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First Aired - 09/26/2010 12:00PM
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This week on The Main Course Katy and Patrick sit down with a bevy of guests from the worlds of food, sustainability, and the arts. Alec Bradford of Leaping Waters Farms talked hybridization and animal husbandry. Next Patrick's father Joao Carlos Martins, famed pianist and conductor, regaled the group with a stories of his career plus a joke or two. Next Craig and Amy Good of Good Farms, Angus ranchers from the Flint Hills of Kansas, talked about their 48 years in the biz. Mario and Theresa Fantasma of Paradise Locker Meats discussed raising animals hormone and antibiotic free, and the current expansion process they're undertaking. Finally Chef Jacques Gautier & Jimmy Carbone of Jimmy's #43 hyped their upcoming Pig Island event on Governors Island: a pork-lovers dream come true. Don't miss this incredible who's who of folks in the good food movement. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef on the California coast.
Photo 1: Alec Bradford & Eric Ripert, Photo 2: Craig Good
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The Main Course Introduction: Party Recap (9:47)
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Patrick Martins, Katy Keiffer, Heritage Radio Network, The Main Course, The Heritage Party, Roberta's, growing the movement, Gabe McMackin, the grammar of a great event, Ancient White Park brisket,Alec Bradford of Leaping Waters Farms (18:19)
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Alec Bradford, Leaping Waters Farms, Alec has just started raising heritage turkeys, six different varitites, genetic differences between turkeys, White Holland turkeys, first great commercial bird from the 1600's, most breeds were commercial at some point, Big Breasted Bronze, do pure breeds lose something when you cross breed them?, animal husbandry, it's important to maintain genetics, Narragansett Turkeys, wild turkeys, Alec support 120 breeding head of cattle, terroir, each cow has 12 acres to themselves, large black hogs, very few chefs love to use whole animals, marketing of the whole pig, pig is the easiest animal to utilize, it's difficult to sell whole lambs,Joao Carlos Martins (15:11)
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Joao Carlos Martins, fresh off his concert at Lincoln Center, Brazil, orchestra, next year he will perform at Carnegie Hall, his orchestra has 45 underprivileged students from Brazil, Bach, Villa-Lobos Bachiana Brasileira, Joao is being honored at Carnivale,The Fantasma's & The Good's Join the Studio (21:56)
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Craig Good, Amy Good, Mario Fantasma, Theresa Fantasma, Gloucestershire Old Spots, raising rare breeds of pigs, different personalities of pigs, Duroc breed, Paradise Locker Meats, there's a three hour drive to have the pigs slaughtered, keeping pH balance, quick chill the animals, slaughtering process, preparing the pig to the chefs demands, Paradise Locker Meats is going through an expansion, hormone free, no antibiotics, as needed basis, agriculture is huge in the state Kansas, taxes and subsidies, the state of Missouri, small business structure, environmentally sound models of farming, USDA,GIPSA Rules & The Roles of Men & Women in Agriculture (21:41)
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Cherryholmes, GIPSA rules, intended as a democratic equalizing rule, the government is trying to level the playing field, byt trying to level the playing field you hurt people raising high quality products that charge a premium, premiums and discounts for carcass composition, heritage breeds have more marbling and fat content, the role of women in agriculture, Paradise Locker Meats is a family business, Mario Fantasma started Paradise Locker Meats in 1995, Heritage Foods USA, Justus Drugstore Restaurant, interest in sustainability is growing across the country, people are sick of grocery store stuff, The Food Channel has sparked the explosion, food recalls, not many small farmers raise pigs, pig feed, what diets affect meat quality?,Jacques Gautier & Jimmy Carbone Preview Pig Island (12:33)
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Jacques Gautier, Jimmy Carbone, Palo Santo, www.pigisland.com, pork crawl, pork tacos, small pigs, Dan Purdy, Purdy & Sons, third party certified processing plant, Heritage Foods USA, Sarah Jenkins, Porchetta, Jimmy's' No 43 has many local ingredients, Food Systems Network NYC, www.palosanto.us, rooftop garden, tickets are $85, Union Square this Wednesday: the pig delivery!,To comment on this episode click here. There are currently Comments
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
First Aired - 10/24/2010 12:00PM
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Download MP3 (Full Episode)
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This week on The Main Course Patrick and Katy sat down with Marion Nestle: activist, professor, and author of "What to Eat", "Safe Food", and "Food Politics". Joining the conversation was Joan Dye Gussow, another world-renowned activist in the academic and government sectors as well as the author of "This Organic Life". Together Nestle and Dye Gussow constitute an amazing meeting of the minds when it comes to championing all things sustainable, and affecting change in broken food and distribution systems, failed academic institutions, and obsolete ideas. The gang discussed food politics at large, the sticky situation of labeling food, and how to make the public see that public health is attached to domestic food policy. This episode was sponsored by 360Cookware.com.
