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First Aired - 05/24/2010 03:30PM
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This week on Hot Grease Nicole spoke with Karen Seiger author of The Markets of New York: A Guide to the Best Artisan, Farm, Food, and Flea Markets. Find out what delights await throughout the huge number of markets that occur in NY on a daily basis.
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Hot Grease Introduction: Karen Seiger (10:12)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Hearst Ranch, Karen Seiger, Markets of New York, New York is the center for many types of markets, annual cattle market, each neighborhood has a market that reflects the area, farmers markets, Kate Spade, who goes to markets now?, celebrities, dos and don'ts for attending markets, crossroads of communities, don't be afraid to try something new!, Jerusalem artichoke,Markets of New York City (13:06)
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instant entree, food culture, food markets, Brooklyn and beyond, Chelsea market, The Greenpoint Food Market, small kitchens, testing products, Brooklyn Flea, how do you keep markets fresh and new?, beyond the food there is usually good entertainment at markets, local musicians, High Line, Summer Stage, food trucks, The Big Gay Ice Cream Truck, The Cinnamon Snail, Wafels & Dinges, best market finds, the fresh egg, butter made from ramps, bacon marmalade, Meow Meow Tweet, www.marketsofnewyork.com,The Hot 5 With Spencer Humphrey: Memorial Day BBQ Tips (6:20)
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The Hot 5, Spencer Humphrey, Black Tie Barbecue, 5 Tips for Grilling, 5. Patience is the key, 4. smoked flavor. add wood chunks to your coals for good flavor, 3. season your meat so that sauce is optional, 2. use tongs instead of a fork, 1. don't be afraid. the worst thing you can do is burn the meat, www.black-tie-barbecue.com, @blacktiebbq,To comment on this episode click here. There are currently Comments
First Aired - 01/23/2011 12:00PM
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This week on The Main Course, Patrick & Katy shift their attention to one of the most well respected and enjoyed value added products in the protein world - charcuterie. Tune in and learn more about what goes into making these delicious products and what it takes to sell them. Hear from Anya Fernald, Taylor Boetticher & the head of Bar Boloud's charcuterie program. Later on the show, Micheal Hurwitz of Greenmarket stops by for his monthly segment and Mark Dingle tells us about his FoodieLink program. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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The Main Course Introduction: The Charcuterie Show (5:32)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, charcuterie themed show,Taylor Boetticher of The Fatted Calf (25:15)
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Taylor Boetticher, Western European style charcuterie, fresh sausage can be turned over quickly, prosciutto takes a year and a half to produce, specialty cuts, middle turns into porchetta, larger loin roasts, whole pig boned out and dressed up, middle meat, traditionally goes into grocery stores, cold smoking, smoking without heat, fresh pork infused with smoke, apple cider taste, pates, interchangeable term, terrines, most charcuterie is pork based, the fat lands itself better, buffalo chopper, all natural casings, fois de gras, HACCP plans, charcuterie in North California, smaller agencies are skeptical of small unconventional operations, farmers markets, www.fattedcalf.com,Charcuterie at Bar Boloud (24:44)
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Bar Boloud, the following interview is in French, difference between French and American charcuterie styles, curing sausage, pigs are much fatter in the US,Anya Fernald, Founder of Live Culture (16:21)
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Anya Fernad, charcuterie in the US vs Europe, demand is present in the US but driven by people who have been to Europe, interest in production has happened very recently, producing mid scale high quality products in an easy way, mid muscle cuts, purpose build facilities, connecting slaughter and production, lack of basic infrastructure, processing, is there enough consumer interst to drive, whole animal utilization, eat less meat and eat better meat, it's illegal to import most charcuterie in the US, prosciutto San Danielle doesn't use high quality pork, prosciutto di parma has no regulation as to where the pig is raised, buffalo mozzarella, Eat Real, www.eatrealfast.com,Michael Hurwitz of Greenmarket (17:29)
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Michael Hurwitz, Greenmarket, GrowNYC, the growing role of meat in the farmers market, Michael started in Feb 2007 with 12 livestock producers, there are now 40 new producers in the program, there are now 22 year round products, byproduct sales, goat sausage, duck bacon, value added products, carbon negative producers, sheeps milke cheese producers are also bringing in lamb, producers are wisening up, Americans are more open, Wilklow, Brooklyn Borough Hall, Grazing Angus, animal producers always have deals, food safety,To comment on this episode click here. There are currently Comments
First Aired - 12/05/2010 12:00PM
