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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • We'll be at the Manhattan Cocktail Classic - will you? The Gala is on Friday May 17th and events continue throughout the weekend. Learn more about the festivities here.
  • We'll be at the Great GoogaMooga May 17-19th! Come find us at the Roberta's Urban Renaissance Fair party or find us roaming around and getting interviews.
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    First Aired - 12/07/2010 05:00PM
    Download MP3 (Full Episode)

    Hosted By
    Beer-sessions-radio
    Sponsored by
    Untitled-2
    This week on Beer Sessions tune in as Jimmy & Ray are joined by three very lively personalities in the studio. Warren Monteiro, known to some as the beer sensai, discusses some of the trends he's seeing in craft beer and John Holl explains what made him write a book about beer in Indiana! Later on the show, Jeremy Cowan of Shmaltz Brewing Company joins the conversation as everybody in studio comments on big industrial beers, athe Burger King beer bar, and growlers at Duane Reade. This episode was sponsored by GreatBrewers.com the best beer site on the internet.

    Jump to Segment:

    Beer Sessions Introduction: Warren Monteiro & John Holl (19:18)

    Tags:
    Beer Sessions, Jimmy Carbone, Jimmy's No 43, Warren Monteiro, Beer Sensai, Ale Street News, Harvey's Old Ale, John Holl, Indiana Breweries, the first idea was for a Montana Brewery book, not enough bookstores in Montana to sell to!, Indiana beer, Three Floyds Brewing Co, New Albanian Brewing Company, Sun King Brewing, World Beer Cup, Richmond Indiana, heart and soul of the prohibition movement, microbreweries, New Boswell Brewing Company, history of prohibition, Liquids of Interest, wine industry lobbied against Absinthe because it was cutting into wine sales, anti German sentiment after WWI, Johnny Apple, R. W. Apple, Jr., Ray wanted to be a writer when he was a kid, trends in beer, more collaborations, wood barrel aged beers, smoked beers, close to 1600 craft breweries right now, pilot breweries, champagne beer, Belgian IPA's,

    Lack of Quality in Mainstream Beers & Sour Beer Pairings (17:53)

    Tags:
    sommelier program, Jimmy's No 43, great food AND great beer, beer & food dinners sponsored by Stella, what if big companies made really good beer?, Blue Moon intends to be exactly what it is, collaboration beers, Terrapin Beer, Athens, Georgia, craft beer counts for 5% of the beer in this country, little guys need more financing, email question, Manuela Totah, sour beer trend, sour beer & food pairing, Sour Flanders Red with cherry pie, sour beer and key lime dessert, sour beers and stew, sours were designed to cut the fat, is sour the new bitter, Wisconsin Artisanal Cheese, mouth feel of cheese compliments the complexity of sour beers, low brow food pairings, latka workshops, Battle of the Belgians at Jimmy's No 43, rye beer, tribute to Lenny Bruce, email question about growlers, do you have to buy new growlers for every place you get beer? - not always, growlers need government warnings,

    To comment on this episode click here. There are currently Comments

    First Aired - 12/19/2010 12:00PM
    Download MP3 (Full Episode)

    Hosted By
    Main-course
    Sponsored by
    Hearst_logo
    This week on The Main Course, Patrick & Katy are joined by a talented group of future culinary heroes; Teen Battle Chefs Joel Allette, Molly Bhuiyan and Fernando Rodriquez. The three teens recount their experience competing in the Teen Battle Chef competition at Whole Foods Market a few months ago, and discuss what it means to be involved in the sustainable food revolution at such a young age. Tune in to hear what these students have to say about the lunch they are being served in school, and how they think improvements can be made. Also on the show, Matthew Locricchio, author of "Teen Cuisine" & Christine Datz-Romero of the Lower East Side Ecology Center. This episode was sponsored by Hearst Ranch: the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com

    Jump to Segment:

    Changing School Food (20:17)

    Tags:
    changing school food, how can school lunch be improved?, the kids think it's terrible, there should be more options for kids, make the healthy options look and taste good, don't just reheat food that the government gave you, kids would choose healthier foods if presented with that option, school food ambassadors, it's a long slow battle to improve school food, skill level in the school cafeteria is a mixed bag, salad bars at school, PAC meetings, Parent Action Committee, Molly found hair in her food at school, Slow Food, preserving regional products and cuisines, lunch that kids bring from home looks way better than school food, it's stress relieving to cook, black bird pie, where are the healthy fast food chains?, 4Food, Chinese braised kale, there are a lot of people trying to create food careers these days, www.familycookproductions.com, www.healthcorps.org,

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    First Aired - 12/06/2009 12:00PM
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    Hosted By
    Main-course
    Sponsored by
    Hearst_logo
    The Main Course is now officially a two hour powerhouse of a show! This week, blogger and recession chef Erica De Mane talks about southern Italian cuisine. Mike Edison comes by on the second half of the show to remember the life of Andy Kaufman.
    Jump to Segment:

    Erica De Mane On Blogging and Southern Italian Cuisine (31:01)

    Tags:
    Erica De Mane, Keith Olberman, Worst Persons Ever, Scott Carlson, Kate Manchester, William Neuman, www.ericademane.com, Southern Italian Food, women holding fish, blogging, blogs, blog, love hate relationship, viscous cycle, flavor combination, food in terms of color, three posts a week, food blogs, Skinny Guinea, immigration, Lou Dobbs, reinventing Italian heritage, bloggers, the food blog business has been capitalized, http://www.behindtheburner.com, guanciale, pancetta, Recession Cooking, Italian food can be very cheap and healthy, fresh ingredients, a series of regional cuisines, Northern Africa, Morocco, vikings, anchovies, grains, vegetables, garlic, pork fat, hot chili, pantry items to mix with spaghetti, olive oil, pesto, pasta, white flour, eggs, fettuccine', Bologna, la cucina povera, poor cooking, traditions, Sicilian fish, cous cous, Brooklyn, only the Japanese have conciously maintained tradition deliberately,

    To comment on this episode click here. There are currently Comments

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