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Tasteofthepast
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When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the man who founded Slow Food USA, Heritage Foods USA, Heritage Radio Network & The Heritage Meat Shop. This episode was sponsored by Hearst Ranch.


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On today’s episode of THE FOOD SEEN, Patrick Martins, founder of Heritage Foods USA, and our dear radio station HeritageRadioNetwork.org, has authored his first book (with the help of another host of HRN, Mike Edison of Art & Seizures), In “The Carnivore’s Manifesto“, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by Edwards VA Ham.

"What terroir is to the soil, tetoir is the mind." 19:00

"Meat should be expensive......when somebody's eating BBQ spare ribs 6 nights a week, that's a no no." [25:00]

"The nose to tail movement is a romantic movement but the bigger more powerful movement is grounding up the meat - allowing people to have 31 pound bags of ground lamb in the freezer." [26:00]

"We live in a culture where mediocrity is accepted just because the people are well intentioned." [36:00]

"People who argue for ag-gag laws are un-American." [38:00]

--Patrick Martins on The Food Seen


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The-main-course
Sponsored by
Fairway
On a brand new episode of The Main Course, Patrick Martins is hanging out with Stuart Sewell, Executive Chef at NYC's Community Food and Juice. Community Food and Juice is a neighborhood restaurant with an American-eclectic menu that features seasonal, local, organic food whenever possible. Patrick and Stuart talk about the back of house culture at the restaurant, Stuart's culinary journey and the work/life balance of a chef raising a family in New York City. This program was brought to you by Fairway Market.

"New York City cabs hate me - you should see their face when I load in with a ton of produce and tell them I'm going uptown." [06:00]

--Stuart Sewell on The Main Course


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