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Hosted By
News
Sponsored by
Rt11
Published January 15th, 2015

Running time: 2 Minutes

By Austin Sherman

Tune in to “What Doesn’t Kill You” Monday, January 19th at 12pm EST when Katy Keiffer will talk with Chipotle spokesman, Chris Arnold on the carnitas scandal. To read the Huffington Post article, click the link here.


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Hosted By
Inside_school_food
Sponsored by
Rt11
What’s behind the “True Food” revolution in Minneapolis Public Schools? Ambitious purchasing of industrial-strength gadgets—cook-chill tanks, vacuum baggers, a meat shredder, a "gentle mixer," and a 30-foot-long sous vide cooker—may be costly, but food costs are down, participation is up, and unpronounceable additives are out. This program was brought to you by Rt. 11 Potato Chips.

"Food has to look good so people eat it. It starts with the eyes." [09:00]

---Ricardo Abbott on Inside School Food

"When you're making your own recipes you have control over what goes in that recipe. Everything we make here, we're very choosy and picky about the products we cook." [14:00]

--Bertrand Weber on Inside School Food


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Hosted By
Eat-your-words
Sponsored by
Wfm
This week on Eat Your Words, host Cathy Erway kicks off 2015 talking pig with Jimmy Carbone of Heritage Radio Network's own Beer Sessions Radio. Also the producer of Pig Island, New York City’s definitive annual pork fest, Jimmy teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. "I LIKE PIG" tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. The group discusses how each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. "I LIKE PIG" is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. Friend and Pig Island participant, King Phojanakong, chef-owner of Kuma Inn and Umi Nom, plus Chef Jacques Gautier of Palo Santo join the show to add to the pig enthusiasm. Tune in for a delectable episode! This program was brought to you by Whole Foods Market.

"One reason it started was that people questioned us after some other food events and said 'why can't you do a sustainable meat event,' and then I thought we might as well buy pigs from local farmers and give them to the chefs, and that's the start of sustainable cooking." [2:35]

--Jimmy Carbone on Eat Your Words


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