Wild Game Domain
LIVE 11am-11:30am ET
First Aired - 04/09/2013 05:00PM
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The topic of the day: English cider and perry! This week on Beer Sessions Radio, Jimmy Carbone is joined in the studio by Tom Oliver of Oliver's Perry & Cider House. Learn about Tom's family history in the cider, perry, and winemaking business, as well as some common misconceptions about cider and perry in the United States. BR Royla and Joel Shelton of Shelton Brothers Importing are in the studio to explain why they import Tom's product, and how they hope that cider gains a wider audience in this country. Tony Forder of Ale Street News plays the flute and talks about his upcoming European beer tour, while Clint Carter of Men's Health Magazine talks about the nutritional benefits of a good brew. Listen in to learn more about some awesome, rare Belgian beers, as well as signature characteristics of wild yeast! Thanks to our sponsor, GreatBrewers.com, and thanks to Pamela Royal for today's musical selections.
"At this time, I see cider with the brightest future it's ever had because it's not just the die-hard cider drinkers who are enthusiastic, but the younger drinkers are showing interest." [3:30]
"Wild yeast are so interesting, and I admire every beer-maker who dabbles in that world." [27:30]
-- Tom Oliver on Beer Sessions Radio
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English Cider Traditions (15:28)
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Tom Oliver, England, cider, Goose Island, Virtue Cider, Joel Shelton, BR Rolya, apples, agriculture, wine, family business, Tony Forder, Ale Street News, cider culture, dry cider, fizz, sweetness, Gold Rush, cider apples, orchard, Oliver's Cider, Clint Carter, Men's Health Magazine, beer, Cider Week, traditional cider, Spanish ciders, alcohol, farm, hop growing, bottle conditioning, cash crop, crop diversity, perry, Greg Hall, distribution, Lauren Shepard, Jimmy's No. 43, Hudson Valley, French cider tradition,Cider's Reputation (14:57)
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Joel Shelton, tannin, cider house, Yarlington Mill, bad ciders, Zima, cider tasting, hard cider, specialty ciders, Mayflower, raisins, honey, wild yeast, fermentation, pear, perry pears, tree breeding, nitrogen, biodiversity,To Belgium! (20:03)
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fundraising, St. Bernardus Brewery, Beer Advocate, Belgian beers, Cantillon, The Jesus Beer, the best beer in the world, Abt 12, monastery, Craft Brewers Conference, Beggars & Thieves, The Brewer's Art, DC Brau, session beer, flavor, fruit, beer nutrition, calories, polyphenols, B vitamins, moderate drinking, moderation, horseback riding, Michigan, Charlie Bamforth, The Festival,To comment on this episode click here. There are currently Comments
First Aired - 04/14/2013 12:00PM
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From New York City to Missouri, Patrick Martins is covering it all on this week's installment of The Main Course. Patrick Martins invites Christy Robb of St. John's Bread & Life into the studio to talk about her experiences growing up in New York City. Learn about Christy's schooling throughout Manhattan, and how different institutions inspired her radical political leanings. How did Christy become involved in public health, and what problems did the city face in the 80s and 90s? Later, Patrick calls up Philip Burger, the Vice President at Burgers' Smokehouse to talk about smoking meats in California, Missouri. Learn about the regional differences between country hams, and some of the innovations at Burgers' Smokehouse, including the infamous water knife! This program has been sponsored by Tabard Inn. Thanks to The California Honeydrops for today's music!
