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First Aired - 11/29/2012 01:00PM
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The Farm Report takes a trip to Chile this week, as Erin Fairbanks is joined by Felix de Vincente, Chairman of Prochile, and Blas Tomic, Head of Fundacion Imagen de Chile. Learn about the climate, culture and foods of Chile as Felix and Blas talk about the advocacy work they do for the country and what makes it such a special and unique place. What is the average farm size in Chile? What is it like being a farmer in the South American country? Learn how salmon found its way to Chile, and how agriculture plays such a huge role in the nation's economy. Later, tune in for this week's GrowNYC Market Update with Jeanne Hodesh and Jack Inslee! This program was sponsored by S. Wallace Edwards & Sons.
"The modernization of our agriculture began 30-40 years ago very seriously, which began with the structural properties. The incorporation of technology and the globalization process put Chile in contact with the demands of the world..." [20:00]
"We have a climate that in the center of our country really resembles California." [35:00]
"We don't export anything with genetic modification at all." [38:00]
-- Blas Tomic, Head of Fundacion Imagen de Chile, The Farm Report
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South American Terroir (18:08)
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Felix de Vicente, ProChile, Blas Tomic, Head of Fundacion Imagen de Chile, South America, climate, terroir, growing seasons, import, export, seasonality, provenience, Chilean farmers,Fishing, Traceability, and GMO Labeling (27:41)
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salmon, local fisherman, fisheries, Chilean Sea Bass, avocados, berries, growing conditions, traceability, GMO, organic certification, pink lady, GrowNYC Market Update, balsamic, pumpkin pie, seasonal, winter, mustard, Cayuga Pure Organics, local mustard, cabbage, braised purple cabbage, sauerkraut, The Brooklyn Kitchen, Christmas trees,To comment on this episode click here. There are currently Comments
First Aired - 06/13/2012 11:00AM
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On this week's episode of Taste Matters, host Mitchell Davis chats with Fabio Parasecoli, Associate Professor and Coordinator of Food Studies at The New School. They discuss the role that food plays in pop culture and the media landscape of the 21st century. Hear how the celebrity chef and buzz word culture has changed the way we think about food and collective health. Why has food become so cool? How has globalization affected the way we eat? Join in on the conversation and learn more about food systems, identity and generational shifts on Taste Matters. This program was sponsored by White Oak Pastures.
"Looking at pop culture allows us to get a pulse of what people are collectively thinking."
"This element of coolness [surrounding food] can be used as a factor of distinction. So what happens to the people who are not cool enough to have access?"
"I think what's happening here [in the United States] is that people are realizing that there's potential to create a sense of community around food and a sense of local identity."
--Fabio Parasecoli, Associate Professor and Coordinator of Food Studies at The New School on Taste Matters
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Pop Culture & Food Systems (16:53)
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Fabio Parasecoli, Associate Professor at New School, Food Studies, food and pop culture, advertising, graphic design, menu design, food media, late night talk shows, celebrity chefs, buzz words, authentic, local, sustainable, obesity epidemic, collective health, sustainability, farmland, food systems, globalization, identity, food justice,Culinary Identity & Traditions (13:04)
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agricultural history, global food trends, food traditions, American food identity, locavore, Charleston, culinary traditions, regionalization, geography, nature of origins, authenticity, politics, immigrant culture, artisanal food, local production, farm to fork restaurants, industrial mass crop production, corn producers, food representation,To comment on this episode click here. There are currently Comments
First Aired - 01/16/2013 11:00AM
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Francis Lam finally finds his way to the HRN studios on "Taste Matters" with Mitchell Davis! Francis Lam is a food writer, Top Chef Judge and editor at large at Clarkson Potter Publishers. Today's conversation focuses on culture and authenticity as it relates to food. Why do American raised-American born chefs cooking immigrant cuisines tend to be more heralded than actual immigrants cooking their own cuisines? Mitchell and Francis discuss the relationships between ethnicity, expectations, traditions and cuisine through various contexts. Francis also discusses his new gig at Clarkson Potter Publishers as Editor-at-Large and the current state of print media. This program was sponsored by 360 Cookware.
"Authenticity [in food] is always a moving target." [05:33]
"Ethnic cuisine is expected to be cheap - but for some reason we suspend that [expectation] for chefs who are photogenic and smart. We treat them as ambassadors." [9:59]
"In some weird, perverse ways the old way of doing things has only been reinforced - because it's that much harder for small publishers." [27:07]
--Francis Lam on Taste Matters
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Francis Lam-Authenticity of Ethnic Cuisine (15:04)
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Francis Lam, Clarkson Potter, food writing, American Food, traditional cuisine, immigrant culture, authenticity, ethnic cuisine, Japanese communities, ethnicity, race,Food Culture In America (16:21)
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Pok Pok, Thailand, childhood food memories, food media, cookbooks, print media, publishers, journalists, writers,To comment on this episode click here. There are currently Comments
