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First Aired - 01/16/2011 12:00PM
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Katy Keiffer hosts an incredibly informative conversation on the 2012 Farm Bill with esteemed guest and founder of FGE Food & Nutrition Team, Fern Gale Estrow. Fern explains what challenges come along with trying to create a Farm Bill that looks out for our small farmers while cooperating with the large agricultural systems already in place in our country. Tune in and hear a new perspective on the complicated ideas, policies and politics involved with the Farm Bill. Learn why commodity price support is not always such a bad thing, and how compensating farmers appropriately is not always as easy as it sounds. Also on the show, Susan Hunt Stevens, Steve Pope & Frank Reese. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef.
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The Main Course Introduction: The Farm Bill (2:30)
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The Main Course, Katy Keiffer, Heritage Radio Network, Hearst Ranch,Fern Gale Estrow, Founder of FGE Food & Nutrition Team (16:02)
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The Main Course, Hearst Ranch, Fern Gale Estrow, Kids Can Make a Difference, helping children understand what goes into getting food from farm to table, Farm Bill, Ed Yowell, the bills last about 5 years, 2012 bill is under negotiation, any funding has to come from any system program, not from a tax base, school lunch program, commodity price support, there are textile components as well as fuel, Food Systems Network NYC, www.foodsystemsnyc.org, rural development through loan and grant programs, many people working with the farming community recognize that there are some benefits to commodity price support, where do small farms fit into these subsidies?, corn production, divided into sweet corn and feed corn, most corn grown in this country is not used to be consumed directly by humans, used to feed animals or for fuel, you can't cut everything out, that would be anarchy, developing local economies and smaller connections, maintaining supply chains that encourage local economic development, there needs to be coexistence with mono-cultural farming, infrastructure for food transfer plays into world hunger, many jobs in the US are related to the food world, added value, Slow Food, making jam, Fern has a problem with high fructose corn syrup, biotechnology is glossed over by the bill, terms are not readily defined, FGE Food & Nutrition Team,Monocropping, GMO's & Food Safety (18:58)
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Monsanto, who owns the seed?, we should have the right to choose the product we consume, hybridization of cattle pig and chicken breed, has had very serious effects, cultural pieces, mixing genes, religious perspective, the drift is an issue, we should have the right to grow plants and know that they won't be cross contaminated, what is an heirloom?, they grow true, a genetically modified seed will not breed true, most of our seed today is hybrid, cross breeding for hybrid vigor, using antibiotics to breed animals, we are wasting the antibiotic, we get resistant strains of disease, hybridizing crops so they grow well with minimal inputs, monocropping is very dangerous, potato famine, tomato blight, Fern does not support GMO's, centralizing power in a small area, it's important that we have diversity for strength, the dust bowl, water is becoming more of an issue, global warming, droughts, water is a commodity in parts of this country, extending growing seasons, health of the soil is critical, you need to rotate crops, you can't necessarily add minerals to soil, we need to look at the farm bill with these things in mind, we need to work together, The Food Safety Act, feed lots, CAFO's, Cargill, food safety practices, smaller producers cannot afford to put in interventions that big producers can, when a big producer has a mistake it is massive, recalls,The Link Between Food, Farms & Health (12:17)
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Food Stamp program, $189 billion, Frances Moore Lappé, Heritage Foods USA, supporting small farms, transitional thinking for our society, how much we pay for food and how much we pay people to work, poverty, minimal wage, farm workers are a perfect example, farming is a skilled wage, we need to look at the whole system, how do we address feeding people in a way that supports an economy that's ethical, The Farm Bill Plus, how are we prepared to work together?, soft drinks in NYC, WIC, supports many of our children in our country, brain development, school food, Farm Bill was initially about supporting our farmers, times have changed, health of our soil is the health of our society, it's intertwined, when people are hungry their brain development is not good, food labeling, being an informed consumer, childhood diabetes,Patrick Martins Calls in From San Francisco (11:02)
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Patrick is in Jack London Square, San Francisco, inspired by the culture out there, Napa Valley, Chris Carpenter, Chairmain of the Board of Slow Food USA, Cain Vineyard & Winery, Cain Five, Christopher Howell, Abe Schoener, pushing the envelope of what wine is, Farmstead, Saint Helena, Chez Panisse, Good Food Awards, S. Wallace Edwards & Sons, Bi Rite Market, Cafe Rouge, San Francisco is different than any part of the country, terroir unites the people, Alice Waters,Practically Green with Susan Hunt Stevens (26:03)
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Susan Hunt Stevens, Practically Green, www.practicallygreen.com, food allergies, there has been an increase in food allergies, looking at how our food has changed in 15 years and why it is contributing to illness and allergies that families face, 1 in 3 parents are dealing with allergies autism ADHD and asthma, what defines a food allergy?, confirmed immune response, genetic engineering of soy and corn, prove it philosophy in the US, genetically modified soy, ARAH3, parents of children under the age of 1 should avoid soy all together, in the US we are told to never avoid soy, liver and kidney toxicity, organic can mean different things to different people, USDA certified organic, all-natural, green washing, there's no such thing as perfectly green!, mercury is bad, no juice no soda!, high fructose corn syrup, it's easy to add as a flavor, dominates the palate of products being moved to children, sugar substitute, how can we help families deal with this?, slow cookers, fast food is not always a cheap alternative,Steve Pope & Frank Reese of Good Shepherd Poultry Ranch (21:34)
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Steve Pope, Good Shepherd Poultry Ranch, Heritage Chef, poultry, Frank Reese, animal science, genetics, homemade noodles, dumplings, genetic engineering, dead end animal, GMO, there are no GMO poultry yet, differences between breeds, backyard farming and poultry, you learn about life and death by raising animals, surge in consumer demand, antibiotics, you don't have to use them, egg recall, mass production, making synthetic protein out of biofuel,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2010 12:00PM
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This week on The Main Course, Patrick & Katy are joined by Angela Miller, Manny Howard & Ron Silver. Angela & Manny talk about their farming discoveries, and Ron discusses how Bubby's came to be and what he thinks of local ingredients.
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The Main Course Introduction (9:11)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Fairway Market, Angela Miller, Ron Silver, Manny Howard, Patrick just got back from Virginia, Alec Bradford, some cows escaped his farm, Patrick met the state senator of Virginia, Ancient White Park Cattle, mobile slaughter units, sustainable food needs slaughter houses butchers truckers and sales teams, mobile slaughtering unit, cheese mobile, defunct on a farm for 3 years,Angela Miller, Author of "Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life", (22:16)
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Erica De Mane, Joy Harris, The Miller Agency, Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Consider Barnwell Farm, cheesemaking, Union Square Cafe, Peter Dixon, goat cheese, how did the farm come to life?, they wanted to make pure food for the community, Chris Gray, farmers markets, how has her life as a literary agent influenced her?, she helped writers nurture their careers, farmer has made her a sharper agent, you have to make quick decisions as a farmer, publishing can be very polite, she has learned to be a lot more direct, be positively constructive, make a decision and get on with the work, they enlisted the local inspectors for help, Sullivan County, goats milk cheese, aged goats cheese, Peter has created a product line of four goat cheeses and four cow cheeses, partner farm, Jersey Girls, opting to get your hands dirty, Chester County, cheese mobile, learning regulations, young people who want to set out and farm without financial support could benefit from a mobile unit, to achieve artistry you need to constantly consult, tastings, cheese councils, understanding seasonal components of the milk, monitor the fat, customers want to buy the flavor they got last time, you can get Consider Barnwell anywhere in the northeast, internet sales, American Cheese Society, Anne Saxelby, Saxelby Cheesemongers,Ron Silver, Owner of Bubby's Restaurant Bar-Bakery (9:08)
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Ron Silver, Bubby's Restaurant Bar-Bakery, Japanese love American nostalgia, they love pie, who doesn't love pie?, Admiral Perry, Yokohama, Japanese cuisine is the most refined in the world, amazing detail, French Culinary Institute, looking for sources for good farming in America is a challange, in Japan most of the ingredients are incredible, the concept of commodity farming does not exist there, warehouse farming boom, bento box, nachos, pump your own cheese, they used to be an amazing snack, Howard Cosell, gumbo houses, Louisana, great burger town, pastrami burger, New York City Food Film Festival, George Motz, Hamburger America, celebrating food and recipes, Ron started Bubby's as a pie company in 1990, Ron wanted to be in the Pillsbury bake off, $25,000 prize money,Ron Talks Lard Crust, Good Ingredients & Keeping Prices Down (15:45)
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lard crust, lard butter crust, some pies are not vegetarian safe, where does the fat come from, how are the animals raised, with consumer awareness comes more liberty to cook with better ingredients, Erica De Mane, how did he transition from pie company to restaurant?, Ron would borrow kitchens when nobody else used them, tart shells, Margaret Hess, how do you source great ingredients and keep your menu cheap?, Ron has always tried to make everything from scratch, he tries to keep his prices low and reasonable, under $25, local eggs, cutting out middle men, keeping portions small, Heinz ketchup, organic ketchup, they use sugar instead of corn syrup, tastes like old fashioned ketchup, DArtagnan, Fran Jacobs,Heritage Cooking with Steve Pope: Brining (8:58)
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Steve Pope, heritage chef, brining, non reactive container, glass, porecelin, stay away from aluminun copper and wood, brine slowly works its way into the chicken flesh, gallon of cold water, cup of kosher salt, half a cup of sugar, natural maple flavoring, chopped onions, garlic, celery, typical herbs, thyme, sage, remove from heat and add flavoring, cover with a lid and let it cool completely, keep the right proportions!, turn the temp up at the end to crisp the skin, www.heritagechef.com,Manny Howard, Author of "My Empire of Dirt: How One Man Turned His Big-City Backyard into a Farm" (21:11)
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Manny Howard, My Empire of Dirt: How One Man Turned His Big-City Backyard into a Farm, Manny has a severed finger from farming, from a table saw, we now think about what we eat more than ever before, local doesn't mean best, Yemen, turning a backyard into a farm, Manny used to write for magazines, it cost $11,000 to transform his backyard into a farm, 800 square feet, 20 x 40, Flatbush, being a farmer is like being a doctor without having a medical degree, collared greens, eggplant, squash, onions, he needed to have animals on the farm for the shock factor and media attention, New York Magazine, mosquitoes, the backyard wasn't even usable before he made a farm, hydroponic equipment, rabbits,Manny Howard Talks More About His Farming Adventure (15:54)
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Roberta's, Fairway Market, Brooklyn Grange, chicken success stories, meat birds, crack ho chicken, industrial fly traps, the crack ho chicken laid an egg and ate it, haters love failure, Manny was very hated, cabbage, arrogance not information propelled Manny, he attacks the job by doing no preparation, a tornado hit Brooklyn and knocked down a tree, Manny mostly ate canned and frozen foods instead of the fresh vegetables he imagined, the chicken coop was a great success, disconnecting himself was worth it, duck fat, his daughter negotiated the ducks freedom, poultry don't care much for humans, they are not the celebrities of the farm world, chickens are local to a forest in Indonesia,How Important is the Locavore Movement? (4:53)
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Ron cares more about quality, he buys sea salt from a guy in Portugal, the sea salt from Maine was not as good, Manny wouldn't wish his experience on his worst enemy, kale, people who shop at farmers markets want their food to look better than food at the grocery store, it doesn't have to look pretty to taste good, the locavore movement is a consumer strategy, nobody is clear about carbon footprint implications, New York state apples are great, why bring them from Washington?, upstate used to be a big dairy region, subsidies,Solving the School Lunch Dilemma (14:11)
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school lunches, no cooking?, procurement contracts need to be changed, staff has no clue, you have to start with infrastrucute, partner public schools with chef, there is sometimes a divide between action and idea, regulation issues, unions, budgets, children end up with 91 cents per meal, if NYU and Columbia bought from small farms it could change things, James Madison University, Virginia Tech, lack of marketers or distributors, people need to learn how to cook, Patrick thinks its crazy to assume people will cook, what type of livestock protection do you need on a farm?, urban solutoins?, next week preview, music by Cherryholmes,To comment on this episode click here. There are currently Comments
First Aired - 03/21/2010 12:00PM
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Download MP3 (Full Episode)
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Steve Pope on how to cook heritage, Zarela Martinez talks Mexican food here and there, and Lisa Tucker explains the trouble with legislating for farmers.
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Steve Pope w/His New Segment on Heritage Cooking! (14:44)
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steve pope, Good Shepard Ranch, 6 minute segments on Heritage cooking, Heritage meats don't always respond the same way that commodity meats do, certain heritage chickens are meant for certain recipes, when Grandma's pantry was her backyard, genetically engineer birds, lose no flavor or nutritional value, Wheat Harvest Midday Chicken, HeritageChef.com, cold as well as hot, laying chicken in a bed of onions and flour, a cup of whipping cream is the decadent part, a German and Czeck recipe, low and slow, condensed milk instead of whipping cream, poured over homemade biscuits, pig out!,Steve Pope on Chicken Meat & The Slow and Low (2:54)
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why the low and slow?, range free, a society that demands white meat, true flavor comes from dark meat, building muscle tissue, breaking down the muscle tissue, avoiding tough meat, al dente meat, cooking lunch for harvesters, serving chicken cold on sandwiches, one thousand baby turkeys, a minimum of 2 and half months to mature, birds will live for ten years, if you take care of nature and your body things will be healthy, Steve is a registered nurse, following rules when you cook, ReeseTurkeys.com,Zarela Martinez on Mexican Food (16:03)
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Nat Weiner loves the crazy banjo song, Edwards and Sons of Surry Virginia, Zarela Martinez, www.zarela.com, Wallace Edwards and Sons, Cafe Marimba, the press helped, Fodors called Mexican food in America in 1981 sub par, layering flavors, regional Mexican food, Sonora, Vera Cruz, a PBS series on Vera Cruz, African and Caribbean influences, cooking of the coast versus cooking of the mountains, Nuevo Mexican, Bicentennial of Mexican Independence, the Mexican corn kitchen, American corn is not the same as Mexican corn, calcium hydroxide, the Museum of the American Indian, Mole, all Moles don't have chocolate, Mole is a pureed sauce with chilis and a sweetener, main dish sauce where the sauce is the dish, traditional mole was without a protein but with a starch, hoja santa, Piper Sanctum, annis flavor, Mexican drink tequila straight, celebrating Mexican couples, Lola Beltran, the two mountains, the sleeping lady, aguamiel, probiotics, hard cider,Zarela's Culinary Epiphany (23:35)
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manchamanteles, chilcostle, Sonora, destinos, auras, Guadalajara, tepoztlan, torta de marisco, finishing school, the seven moles of huachuca, Americans like sweet corn, starting April 11 HRN listeners get a free margarita!, 953 Second Av, Quintana Roo, pork with cabbage, Magda Bogin, no smiling Mayan Gods, The Sun and the Air, The Sleeping Twins, lookin good,Lisa Tucker on Agricultural Legislation (11:44)
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Lisa Tucker, Field and Fork network, getting more local food on the plates of Western NY, more restaurants sourcing local in NY than ever before, 7500 farms in the region, you can't legislate when farmers need their workers, sometimes you have to work more or less depending on weather, Albany farming legislation, FL tomato workers scandal, labor rights, injustices, what is a realistic and fair way to write farm worker legislation?, who has the most money and influence?, state politics, Farm Bureau,Lisa Tucker on CAFOs (20:26)
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450 to 900 acres, when larger farms are affected it trickles down to smaller farms, impacting the services that support smaller farmers, processing facilities going out of business, Biontech, closed loop system, harnessing methane, Confined Area Feeding Operation, no one wants to encourage Confined Area Feeding but it represents a huge amount of our agriculture GDP, its hard to advertise confined area feeding ops, one of the poorest counties in NY state, CAFO, the cattle industry, the beef industry is hesitant to embrace closed loop CAFOs, Ancient White Park Cattle, non-commodity farmers can't feed the world, tied into the ethanol industry, ethanol is a disaster,To comment on this episode click here. There are currently Comments
