The Speakeasy
LIVE 4:00-4:30pm EST
First Aired - 01/27/2010 04:00PM
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This week on the Heritage Report, Heather and Jack talk to Marty Travis of Spence Farm, supplier to Rick Bayless' Frontera Grill in Chicago, about Iroquois White Corn, an heirloom variety of corn.
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Heritage Report Introduction (9:36)
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Heather of Heritage, heritage foods, Heather on hiatus, Heritage farm in Virginia, Heather Hyman, Heritage Foods USA, Heritage Report, farmers, connecting the producer to the consumer, distributors, godfather of american poultry, heritage birds, poultry industry, connect farmers that raise heritage breeds of meat with whoever needs them across the country, heritagefoodsusa.com, ducks, geese, steaks, turkey, bison, seasonal meat, paw paw, superbowl food, superbowl sunday specials, ribs, country ribs, boston butt, fresh lamb from montana, recipes from some of the country's best chefs and farmers, corn, Iroquois white corn, Marty Travis, Spence Farm, Trimble, Missouri, Paradise Locker Meats, Fairbury Illinois,Marty Travis of Spence Farm (10:32)
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Marty Travis, spence farm, been in the family for 180 years, 160 acre farm, 150 acres of conventional corn, beans, alfalfa, 10+ acres of vegetable crops in heirloom varieties, heirloom tomatoes, heirloom potatoes, growing for restaurants in the Chicago area, local food network in Illinois, local restaurants and grocery stores who support Spence and local farms, young farmers, packaged and labeled at farm, grocery stores give 80% to farmers, community awareness and education, looking to expand into small grains this year, businesses are asking for barley, rye, wheat, spelt, local brewers, 10 acres of heirloom vegetables is separate in production from rest of farm, LLC, co-op of 25 other small family farms, other local farms offer proteins, cooperative, bartering, Iroquois white corn, rick bayless, frontera, roasted cornmeal, $50/pound in Ontario, conventional farmers pay $100/50 lb bag, expensive,Marty Travis elaborates on Iroquois White Corn (10:56)
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Iroquois white corn, the corn type has a heritage and history, passed down over generations for 100+ years, get the same corn each time you plant it, conventional corn has insecticides, dozens of varieties of heirloom corn, Iroquois white corn has a distinctive flavor, large-kerneled corn, size of hominy, pozole, lye, 63 lbs of cornmeal to Frontera, 250 kernels for $20, the more and more we can introduce it, the price will go down, trying to eventually get it into seed catalogs, how to confirm that genetics are what the farmers say they are, iroquois tribe, chief john mohawk, seed traveled through the Iroquois nation, and to Ontario, don't harvest with combine, first few years all corn was hand-picked, hand-roast the corn over an oak fire, smoky, earthy flavor, harvest by end of October, takes 2-4 weeks to roast and dry, thespencefarm.com, Jack Inslee,To comment on this episode click here. There are currently Comments
First Aired - 08/11/2009 06:30PM
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On this week's Why We Cook, Erica covers the gamut of greens, from soft, leafy greens to sturdier collard greens. Included in her talk are histories of each variety and preparation suggestions with recipes and professional tips.
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Finding Free Edible Food: Dandelions and Nettles (10:20)
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summer vegetables, first frost, spring vegetables, baby carrots, tomato blight, melons starting to come out, okra, beans, dandelions, nettles, greens as nutritionally packed as foods come, dandelion green, nutritional powerhouse: high in vitamin A and calcium and iron, eat them early in the spring or fall before flowers develop, don't pick them from places that have been sprayed, stinging nettle, pick nettles with gloves on and cook them, can't get protein without cooking nettles, more beta carotene than carrots, dandelions: sauté or throw into soups,Soft, Leafy Greens VS Sturdier Cruciferous Vegetables (10:20)
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soft greens cook easily, sturdy greens need tougher cooking, proper cleaning, pull greens off stem, fill bowl with cold water, salad spinner, repeat until no grit left in sink, darker leafier green contain higher calcium, collared greens have highest calcium content of any greens, chiffonade, Tuscan kale, wilt collareds down until water is gone then sauté and give time to caramelize,Tender Greens (11:57)
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spinach, arugula, vegetables, collards, asian greens, oxalic acid prevents you from absorbing calcium from greens, beet, oxalic acid, beets three ways, buy bunch or baby spinach, spinach gives up a lot of water as it cooks so buy extra, chard, currants, buy beets and turnips with greens attached, New Zealand spinach, wash chard like spinach, stuffing with chard and fennel and currant for whole fish, take whole fish like striped bass, trim fins, rub fish with oil, 3 pound fish roast for 30 mins, 10 mins roast per pound, stuffing absorbs flavor from fish, roast roots sauté greens and pickle roasted roots for a three-way serving, dice fennel and sauté for fifteen minutes blacken garlic take bunch of red chard throw in pot let cook until caramelized then take currants and two tablespoons white wine ad salt and cool, tender greens high in phytonutrients, phytonutrients,To comment on this episode click here. There are currently Comments
First Aired - 08/03/2009 07:00PM
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This week on Eat To The Beat, Sarah is joined by the singer/songwriter team of Jeneen Terrana & Silbin Sandovar
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Introduction & Interview (9:56)
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Silbin Sandovar, Gustavo Rodriguez, www.myspace.com/silbinsandovar, Jeneen Terrana, www.jeneenterrana.com, www.myspace.com/jeneenterrano, Long Island City, Waltz Astoria, singer/songwriters, blogs, concert listings, do it yourself attitude, BBC,Jeneen & Gus Play "Jolene" Live! (2:30)
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Jeneen & Gus Talk About Life on Tour (6:34)
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Buffalo, Joe Terrana, Queens, tour stories, Ireland, rugby, Easter Sunday, Shane MacGowan, The Pogues,Jeneen & Gus Play "Just About Cured" Live ! (3:15)
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Show Wrap Up (5:15)
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Trivia Variety Show, Upright Citizens Brigade, baking, cake, baking as therapy, chocolate, www.jeneenterrana.com, www.myspace.com/jeneenterrana, www.myspace.com/silbinsandovar,Jeneen & Gus Play "I'm Fine" Live ! (4:30)
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