Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 04/14/2010 05:00PM
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Jack & Heather talk with Mario Fantasma & Jay B Wenther about the new proposed regulations that would seriously hurt meat processors across the country.
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Farm Report Introduction: Mario Fantasma of Paradise Locker Meats (12:20)
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Farm Report, Heather Hyman, Jack Inslee, Heritage Radio Network, Whole Foods Market, Mario Fantasma, Paradise Locker Meats, issues facing meat processors across the board, what is a HAACP plan, check system that uses science to validate the process, safety shield, critical control points, zero tolerance for e coli, seven different HAACP plans, smaller plants are more diversified, slaughter, fresh meat, smoked products, processing different types of livestock, more testing will be required, new regulations will suffocate slaughterhouses, HACCP, testing every year, between $130,000 and $230,000 for initial validation testing, $12,000 per product line seems a low estimate, repetition of validation, hurting small business, the trickle effect, processors rely on slaughterhouses, small businesses rely on other small businesses, custom slaughter plants,Jay B Wenther of the American Association of Meat Producers (18:28)
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Jay B Wenther, American Association of Meat Processors, AAMP, microbial testing, validation testing, food safety is top priority, does true microbial testing really make an impact?, unsound non-scientific testing, the original implementation of HACCP 14 years ago, why now?, do we have food safety problem?, we have yet to identify a major problem now, overreaching excessive testing, we all want the safest cleanest food possible, we still have problems in the process, small businesses may not even have the chance to make their product more expensive, what will we really gain?, farmers having to drive 400 miles just to process their products, 50 years without sickness or a complaint, retail exempt, custom exempt, buying local, mobile slaughterhouses, USDA / State inspected, the biggest of big and the smallest of small must follow HACCP guidelines, FSIS, www.aamp.com, contacting your congressmen, speaking to legislators, even 50% implementation of the new system may cause problems, how will the big guys handle new HACCP implementations?, 350 cattle per hour, its not a large plant vs small plant issue--its a meat industry issue, potential for subsidies, draft guidelines, what can consumers do?, somebody has to pay for this!,To comment on this episode click here. There are currently Comments
First Aired - 05/02/2010 12:00PM
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Patrick and Katy host Barbara Fairchild, Editor in Chief of Bon Appetit magazine. She discusses what it's like to create fresh content for a readership of 1.6 million. Also on the show, Sam Mogannam & Ruth Van Waerebeek-Gonzalez.
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The Main Course Introduction (14:38)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Barbara Fairchild, Bon Apetit, meat industry, we need more focus on the center of the plate, USDA Conference on Sustainable Agriculture, we need more slaughterhouses, Mario Batali, Daniel Boulud, Kathleen Merrigan, Sullivan County Cheese Project, farmers cannot afford to add infrastructure, the small scale farm won't feed our population, it cannot provide the volume of export that makes up 30% of our gross domestic product, HAACP, there is money to be made on a private level, where are the venture capitalists?, the call to Sullivan county, the goal is to compete with Kraft singles, Hearst Ranch, www.heritagefoodsusa.com,Bon Appétit's Editor in Chief Barbara Fairchild (18:19)
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1.6 Million readers, Bon Appetit, Barbara Fairchild, Food Network Magazine, Rachel Ray, respecting everybody from the novice to the expert, Barbara is very enthusiastic about bringing a younger audience, Barbara is a bi coastal editor, Barabara explains her role in Bon Appetit, Health Wise, Fast Easy Fresh, this isn't about cooking from a box or a freezer, urban farmers, Sunday Suppers, dog pile cooking, how have recent developments in the publishing world changed?, what was a good story 30 years ago vs today?, Bon Appetit is the most modern and least cluttered food magazine, Matthew Lenning, California is where all the trends start, San Francisco, Los Angeles, people are very intimidated by chef recipes, people should be encouraged to cook not just read, good stories are the same as they were 30 years ago, recipe driven publication, modern twists on American classics, Italian classics, French classics, Matzo ball soup with lemongrass broth, not everybody knows what fennel is, Barbara trusts the staff to check sources, micromanaging, new recipe writers are constantly included,What It Takes To Be Editor in Cheif of Bon Appétit (27:36)
