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First Aired - 07/28/2011 03:00PM Download MP3 (Full Episode)
Hosted By
Youlookhungry
Sponsored by
Fairway
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 - 12/22/2011 03:00PM Download MP3 (Full Episode)
Hosted By
Youlookhungry
Sponsored by
Emaillogo1
This week on U Look Hungry a West Coast meat hero in the form of Ryan Farr of 4505 Meats stops by the Roberta's studio. He talks with host Helen Hollyman about the renewed interest that in the art of butchering and nose-to-tail eating which has led him to offer butchering classes at 4505 as well as publishing a book: Whole Beast Butchery. Tune in to learn about some of Farr's signature cuts and experiences at the chopping block. This episode is sponsored by Heritage Foods USA.

"Trying to get away from that styrofoam and plastic meat is a priority"
--butcher Ryan Farr on U Look Hungry


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First Aired - 02/21/2012 04:00PM Download MP3 (Full Episode)
Hosted By
Filtered
Sponsored by
Bhouse2
This week Unfiltered hits its 100th Episode! One of Heritage Radio's oldest running shows celebrates this milestone in style as hosts Erin and Brian and Lucy jare oined by Brent Young of Brooklyn's own The Meat Hook and open up a Barterhouse rarity on air: 2001 Dunn Vineyards Cab-Sav from Howell Mountain. Tune in to hear as they try other fine vintages and talk with Brent about his vision for the Meat Hook, nose-to-tail butchering, and his favorite wine pairings for everything from mortadella to steak to pate. This celebratory episode is sponsored by The Barterhouse.

"The real point of pride in The Meat Hook is our sourcing. We have really close relationships with our producers and farmers."

"Getting a fast food restaurant [like Rippers] off the ground with sustainable and locally sourced ingredients is not the easiest thing in the world."

--Brent Young on Unfiltered


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