Wild Game Domain
LIVE 11am-11:30am ET
First Aired - 09/25/2011 12:00PM
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Download MP3 (Full Episode)
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This week on The Main Course, Patrick & Kay are joined by Fern Gale Estrow, a registered dietitian and founder of The FGE Food and Nutrition Team. She is currently working with the NYC Food & Farm Bill Working Group and is an advisory to the Food Systems Network NYC. Fern discusses the upcoming farm bill and how it will affect our farmers in this country . Later in the show, sous chef Dan Izzo of Lupa joins the conversation to talk about his experience in one of New York City's best Italian restaurants. This episode was sponsored by Hearst Ranch.
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The Main Course: Intro (12:53)
Tags:
The Main Course, Katy Keiffer, Patrick Martins, Heritage Radio Network, The Heritage Meat Shop, Essex Street Market, charcuterie, Heritage Foods USA, No Goat Left Behind, Erin Fairbanks, male goat, mail order, Goatober, Heritage turkeys, ecological footprint, Heritage Foods USA catalog, Andrea Trabucco Campos,Fern Gale Estrow on The Farm Bills (22:53)
Tags:
Fern Gale Estrow, The Farm Bill, corn, ethanol, Michelle Bachman, soy, feeding animals, animal livestock, commodity crops, Apples to Twinkies, US Public Interest Research Group, 16.9 billion dollars going towards supplementing food additives, fast food, school food, 2012 Farm Bill, politics, White House, Congress, seasonality, locality, small farmers,Dan Izzo, Sous Chef at Lupa Restaurant (24:58)
Tags:
Dan Izzo, Lupa Restaurant, farm bill affect on NY chefs, sous chef, daily specials, menu changes, 5 different pastas, regional connection, family business, spicy pork pancetta, jowls, Bucatini All' Amatriciana, Bavette Cacio & Pepe, Roman cuisine, Cruz Goler, pasta rules, gnocci, goat curd, Coach Farms, Mario Batali, Ricotta Gnocchi with Sausage & Fennel, cavatelli, Orecchiette, management, line cook to sous chef, medieval food, Naples, Italian cuisine, espresso, pizza, coal ovens, Sam Sifton, New York Times, restaurant reviews, Frank Bruni,To comment on this episode click here. There are currently Comments
