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First Aired - 10/11/2009 12:00PM
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Patrick Martins rides solo on this October 11th edition of The Main Course. Nick Fantasma from Paradise Locker Meats explains what it takes to run a slaughterhouse and Jody Williams stops by with Rita Sodi to talk about "slow living" and Italian cuisine.
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The Main Course Introduction (7:22)
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Patrick Martins, The Main Course, Franny's, Brooklyn Larder, http://www.frannysbrooklyn.com, http://www.bklynlarder.com, Michael Pollan, Obama administration, health insurance, insurance companies, Washington Post, Revolution Foods, school lunch, Michelle Obama, lunch ladies,Nick Fantasma from Paradise Locker Talks About the Slaughterhouse Bottleneck Effect (13:57)
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Missouri, Midwest, USDA, Paradise Locker Meats, Nick Fantasma, slaughtering has become a lost art, children are not aware that it even exists anymore, big industrial slaughterhouse vs small custom slaughterhouse, where does the loss of quality occur with bigger operations?, the biggest part of meat quality is how the animals are raised and treated, slaughtering is a physically challenging job, machines can help lighten the load, Tom Mylan, rock star chefs, The Food Network, Iron Chef, Hell's Kitchen, food is becoming a popular career field, the new generations are very aware of the problems with the food system, Heritage Foods, Slow Food, raising awareness about better quality meat, family run business, HAACP plans, Hazard Analysis and Critical Control Point,Live Call-In Question! (6:46)
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what is the safest meat to eat for a non-meat eater, do your research, the source is more important than the cut, all meat starts out safe, different HACCP plans, regulations, bacteria, controlling temperature, recording a series of temperatures and monitoring them, keeping track of everything can be intense, yearly audit from FDA, contaminations happen at the processing facility or distribution center,RAPID FIRE MOMENT: Two Interesting Cuts (12:22)
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Hanger Steak, there is not much per cow, it's a muscle that aids in diaphragm movement, it is right by the backbone, it actually hangs in the cow hence the name, pork cut, Boston Butt, excellent flavor profile, week to week tasks, cheek meat and tongue is removed, de-skinning, what does Paradise look for in employees, people who are willing to work hard, having pride in your work, Cutco, getting heads off the carcasses, breaking down carcasses into primal cuts,Jody Williams and Rita Sodi (8:06)
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Jody Williams, Rita Sodi, Italian, Gottino, Alice Waters, befriending coworkers, morning clientele, people reading the paper, garden tables, business meetings, steamed eggs, sage, fresh squeezed orange juice, Tuscan bread, prosciutto with cheese,Brian Kenny Calls In With a Question (5:59)
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poached eggs can be difficult, they are very delicate to handle, the timing can be difficult, dinner menu, sandwiches, Gottino is open from 8am to 2am, rabbit pot pie, beets, every dish is sized for a glass of wine, small dishes, Gottino is not really a restaurant, slow life, West Village, community, bread pudding, pigs feet, lentil soup,Rita Sodi Talks About Her Restaurant I Sodi (8:41)
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I Sodi, Rita's restaurant, home cooked feeling, simplicity, seasonal menu, Tuscan menu, polenta, dumpling, wheat, there is a right and a wrong when it comes to taste, truth in gastronomy, slow food method, sautéed spinach, an American making Italian food is a big challenge,To comment on this episode click here. There are currently Comments
First Aired - 06/23/2011 01:00PM
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This week on The Farm Report, Nick Fantasma of Paradise Locker Meats joins Erin Fairbanks to break down the world of animal slaughter and processing. Tune in to get an exclusive behind the scenes look at the life of a butcher as Nick explains the differences between commercial and small scale processing and how a humane operation works. This episode was sponsored by Heritage Foods USA.
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The Farm Report: Nick Fantasma (14:48)
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The Farm Report, Erin Fitzpatrick, Heritage Foods USA, Heritage Radio Network, Paradise Locker Meats, Nick Fantasma, butchering, slaughter, slaughterhouse, family business, Tremble Missouri, Eagle Bridge Custom Meat, venison, wild game, boneless meat, livestock production, butchers as rockstars,To comment on this episode click here. There are currently Comments
