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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 24 – Tim Fitzgerald & Jarret Schwartz
    First Aired – 10/04/2009 12:00PM
    Download MP3 (Full Episode)

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    The Main Course reels in the fishy facts to sourcing fish sustainably and which species are safest to eat. Research scientist Tim Fitzgerald and Chef Jarret Schwartz join us to discuss this murky matter.
    Jump to Segment:

    Protection of Marine Habitats and Catch Shares (20:23)

    Tags:
    temperature, climate, biodiversity, dock, caviar, www.msc.org/, marine reserve, population of fish, known spawning areas, Costa Rica, Coco’s Island, government protection, many miles off shore, hard to protect, illegal fishing, Nation Geographic caught illegal fishing on tape, pirate fishermen, fishing communities, livelihood, quotas, caps on catches, NOAA, competitors, fishing gear, bi catch, catch shares, eco labels are rare in the market or restaurant, looks at health of stock, fishing materials, growing in the US, MSC certification, fish with worst sustainability issues include, blue fin tuna, surgeon from Caspian Sea area, orange roughy, grouper comes from all over, when you buy a fish that isn’t the fish you think it is, long eel like fish with rooster looking features, not seen very often, whale fishing, Japanese whale wars, Hawaii and Cape Cod whale watches, almost hunted to extinction, certifications and labels that consumers can trust, the gold standard now is Marine Stewardship Council, a prime candidate for fish fraud, oarfish is like the lock ness monster, marine mammals take a long time to reproduce,

    Sourcing Fish Sustainably off the Shores with Chef Jarrett Schwartz of Blue Kitchen in Wyoming (15:45)

    Tags:
    Jackson Hole Wyoming, Chef of Blue Kitchen Restaurant, skier turned chef, east meats west ambiance, cowboy and contemporary, menu is fish driven, land locked location, FedEx and UPS help with deliveries, local company Whole Fish, standards for sourcing, on menu, wild king salmon, hard rock shrimp, Atlantic yellow fin, many loyal local customers in winter, mostly tourist diners in winter, need to have a good instinct of how much fish will be used when ordering, rather order less than more to prevent from spoilage and waste, consumer and distributor influence, Wegman’s fish campaign to help with the fish they farm and sell, consumer education, greatest challenge of maintaining a high end fish restaurant,


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