The Morning After
Re-run 3-4pm EST
First Aired - 06/25/2012 03:30PM
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Welcome to another episode of Hot Grease! Our host, Nicole Taylor, talks about Majora Carter's new initiative to get technological jobs into the South Bronx, as well as gives a sneak peak for the upcoming National Ice Cream Month. Nicole is joined in the studio by King Whetstone, director of the National Agricultural Statistics Service for the USDA. Nicole and King talk about some of their favorite New York State agricultural products, including apples and dairy. King also talks about his work in trying to bridge the informational gap about food production between upstate and downstate. Later, Nicole calls John Schlimm, author of the new book Grilling Vegan Style, to talk about some healthy, vegan grilling options. Tune in to hear some ways to make flavorful tofu steaks, as well as delicious grilled fruit deserts! This program has been brought to you by Hearst Ranch.
"The decline that we're seeing [in dairy operations] is because of different factors. Number one, is probably is because of the cost to raise dairy...the input costs are just increasing, and the price of milk is down. It's not profitable. So we see a lot of the smaller milk producers bailing out." --King Whetstone on Hot Grease
"The decline that we're seeing [in dairy operations] is because of different factors. Number one, is probably is because of the cost to raise dairy...the input costs are just increasing, and the price of milk is down. It's not profitable. So we see a lot of the smaller milk producers bailing out." --King Whetstone on Hot Grease
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Majora Carter, Cathy Erway, and Ice Cream (5:48)
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gelato, BKMag.com, Detroit, grilling, vegan grilling, Food Headlines, Majora Carter, Sustainable South Bronx, tech entrepreneurs, food and technology, Cathy Erway, Brooklyn Magazine, frozen deserts, ice cream, Brooklyn Larder, black-owned grocery store, Metro Times,King Whetstone and Ag Stats (8:56)
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King Whetstone, USDA, agriculture in New York State, apple, apple production, dairy production, decline of dairy farmers, milk production, Milk Thistle, census, older farmers, young farmers, sweet corn, Texas, New York City, pumpkins, cucmbers, squash, tart cherries, pears, maple syrup, Vermont, urban vs. rural, surveys, collecting data, NASDA, agricultural census, Ag Census,To comment on this episode click here. There are currently Comments
First Aired - 07/22/2010 12:00PM
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This week on A Taste of the Past Linda spoke to Barbecue Bible (blog and book series) author Steven Raichlen about the only international food "woven into our human fabric": BBQ. Steven has traveled the world investigating, written eight books about, and hosted his own show on PBS regarding BBQ, and knows a thing or two about a thing or two regarding grilled meat and the "slow and low". Tune in for an illuminating look at BBQ's history, future, and how our local traditions have grown from and melded with international versions of the 'cue. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef.
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A Taste of the Past Introduction (13:24)
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Linda Pelaccio, A Taste of the Past, Hearst Ranch, Steven Raichlen, Steven is credited with inventing beer can chicken, barbecue master, barbecue bible series, Planet Barbecue, everybody thinks they can be a barbecue chef, people grill in every country, chili pepper was a new world food, sweetness comes from palm sugar, acidity comes from fresh lime, fish sauce, made with fermented anchovies, weird food for weirdness sake, oddball meats, in Columbia they eat a giant guinea pig, tastes like a North Carolina pulled pork shoulder, lamb intestine, most North Americans think of grilling as an outdoor summer activity, the rest of the world also grills indoor, indoor grill as the focal point of the house, fire is what separates us from the beast!, Barbecue University,All Things Barbecue with Steven Raichlen (15:08)
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Americans take ownership of BBQ, barbacoa, long roasting meat over open fire, Steven did not invent the beer can chicken recipe!, he did popularize it, red wine chicken, www.grilling4all.com, in southeast Asia barbecue is an urban experience, urban vs rural, in many parts of the world a style of BBQ starts in the countryside and ends up in the city, barbecue is synonomous with party, George Washington was a huge BBQ fan, brisket is the holy grail of BBQ, connective tissue needs time to break down, China has less grilling than you would expect, Currywurst, post war Germany, Taino Indian,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2009 12:00PM
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Superstar butcher Tom Mylan comes by The Main Course to talk chop. Tom gives us a preview of his new butchering school/butcher shop: Brooklyn Kitchen Labs and The Meat Hook.
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Main Course Introduction (3:41)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, Halloween, Jack and Nat are exhausted, Roberta's, motorcycle race, butchering, Tom Mylan,Tom Mylan (9:27)
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butchering, Tom Mylan, butcher shops are closing because of high rent, grass fed vs grain fed, organically grown meats, lamb chop, Tom was a manager at Marlow & Sons, he was also a writer for the diner journal, whole animal movement, making local sustainable meat less expensive, whole cow, The Diner, Bill Telepan, the rise of the burger as a gourmet item, 75% lean to 25% fat, linking e coli to price, what is the ratio of fat to meat on the average American burger, ratatouille,Brooklyn Kitchen Labs and The Meat Hook (7:26)
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Brooklyn Kitchen Labs and The Meat Hook, spans over 7,000 square feet of a former warehouse by the BQE and will include two teaching kitchens a butcher shop a library of rare and out-of-print cookbooks and a shop of baking supplies and bulk items like olive oil and flour, Meeker Ave, walk in butcher shop, http://www.johnboos.com, primal cuts, teaching component, Garrett Oliver, Brooklyn Brewery, beer pairings with food, brewing classes, summertime drinks, the butchering takes place on a custom butcher block table by John Boos,Learning How To Butcher (9:26)
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apprenticing, how long does a home chef need to study?, pig butchering 101 lasts for two and a half hours, trial and error, it's hard to screw up sausage, breaking down beef, handling lamb takes a significantly longer time, Tom was an apprentice for 6 weeks at Fleischer's, sirloin, National Cattlemen's Beef Association, stew beef, chuck roll, artisan butchery, anatomy, band saw, understanding muscles, meadow raised veal, butchering is as complicated as you want to make it, Fleisher's,Raising Beef: Grassfed & Corn Finished (5:00)
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not feeding cows enough, grass fed cuts are different, it tastes more beefy, corn finished makes the meat sweeter, marbling, there are many different quality levels,Ferminting Hay & Diversity Of Breeds (10:00)
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grain fed pork, animal diet, genetically modified food, industrial cow calf operation, smaller animals, US angus, Annaliese Griffin, Brooklyn Based, Brent was a line cook at egg, George Well, Belmont Butchery, Richmond Virginia, butchering hogs,The DIY Home Butcher (3:20)
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whole lamb, butchering 101, proper meat, professional development track, Fleischer's, culinary school, pork loin, breaking down a pig for a line cook, practice animals cost a lot of money, rural butcher shops, deer, urban environments,More Meat Musings: Horse Meat, Dogs & Guinea Pigs (1:40)
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Kim Severson, looking the animal in the eye before killing it and eating it, ex vegetarian guilt, it can be smug and weird, the future of agriculture, genetic strain of British beef animals, 375 pound animal, Scottish Highland, horse meat, dog meat, Guinea pig meat, Latin America food, do we eat teeth?, goat,To comment on this episode click here. There are currently Comments
