Taste Matters
LIVE 11 - 11:30am EST
First Aired - 02/14/2010 02:30PM
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Anne Saxelby, Jimmy Carbone & Claire Hartten are joined by author Carolyn Steel who talks about Sitopia, Waste, Efficiency & Traceability
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Cutting The Curd Introduction: Sitopia! (22:59)
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Anne Saxelby, Cutting The Curd, Jimmy Carbone, Jimmy's No 43, Carolyn Steel, Hungry City: How Food Shapes Our Lives, modern food distribution systems, utopia, fantasies, value food, allegory of good government, small business owners, architecture, community development, London, Acorn House, wormery, organic, herbs, cooking fuel, local chefs, local projects, policy, waste is just a matter of attitude, Departments of Sanitation, without policy its hard to scale up, how can this grow?, Claire Hartten, sitopian, sitopia,Waste, Efficiency & Traceability (20:09)
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Fairway Market, BBC, waste, waste not want not, every farm was once a self sustaining organism, cities should be self sustaining, cities and sytopia, cities are human nests, humans are organic entities, a city replicates the ins and outs of a human body, rethinking what a city is, ancient attitudes to waste, using human and animal waste to create fertile land, a closed loop, industrialization, sending things 'away', what goes in the sewage system is not just organic, cradle to cradle thinking, it comes down to a question of values, Patrick Martins, Heritage Foods USA, rare breeds of pork, anti standardization, traceability, supermarkets or farmers markets?, farmers co ops, Park Slope, American Farms, cheese distributors, Essex Street Market, it was founded as a public market, Olympics, Mayor Bloomberg,To comment on this episode click here. There are currently Comments
First Aired - 06/04/2009 04:00PM
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Severine interviews veteran Northern California rice farmer, Mike Bosworth.
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An Intro to Rice Farming with Michael Bosworth (8:11)
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Mike Bosworth, rice farming, fifth generation Northern California farmer, flooding rice fields, decomposes organic matter after harvests, provides excellent ecosystem for migratory water foul, embracing new farming technologies, where does rice go after its harvested?, moisture in grain, white rice lower nutritional value, rice taken to cold storage facility, organic and contains no synthetic fumigants, bran is scratched of brown rice to make white rice, both come from same plant in same field,What Happens to Rice After Factory? (4:16)
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organic rice, cold storage, pests, cold replaces poison to combat pests, Mike direct markets his rice, shortens supply chain,Mike's Farm: Goings On (6:01)
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institutions that support farming, Community Alliance With Family Farmers, CAFF, Growers Collaborative, links local growers with local institutions and supermarkets, people caring more about where their food comes from, rice requires more acreage to sustain a farm family, Mike's farm is mistakenly confused for a corporate or commercial farm,Rice Politics: Future of the Grain (7:39)
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transgenic rice, biotechnology used to manipulate rice, lends beneficial attributes to the grain, drought tolerance, transgenic rice will not be adopted on a mass level, Mike's rice: Japonica variety, 85% medium grain rice, all sushi rice in US comes from California, rice production in California started in 1912, Slow Food Arc of Taste, rice resources: learn more,To comment on this episode click here. There are currently Comments
First Aired - 10/24/2010 12:00PM
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This week on The Main Course Patrick and Katy sat down with Marion Nestle: activist, professor, and author of "What to Eat", "Safe Food", and "Food Politics". Joining the conversation was Joan Dye Gussow, another world-renowned activist in the academic and government sectors as well as the author of "This Organic Life". Together Nestle and Dye Gussow constitute an amazing meeting of the minds when it comes to championing all things sustainable, and affecting change in broken food and distribution systems, failed academic institutions, and obsolete ideas. The gang discussed food politics at large, the sticky situation of labeling food, and how to make the public see that public health is attached to domestic food policy. This episode was sponsored by 360Cookware.com.
Photo 1: Marion Nestle, Photo 2: Joan Dye Gussow
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The Main Course Introduction (5:30)
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The Main Course, Heritage Radio Network, Patrick Martins, Katy Keiffer, 360 Cookware, www.360cookware.com, Patrick was in Bon Apetit magazine, animal husbandry, animal welfare, good, clean and fair, Slow Food,Marion Nestle & Joan Dye Gussow (18:15)
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Joan Dye Gussow, Growing, Older: A Chronicle of Death, Life, and Vegetables, Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, Feed Your Pet Right, Safe Food: The Politics of Food Safety, Marion is working on a book about Calories, what have the biggest changes in food been over the past few decades?, you can get food now!, 20 years ago you couldn't find good food, the quality of food has gotten better, there's always been junk food, there were no supermarkets before World War II, food philosophy, production vs distribution, marketing, high fructose corn syrup, soda tax is a very progressive idea, developments yet to come, income equity needs to change, environmental issues, symptoms of sickness in our culture, Fiji Water, delusions of being green,Food Politics: Front Package Labeling, Advertising Regulation & Linking Agriculture to Public Health (21:25)
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how do decisions in Washington affect your food prices, front package labeling, symbols on packages, American Heart Association, logos used for marketing purposes, cereal boxes, in Great Britain they put traffic lights on food products, Federal Trade Commission, regulating advertising, checks and balances for food, linking agriculture to public health, new farm bill in 2012, we should get rid of subsidies for corn and soy beans, food stamps and farmers markets, the food movement should be about democracy, chiggers have appeared in Ithica recently, global warming, climate change, bed bugs, FDA, tides, flooding, taxidermy, food museum,Legacies & Growing The Movement (44:33)
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progressive agriculture in Rhode Island, Rhody Fresh, dairy cooperative, tourism model, Carlo Petrini's legacy is his university, Patrick wants his legacy to be better the animal welfare situation in our country, UCSF, nutrition department, Joan told a story about seeing mushrooms from Missouri and other items from foreign places in Hawaii, this story changed Marion's life, Joan wants her legacy to be as a truth teller, Joan's new book, Growing, Older, dealing with the death of a partner, Marion's legacy will be food studies, from concept to state approval in 9 months, she founded the food studies department, K. Dun Gifford, Mediterranean diet issues, food systems, food & culture, food history, Amy Bentley, food historian from Colorado, what's the takeaway of the NYU food studies program?, you learn how to read write and think food, there are now many food studies programs, what role will academia play in making change?, Joan thinks very little, Cornell Bread, in World War II Clive McCay invented a health food bread, it's hard to say what you think until you have tenure, social movements, you can never tell what the causes or consequences are, collectively the food movement is focused on producing a system better for the environment and our health, terribly fragmented right now, get students to think critically about the world they are in, make the world a better place, food advocacy, book recommendations:, Omnivore's Dilemma, Food Rules, In Defense of Food, all of Marion and Joan's work, sweet potatoes,To comment on this episode click here. There are currently Comments
