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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.

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The Main Course – Episode 25 – Nick Fantasma, Jody Williams & Rita Sodi

First Aired – 10/11/2009 12:00PM
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Patrick Martins rides solo on this October 11th edition of The Main Course. Nick Fantasma from Paradise Locker Meats explains what it takes to run a slaughterhouse and Jody Williams stops by with Rita Sodi to talk about “slow living” and Italian cuisine.

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Jump to Segment:

The Main Course Introduction (7:22)

Tags:

Patrick Martins, The Main Course, Franny’s, Brooklyn Larder, http://www.frannysbrooklyn.com, http://www.bklynlarder.com, Michael Pollan, Obama administration, health insurance, insurance companies, Washington Post, Revolution Foods, school lunch, Michelle Obama, lunch ladies,

Nick Fantasma from Paradise Locker Talks About the Slaughterhouse Bottleneck Effect (13:57)

Tags:

Missouri, Midwest, USDA, Paradise Locker Meats, Nick Fantasma, slaughtering has become a lost art, children are not aware that it even exists anymore, big industrial slaughterhouse vs small custom slaughterhouse, where does the loss of quality occur with bigger operations?, the biggest part of meat quality is how the animals are raised and treated, slaughtering is a physically challenging job, machines can help lighten the load, Tom Mylan, rock star chefs, The Food Network, Iron Chef, Hell’s Kitchen, food is becoming a popular career field, the new generations are very aware of the problems with the food system, Heritage Foods, Slow Food, raising awareness about better quality meat, family run business, HAACP plans, Hazard Analysis and Critical Control Point,

Live Call-In Question! (6:46)

Tags:

what is the safest meat to eat for a non-meat eater, do your research, the source is more important than the cut, all meat starts out safe, different HACCP plans, regulations, bacteria, controlling temperature, recording a series of temperatures and monitoring them, keeping track of everything can be intense, yearly audit from FDA, contaminations happen at the processing facility or distribution center,

RAPID FIRE MOMENT: Two Interesting Cuts (12:22)

Tags:

Hanger Steak, there is not much per cow, it’s a muscle that aids in diaphragm movement, it is right by the backbone, it actually hangs in the cow hence the name, pork cut, Boston Butt, excellent flavor profile, week to week tasks, cheek meat and tongue is removed, de-skinning, what does Paradise look for in employees, people who are willing to work hard, having pride in your work, Cutco, getting heads off the carcasses, breaking down carcasses into primal cuts,

Jody Williams and Rita Sodi (8:06)

Tags:

Jody Williams, Rita Sodi, Italian, Gottino, Alice Waters, befriending coworkers, morning clientele, people reading the paper, garden tables, business meetings, steamed eggs, sage, fresh squeezed orange juice, Tuscan bread, prosciutto with cheese,

Brian Kenny Calls In With a Question (5:59)

Tags:

poached eggs can be difficult, they are very delicate to handle, the timing can be difficult, dinner menu, sandwiches, Gottino is open from 8am to 2am, rabbit pot pie, beets, every dish is sized for a glass of wine, small dishes, Gottino is not really a restaurant, slow life, West Village, community, bread pudding, pigs feet, lentil soup,

Rita Sodi Talks About Her Restaurant I Sodi (8:41)

Tags:

I Sodi, Rita’s restaurant, home cooked feeling, simplicity, seasonal menu, Tuscan menu, polenta, dumpling, wheat, there is a right and a wrong when it comes to taste, truth in gastronomy, slow food method, sautÃ©ed spinach, an American making Italian food is a big challenge,

More With Jody & Rita (11:03)

Tags:

Jody does not cook with a kitchen and Rita does, Jody uses an electric stove and an espresso machine, steamed eggs, making pesto with coffee grinders, Mona Talbott, Italian school lunches,

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