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First Aired - 02/06/2011 12:00PM
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On today's episode of The Main Course, Katy Keiffer holds down the fort alone as she explores the intertwined worlds of bonsai masters and Japanese cuisine. Join in and she has a very inspiring conversation with bonsai master Julian Velasco, who shares his knowledge on bonsai techniques, history and how the small trees can teach us more about life and ourselves. The conversation then shifts to Japanese cuisine and sake, as Phillip Gilmore of Momo Sushi Shack shares the inspiration behind his Bushwick restaurant and talks about his experience working alongside Juilan for the upcoming Graceful Perseverance exhibition at the Brooklyn Botanic Garden. The kickoff event is Feburary 11th - learn more at www.bbg.org. This episode was sponsored by S Wallace Edwards & Sons. For more information visit www.surryfarms.com
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The Main Course Introduction (1:57)
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The Main Course, Katy Keiffer, S. Wallace Edwards & Sons, Heritage Radio Network,Julian Velasco, Bonsai Master (30:53)
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Julian Velasco, Bonsai, Graceful Perseverance, Brooklyn Botanic Garden, runs until May 1st, kickoff event this Friday - Feburary 11th, Julian wanted to be a photographer when he was young, any tree can be converted to bonsai, root structure is changed, feeder roots, specific bonsai techniques, dense canopy, dense root system, tricking the tree into thinking it's much taller, growth habits change when its mature, every tree has a hidden story, bonsai master, bringing out the essence of the tree, each viewer has a different experience with bonsai, how did bonsai start?, started in China, trapped root system, dwarfed and stunted trees, some trees at the Brooklyn Botanic Garden are over 300 years old, Phillip Gilmour, Momo Sushi Shack, diced up scallop, the roots turn to bark as years go on, trees that look like they are cascading, trees that replicate different environments, live wood combined with deadwood, connection with environment, bonsais hold to the history of their caretakers,Phillip Gilmore of Momo Sushi Shack (27:20)
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Anita Jacobs, Director of Public Programs at Brooklyn Botanic Garden, Phillip Gilmour, Momo Sushi Shack, 43 Bogart St, minimalist decor, hidden entrance, open air in summer, sake, tapas, sake tasting, translating food experiences, mixing formal with fun, Phillip and Julian are kindred spirits, Victorian style greenhouse, Japanese folk dance, celebrating nature in winter, miniature food, mostly vegan dishes, there are infinite vegetarian options in Japanese cuisine, tofu, noodles, rice, Slow Food, specifically American, every other culture practices Slow Food anyways, braised dishes, preserved foods, rice cooking techniques, overlap between the way Japanese food looks and their approach to aesthetic in every day life, Phil worked at Bozu for 3 years, food and sake pairings, minute details in sake, shaved lotus root, dashi, pickled vegetables, Brooklyn DIY culture, Friday February 11th, starts at 6:30, www.bbg.org, or buy tickets at Momo Sushi Shack, rice cake dance,To comment on this episode click here. There are currently Comments
First Aired - 09/26/2010 12:00PM
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Download MP3 (Full Episode)
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This week on The Main Course Katy and Patrick sit down with a bevy of guests from the worlds of food, sustainability, and the arts. Alec Bradford of Leaping Waters Farms talked hybridization and animal husbandry. Next Patrick's father Joao Carlos Martins, famed pianist and conductor, regaled the group with a stories of his career plus a joke or two. Next Craig and Amy Good of Good Farms, Angus ranchers from the Flint Hills of Kansas, talked about their 48 years in the biz. Mario and Theresa Fantasma of Paradise Locker Meats discussed raising animals hormone and antibiotic free, and the current expansion process they're undertaking. Finally Chef Jacques Gautier & Jimmy Carbone of Jimmy's #43 hyped their upcoming Pig Island event on Governors Island: a pork-lovers dream come true. Don't miss this incredible who's who of folks in the good food movement. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef on the California coast.
Photo 1: Alec Bradford & Eric Ripert, Photo 2: Craig Good
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The Main Course Introduction: Party Recap (9:47)
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Patrick Martins, Katy Keiffer, Heritage Radio Network, The Main Course, The Heritage Party, Roberta's, growing the movement, Gabe McMackin, the grammar of a great event, Ancient White Park brisket,Alec Bradford of Leaping Waters Farms (18:19)
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Alec Bradford, Leaping Waters Farms, Alec has just started raising heritage turkeys, six different varitites, genetic differences between turkeys, White Holland turkeys, first great commercial bird from the 1600's, most breeds were commercial at some point, Big Breasted Bronze, do pure breeds lose something when you cross breed them?, animal husbandry, it's important to maintain genetics, Narragansett Turkeys, wild turkeys, Alec support 120 breeding head of cattle, terroir, each cow has 12 acres to themselves, large black hogs, very few chefs love to use whole animals, marketing of the whole pig, pig is the easiest animal to utilize, it's difficult to sell whole lambs,Joao Carlos Martins (15:11)
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Joao Carlos Martins, fresh off his concert at Lincoln Center, Brazil, orchestra, next year he will perform at Carnegie Hall, his orchestra has 45 underprivileged students from Brazil, Bach, Villa-Lobos Bachiana Brasileira, Joao is being honored at Carnivale,The Fantasma's & The Good's Join the Studio (21:56)
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Craig Good, Amy Good, Mario Fantasma, Theresa Fantasma, Gloucestershire Old Spots, raising rare breeds of pigs, different personalities of pigs, Duroc breed, Paradise Locker Meats, there's a three hour drive to have the pigs slaughtered, keeping pH balance, quick chill the animals, slaughtering process, preparing the pig to the chefs demands, Paradise Locker Meats is going through an expansion, hormone free, no antibiotics, as needed basis, agriculture is huge in the state Kansas, taxes and subsidies, the state of Missouri, small business structure, environmentally sound models of farming, USDA,GIPSA Rules & The Roles of Men & Women in Agriculture (21:41)
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Cherryholmes, GIPSA rules, intended as a democratic equalizing rule, the government is trying to level the playing field, byt trying to level the playing field you hurt people raising high quality products that charge a premium, premiums and discounts for carcass composition, heritage breeds have more marbling and fat content, the role of women in agriculture, Paradise Locker Meats is a family business, Mario Fantasma started Paradise Locker Meats in 1995, Heritage Foods USA, Justus Drugstore Restaurant, interest in sustainability is growing across the country, people are sick of grocery store stuff, The Food Channel has sparked the explosion, food recalls, not many small farmers raise pigs, pig feed, what diets affect meat quality?,Jacques Gautier & Jimmy Carbone Preview Pig Island (12:33)
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Jacques Gautier, Jimmy Carbone, Palo Santo, www.pigisland.com, pork crawl, pork tacos, small pigs, Dan Purdy, Purdy & Sons, third party certified processing plant, Heritage Foods USA, Sarah Jenkins, Porchetta, Jimmy's' No 43 has many local ingredients, Food Systems Network NYC, www.palosanto.us, rooftop garden, tickets are $85, Union Square this Wednesday: the pig delivery!,To comment on this episode click here. There are currently Comments
