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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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4:00-4:30 - Cutting the Curd

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The Main Course – Episode 5 – Sam Edwards, Renato Sardo, Brian Kenny, Chris Jaeckle, Chris Sherman & Anthony Falco

First Aired – 05/03/2009 12:00PM
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Patrick and the swine flu in conversation with Sam Edwards, Renato Sardo, Brian Kenny, Katie Keiffer, Chris Jaeckle, Chris Sherman and Anthony Falco.

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Jump to Segment:

Introduction and Show Summary with Patrick Martins (3:13)

Tags:

H1N1 with Sam Edwards and Renato Sardo (8:58)

Tags:

hog industry, negative connotation, factory farming, Huffington Post, humane treatment of animals, Avian flu, The Plauge, pork, media, news, miscommunication, consumption,

More on H1N1 with Renato Sardo and Katy Keffir (5:19)

Tags:

European techniques, Swine Flu, commodity pricing, farming, commodity, prevention, disease, Antibiotics, cancer, FDA, guidelines, lobbyist, growth hormones,

Renato Sardo and Commodity Beef Industry Insight with Brian Kenny (3:28)

Tags:

raising prices, feeding process, market, confinement, implants, diversity, safety, breeds, pathogens,

Becoming a Chef: Chris Jaeckle of Morimoto (7:23)

Tags:

grandmother, entertainment, pleasure, Japanese, technique, rice, Danny Meyers, Food Arts, home-cooking, Johnson and Wales, experience, sushi, preperation, Tabla, Morimoto, flavor, importing, seasonal, fish, packaging, mentor,

Sourcing Fish with Chris Jaeckle (4:03)

Tags:

Japanese fish, regional waters, menu demand, wild salmon, in-season, pay premium, Kakooni, pork belly, 10 hours, seasonality, tuna, education, Sustainability, purchasing, braised,

Regional Eats with Chris Sherman (7:37)

Tags:

Florida Trends Magazine, peculiar foods, poormans pate, breakfast meat, German Heritage, regional tradition, Ethnic Mix, restaurants, food, wine, offal, Cincinatti, Porkopolis, Goetta, Chili, ingredients, options, Italian, German, Greek, consistency, Scrapple,

Mock Turtle Soup, Pickles, Push-Carts and more in Cincinatti and Beyond (9:35)

Tags:

American Market, state fairs, street vendors, neighborhood institution, one man restaurant, beef heart kabob, Cincinatti, cuisine, pickles, Heritage, preserving, brining, pushkarts, streetfoods, new, foods, variety, akupucho,

The Creation of Pizza with Anthony Falco (5:37)

Tags:

recognizable ingredient, Mt. Vesuvius, First Modern Pizza, Fisherman Lunch, Queen Margherita, King Umberto the First, Chef Raphael Esposito, Italian Flag, grandmother, Naples, pizza, tradition, Greek, flatbreads, woodfire, oven, tomato, staple, food, Marinara, portable, assasination, Robertas, politics,

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