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First Aired - 08/09/2011 06:00PM
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This week Beer Sessions's soundtrack is set to the smooth flute sounds of Ale Street News's Tony Fordner. Joining them is Sam Merritt of Civilization of Beer and Brooks Carretta the founder of the Birreria at the roof of Eataly. Brooks expounds on building a cask-only brew pub on a Manhattan rooftop. Later tune for beer haikus, and Ashley Routson or, better known as The Beer Wench. This episode is sponsored by GreatBrewers.com.
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Episode 76: Eataly Birreria (18:47)
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Beer Sessions Radio (TM), JImmy Carbone, Ray Deter, Jimmy's No. 43, GreatBrewers.com, Tony Forder, Ale Street News, Sam Merritt, Civilization of Beer, Eataly, Birreria, Eataly brew pub, Brooks Carretta, Dogfish Head, Italian craft beers, roof beer pub, Leonardo Di Vincenzo, Birra del Borgo, Teo Musso, Birra Baladin, beer engines, Cask conditioned, chestnuts in beer, hop growing country,Origins in Italy (17:23)
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Beer Sessions Radio (TM), JImmy Carbone, Ray Deter, Jimmy's No. 43, GreatBrewers.com, Tony Forder, Ale Street News, Sam Merritt, Civilization of Beer, Eataly, Birreria, Eataly brew pub, Brooks Carretta, Dogfish Head, Italian craft beers, roof beer pub, Leonardo Di Vincenzo, Birra del Borgo, Teo Musso, Birra Baladin, beer engines, Cask conditioned, chestnuts in beer, hop growing country,Ale Street News and Civilization of Beer (18:20)
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Ashley Routson, The Beer Wench, getting involved with beer, local, organic products, sommelier certification, CBC, Bison Brewing, Pink Boots Society, Craft beer industry, beer geeks, beer blogger, chestnut mild ale, New Zealand-style pale ale, Browery Lane, Victory Brewing,To comment on this episode click here. There are currently Comments
First Aired - 09/23/2010 12:00PM
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This week on A Taste of the Past Linda speaks to Joe Bastianich & his sainted mother Lidia Bastianich for a discussion about Eataly. The largest artisanal Italian food and wine marketplace in the world, Eataly is the brainchild of Mario Batali, the Bastianichs, and Oscar Farinetti, founder of the original Eataly in Turin. Tune in to find out how the project came together and for a break down of the immense scope of this wildly successful undertaking. Find out how Joe is handling selling everything from cookware to crudo to beer from a brewery on the roof, all in one place. This episode was sponsored by Heritage Foods USA.
Photo 1: The B&B Family, Photo 2: Eataly layout
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A Taste of the Past: Joe Bastianich (15:29)
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Linda Pelaccio, Heritage Radio Network, Heritage Party this Saturday!, Heritage Foods USA, A Taste of the Past, Joe Bastianich, Eataly, celebration of Italian food, line price is 10% under Whole Foods, Eataly is truly a marketplace, we make what we sell we sell what we make, 12,000 unique visitors a day to Eataly, B&B has about 25 restaurants under its belt, Pat LaFrieda, retail items are incredible at Eataly, largest selection of dry pastas in the world, Oscar Farinetti,Lidia Matticchio Bastianich (12:06)
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Lidia Matticchio Bastianich, she is currently writing a childrens book, Lydia has been giving demonstrations at Eataly, the Italian partners are from Piedmonte, every month they will feature another region, Lydia writes recipes that are accessible enough for people to cook at home, Lydia is coming out with a new line of cookware, Lydia's Kitchen, Alan Richmond, Nonna Tell Me a Story: Lidia's Christmast Kitchen, Lidia's Italy, www.lidiasitaly.com, Lidia wrote her first book in 1990,To comment on this episode click here. There are currently Comments
First Aired - 01/23/2012 04:30PM
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Upstate New York has become a hot bed for young farmers, organic dairy and delicious products. Tune in to this weeks episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they sit down with Dean Sparks of NYFoods. NYFoods offers consumers quality organic dairy products with the goal of saving as many New York family farms as possible. They partner with both milk cooperatives and small family farms to offer the best in milk, eggs, cheese and butter. Learn about butterfat content, milk trains, distribution systems, logistics and the challenges facing small farms and processing facilities trying to get their product to your plate. Whether you're a dairy geek or an aspiring farmer you can learn something new to help you along your path on this episode! This program was sponsored by Whole Foods Market.
"We've had a lot of conventional farmers come to us and ask how they can become organic, which is a blessing."
"Upstate New York is such a bastion for amazing food right now. It's not new to us, but it's new to a lot of people."
"Our vision in 2012 is to get our logistics viable enough to get into bigger markers."
"Re imagining distribution systems shouldn't be so hard. My farm is 150 miles from here!"
--Dean Sparks of NYFoods on Cutting the Curd
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Cutting the Curd: Dean Sparks of NYFoods (19:15)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Sophie Slesinger, NYFoods, Dean Sparks, Eataly, local food, Fresh Direct, Blue Marble Ice Cream, Upstate New York, organic eggs, Dan France, organic yogurt, supply and demand, fresh dairy, logistics, processing, distribution, small business operation, cooperative transportation systems, milk trains,To comment on this episode click here. There are currently Comments
