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The Main Course - Episode 37 - Brian Kenny & Erik Hoffner
First Aired - 01/10/2010 12:00PM

Patrick Martins & Brian Kenny Live From The Hearst Ranch and Erik Hoffner of Orion Grassroots Network.

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Sponsored by A16
Hosted By Patright

Segments:

The Main Course Introduction (10:00)

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Tags:
The Main Course, Katy Keiffer, Patrick Martins, A16 Restaurant, sheep wrangling, chinese food,

Patrick Martins & Brian Kenny Live From The Hearst Ranch (50:00)

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San Simeon, Hearst Ranch, Hearst Castle, Texas Longhorns, college football, Brian Kenny, Patrick Martins, Brian is the director of the cattle program at the Hearst Ranch, division manager of Hearst Ranch beef, it's not a traditional cattle ranch, there are two major properties, the Hearst Ranch is ten times the size of Manhattan, Angus, Shorthorn, Murray Gray, Hereford, George Hearst, a true grass fed operation, rolling hills of cattle, California, spreadsheet cowboy, sustainability, corporate agriculture, Steve Hearst, Ted Turner, bison, meat industry, commodity beef market, seasonality, cow calf operation, economics, calves are sold at 6 months old, they are called wieners, private trading, you can make more money by adding weight, the heavier the cattle the lower the price per 100 weight, corn is cheaper than grass, cattle has a sort of over/under pricing system, everyone wants choice or prime, of all cattle in the united states 4-6 percent is prime, three of four months on grass, how does stockman make any money?, what makes a savvy stockman?, the stockman sells to a feedlot, restaurant guys are looking for high choice, waltz across Texas, Brian Kenny sings!, branding, www.meatingplace.com, marbling, Harry Caray, Vassar, the feed lot, Michael Pollan, California Cattlemen's Association, Dr. Buzzkill, twitter, small attention spans, http://www.hearstranch.com,

Erik Hoffner of Orion Grassroots Network (14:30)

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Erik Hoffner, Heritage Foods, rare breeds, geese, The Orion Grassroots Network, The Orion Society, The Orion Magazine, nonprofit 25 year old magazine, ecological intelligence, climate change, jobs in the green sector, Hudson River Valley, Heifer International, they buy livestock for citizens in developing countries, they work to uplift people through sustainable agriculture, protein for children, sustainability, breaking the cycle of poverty, photography exhibit, Poland, heritage breed program, farmers, heritage breeds are very independent, Walker Evans, Poland is a lot like a third world country, olive groves, value added agriculture, milking cows, Smithfield has made a huge investment in Poland, Eastern Europe,

Erik Hoffner of Orion Grassroots Network Part 2 (45:30)

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Polish Red Cattle, cream content, milk, cheese, agriculture infrastructure, agro tourism, Poland has a huge problem, brain drain, Warsaw, London, Madrid, computer work, Roberta's, rooftop garden, farming, sustainability, Midwest, agricultural bread basket, Peter Pringle, more tags coming soon,

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At the Root of It - Episode 33 - Washington State Wines with John Bookwalter
First Aired - 12/15/2009 04:00PM

This week, John Bookwalter of Bookwalter Winery calls in from Columbia Valley to talk about Washington state wines. For more information check out www.bookwalterwines.com

Whole Episode:
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Sponsored by Tekserve
Hosted By Erin

Segments:

Week In Wine Recap (4:49)

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At The Root Of It, Erin Fitzpatrick, Week In Wine Recap, Tekserve, Jack Inslee, Nat Weiner, Heritage Radio Network, solar winery, state incentives, the practice has been less common on the West Coast, rising electricity cost, solar energy, minimize utility bills, grape press, Chateau regulation protest, Pomerol AC, Hong Kong has overtaken London for second biggest auction market after New York, wine auctions, wine tax removal in Hong Kong, Raylen Vineyards, Mocksville North Carolina,

John Bookwalter of Bookwalter Winery (16:42)

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Tekserve, John Bookwalter, Bookwalter Winery, The Protaganist, Merlot based wine, Foreshadow, upper tier, all the wines have literary terms on them, Chapter One, top end wine, the mailing list is called The Book Club, Germany, tied to farming and the soil, there are 700 wineries in Washington, Columbia valley, Richland, older vines, controlling water, less than 6 inches of rain per year, rain shadow, terroir, Columbia Gorge, timing, Napa, $50 range, The Wine Advocate, The Wine Spectator, Riesling, Pinot Noir, Oregon, Switzerland,

