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First Aired - 09/27/2011 06:30PM
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This week Let's Get Real goes ripe for seasonality as Chef Erica Wides expounds on the disillusionment that foodiness has created: that seasonal items like strawberries are good and available all year round. Fighting this notion of faux-seasonality Erica will guide you to making smarter choices that that you don't need to be an elite Brooklyn foodie to follow that allows you to fight foodiness at the same price for fast food. As the seasons change maybe it's a good time to think about doing the same with your eating habits, so Let's Get Real. This episode is sponsored by Whole Foods Market.
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Faux Seasonality (34:47)
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Let's Get Real, Erica Wides, Michelle Bachmann, seasonality, produce, fruits and vegetables, Bible, the ripeness of fruit, foodiness, Wall-E, diabeatus, processed corn, processed meat, year-round seasonality, faux-seasonality, New York Times, Mark Bittman, fast food, fast food is cheaper, fast food is easy, people can't cook, ripe peaches, strawberry flavor, cousins, food deserts, suburbs, not knowing how to cook, fluke, Montauk, protein, roasting vegetables, collander, foodie, Brooklyn, elitism, Roberta's, food practicality, food fascist, apple season, pear season, Thanksgiving, turkeys, strawberries, seasons for dummies, raised on foodiness, fake farmer's market, farmer's markets, asparagus, eating with the seasons,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 - 09/06/2009 01:00PM
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On a special Q Report, Patrick Martins & Gabe Rosner preview two new Heritage Radio Network shows with hosts Nicole Taylor & Cathy Erway. Plus, producer Jack Inslee and engineer Nat Weiner step from behind the curtain to discuss the state of the network.
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Q Report Introduction (3:02)
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Paradise Locker Meats, Patrick Martins, Gabe Rosner, motorcycles, Roberta's, luau, competitive drinking, new shows, Hot Grease, Cheap Date,Nicole Taylor Talks About Her Upcoming Show: "Hot Grease" (13:53)
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Hot Grease, Nicole Taylor, show description, everyday feel, Wall Mart, Athens, Georgia, sustainability, B 52's, R.E.M., Widespread Panic, Michael Stipe, Taco Stand, Farm 255, 5 & 10, pig roasting, working middle class neighborhood, everybody has a garden in the south, rooftop gardens, internet based gourmet chocolate, local supplies, upcoming show preview, social etiquette, slow food Atlanta, Piedmont Park, Brownstone Books, cookbooks, Hot Five, holistic approach, food culturist,Cathy Erway of Hapa Kitchen & Not Eating Out In New York Talks About Her New Show: "Cheap Date" (15:08)
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Paradise Locker Meats, Cathy Erway, Hapa Kitchen, Not Eating Out In New York, heritage breeds, Cheap Date, pig roasting, pig roasts are archaic, Brooklyn Yard, Snacky Tunes, recipes for dates, home cooks, economical, creating a date meal for under $15 including a bottle of wine, turkey from greenmarket, Burger King, food prices have risen in the past year, recession, it's harder for farms to make a profit, cooking is always cheaper than going out, Julie & Julia, Julie Powell, Michael Pollan, Chipotle, kebab stands, Momofuku ssam bar, fast food, Ted Turner claimed he was going to open 500 Bison restaurants, Jane Fonda, Michael Vick,Jack Inslee & Nat Weiner Talk About the Past, Present & Future of Heritage Radio Network (13:19)
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iTunes, WNYU, Bethlehem, NBC, Jack Inslee, Heritage Radio Network, Wreck Tech, weekly audio recap, we have podcasts, history of the network, Heather Hyman, Jack and Nat studied Music Technology at NYU, Bernie Wides, 24 hour streaming content, Jay Leno, Real People, variety show, Patrick rearranged the studio, Nat has a history in radio,Liza Shaw of A16 Restaurant Talks Seasonality & Regionality (11:41)
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Liza, San Francisco, curing, aging, whole pigs, whole cows, rustic authentic Italian food, sausages, meatballs are leftover product, regionality, Italian Restaurants, greatest hits menus, specific regions, mountain food, butter belt, oil belt, local farms, Naples, seasonality, public schools, Iowa, elitist world view, Carlo Petrini, kitchen dynamic, environmental groups, A16 Restaurant, A16 is a highway through Southern Italy,To comment on this episode click here. There are currently Comments
