Episodes | Heritage Radio Network

a 501c3 non-profit organization founded by

Heritage Foods USA

UPCOMING
NEWS/EVENTS

Food Karma Projects is happy to announce the fourth annual Pig Island! Showcasing the best of New York State local farmers, chefs, brewers and vintners all dedicated to bringing home the bacon, Pig Island will be coming to Red Hook, the home of our exclusive beer provider, Sixpoint Craft Ales, on Saturday, September 7th from 11:30 a.m. – 4:30 p.m.

Join Astor Center and Heritage Foods USA in our third annual celebration of No Goat Left Behind: Goatober. As part of a project to promote eating seasonal and sustainable meats, we are excited to bring Matthew Rudofker of Momofuku Ssäm Bar to prepare and demonstrate a series of dishes featuring – you guessed it – goat! Learn more here!

The Ninth Annual Vendy Awards are almost here! On September 7th, at Industry City, they'll determine the best street food vendor in NYC is while raising money for The Street Vendor Project. Learn more and buy tickets here.

More News...
<< Prev || Next >>

SCHEDULE

SUNDAY
12:00-12:45 - The Main Course
1:00-1:30 - What Doesn't Kill You
2:00-2:30 - The Mike & Judy Show
3:00-4:00 - The Morning After

MONDAY
12:00-12:30 - Feeding the Future
1:00-1:30 - Eat Your Words
2:00-3:00 - Snacky Tunes
3:30-4:00 - We Dig Plants
5:00-5:30 - How to Behave
6:00-6:45 - No Chef's Allowed
7:00-7:30 - Fuhmentaboudit!

TUESDAY
10:00-10:30 - Word of Mouth with Leiti Hsu
11:00-11:30 - Wild Game Domain
12:00-12:40 - Cooking Issues
2:00-2:30 - Sharp & Hot
3:00-3:30 - The Food Seen
4:00-4:30 - Greenhorn Radio
5:00-5:45 - Beer Sessions Radio (TM)
6:30-7:00 - Let's Get Real

WEDNESDAY
10:00-10:30 - In The Drink
11:00-11:30 - Taste Matters
12:00-12:45 - Chef's Story
1:00-1:25 - Evolutionaries
4:00-4:30 - The Speakeasy
5:00-5:30 - the business of The Business
6:30-7:30 - Nothing Urgent

THURSDAY
11:00-11:30 - After the Jump
12:00-12:30 - A Taste of the Past
1:00-1:30 - The Farm Report
7:30-9:00 - Gunwash
9:30-10:30 - Full Service Radio

FRIDAY
4:00-4:30 - Cutting the Curd

SPECIAL PROGRAMS
HRN Prime

HRN Community Sessions

Wholesome Wave Presents: It's More Than Food

My Welcome Table by Jessica B. Harris

GrowNYC Market Update

Rooftop Farming Update with Ben Flanner

Listennow

24/7 Stream

Specials & Highlights

The Main Course – Episode 76 – Radhika Subramaniam, Nevin Cohen & The Taco Truck

First Aired – 11/14/2010 12:00PM
Download MP3 (Full Episode)

Hosted By

Sponsored by

Cabotlogo75x75

This week on The Main Course Katie spoke to Radhika Subramaniam, a professor at The New School and the Director/Chief Curator of the Sheila C. Johnson Design Center at Parsons. Joining them was Nevil Cohen, Assistant Professor of Environmental Studies at The New School. Together the gang spoke about how to improve our food systems on a small and large scale, and the challenges presented by abandoning the industrial food system en masse. Finally Jason Scott and friends of The Taco Truck in Hoboken and Jersey City NJ come by to explain how they source their food from small vendors, and how they went from truck to restaurant (instead of the other way around!). This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

Photography: Martin Seck

Update Required To play the media you will need to either update your browser to a recent version or update your Flash plugin.