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Jonathan Russo, publisher of the Organic Wine Journal, joins Patrick & Katy on a passionate and informative episode of The Main Course. The three enter a heated discussion about the intersection of food, budget and politics in our nation. They also discuss our growing obesity problem in America in detail, outlining what is causing us to get fat as a nation and what might possibly save us. Later on the show, Daniel Holzman of the famed Meatball Shop drops by to promote his slow-food gone fast-food late night eatery. Also on the show, bartender & mixologist Damon Boelte. This episode was generously sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
Photo 1: Daniel Holzman (left) of The Meatball Shop, Photo 2: Mixologist Damon Boelte
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The Main Course Introduction (6:39)
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Patrick Martins, Katy Keiffer, The Main Course, Jonathan Russo, Artists Agency, Organic Wine Journal, Daniel Holzman, The Meatball Shop, it's the anniversary of the repeal of prohibition, Tekserve, E Waste Event,Jonathan Russo on The Nexus of Politics, Budgets, Food & Health (21:35)
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Jonathan Russo, publishier of the Organic Wine Journal, Artists Agency, a founder of both Heritage Foods USA and Heritage Radio Network, decades of pioneering work in the food industry, organic wine, drinking age, savings earthworms from pesticides, www.organicwinejournal.com, organic biodynamic and natural wines, Napa Valley, Sonoma County Wineries, bragging rights to be green, Jonathan is an agent, he found Bob Vila, Michel Nischan, The Dressing Room, health cuisine at the W Hotel, Lapband, food politics, nexus of politics budgets food and health, it's all coming together, the hippies who introduced organics have seen their day in the sun, some restaurants were good, Inn of the Seventh Ray, Haymarket, early farmers markets, for ethnic people who wouldn't eat processed foods, at a federal level we can't afford to have an obese population that continues to eat like this, it's like the smoking revolution or Sputnik, JFK's plan for mandatory public eduction, Science Fairs, 1 million Americans have died from obesity from 9/11, who's the enemy?, paternalistic attitude, you can't make people change what they want to do, there should be an alternative offered, trucks in front of fast food restaurants, 1 billion dollars is spent on advertising per year for processed foods, inappropriate packaging, 8.5 billion dollar marketing budget to tell people to eat the wrong thing, if fast food has won, then slow food should be served fast, Chipotle, Bill Neiman, celebrity chefs drive real estate,Jonathan Russo on Obesity in America (22:11)
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what has changed?, why is Jonathan finally coming on the radio now?, is HRN too big for NPR?, some people are becoming patriotic in this country again in an odd way, making sure America is fit healthy and vibrant, 66% of Americans are overweight, obesity as the driver of social issues, Jonathan invented a test to show you what's going on, go back to a yearbook anytime before 1970, graduating classes were fit and in shape, hardly any obese kids, obesity is not tied to genetics, the media excuses people from being overweight, every week there is a new theory on why we are fat, the last thing the media would do is bite the hand that feeds them, smokescreens, where do politicians fit in?, slow growth economy, it's hard to fix things during a recession, somebody has to make decisions, childhood obesity, half the country will have diabetes in 10 years, nerve damage, amputations, blindness, Michael Pollan, health care reform bill, leveling out the playing field, creating a safety net for the public,Daniel Holzman of The Meatball Shop (22:34)
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Daniel Holzman, The Meatball Shop, takeout and dine in, Meatball shop opened on Febuary 9th, hit the ground running, fast food for our generation, The Meatball Shop has prices comparable to fast food, reinventing fast food, sticking by your principals, organic and local is great but it doesn't have to be more expensive, the word angus has been ruined, using trim, each meatball has a percentage formula, there is no meat you can't turn into a meatball, whole animal cooking, coastal phenomenon, 80% of the people live close to a coast, starting a franchise, there are no healthy choices for food late at night, drunk comfort food that's healthy, using scraps, meat grinding, texture, meatball special at Heritage Foods USA, it's fun to grind your own meat, homestead life, food born pathogens can hide in ground meat, commodity meat, roasted meatballs, there is no wrong way to cook a meatball, they go through 2,000 meatballs a day, www.themeatballshop.com,Damon Boelte, Bartender at Prime Meats (25:14)
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Damon Boelte, bartender of Prime Meats, Happy repeal day!, prohibition, William Anderson, Americans were heavy drinkers, prohibition had a good effect, moonshine, NASCAR, started by rum runners and moonshiners, history of the cocktail in this country, bread, corn syrup, Tiki drinks, origin of the cocktail, mixologists don't like vodka much, it's neutral, most flavor is phased out, snobby outlook towards cocktails with vodka, a vodka drink is only as good as what you mix it with, The Hard Shake, Angel's Share, formal bartending, The Vesper, shaking drinks bruises the alcohol, seasonality, freshness, best thing to do is ask a bartender what he likes, building trust between customer and bartender, The Varnish, speakeasy, Sazerac, the bar is equal to the kitchen in terms of creativity, what drink goes well with meatballs, www.frankspm.com, Cocktail Kingdom,To comment on this episode click here. There are currently Comments
