The Farm Report
LIVE 1 - 1:45pm EST
First Aired - 02/08/2010 03:30PM
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This week on Hot Grease, Nicole Taylor looks back on a the Whole Foods panel she spoke at, and talks about the current relationship between social media and food.
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Hot Grease Introduction: Event Recap (12:47)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Whole Foods Market, sustainability, local foods, culinary thought, recap of Whole Foods Market Presents Afternoon Snack: A New York New Food Media Panel, Cathy Erway, Josh Freidman, Gastrobuzz, the power of social media, Liza de Guia, www.foodcurated.com, Tasting Table, email is the core of all social media, Rebecca Ulanoff, Milk Thistle, Meredith Modzelewski, Amanda Hesser, Hot Potato,Excerpts From The Panel (10:07)
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Jamie Oliver, strawberries, farmers market, cookbook, blog, recipes, distribution, professional test kitchens, social media, food writing, food media, Athens, Georgia, small town folks are left out of the coversation, food revolution, moms on a budget, magazines, some people will never be a part of the social media revolution, professional food videos, what does the future look like from a business standpoint, hobbies, it's becoming harder to make money writing words about food, Nick Fauchald,More From "Whole Foods Market Presents Afternoon Snack: A New York New Food Media Panel" (8:48)
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Roberta's, Whole Foods Market, building social media businesses, you've gotta get away from your computer and be social, the best connections are made in person not online, be social in real life!, RSS feeds, there's more than one way to travel to Central Park, we can't just focus on one way of reaching people, Heritage Radio Network, tweet ups, human interaction, Cathy Erway, be a leader, music videos,To comment on this episode click here. There are currently Comments
First Aired - 01/31/2010 12:00PM
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This week's Main Course covers all aspects of food to consumer including: the truckers, the buyers and the people that publish and photograph what it is you eat and how to cook it. Paul Grimes and Katherine Alford join us in studio.
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The Main Course Introduction (15:49)
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JD Salinger, In-fighting, Hearst Ranch, Obituary, recluse, William Shawn, Editor of New Yorker, betrayal of trust, affair exploitation, The Catcher In the Rye, cliff-notes, a right of passage for teen through literature, ability to convey conversation, division between real and fake personas, stayed social and dated women, mystique, Heritage Foods USA works with rare breeds of livestock, a quote from Abraham Lincoln on governing, Obama's most recent State of the Union calling out both parties, some of the sustainable food movement forgets about the real enemies that need to be brought to the table like big business, stop bringing down the people who are actually doing things and supporting a common goal of helping farmers, important in this industry that there is no party of no, people shouldn't abandon likeminded goals to step over others, Katy will attend upcoming Arlington Virginia Conference, common goals, Sysco, Smithfield, the people that feed the world and have a common voice, action and leadership,Food Network and Gourmet Magazine In Studio (17:37)
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Paul Grimes, Senior Stylist and Editor of Gourmet Magazine, Katherine Alford, Director of Food Network Test Kitchen and recipe Development, food trends, food becoming politicized, are you with us or against us in regard to sustainable foods?, idea of local is important but may have a different definition for a national magazine, 120 recipes in each magazine, will not use unsustainable seafood, the act of cooking is now political, get into the kitchen and start cooking, then look into where your food is coming from, recipe driven or politically driven?, important writings in Gourmet, Conde Nast canceling Gourmet, epicurious and gourmet.com, owned by Condenet, separate operations, food styling, food should appear real, anything cooked for Food Network television is absolutely edible, honosty is import, morale obligation to the reader, from the printed recipe and image you will get similar results, Paul has a degree in fine arts, graduated from culinary school in France, opened restaurant in Philadelphia, taught at is what now I.C.E., catering for Food and Wine Magazine, all adds to the experience of being a successful food stylist, time is money on a shoot, what are the hardest foods to style?, no such thing as an easy shoot, certain colors people respond to more than others,How to Sell Food to the Masses (8:08)
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Food Network reaches one million subscribers, Katherine Alford, on air talent responsible for own recipes, mix of talent and Food Network recipes, Katherine oversees all Food Network recipe content, creative team of recipe developers, lab of food geeks, Food Network website, forty thousand recipes, ghost writers for great chefs, try not to dumb down the food, get feedback on the internet from their audience, accessibility and affordability, recipe contests, Ultimate Recipe Showdown premiering in March on Food Network, cheese and more cheese,The Art of Recipe Writing (8:30)
