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First Aired - 01/24/2012 05:00PM
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This week on Beer Sessions Radio, Jimmy Carbone welcomes back co-host Jen Schwertman and sits down to chat with Kelly Taylor of Heartland Brewery. They talk about the current state of brew pubs and what's going on right now with Heartland Brewery. Later in the show, Chad Roberts from Snipes Mountain Brewery in Sunnyside, Washington calls in to join the conversation and tell listeners about brewing in the Yakima Valley. Finally, Anderson DeLima of 508 GastroBrewery talks about his establishment and what it takes to run a small brew pub in New York. Beer Sessions Radio is brought to you by GreatBrewers.com.
"I'm having a lot of fun with the barrel aging stuff right now. That's where the new Heartland Imperial Stout came from."
--Kelly Taylor of Heartland Brewery on Beer Sessions Radio
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Beer Sessions Radio: Heartland Brewery (16:27)
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Heritage Radio Network, Jimmy Carbone, Beer Sessions Radio, Good Beer Seal, Jen Schwertman, Blind Tiger, GreatBrewers.com, Kelly Taylor, Heartland Brewery, Special Barrel Reserve Series, Imperial Stout, bourbon aged, Sierra Nevada Beer Camp, The Transporter, hops, brew pubs,To comment on this episode click here. There are currently Comments
First Aired - 03/06/2011 12:00PM
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Tune into a very informative episode of The Main Course, as Patrick & Katy get a chance to sit down with Stephan Cantor of Deep Mountain Maple, the source for Heritage Foods USA's upcoming maple syrup social buy. Stephan explains the process of making maple syrup - from sap, to tap to bottle. Also, Dave Arnold calls in to share his vision for the Museum of Food and Drink and preview the upcoming "Get the Ball Rolling" fundraiser at Del Posto on March 27th. This episode was sponsored by Whole Foods Market
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The Main Course Introduction (8:43)
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Patrick Martins, Katy Keiffer, The Main Course, Heritage Radio Network, Whole Foods Market, Museum of Food and Drink, Del Posto, Dave Arnold, Mark Ladner, all star cast of chefs, Cesare Casella, David Chang, Wiley Dufrense, Brooks Headley, Carlo Mirarchi, Nils Noran, Christina Tossi, Jamie Gordon, Thomas Waugh, Audrey Saunders, Damon Boelte, Eben Klemm, maple syrup, social buys, Slow Food, Presidium, trigger fish, sweet and mild, pairs well, easy to cook, Sea2Table, Sean Dimin, seafood counterpoint to Heritage Foods USA, lamb social buy, Snacky Tunes best of compilation, HRN is going non-profit,Dave Arnold on The Museum of Food & Drink (35:29)
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Dave Arnold, get the ball rolling event, Museum of Food and Drink, hoping to open in 5 years, you can't start a museum overnight, Michael Batterberry, Food & Wine magazine, Ariane Batterberry, they never took credit for anything, Get The Ball Rolling Fundraiser, themed dishes, Wiley Dufresne cooking caveman food, Mark Ladner - Roman cuisine, spice mixes, plant exchange after the new world and old world met, Carol Mirarchi will cook NY food circa 1794, Nils will be cooking fad diets, museum curriculum, Brooks Headley will be doing Jewish desserts in Italy, The Swine's Wedding, Christina Tossi - space food, HACCP plans, Hall of Grains, history of milling, many cultures are defined by how grains are milled, corn, nixtamalization, Patrick loves taxidermy, Chinese pig genetics, eating will be a big component of the museum, you learn the most when you can smell touch and taste, street vendors, http://www.MoFad.org, http://MoFad.eventbrite.com,Stephan Cantor of Deep Mountain Maple Syrup (25:11)
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sugaring, Vermont, grading, caramelization, Deep Mountain Maple, Stephan Cantor, maple syrup, moving away from the bucket system to tubing, drop line, plastic tubing, maple sugaring is very weather dependent, each tree produces a quart to a half gallon of syrup per season, sap to syrup ratio is about 40 to 1, sugar bushes, the Cantor family taps a little over 5000 trees, year round sales at Union Square greenmarket, sugar shack vs sugar house, the art of boiling, take the sap and reduce it to syrup, evaporate the water away as quickly as possible, boil very shallow, it turns into maple syrup at the very end, syrup hydrometer, ratio of water to sugar, laws in Vermont are very strict, graded by color, the darker the syrup the stronger the flavor, flavor profiles, buttery taste, Grade A Dark Amber is the most traditionally maple flavor, its all personal preference,Maple Syrup: Grading, Extracting & Master Cleanses (25:55)
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nutritional values of maple syrup, minerals, like honey in a sense, maple syrup diet, Master Cleanse, cleansing fast, lemon juice, maple syrup, Cayenne pepper, there is no refining in any maple syrup, its all fine to use for the cleansing fast, you don't have to use grade b, granulated maple sugar, can replace white sugar, who first figured out how to extract maple syrup, history of maple syrup, Native Americans, commercially made maple syrup, maple syrup is the ultimate slow food, the trees take their time, reverse osmosis, maple syrup is graded only by color, inferior tasting syrups can slip through the cracks, high mountain sugar bushes, the Roberta's of the Northeast Kingdom is Parker Pie, just like Roberta's just with more layers of clothing, Bread & Puppet museum, puppet theater for grownups, taste the syrup at Union Square market every Friday and Saturday year round, many restaurants in the city carry the syrup, www.DeepMountainMaple.com,To comment on this episode click here. There are currently Comments
First Aired - 05/22/2009 04:00PM
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Lorenzo speaks with Bison farmer Ken Klemm of Elk Mountain, Wyoming.
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The History of The Buffalo Guys (15:29)
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60 million herd, 550 head on The Buffalo Guys Ranch, Buffalo off cut can become their own market because of small production, have to market the entire animal, bison can run as fast as a horse, largest land mammal in America, danger for the rancher, government as competitor, burgers, steaks, www.thebuffaloguys.com, strong, agile, fast, Native American Habititat Buffalo Indiginious America once had the largest number of grazing bison in the world, what to do with Buffalo fur, lean meat, conversion of light into grass grass into buffalo and buffalo into dollars, bison is not gamey tastes sweeter than beef, Shear it some say its finer than cashmere,To comment on this episode click here. There are currently Comments
