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First Aired - 11/20/2011 12:00PM
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Patrick Martins & the Heritage Foods USA team are knee-deep in Turkey season and today's episode of The Main Course focuses on just that. Patrick's first guest is Frank Reese of Good Shepherd Poultry Ranch, a HFUSA collaborator for over 10 years, who explains the history of heritage breeds and heritage turkeys to listeners. Find out what makes the heritage birds different than commodity birds and why genetic modification is an entirely different process. Later on the show, Daniel Honig & Andrea Trabucco-Campos of Heritage Foods USA call in to give an update on the project. This episode was sponsored by Fairway Market.
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The Main Course: Week in Review (17:44)
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Patrick Martins, Heritage Radio Network, The Main Course, Fairway Market, Week in Review, Erica Wides, Last Chance Foods, Occupy Big Food, Dave Arnold, deli turkey, Cheese Microbiology, Rachel Dutton, Olive Oil, Tony DeMarco, jews & pork, Jeffrey Yoskowitz, Marc Vetri, Phil Roy,Frank Reese of Good Shepherd Poultry Ranch (20:59)
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Frank Reese, Heritage turkeys, Good Shepherd Poultry Ranch, Heritage Poultry, infrastructure, heritage breeds, poultry history, egg production, mutations, genetic engineering, genetic modification, livestock production, meat production, selective breeding, value added products, ducks, geese, Christmas goose, APA seal of approval, American Poultry Association, Farm Forward,To comment on this episode click here. There are currently Comments
First Aired - 11/30/2010 12:00PM
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Are Dave's classes really worth taking? Are Heritage turkeys really that good? Is it possible to infuse alcohol with Dr. Pepper? These are some of the questions that Dave and Nastassia fielded this week on Cooking Issues. Tune in to hear Dave's hilarious Thanksgiving story involving a smoke filled house, and find out what Twist n Sparkle is good for. This episode was generously sponsored by 360 Cookware. For more information visit www.360cookware.com.
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Cooking Issues Introduction: Dave Struggles with Self Promotion (18:25)
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Dave Arnold, 360 Cookware, Heritage Radio Network, Cooking Issues, hydro-colloid course, is it worth the money?, depends on the person, difficult subject to teach, new things are developed for the classes, applications and philosophies, chefs usually get new menu items out of these classes, sodium alginate, oyster mushroom soup, reverse alginate, pearlescent, food grade powder, metal dust, fresh apple reductions, maximizing sugars in sweet potatoes, clarifying extra starch,Dave's Thanksgiving Heritage Turkey Story (10:23)
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Thanksgiving, Heritage turkey, Narraganset breed, Heritage Foods USA, duck fat, deep fat frying, ladling hot fat over it for crispy skin, finish the bird in the oven, clay baking sheet, smoke detectors become cooking detectors, ventilation, the whole thing is irritating!, cooking detector defeaters, baking sheet shattered, still ended up being the most delicious bird Dave ever made, Holiday Cocktail course with Dave and Nils,Dr. Pepper Infusion, The Simpsons & More (15:02)
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whipped cream ISI, thermal whip, flavored alcohol, alcohol infused fruit, use nitrous, vacuum gets a stronger infusion into the pineapple, sous vide supreme?, is it as accurate as an immersion circulator, non stirred water baths have limits of accuracy, caller question, illegally distilling alcohol, Dr. Pepper infusion, neutral grain spirit, Dr. Pepper syrup, clarifying Dr. Pepper, distillation with aroma components, white prunes, dried fruit flavor, Dave's favorite Simpsons episode?, diet sodas as hydration, never let a sugar soda drinker buy soda for a party, table top vacuum sealer, entry level price for a real vacuum machine is high, Twist n Sparkle, carbonation unit, why not used for savory things like sauce?, could make things taste fermented, keep it cold, make sure it tastes good,To comment on this episode click here. There are currently Comments
First Aired - 11/18/2012 01:00PM
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Today on Straight, No Chaser, Katy Keiffer is joined in the studio by Lily Kelly. Lily Kelly is the Interim Director for Global Green USA's New York Office and the Coalition for Resource Recovery. Prior to joining Global Green USA, she contributed to various environmental and social stewardship projects with both for- and non-profit agencies, including the Environmental Defense Fund, Natural Resources Defense Council, the Majora Carter Group, and The Earth Institute. Tune into this episode to learn about greenhouse gas that occurs in landfills, and how recycling reduces greenhouse gases. Listen in to hear Lily talk about her work with wholesale retail packaging. How does Global Green USA affect corporations and legislature for environmental good? Find out on this week's episode of Straight, No Chaser! This program has been brought to you by Heritage Foods USA.
"Methane is a 25-27 times more potent greenhouse gas than CO2." [5:00]
"How can we maximize the infrastructure we have, the technology we have...and recover more of it [consumer waste] now?" [13:35]
-- Lily Kelly on Straight, No Chaser
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Methane in Landfills (15:25)
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Global Green USA, non-profit, Majora Carter Group, Coalition for Resource Recovery, Green Cross International, Mikhail Gorbachev, climate change, retrofitting, Lily Kelly, recycling, methane, organic, compost, paper, tree pulp, decomposition, cattle industry, landfill, bacteria, anaerobic digestion, bio gas, yard waste, industrial activity, research and development, coffee cups, paper mills, sterilization, pulping, bamboo, tissue, paper towels,Composting in Apartment Buildings (17:45)
Tags:
American politics, environment, water supply, wholesale retail food packaging, lobbying, bureaucracy, subsidies, tariff, food waste recovery, advocacy, branding, marketing, jobs, policy, landfill ban, women's rights, science, mining, Pret A Manger, trash, composting, hurricane, rooftop farm, Solar for Sandy,To comment on this episode click here. There are currently Comments
