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Part III of Out to Pasture is all about the butcher shops. Nelson gives us a primer on the history of butcher shops in New York City and New York State, explaining their disappearance and how this has impacted the local meat industry.
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The Evolution of Butchery in NYC (8:25)
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butchery, where have all the butcher shops gone?, Jake Dickson, visceral elements of butchery, in early 1960's most meat began being cut by highly automated packaging companies, 1843: private butcher shops become legal in NYC, Gustavus Swift transformed NYC's butchering trade, in recent years a new crop of butcher shops are popping up around the city, Marlow and Daughters, the tickler, captain beefheart,The Legalization of Private Butcher Shops in NYC (11:35)
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Roger Horowitz, Hagley Museum of American Enterprise, Putting Meat on the American Table, price was the biggest reason why New Yorker's warmed up to non-local meat, meat suddenly cheaper when brought in from Chicago, Jewish kosher law states that meat must be eaten within three days of slaughter, kosher law provided huge stimulus to local meat packaging industry, changing stature of butchers, self-serve meat, boxed beef, all the skilled work is being done by workers on assembly line, butchers now are getting meat that has been boned and cut and no longer requires the preparation skills once needed to be a butcher,Jake Dickson's New Butcher Shop (12:07)
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Dickson's Farmstand Meats: sources whole animals from farms in upstate New York and sells the meat to customers in NYC, how will butcher shop add value to Jake's existing business?, lack of processing facilities in northeast, value-added products, picking up right after slaughter and doing all the processing and packaging thereafter, Dickson's veteran butchers help customer prepare cut according to how they want to prepare meat,To comment on this episode click here. There are currently Comments
First Aired - 11/23/2009 03:30PM
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Every wonder what a pop up shop is? Mia Sakai of BoHo Bodega comes by Hot Grease to talk about corner shops & temporary marketing. Also on Hot Grease, a Thanksgiving themed "Hot Five"
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Hot Grease Introduction: Bodegas in New York (10:35)
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Nicole Taylor, Hot Grease, Roberta's, bodega, bodeguita means general store, covience stores owned by members of ethnic groups, Mia Sakai, what makes a bodega great?, kitsch factor, egg and cheese sandwiches, scratch tickets behind the counter, NYC department of health and mental hygenie, low fat dairy, food access, local communities, sugary drinks, healthy bodega initiative, there is a shortage of fresh produce, barrell drinks, BoHo bodega, www.bohobodega.com, five day pop up shop, alternative foods, 220 Lafayette St., natural alternatives,Pop Up Shops (10:27)
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a pop up shop is a marketing tool, became popular around 2004, pop up retail location that promotes a product or service, creates a press buzz, Brooklyn Flea, Manhattan doesn't have a Target, materials are taken from renovations, normally pop up shops are powered by one brand, Green Forrest, Planet, french onion dip, chili spice, 18 Rabbits, Veronica's Pure Bar, granola bars, www.bohobodega.com, most vendors are on the website, new locations for BoHo, Los Angeles,The Hot Five: Thanksgiving Foods (8:16)
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The Hot Five, Thanksgiving side dishes, first annual Brooklyn pie off, pie, pecan bourbon chocolate pie, pecan pie, macaroni and cheese, six eggs four cheeses and condensed milk, mashed potatoes, food processor, rice meal, Italy, Francesca Neiman, mixture of cranberry sauce mashed potatos and turkey sauce, crangravy, Italian Thanksgiving, ragu, thick meat sauce,To comment on this episode click here. There are currently Comments
First Aired - 05/21/2013 03:00PM
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Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you’ve ever had Flour Bakery’s Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don't miss today's episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today's music.
"I love doing design work publications where the writing is super interesting." [10:00]
-- Erin Jang on THE FOOD SEEN
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Design and Illustration (18:59)
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Erin Jang, gummies, Flushing Queens, candy shops, Seattle, Korean cuisine, Korean food, immigrant parent, kimchi, Koreatown, Palisades Park, Boston Globe, illustrations, design, Rachel Ray,Inventive Foods (13:22)
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collecting, journalism, Esquire, food writing, food media, recipes, inventive foods, food art, perilla leaf,To comment on this episode click here. There are currently Comments
