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First Aired - 12/05/2010 03:30PM
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It's almost officially winter, and Alice & Carmen are here to tell you exactly how you can pass time and still contribute positively to the health of your garden! Tune in and learn some important tips from the girls, including when and how to prune plants, what to do when snow covers your trees, and how to treat a fig tree. This episode was kindly sponsored by Cain Vineyard & Winery - promoters of sustainably green living.
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We Dig Plants Introduction (19:50)
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Heritage Radio Network, We Dig Plants, Alice Marcus Krieg, Carmen DeVito, Cain Five, www.cainfive.com, it's not officially winter yet!, it's a good time to start cleaning up your garden, think about the garden in spring!, step 1: clean up fallen leaves!, clean your plants, geraniums, terracotta pots absorb water, good containers are hard to come by - don't waste them!, layer of compost in the garden beds, pruning, you need to know what shrubs you have and when to prune them, don't cut off the flowers that will come in the spring!, droughts, some communities only have Home Depot and Lowes, they don't have good plant inventory,More Tips for the Garden (15:26)
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OCD, if you are home and see a foot of snow on Evergreens do something!, they are not designed to handle that, snow can take a tree out of the ground from the root, like carrying around a 75 pound backpack all day, broad leaf evergreens, sunburn on the leaf, windburn, young trees, fall is a great time to plant trees, you can't assume that a tree is established just because it's in the ground, trees at a 45 degree angle from high wind, if you need help call a gardener!, now is a good time to plant bulbs, also a good time to think about color, think of your garden as a palate, don't rely on your memory, take photos, don't treat a fig tree like a bush,To comment on this episode click here. There are currently Comments
First Aired - 10/04/2009 12:00PM
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The Main Course reels in the fishy facts to sourcing fish sustainably and which species are safest to eat. Research scientist Tim Fitzgerald and Chef Jarret Schwartz join us to discuss this murky matter.
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Main Course Introduction (7:13)
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Wisconsin Cheese Festivals, charcuterie as a new trend, fish, Book: Cod, Liberty Science Center Event at Roberta's October 13th, Mark Ladner, Joe Bastianich, Orchestra conducted by João Carlos Martins, collaboration, American artisanal cheese revolution, Norwegian cuisine, Dave Brubeck and Son Chris at Avery Fisher Hall,Tim Fitzgerald: Environmental Defense Fund Research Scientist (11:11)
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panel discussion, navigating murky waters, policy, panelists, seafood, marine stewardship, clarification on what is good or bad to eat from the water, Tim believes fish is the healthiest protein, research, mercury and pcb's in fish, benefits of fish, omega 3's, farmed fish from developing countries, foreign country practices, quality of fish, regulations, enforcement, Alaska, sustainability, eat frozen seafood in the off season, flash freezing preserves optimal freshness, highly farmed fish include salmon, shrimp, catfish, pollution, farmed versus wild fish, cooking differences, bucking Michael Pollan's trend, aquaculture,Protection of Marine Habitats and Catch Shares (20:23)
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temperature, climate, biodiversity, dock, caviar, www.msc.org/, marine reserve, population of fish, known spawning areas, Costa Rica, Coco's Island, government protection, many miles off shore, hard to protect, illegal fishing, Nation Geographic caught illegal fishing on tape, pirate fishermen, fishing communities, livelihood, quotas, caps on catches, NOAA, competitors, fishing gear, bi catch, catch shares, eco labels are rare in the market or restaurant, looks at health of stock, fishing materials, growing in the US, MSC certification, fish with worst sustainability issues include, blue fin tuna, surgeon from Caspian Sea area, orange roughy, grouper comes from all over, when you buy a fish that isn't the fish you think it is, long eel like fish with rooster looking features, not seen very often, whale fishing, Japanese whale wars, Hawaii and Cape Cod whale watches, almost hunted to extinction, certifications and labels that consumers can trust, the gold standard now is Marine Stewardship Council, a prime candidate for fish fraud, oarfish is like the lock ness monster, marine mammals take a long time to reproduce,Sourcing Fish Sustainably off the Shores with Chef Jarrett Schwartz of Blue Kitchen in Wyoming (15:45)
