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First Aired - 03/01/2012 01:00PM
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This week on The Farm Report, Erin Fairbanks talks with Anthony Butler of St. John's Bread and Life, an emergency food provider based out of Bed Stuy, Brooklyn. Tune in to hear Erin and Anthony discuss the importance of local and healthy food providers for poor and hungry populations, the problems with the food stamp program in New York City, and food education in the Bed Stuy community. Also, Anthony tells about how to work with donated food, whether it's squash or lobster. This program was sponsored by Cain Vineyard & Winery.
"Probably the best and most robust group that is able to respond to the issues of hunger is the food community, particularly in Brooklyn. We're dramatically increasing our procurement from purveyors of New York State products, both farmers and value -added purveyors."
"If you receive food stamps as an individual, you have to live on four dollars and fifty cents a day. It grows for a family, it's about twelve dollars a day. It's a significant problem. There's been a 25% increase in the number of folks with four-year degrees who are [finding] themselves in food pantries and soup kitchens."
-- Anthony Butler on The Farm Report
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Emergency Food & Food Stamps (16:49)
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St. John's Bread and Life, Anthony Butler, hunger, poverty, Brooklyn, Queens, Bed Stuy, soup kitchen, housing issues, substance abuse, food drives, nutritional content, childhood obesity, purveyors, Hunger Prevention and Nutrition Assistance Program, government, non-profit, food stamps, disability,Lobster Donations & Farmers' Markets (12:52)
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food pantry, technological acclimation, hypertension, low sodium, low fat, nutrition, New York state farms, cooking classes, recipes, produce, lobster, City Harvest, squash, volunteering, www.breadandlife.org, food deserts, The Farm Bill, farmer's markets, No Food, No Farms,To comment on this episode click here. There are currently Comments
First Aired - 10/16/2011 12:00PM
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This week on The Main Course, Patrick sits down with friend and chef de cuisine at Fatty Crab, Corwin Kave. Corwin explains how he bolted Long Island to become a chef and recalls his experiences with culinary education at NECI. Find out how Singapore influenced Corwin's culinary style and hear what he's up to today. Also on the show, Director of St. Johns Bread & Life, Anthony Butler. Anthony shares how Bread & Life helps feed thousands of New Yorkers in need. This show was brought to you by S. Wallace Edwards & Sons.
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The Main Course Introduction (7:32)
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Patrick Martins, Heritage Radio Network, Heritage Foods USA, Food Channel, 24/7 content, Occupy Wall Street, #OccupyWallStreet, apprenticing,Chef Corwin Kave of Fatty Crab (25:07)
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Corwin Kave, Fatty Crab, fine dining, Roni-Sue's Chocolates, Long Island, culinary school, apprenticeships, New England Culinary Institute, tuition, student loans, education, Asia, Hong Kong, Asian cuisine, culinary experience, wet markets, street food, community, China, night markets, noodle shops, Thai cuisine, Singapore, high end Chinese food, scallops, abalone, shark fin soup, birds nest soup, cafeteria style, fish sauce, Fatty Cue, umami, salinity, Malaysian cuisine, goat, goat curry, Smokin Bone, cocktails, noodle dishes, Upper West Side,Anthony Butler of St. John's Bread & Life (19:26)
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Anthony Butler, St. Johns Bread & Life, nutrition, digital food pantry, touch screen, food pyramid, need based meals, food stamps, cooking class, fresh produce, food justice, sustainability, government funding, mobile soup kitchen, volunteer, donate, www.breadandlife.org, food access, food policy, advocacy, policy, No Farms No Food,To comment on this episode click here. There are currently Comments
