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First Aired - 05/18/2009 05:00PM
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Tracy Ryder and Carole Toplian and a talk with organic farming expert Elliot Coleman.
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Welcome to Edible Communities with Tracy Ryder and Carole Toplian (14:07)
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Edible Communities, Launched Spring 2001, independent publications, local staff, 15 million readership, Passalong rate estimated at 3 people per issue, Consistency as formula for success, www.EdibleCommunites.com, Farmers, retailers, fisherman, ranchers, readers, recipes, community, photography, Publications throughout the US and Canada, Network of 55 regional food magazines, quality content,New Media and Social Networking (7:27)
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1 million web visitors a month, each publication as a resource for travelers and locals, no shared content between publications, writers, Edible Nation column and blog links all publications, twitter, facebook, phenomenon,Book Talk (8:04)
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book divided by regions and season, local food heroes, Release March 2010, 75 recipes from across the US, Martha's Vineyard, Scallops have eyes, recipes, bound, print, travel, photography, backroads, oxen, John Wiley Sons Publications,Elliot Coleman and Year Round Growing (7:58)
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New Book: The Winter Harvest Handbook, Four Seasons Harvest, year round growing, temperate zones, latitude location connect continents, market farmers in Europe, watering patterns, recyclable hydration, water conservation, dedication, stubbornness, Winter, greenhouse, Harbor side Maine,Elliot Coleman's Winter Harvest Handbook (7:32)
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Winter planting and eating, leafy greens, prefer cool moist climate, Asian greens, Swiss Chard, California weed known as Miner's lettuce, French Winter Corn Salad, Spinach is best winter green, vegetables, Arugula, scallions, low cost operation, www.FourSeasonFarm.com, high potential,To comment on this episode click here. There are currently Comments
First Aired - 06/01/2009 05:00PM
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Kate speaks with Gretchen Hoffman of The American Farmland Trust, John-Bryan Hopkins aka the FoodimentaryGuy on Twitter and Restaurateurs and Authors Deirdre Heekin and Caleb Barber
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Introduction and Show Summary with Publisher of Edible SantaFe Kate Manchester (2:10)
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Edible Community,The Future for Farmland with Gretchen Hoffman of The American Farmland Trust (8:20)
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American Farm Land Trust, founded in 1980 by concerned farmers, core mission is to work with the community to protect farmland and the future for agriculture, real estate development, pressure near the urban fringe, involvement with government policy, marketing for local farms, climate change, environmental improvement, local food systems, bio-diversity, change, not-for-profit, America's Favorite Farmers Market Contest, growing number of farmers market, about 4,600 farmers markets to date, www.farmland.org/vote,Kate speaks Twitter with John-Bryan Hopkins aka the FoodimentaryGuy (10:19)
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foodimentary, brewimentary, greenimentary, interested followers, 140 character limit to get point across, fundamentals of food, blogs, encyclopedia, quotes, FoodimentaryGuy ranks amongst the top 100 destinations on Twitter, value on Twitter is that John is one of the most re-tweeted people in the Twitter community, facts, ideas, thoughts, tweets, education, information, links, culinary, food as a medium to connect, recipes, twitter.com/FoodimentaryGuy, mentary idea,I Tweet You Not with John-Bryan Hopkins (13:08)
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online newspaper, daily tweets, most important is National Day in Food, twitter, experiences, new blog: www.itweetyounot.com, 80,000 followers on one twitter name, in contact with thousands a people daily, creation of holidays, June is National Turkey Lover's Month, morning tweets, haggis, foodstuffs, Alabama Slow Food Movement, research, new Twitter application, iPhone, follows Mark Bittman, many foodies don't talk food,Kate speaks with Restaurateurs and Authors Deirdre Heekin and Caleb Barber (8:41)
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owners of Osteria Pane e Salute of Woodstock, Vermont, Authors of book In Late Winter We Ate Pears, winemakers, modern dance, Europe, Italy, France, fell in love with the approach to cooking, food and wine in Italy, honest, simple cuisine and flavors, refinement over the centuries, Milan, Rome, Turin, Venice,Deirdre Heekin and Caleb Barber's New Book: Libation (14:50)
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Deirdre wrote for Gastronomica: The Journal of Food and Culture, before writing about wine Deirdre wrote about liquors, memoir, recipes, Caleb's approach to writing of recipes was to bring attention to the actual cooking process, creation, pleasure, eating, experience, senses, ideas, preparation, www.osteriapaneaesalute.com, Vermont, local food, excitement about growing sense of community in the restaurant-farmer network everywhere, Sourcing,To comment on this episode click here. There are currently Comments
First Aired - 08/24/2009 05:00PM
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This week Kate talks about food issues related to School Lunch and the Child Nutrition Act. Guests include: Susan Levin, M.S., R.D and Chef Ann Cooper known as the Renegade Lunch Lady.
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Introduction (8:30)
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kate@ediblesantafe.com, www.ediblecommunities.com, law, 1961, school lunch, Child Nutrition Act, Center for Diseese Control, statistics related to diabetes in children, President Lyndon B. Johnson, school lunch program feeds about 30.5 million people a day, 2009 congress talks, pressing issues include: funding and food costs, school lunch prices going up, health related,Kate talks with Susan Levin of the Physicians Committee for Responsible Medicine (21:13)
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parents, kids, USDA, Child Nutrition Act, registered dietician, works with schools directly, foodservice directors, high costs, raising money, don't always need more money for a healthier option, National School Lunch Program gives choices, working within school budgets, farm to school programs across the country, local farms, different approaches to change, government help, tax dollars, food as fuel, USDA audits of school lunches, no fiber requirements, over 80% of schools are serving food with too much fat, Physicians Committee for Responsible Medicine (PCRM), government needs to step in and re-direct money to school lunch programs, obesity, disease prevention, lifestyle changes, education, edible schoolyard gardens, Slow Food time for lunch campaign, www.healthyschoollunches.org, healthy school lunch campaign,The Proceess of Changing School Food with Chef Ann Cooper (6:19)
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Chez Panisse, Alice Waters, works directly with school systems, Berkeley Unified School District, transformed menus completely, fresh fruits, whole grains and more, initially spent money to grow the program, community groups helped show support for this new now self sustaining department, from chicken nuggets to chicken parts, started cooking from scratch, commodity food products, processed foods, began to source non-commodity and cook, now Director of Nutrition Services in Boulder Colorado, 50 schools opening right now with new food, plans to self sustain Boulder program within three years from July 1st 2009,Chef Ann Cooper Supporting Change in School Food Nationwide (9:43)
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policy, future plan is not one school district at a time, foundation just launched, www.thelunchbox.org, shares menus, recipies, HACCP plans, all tools and lessons learned made public, regional whol foods donations, local foundations and fundraising, universal breakfast, no child left behind, schools source like restaurants as high quality as they can afford, whole grain crust pizzas while still using commodity cheese, schools serve dessert to meet calorie requirements, nutritional guidelines have not been revisited in 15 years,The School Lunch Revolution (6:22)
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recess, excersise, the lunchbox site just launched, positive feedback, farm to school, buying local produce, www.farmtoschool.org, Whole Foods and Anne collaborate, help educate people about school food issues and raise money, school lunch revolution, other schools getting involved, www.thelunchbox.org, www.ChefAnne.com, Food Family Farming Foundation,To comment on this episode click here. There are currently Comments
