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First Aired - 11/22/2009 12:00PM
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It's time for another Green Market update on The Main Course! Katy Keiffer is joined by Michael Hurwitz & Liz Corollo who give us a report on what's in season and what the future holds for the markets.
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Main Course Introduction: Greenmarket! (20:29)
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Katy Keiffer, Liz Corollo, Michael Hurwitz, The Main Course, end of the growing season, hard squash, collard greens, delicata squash, Bill Telepan, brazed bacon, apple cider, holiday cookbooks, Thanksgiving recipe packets, customer relations, Cayuga Pure Organics, farmers got hammered this season, fall has been so mild the growing season hasn't ended yet, job creation, elitist quality of green market, health resources, lower income communities, Union Square wasn't as nice before the green market, Department Of Health, industrial agriculture, sustainable agriculture, Tom Vilsack, polenta, Roberta's, Greenmarket, carrots, markets, Ithica, vegetables, infrastructure, affordability, cabbage, Brussels sprouts, broccoli, cauliflower,Industrial vs. Sustainable Agriculture (8:36)
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Patrick Martins, limiting the use of synthetic fertilizers, industrial run off of water, food for export, big agriculture, local solutions to feed populations, local farms, educating the public on how to make smart food decisions, there is no local grain industry, health bucks, South Bronx, Michael Pollan, Roberta's, mills and workers don’t exist,Turkey Report With Patrick Martins (12:10)
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Good Shepherd Poultry, heritage turkeys, Frank Reese, government policy, agricultural models, low expectations for farmers in America, it's hard to run a slaughterhouse, government help to model a slaughterhouse, new appointments, farmers markets are not the only solution, don't overcook a heritage turkey, use a thermometer, breeders, genetics, traceability, http://www.meetingplace.com, distribution,Price Supports & Improving The Food System (18:21)
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price supports, government supported milk prices, farm bill, there needs to be more money for research and development, health care, organic standards, Wall Mart, City Council, changing the eating habits of children, slow food, improving school food, chicken McNuggets are ground up chicken bits, bench trim, we are programmed to love salt fat, there is a difference between small scale fishing and industrial fishing, volunteer training, economics, nutrition, seafood, food is a bipartisan issue, national panels,To comment on this episode click here. There are currently Comments
First Aired - 02/20/2011 12:00PM
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This week's guest on The Main Course is Jacquie Berger, Executive Director of Just Food. Jacquie demonstrates how allowing communities to work alongside the organization helps Just Food helps connect farmers and families. Tune in and learn more about the upcoming CSA Conference on March 5th and find out why restaurant supported agriculture is so important in today's fight for good food. Later on the show, Deborah Krasner - author of Good Meat. Deborah breaks the book down and explains how keeping a strict meat diet taught her the real benefits of pasture raised product. Tune in for the debut of HRN's very own Chicago Dispatch with correspondent Heather Sperling. This episode was sponsored by Fairway Market. For more information visit www.fairwaymarket.com
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The Main Course Introduction (8:49)
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The Main Course, Patrick Martins, Katy Keiffer, Fairway Market, Steve Jenkins, conference recap, Francis Schott, The Restaurant Guys, defending the $10/pound heritage turkey,Jacquie Berger of Just Food (17:56)
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Jacquie Berger, Just Food, a just and sustainable food system, making sure all New Yorkers can overcome the obsticles standing in the way of good food in their communities, urban farmers, local farmers, CSA, food justice, advocacy, beekeeping, community and food education, people don't know how to eat seasonally, good food movement, building a community, meeting your farmer, micro communities, the term CSA is being blurred in NYC, Just Food supports a bare bones model, no middle man, www.justfood.org, Farm School NYC,More on Just Food (23:32)
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JustFood.org, Just Food gets support from many different organizations, sustainable funding, the art of running a major non profit, no frills attitude, allowing communities to work in partnership with the organization, restaurant supported agriculture, The Black Project, community food education program, cooking demonstrations, bridging language gaps, Food sovereignty, do we have food rights?, some communities don't have options, advocacy training programs, farm fresh produce, subsidy programs, Wholesome Wave, Paul Newman, Michel Nischan, organic labeling, people need access to fresh produce, food stamps, nutrition entitlement programs, food reports, why are there so many organizations with the same goals?, CSA Conference on March 5th, go if you want to learn anything about local food, meat CSAs,Deborah Krasner (20:02)
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Deborah Krasner, Good Meat, pasture raised animals are different and better for you, it tastes better and cooks much differently, when you buy a whole animal the price goes down substantially, all meat diet, drop in cholesterol level, health benefits of grassfed and pasture raised meat, different health profiles emerge when you eat this food, EatWild.com, farmers county by county, Dickson's Farmstead Meats, decision tree, cut by cut, whole animal cooking, creating a recipe for every part of every animal, ofal, unfamiliar cuts, overcooking heritage meats makes it taste like commodity, differences between commodity and pasture raised meat, never overcook grassfed meat, fast and hot or low and slow, braising cuts,Sam Edwards Calls in (15:54)
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Sam Edwards, S. Wallace Edwards & Sons, SurryFarms.com, treating pasture raised product different, fat ratio, marbling, aging, curing, differences in feed, weight differences in breeds, using food stamps at CSA's, revolving loan funds, 40 pounds of meat can still fit in a small freezer, the more you buy the cheaper it is, meat can go pretty far, meat as a condiment, not always the center of the plate, steak as a status symbol, puritan qualities, Bernie Sanders,To comment on this episode click here. There are currently Comments
