teeth?, goat,To comment on this episode click here. There are currently Comments
