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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.

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The Main Course – Episode 84 – Betsy Pochoda, Elizabeth Meltz, Sean Dimin & Jonah Rhodehamel

First Aired – 01/30/2011 12:00PM
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Betsy Pochoda headlines a jam-packed, informative and entertaining episode of The Main Course. Hear Betsy speak on her experience working at such media institutes as the NY Post, The Nation, Vogue, House & Garden, Antiques & more! Find out why The Nation CANNOT be compared to Fox News, and how Betsy got involved with the sustainable food movement. Later on, learn more about HACCP plans, inspections and regulations form Elizabeth Meltz, Directory of Food Safety and Sustainability for Batali/Bastianich. Also on the show: Sean Dimin of Sea2Table and Jonah Rhodehamel of Oliveto Restaurant and Cafe. This episode was sponsored by White Oak Pastures. For more information visit www.whiteoakpastures.com

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Jump to Segment:

The Main Course Introduction (4:12)

Tags:

Patrick Martins, Katy Keiffer, Heritage Radio Network, White Oak Pastures, Will Harris, www.whiteoakpastures.com, The Main Course,

Betsy Pochoda (16:33)

Tags:

Betsy Pochoda, editor for Antiques, The Nation, The NY Post, NY Daily News, Entertainment Weekly, there are no ideas that couldn’t be made available to everybody, Rupert Murdoch stranglehold, difference between working at magazines and newspapers, quick cycle for newspapers, tabloid newspapers think their readership is stupid, they edit accordingly, Entertainment Weekly was founded to only promote products, now it has become a tabloid, mixing populism and elitism to remove both, the NY Post used to be an intelligent persons paper, Dorothy Shift owned the paper when it was at its best, writers weren’t allowed to be smart while writing for the Post, Patrick and Betsy met through Slow Food, she was with House & Garden back then, trajectory of slow food, it’s become a lower case word, economies of scale, good food is more expensive, elitism issues, farmers markets, more diverse crowds, Carlo Petrini, Vanity Fair, Vogue, House & Garden, environmentalism, nothing has taken its place,

An Illustrious Career in Publishing (23:08)

Tags:

Betsy Pochoda, illustrious publication career, Radio Bra Red Waves, bringing interesting ideas to the general population, educating the public about trends, Roberta’s reminds Betsy of the 60’s, alternative food began with the hippies, brutal and puritanical, France will change anybodys mind, Julia Child, Alice Waters, a moment in France that changed everything, Florence Fabricant, everybody eats well in France, that’s the goal, Betsy cannot deal with elitism, financial issues facing organic food, economies of scale, we need something between hand raised locally raised and commodity, we spend 6% of our income on food, other countries spend 25%, Betsy comes from a farm family in Missouri, they ate good wholesome food that tasted great, Antiques Magazine, antique road shows, they go for the aw shucks moment, it’s like playing the lottery, something for nothing attitude, food metaphors, Betsy is an omnivore, punitive aspect to food, populism, Fox News is irresponsible The Nation is not, Betsy wished she did more at the NY Post, Betsy likes spectrum of opinion, Betsy is a big Obama supporter,

Elizabeth Meltz, Directory of Food Safety and Sustainability for Batali/Bastianich (12:39)

Tags:

Elizabeth Meltz, pioneer of a new role in the food industry, playing the games of the US government, Directory of Food Safety and Sustainability for Batali/Bastianich, B&B;, there are different codes for different states, compliance A-Z, every inspector has a different personality, changing inspectors every two months, some small places have horrible inspectors that ruin their lives, Fantasma’s, Paradise Locker Meats, every regulatory agency claims to be getting rid of this problem, HACCP, Hazard Analysis and Critical Control Points, reserved for specific things in restaurants, sous vide, low temp cooking, sushi rice, cured meats, bleaching meat, what would you change at the USDA?, restaurants vs slaughterhouses, restaurants are not federally regulated, depends on local inspectors, restaurants in NYC are not that big,

Regulations: Everybody Has Something Different to Say (16:29)

Tags:

the USDA is a much bigger animal, everybody has something different to say, cured meats, Salumi, pancetta, guanciale, whole muscle meats only go through one curing phase, ground meats have a fermented step, fermented from 8 to 18 hours, in NYC they never give you the same inspector twice, each area of a restaurant is regulated separately in Las Vegas, there is a disconnect between the way people think about food and the realities of getting sick, scary recalls, pre made burgers are not always safe, ground beef can come from many different places, whole muscle is usually sterile, Joe Bastianich is always trying to expand, wants to change the country, www.mariobatali.com, www.bastianich.com, Tarry Market,

Sean Dimin of Sea2Table (14:30)

Tags:

Sean Dimin, Sea2Table, sustainable fish, Boford North Carolina, wholesale markets, shipping direct to restaurants, Marine stewardship council, trusting the source, The End of the Line, overfishing, grouper fishing, cutting fish for restaurants in the local area, weather, currents, tides, striped bass, flounder, varieties of fish change all the time, quotas imposed on fishermen, bottom fish, trigger fish, there are many different types of grouper, Magnus and Stevenson act, Alaska figured out their fishing problem in the 60’s, a model for the whole world on overfishing, grouper closure for 4 months, red snapper moratorium, seasonal closures, catch shares, derby fishery, two week sea bass season, www.sea2table.com,

Jonah Rhodehamel of Oliveto Restaurant and Cafe (6:46)

Tags:

Jonah Rhodehamel, Madison Wisconsin, been working in restaurants since he was 15, Oliveto Restaurant and Cafe, originally founded by Oliveto Restaurant and Cafe, charcuterie is a staple, whole animal cooking, Community Greens, heirloom polentas, whole milled wheat, whole grain pasta, red flint corn polenta, Oliveto has a cafe and a restaurant, pancetta, http://www.oliveto.com/, Heritage Foods USA, Heritage grains and corn meal,

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