Beer Sessions Radio
LIVE 5 - 5:45pm EST
First Aired - 06/17/2013 07:00PM
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Straight from the farm, and into your glass! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking with two brewers who put their own spin on the term 'local'. Paul Dlogukencky represents Long Island with his nanobrewery, Blind Bat Brewery. Tune into this episode to hear how selling at the Greenmarket has allowed for many Blind Bat collaborations. Hear about Paul's Long Island Potato Stout, and why it's important to get the word out about local breweries. Jason Sahler is a longtime homebrewing hoping to take the professional route with Strong Rope Brewery. Tune in to hear Jason talk about his love for local ingredients, and why beer should reflect the seasons. Hear about some of Jason's unique recipes featuring raspberries, basil, plantains, lavender, and more! Thanks to our sponsor, Hearst Ranch.
"All brewers should consider selling at Greenmarkets because you are exposing yourself to people into local food- locavores. Many people at the Greenmarket have never heard of any of the breweries on Long Island!" [4:30]
-- Paul Dlogukencky on Fuhmentaboudit!
"If you're part of a CSA share, sometimes you get too much stuff and you can't actually use it. Freeze stuff if you can." [25:15]
-- Jason Sahler on Fuhmentaboudit!
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Blind Bat Brewery (16:13)
Tags:
homebrew, Homebrewklyn, farm to glass, Blind Bat Brewery, Paul Dlogukencky, Long Island Potato Stout, brewing system, kegging, bottling, Greenmarket, Long Beach, coffee beer, farmer's market, dry Irish stout, organic, oysters, sweet potato saison, pumpkin ale, nutmeg, berries, beekeeping, basil, wine, thai basil, wheat, Brewing with Wheat, smoked wheat, barley, Jason Sahler,Jason Sahler (16:17)
Tags:
Jimmy Carbone, local homebrewers, Strong Rope Brewery, local, seasonal, basil raspberry brown ale, fruit beers, pasta, dry hopping, bay leaf, plantains, Cuba, baking, frozen fruit, CSA, heirloom varieties, local farmers, honey, hop farmers, Valley Malt, lavender, blackberries, blonde ale, rhubarb cider, whey, urban brewing, whey-fermented sodas,To comment on this episode click here. There are currently Comments
First Aired - 07/19/2009 02:00PM
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On this week's Heritage Radio Network Special: Named after the river that runes through Durham, North Carolina, Eno will offer a revolutionary twist on the farm-to-table movement. Here's the scoop:
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Eno: From Farm to Table In 9 Miles (11:12)
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Durham NC, Richard Holcomb, Coon Rock Farm, farm-to-table dining, revolutionary restaurant models, Jamie DeMent, Jamie's culinary and career background, North Carolina traditions, preserving, canning, getting in touch with good food production, Zely and Ritz Restaurant in Raleigh North Carolina, Richard grew up farming, Richard's purchase of Coon Rock Farm, Richard's professional and culinary background, Marco Shaw: Head Chef of Eno, Shaw's farm-to-table experience, Marco's menu will change daily,Why Is Farm-to-Table and Sustainable Eating So Important (12:44)
Tags:
menu to change according to weather, farm-to-table is good for the farm and good for the table, whole animals, utilizing off-cuts, inventive menu design, making the Eno model affordable, low transportation costs, Eno meant to re-create experience of living and eating off a farm, media attention, pay a little more from your hamburger and get it local, Eno's Grand Opening, www.enorestaurantandmarket.com, market component to restaurant, take out breakfast, buy anything on the menu at the marketplace to go, 8 miles from farm to table, provides more access in Durham area to food people should be eating, educational component to Eno's program, braising, stewing, servers must take a weekly shift on the farm, servers better educated about food they are offering, why is the farm-to-table model so vital to the well-being of American foodways?, why has there been a resurgence in interest in farm-to-table movement?,To comment on this episode click here. There are currently Comments
First Aired - 06/16/2009 06:30PM
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Erica talks veggie preparations and techniques with chef and farmer David Ramirez.
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Cooking Vegetables: A Primer (8:10)
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how to cook vegetables, Dave Ramirez, The Lantern Chapel Hill, in Fall 2008 Dave switched from restaurant to farming, sub-acre farming, seasonality, Chanterelle,Cobbling Gardens Together with Dave (11:45)
Tags:
backyard gardening, patching together farms from several backyards, square foot gardening, great possibilities for farming, Dave is growing salad greens, heirloom tomatoes, chilly peppers, snow and snap peas, green beans, all naturally grown, protect themselves from insects via natural means, sometimes they lose crops, Chefs Garden in Ohio has extended their growing season using greenhouses, seasonality, Dave sells to restaurants and farmers' markets, farmers' market in Hillsboro has not suffered from local economy, locavore movement gaining strength and visibility,Cooking Seasonal (20:40)
Tags:
Dave Ramirez, average age of farmers, finding next generation of farmers, University of Washington, organic farming program, Michael Pollan, In Defense of Real Food, eating seasonally, preparation, cleaning, spin dry, old washing machine, mesh bag, storing salad greens, ziploc with air, paper towel, packaged greens are a week old, sauteeing, braising, southern style, techniques, blanching, softens, drop it in ice water, handle your vegetables as little as possible, let them stand for themselves, roasting vegetables, Chef's Garden, Ohio,To comment on this episode click here. There are currently Comments
