Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 07/28/2011 03:00PM
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This week on U Look Hungry, Helen Hollyman is joined by "rockstar butcher" Adam Tiberio. Tune in as they discuss the resurgence of meat cutting and what challenges face processing centers and slaughterhouses today. Find out why breeds are so unique and why there aren't many female butchers around. This episode was sponsored by Fairway Market.
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First Aired - 10/28/2012 12:00PM
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On this week's episode of The Main Course, host Patrick Martins is joined in the studio by chef and restauranteur Jacques Gautier of Palo Santo and Fort Reno. Tune in to hear Patrick and Jacques talk about biodiversity in Latin America, and how it affects regional cuisines. Why is there a lack of quality Latin food in New York City? Jacques talks about immigrant populations and how they influence the popular foods of the city. Listen in to learn how to butcher a goat! Even though Goatober is winding down, you can always find goat on the menu at Jacques' restaurants. Patrick and Jacques wrap up the episode by talking about Thanksgiving, as well as qualities of different game meat. This program has been brought to you by Fairway Market.
"Goat for us (at Palo Santo) is a very staple protein, and it always has been because it is in a lot of Latin America." [12:20]
"I think the most important thing to learn about butchering is the anatomy and where all of the bones are." [24:00]
-- Jacques Gautier on The Main Course
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Latin Market Cooking (32:13)
Tags:
global warming, Hurricane Sandy, Food & Wine, The New York Times, Carlo Petrini, eco-gastronomy, Cloud Atlas, Heritage Foods USA, Palo Santo, Jacques Gautier, Fort Reno, building, sous chef, chef, restauranteur, South American cuisine, Haiti, Latin market cooking, poblano peppers, yucca, goat, curry, biodiversity, Costa Rica, sophistication, Peru, rainforest, Jared Diamond, Mexican restaurant, French bistro, Latin populations in New York City, Sunset Park, cooking, braise, stew, oxtail, milking goats, Goatober, butchering, local, oil, taco, goat head, tortilla, Tex Mex, quesadilla, loin, how to butcher a goat, goat chops, Balthazar, elitism, poverty, barbecue, Jessica B. Harris,Thanksgiving at Restaurants (9:39)
Tags:
restaurant holidays, Thanksgiving to-go, game, fish, turkey, Central America, brine, roast, chutney, mole poblano sauce, wahalote, the ribeye of the sky, waterfowl, geese, the Christmas goose, duck, gwapes, the Barclays Center, cooking whole pigs, slow roast,To comment on this episode click here. There are currently Comments
First Aired - 03/13/2011 03:30PM
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This week on We Dig Plants, Carmen & Alice are joined by Pamela Ito, Director of Children’s Education at The Horticultural Society of New York’s Apple Seed program & exhibition: YOU ART WHAT YOU EAT. Tune in to hear how Pamela uses botany and food as tools as an educational tool for children, and how edibles can be used as inspiration for art and good health alike. This episode was sponsored by The Museum of Food & Drink
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We Did Plants Introduction: Botany as a Learning Tool for Children (17:22)
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We Dig Plants, Alice Marcus Krieg, Carmen DeVito, Heritage Radio Network, life in the city, access and experience with nature, Pamela Ito, Director of Children’s Education @ The Horticultural Society of New York’s Apple Seed program, You Art What You Eat, hands on approach to learning, process based education, parents associations, Direct Foundation funding, water conservation programs, basic botany, garden studies, plant anatomy, garden beds, hand tools, life cycle studies, using plants as the subject to teach lessons,You Art What You Eat (19:05)
Tags:
Erica Wides, Why We Cook, Sprout, You Art What You Eat, Art exhibition, seeing plants as food items, comprehensive botany study, six week study, observing and producing artwork, eating the subjects, spinach pounding, still life paintings, unusual foods and vegetables, fresh food makes an impact in a child's life, avocados don't come from a farmers market!, natural dyes, beet juice, onions, spinach,To comment on this episode click here. There are currently Comments
