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First Aired - 01/30/2014 05:00PM Download MP3 (Full Episode)
Hosted By
Food-talk-with-michael-colameco
Sponsored by
Mike-combo
This week on Food Talk with Mike Colameco, Mike talks seafood. Kerry Heffernan joins us in the studio to tell us about the trends in which fish are being caught, and how many fisherman are finding loopholes around fishing laws. Later, Mike talks to Lou Rozzo of F. Rozzo and Sons about what it's like to supply fish for hundreds of restaurants across New York City. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today's music.

Image from KerryHeffernan.com

Image from F Rozzo and Sons

"There are a lot of big fish being caught, but that's because there aren't a lot of small fish." [14:10]

"If striped bass weren't on restaurant menus, they would have much fewer places to sell them." [15:55]

Kerry Heffernan on Food Talk with Mike Colameco

"I fly fish in from all over the world, but...dealing with local fisherman is a wonderful thing." [48:00]

"That's gotta be one of the most difficult things to do is skin a bushel of live eels." [58:20]

Lou Rozzo on Food Talk with Mike Colameco


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First Aired - 08/04/2011 03:00PM Download MP3 (Full Episode)
Hosted By
Youlookhungry
Sponsored by
Cain-logotype-hrn-150
This week on U Look Hungry, Helen Hollyman is joined by Jeff Northrup of New York Oyster Company. Tune in to learn more about oysters, how they are source and why we may notice a bigger shortage of oysters in the future. This episode was sponsored by Cain Vineyard & Winery.

Jeff


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First Aired - 01/30/2014 12:00PM Download MP3 (Full Episode)
Hosted By
Tasteofthepast
Sponsored by
Fairway
This week on A Taste of the Past, Linda talks to Nic Mink, professor at the Center for Urban Ecology at Butler University, President and co-founder of Sitka Salmon Shares, and author of Salmon, A Global History. Nic tells us about the various evolutionary mechanisms that salmon have developed to survive. Later, Nic and Linda discuss the developments in catching and storing salmon - from wild to farm-raised, line caught and canned. Tune in to hear the whole discussion! This program has been sponsored by Fairway Market. Today's music provided by The Hollows.

"Salmon was kind of nature's first convenience food." [10:40]

"If you ever see on a menu 'Wild Atlantic Salmon', that restaurant is either doing something incredibly bad, or they are mislabeling their menu." [24:45]

"The best thing to do for a wild salmon actually is to eat one!" [34:05]

Nic Mink on A Taste of the Past


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