"In the wintertime, you would butcher your hogs, and you would begin the process of curing... You did it because that was how you preserved food; there was no refrigeration." [34:15]
-- Philip Burger on The Main Course
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Grinding Meat (5:50)
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New York City, ground beef, grinding meat, nose to tail, Farm 255, Moonshine Meats Farm, Farm Burger, ribeye, NY Strip, tenderloin, farms, Slow Food,Christy Robb on New York City (26:35)
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St. John's Bread & Life, Christy Robb, Bloomingdale's, perverts, Lee Remick, Otto Preminger, Mad Men, Midnight Cowboy, Trash, Andy Warhol, Gremlins, Sacred Heart, Caroline Kennedy, Central Park, punk, The New York Dolls, gay, Angela Davis, Elizabeth Irwin, radical, Arthur Miller, artist, progressive, curriculum, police, pepper spray, mosh pit, Supreme Court, Dead Kennedys, social services, Rock Against Reagan, heroin, public health, AIDS, methadone, social justice, Hell's Kitchen, automat, professional cooking, soup, donations, Heritage Foods USA,Smoking Hams (18:17)
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Momofuku Ssam Bar, Philip Burger, Burgers' Smokehouse, curing, preservation, Black Forest Ham, country ham, diversified farm, Ham House, Sam Edwards, Nancy Newsom, regional, whiskey, aging, bag curing, salt, water knife, spoilage, grease, July sweat, hickory, applewood, Modern Marvels, Museum of Food & Drink, foodie,To comment on this episode click here. There are currently Comments
First Aired - 02/20/2011 12:00PM
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This week's guest on The Main Course is Jacquie Berger, Executive Director of Just Food. Jacquie demonstrates how allowing communities to work alongside the organization helps Just Food helps connect farmers and families. Tune in and learn more about the upcoming CSA Conference on March 5th and find out why restaurant supported agriculture is so important in today's fight for good food. Later on the show, Deborah Krasner - author of Good Meat. Deborah breaks the book down and explains how keeping a strict meat diet taught her the real benefits of pasture raised product. Tune in for the debut of HRN's very own Chicago Dispatch with correspondent Heather Sperling. This episode was sponsored by Fairway Market. For more information visit www.fairwaymarket.com
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The Main Course Introduction (8:49)
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The Main Course, Patrick Martins, Katy Keiffer, Fairway Market, Steve Jenkins, conference recap, Francis Schott, The Restaurant Guys, defending the $10/pound heritage turkey,Jacquie Berger of Just Food (17:56)
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Jacquie Berger, Just Food, a just and sustainable food system, making sure all New Yorkers can overcome the obsticles standing in the way of good food in their communities, urban farmers, local farmers, CSA, food justice, advocacy, beekeeping, community and food education, people don't know how to eat seasonally, good food movement, building a community, meeting your farmer, micro communities, the term CSA is being blurred in NYC, Just Food supports a bare bones model, no middle man, www.justfood.org, Farm School NYC,More on Just Food (23:32)
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JustFood.org, Just Food gets support from many different organizations, sustainable funding, the art of running a major non profit, no frills attitude, allowing communities to work in partnership with the organization, restaurant supported agriculture, The Black Project, community food education program, cooking demonstrations, bridging language gaps, Food sovereignty, do we have food rights?, some communities don't have options, advocacy training programs, farm fresh produce, subsidy programs, Wholesome Wave, Paul Newman, Michel Nischan, organic labeling, people need access to fresh produce, food stamps, nutrition entitlement programs, food reports, why are there so many organizations with the same goals?, CSA Conference on March 5th, go if you want to learn anything about local food, meat CSAs,Deborah Krasner (20:02)
Tags:
Deborah Krasner, Good Meat, pasture raised animals are different and better for you, it tastes better and cooks much differently, when you buy a whole animal the price goes down substantially, all meat diet, drop in cholesterol level, health benefits of grassfed and pasture raised meat, different health profiles emerge when you eat this food, EatWild.com, farmers county by county, Dickson's Farmstead Meats, decision tree, cut by cut, whole animal cooking, creating a recipe for every part of every animal, ofal, unfamiliar cuts, overcooking heritage meats makes it taste like commodity, differences between commodity and pasture raised meat, never overcook grassfed meat, fast and hot or low and slow, braising cuts,Sam Edwards Calls in (15:54)
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Sam Edwards, S. Wallace Edwards & Sons, SurryFarms.com, treating pasture raised product different, fat ratio, marbling, aging, curing, differences in feed, weight differences in breeds, using food stamps at CSA's, revolving loan funds, 40 pounds of meat can still fit in a small freezer, the more you buy the cheaper it is, meat can go pretty far, meat as a condiment, not always the center of the plate, steak as a status symbol, puritan qualities, Bernie Sanders,To comment on this episode click here. There are currently Comments
