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
    Hrn_org
    The Main Course – Episode 27 – Alan Duckworth & Bill Telepan
    First Aired – 10/25/2009 12:00PM
    Download MP3 (Full Episode)

    Hosted By
    Sponsored by
    Fairway
    Patrick & Katy are joined by Alan Duckworth of Blue Ocean who discusses marine conservation and seafood sourcing. Also on the show, Katy talks to Bill Telepan about the school lunch dilemma.
    Jump to Segment:

    Dr. Alan Duckworth of Blue Ocean (12:01)

    Tags:
    New Zealand, Long Island, Dr. Alan Duckworth, Blue Ocean, seafood, striped bass are being caught at record numbers, fisheries, oysters, Blue Ocean is a marine conservation institute, climate change, the oceans have gotten one degree warmer in the last 100 years, American lobsters are moving North, warmer water is promoting disease, invasive species, educational projects, Riverhead, river tours, food chain, aquaculture, 50% of fish we eat are raised in farms, local sourcing, many countries have dodgy practices, China, country of origin sticker, FDA, overfishing, habitat destruction, small fishing boats, industrialized fishing started in 1750, cod, Mark Kurlansky, this destroys ecosystems, endangered species, sea birds sea turtles sea mammals, http://www.blueocean.org/home, Marine Stewardship Council, www.msc.org, www.edf.org, there’s a higher price for seafood with the msc logo, by catch is catching fish that you don’t intend to, 20 million tons of seafood is caught as by catch each year, a fifth of the seafood eaten has the msc sticker on it, Environmental Defense Fund,

    Katy Talks With Bill Telepan (18:26)

    Tags:
    Bill Telepan, Edible Magazine, French Culinary Institute, WIC, School lunch, Boxes of frozen food and popping them into oven and serving them, frozen and canned vegetables, plant based items, subsidized meat, commodity beef, high sodium, department of education, materials for salad bar, keep salad bar at a temperature that is safe, cost cutting measure, better ingredients close to impossible, farm to school program, trying to get in fresh vegetables, training staff, government gives you 94 cents a day, need more money per child, why can’t we just get a piece of chicken that you pull of the bone cook it and season it, hamburger, properly cook it and it will be fine, salad bar, kids went nuts, kids are willing to try new things, most important thing is that they feel so much better going into the second half of the day, studies show that attention spans are better if they eat healthier, ethnic cuisines, beans and rice are two of cheapest things on planet, vegetarian chili recipe that will be served twice a month at our schools, ultimately cheaper, big system, better communication program, training program, people can find better and more ethnic things to cook, Whole Foods, Hot topic, Children’s Nutrition Act, Raising quality of ingredients that you are allowed to bring into schools, Local agriculture, Local farmers, Money Issues, You are feeding a child you are feeding a future and you have to give these kids a chance, Chef in Residence program, Days of Taste, Change one kids life, Tie better food quality to institutional food, Hunt’s Point Market, Wholesale Stall, Connecting source to plate, Alice Waters, Government has to appease all the people who they subsidize, balancing act, Make the change, 60 years ago school lunch was locally bought and produced in the schools, Heritage Radio Network, The Main Course, Find distribution that takes burden of collection and transportation out of their hands,


    blog comments powered by Disqus
    Sign up for our Newsletter!




    Newsletter Archive
    OUR SPONSORS: