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Specials & Highlights
First Aired - 07/19/2009 12:00PM
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This week on The Main Course: Guest Co-Host Shanna Pacifico joins Patrick to identify breed differences with Flying Pig Farm owners Jen Small and Mike Yezzi. Also on the program: Mario Fantasma of Paradise Locker Meats and Chef Guest Kim Mueller.
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Introduction to Flying Pig Farm, Paradise Locker Meats, Breed Differences and Real Food Nation (11:40)
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Patrick Martins, Shanna Pacifico, Paradise Locker Meats, Flying Pig Farm, Real Food Nation, Back Forty Restaurant, Jowl Nuggets, Jenn Smalls, Mike Yezzi, Gloucester Old Spot breed, Tamworth breed, Large Black breed, American Charcuterie,Flying Pig Farm Owners Jen Small and Mike Yezzi and Rare Breeds (9:34)
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breed populations, rare breeds, Erin Faribanks, genetic diversity, Ossabaw Island pigs, Gloucestershire Old Spots, Tamworth pigs, American Livestock Breeds Conservancy, birds of a feather flock together,Flying Pig Farm and the Future for Rare Breeds (12:03)
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efficiency in breed raising, Gloucestershire Old Spots breeders have trouble because of such small population, sow and boar costs, preservation, expenses to raise rare and heritage, bio-security, different yields, humane practice, urban farming, egg laying and chickens as a good starter, brooklyn backyard chickens, rooftop beehives, Farm Camp Grant from New York State, influence by way of engagement, farm tours, New York grasses, agricultural infrastructure,Mario Fantasma: Patriarch of Family Operated Paradise Locker Meats (6:55)
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Trimble, Missouri, slaughter house, abattoir, Mario Fantasma, Paradise Locker Meats, community services, started in town of Paradise Missouri, always serviced small farmers, butchery, Kansas City Meat Docks, industry differences working with heritage breeds and small farmers, edge in the market, commodity farmers get undercut, cookie cutter animals, sustainable foods require more money and are important for farmer and consumer survival,Mario Fantasma's Processes and Plans for the Future (11:09)
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second generation, sons will take over, growing interest, demand for locally raised, real movement, welcome chefs and visitors to see the process, Certified Humane, HACCP plans, greater attention to detail because of smaller production, more labor intensive work, white pigs and genetically modified pigs are easiest to slaughter, Duroc pigs hairs are hard to remove, Berkshires clean up more easy, Mario's favorite breed for bacon is Duroc, best porkchop from the Berkshire, Paradise Locker Meats sponsor to be!,Kim Mueller of New Mexico's Real Food Nation (9:49)
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Santa, Fe New Mexico, Farm to Restaurant Project, Santa Fe Alliance, support of all local businesses, promote locally grown produce, 27 members of Farm to Restaurant project, 10 percent of restaurant base in Santa Fe, big restaurants have yet to sign up, green chiles,To comment on this episode click here. There are currently Comments
First Aired - 01/27/2010 04:00PM
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Download MP3 (Full Episode)
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This week on the Heritage Report, Heather and Jack talk to Marty Travis of Spence Farm, supplier to Rick Bayless' Frontera Grill in Chicago, about Iroquois White Corn, an heirloom variety of corn.
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Heritage Report Introduction (9:36)
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Heather of Heritage, heritage foods, Heather on hiatus, Heritage farm in Virginia, Heather Hyman, Heritage Foods USA, Heritage Report, farmers, connecting the producer to the consumer, distributors, godfather of american poultry, heritage birds, poultry industry, connect farmers that raise heritage breeds of meat with whoever needs them across the country, heritagefoodsusa.com, ducks, geese, steaks, turkey, bison, seasonal meat, paw paw, superbowl food, superbowl sunday specials, ribs, country ribs, boston butt, fresh lamb from montana, recipes from some of the country's best chefs and farmers, corn, Iroquois white corn, Marty Travis, Spence Farm, Trimble, Missouri, Paradise Locker Meats, Fairbury Illinois,Marty Travis of Spence Farm (10:32)
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Marty Travis, spence farm, been in the family for 180 years, 160 acre farm, 150 acres of conventional corn, beans, alfalfa, 10+ acres of vegetable crops in heirloom varieties, heirloom tomatoes, heirloom potatoes, growing for restaurants in the Chicago area, local food network in Illinois, local restaurants and grocery stores who support Spence and local farms, young farmers, packaged and labeled at farm, grocery stores give 80% to farmers, community awareness and education, looking to expand into small grains this year, businesses are asking for barley, rye, wheat, spelt, local brewers, 10 acres of heirloom vegetables is separate in production from rest of farm, LLC, co-op of 25 other small family farms, other local farms offer proteins, cooperative, bartering, Iroquois white corn, rick bayless, frontera, roasted cornmeal, $50/pound in Ontario, conventional farmers pay $100/50 lb bag, expensive,Marty Travis elaborates on Iroquois White Corn (10:56)
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Iroquois white corn, the corn type has a heritage and history, passed down over generations for 100+ years, get the same corn each time you plant it, conventional corn has insecticides, dozens of varieties of heirloom corn, Iroquois white corn has a distinctive flavor, large-kerneled corn, size of hominy, pozole, lye, 63 lbs of cornmeal to Frontera, 250 kernels for $20, the more and more we can introduce it, the price will go down, trying to eventually get it into seed catalogs, how to confirm that genetics are what the farmers say they are, iroquois tribe, chief john mohawk, seed traveled through the Iroquois nation, and to Ontario, don't harvest with combine, first few years all corn was hand-picked, hand-roast the corn over an oak fire, smoky, earthy flavor, harvest by end of October, takes 2-4 weeks to roast and dry, thespencefarm.com, Jack Inslee,To comment on this episode click here. There are currently Comments
