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First Aired - 03/21/2010 12:00PM
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Steve Pope on how to cook heritage, Zarela Martinez talks Mexican food here and there, and Lisa Tucker explains the trouble with legislating for farmers.
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Steve Pope w/His New Segment on Heritage Cooking! (14:44)
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steve pope, Good Shepard Ranch, 6 minute segments on Heritage cooking, Heritage meats don't always respond the same way that commodity meats do, certain heritage chickens are meant for certain recipes, when Grandma's pantry was her backyard, genetically engineer birds, lose no flavor or nutritional value, Wheat Harvest Midday Chicken, HeritageChef.com, cold as well as hot, laying chicken in a bed of onions and flour, a cup of whipping cream is the decadent part, a German and Czeck recipe, low and slow, condensed milk instead of whipping cream, poured over homemade biscuits, pig out!,Steve Pope on Chicken Meat & The Slow and Low (2:54)
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why the low and slow?, range free, a society that demands white meat, true flavor comes from dark meat, building muscle tissue, breaking down the muscle tissue, avoiding tough meat, al dente meat, cooking lunch for harvesters, serving chicken cold on sandwiches, one thousand baby turkeys, a minimum of 2 and half months to mature, birds will live for ten years, if you take care of nature and your body things will be healthy, Steve is a registered nurse, following rules when you cook, ReeseTurkeys.com,Zarela Martinez on Mexican Food (16:03)
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Nat Weiner loves the crazy banjo song, Edwards and Sons of Surry Virginia, Zarela Martinez, www.zarela.com, Wallace Edwards and Sons, Cafe Marimba, the press helped, Fodors called Mexican food in America in 1981 sub par, layering flavors, regional Mexican food, Sonora, Vera Cruz, a PBS series on Vera Cruz, African and Caribbean influences, cooking of the coast versus cooking of the mountains, Nuevo Mexican, Bicentennial of Mexican Independence, the Mexican corn kitchen, American corn is not the same as Mexican corn, calcium hydroxide, the Museum of the American Indian, Mole, all Moles don't have chocolate, Mole is a pureed sauce with chilis and a sweetener, main dish sauce where the sauce is the dish, traditional mole was without a protein but with a starch, hoja santa, Piper Sanctum, annis flavor, Mexican drink tequila straight, celebrating Mexican couples, Lola Beltran, the two mountains, the sleeping lady, aguamiel, probiotics, hard cider,Zarela's Culinary Epiphany (23:35)
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manchamanteles, chilcostle, Sonora, destinos, auras, Guadalajara, tepoztlan, torta de marisco, finishing school, the seven moles of huachuca, Americans like sweet corn, starting April 11 HRN listeners get a free margarita!, 953 Second Av, Quintana Roo, pork with cabbage, Magda Bogin, no smiling Mayan Gods, The Sun and the Air, The Sleeping Twins, lookin good,Lisa Tucker on Agricultural Legislation (11:44)
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Lisa Tucker, Field and Fork network, getting more local food on the plates of Western NY, more restaurants sourcing local in NY than ever before, 7500 farms in the region, you can't legislate when farmers need their workers, sometimes you have to work more or less depending on weather, Albany farming legislation, FL tomato workers scandal, labor rights, injustices, what is a realistic and fair way to write farm worker legislation?, who has the most money and influence?, state politics, Farm Bureau,Lisa Tucker on CAFOs (20:26)
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450 to 900 acres, when larger farms are affected it trickles down to smaller farms, impacting the services that support smaller farmers, processing facilities going out of business, Biontech, closed loop system, harnessing methane, Confined Area Feeding Operation, no one wants to encourage Confined Area Feeding but it represents a huge amount of our agriculture GDP, its hard to advertise confined area feeding ops, one of the poorest counties in NY state, CAFO, the cattle industry, the beef industry is hesitant to embrace closed loop CAFOs, Ancient White Park Cattle, non-commodity farmers can't feed the world, tied into the ethanol industry, ethanol is a disaster,To comment on this episode click here. There are currently Comments
First Aired - 04/11/2010 12:00PM
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Alice Waters, Sarah Copeland, Nancy Easton & Ian Marvey all join in on an important discussion on improving the quality of our institutionalized food.