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Hearst Ranch, Brian Kenny, Steve Hearst, grass fed and grass finished, Mary Luvon, Bill Gary, who was on top when Barbara took over, Barbara was executive editor for 15 years, conscious cook column, farmers markets are no longer a trend or a fad, food has become so much a part of our cultural conversation, fast food, Victoria von Biel, editor in chief also has to oversee the website, iPhone applications, cookbooks, etc, the magazine indulges its readers with desserts, food photography, dessert feature, using lard for pie crust, competition cooking shows, some people take the iPhone to their grocery store and get a shopping list from the Bon Appetit, the death of magazines?, Barbara doesn't see it that way, Molly Weisenberg, what will iPhone applications do to cookbook publishers?, digital vs print, www.bonappetit.com, weekly newsletter, Take Five, commuting from coast to coast, Sy Newhouse, Tom Wallace, porchetta, Heritage Foods USA, the world of food has become much smaller thanks to the internet, you have to use what you can, Whole Foods Market, Ralph's, Sam Cass, Obama Administration, Julia Child told Barabara about how good the meat at Costco is,Nick Fantasma of Paradise Locker Meats (16:47)
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Nick Fantasma, Paradise Locker Meats, distribution as a bottleneck, some people just buy from Cisco, center of the plate, USDA slaughterhouse, there is a lot of paperwork that needs to be done, all regulations are passed down through email alerts, HAACP, new regulations, will cost slaughterhouses much more money, overall cost will be $500,000 for validation and testing costs for the first year, big guys squeezing out the little guys, why?, the little guys aren't a threat, regulations should be different depending on the operation, should be case by case, critical control points, Tom Vilsack,Barbara Fairchild Answers a Caller Question (4:18)
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Question for Barbara, Although you keep up with trends, to what extent do you exercise editorial limitations on writers?, Do you kill stories because you feel they are off track?, Is there a, at Bon Appetit?, Bon Appetit stays open minded, the only articles that get killed are recipes that don't test well, party, line,Heritage Cooking with Steve Pope: Liver, Gizzards & Hearts (9:22)
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Heritage Cooking, Steve Pope, Heritage Chef, liver, gizzards, hearts, Heritage Foods USA can hook you up, livers and gizzards used to be made as pate for baby food, a gizzard has 225 calories per serving, its difficult to break down, Heritage Chicken Liver Pate, goose liver makes great pate, cook until the pink part disappears, splash the pan with some brandy, Thanksgiving stuffing,Sam Mogannam & Ruth Van Waerebeek-Gonzalez (29:00)
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Hearst Ranch, Upton Sinclair, Patrick loved the first part of the show, Barbara Fairchild, Sam Mogannam is the manager of Buy Right Market, Chile, Ruth Van Waerebeek-Gonzalez, Perry Rosso, seafood, gastronomic hostel, local fish scene, headlining fish per season, wild salmon, Columbia River Kings, it will be a short season this year, local albacore, distribution, aggregate warehouses, processing facilities, farmers markets, traditional and cultural feature of South American cuisine, local food, Steven Schmoeller, shop seasonally, good food is expensive, Ruth buys from the source, she practically grows her own produce, wine tasting on air, you don't visits wineries in Italy, the cornerstone of the Napa Valley industry is its wineries, Chile is a beautiful country, most vines that raise American and French wines are American, South America gave Italy the tomato, product overload, Bi Rite buys on time, commodity price structures, futures market, sustainable food is not more expensive than commodity, agri-business, we have to value life and family, time around the table, we've forgotten how to do that, reconditioning society,Show Wrap Up (17:13)
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how do you get the word out?, by doing the right thing, taking an active role to touch every person who walks in, celebrating food, culinary classes, meeting ranchers, price & quality ratio, you should be prepared to pay more for quality, closing comments:, the sustainable movement is lead by people with an all boats rise with the high tide attitude, Slow Food is not necessarily more expensive than fast food, less is more, be selective, pick something premium, www.biritemarket.com, share more time with your family, www.conchaytoro.com, Concha Y Toro, come visit Ruth!, www.mapuyampay.cl, Chile, we need leadership in the food community!, Jack Inslee,To comment on this episode click here. There are currently Comments
First Aired - 04/18/2010 12:00PM
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Patrick calls into the show from Sullivan County with guests Anne Saxelby, Sonja Hedlund, Chally Comer, Dan Purdy & Mario Fantasma. Later in the show, the guys from Bion Technologies explain how to make energy from animal waste.
