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First Aired - 03/31/2010 05:00PM
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This week Heather & Jack speak to Lena Brook, who discusses how to improve the menus in our health and learning institutions.
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Lena Brook and the Balanced Menu Program (16:40)
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Heritage Farm Report, Lena Brook, Jack Inslee and Heather Hyman, White Oak Pastures sponsors, Jack was sorely missed, from San Francisco, met at the Interfaith Center, Pew Foundation, Balanced Menu Program, but first an intro: was in advocacy, passion, career trajectory and passion, Physicians for Social Responsibility, greening the health care sector, preventive agenda for health care, Since September 2009, Reduction of meat consumption, Meat bought in hospitals could be less, to afford good food you must serve less meat, portions can be reduced, cafeterias, reference guide that gets people started, one day: a searchable database for recipes, balanced menus, high cost of offering too much meat, then how do patients get protein?, are there actual hospital chefs?, Hospital Leadership Team is a group of hospitals part of a resource network in San Francisco, less meat and source better meat simultaneously, Sonoma Direct, now work with benchmark hospital in Sonoma, demand is there, good food is not that much more of a cost, being smart, lesser cuts, use ground meat, use ground meat, use more ground meat, Health care Without Harm, Balance menu Project grew out of San Francisco projects, have 30 recipes on Health Care Without Harm website, grass fed beef and lamb,Healthy Food and Universities (11:11)
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itunes on Heritage Foods USA, twitter, chopping wood outside, 30 hospitals are on board, reduce meat purchasing by 20% over next 12 months, next steps: get more sustainable foods on menu, media, National Nutrition Month, Washington Post article, Health Section, Martha Thomas, Georgetown University signed on, climate change is a component, reduce meat for nutritional, environmental, climate change reasons, meat and dairy has significant effect, student advocacy rocks, real change when students move, student movements, Jamie Oliver, daughter started in kindergarten, Paper Plates for Pelosi, plates for change, healthyfoodandhealthcare.org, San Francisco School Food Coaltion,To comment on this episode click here. There are currently Comments
First Aired - 08/18/2010 07:00PM
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This week on Burning Down the House Curtis and guest host Roderick L. Knox sit down with Katy PurvÃance BasiÄ, founder of The Verb School, and architect Matt Arnold. This week's subject was the quality of high education being dished out in architecture schools across the nation. Katy started her own architecture school after her frustratingly hands-off experiences at Harvard; Matt Arnold describes similarly disheartening incidents during his time at Cooper-Union. Are students spending too much time in front of computer screens and not enough time learning with their hands, engaged in debate, and getting down and dirty? Tune in to hear these experts and educators weigh in on the places where our future architects sharpen their minds. This episode was sponsored by Hearst Ranch: grass-fed beef from the California coast.
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Burning Down The House Intro - The Diploma Mill (21:52)
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Burning Down The House, heritage radio network, Curtis B. Wayne, the culture of architecture, Hearst Ranch, Roberta's, Roderick L. Knox, Cooper Union, Matt Arnold, Katy PurvÃance BasiÄ, Harvard Design School, founding an independent architecture school, inspired by disappointment, culture shock, University of Idaho, why does being an architect mean staring at computers all day, sleeping through lectures, Piper Auditorium, K. Michael Hays, Building Text in Context, The French Revolution, The French Revolution reconfigured the calendar, collateral of reading, acculturation of an architect, Sanctuaries: The Last Works of John Hejduk gives Dr. Knox a headache, Boule custom houses, Yestermorrow Design Build School, learning architecture through building, construction administration, scripting, coding, Preston Scott Cohen, projective geometry, The Preston & Cameron Hour, orthographic projection, autoCAD, constructing 3D images, the basics of mechanical drawing, high school stuff, talking about drawing instead of teaching construction, axonometric projection, diploma mill, you pays and you stays, all sorts of gizmos, spoonfeeding students, no philosophy behind the teaching, The Bauhaus, Walter Gropius, energy and technology, Mies van der Rohe,Gimme Some Truth (20:56)
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Hearst Ranch, 156 Thousand Acres of Pacific Grasslands, grassfed beef, more land than all of new york city, John Lennon, indictment of the regime of Preston Scott Cohen, Harvard University Graduate School of Design, 200 thousand dollars for a masters degree, CAD jockies, Frank Gehry, today's graduates don't know the building arts, the art of architecture, the fusion of art and engineering has corroded, ArchitectureAddiction.com, the hard sciences of engineering, rich kids disdain engineering classes, you must be a deep generalist, the soft and hard sciences, Taliesin, laser cutters, Rhino, autoCAD, Building Information Modeling, designing in space, The Verb School, different campuses in different climates, green architecture, verbschool.com, you don't remember what you only hear, most learning's in the library, Yestermorrow, IDP, accreditation and licensing, Habitat for Humanity, consumers of education, teachers don't make education happen, education is what happens inside students, the students' responsibility, Cooper Union, no student activism, The Administration of the Harvard Design School, mesmerized by a CAD screen, Zaha Hadid, SCI-ART,Stand Aside Laws Of Physics! (18:53)
