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First Aired - 01/15/2012 12:00PM
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On a special edition of The Main Course, Patrick Martins sits down with food titan Michel Nischan to celebrate his week as guest editor on Food Republic. Tune in to hear a spirited conversation about our food system and the various ways in which we can improve it. Should Wall-Mart be criticized or embraced for going green? How can subsidies be re purposed to promote local and fresh produce? Find out some of the sustainable companies and restaurants that inspire Michel and learn more about everything from Victory Gardens to the role shareholders play in sustainable food. This episode was sponsored by Hearst Ranch.
"A lot of subsidies that have been given to processed foods give the products an unfair price advantage which is why you can buy fast food much more inexpensively than fresh produce, which we should have 5 servings of a day."
"In 1949, at least half of the fresh food consumed in the United States came from victory gardens. Then it became more convenient to buy from supermarkets."
"The only way to get returns at the level shareholders expect is to drive down the cost of goods and labor."
"I'm not freaked out Wall Mart saying they want to go green. I'm cautious, but if they put 1-2 million dollars a year into food access issues and trying to make local more affordable you have keep an eye on it."
--Michel Nischan of Wholesome Wave on The Main Course
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The Main Course: Michel Nischan (28:20)
Tags:
Michel Nischan, FoodRepublic.com, Marcus Samuelsson, Wholesome Wave, The Dressing Room, Paul Newman, food access, tax credits, confinement facilities, price points, fresh produce, sustainability, re purposed subsidies, Gus Schumacher, lobbying, Victory Gardens, self reliance, Little House on the Prairie, hunting, Miya Sushi, sustainable sushi, New Haven, invasive species, lionfish, Asian shore crabs, zebra mussels, jellyfish, Wallmart, Cisco, shareholders,To comment on this episode click here. There are currently Comments
First Aired - 03/31/2013 01:00PM
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Paul Shapiro is Katy Keiffer's guest on this week's installment of What Doesn't Kill You to talk about animal welfare and ag gag laws. Paul is the Vice President, Farm Animal Protection for the Humane Society of the United States. Shapiro's work has helped enact farm animal protection laws in California, Arizona, Michigan, Maine, Colorado, Oregon, and Ohio. He's also worked with dozens of companies, including some of the world's top retailers, to improve animal welfare in their supply chains. Find out why the meat industry is trying to blow the whistle on whistleblowers. Learn more about poultry farming practices on factory farms, and how the treatment of chickens offers many food safety considerations. Learn how the meat industry intends to stifle media outlets through ag gag laws! This program has been sponsored by Cain Vineyard & Winery.
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"This is problem because routine practices in the meat industry have become inhumane. This isn't just a case of a few rotten eggs!" [7:05]
-- Paul Shapiro on What Doesn't Kill You
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Slaughter Surveillance (15:08)
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Paul Shapiro, meat industry, surveillance, animal abuse, ag gag, photograph, farm protection laws, whistleblower, Emily Meredith, animal cruelty, Animal Agriculture Alliance, poultry, cattle, beef, eggs, laying hens, animal confinement, consumer, deception,Go Vegetarian? (17:36)
Tags:
vegetarian, immobilization, cruel, inhumane, vegan, flexitarian, CSA, Heritage Foods USA, certified humane, commodity livestock, Niman Ranch, environment, rancher, McDonald's, Smithfield, gestation crates, Dr. Temple Grandin, animal abuse, birds per minute, chain speed, controlled-atmosphere killing,To comment on this episode click here. There are currently Comments
First Aired - 04/25/2013 01:00PM
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Fast food on The Farm Report? On this week's episode, Erin Fairbanks is joined in the studio by Joshua Brau of Chipotle to talk about 'Food with Integrity'. Tune in to learn about the restaurant chain's stance on GMO crops, and how they are working to remove them from their menu. Why did founder and CEO Steve Ells decide to source his pork sustainably? Find out how availability and price dictate the amount of organic beans and vegetables that Chipotle can purchase. Find out how the consistency of certain products proves to be a problem for an alternative fast food company like Chipotle. What is Chipotle's stance on animal genetics? Find out on this week's episode of The Farm Report! Thanks to our sponsor S. Wallace Edwards & Sons, and thanks to Pamela Royal for today's musical break.
"90% of the corn produced in this country is a GMO crop." [8:05]
"If we can't find pork that was raised without sub-therapeutic antibiotics and in humane conditions, we just won't serve pork." [11:55]
"Fast food is an important component of the food landscape, and I don't think it's going anywhere... We're proving that fast food can be cooked in the restaurant, and that you can use good ingredients." [25:10] -- Joshua Brau on The Farm Report
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Pork Problems (18:11)
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Chipotle, burrito, burrito bowl, tacos, Foods With Integrity, Joshua Brau, tortilla, flour tortilla, corn tortilla, lard, vegetarian, vegan, partially hydrogenated oil, GMOs, sunflower oil, fast food, soybean oil, corn, soda fountains, animal feed, Canada, sourcing, pork, beef, chicken, Steve Ells, commodity pork, carnitas, ingredients, exploitation, antibiotics, pasture, Niman Ranch, American Meat, confinement, coop, naturally-raised,Organic Beans & Animal Genetics (23:18)
Tags:
price, beans, rice, availability, domestic, avocado, McDonald's, capital, guacamole, taqueria, tofu, barbacoa, transparency, taste, cilantro, seasonal, animal genetics, Jeanne Hodesh, Grand Army Plaza, Prospect Park, Crown Heights, library, Ronnybrook Farm, arugula, scallions, heirloom tomatoes, flowers, Blue Moon Fish, mackerel, Cherry Blossom Festival, Food Book Fair, Mother's Day, flower arrangement, edible flowers,To comment on this episode click here. There are currently Comments
