Evolutionaries
LIVE 1:00-1:25pm EST
First Aired - 04/25/2010 02:30PM
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Anne Saxelby, Hilary Dennis & Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day?
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Cutting the Curd Introduction: Milkshed (20:38)
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Cutting The Curd, Anne Saxelby, Heritage Radio Network, http://saxelbypam.blogspot.com, How Not To Raise F'd Up Adults, Pam Saxelby, milk shed, New York City Milk Supply, Hilary Dennis, NYU, College of Arts & Science, thesis writing, King Corn, the dairy world is like going down the rabbit hole, much of our food supply is like that, milkshed is analogous to the term watershed, New York State landscape is ideal for dairy farming, many farmers are going out of business, New York City used to have a very strong local foodshed, swill milk, transportation routes, milk trains, alleged monopolies in the dairy industry, lobbying power, small farmers can't defend themselves, farms became more reliant on the system, the system has started to take advantage, farms are more specialized, that means that corporations have farms in a stranglehold, they only produce milk, pasteurization, homogenization, dairy trucks, processing plants, independent truckers,Hilary Dennis & Leah Mayor Discuss Monopolies in the Dairy Industry (17:37)
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dairy farmers, how much do they get paid for the milk?, paid per the hundred weight, mosty estimations, Board of Trade, it comes down to what people are willing to pay for cheese, fluxuates daily, farmers get paid a blend price for their raw milk, Sullivan country, 15 per hundred weight, price was designed to keep farmers afloat, farmers are having trouble breaking even, the system is broken, milk is no longer tied to a place, environmental studies, human health issues, advocates for raw milk argue that we shouldn't drink pasteurized and homogenized milk, there are no proper waste management systems on farms with confined animal feeding operations, automated milking machines, these systems cause mass water pollution, air pollution with methane that the cows release, cows were designed to eat grass, pasture raised cows manage their own waste problems, monocropping, diversity is a natural platform for thriveability, America's dairy farmers need to take control of the supply chain, become more diversified operations, food security, food sovereignty, Hudson Valley Fresh, value added game is a totally different skill set, Leah wants more people from the city to go out to the country and learn about food supply, revitalizing communities, 80% of the population lives in urban areas, farm tours, there is a growing population of young farmers, fight the industrial system, Roberta's, stay tuned to www.saxelbycheese.com,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2011 06:30PM
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This week on Let's Get Real, Chef Erica Wides exposes the foodiness behind "green" snack food. Why has our country become one giant evil vending machine? What can we do to find real food, as inconvenient as that can be? What drove our faithful good food fighting hero to eat (gasp) Chipotle?!?!? Find out the answers to these questions and hear what Erica's ideal snack food would be on a very relevant and useful episode of Let's Get Real. This episode was sponsored by Savorian Wines.
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Let's Get Real: Veggie Packing Peanuts (17:43)
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Erica Wides, Let's Get Real, Heritage Radio Network, Savorian Wines, Garnacha Blanca, egging out, broccoli rabe, snack food, vending machines, snacks, yogurt, junk food, power cookies, fiber, foodiness, greenwashing, carbs, sweets, inconvenience of food, Greek yogurt, honey,To comment on this episode click here. There are currently Comments
First Aired - 01/10/2013 03:00PM
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Rachel Wharton's former HRN co-host is her guest on today's Meet Your Maker! Matt Timms has been responsible for the food competitions The Takedowns for the past ten years. Matt's next event is the Meatball Takedown, taking place on January 27th, 2013 at Brooklyn's The Bell House. Hear why Matt decided to start hosting food competitions, and some of the roadblocks he hit during his earliest Takedowns. Find out why roller girls are the ideal contestants in Matt's competitions. Listen in to hear Matt and Rachel talk about the world of food professionals and enthusiasts, and why Matt wants to make his events accessible to everyone. What ideas for Takedowns have been failures, and what cities are great for food competitions? Find out on this installment of Meet Your Maker! This program has been brought to you by 360 Cookware.
"I like the term 'fooder' (as an alternative to 'foodie') because it implies something active. Pushing food through your face - anyone can do that!" [3:50]
"At the end of the day, all I've ever wanted to do is throw parties. And it's worked out very well!" [8:30]
-- Matt Timms on Meet Your Maker
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No Chefs Allowed! (17:00)
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tofu, cookies, ice cream, meatballs, The Bell House, local, Matt Timms, bacon, The Food Takedowns, DIY, food movement, foodies, Roberta's, potluck, chili, Bar Matchless, Sterno, entry fee, salsa, fondue, heavy metal, Satan, War Pigs, chefs, food professionals, warrior princess, Jenn de la Vega, deer hunting, breakfast, saucy, testicle,Hot Sauce and Ice Cream (14:08)
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Huntronik, emails, tasting, spaghetti, Cincinnati chili, purist, gluten-free, vegan, vegetarian, Botanic Gardens, Denver, roller derby, badass, state fair, sponsor, hot sauce, New Orleans, LGBT, Boston, kosher,To comment on this episode click here. There are currently Comments
