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First Aired - 04/23/2013 02:00PM
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Peter Hoffman, chef of Back Forty and Back Forty West, is known for his commitment to local food. In this HRN Community Session, Peter explains why eating local isn't alway the best choice. Nathaniel Coburn calls Peter to talk about how the Greenmarket inspired his love for local, seasonal food. How did the idea of 'local' become a joke among restaurant goers? Hear why Peter supports sustainable fisheries no matter their location, and why he sources his seafood from places as far away as Norway. How do farmed fish compare to those that were caught in the wild? Hear why Peter hopes that sourcing fish from distant locations will make consumers more aware of seasonality and overfishing. Thanks to our sponsor, Hearst Ranch, and thanks to Obey City for today's music.
"In different ways we can look at the overall impact that we're having, and 'local' might not be the best choice in terms of seafood." [10:00]
-- Peter Hoffman, Chef - Back Forty and Back Forty West
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Fish & Sustainability (27:32)
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Peter Hoffman, sustainable sourcing, Back Forty, Back Forty West, seafood, farmer's market, menu, farm, local, dayboat scallops, hipster, flavor, spices, Chef's Collaborative, sustainable fisheries, locavore, Norwegian cod, antibiotics, salmon agriculture, skepticism, Norway, wild, marine protein, halibut, farmed fish, overfishing, mollusks, clams, skrei, migratory cod, affordability, seasonality, industrial food, Bluefin, tuna,To comment on this episode click here. There are currently Comments
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Catch It, Cook It, Eat It Introduction: Fulton Fish Market (13:11)
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Fulton Fish Market, Hunts Point, The Bronx, the market is not what it used to be, it's cleaner and the fish last longer now, no rain or snow, regulated 40 degrees year round, weird looking fish, deep sea fish, there used to be tourists at the old market, changes in the economy, shellfish, oysters, scallops, Nantucket Bay, razor clams, halibut, shrimp, cod,Saltiest of the Salty Fishermen at the Fulton Fish Market (19:38)
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Tekserve, salty fisherman, Crown Fish, swordfish, tuna, red snapper, not many women at the market, every movie made about New York used to have footage of the fish market, South Street Seaport, Sloppy Louis', Peter Luger's, clams with garlic, Andrea's Fish, production has improved at the new market, expansion, immigration, crazy sleeping schedules, Jungle 2 Jungle, not many of the workers enjoy The Bronx, modern facilities, bad economy, recession, baby scallops, nocturnal, fish sells itself, 99.9% of New York's fish come from this market,To comment on this episode click here. There are currently Comments
First Aired - 09/13/2009 05:30PM
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Download MP3 (Full Episode)
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On the second installment of The Mr. Cutlets show, Josh Ozersky picks up right where he left off. Josh shares his beef with grass-fed cattle, unveils his grand meatball plan and celebrates some origins and techniques for New York City's best fried chicken
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The Mr. Cutlets Show Introduction: Caged Veal (10:23)
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Josh Ozersky, Kate Weiss, The Mr. Cutlets Show, cucumbers, Fairway, dry aged rib steak, USDA, prime, choice, standard, select, cutter, canner, what they call prime now, they used to call choice, social promotion of meat, Japanese breed steak, Minetta Tavern, Prime House, high powered steak programs, Kobe, marbling, muscle tissue is an inactive ingredient, the fat is the meat, and the meat is the vegetable, micro marbling, copious marbling, grass fed meat, force fed corn cobs, corn is a cheap sweetener, prime meat has a mellow sweetness for it, cow massaging propaganda, anti meat activists are energized by the idea of the poor pathetic penned veal, meat, you can't get micro marbling with grass fed beef, Kobe animals are massaged because of the awful conditions they are kept in,Josh & The Meatball Contest at the New York Wine & Food Festival (10:48)
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Roberta's, Italian meat cookery, Kate's dad is a cardiologist, meatballs, star chef's, New York Wine & Food Festival, Josh will be a judge at the Rachel Ray burger bash, Josh will be a contestant in the meatball contest, Mike Tarino, http://arazor.tumblr.com/, www.the-feedbag.com, Michael J Cirino, the volcano, deep fried pork meatball with a hot liquid veal center, veal tomato slurry, gelatin, liquid nitrogen, spaghetti, Michael White, Pat LaFrieda, DeBragga, meat trade,Fried Chicken Techniques: The "Seltzer" Method (10:11)
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Pies n Thighs, fried chicken, deep fried chicken, Roberta's, biscuits, Michael Porsche, Steven Tanner, Egg, brine, http://twitter.com/pignegg, cooking fried chicken with seltzer water, organic chicken, arugula, Andrew Carmellini, Locanda Verde, Greenwich Hotel, MOMA, panko breadcrumbs, traditional southern chicken never had breadcrumbs, Momofuku, Dovetail, gnocchi, halibut, New York is a great meat city,To comment on this episode click here. There are currently Comments