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The Main Course Introduction: Alice Waters (13:14)
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The Main Course, Patrick Martins, Katy Keiffer, Edwards Ham, www.edwardsvaham.com, Alice Waters, school nutrition, school lunch, stimulus plan for public schools, public education is our last truly democratic institution, all lunch should be free, wholesome sustainable food, as local as possible, put the money back into the local economy, putting money back into the pockets of the parents, Michelle Obama, childhood hunger, it all begins with the caring of children when they are very young, Bill Maher, Edible Schoolyard,Sarah Copeland, Investigative Culinarian, Food Network Kitchens (31:46)
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Katy took a fall this weekend, St. Lukes Hospital, Sarah Copeland, Food Network, Good Food Gardens, Bronx Botanical Gardens, Slow Food Nation, Anya Fernald, Oprah Magazine, National Cattlemen's Beef Association, Jamie Oliver, TV sensationalism, Department of Agriculture Conference, sustainability, Sam Cass, Smithfield, Purdue, Tom Vilsack, heart of a farmboy, Fresh, Ana Sofia Joanes, Joel Salatin is not a model that can feed the world, institutional procurement needs are vast, Sarah started as a recipe tester at the Food Network, How To Boil Water, Katherine Alford, Joe Baum, Hilary Baum, Baum Forum, at the end of the day the Food Network is an entertainment network, http://strength.org, Share Our Strength, keeping prices down for sustainable food, Good Food Garden, http://www.goodfoodfun.com/, Harlem Children's Zone, sustainable wood,More With Sarah Copeland & Matt Hamilton Joins the Studio (18:10)
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Boys & Girls Clubs of America, they vary by community but are structurally the same throughout the country, Treasure Island, Pasadena, Head Start Program, The Grist, procurement contracts, working with lunch ladies, Wellness In The Schools, importance of edible exhibits, Bronx Botanical Garden, http://www.nybg.org, New York Botanical Garden, detective camps, conservatory, vanilla pods, Matt Hamilton, Jack Inslee, commercial farming, waste products, methane, Belcourt NYC, ramps, parsnips, turnips, cooking and gardening book for newly weds, Chronicle Books, community garden, Long Island City, Philip Glass, grass fed burger, grass fed beef, Dickson's Farmstand Meats,Heritage Cooking with Steve Pope (8:45)
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Barred Plymouth Rock, APA, durable bird, heritage breeds, Steve Pope, Heritage Chef, oven fried chicken, Baltimore Fried Chicken, poultry seasoning, low and slow, mashed potatoes, gravy made out of the drippings, corn peas and green beans, www.heritagechef.com,Nancy Easton of Wellness in the Schools & Ian Marvy of Added Value Farms (36:25)
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pasture raised, antibiotic free, Nancy Easton, Wellness in the Schools, Ian Marvy, Added Value Farms, school lunch program, PS 87, Greenhouse Project, The Science Barge, Jenn Nelkin, solar powered hydroponic rainwater catch, improving the nutrition and fitness in NYC public schools, Bill Telepan, Telepan Restaurant, Alice Waters thinks school food should be free, New York City school system is one of the biggest procurement contracts in the country, Washington State Lobby, local apples, Red Hook Brooklyn consumes more Washington State apples than New York State apples, invest in upstate economies, distribution systems, fruits and vegetables, Bird's Eye Packing facility, PS 15, education on food and farming, PS 27, Brooklyn New School, Seed To Salad, we need to educate children, salad bars, providing volunteers with stipends, partnership meetings, lunch lady training, collaborations, French Culinary Institution, The Culinary Institute of America, Garden to Cafeteria Program, 80 pounds of salad is enough servings for 400 students, local farmers, do children resist vegetables?, our environment teaches kids to eat bland food, Carl Buddig, Lunchables, raw snap peas, raw beets, teaching kids to appreciate better food, in some places all kids can buy are Doritos, adults are influenced by what's around us, large black pig, ground beef should be promoted, Heifer International Farm, community activism, giving a breeding pair of goats to a family, Department of Agriculture, feeding the masses, bee hives, Red Hook, chicken, chicken coops, raising poultry, culinary skills and cooking, introducing cooking concepts to children, home economics class, Dan Barber, Chipotle, Momofuku, local food does not need to be more expensive, Green Market should allow prepared foods, Renato Sardo, founder of Slow Food International, Michael Pollan, do Americans need to cook more?, food is communal, pasta is cheap, cooking rice and beans can be cheap,Should Americans Cook More? (22:00)
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should Americans focus on cooking? or should there be better prepared food options, local procurement for schools, school food as a Department of Health priority, Brooklyn Grange, Anastasia Cole, community sold food at the farm site, 20% to local restaurants, the cost of food is skewed, local branches, Bronx Terminal Market, Jack Hofner, growing seasons, vertical farming, it's not capital efficient, slow money is not something that people are interested in, community gardens, Department of Parks and Recreation, victory garden in Bryant Park, concluding thoughts, Heritage Radio Network, The Main Course, Patrick Martins, Jack Inslee, Earth Day, May 10th, event at the Urban Zen Studio, tickets are on sale at www.wellnessintheschools.org, Eric Goldstein, Natural History Museam, Crop Mob, Red Hook Community Farm, push your legislator!, food stamps, Edwards Ham, Rome, www.added-value.org,To comment on this episode click here. There are currently Comments
First Aired - 10/03/2010 12:00PM
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Download MP3 (Full Episode)
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This week on The Main Course Patrick and Katie take a look at some folks who have rejected a broken food distribution network and created their own. Scott Boggs of The Breslin stops by to describe his past as a butcher ("before it was cool") and how he's currently benefiting from growing food locally and selling it at NYC restaurants. Liza Shaw of A16 in San Francisco speaks on how they've taken the ideas of local sourcing and seasonal menus from Italy to the West Coast, and why their customers are coming back to try new things. Finally Daniel Imhoff, Editor of "CAFO: The Tragedy of Industrial Animal Factories" calls in to talk about why we need to fight back against industrial feed lots with anti-biotics legislation, local farming, and realism about the devastating health consequences of factory farmed animals. This episode was sponsored by Fairway: like no other market.
