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First Aired - 05/14/2012 12:00PM
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This week on After the Jump, Grace Bonney chats with Jason Goodman, Executive Director/Co-Founder of 3rd Ward, a multi-disciplinary workspace and education center in Brooklyn, NY. Find out what drove Jason to create a place where you can experiment, practice and polish your craft and creativity and how his artistic background helped drive his vision. Hear what makes Brooklyn such unique place and the perfect setting for a DIY space like 3rd Ward. This program was sponsored by S. Wallace Edwards & Sons.
"Brooklyn is not really about one thing. There are fashion designers, photographers, furniture makers, hackers, and more. That big mixture of people who share a similar DIY ethos makes 3rd Ward successful and Brooklyn very interesting."
"We're entering an age where lots of programing is considered basic literacy."
--Jason Goodman, Executive Director/Co-Founder of 3rd Ward on After the Jump
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Jason Goodman of 3rd Ward (16:15)
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3rd Ward, Jason Goodman, Executive Director/Co-Founder, industrial designers, work studios, arts education, Jeremy Lovitt, on demand resources, community, graphic design, membership, bicycle repairs, bike operated drink mixer, Band of Bicycles, creative communities, computer classes, multiple mediums, woodworking, metal working, computer programming,Expansion & Dream Goals (14:36)
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small business operation, business models, Marty Markowitz, kitchens, regulations, small food production, wood and metal shop, production facilities, Philadelphia, workshop of the world, Urban Ink, Washington DC, H Street, factories, residency, jason@3rdward.com, arts and crafts,To comment on this episode click here. There are currently Comments
First Aired - 10/03/2010 12:00PM
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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
First Aired - 06/12/2011 02:00PM
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This week on The Mike & Judy Show, Mike Edision & Judy McGuire continue their conversation about ghostwriting with authors Keith Eliot Greenberg and Valerie Frankel. Tune in to hear stories about Joan Rivers and her plastic surgeries, and why James Frey is so despicable. This episode was sponsored by Whole Foods Market.
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The Mike & Judy Show: Ghostwriting Continued (14:30)
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Heritage Radio Network, The Mike & Judy Show, Mike Edison, Judy McGuire ghostwrote a Hardy Boys novel, Valerie Frankel, Keith Eliot Greenberg, Nancy Drew, Climax Magazine, Cherry Magazine, James Frey, authenticity, Ric Flair, To Be The Man, everybody thinks they have a book inside of them, Joan Rivers, plastic surgery timeline, roller derby, Whole Foods Market,Authors as Brands (16:37)
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James Patterson, Mary Higgins Clark, V.C. Andrews, Tom Clancey, ghostwriting, authors as brand, celebrity ghostwriter pairings, It's Hard Not to Hate You, new novel from Valerie Frankel, fiction factories, James Frey, Oprah Winfrey, David Sedaris, stretching facts, reality TV, wrestling, authenticity, Paul Simon, Snooki, Jersey Shore,To comment on this episode click here. There are currently Comments