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marriage, after 30 years the license expires, Margaret Mead, working with your hands, raise the level of discourse of the status quo of the received education, construction management at Pratt, receiving a rounded education, a problem with the gobbledygook, IDP, The Intern Development Program, the computer has made everyone lazy and corrupt, Robert Newman's Acoustics Class, stand aside laws of physics!, missing flashings, just because Harvard ranks well doesn't mean it's good, the failure of the current state of the IDP, podcasts, credentialing, adult continuing education, becoming a licensed architect, NAAB, learn how to build a house to bond together and learn a skill, a collaboration between architect and homeowner, a house or a degree, the cost is awesomely discouraging, questioning the worth of education, cost growing faster than inflation, acts of blasphemy against Harvard, Machu Picchu, travel is a huge part of architecture education, you have to travel, there's nothing like seeing it first-hand, a year in the field, the gap year at Cooper Union, the french know how to handle the color green, George Siwicki, Bilbao, the social contract, this is not an anti-intellectual movement, Dan Breindel, architectureaddiction.com, Harvard Design School, an open forum, intellectual dishonesty, a challenge to Preston Scott Cohen, The Storefront for Art and Architecture,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2013 04:00PM
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On this installment of It's More Than Food, Michel Nischan talks with Karen Washington, Maria Hines, and Dorothy Hamilton- all advocates for women within the realm of food. Karen Washington is a community activist and co-founder of Black Urban Growers. As a community gardener and board member of the New York Botanical Gardens, Karen has worked with Bronx neighborhoods to turn empty lots into community gardens. Maria Hines is the owner and chef of Tilth, Golden Beetle, and Agrodolce in Seattle, and an supporter of local farms and sustainable practices. Dorothy Hamilton is the founder and CEO of the International Culinary Center, a culinary institute with campuses in New York, California, and Italy, where students learn all ranges of culinary technique. In this episode, we explore the backgrounds of each of these renowned members of the food industry, and the history behind women in the food movement. Each guest also gives us a current update on their work: Karen expresses her desire to sit down with the community and create a healthier food system for the city, Maria aims to build a society aware of healthy, sustainable foods, and Dorothy talks about teaching her students about building a restaurant that is focused on being on responsible, sourcing locally, and supporting the mid-size farm movement. Tune in for another remarkable episode! As always, thanks to Wholesome Wave for presenting today's program. Thanks to Four Lincolns for today's musical break.
"In this urban farming movement, women are out there in the trenches... Women are leaving the kitchen and going back into the field to really connect to where their food is coming from." [4:45]
"If we're talking about a food system that's sustainable and accessible for all, then the doors must be open for all." [16:05]
-- Karen Washington on It's More Than Food
"As the woman head of this school, I have always seen about 50% of our student body comprised of women, and pastry classes have always been 80-90% women." [12:50]
"What we want and expect from young chefs today is responsibility." [45:00]
-- Dorothy Hamilton on It's More Than Food
"The best flavors are coming from local, sustainable agriculture. When I opened my restaurant, I knew that had to be a part of my mission statement." [19:45]
-- Maria Hines on It's More Than Food
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Representing Women in the Kitchen and on the Farm (31:41)
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women in food, Karen Washington, activism, academia, Black Urban Growers, Maria Hines, Dorothy Hamilton, Chef's Story, The International Culinary Center, Michel Nischan, low income neighborhood, family values, farming, women farmers, Harlem, the Bronx, Tilth, women in the kitchen, West Coast, people of color, sexual orientation, the Bay Area, Heartbeat, FCI, gardener, public health, urban agriculture, ancestry, slavery, black farmers, racism in agriculture, diversity, monoculture, New York City, Queens, Top Chef, Seattle, workers' rights, organic, advocacy, French Culinary Institute, backpacking, fish, meat, culinary education, Bobby Flay, Larry Forgione, Thomas Keller, young chefs, Alfred Portale, Organic Valley, dairy coop, Women's Share, foodies,Female Food Role Models (30:25)
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South Carolina Coastal Conservation League, food systems, conservation, Oberlin College, Dr. Martin Luther King, Jr., Wholesome Wave, poverty, ecology, race, under-served communities, resources, food desert, hunger, farmer's market, donations, healthy food, the food movement, the James Beard Foundation, rural poverty, affordability, chef boot camp, SNAP incentives, fresh fruits & vegetables, Just Food, food stamps, Fresh Bucks, food policy, Alice Waters, Walmart, food retail, wholesale, sourcing, Hilary Baum, farm to table, local ingredients, industrial food, Karen Karp, kitchen skills, Roberta's, Ann Cooper, investment, the environment, Golden Beetle, Julia Child, AIWS, Candy Argondizza, food heroines, physical therapy, retirement, equality, for-profit business, school food, institutional cooking,To comment on this episode click here. There are currently Comments