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Jackson Hole Wyoming, Chef of Blue Kitchen Restaurant, skier turned chef, east meats west ambiance, cowboy and contemporary, menu is fish driven, land locked location, FedEx and UPS help with deliveries, local company Whole Fish, standards for sourcing, on menu, wild king salmon, hard rock shrimp, Atlantic yellow fin, many loyal local customers in winter, mostly tourist diners in winter, need to have a good instinct of how much fish will be used when ordering, rather order less than more to prevent from spoilage and waste, consumer and distributor influence, Wegman's fish campaign to help with the fish they farm and sell, consumer education, greatest challenge of maintaining a high end fish restaurant,To comment on this episode click here. There are currently Comments
First Aired - 03/20/2011 12:00PM
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This week on the Main Course, Patrick & Katy are joined by Michael Anthony, Executive Chef at Gramercy Tavern. Michael shares his experiences behind the kitchen at one of the city's most iconic and celebrated restaurants and explains how he gained the tools and knowledge needed to perform at such a high level. Tune in to hear behind the scenes stories from the kitchen and learn how working in Japan changed Michael's life. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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The Main Course: Michael Anthony, Executive Chef at Gramercy Tavern (22:29)
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Patrick Martins, Katy Keiffer, The Main Course, Hearst Ranch, Michael Anthony, Executive Chef, Gramercy Tavern, it's hard to take time off, average tenure of an employee at Gramercy Tavern, line cooks, house pride, French influence, Danny Meyer, Gramercy Tavern opened in 1994, Union Square Cafe, proliferation of restaurants, private dining rooms, teaching the Danny Meyer formula, taking care of people, staff meetings, sense of urgency to our learning curve, American chefs, American cooking, fine dining, flavor combinations, good American restaurants, Union Square Hospitality Group, this is an exciting moment in time, ingredients, techniques, temperamental growing season, maple syrup, discipline in cooking, food has to taste good, shared value,Michael's Roots in Japan & France (21:22)
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Michael got a job in a Japanese kitchen, Shizuyo Shima, Bistro Shima, female head chef and business owner, the kitchen is a tough place to be, apprenticeship, Michael was a picky eater as a kid, kitchen organization, cleaning techniques, kitchen basics, Michael also trained in France, Jean De Laveine, vocational school in Paris, Japanese model, chef as a mentor, discipline, there's nothing wrong with treating cooking seriously, everybody has their own style, finding ways to motivate people, Alex Lee, Philippe Bertineau, Gramercy Tavern is one of the best stages in the world,Behind the Scenes at Gramercy Tavern (16:30)
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butchery, charcuterie, pickling, email question, Michael's favorite chef in New York City, Executive Chef, Maialino, Nick Anderer, purveyors, Italian cuisine, heartfelt approach to cooking food, Roman tradition, at USHG chefs make the decision on where ingredients come from, leveraging size and units, whole animal cooking, processing cuts, make sure you do it responsibly, casual outlets, conceived dishes, cool tavern pub bistro venue, communal relaxed feel, wood burning grill, four induction burners, amazing refrigeration system, sausages, terrines, stuffed meats, braises, whole cow, nose to tail eating, good cooking has always been built on thrift, building blocks of good cooking, fermentation, in house marketing division, stories from the kitchen, connecting with the media, using rice bran to ferment pickles, preserving seasons, fair and accurate management style, simple menu ideas, tight execution,Community Outreach & Charitable Efforts (10:48)
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Danny Meyer's restaurants are all based in community involvement, artistic component, getting kids to look more closely at food, Japan relief, Michael Romano, dinner at Gramercy Tavern organized through the Japan Society, proceeds go to the relief fund, Share our Strength, Sandra Lee, Autumn Harvest Dinner, September 26th, American Cooking, ending childhood hunger, www.GramercyTavern.com,Temple Grandin Preview & Maple Syrup Trip Recap (14:54)
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Temple Grandin is on next week!, Cargill, Whole Foods Market, protein producer guidelines, animal husbandry, certified humane, maple syrup, Patrick spent 5 days with Howie and Stephan Cantor in Vermont, West Glover, Northeast Kingdom, Jaspar Hill, Deep Mountain Maple, Couriers, taxidermy, Parker Pie, mini Roberta's of Vermont, Bread & Puppet Theater, political puppetry, Union Square Green Market, www.HeritageFoodsUSA.com, 200 liters of the syrup has been sold, sugar shack, the annual income comes from a three week period, the woods provide the fuel for the fire, community rallies around the sugaring process,To comment on this episode click here. There are currently Comments
