The Speakeasy
LIVE 4pm-4:30pm ET
First Aired - 01/15/2012 04:30PM
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This week's guest on Burning Down the House is writer Amanda Kolson Hurley, who contributes to publications such as Architect Magazine & Urbanite. Tune in for an insider conversation on the world of architectural writing, the concepts behind BIM (Building Information Management) and IPD (Integrated Product Delivery). Also hear about her work with IMT (Institute for Market Transformation). This program was sponsored by S. Wallace Edwards & Sons.
"BIM [Building Information Management] is the technology and IPD [Integrated Product Delivery] is the process. It's fair to say that IPD is a process that derives from BIM but isn't possible without BIM."
--writer Amanda Kolson Hurley on Burning Down the House
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Burning Down the House: Amanda Kolson Hurley (6:13)
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Burning Down the House, Curtis B. Wayne, Heritage Radio Network, Amanda Kolson Hurley, American architecture, architecture, sustainability, historic preservation,Architecture Journalism (22:47)
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editorial jobs, politics, architecture blogs, architecture journalism, sofa art, Architect magazine, Detail,To comment on this episode click here. There are currently Comments
First Aired - 01/08/2012 12:00PM
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Tune into a sweet episode of The Main Course as host Patrick Martins sits down and chats with "Rising Star" pastry chef Jenny McCoy. Jenny talks about her experiences working with desserts and gives listeners some insights into the process of a pastry chef. Learn how you can make elaborate desserts at home and find out why she thinks you don't always have to follow recipes exactly as written. Hear about how salts and savory flavors are finding their way back to desserts and hear about Jenny's personal journey into the world of pastries! This program was brought to you by White Oak Pastures.
"There is definitely an uptick in savory ingredients in deserts lately. Salt has become a focal point in some desserts."
"You can make elaborate and delicious desserts at home quite easily."
"Recipes are strong guide, but you don't have to follow them to a 'T'."
--Pastry Chef Jenny McCoy on The Main Course
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The Main Course: Week in Review (16:26)
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The Main Course, Patrick Martins, Heritage Radio Network, White Oak Pastures, Week in Review, 2012 Heritage Radio Network, restaurant history in New York, restaurant trends in 2012, soup kitchens, Bread & Life, Drake, French Laundry, Napa Valley,Pastry Chef Jenny McCoy (21:16)
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pastries, seasonality, Clafoutis, kindin, sorghum, Jenny McCoy, pastry chef, kitchen culture, seasonal sweets, tropical fruits, butternut squash, local ingredients, food purveyors, farmers markets, salt in deserts, intermezzo course, home cooking, organic baking mixes, fair trade cocoa, Brazilian dessert, American baking culture, sugar substitute, Paul Kahan, Blackbird,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