Jump to Segment:

The Main Course Introduction (11:15)

Tags:

Heritage Radio Network, The Main Course, Katy Keiffer, Cabot Cheese, http://www.cabotcheese.coop/, The New School, Radhika Subramaniam, Nevin Cohen, Living Concrete: Carrot City, exhibit opened on October 1st, www.newschool.edu/sjdc, connecting design to food, Added Value Farms, Ian Marvey, Brooklyn Grange, Eagle Street Rooftop Farms, urban design, planning classes, what does it mean for a designer to work together with someone else,

Nevin Cohen & Radhika Subramaniam: Living Concrete / Carrot City (25:41)

Tags:

Radhika Subramaniam, Nevin Cohen, rethinking food systems, creating vibrant civic communities, Five Borough Farms, first urban argiculture plan for NYC, service design, food hubs, profound awareness of environmental issues, core ingredients are subsidized from the government, low income residents can’t afford to pay more for food, making sustainable food the most sensible choice, cost effective, false choice between affordability and quality food,

Alternative Food Movement: Affordability & Quality Food (24:45)

Tags:

processing facilities for livestock in the region, selling to lower cost, rethinking the infrastructure for a sustainable food system, persuading students to think in global terms, recycling and composting, sanitation department, food ways composting system in NY, in the 80’s people said NY would never recycle, people thought it was crazy, how can you make people invest in this?,

Patrick Martins Calls In (8:09)

Tags:

grassroots movements, Patrick and friends just did all of the turkeys!, if Patrick Martins can do this so can the big companies, all it takes is a small team and a big commitment, school lunches are a big problem but corporate cafeterias are a more winnable battle, we need to promote animals living outside, we can’t keep them in boxes, turkeys should be allowed to roost,

Jason Scott of The Taco Truck (12:20)

Tags:

Jason Scott, The Taco Truck, Hoboken, NJ, carnitas tacos, sourced from Neiman ranch, the truck will come off the road in January and February, it’s very difficult to get a permit in the city, there are a lot of food trucks in Jersey City now, the street vendor project, helping vendors when they get tickets, what neighborhood needs tacos?, The Taco Truck is looking for tips,

blog comments powered by Disqus

TAG CLOUD

508 Gastrobrewery acidity aging agriculture alcohol Alice Waters antibiotics apples art asparagus Australia bacon bacteria baking Baltimore barbecue bartending beans beef beer blog bread brewing Brooklyn Brooklyn Brewery brunch Bushwick business butter California cancer carbonation catering cattle champagne charcuterie Chardonnay's cheese chef chefs Chicago chicken chocolate cider citrus cocktail cocktails coffee community compost cookbook cookbooks cooking corn craft beer creativity CSA culinary education culinary school culture dairy design dessert diet distribution diversity DIY economics economy education eggs Eleven Madison Park family farm farm to table farmer's market farmers farming fast food FDA fermentation fine dining fish flavor Florida food food culture food justice food media food photography food safety foodie foodiness foraging France French fresh fried chicken Front of House front of house fruit garden gardening garlic gin gluten-free GMO goat grain grains Gramercy Tavern Greenmarket Greenpoint harvest health herbs Heritage Foods USA home cooking homebrew homebrewing honey hops hospitality hunting Hurricane Sandy ice cream ingredients IPA Italian Italy Japan Jeanne Hodesh Jimmy's No. 43 journalism kale Kickstarter kimchi kitchen kosher lamb land access livestock lobster local London Long Island Los Angeles Maine malt management Manhattan marketing meat menu Miami milk music New Orleans New York New York City non-profit nutrition obesity oil olive oil opening a restaurant organic oysters palate Paris pasta Philadelphia pickles pilsner pizza politics pork Portland potatoes produce protein Queens race ramps recipe recipes Red Hook restaurant restaurants retail rice Roberta's rye saison salad salmon salt San Diego San Francisco seafood seasonal seasonality service Slow Food social media soil sommelier soup sour sourcing sous chef Spain spinach spirits spring sugar summer sustainability sustainable taste tea technology terroir Texas The New York Times the South Tom Colicchio tomatoes Top Chef travel Union Square USDA Valentine's Day vegan vegetables vegetarian venison Vermont vodka Washington D.C. water wheat whiskey Whole Foods wholesale Williamsburg wine writing yeast yogurt