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First Aired - 10/27/2009 03:00PM Download MP3 (Full Episode)
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Catch It Cook It Eat It, Ben Sargent, Acme, smoked fish, Greenpoint, fish smoking, Harry Brownstein, Acme is a fourth generation business, Richard started out doing retail for the company, there are less than a handful of fish smokers in Brooklyn, Acme has the largest smoked fish factory in the US, lox is not smoked salmon, lox is salt cured salmon that has sat for three months, hot smoke and cold smoke proccess, cold smoked salmon, nova, novi, eastern, dry curing, wet curing, there is an art and science to curing, farmed fish or wild fish?, the salmon farming industry didn't pic up moment until 1990, the majority of stuff being smoked is farm raised, King Salmon, farm raised salmon are fed a strict diet to fatten them up, wild salmon fight for their food, Brooklyn Fishing Derby, what's the difference between smoking blue fish and salmon, blue fish are smoked in filet form, black pepper, kosher facility, barins ciscoes, Alaska, the government granted an eskimo tribe exclusive rights, Richard Schiff,

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First Aired - 05/29/2012 01:00PM Download MP3 (Full Episode)
Hosted By
Greenhorns-radio
Sponsored by
Fairway
Owner of the Ballymaloe Cookery School in Shanagarry, Co Cork, Ireland, Darina Allen is a teacher, food writer, newspaper columnist, cookbook author and television presenter. The Ballymaloe Cookery School is situated on her family’s organically run farm, and they believe that good food, good health and good farming practices are an inseparable part of the same process. Darina was the founder of some of the first farmers markets in Ireland, is a tireless advocate for artisan producers, and is involved on an ongoing basis in helping set up new markets. The winner of countless awards for her leadership in slow food and sustainability, she is currently chair of the Middleton Farmers Market, is a councillor for Ireland in the Slow Food Movement and President of the East Cork Convivium of Slow Food. This program has been brought to you by Fairway Market.

"We have to shock people out of thinking that food is something that comes wrapped in plastic off a supermarket shelf." -- Darina Allen on Greenhorn Radio


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First Aired - 10/09/2011 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
This week on The Main Course, Patrick Martins re-launches the program as a solo host and is joined by chefs Yvon de Tassigny and Chris Katchucka of celebrated NY BBQ institutions Fette Sau and St. Anselm. Tune in to learn about the ins and outs of BBQ cooking and learn what it takes to run a cafeteria style restaurant successfully. Learn how smoking is done before hand and what challenges come along with quality control and slow cooking. This episode was sponsored by Hearst Ranch.


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