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First Aired - 06/29/2009 07:00PM Download MP3 (Full Episode)
Hosted By
Saraho
Sponsored by
Edw116_150x150_042910sm
Sarah interviews Dan and Bill Purdy of Purdy & Sons Foods in Sherburne, NY, about their pet projects in music production and their band, The Cosmic Elvis Entities.

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First Aired - 02/08/2010 03:30PM Download MP3 (Full Episode)
Hosted By
Hotgrease
Sponsored by
Wfm
This week on Hot Grease, Nicole Taylor looks back on a the Whole Foods panel she spoke at, and talks about the current relationship between social media and food.
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First Aired - 11/07/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Edw116_150x150_042910sm
This week on The Main Course Patrick and Katy talk to Matthew Weingarten of Sodexo about the important (and admittedly difficult) process of improving the food in our institutions: schools, museums, stadiums, and more. Next Chris Parachini, owner of Roberta's, stops by to talk about the myriad of projects he and the Roberta's team have going on--including a burgeoning catering wing and a new slice joint in the works. Joshua Sharkey owner of Bark Hot Dogs talks about what good hot dogs are made of, what not-so-good hot dogs are made of, and why minimalism is key to a great dog. Finally Patrick and Katy set off a new series exploring the food scene in cities around the US; food critic Tim Carman talks to them about Chicago hot spots and the diner that Obama made a mecca.

Photo 1: Matthew Weingarten, Photo 2: Chris Parachini, Photo 3: Joshua Sharkey (right)

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Heritage Radio Network, S. Wallace Edwards & Sons, The Main Course, Patrick Martins, Katy Keiffer, Matthew Weingarten, Executive Chef of Sodexo, sustainable sourcing, waste management, water usage, energy management, public school food, Patrick is sick of the school food talk, no win situation financially, we should focus on corporate cafeterias, private schools, Sodexo is a food service based company, community based services, a call to entrepreneurs: distribution is key!, there is population density in New York, it's hard for somebody new to break in, new processing facilities could help make regional networks, vertical integration, institutional change, Heritage Foods USA is working with Virginia Tech and Emory University,
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Cherryholmes, Chris Parachini, Roberta's, has grown into a business, do it yourself movement, everybody at Roberta's makes their own job, how does Roberta's keep up with all the projects they have going on, the mobilization of Roberta's, the small projects don't supersede the bigger concepts, Brooklyn Grange, rooftop farm, you can feed a good amount of people with an acre, Roberta's is always a project or two ahead of what the infrastructure can support, growing the movement, Gabe McMackin heads the catering department, anything anytime anywhere, catering the Scope Art Festival, 30,000 people over 5 days, Chris's hobbies, sailing, behind the scenes at Roberta's, Josh Corey, he has more work than a human can do in a day, on site carpenter designer and handyman, development of the kitchen, Best Pizza just opened,

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