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Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.

Save the date! Our Hawaiian Underground BBQ will be on August 11th at Roberta's. More info to come!

The New Amsterdam Market is preparing their most important market ever, June 23 at Old Fulton Fish Market - New York's oldest public gathering site. More info here!

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11:00-11:30 - Wild Game Domain
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11:00-11:30 - After the Jump
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1:00-1:30 - The Farm Report
6:00-6:30 - U Look Hungry
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4:00-4:30 - Cutting the Curd

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Wholesome Wave Presents: It's More Than Food

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GrowNYC Market Update

Rooftop Farming Update with Ben Flanner

the business of The Business

LIVE 5:00-5:30pm EST

The Farm Report - Episode 34 - Brooklyn Grange & Au Pied de Cochon

First Aired - 03/03/2010 05:00PM
Download MP3 (Full Episode)

Hosted By

Gwen Schantz and Roberta's Rooftop Farm (12:31)

Tags:

Gwen Schantz, farm not garden, Heather Hyman, the USDA designates anything a farm if it produces $1000+ of food, 3,000 dollars worth of food, 5400 sq. ft. lot, farm manager, raised beds, all food for restaurant, not cheap to rent land in NYC, food is worth more retail in a restaurant then at the farmers market, compost can't be smelly, family friendly compost, farm to fork, the radio interview has been the best part of interning at Roberta's, composting, lettuce seedlings, hothouse, the biggest challenge, winter was colder than expected,

Le Cabane a Sucre! (18:09)

Tags:

sunlight is precious, Montreal, Mehdi Brunet-Benkritly, Hugue Dufour, Gaelle Cerf, Au Pied de Cochon, Cabane a Sucre, winning the shack at auction, its hard to find a shack online, an existing sugar shack, it was falling apart, no electricity or gas, halfway inexistent pipeline, starting from scratch, way out in the countryside, foie gras, sap starts leaking from cold to warm temperatures, it really leaks when it gets warm in the day, children and families as well as foodies, taffy, taking advantage of all the elements, its a party!, playing hockey in the mud, collect the sap from the trees, trees will sap eventually, tin buckets, wood burning maple syrup burner, leak all the sap into one resevoir, there are 4 syrup grades, syrup grades has most to do with color, sterilizing equipment, the clearest syrup is not necessarily the best, darker syrup has more taste, syrup is not just for desert, buckwheat pancake with lard and cheddar and foie gras and syrup, running out of syrup, half a gallon of syrup a week, 40 gallons of sap to make 1 gallon of syrup, sugar maples have the best yield of any maple, does not matter what part of the tree you tap, you dont want a pipeline buried in snow,

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