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Specials & Highlights
First Aired - 11/06/2011 12:00PM
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Patrick Martins is joined by Robert Finn, chef at Fatty Crab Downtown, for a lively discussion on Robert's experiences with the Fatty Cue team and his culinary journey. Learn how culinary school can really help aspiring chefs and why some of the high end restaurants are just not that fun to work at. Later on the show, Michael Dimin of Sea2Table speaks about shrimp & sustainability. Michael tells listeners why 90% of shrimp in the US is imported and how we can help promote more sustainable varieties of America's favorite seafood. This episode was sponsored by Fairway Market.
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The Main Course: Week in Review (21:04)
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The Main Course, Patrick Martins, Heritage Radio Network, Fairway Market, Week in Review,Robert Finn of The Fatty Crab (23:21)
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Robert Finn, Fatty Crab, culinary training, student loans, culinary school, whole animal cooking, pork jowl, mac and cheese, Asian barbecue, St Johns, Virgin Islands, cilantro, local fisherman, produce, Asian cuisine, dive spots, clientele, restaurants, fine dining, fun in the kitchen, technique, goats, No Goat Left Behind,Michael Dimin of Sea2Table (13:25)
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Michael Dimin, Sea2Table, sustainable fish, sustainability, shrimp, America's favorite seafood, 90% of shrimp in the US is imported, antibiotics, taste, seasonality, white shrimp, brown shrimp, shrimp cocktails, St Johns River, progressive chefs, Humboldt current, mechanized fishing vessels, fish food, anchovies, fish oil, fertilizer, fisherman, wild fishing, hunters,To comment on this episode click here. There are currently Comments
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Introducing Chef Shakes and the Louisiana Seafood Boil (15:20)
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Maryland/Louisiana seafood boil, origins of the Old Bay Seafood Boil, Houston/Gulf of Mexico style, shrimp farming, Vietnamese shrimp fishermen in Louisiana, aquaculture, Katrina wiped out Vietnamese shrimping industry in Louisiana, shrimp farm destroys local aquatic community, trolling nets, farm raised salmon lacking in flavor, difficult to tell the difference between farm raised and wild shrimp, Shakes currently a Chef at Food Swings in Williamsburgh, recipe: 2 parts water to 1 part beer, crab spice, celery salt, sausage, shrimp, lemons, onions, corn, swordfish a dirty and high in mercury fish, escolar fish is a laxative, Shakes fought in the Gulf War,Shakes' Gulf War Tour (16:49)
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Shakes' early days on the aircraft carrier, five years of service, work on the galley, Shakes spent 74 days at sea without seeing land, Food Service Officers, Shakes got his cooking chops on the aircraft and at Aquagrill, least favorite Navy dishes, Shakes was eighteen when he joined the Navy, mortality rate on aircraft carriers, suicides on board,To comment on this episode click here. There are currently Comments
First Aired - 01/19/2012 03:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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Sponsored by
This week on U Look Hungry Brooklyn's own Small Black drop into the studio to talk with host Helen Hollyman. Tune into hear their inspirations for their latest mixtape "Moonkiller", what they think of the latest news on SOPA and the importance of the internet in music, as well as their love of the Swayze flick "Roadhouse". This episode is sponsored by Whole Foods Market.
"We wanted play with the idea of what a rap mixtape is, and can a band do that and stay true to the form, and also be a band and not a rap group or DJ."
--Small Black on U Look Hungry
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U Look Hungry: Small Black In Studio (20:07)
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Helen Hollyman, U Look Hungry, Small Black, Moonkiller, scratch offs, lottery, samples, mixtapes, no rules, sampling, remix, Nicky Minaje, 90s rap, Mobb Deep, De La Soul, Kool G Rap, Black Star, SOPA, PIPA, internet, roti,To comment on this episode click here. There are currently Comments
