In the Drink
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First Aired - 03/22/2010 05:00PM
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Part 2 of Deborah Schapiro's interview with Eric Warnstedt.
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Cooks & Books Introductoin: Eric Warnstedt Part 2 (28:27)
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Deborah Schapiro, Cooks & Books, Whole Foods Market, Heritage Radio Network, James Beard House, Team Vermont, Food & Wine, Gourmet top 100 farm to table restaurants, romantic restaurants, Ft. Lauderdale, Johnson & Wales University, Shelburne Farms, sustainability, pork cheek, pork bellies, pork belly, what's next for Eric?, Hen Of The Woods, kitchen equipment, Vermont, menu items, local feta cheese, lamb, olives, cheese, home cooks, understanding of general food techniques, stay at a slow pace when cooking at home, peeling shallots, what food could you not live without?, peperoni, what's it like when a team of chefs get together, Mark Timms, The Kitchen Table, high fat content butter, sauteed hen of the woods, shallots and thyme, Eden's Iced Cider,To comment on this episode click here. There are currently Comments
First Aired - 04/15/2012 01:00PM
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This week on Straight, No Chaser, Katy Keiffer chats with one of our generations great food thinkers, Dr. Marion Nestle. Marion's latest book, "Why Calories Count", explores the essential measurement of energy in food and how it affects our nutrition and diets. Find out why food addiction troubles Marion, and how she thinks tackling problems like obesity can be much simpler than it's made out to be. Learn why portion size is to blame for most weight-related problems and why the days of sensible farming and blue chip stocks are long gone. This program was sponsored by Hearst Ranch.
"Calories are involved in the two most important public health problems we face right now - starvation and obesity".
"Nutritionists are not comfortable talking about food as addiction. People talk about food as if its addictive... but we have to eat to live. We can't live without eating food. The question is, what foods do we choose?"
"Food labels were implemented in 1993. Up until that time, the FDA said that food companies could not make health claims about their products. When congress passed the Nutrition Fact Label law, the industry complained if they had to disclose what's bad about their product, they should be able to advertise what's healthy about their product."
"Any diet will help you lose weight if it helps you reduce calories."
--Dr. Marion Nestle on Straight, No Chaser
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First Aired - 09/19/2010 12:00PM
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This week on The Main Course Patrick and Katie have a deep, engaging conversation about the role of the rancher in our food system with Bill Bullard of the Ranchers-Cattlemen Action Legal Fund. Bill works with R-CALF, a non-profit organization, to make sure farmers and ranchers own their livestock--NOT the meat packers, who often push for lower wages and lower quality. The lauded food author and journalist Peter Kaminsky then joins the conversation to talk about "culinary intelligence" and what kinds of meals the food culture in America encourages us to eat. This episode was sponsored by Whole Foods Market.
Photo 1: Bill Bullard, President of RCALF-USA, Photo 2: Peter Kaminsky
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The Main Course Introducution (8:52)
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The Main Course, Heritage Radio Network, Patrick Martins, Katy Keiffer, Whole Foods Market, NYC Craft Beer Week, Heritage Party September 25th, RSVP to 718-398-0985, Joao Carlos Martins, tonight at Avery Fischer Hall 6PM,Bill Bullard of RCALF USA (19:24)
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Bill Bullard, Ranchers-Cattlemen Action Legal Fund, national trade association that represents and protects the interests of farmers and ranchers raising cattle, US cattle industry, 753,000 independent farmers and ranchers, live cattle industry generates 50 billion dollars a year, we've lost 30,000 feed lots in the past 14 years, 4 meat packers slaughter 85 percent of all cattle, cattle herd sizes have been liquidated, we have been losing 11,000 cattle ranchers per year, we have entered into the era of market dominance and abusive market power, meat packers pay cattle prices below what a competitive market would establish, there are two products produced from live cattle: raw product and value added products, confined area feeding operations, environmental costs, 24 million head of cattle slaughtered a year, RCALF,GIPSA Rules & Protecting Diversity in the Cattle Market (32:16)
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GIPSA rules, Grain Inspection, Packers and Stockyards Administration, American Meat Institute, National Cattlemen's Beef Association, has meat packers seated on the board, banning packer to packer sales, Packers and Stockyards Act, protections against unfair trade practices of meatpackers, Sherman Antitrust Act, preventing monopolies, 2008 Farm Bill, summit meeting in Fort Collins Colorado, Tom Vilsack, next farm bill could reach Congress in 2012, deceptive practice, market access risk, how commodity pricing is defined, the industry cannot respond to changes in price and demand, using import to meet demand, Mad Cow Disease, US International Trade Commission, farm elasticity, JBS is the worlds largest beef packer, Australian Beef Association, vertical integration, World Trade Organization, US has relaxed import standards, began in 1994, General Agreement on Tariffs and Trade, country of origin labeling, www.r-calfusa.com,Peter Kaminksy on Culinary Intelligence (28:37)
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Peter Kaminsky, culinary intelligence, pleasure as a guide, flavors, many things we find delicious are corrupt, decomposed milk, fermented grapes, Harold McGee, corruption, tobacco, chocolate, our food culture only encourages us towards sugar salt and fat, end of the season tomatoes are incredible, every natural food has a season, meat needs to pass the who cares test, it has to taste great, there are more overweight people in India than there are people in the US, international obesity, nutrition transition, refined flour and refined sugar are the two worst items, wonder bread, candy bars, stay away from juice without pulp, pulp makes you synthesize more slowly, Aero Late using skim milk, restaurants load up on butter and salt, Little Italy, Peter is against Fernet Branca, next week is the Heritage Party!,To comment on this episode click here. There are currently Comments
