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First Aired - 04/23/2013 02:00PM
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Peter Hoffman, chef of Back Forty and Back Forty West, is known for his commitment to local food. In this HRN Community Session, Peter explains why eating local isn't alway the best choice. Nathaniel Coburn calls Peter to talk about how the Greenmarket inspired his love for local, seasonal food. How did the idea of 'local' become a joke among restaurant goers? Hear why Peter supports sustainable fisheries no matter their location, and why he sources his seafood from places as far away as Norway. How do farmed fish compare to those that were caught in the wild? Hear why Peter hopes that sourcing fish from distant locations will make consumers more aware of seasonality and overfishing. Thanks to our sponsor, Hearst Ranch, and thanks to Obey City for today's music.
"In different ways we can look at the overall impact that we're having, and 'local' might not be the best choice in terms of seafood." [10:00]
-- Peter Hoffman, Chef - Back Forty and Back Forty West
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Fish & Sustainability (27:32)
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Peter Hoffman, sustainable sourcing, Back Forty, Back Forty West, seafood, farmer's market, menu, farm, local, dayboat scallops, hipster, flavor, spices, Chef's Collaborative, sustainable fisheries, locavore, Norwegian cod, antibiotics, salmon agriculture, skepticism, Norway, wild, marine protein, halibut, farmed fish, overfishing, mollusks, clams, skrei, migratory cod, affordability, seasonality, industrial food, Bluefin, tuna,To comment on this episode click here. There are currently Comments
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Catch It, Cook It & Eat It Introduction (16:20)
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Catch It Cook It & Eat It, Ben Sargent, Heritage Radio Network, Sea To Table, Sean Dimin, sustainable wild fisheries, Trinidad, Caribbean Islands, stripers, blue fish, experimenting, Fulton Fish Market, distributor, Alaska, lobsters, St Martin, elephant tuna, trying new fish, best ingredients, fish pimps, Tobago, HACCP, putting fish on ice, Mountak, celebrity chefs,Appropriate Educated Fishing with Sean Dimin of Sea2Table (18:06)
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Sea 2 Table, appropriate educated fishing, www.sea2table.com, wholesale markets, auctions, fish distributors, Fulton Fish Market, lesser known species are more attractive in price, alternative species, New York Times, community, processing house, North Carolina, Captain Ron, tequila, Atlanta, crabs, bait, catfood, lion fish, lionfish, Indo Pacific, poisonous fish, ornate elaborate fins, aquarium fish, feel good fish, spearfishing, support rebuilding efforts, overfishing, pollution, farm fish,To comment on this episode click here. There are currently Comments
First Aired - 06/26/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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This week on the Main Course, Patrick Martins holds down the show solo and is joined by founder of Sea To Table, a family operation that seeks out sustainably managed fisheries needing better access to markets, providing a direct connection between fishermen and chefs. They discuss the differences between wild and farmed salmon, and debate the benefits and dangers of farmed fish in general. Later on the show, southern food and culture expert John T. Edge and the man behind Zingerman's, Ari Weinzweig both call in to talk about southern traditions, pork and the upcoming Camp Bacon events in Ann Arbor, Michigan. Also on the show, Renato Sardo of Jack London Market. This episode was sponsored by Camp Bacon.
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The Main Course: Michael Dimin of Sea To Table (24:23)
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The Main Course, Patrick Martins, Heritage Radio Network, Camp Bacon, Zingerman's, Sea To Table, Michael Dimin, catch to consumption, fishing, seafood, farmed fish, wild caught fish, GMO, fish farming, Atlantic Salmon, endangered species, most of the salmon is farmed, industrial production, Yukon river, Alaska, most popular fish, Tuna, Salmon, White Fish, Shrimp, Kansas City, genetically modified organisms, Bill Gates, EPA regulations, Aquabounty, overfishing,The Effects of Farmed Fish (17:07)
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wild fish as feed, anchovies, Peru, fish meal, Wall Mart, feeders, China, Antarctica, black market fish, Trinidad, community activism, Alaska has the worlds best fisheries, Sea2Table, Sean Dimin, gulf, restaurants, chefs, FedEx shipping, www.SeaToTable.com,John T. Edge on Southern Culture & Cuisine (21:46)
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John T. Edge, Southern Foodways Alliance, southern culture, food culture, southern cuisine, oral history, digital archives, University of Mississippi, southern studies, regional studies, racial relations, boiled shrimp, evolutionary culture, cajun, creole, healthy argument, country vs city, Camp Bacon, Alan Benton, cured bacon, pork, Roberta's,Ari Weinzweig of Zingerman's (20:57)
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Ari Weinzweig, mail order, Zingerman's Guide to Good Eating, Zingerman's Guide to Better Bacon, Ann Arbor, community of businesses, handmade food, Erin Fairbanks, Sun Street, Camp Bacon, Sam Edwards, Andrea Reusing, pork poetry, Jon Langford, heritage breeds, loin bacon, pork cuts, curing techniques, pork belly, The Olive Oil of North America, www.ZingermansCampBacon.com, Zingerman's, Benton's,To comment on this episode click here. There are currently Comments
