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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 99 – Jeffrey Steingarten & Nils Noren

First Aired – 05/22/2011 12:00PM
Download MP3 (Full Episode)

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This week’s episode of The Main Course sees hosts Patrick Martins & Katy Keiffer host a salon-style roundtable discussion with Jeffrey Steingarten, author and food critic at Vogue Magazine, Nils Noren, chef and culinary educator, and Chris Carpenter, chairman of the board of Slow Food USA and Napa winemaker. The group discusses topics ranging from blind tastings, wild salmon and sous vide cooking. This episode was sponsored by Hearst Ranch, the nations largest single-source supplier of grassfed and grass finished beef.

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The Main Course: Jeffrey Steingarten, Nils Noren & Chris Carpenter (35:48)

Tags:

The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Hearst Ranch, Steve Hearst, cattle share project, Heritage Foods USA, grassfed beef, cowboy culture, Brian Kenny, Nils Noren, French Culinary Institute, Jeffrey Steingarten, Vogue Magazine, Chris Carpenter, Cardinale, Napa Valley, Slow Food, Judgement Day, Harold Camping, Family Radio, The Rapture, Eataly, Italian cheese, charcuterie, food access, blind tastings, it’s expensive to teach people how to cook, commodity foods in taste tests, Heritage pork always tastes better, grassfed beef isn’t always favored, salmon tasting, wild salmon, sustainability, farmed fish, test tube meat, high end wine prices, accessibility, Ray Kroc, test tube food, citrus root, GMO’s, Monsanto, Europe, Bill Gates, the US spends 13% of family income on food,

Institutional Dining, Culinary Education & Expensive Wine (30:07)

Tags:

Sodexo, hotels, hospitals, budgeting, taste, institutional dining, Red Rooster, university dining, going to school to become a chef, culinary education, Bobby Flay, Iron Chef, amateur Iron Chefs, building a palate, American spending, going out to restaurants, is it worth spending $200 on a bottle of wine?, what do you get at high price points?, scarcity affects price, food and wine as a business,

SousVide Supreme: A Conversation on Food Technology (28:35)

Tags:

sous vide cooking, Nathan Myhrvold, home cooking unit, small appliance business, SousVide Supreme, $399, connective tissue, duck breast, different cuts react differently, infusions, vacuum infusion, flavor profiles, health benefits of sous vide, Dave Arnold, sous vide vs low temperature cooking, FoodieLink.com, Mark Dingle, The Restaurant Show, Nils Noren, home cooking explosion, Golden Oreos,

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