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 23 – Anna Zoitas

First Aired – 09/27/2009 12:00PM
Download MP3 (Full Episode)

Hosted By

Sponsored by

Tekserve-new

Patrick and Katy discuss the grocery business and the rise of Ethinc Foods in American Culture on this week’s edition of the Main Course. Guest Anna Zoitas discusses the day to day duties it takes to run the Westside Market.

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:

Main Course Introduction (6:11)

Tags:

Patrick gives Katy his cat, introducing a new animal into your home, fearless cat, attack, biting and scratching, cat has instinct to kill, unfortunately Katy has two birds, it took two days for the cat to get calm and settled,

Anna Zoitas: The Westside Market (6:51)

Tags:

family owned and operated business, father an immigrant from Greece started the business, Nectar coffee shop on upper East Side, Reggie Jackson, Gristedes is Greek owned, many Greeks in restaruant-food industry, great produce, good variety, not typical of regular markets, Gristedes an all purpose grocery, www.wmarketnyc.com, four locations in NYC one in New Jersey, 77th and Broadway, 110th street flagship store since 1979, accomodates the taste of the times and customers,

Sourcing Products, Competition, Operations Management and Private Labeling (18:01)

Tags:

procurement, pricing, clientele, reidential, supermarkets, experience, entreprenurial business requires one to wear many hats, over 150 varities of cheese, work with small and large disctributors, artisnal is a more expensive prodcut, recently people are cutting back onthe delicacies, Gentile’s Market, four locations, garbage pick-up, partnerships with other businesses and local police and fire department, impact on neighborhood, Dagastino took advantage of no other markets in close range with exorbitant prices, educated shoppers at 77th street location, Chelsea area market has a much different clientele, changing times change the places of typical target markets, Anna’s father and the American Dream, buying in bulk, specialty and gourmet product lines, goal is to private label seasonal foods and bulk producred products, wants to move towards a more artisanal line, olive oil is first on the list to be private labeled, risks assosciated with signing your name to a product, branding, backwards trend, expenses, Trader Joe’s, Whole Foods, prepared foods, mom and dad help cook, all prepared foods are made on location, funding and staff for four kitchens, best greek salad and rice pudding,

Roles Working in the Market, Trendsetting and Shelf Space Real Estate (20:35)

Tags:

cashier, communicating with the shoppers, culturally based shopping, lifestyle based shopping, coconut water, biggest seller, all natural product, health conscious buyers, over thirty thousand items, store placement, products near register like cliff bars and other health bars, slotting fees, larger chains bid for shelf space, buyers for each location, price per pound, portion pricing, feta cheese, grocery items specifically chosen for each market location, impressive line of imported chocolates, consumer demand, Hunts Point Market and sourcing more local, central and regional distribution, CSA’s, consistency of products, the best apple is the one the worm chooses, open salad bars, wants to expand high quality products, above the lowest common denominator, exploring what people are buying,

Producing for Heritage Radio Network, New Shows and Next Week (5:00)

Tags:

Heather Hyman, tags, New Programs, Cheap Date with Cathy Erway, Catch It Cook It Eat It! with Ben Sargent, three part special on de-localizing New York’s meat production when shipping began via refrigerated beef by rail from Chicago with Nelson Harvey and Lorenzo Ragionieri,

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