Photo 1: Marion Nestle, Photo 2: Joan Dye Gussow
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The Main Course Introduction (5:30)
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The Main Course, Heritage Radio Network, Patrick Martins, Katy Keiffer, 360 Cookware, www.360cookware.com, Patrick was in Bon Apetit magazine, animal husbandry, animal welfare, good, clean and fair, Slow Food,Marion Nestle & Joan Dye Gussow (18:15)
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Joan Dye Gussow, Growing, Older: A Chronicle of Death, Life, and Vegetables, Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, Feed Your Pet Right, Safe Food: The Politics of Food Safety, Marion is working on a book about Calories, what have the biggest changes in food been over the past few decades?, you can get food now!, 20 years ago you couldn't find good food, the quality of food has gotten better, there's always been junk food, there were no supermarkets before World War II, food philosophy, production vs distribution, marketing, high fructose corn syrup, soda tax is a very progressive idea, developments yet to come, income equity needs to change, environmental issues, symptoms of sickness in our culture, Fiji Water, delusions of being green,Food Politics: Front Package Labeling, Advertising Regulation & Linking Agriculture to Public Health (21:25)
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how do decisions in Washington affect your food prices, front package labeling, symbols on packages, American Heart Association, logos used for marketing purposes, cereal boxes, in Great Britain they put traffic lights on food products, Federal Trade Commission, regulating advertising, checks and balances for food, linking agriculture to public health, new farm bill in 2012, we should get rid of subsidies for corn and soy beans, food stamps and farmers markets, the food movement should be about democracy, chiggers have appeared in Ithica recently, global warming, climate change, bed bugs, FDA, tides, flooding, taxidermy, food museum,Legacies & Growing The Movement (44:33)
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progressive agriculture in Rhode Island, Rhody Fresh, dairy cooperative, tourism model, Carlo Petrini's legacy is his university, Patrick wants his legacy to be better the animal welfare situation in our country, UCSF, nutrition department, Joan told a story about seeing mushrooms from Missouri and other items from foreign places in Hawaii, this story changed Marion's life, Joan wants her legacy to be as a truth teller, Joan's new book, Growing, Older, dealing with the death of a partner, Marion's legacy will be food studies, from concept to state approval in 9 months, she founded the food studies department, K. Dun Gifford, Mediterranean diet issues, food systems, food & culture, food history, Amy Bentley, food historian from Colorado, what's the takeaway of the NYU food studies program?, you learn how to read write and think food, there are now many food studies programs, what role will academia play in making change?, Joan thinks very little, Cornell Bread, in World War II Clive McCay invented a health food bread, it's hard to say what you think until you have tenure, social movements, you can never tell what the causes or consequences are, collectively the food movement is focused on producing a system better for the environment and our health, terribly fragmented right now, get students to think critically about the world they are in, make the world a better place, food advocacy, book recommendations:, Omnivore's Dilemma, Food Rules, In Defense of Food, all of Marion and Joan's work, sweet potatoes,To comment on this episode click here. There are currently Comments