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ranges, cook notes, being able to explain as much as possible in very few words, information needs to be concise and to the point, restaurant driven recipes, technique comes into play, try not to push to envelope too much, bringing people back to the kitchen, get engaged with your food, DBGB top 15 dishes, Daniel Boulud refuses to share headcheese recipe for matters of food safety first, alterations to pre-existing recipes, people want more to choose from when browsing the web, lots of issues surrounding copyrights with recipes, more the method then combination of ingredients that are in question,Back in the Kitchen (14:28)
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quality of food at home, industrialization of consumer tastes, huge sums of money going towards recipe development for big chain restaurants, parents need to feed children what they put on the table and help shape their pallet, convenience food comes from commodity agricultural business, that commodification is inhumane and has led to more convenience and less time in the kitchen, some old school recipes are sublimely simple, no drive to make everything an extraordinary meal, we're losing the integrity of old school cooking, how do we turn back time in the sense of cooking humble food?, home cooks don't need to compete with restaurant chefs, supermarket aisles, 5 out of 8 aisles are prepared foods, small fraction is fresh, make cooking easy, a simple porkchop, need the necessary tools, a knife sharp enough to cook, bring home economics back to all schools,Larry Bokal of Cannonball Express: Less than Load Transportation (25:20)
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name one thing that has not been on a truck, trucking is the wheels on which commerce runs, Cannonball Express based out of Omaha Nebraska, record snowfalls this winter, LTL means less than load, haul across states for smaller companies that have that can't fill an entire eighteen wheeler truck, difficult operation to run, been in business since early 1970's, five-years of business with Heritage Food USA a delivery has never not happened, how does Cannonball choose routes?, divide by fresh versus frozen, geographical areas, try to assemble all small orders in an are on Mondays and Tuesdays, may travel eleven hundred miles before first delivery and then 10 to 15 deliveries in a 200 mile area, efficiency is important, try to avoid delivering fruits, no ice-cream, commodities delivered usually have shelf life of 45 to 90 days and are mostly livestock, recent change in economy increased demand for more LTL business, customer base is very important, LTL refrigerated carrier, right now more trucks than demand for freight, plan ahead for weather, track storms and forecast change of deliveries, will not put trucks and drivers in harm, all Cannonball drivers own their trucks, new rules for truckers, healthier safer drivers, loss of jobs, immigrants to take truck driver jobs, consumer prices will go up if there are less trucks, new government regulations for drivers, what rules to truckers need to abide by?, can drive 11 hours during 14 hours of work have to sleep 10 hours before driving another mile, rules are enforced from a law book, have keep a log book of 15 minute intervals, a brand new tractor truck and trailer about 220 thousand total, can take about 5 years to pay truck and trailer off working for a company like Cannonball, most large carriers are mid-west based, transportation is down thirty percent over past eighteen months,Bion Bartning Owner of Basis Foods (18:00)
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what is Basis?, a good food company, distribution business is called farm to chef, mission is good food for all, works directly with small to mid-size farms and bring straight to retail and institutional buyers, work with 60 producers currently, designated drop points for product once or twice a week depending on route, trying to keep it very local, very focused on traceability with small and mid-sized farms, uses LTL carriers to New Paltz warehouse, not all chefs are ready to work with small farms, no keeping of inventory, chefs have to adjust ordering practices, flexibility needed on the part of buyers, about 150 restaurants buying from Basis, New York City institutional buying, private schools in NYC are currently buying, looking into headstart and public school programs, deliver Mondays Wednesdays and Fridays, Monday end of day for Wednesday delivery based off of published availability on Fridays, end of day Monday farmers receive orders via web phone or fax depending on farmer, following afternoon trucks pickup from drop point for farmers, generally creameries are drop off point for cluster of farmers, at 4 am trucks leave New Paltz to deliver into New York and try to be finished by 2 or 3 in the afternoon, good food to you is next project for Basis, want this service to be available for people in apartments,Concluding Thoughts for Today and What's Up Next Week (5:00)
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start cooking at home again!, don't completely professionalize food, losing engagement with food is what has brought us to where we are today, we need to not allow others to make our decisions for us, come to the table, as Carlo Patrini would say we all go to the same place anyway so we may as well get there slowly, vertical farming, rooftop gardening, Happy Birthday to HRN's own Jack Inslee,To comment on this episode click here. There are currently Comments
First Aired - 12/05/2010 12:00PM