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The Main Course Introduction: Sonja Hedlund, Chally Comer & Dan Purdy (25:15)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, Heritage Radio Network, Patrick is in Sullivan County, dairy farmers, Dan Purdy, Sonja Hedlund, Challey Comer, Apple Pond Farm, renewable energy education, Stephan Geiger, Jersey Cow Farm, Ross Wall, gas drilling can't make agriculture happen!!, Marcellus shale deposit, Halliburton, Halliburton doesn't have to disclose their secret chemicals they drive into the earth, why are we consuming energy at this rate?!, our demand must go down, solar hot water, wind turbine, workshops for renewable energy, www.applepondfarm.com, summer program for kids, disguised child labor, workshop on renewable energy, whole milk ricotta, dairy farming, Hudson Valley Fresh, raw milk, Saxelby Cheesemongers, Secretary of Agriculture, distribution, kosher cheese, shared cost, conference organizer, the number one industry in Sullivan Country is agriculture, the land is still affordable compared to other places, a great place to invest in a farm, food entrepreneurs, close to the urban market, incubator for agriculture to grow, product development, marketing,Making These Ideas Work! (23:08)
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mobile cheese truck, JUFF Radio, raw milk farmer in upstate New York, the commodity market and pricing is a crime, US Department of Agriculture, farmers are hoping for value added products to pay their bills, John Boy's Farm, there are 25 dairy farms in Sullivan County, average herd size is under 50, demand is not the issue, the issue is supply, NYU alone could buy all that cheese, local processors, farmland protection, there are plenty of good models out there, Steven Schmoeller, cheesemobile, Heritage Foods USA, American Indians, black farmers, Pigford Case, great dairy farmers dont always make great cheese makers, institutional procurment,Mario Fantasma of Paradise Locker Meats Joins the Conversation (24:35)
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waste created from slaughterhouses, underbelly of food processing facilities, waste gets picked up by a rendering company, heart, tongue, oxtail, the actual guts are not sellable, what gets done with it?, MAMP, Missouri Association of Meat Processors, animal parts rendered into bio diesel fuel, the average hog produces 30 pounds of waste to be converted, it will be separated and put into different categories, tonsils, SRM, BRE, rendering companies, AAMP, HAACP, regulations, verification changes, small slaughterhouses will be put out of business with these new regulations, zero pathogen growth, food safety system, USDA Agricultural Conference, Paradise Locker Meats, Mario Fantasma,James W. Morris, PhD & Jeff Kapell of Bion Technology (27:02)
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Bion Technology, James W. Morris, Chief Technology Officer, Jeff Kapell, Project Development of Renewable Energy, waste management, livestock waste is the biggest enviornmental problem facing animal agriculture, feeding operations, Omnivore's Dilmena, confined area feeding operations, CAFO, pollution, envorinmental waste management, Bion Technology uses microbial process, human waste, conventional technologies, costs way more than Bion Technologies, model developed around the commodity facilities, they need to be housed in a situation where manure can be routinely removed, enables control and treatment of the nutrients, greenhouse gasses, feedlots, E Coli, how do you address the environmental impact on a per head basis, housing design and infrastructure, how have big companies responded?, added value product line, traceability, from cradle to grave, premium pricing, ethanol model, industrial ecology, Cattle News Network, www.meatingplace.com,Turning Livestock Waste Into Energy (29:56)
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72,000 slots is a big CAFO, turn waste into residuals, environmental benefits of ethanol, offsetting fossil fuel use, it requires 4 million BTU's to finish one dried ton of distiller grains, changing the commodity market, environmental policy laws, tax credits for reduced energy or emissions, James T. Martin, all industrial complexes need to build the environmental cost into their cost of doing business, offsetting energy, thermal energy from natural gas, cow produced methane, is this because they are finished on an unnatural diet?, reducing nitrous oxide, Volatile Organic Compounds, Joel Salatin, our agricultural exports are $30 billion of our GDP, waster water treatment plants, nutrient trading program, nitrogen credits, Total Maximum Daily Loads, Bion has patents in place, saving taxpayers and the environment, invest in Bion Technology!, NIMBY, futurist, ammonia, VOC's, BET, TMDL,To comment on this episode click here. There are currently Comments
