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Specials & Highlights
First Aired - 04/19/2009 12:00PM
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Patrick talks news with Renato Sardo of Oakland, California, Damien Sansonetti of Bar Boulud and Mario Carbone of Aeronuova at JetBlue's Terminal 5 at JFK Airport.
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Introduction and show summary with Patrick Martins (1:21)
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Rooftop gardens, Shipping Containers,Young Farmers are a Rare Breed (1:46)
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Marcia Taylor, The Progressive Farmer, Kiplinger Agriculture Letter, need more young farmers!, New York Farm Bureau, Elderly Farmers,Wine in NY Grocery Stores (3:35)
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Governor Patterson, Grocery, Increased sales, New York winemakes and grapegrowers, New York Farm Bureau, Supermarkets,More Schools to Buy Local (3:11)
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School Chefs, Tom Vilsack, School cooks need to cook, Reheating Stations, Move away from reheating, school kitchens, better ingredients, local, What does the government consider processed food,New FDA Chief Dr. Margaret Hamburg (2:58)
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Marion Nestle, San Francisco Chronicle, Dr. Margaret Hamburg, Fixes for FDA, power, recalls, New FDA head, Food and Drug Administration, FDA needs empowerment, 1 to 2 percent of imports inspected by FDA, food terrorism, FDA seperation from USDA, enforcement, Obama Administration,Patrick and Renato Sardo talk Animal Rights, Food Costs and Farming (6:14)
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animal rights, James E McWilliams, Ban on Factory Farming, Moral Obligations to Animals, Italian Farming Practice, Farming Important to Italian Economy, Abattoirs run by towns in Italy, Beauty, free range pigs, trichinosis,Consumers To Pay Higher Price for Better Food (3:50)
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US and European Farming, Consumers have to pay more for better food, slow food, Alice Waters, consumption, Renato Sardo, The one dollar hamburger is a disaster for society,Becoming a Chef: Mario Carbone (5:09)
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Italian Food in Queens NY, Culinary Institute of America, Mario Batali, Lupa, Babbo, Tuscany, Simplicity, progression, talent, passion, cooking, OTG Management, Jet Blue Terminal 5, JFK Airport, Aeronuova,Becoming a Chef: Damien Sansonetti (3:51)
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Local and Organic Ingredients, Focus on Healthy Fresh Foods, Nantucket Island, W Hotel, Michele Nishan, Myriad Restaurant Group, Head Chef at Bar Boulud, Pennsylvania Culinary Institute, talent, passion, cooking, Italian Chef in French Empire, DB Bistro, Daniel, Daniel Boulud,Progression of a Young Chef (4:05)
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Family, Holidays and special meals, Always something cooking, tradition, Fathers, Grandmothers, Grandfathers, mentors,Philosophy of Italian and French Cuisine (4:21)
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Best Carbonara in Rome, Environment, Nationality, taste, region, influence, experience, travel, Local foods re-create far away cuisines, Italian-American Food, Gambero Rosso, Chef from Tunisia, Traditional Techniques, ingredients,To comment on this episode click here. There are currently Comments
First Aired - 02/21/2013 04:30PM
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Opera and food- what more could you ask for? Erin Fairbanks and Mariana Cotlear are joined in the studio by the executive director of The Kitchen Opera Company, Norman Schoenfeld. Tune in to hear three of The Kitchen Opera Company's music-themed pieces! Find out how to get in touch with The Kitchen Opera Company to help promote your personal food venture. Hear about the parallels between music and food, and how both are affected by regional cultures. You don't want to miss this musical segment; tune in! This program has been brought to you by Fairway Market.
"The Kitchen Opera Company is intended to break down the stereotypes of what opera is and what it could be. We don't have to play by " [11:55] -- Norman Shoenfeld of The Kitchen Opera Company
"The Kitchen Opera Company is intended to break down the stereotypes of what opera is and what it could be. We don't have to play by " [11:55] -- Norman Shoenfeld of The Kitchen Opera Company
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Singing About Food (16:55)
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The Kitchen Opera Company, singing about food, music, food, opera, Executive Director, marketing, original, ensemble, food culture, meals, Spanish, German, Russian, songs, Norman Schoenfeld,What Could Be Better Than Chocolate? (10:48)
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Mario Batali, Gamberoni, recipe, Ryland Angel, personality, Italy, chefs, salad, coffee, J.S. Bach, Lilac Chocolates, Valentine's Day,To comment on this episode click here. There are currently Comments
First Aired - 12/06/2011 06:30PM
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This week on Let's Get Real get ready to take the pre- out of pre-prepared and pre-packaged because it's time to get real. This week Erica Wides goes behind the scenes on the can-ification of America, from soup to nuts. From recent studies finding BPA in can liners to the real ingredients in condensed soup, find out why it's worth it to go DIY with your soup. This episode is sponsored by Jones Family Farms.
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Let's Get Real: If It Comes in a Can.... (17:04)
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Let's Get Real, Erica Wides, foodiness, unsweetened whip cream, actual food, cooking school stories, real food, real ingredients, canned soup, soup, condensed soup, Andy Warhol, borscht, what is in your food?, BPA, endocrine distrupter, food system, preparation is convenience, pre-prepared,Soup Made Simple (9:38)
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soup, IKEA, pre-made meals, making simple soup, canned vegetables, Mario Batali,To comment on this episode click here. There are currently Comments
