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First Aired - 11/01/2009 12:00PM
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Superstar butcher Tom Mylan comes by The Main Course to talk chop. Tom gives us a preview of his new butchering school/butcher shop: Brooklyn Kitchen Labs and The Meat Hook.
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Main Course Introduction (3:41)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, Halloween, Jack and Nat are exhausted, Roberta's, motorcycle race, butchering, Tom Mylan,Tom Mylan (9:27)
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butchering, Tom Mylan, butcher shops are closing because of high rent, grass fed vs grain fed, organically grown meats, lamb chop, Tom was a manager at Marlow & Sons, he was also a writer for the diner journal, whole animal movement, making local sustainable meat less expensive, whole cow, The Diner, Bill Telepan, the rise of the burger as a gourmet item, 75% lean to 25% fat, linking e coli to price, what is the ratio of fat to meat on the average American burger, ratatouille,Brooklyn Kitchen Labs and The Meat Hook (7:26)
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Brooklyn Kitchen Labs and The Meat Hook, spans over 7,000 square feet of a former warehouse by the BQE and will include two teaching kitchens a butcher shop a library of rare and out-of-print cookbooks and a shop of baking supplies and bulk items like olive oil and flour, Meeker Ave, walk in butcher shop, http://www.johnboos.com, primal cuts, teaching component, Garrett Oliver, Brooklyn Brewery, beer pairings with food, brewing classes, summertime drinks, the butchering takes place on a custom butcher block table by John Boos,Learning How To Butcher (9:26)
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apprenticing, how long does a home chef need to study?, pig butchering 101 lasts for two and a half hours, trial and error, it's hard to screw up sausage, breaking down beef, handling lamb takes a significantly longer time, Tom was an apprentice for 6 weeks at Fleischer's, sirloin, National Cattlemen's Beef Association, stew beef, chuck roll, artisan butchery, anatomy, band saw, understanding muscles, meadow raised veal, butchering is as complicated as you want to make it, Fleisher's,Raising Beef: Grassfed & Corn Finished (5:00)
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not feeding cows enough, grass fed cuts are different, it tastes more beefy, corn finished makes the meat sweeter, marbling, there are many different quality levels,Ferminting Hay & Diversity Of Breeds (10:00)
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grain fed pork, animal diet, genetically modified food, industrial cow calf operation, smaller animals, US angus, Annaliese Griffin, Brooklyn Based, Brent was a line cook at egg, George Well, Belmont Butchery, Richmond Virginia, butchering hogs,The DIY Home Butcher (3:20)
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whole lamb, butchering 101, proper meat, professional development track, Fleischer's, culinary school, pork loin, breaking down a pig for a line cook, practice animals cost a lot of money, rural butcher shops, deer, urban environments,More Meat Musings: Horse Meat, Dogs & Guinea Pigs (1:40)
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Kim Severson, looking the animal in the eye before killing it and eating it, ex vegetarian guilt, it can be smug and weird, the future of agriculture, genetic strain of British beef animals, 375 pound animal, Scottish Highland, horse meat, dog meat, Guinea pig meat, Latin America food, do we eat teeth?, goat,To comment on this episode click here. There are currently Comments
First Aired - 05/02/2010 12:00PM
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Patrick and Katy host Barbara Fairchild, Editor in Chief of Bon Appetit magazine. She discusses what it's like to create fresh content for a readership of 1.6 million. Also on the show, Sam Mogannam & Ruth Van Waerebeek-Gonzalez.
