the business of The Business
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First Aired - 11/19/2009 01:00PM
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On this week's episode of The Business End, Annie and Nelson share the mic with Imran Uddin, proprietor of Madani Halal, who discusses the rituals associated with the traditional preparation of halal food.
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Halal Food: Practices and Presence (7:40)
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halal standards, halal governs clothing food culture food preparation etc, in order for food to be considered halal the slaughterer must be halal, animal slaughter, dietary habits, Madani Halal slaughterhouse of Ozone Park Queens, Census Bureau does not collect information on numbers of religious affiliates, halal slaughterhouse workers slaughter animals in humane manner, how many slaughterhouses are there in the area to supply halal meat?, in NYC there are approximately 600,000 Muslims, Muslim community in NYC,Imran Uddin Introduces Madani Halal (10:35)
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A Son's Sacrifice, why would a religious group adopt a set of rules for food?, cleanliness, disease prevention, in the Koran halal's food practices are said to be decreed by God, how does a halal slaughterhouse differ from a conventional slaughterhouse, all slaughter done by hand no stunning no bolting, pre-singing skin of birds, are the animals that Imran sources picked for specific preparation purposes?, the scale of Imran's operation, all holidays are reflected by a spike in Imran's business, Madani Halal, Imran Uddin,Why Halal Practices Matter (14:05)
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taking the life of an animal in God's name, showing gratitude towards the animal being sacrificed, how does Imran seek out butchers and slaughterers, can't put a profit margin on halal, USDA inspector on premises at all times, Imran offered to slaughter a goat for Nelson, Imran wants to knwo what he's doing is authentic and true according to his faith, goat placed on metal rack faced towards Mecca prayer spoken and slaughter commenced,To comment on this episode click here. There are currently Comments
First Aired - 11/09/2011 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by the "Semitic Swinologist" himself, Jeffrey Yoskowitz. Jeffrey Yoskowitz is a freelance journalist from New York covering food, culture and politics. His work has been published by The New York Times, The Atlantic, The New Republic, The Montreal Gazette and Meatpaper, among other publications. Jeffrey has also focused extensively on the pork taboo in the past five years. In 2011 he launched the story project Pork Memoirs.. Tune in to learn more about pork as it relates to Jewish culture and how the taboo has evolved over the years. This episode was sponsored by Heritage Foods USA.
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Taste Matters: Jeffrey Yoskowitz (16:34)
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Taste Matters, Mitchell Davis, Heritage Foods USA, Heritage Radio Network, Jeffrey Yoskowitz, Semitic Swinologist, pork, kosher, The Pork Memoirs, bacon, pork products, gelatin marshmallows, pork taboo, Muslims, Jews, Halal, Israel, pork industry, secular Israel,To comment on this episode click here. There are currently Comments
First Aired - 06/13/2010 03:00PM
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Gabriele Stabile & Marcus Nilsson come by to talk about the life of a food photographer, how they got to where they are now, and what plans they have for the future.
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The Food Seen Introduction: Food Photography (16:46)
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The Food Seen, Michael Harlan Turkell, Heritage Radio Network, Hearst Ranch, Gabriele Stabile, food photography, Momofuku cookbook, Milk Bar cookbook, Marcus Nilsson, Gourmet, meat based cookbook, David Chang, Halal slaughterhouse, Peter Meehan, Katz's Deli, dark approach to food photography, truth in food, Mark Ibold, does a background in cooking help with food photography?, deconstructive process, when you get to know David Chang he's amazing, he's really busy, Ssam bar, are food stylists an important part of the process?, some stylists won't let you touch the food,Gabriele Stabile & Marcus Nilsson (15:21)
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getting out of your element, documenting the first night of refugees in America, dichotomy of cuisine, food as commonality, Thomas Keller, Per Se, does being a food photographer stop you from eating fast food?, Momofuku treats you like family when you work for them, holiday cooking, future plans, Milk Bar project, does the appetite drive your jobs?, shoot pictures you like, don't think about what will make you money,To comment on this episode click here. There are currently Comments