The Washington Wine Commission & Trends In Domestic Wines (12:19)

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The Washington Wine Commission, litre tax, creating positive awareness of Washington wines, growers, blends, there is a tight policy regarding blending wines from other states, Asia, China, domestic wines, quality over the last decade has increased, Midwest, sales, one of the best times in the last 50 years for wine consumption, economic climate, Why We Cook is next at 6:30PM!, Chapter 3, Conflict, Washington wine, Washington wines, www.bookwalterwines.com, Adam Lippes, vinification, varietals,

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The Main Course - Episode 25 - Nick Fantasma, Jody Williams & Rita Sodi
First Aired - 10/11/2009 12:00PM

Patrick Martins rides solo on this October 11th edition of The Main Course. Nick Fantasma from Paradise Locker Meats explains what it takes to run a slaughterhouse and Jody Williams stops by with Rita Sodi to talk about "slow living" and Italian cuisine.

Whole Episode:
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Sponsored by Larder
Hosted By Patright

Segments:

The Main Course Introduction (7:22)

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Tags:
Patrick Martins, The Main Course, Franny's, Brooklyn Larder, http://www.frannysbrooklyn.com, http://www.bklynlarder.com, Michael Pollan, Obama administration, health insurance, insurance companies, Washington Post, Revolution Foods, school lunch, Michelle Obama, lunch ladies,

Nick Fantasma from Paradise Locker Talks About the Slaughterhouse Bottleneck Effect (13:57)

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Missouri, Midwest, USDA, Paradise Locker Meats, Nick Fantasma, slaughtering has become a lost art, children are not aware that it even exists anymore, big industrial slaughterhouse vs small custom slaughterhouse, where does the loss of quality occur with bigger operations?, the biggest part of meat quality is how the animals are raised and treated, slaughtering is a physically challenging job, machines can help lighten the load, Tom Mylan, rock star chefs, The Food Network, Iron Chef, Hell's Kitchen, food is becoming a popular career field, the new generations are very aware of the problems with the food system, Heritage Foods, Slow Food, raising awareness about better quality meat, family run business, HAACP plans, Hazard Analysis and Critical Control Point,

Live Call-In Question! (6:46)

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Tags:
what is the safest meat to eat for a non-meat eater, do your research, the source is more important than the cut, all meat starts out safe, different HACCP plans, regulations, bacteria, controlling temperature, recording a series of temperatures and monitoring them, keeping track of everything can be intense, yearly audit from FDA, contaminations happen at the processing facility or distribution center,

RAPID FIRE MOMENT: Two Interesting Cuts (12:22)

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Hanger Steak, there is not much per cow, it's a muscle that aids in diaphragm movement, it is right by the backbone, it actually hangs in the cow hence the name, pork cut, Boston Butt, excellent flavor profile, week to week tasks, cheek meat and tongue is removed, de-skinning, what does Paradise look for in employees, people who are willing to work hard, having pride in your work, Cutco, getting heads off the carcasses, breaking down carcasses into primal cuts,

Jody Williams and Rita Sodi (8:06)

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Jody Williams, Rita Sodi, Italian, Gottino, Alice Waters, befriending coworkers, morning clientele, people reading the paper, garden tables, business meetings, steamed eggs, sage, fresh squeezed orange juice, Tuscan bread, prosciutto with cheese,

Brian Kenny Calls In With a Question (5:59)

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poached eggs can be difficult, they are very delicate to handle, the timing can be difficult, dinner menu, sandwiches, Gottino is open from 8am to 2am, rabbit pot pie, beets, every dish is sized for a glass of wine, small dishes, Gottino is not really a restaurant, slow life, West Village, community, bread pudding, pigs feet, lentil soup,

Rita Sodi Talks About Her Restaurant I Sodi (8:41)

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I Sodi, Rita's restaurant, home cooked feeling, simplicity, seasonal menu, Tuscan menu, polenta, dumpling, wheat, there is a right and a wrong when it comes to taste, truth in gastronomy, slow food method, sautéed spinach, an American making Italian food is a big challenge,

More With Jody & Rita (11:03)

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Tags:
Jody does not cook with a kitchen and Rita does, Jody uses an electric stove and an espresso machine, steamed eggs, making pesto with coffee grinders, Mona Talbott, Italian school lunches,

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