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Jonathan Russo, publisher of the Organic Wine Journal, joins Patrick & Katy on a passionate and informative episode of The Main Course. The three enter a heated discussion about the intersection of food, budget and politics in our nation. They also discuss our growing obesity problem in America in detail, outlining what is causing us to get fat as a nation and what might possibly save us. Later on the show, Daniel Holzman of the famed Meatball Shop drops by to promote his slow-food gone fast-food late night eatery. Also on the show, bartender & mixologist Damon Boelte. This episode was generously sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
Photo 1: Daniel Holzman (left) of The Meatball Shop, Photo 2: Mixologist Damon Boelte
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The Main Course Introduction (6:39)
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Patrick Martins, Katy Keiffer, The Main Course, Jonathan Russo, Artists Agency, Organic Wine Journal, Daniel Holzman, The Meatball Shop, it's the anniversary of the repeal of prohibition, Tekserve, E Waste Event,Jonathan Russo on The Nexus of Politics, Budgets, Food & Health (21:35)
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Jonathan Russo, publishier of the Organic Wine Journal, Artists Agency, a founder of both Heritage Foods USA and Heritage Radio Network, decades of pioneering work in the food industry, organic wine, drinking age, savings earthworms from pesticides, www.organicwinejournal.com, organic biodynamic and natural wines, Napa Valley, Sonoma County Wineries, bragging rights to be green, Jonathan is an agent, he found Bob Vila, Michel Nischan, The Dressing Room, health cuisine at the W Hotel, Lapband, food politics, nexus of politics budgets food and health, it's all coming together, the hippies who introduced organics have seen their day in the sun, some restaurants were good, Inn of the Seventh Ray, Haymarket, early farmers markets, for ethnic people who wouldn't eat processed foods, at a federal level we can't afford to have an obese population that continues to eat like this, it's like the smoking revolution or Sputnik, JFK's plan for mandatory public eduction, Science Fairs, 1 million Americans have died from obesity from 9/11, who's the enemy?, paternalistic attitude, you can't make people change what they want to do, there should be an alternative offered, trucks in front of fast food restaurants, 1 billion dollars is spent on advertising per year for processed foods, inappropriate packaging, 8.5 billion dollar marketing budget to tell people to eat the wrong thing, if fast food has won, then slow food should be served fast, Chipotle, Bill Neiman, celebrity chefs drive real estate,Jonathan Russo on Obesity in America (22:11)
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what has changed?, why is Jonathan finally coming on the radio now?, is HRN too big for NPR?, some people are becoming patriotic in this country again in an odd way, making sure America is fit healthy and vibrant, 66% of Americans are overweight, obesity as the driver of social issues, Jonathan invented a test to show you what's going on, go back to a yearbook anytime before 1970, graduating classes were fit and in shape, hardly any obese kids, obesity is not tied to genetics, the media excuses people from being overweight, every week there is a new theory on why we are fat, the last thing the media would do is bite the hand that feeds them, smokescreens, where do politicians fit in?, slow growth economy, it's hard to fix things during a recession, somebody has to make decisions, childhood obesity, half the country will have diabetes in 10 years, nerve damage, amputations, blindness, Michael Pollan, health care reform bill, leveling out the playing field, creating a safety net for the public,Daniel Holzman of The Meatball Shop (22:34)
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Daniel Holzman, The Meatball Shop, takeout and dine in, Meatball shop opened on Febuary 9th, hit the ground running, fast food for our generation, The Meatball Shop has prices comparable to fast food, reinventing fast food, sticking by your principals, organic and local is great but it doesn't have to be more expensive, the word angus has been ruined, using trim, each meatball has a percentage formula, there is no meat you can't turn into a meatball, whole animal cooking, coastal phenomenon, 80% of the people live close to a coast, starting a franchise, there are no healthy choices for food late at night, drunk comfort food that's healthy, using scraps, meat grinding, texture, meatball special at Heritage Foods USA, it's fun to grind your own meat, homestead life, food born pathogens can hide in ground meat, commodity meat, roasted meatballs, there is no wrong way to cook a meatball, they go through 2,000 meatballs a day, www.themeatballshop.com,Damon Boelte, Bartender at Prime Meats (25:14)
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Damon Boelte, bartender of Prime Meats, Happy repeal day!, prohibition, William Anderson, Americans were heavy drinkers, prohibition had a good effect, moonshine, NASCAR, started by rum runners and moonshiners, history of the cocktail in this country, bread, corn syrup, Tiki drinks, origin of the cocktail, mixologists don't like vodka much, it's neutral, most flavor is phased out, snobby outlook towards cocktails with vodka, a vodka drink is only as good as what you mix it with, The Hard Shake, Angel's Share, formal bartending, The Vesper, shaking drinks bruises the alcohol, seasonality, freshness, best thing to do is ask a bartender what he likes, building trust between customer and bartender, The Varnish, speakeasy, Sazerac, the bar is equal to the kitchen in terms of creativity, what drink goes well with meatballs, www.frankspm.com, Cocktail Kingdom,To comment on this episode click here. There are currently Comments
