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Why We Cook - Episode 30 - The Aughts: The Good, The Bad and The Muddly
First Aired - 01/12/2010 06:30PM

On this week's Why We Cook, Erica takes a look back at the decade to reflect on what she sees as the ten best things to happen to American food in the 00's.

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Sponsored by Hearst_logo
Hosted By Erica-correct

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The Best (And Worst) of The Decade (5:40)

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seeing the past decade through the eyes of a culinary professional, explosive growth in the organic and sustainable world, rampant creativity by American chefs, embracing American-grown products, return to pre-automated and industrialized food systems, also massive growth in fast food, growth in monoculture, Americans continue to feed on a diet of corn-based products,

Top American food Trends of the 00's (13:05)

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number one: sustainability and re-purposing of materials, number two: Portland Oregon's burgeoning food culture, Oregon has second highest unemployment rate in the country, Portland's food cart system, number three: the new American handmade artisanal cheese movement, number four: the return of the butcher, returning the craft of processing meat to the artisan,

The Backend of Erica's Top Ten (10:16)

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number five: beekeping becomes legal in NYC, until now beekeping has been illegal in NYC, bees were considered vermin, without urban bees there would be no parks no plants and no flowers, number six: the new NYC supermarkets, spectacular variety in produce sections, number seven: more media attention on food, massive explosion in enrollment in culinary school, number eight: boom in microbrewing and handcrafted beers, beer now is where wine was ten years ago in terms of acceptance and variety, beer seen as a legitimate beverage to pair with food, number nine: the chocolate movemet, single origin beans, custom blends, number ten: we are finally starting to see a connection between food and health,

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A Taste of of the Past - Episode 3 - History of the Hamburger with Andrew Smith
First Aired - 01/07/2010 12:00PM

On this week's A Taste of the Past, Linda Pelaccio hosts famed food writer Andrew Smith to talk about the history of the hamburger and the emergence of McDonald's, one of Smith's thirty most important food moments in American history.

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Sponsored by Fairway
Hosted By Lindanew

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Food Writer Andrew Smith Introduces His Work (10:40)

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Andrew, Encyclopedia of Junk Food and Fast Food, professor of Food Writing at The New School, Eating History: Thirty Turning Points in the History of American Cuisine, The Hamburger, Andrew is General Editor for the Edible Series, where did the hamburger originate, evidence of first hamburger in 1893, hamburger is originally a street food, the hamburger is the #1 American sandwich, when McDonald's first hit Southern California in the 1960's there was nothing like it, The McDonald brothers started McDonalds not Ray Crock, without Ray Crock the McDonald's empire would never have been created, does the hamburg have any connection to Hamburg Germany?,

The Birth of the Burger and McDonald's (9:11)

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the emergence of McDonald's is one of the thirty turning points of American culinary history, in its nascent stages quality control allowed for every McDonald's to provide the same exact food, now small variations exist especially internationaly, White Castle pre-dates McDonald's, McDonald's modeled their restaurants after Henry Ford's assembly line model and White Castle's model as well, KFC also existed before McDonald's, the Henry Ford model is the basis for the fast food industry, almost 25 million people eat fast food daily, the speed at which Americans eat is uncommon throughout the world and speaks to how little we care about food, foie gras stuffed hamburger, Andrew found 1,500 different types of hamburgers while researching for his book, McDonald's is doing very well in the recession, the $5000 hamburger in Vegas, everything old becomes new again,

More Modern Food Trends (7:50)

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Food Historian Andrew Smith, hamburger and meatballs are always in because they are so low cost, Salisbury Steak named after General Salisbury, invented to be easily digestible by soldiers, meatpackers ran a dirty business once burger became industrialized, lots of people got sick when burgers first became industrialized, Food Writers Conference, the Gourmet closing, www.foodwritersconference.com, diversity within the meatball/hamburger food group,

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The Q Report (w/ Lyanda Lynn Houpt & Mo Frechette)
First Aired - 10/04/2009 01:00PM

Author of Crow Planet, Lyanda Lynn Houpt talks on the Q Report about social interaction amongst crows and their environment. Mo Frechette joins to talk about his experience as a mail order expert.

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Sponsored by Tekserve
Hosted By Patright

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Q Report Introduction (9:36)

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Olympics, New York Times, book review, tune in to the issues regarding food policy, conservative website run by National Cattlemen's Newsletter, www.meatingplace.com, James McWilliams, Sarge Gravert, great meat industry contributors, labeling, traceability, arrows aimed directly at the heart of meat industry, cap and trade issues, Portuguese,

Author of Crow Planet: Lyanda Lynn Houpt (10:14)

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Seattle, Washington, Crow Planet: Essential Wisdom from the Urban Wilderness, many closely related crow species, the American Crow are typically seen, known to coexist well with man, environments change rapidly, crows adapt well to change, can use previous experiences to determine how they act, crows have memories and can teach younger generations behaivors, intelligence comes in to play, new behaviors amongst crows in last generation is dropping nests or a snail on the road, omnivorous,

The Social Intelligence, Language and Environment of Crows (11:01)

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length of sounds, the idea of a predator, food sources, why do crows flock together, families, in Autumn crows find roost sights in the evenings, in the Spring crows nest, crow nannies, a crow can mate for life, mythological and cross cultural meanings, vultures, crows in an urban setting, hang out in the winter on tops of buildings, will eat french fries, in summer they nest in the trees, in urban areas crows nest higher up, serious predators, red tail and broadwing hawks, owls, cats, rats, observation of meaning behind communication amongst crows, researchers learned twenty different crow vocalization, modern researchers believe there are hundreds of unique vocalizations, raccoons, monogamy, in the day they scavenge for food,

Mo Frechette puts the M and O in Mail Order (7:29)

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Zingermann's mail order, mail order as next move for independent farmers, biggest challenges of mail order, transportation, shipping, hardest for farmers or people with no retail outlet is getting customers, Zingermann's grew through walk ins, University town, people traffic always changing, catalog companies, Dean and Deluca, coop list acquisitions, abacus mailing list, have to have a list to start, privacy protection, buying names, frequently sending catalogs in the holiday seasons, between eight and a hundred thousand catalogs sent at a time, many mail order businesses are booming during the holiday season, forty to fifty to even ninety percent increase during the holiday season, No Impact Man's no impact,

Customer Relations via the Anonymous World of the Interweb (7:00)

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you can be web only but print campaign are important, catalogs are portable, phone system training has always been important, more time spent talking to customers, not an industry standard, gives insight on what the customer wants, sourcing new products, grunt work, tastings of fifty or sixty foods, if any are chosen one or two products per tasting, product selection, the internet isn't always, quality and inventory issues, solicited and sought out,

Food Trends and Tips with Mo Frechette (8:29)

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food trends, salumi having a comeback, delivery times are a hard challenge for charcuterie makers, currently happening in Brooklyn, Jewish foods in New York, keeping in touch keeps your customers, Ari Weinzweig's book Guide to Better Bacon, America's greatest fat, includes 42 recipes, Sy Ginsberg's corned beef, you can never over mail your best customers, Mo would suggest a resurgence of butcher shops,

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