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First Aired - 07/19/2009 02:00PM
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Patrick Martins interviews Christopher Carpenter, chairman of the board for Slow Food USA.
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Patrick Interviews Christopher Carpenter (4:10)
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Slow Food USA, Christopher Carpenter, school lunches, children's diet, Napa Valley, Childhood Nutrition Act is up for reauthorization in Congress this October, nutritional guidelines, health care, causality rather than reaction, 1 in 3 kids are in danger of having childhood obesity, 1 in 4 children are in danger of contracting diabetes, eat in based on the 1960s model of a sit in, drawing attention to a national issue to create local action, all politics are local, local issues, local farmers, helping schools create a community where everybody wins, improving school food, saving money on health care by preventative measures in school,Napa Valley Convivium (3:40)
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Napa Valley Convivium, school system paired with Meadow Ranch, all food served to the kids are from the ranch, traceability, sustainability, connection with communities, creating a roundtable around that model, Napa Valley Unified School District, childhood obesity coalition, improving the health care system, we often deal with issues after they have happened in this country,The Fighting Illini & The Story of Chris Carpenter (5:47)
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Chris was a defensive lineman for the Fighting Illini, University of Illinois, Chris was a bartender, winemaker, teaching children about what farmers do on a local basis to create sustainable systems, industrialized foods, some parents don't have time to cook meals, garden, fruit, most scohols in Napa Valley have some sort of garden program, gopher snakes, idealic situation, financial issues create challanges in this system, local politicians, educating parents, McDonalds,The State Of Slow Food (3:12)
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Slow Food, national day of action, activist oriented, how are we feeding our country?, environmental impact of the agricultural world, drawing attention to issues, similar to the Sierra Club, Josh Viertel, Patrick Martins was the first executive director for Slow Food, name recognition of Slow Food in the US, the slide whistle, remotivated staff,To comment on this episode click here. There are currently Comments
First Aired - 11/17/2011 12:00PM
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When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the man who founded Slow Food USA, Heritage Foods USA, Heritage Radio Network & The Heritage Meat Shop. This episode was sponsored by Hearst Ranch.
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A Taste of the Past: Patrick Martins (33:12)
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Linda Pelaccio, A Taste of the Past, Patrick Martins, Heritage Foods USA, Heritage Radio Network, Slow Food USA, Ark of Taste, Heritage turkeys, small farmers, sustainability, nonprofit vs for profit, food revolution, sales, distribution, Carlo Petrini, Slow Food International, endangered breeds, heritage breeds, pork, Americans consume 46 million turkeys at Thanksgiving, turkey sandwiches, Radio Bra Onde Rosse, sustainable food movement, Jack Inslee, Michelle Obama, obesity, exercise, food politics, Barbara Kirshenblatt-Gimblett, food as performance, pig varieties, Red Wattle, Berkshire,To comment on this episode click here. There are currently Comments
First Aired - 03/17/2013 12:00PM
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Happy St. Patrick's Day from The Main Course! Patrick Martins is joined in studio with friend Olivia Sargeant of Farm 255. She moved to Georgia in 2004 to develop Farm 255’s menu and unique local sourcing system, began as the Head Chef, and occupied the role of General Manager for 3 years until late 2010. She currently splits time between the Bay Area, the southeast, and Italy, working as a local food "market-maker" to build models for regional food economies through operations systems, communications, and education. She continues to oversee the 255 team in her role as Managing Partner, and farms at Full Moon on her days in Georgia.
"When you start to do what you love is when you become successful. Finding agriculture was the synthesis." [3:45]
"My biggest achievement is when the people I work with become self sufficient." [07:00]
"My goal is to translate my experiences into tools and resources." [21:30]
--Olivia Sargeant of Farm 255 on The Main Course
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Olivia Sargeant of Farm 255 (31:06)
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Olivia Sargeant, work life balance, Farm 255, agriculture, education, food banks, farm and restaurant company, Athens Georgia, canning, livestock operations, cooperatives, Moonshine Meats, Farm Burger, supply chains, meatballs, hamburgers, primo primals, food costs, profitability, sourcing, condiments, ketchup, Southeastern Young and Beginning Farmers Alliance, Fare Resources,To comment on this episode click here. There are currently Comments
