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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 100 – Michael Lomonaco & Oran Hesterman

First Aired – 06/05/2011 12:00PM
Download MP3 (Full Episode)

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Michael Lomonaca joins Katy Keiffer on the 100th episode of The Main Course to talk about something near and dear to every meat lovers heart: steak! Tune in to learn more from the Executive Chef of one of New York’s most celebrated steakhouses, Porter House New York. Michael breaks down his favorite cuts and explains the differences between choice, prime, grassfed, corn finished and dry aged beef. Later on the show, Oran Hesterman, Executive Director of the Ann Arbor-based Fair Food Network, stops by to talk about improving our foodways in this country. This episode was sponsored by Hearst Ranch – the nations largest single source supplier of grassfed and grass finished beef.

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Jump to Segment:

The Main Course: Michael Lomonaco, Executive Chef of Porter House (19:49)

Tags:

Hearst Ranch, The Main Course, Katy Keiffer, Heritage Radio Network, Michael Lomonaco, Porter House New York, food talk radio, what happens to food school graduates?, student loan debt, opening your own restaurant, New American Cuisine, Jonathan Waxman, Alice Waters, creativity in cooking, Brooklyn, revivalism, Time Warner Center, what is great beef?, tips for cooking steak, Prime Beef, Cowboy Rib, dry aged beef, Pat LaFrieda, cutting beef in house,

All About Steak (23:18)

Tags:

Michael’s favorite cut is a skirt steak, open fire cooking, dry aged beef, aged beef has less moisture, choice vs prime, open market beef, grassfed beef, corn finished beef, Piedmontese beef, pasture raised beef, grain finish, beef kidney, tripe, steakhouses are very tough to manage, price increases, steakhouses are good for vegetarians, vegetables and side dishes, charity work, 911, City Harvest, menu management, socialization programs, food sources, Spoons Across America,

Oran Hesterman, Executive Director of Fair Food Network (22:26)

Tags:

Executive Director of the Ann Arbor-based Fair Food Network, W.K. Kellogg Foundation of Battle Creek Michigan, food policy, population increase, farming efficiencies, farming systems, public policy, corn subsidies, USDA statistics, who is farming now?, rooftop gardens, rooftop farming, agriculture, urban farming, vertical farming, food access, food stamps, SNAP, Oran Hesterman,

Institutional Buying Programs (14:00)

Tags:

institutional buying, prison food, local farms, federal policy, school food, hospital food, universities, Double Up Food Bucks, health bucks, incentives to encourage low income families to eat healthy, monoculture, agriculture, www.FairFoodNetwork.org, http://fairfoodbook.org/,

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