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First Aired - 11/02/2011 12:00PM
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Mark and Francis discuss why super fine dining restaurants are on the decline in popularity and how what people are looking for in restaurants has changed over the years they've been in the business. Their guest is Kathy Gunst, author of Notes From a Maine Kitchen: Seasonally Inspired Recipes. They discuss Maine staples such as lobster, blueberries, and maple syrup and how you don't have to be in Maine to enjoy these typical Maine foods. This episode was sponsored by Fairway Market.
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The Lobster Family: Red Hook Lobster Farm (18:10)
Tags:
lobster once more synonymous with Thanksgiving than cranberry sauce or turkey, lobster season in high gear, Susan Povich, Ralph Gorham, Red Hook, what made Susan and Ralph open the Lobster Pound?, lobster can live out of water for a week, lobster was not regarded a luxury item until 50 years ago, lobster is at an all time low right now, restaurants make all the money on lobster, every time someone touches the lobster the price goes up, by the time an lobster makes it to a plate in a NYC restaurant it's been touched an average of six times, what makes a perfect lobster roll: perfectly buttered bun, Connecticut Lobster Roll,Regulations, Sustainability, and Why the Lobster Is Serious Business in Maine (14:24)
Tags:
Susan is Maury Povich's daughter, the only thing that can get in a lobster's way from growing is getting caught by a net or seal, lobsters are cannibals, 50% of lobster eggs are eaten by other lobsters, if something bad doesn't happen to a lobster in its life it's possible that it can grow to two hundred pounds, there may be many hundred plus pound lobsters on the ocean floor, cannot fish for lobsters above five pounds, 90% of the takeable lobsters are taken, smaller lobsters can get out of escape vents in nets, boat burnings, shootings, limits on catches and numbers of nets,To comment on this episode click here. There are currently Comments
First Aired - 03/03/2011 01:00PM
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This week on The Farm Report, Erin Fairbanks talks with friend and lobster fisherman Chris Major. Chris takes the winters off to do dairy farming in Vermont, but talks to Erin about his summer life in Maine. Tune in to learn about what it takes to catch lobsters in Maine. Find out how the weight of a lobster can suggest its age and why some spots are considered "birth rights only". This episode was sponsored by Whole Foods Market.
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The Farm Report Introduction: Chris Major (16:49)
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Erin Fitzpatrick, The Farm Report, Heritage Radio Network, Whole Foods Market, www.WholeFoodsMarket.com, Chris Major, lobster fisherman, Savoy, Jackie McMullun, Chris works on a dairy farm in Vermont in the winter, a year in the life of a lobster fisherman, season starts April 1st, fishing zones, you can lose money some days, birth right fishing, Maine lobsters, sustainable fishing, size can indicate age,The Life of a Lobster Fisherman (17:24)
Tags:
lobster culture, shellfish, food of the people, hard shell lobsters, shedders, 4AM wakeup call, get on the boat by 5AM, home by 2PM, how do you know you're really eating a Maine lobster?, there's no way to tell, if the lobster doesn't have a ban on it it might not be a US lobster, lobstering is a pretty independent business,To comment on this episode click here. There are currently Comments
