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First Aired - 03/05/2014 04:00PM Download MP3 (Full Episode)
Hosted By
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Sponsored by
Emaillogo1
This week on All in the Industry, Shari focuses on photography in the food industry, from culinary events to prints. Melissa was a journalism student when she realized that she was more interested in the visual aspect of her stories, and thus entered the world of photography. Ken began taking photos at dinner parties as a side business and soon became sought after as a culinary events photographer. Tune in to hear two different sides of photography in the food industry. This program has been sponsored by Heritage Foods USA. Today's music provided by The Hollows.

Image credit to Ken Goodman

Image from Pitchfork Diaries

"I choose my spots wisely and I don't overshoot things...I just shoot what's necessary and make those count." [21:30]

Ken Goodman on All in the Industry

"Real food looks good, you don't have to fake it." [24:00]

Melissa Hom on All in the Industry


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First Aired - 05/16/2010 05:00PM Download MP3 (Full Episode)
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Cutlets
Sponsored by
Fairway
This week on The Mr. Cutlets Show Josh sat down with James Tracey & Akhtar Nawab. The guys spoke about whether cooking with super delicious olive oil is a must or a mistake, and just where it was that Josh had meat so aged it was "rotting off the bone".
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Tags:
The Mr. Cutlets Show, Josh Ozersky, Heritage Radio Network, Fairway Market, Josh is very hungover, Roberta's, Craft Bar Restaurant, Akhtar Nawab, Tom Colicchio, Mexican cuisine, taquitos, toastatas, sweetbread tacos, lobster arepas, Richard Sandoval, 11 new restaurants planned, Gramercy Tavern, green market gastronomy, minimalism, resourcing and getting the best products, grass fed meat, lacks sweetness, Angus Piedmontese, it's great when it's 60 days aged, lots of marbling, very tender, dry aged flavor, a dry clean aging room compresses the meat, no musky funk, Colicchio And Sons, plated vs family style, Tipsy Parson, Josh has limited knowledge on Mexican food, Josh has never had a soft taco that totally obscured everything inside of it, Josh went to a dinner at the James Beard House, Daniel Humm, tweezer food, Michael Anthony, James Tracey,

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First Aired - 11/07/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
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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)

Jump to Segment:
Tags:
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,
Tags:
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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