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First Aired - 04/03/2011 12:00PM
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It's a family affair this week on The Main Course as Patrick & Katy are joined by a slew of familiar guests alongside some new ones. The Main Course duo checks in with farmers Frank Reese and Mark Newman about their experiences with animal welfare and slaughter, then speak with Herve Malivert about his experiences at The French Culinary Institute. Later on the show, Greg Fanslau & Laura Werts of 86 List NYC talk about job placement in the service industry and friend of the show Mike Edision talks smut and previews his book "Dirty, Dirty, Dirty". This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com.
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The Main Course Introduction (10:10)
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Patrick Martins, Katy Keiffer, Heritage Radio Network, The Main Course, animal welfare, Craig Good, Temple Grandin protocols for Heritage Foods USA farms, guidelines for medium sized farms, livestock handling, meat is affected when animals are stressed, Dan Honig, head of special projects at Heritage Foods USA, alternative agricultural methods, maple syrup project, Andrea Trabucco-Campos,Frank Reese of Good Shepherd Poultry Ranch (10:57)
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slaughter, poultry, obesity, Frank Reese, Good Shepherd Poultry Ranch, medium sized farm, varies from state to state, small farmers mostly process the birds themselves without inspection, big processing plant genetics, genetically engineered commercial chickens, suffers from many ailments, fractured legs and wings, oxygen intake restrictions,Mark Newman of Newman Farm (12:25)
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Mark Newman, pig industry, slaughter, pre slaughter stress, niche marketing producers, Japanese color code chart, pork is the other read meat not the other white meat, processing facilities, it's difficult to get large processors to do custom slaughter on a smaller basis, 50 people control a very large percentage of slaughtered pigs in this country, it's all about the satisfaction of the consumer,Herve Malivert, Coordinating Chef at the French Culinary Institute (15:10)
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Herve Malivert, Coordinating Chef at French Culinary Institute, summer Olympics, Judo, sports, self defense, classical training, cheese making,The Ins & Outs of FCI (10:47)
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French Culinary Institute, Dorothy Cann Hamilton, Cesare Casella, unifying standards, tradition of French cooking, cooking techniques, foundations of French cuisine, Japanese technique vs French, lower cuts, charcuterie, 60 chefs at the French Culinary Institute, culinary trends, Nils Noran, Dave Arnold, Cooking Issue, high tech cooking,Greg Fanslau & Laura Werts of 86 List NYC (12:55)
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86ListNYC, @86ListNYC, staffing and hiring, restaurant industry, hospitality, management, job postings, Greg Fanslau, Laura Werts, pastry chef Mordani, Keith McNally, Damon Wise, Karen DeMasco, French Culinary Institute actually works!, www.86list.com, 86 List,The Return of Mike Edision! (22:47)
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Mike Edison, new book, Dirty Dirty Dirty, Soft Skull Press, smut, pop culture history of Men's magazines, Hugh Hefner, Playboy, pinups, Esquire, Al Goldstein, Screw, Penthouse, Larry Flynt, Hustler, pornography, professional wrestling, Parental Advisory, censorship never succeeds, America's puritan history, defining pornography, food porn, Joaquin Phoenix, Charlie Sheen, free speech, Lenny Bruce, Citizens for Decency, Men's magazines are not popular without women, cartoon pornography, Wrestlemania is tonight!, The Undertaker vs Triple H, Wrestling Hall of Fame,To comment on this episode click here. There are currently Comments
First Aired - 02/20/2011 12:00PM
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Download MP3 (Full Episode)
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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)
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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
