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First Aired - 05/16/2013 04:00PM
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On this installment of It's More Than Food, Michel Nischan talks with Karen Washington, Maria Hines, and Dorothy Hamilton- all advocates for women within the realm of food. Karen Washington is a community activist and co-founder of Black Urban Growers. As a community gardener and board member of the New York Botanical Gardens, Karen has worked with Bronx neighborhoods to turn empty lots into community gardens. Maria Hines is the owner and chef of Tilth, Golden Beetle, and Agrodolce in Seattle, and an supporter of local farms and sustainable practices. Dorothy Hamilton is the founder and CEO of the International Culinary Center, a culinary institute with campuses in New York, California, and Italy, where students learn all ranges of culinary technique. In this episode, we explore the backgrounds of each of these renowned members of the food industry, and the history behind women in the food movement. Each guest also gives us a current update on their work: Karen expresses her desire to sit down with the community and create a healthier food system for the city, Maria aims to build a society aware of healthy, sustainable foods, and Dorothy talks about teaching her students about building a restaurant that is focused on being on responsible, sourcing locally, and supporting the mid-size farm movement. Tune in for another remarkable episode! As always, thanks to Wholesome Wave for presenting today's program. Thanks to Four Lincolns for today's musical break.
"In this urban farming movement, women are out there in the trenches... Women are leaving the kitchen and going back into the field to really connect to where their food is coming from." [4:45]
"If we're talking about a food system that's sustainable and accessible for all, then the doors must be open for all." [16:05]
-- Karen Washington on It's More Than Food
"As the woman head of this school, I have always seen about 50% of our student body comprised of women, and pastry classes have always been 80-90% women." [12:50]
"What we want and expect from young chefs today is responsibility." [45:00]
-- Dorothy Hamilton on It's More Than Food
"The best flavors are coming from local, sustainable agriculture. When I opened my restaurant, I knew that had to be a part of my mission statement." [19:45]
-- Maria Hines on It's More Than Food
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Representing Women in the Kitchen and on the Farm (31:41)
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women in food, Karen Washington, activism, academia, Black Urban Growers, Maria Hines, Dorothy Hamilton, Chef's Story, The International Culinary Center, Michel Nischan, low income neighborhood, family values, farming, women farmers, Harlem, the Bronx, Tilth, women in the kitchen, West Coast, people of color, sexual orientation, the Bay Area, Heartbeat, FCI, gardener, public health, urban agriculture, ancestry, slavery, black farmers, racism in agriculture, diversity, monoculture, New York City, Queens, Top Chef, Seattle, workers' rights, organic, advocacy, French Culinary Institute, backpacking, fish, meat, culinary education, Bobby Flay, Larry Forgione, Thomas Keller, young chefs, Alfred Portale, Organic Valley, dairy coop, Women's Share, foodies,Female Food Role Models (30:25)
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South Carolina Coastal Conservation League, food systems, conservation, Oberlin College, Dr. Martin Luther King, Jr., Wholesome Wave, poverty, ecology, race, under-served communities, resources, food desert, hunger, farmer's market, donations, healthy food, the food movement, the James Beard Foundation, rural poverty, affordability, chef boot camp, SNAP incentives, fresh fruits & vegetables, Just Food, food stamps, Fresh Bucks, food policy, Alice Waters, Walmart, food retail, wholesale, sourcing, Hilary Baum, farm to table, local ingredients, industrial food, Karen Karp, kitchen skills, Roberta's, Ann Cooper, investment, the environment, Golden Beetle, Julia Child, AIWS, Candy Argondizza, food heroines, physical therapy, retirement, equality, for-profit business, school food, institutional cooking,To comment on this episode click here. There are currently Comments
First Aired - 12/12/2010 12:00PM
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Download MP3 (Full Episode)
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On a very special episode of The Main Course, Patrick & Katy are joined by acclaimed chef, author and sustainable food titan Michel Nischan. Michel shares the story of his quick rise in the culinary world, and explains why growing up in a farm family helped him see potential for sustainability in food. The conversation later takes a more serious turn as the gang discusses what's wrong with our food system, and how we might be able to solve some of the problems that face our country. Tune in to learn some vital facts about Type 2 Diabetes, the fast food dilemma and what problems lower income families are actually faced with. This episode was kindly sponsored by our friends at The Barterhouse. For more information visit www.thebarterhouse.com.
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The Main Course Introduction (7:49)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Roberta's, The Barterhouse, Michel Nischan, Katy was going to meet with Dr. Temple Grandin tomorrow, the tour was cancelled, grading slaughterhouses,Chef Michel Nischan (18:28)
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Michel Nischan, The Victory Garden, Michel grew up on a farm, philosophy of buying direct from farmers, his first job as an executive chef was in 1981, it was hard to find many farmers 30 years ago, Slow Food USA was a huge help in growing the movement, the internet also helped, The Food Network, Fleur de Lys, Milwaukee, Michel's mom was a farm girl, he was cooking at age 14, Interstate Hotels, management development modules, Michele started opening hotels, making a restaurant for health conscious people, Michele's first son was diagnosed with diabetes, Type 2 diabetes can be stopped and reversed, white tablecloth restaurants are less than 5% of the consumer market, not many of them are farm to table, Heartbeat,Changing The Way We See Fast Food (20:03)
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Heartbeat Restaurant, Michele was aspiring to be a 3 star chef, creamless cream sauce, he decided that there is no substitute for cream or butter, fat is actually good for you, not the villain everybody thinks it is, what happens if you juice a sweet potato or corn?, Reebok Sports Cafe, direct from estate teas, there are no endorsments in the sustainable food world, fast food, value meals are not that cheap anymore!, making food that's ready on demand, all you need to do is change the ingredients, Asian street food is super good and super fast, there was a peroid of time where food and science came together, fast food as food security, flavor security, comfort food, we've turned food into fuel, airport food, Nell Newman, organic food at airports, Westport Country Playhouse, Paul Newman, moving the system to scale, Dressing Room, it's been the most amazing thing in Michele's life, Newman's Own donated to Slow Food,Wholesome Wave & Feeding The Under Served (31:15)
Tags:
Gus Schumacher, Michael was the human networking satellite, most people with Type 2 Diabetes come from under served communities, low income families just want cheap food, NAFI, immigrant farming initiative, it's less about access and more about affordability, Wholesome Wave works to provide access and affordability in urban and lower income communities, doubling the value of federal food assistant, Food Stamps, WIC, Farmers Market Nutrition Benefit Program, do lower income families want to cook?, Food Stamps are 70 billion dollars a year, Obama administration, George W Bush, OSIPO, food assistance, cuts across both sides of the aisle, redemption rates in neighborhoods, farmer revenues, The Fruit & Vegetable Prescription Program, coordination between doctors and non profit partners on the ground, Farm Bill, Health Reform Bill, shift from providing treatment to prevention, Centers for Disease Control, public education programs, industrial food lobby, tobacco change took a long time, we were a famine based culture in the 30's, value added processing and distribution facilities, turning waste into a revenue stream, school lunch, kids love fast food, not all people start off on the same plane in terms of access, once given the opportunity people gravitate towards quality, food is the great equalizer, www.wholesomewave.org, Sustainably Delicious: Making the World a Better Place, One Recipe at a Time, ariana Michael Batterberry,To comment on this episode click here. There are currently Comments