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The Main Course Introduction (14:38)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Barbara Fairchild, Bon Apetit, meat industry, we need more focus on the center of the plate, USDA Conference on Sustainable Agriculture, we need more slaughterhouses, Mario Batali, Daniel Boulud, Kathleen Merrigan, Sullivan County Cheese Project, farmers cannot afford to add infrastructure, the small scale farm won't feed our population, it cannot provide the volume of export that makes up 30% of our gross domestic product, HAACP, there is money to be made on a private level, where are the venture capitalists?, the call to Sullivan county, the goal is to compete with Kraft singles, Hearst Ranch, www.heritagefoodsusa.com,Bon Appétit's Editor in Chief Barbara Fairchild (18:19)
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1.6 Million readers, Bon Appetit, Barbara Fairchild, Food Network Magazine, Rachel Ray, respecting everybody from the novice to the expert, Barbara is very enthusiastic about bringing a younger audience, Barbara is a bi coastal editor, Barabara explains her role in Bon Appetit, Health Wise, Fast Easy Fresh, this isn't about cooking from a box or a freezer, urban farmers, Sunday Suppers, dog pile cooking, how have recent developments in the publishing world changed?, what was a good story 30 years ago vs today?, Bon Appetit is the most modern and least cluttered food magazine, Matthew Lenning, California is where all the trends start, San Francisco, Los Angeles, people are very intimidated by chef recipes, people should be encouraged to cook not just read, good stories are the same as they were 30 years ago, recipe driven publication, modern twists on American classics, Italian classics, French classics, Matzo ball soup with lemongrass broth, not everybody knows what fennel is, Barbara trusts the staff to check sources, micromanaging, new recipe writers are constantly included,What It Takes To Be Editor in Cheif of Bon Appétit (27:36)
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Hearst Ranch, Brian Kenny, Steve Hearst, grass fed and grass finished, Mary Luvon, Bill Gary, who was on top when Barbara took over, Barbara was executive editor for 15 years, conscious cook column, farmers markets are no longer a trend or a fad, food has become so much a part of our cultural conversation, fast food, Victoria von Biel, editor in chief also has to oversee the website, iPhone applications, cookbooks, etc, the magazine indulges its readers with desserts, food photography, dessert feature, using lard for pie crust, competition cooking shows, some people take the iPhone to their grocery store and get a shopping list from the Bon Appetit, the death of magazines?, Barbara doesn't see it that way, Molly Weisenberg, what will iPhone applications do to cookbook publishers?, digital vs print, www.bonappetit.com, weekly newsletter, Take Five, commuting from coast to coast, Sy Newhouse, Tom Wallace, porchetta, Heritage Foods USA, the world of food has become much smaller thanks to the internet, you have to use what you can, Whole Foods Market, Ralph's, Sam Cass, Obama Administration, Julia Child told Barabara about how good the meat at Costco is,Nick Fantasma of Paradise Locker Meats (16:47)
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Nick Fantasma, Paradise Locker Meats, distribution as a bottleneck, some people just buy from Cisco, center of the plate, USDA slaughterhouse, there is a lot of paperwork that needs to be done, all regulations are passed down through email alerts, HAACP, new regulations, will cost slaughterhouses much more money, overall cost will be $500,000 for validation and testing costs for the first year, big guys squeezing out the little guys, why?, the little guys aren't a threat, regulations should be different depending on the operation, should be case by case, critical control points, Tom Vilsack,Barbara Fairchild Answers a Caller Question (4:18)
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Question for Barbara, Although you keep up with trends, to what extent do you exercise editorial limitations on writers?, Do you kill stories because you feel they are off track?, Is there a, at Bon Appetit?, Bon Appetit stays open minded, the only articles that get killed are recipes that don't test well, party, line,Heritage Cooking with Steve Pope: Liver, Gizzards & Hearts (9:22)
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Heritage Cooking, Steve Pope, Heritage Chef, liver, gizzards, hearts, Heritage Foods USA can hook you up, livers and gizzards used to be made as pate for baby food, a gizzard has 225 calories per serving, its difficult to break down, Heritage Chicken Liver Pate, goose liver makes great pate, cook until the pink part disappears, splash the pan with some brandy, Thanksgiving stuffing,Sam Mogannam & Ruth Van Waerebeek-Gonzalez (29:00)
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Hearst Ranch, Upton Sinclair, Patrick loved the first part of the show, Barbara Fairchild, Sam Mogannam is the manager of Buy Right Market, Chile, Ruth Van Waerebeek-Gonzalez, Perry Rosso, seafood, gastronomic hostel, local fish scene, headlining fish per season, wild salmon, Columbia River Kings, it will be a short season this year, local albacore, distribution, aggregate warehouses, processing facilities, farmers markets, traditional and cultural feature of South American cuisine, local food, Steven Schmoeller, shop seasonally, good food is expensive, Ruth buys from the source, she practically grows her own produce, wine tasting on air, you don't visits wineries in Italy, the cornerstone of the Napa Valley industry is its wineries, Chile is a beautiful country, most vines that raise American and French wines are American, South America gave Italy the tomato, product overload, Bi Rite buys on time, commodity price structures, futures market, sustainable food is not more expensive than commodity, agri-business, we have to value life and family, time around the table, we've forgotten how to do that, reconditioning society,Show Wrap Up (17:13)
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how do you get the word out?, by doing the right thing, taking an active role to touch every person who walks in, celebrating food, culinary classes, meeting ranchers, price & quality ratio, you should be prepared to pay more for quality, closing comments:, the sustainable movement is lead by people with an all boats rise with the high tide attitude, Slow Food is not necessarily more expensive than fast food, less is more, be selective, pick something premium, www.biritemarket.com, share more time with your family, www.conchaytoro.com, Concha Y Toro, come visit Ruth!, www.mapuyampay.cl, Chile, we need leadership in the food community!, Jack Inslee,To comment on this episode click here. There are currently Comments