Photo 1: Breslin on W 29th St. in NYC, Photo 2: Liza Shaw of A16 Restaurant in San Francisco, Photo 3: "CAFO: The Tragedy of Industrial Animal Factories", edited by Daniel Imhoff
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The Main Course Introduction (11:22)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Roberta's, agriculture, Roberta's just had a huge article in NY Mag, Roberta's gets credit as a DIY empire, there is nothing DIY about Roberta's, lots of teamwork and expertise, no outside contractors or industrial grade products, April Bloomfield, Katy is a meat geek, laws against photos in slaughterhouses, commercial livestock productions,Scott Boggs of The Breslin (22:36)
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The Breslin, The Spotted Pig, Scott Boggs, The French Laundry, Thomas Keller, Scott was butchering for them, The Mangalista Pig, charcuterie pig, Red Wattle, Berkshire, Flying Pig Farms, value of charcuterie, Jacobson Orchard, biodynamic farming, April Bloomfield, restaurants with farms, local sourcing, sustainability, 6 day a week harvests, most farms don't have tons of storage, the story of your food as a marketing tool, Egg, Brooklyn Grange, Roberta's,Closing Thoughts with Scott Boggs (6:53)
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chefs buying food from Green Markets, there is a disconnect from food in the US, we allowed prepared foods to take over, Liza Shaw, A 16, supporters of taste,Liza Shaw of A 16 Restaurant (17:28)
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Liza Shaw, A 16, Carlo Petrini's favorite Italians restaurant outside of Italy, more pork than beef, it's important to keep food cost down as a chef, butchering in house, no two people butcher the same way, the future of the Main Course, it's a challenge to use the whole animal, ofal cuts, introduce people slowly to new things, pork liver terrine, micro seasons within seasons, VeggieWorks, bringing in small farmers as well, farmers markets, Bay Area, growing the movement, cheaper and faster isn't always better, how do we teach people to cook?, cooking TV has been a huge influence on home cooks, there is an A16 in Tokyo,Daniel Imhoff, Editor of CAFO: The Tragedy of Industrial Animal Factories (26:25)
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CAFO: The Tragedy of Industrial Animal Factories, The Foundation for Deep Ecology, Daniel Imhoff, Plundering Appalachia, what is happening with industrialization of animals for food, Matthew Scully, investigative journalists, Michael Pollan, it's very difficult to get access to animal factories, Daniel bought a majority of the photos from the AP, limited access for photographers, Confined Animal Feeding Operations, Oprah Winfrey, how much of America's meat dairy and eggs are produced in CAFOs?, the top 5% of the big livestock corporations produce 50% of all animal products in the US, flooding the market with cheap commodities, fast food is not cheaper!, is it that much cheaper to raise livestock in such an industrial manner?, health impacts, Daniel raises small livestock for his family, conscious omnivore, Diet for a Small Planet, health is something we can all agree on, high rates of saturated fats are linked to grain fed industrially raised animals, pay your farmer or pay the hospital, battling obesity, how can we change the model and still feed all Americans?, antibiotic legislation, there are 800 million hungry people in the world and 1 billion obese people, trade blogs, Heritage Foods USA is a solution!, perennial based pastured based agriculture, water filtration, Wendell Berry, return to animal husbandry,To comment on this episode click here. There are currently Comments
