Eating on The Road with Peter Kaminsky by HeritageRadioNetwork

On THE FOOD SEEN today, Yael Raviv, director of the Umami Food and Art Festival, is joined by the event’s curator, Ame Gilbert, and participating artist Terri Hanlon, as they ready themselves for Edible Architecture: Umami 2011 Gala Event on Monday, March 28th, a fundraiser to support future Umami projects.

“The Umami Food and Art Festival, was created in 2008 as a non-profit biennale event. It offers a meeting ground to people who use food as a medium and who present their audience with a multi-sensory experience in the dining room, or gallery space. The festival’s objective is to open avenues of collaboration between these artists and culinary professionals and expose them to new audiences from both the art and the culinary worlds. Choosing food as a common thread allows Umami to present new ways to look at art and to integrate art into daily life. Umami offers an environment for non-commercial, time-based art and encourages artists who work with non-traditional mediums and forms.”

Fast food on The Farm Report? On this week's episode, Erin Fairbanks is joined in the studio by Joshua Brau of Chipotle to talk about 'Food with Integrity'. Tune in to learn about the restaurant chain's stance on GMO crops, and how they are working to remove them from their menu. Why did founder and CEO Steve Ells decide to source his pork sustainably? Find out how availability and price dictate the amount of organic beans and vegetables that Chipotle can purchase. Find out how the consistency of certain products proves to be a problem for an alternative fast food company like Chipotle. What is Chipotle's stance on animal genetics? Find out on this week's episode of The Farm Report! Thanks to our sponsor S. Wallace Edwards & Sons, and thanks to Pamela Royal for today's musical break.

"90% of the corn produced in this country is a GMO crop." [8:05]

"If we can't find pork that was raised without sub-therapeutic antibiotics and in humane conditions, we just won't serve pork." [11:55]

"Fast food is an important component of the food landscape, and I don't think it's going anywhere... We're proving that fast food can be cooked in the restaurant, and that you can use good ingredients." [25:10] -- Joshua Brau on The Farm Report