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First Aired - 04/24/2013 05:00PM
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Need money for a small business? This week's episode of the business of The Business is just for you. Justin Blackhall, a NJ based attorney who is also an expert in SBA loans, is here to advise listeners who need small loans to jump-start their business. Find out how the SBA was designed to help a class of people that don't have much credit or commercial history and need a loan. Get the ins and outs of the approval process and hear specifics about what type of preparation is involved. Have an idea? Get the loan you need to get it off the ground! Contact Justin at 201-616-7413. This program was sponsored by S. Wallace Edwards & Sons
"Most folks don't like to the SBA loan because they don't know about it!" 09:00
"You've gotta have a formula that works up how much money you need. Once you know how much you need, you'll get put into a box for what type of loan you need." [14:30]
--Justin Blackhall on the business of The Business
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First Aired - 12/03/2009 01:00PM
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This week's installment of The Business End is all about bread, with Sullivan Street Bakery owner Jim Lahey and City Harvest's Jennifer McLean.
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Bread: A Primer (5:30)
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bread our most basic food, bread can be a labor-intensive and time-consuming food, when villages used communal ovens they would place a mark on their loaves to differentiate them from those of other families, this tradition is now visible in the slashes found in loaves, ethnic baking traditions practiced in five boroughs, a lot of wasted bread everywhere especially in New York City, if bread is not made with additives and preservatives it is only good fresh and then is wasted for the most part,Jim Lahey Introduces The Sullivan Street Bakery (14:12)
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Jim Lahey, Sullivan Street Bakery, how much bread does Sullivan Street Bakery actually make?, Jim employs twenty bakers, craft baking, wholesale and retail baking operations, most of the baking is done between 5PM and 5AM, what are the most difficult aspects of running a bakery like Jim's?, waste disposal should be taken out of the hands of private carting companies, we're still exporting too much of our waste to third world countries, how does Sullivan Street Bakery stack up against other big bakeries?, food handling and food processing jobs tend to be looked down upon, new and resurgent interest in craft and handmade foods, skyrocketing costs of gas and flour, prices of bread going down,City Harvest: Using Surplus to Feed the Hungry (11:29)
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food rescue, what happens to all the food in New York City that doesn't get eaten?, CIty Harvest re-distributes unused foods to various organizations, City Harvest is the bridge that connects the food industry with the city's hungry, 17 refrigerated trucks on the road, 325 million pounds of food re-distributed by City Harvest, who are the biggest donors?, Sulliva Street Bakery is the biggest donor to CIty Harvest, City Harvest may pick up 70 bags of bread from Sullivan Street Bakery but that is only a small fraction of what the bakery's daily business consisted of, bread inherently doesn't need to be refrigerated, bread is shelf stable for a few days,To comment on this episode click here. There are currently Comments
First Aired - 11/19/2009 01:00PM
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On this week's episode of The Business End, Annie and Nelson share the mic with Imran Uddin, proprietor of Madani Halal, who discusses the rituals associated with the traditional preparation of halal food.
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Halal Food: Practices and Presence (7:40)
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halal standards, halal governs clothing food culture food preparation etc, in order for food to be considered halal the slaughterer must be halal, animal slaughter, dietary habits, Madani Halal slaughterhouse of Ozone Park Queens, Census Bureau does not collect information on numbers of religious affiliates, halal slaughterhouse workers slaughter animals in humane manner, how many slaughterhouses are there in the area to supply halal meat?, in NYC there are approximately 600,000 Muslims, Muslim community in NYC,Imran Uddin Introduces Madani Halal (10:35)
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A Son's Sacrifice, why would a religious group adopt a set of rules for food?, cleanliness, disease prevention, in the Koran halal's food practices are said to be decreed by God, how does a halal slaughterhouse differ from a conventional slaughterhouse, all slaughter done by hand no stunning no bolting, pre-singing skin of birds, are the animals that Imran sources picked for specific preparation purposes?, the scale of Imran's operation, all holidays are reflected by a spike in Imran's business, Madani Halal, Imran Uddin,Why Halal Practices Matter (14:05)
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taking the life of an animal in God's name, showing gratitude towards the animal being sacrificed, how does Imran seek out butchers and slaughterers, can't put a profit margin on halal, USDA inspector on premises at all times, Imran offered to slaughter a goat for Nelson, Imran wants to knwo what he's doing is authentic and true according to his faith, goat placed on metal rack faced towards Mecca prayer spoken and slaughter commenced,To comment on this episode click here. There are currently Comments
