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Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on Food Talk, Mike has a full house. His first guest, Ellen Gustafson is a food activist and author of the new book, We the Eaters. Mike talks to Ellen about the politics behind why it is difficult to find and eat nutritious food. The two go back and forth regarding possible solutions to the problem, starting with a single item on your dinner plate. Next up, Mike brings in Patrick Martins, Founder and Chairman of Heritage Radio Network as well as the host of The Main Course, to talk about his new book The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat. In the book, Patrick highlights fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. For the remainder of the program, Mike welcomes Anna Polonsky, US Director of Le Fooding, to share details on the Le Fooding events happening in NYC this summer, including their Beach Club party going down at Rockaway Beach July 11, 12, and 13. Tune in for a packed program!

"We have this dual problem both related to how we nourish ourselves... American eaters have incredible power in the food system. We have dictated what the world eats. Our diet has spread around the world." [7:34]

--Ellen Gustafson on Food Talk

"Should we be eating less meat? Yes, probably. We should be eating less commodity meats." [40:03]

--Patrick Martins on Food Talk

"Le Fooding, in the meantime, never wanted to put stars or grades, because our interests are more about telling stories." [56:41]

--Anna Polonsky on Food Talk


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This week on Chef's Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO's and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.

"GMO technology is really advanced in that you can take DNA from another species and just insert it." [22:00]

"In the future, I would like to become better acquainted with nature's functioning and how to describe and promote it better and I don't think it's through interventions of technology." [32:00]

"Really truly great flavor only arises out of interconnectiveness of a whole place." [33:00]

--Dan Barber on Chef's Story


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How does one begin to encapsulate the varied cuisine of Italy? On this episode of A Taste of the Past, Linda Pelaccio is joined by Associate Professor at the New School, Fabio Parasecoli. Recently, Fabio released Al Dente, a book about the history of food in Italy. Learn how a desire for modernization suppressed the interest in Italian heirloom ingredients. Find out how economic conditions shaped Italian cuisine today. Why is Italian food so regionally diverse, and how do Italians express their local pride through food? How did Italians incorporate agricultural products from other areas into their culinary identity? Find out on this week's episode of A Taste of the Past! Thanks to our sponsor, The International Culinary Center. Music by Idgy Dean.

"There was this idea of being 'modern' rather than 'Italian', and that allowed for the spread of products throughout the country, and many of them were industrialized food products." [9:30]

-- Fabio Parasecoli on A Taste of the Past


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