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The Main Course: Part Q
First Aired - 10/25/2009 01:15PM

This week's Part Q is a panel discussion with Anastasia Cole about all things meat. Sustainability, sourcing, e coli & Michael Pollan are all addressed openly in this new "Q" format.

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Sponsored by Fairway
Hosted By Patright

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Main Course Part Q Introduction (16:19)

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Patrick Martins, The Main Course Part Q, Anastasia Cole Plakias, meat articles, butchers, Tom Myland, Marlow & Daughters, New Amsterdam Market, is this kind of eating elitist?, Novella Carpenter, for $100 you can take a class where you kill and eat a rabbit, do it yourself butchering, Joe Bastianich, capitalist society, health costs later from side effects of a bad diet, Stephanie Smith, e coli, Anthony Bourdain, Jonathan Safran Foer, twee, Larry King Live, RCALF, www.r-calfusa.com, an 8 week course at Fleisher’s costs $10,000, Patrick and Anastasia graduated Vassar, Fleisher’s, slaughtering,

Beef, E Coli & Inspections (13:02)

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http://www.meatingplace.com, listeria, e coli stays on cutting boards and knives, plastic cutting boards are better for meat, ground beef patties are dangerous, ground beef is rarely inspected, traceability, inspections, slaughter house, Cargill, Fast Food Nation, bench trim, it is very expensive to raise cattle, the American public has to be willing to pay a little more for quality product,

Big Meat & Michael Pollan's Cal Poly Debacle (31:58)

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butchering, Broadway Butcher, Lenny Simcheck, Pinos Prime Meats, the five largest beef packers, Cargill, Tyson, Smithfield, Swift & Co, Farmland Industries, West Village, Ottomanellis, Michael Pollan, California Polytecnic Institute, David Wayner, population growth, there are other ways to solve this than genetically modified foods, industrialized agriculture is too focused on the bottom line, sustainable practices are being overlooked, sustainability, agricultural run off, Mansanto, soy, the movement doesn't have to be all nonprofit and idealistic, being a part of the marketplace, for-profit, the demand for meat in this country will never disappear, family farming practice, slow food, rooftop garden, people are claiming that Michael Pollan is anti agriculture, reality is different than philosophy, Gotham Greens, sustainable aquaculture, who defines sustainable?, HSUS, PETA, education is our greatest ally, organic farming, permaculture, chemically treated land, vertical farming, Roberta's, Liberty Science Center Fundraiser, specialty foods,

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Why We Cook - Episode 56 - The Fabulous Niblets
First Aired - 08/31/2010 06:30PM

This week on Why We Cook Erica celebrates the last moments of summer with that sweet yellow star of the summer harvets: corn. Learn about the surprisingly racy names for the myriad types of corn and why the husk is a handy package to be removed at your peril. Tune in for a sneak peek at Erica's upcoming NPR appearance, plus a terrifying description of one of the worst, most starch-laden meals Chef Erica has ever been served by a student. This episode was sponsored by Whole Foods Market.

Photo: Sweet Corn

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Sponsored by Wfm
Hosted By Erica-correct

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Why We Cook Introduction: The Last Week of Summer (10:49)

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Erica Wides, Heritage Radio Network, Why We Cook, Whole Foods Market, www.wholefoodsmarket.com, it's the last week of summer, Fire Island, it stays hot in NYC well into September, Erica was a guest on All Things Considered on NPR!, the show will air Friday, last chance foods, peaches, peppers, Summer Sweetcorn Sendoff Spectacular!, the corn has been great this year, blanche it, throw it on the grill for a few minutes, Mexican grilled corn, sweet corn is an iconic summer food, it's only good when it's really good, sugar and butter corn,

All About Corn (9:17)

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varieties of sweet corn, America is a corn fed nation, Food Inc, King Corn, Fast Food Nation, Michael Pollan, field corn is what animals get fed and what is used for industrial foods, it's a natural mutation, field corn was eaten by the Iroquois, sweet corn is better, picked when its fresh and soft, the milk stage, store it in a perforated plastic bag, use it within a day or two of cooking, don't husk it until you're ready to use it, the husk protects it, sweet corn is better for you when its cooked, it contains ferulic acid, high antioxidant,

The Second Worst Plate Ever (9:59)

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search for the Worst Plate Ever episode on iTunes!, Erica has just encountered her second worst plate ever, practical exam hall of fame, organic chicken, difference between breast and thigh meat, here's the plate:, toasted banquette, 1/4 thick layer of polenta as a spread, the polenta wasn't really cooked, mixed with liquid and cooked briefly, it was the consistency of wet cement that hadn't set yet, on top of that was a patty made of diced up chicken breast mixed up with ground up bread and eggs, the leg was sort of barbecued, cauliflower was boiled and on the plate, corn starch thickened sauce,

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Brooklyn Eats - Episode 12 - Ava Chin
First Aired - 08/04/2010 06:00PM

Foraging celebrity and New York Times contributor Ava Chin joins Rachel on this week's episode of Brooklyn Eats to teach us about way to find food in our own backyards, literally. Tune in to learn about how Ava came to forage in the first place and find out about some of the more "interesting" plants that are growing wild in our neighborhoods. To read Ava's column in "The Local" section of the New York times, check out http://fort-greene.thelocal.nytimes.com/. This episode was sponsored by Acme Smoked Fish.

Photo: Just in time for St. Patrick’s Day, a wee bit of wood sorrel sprouted in a claw foot bathtub in my friend’s yard on South Elliott Place.

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Sponsored by Acme
Hosted By Untitled-1

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Brooklyn Eats Introduction: Foraging with Ava Chin (13:50)

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Brooklyn Eats, Rachel Wharton, Edible Brooklyn, Edible Manhattan, Acme Smoked Fish, www.acmesmokedfish.com, Ava Chin, Foraging, finding weeds fruits berries that grow freely, urban foraging, Ava grew up in Flushing Queens, she has been foraging since she was a kid, she used to pull up wild garlic in the back of her mothers apartment building, she was eating snails at 2 years old, foraging was not unusual for her, her passion for foraging started at a very young age, wild mushrooms, scary place to start as a forager, classic thing to hunt for, but you need sources of verification, don't forage close to the street, NY waterways are not very safe but are the best they have been since our childhoods, epazote, fall and spring are the best times to forage, summer is the height of berry season, there is a mulberry tree right by the Prospect Park expressway, white ones have dominated throughout NYC, they are less tasty, mulberry season is now over, lots of mulberries go uneaten, wine berries, they have a strange Dr. Suessian reddish hair at the tip,

More with Ava Chin (14:32)

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Ava found weed plants in Ditmas park, marijuana, Rachel did a research paper on weed in college, hemp used to grow wild in the US, berries, late summer is berry season, black berries, in the same family as the raspberry, what are some things that you will find on your stoop or in a backyard, you can always find lambs quarters, Michael Pollan, In Defense of Food, Amaranth, boutique farms, farmers markets, purslane, wild purslane, Rachel tastes some on air, there is some serious fruitiness, living off of the food grid, the Earth is a generous place!, foraging is all about paying attention, Extreme Urban Foraging, it's useful to go out with an experienced foraging, foraging is a slow process, iPlant, foraging apps for iPhone,

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