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 47 – Zarela Martinez, Steve Pope & Lisa Tucker

First Aired – 03/21/2010 12:00PM
Download MP3 (Full Episode)

Hosted By

Sponsored by
Edw116_150x150_042910sm

Edw116_150x150_042910sm

Steve Pope on how to cook heritage, Zarela Martinez talks Mexican food here and there, and Lisa Tucker explains the trouble with legislating for farmers.

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:

Intro (2:36)

Tags:

Katy Kiefer, Patrick Martins, The Main Course,

Steve Pope w/His New Segment on Heritage Cooking! (14:44)

Tags:

steve pope, Good Shepard Ranch, 6 minute segments on Heritage cooking, Heritage meats don’t always respond the same way that commodity meats do, certain heritage chickens are meant for certain recipes, when Grandma’s pantry was her backyard, genetically engineer birds, lose no flavor or nutritional value, Wheat Harvest Midday Chicken, HeritageChef.com, cold as well as hot, laying chicken in a bed of onions and flour, a cup of whipping cream is the decadent part, a German and Czeck recipe, low and slow, condensed milk instead of whipping cream, poured over homemade biscuits, pig out!,

Steve Pope on Chicken Meat & The Slow and Low (2:54)

Tags:

why the low and slow?, range free, a society that demands white meat, true flavor comes from dark meat, building muscle tissue, breaking down the muscle tissue, avoiding tough meat, al dente meat, cooking lunch for harvesters, serving chicken cold on sandwiches, one thousand baby turkeys, a minimum of 2 and half months to mature, birds will live for ten years, if you take care of nature and your body things will be healthy, Steve is a registered nurse, following rules when you cook, ReeseTurkeys.com,

Zarela Martinez on Mexican Food (16:03)

Tags:

Nat Weiner loves the crazy banjo song, Edwards and Sons of Surry Virginia, Zarela Martinez, www.zarela.com, Wallace Edwards and Sons, Cafe Marimba, the press helped, Fodors called Mexican food in America in 1981 sub par, layering flavors, regional Mexican food, Sonora, Vera Cruz, a PBS series on Vera Cruz, African and Caribbean influences, cooking of the coast versus cooking of the mountains, Nuevo Mexican, Bicentennial of Mexican Independence, the Mexican corn kitchen, American corn is not the same as Mexican corn, calcium hydroxide, the Museum of the American Indian, Mole, all Moles don’t have chocolate, Mole is a pureed sauce with chilis and a sweetener, main dish sauce where the sauce is the dish, traditional mole was without a protein but with a starch, hoja santa, Piper Sanctum, annis flavor, Mexican drink tequila straight, celebrating Mexican couples, Lola Beltran, the two mountains, the sleeping lady, aguamiel, probiotics, hard cider,

Zarela’s Culinary Epiphany (23:35)

Tags:

manchamanteles, chilcostle, Sonora, destinos, auras, Guadalajara, tepoztlan, torta de marisco, finishing school, the seven moles of huachuca, Americans like sweet corn, starting April 11 HRN listeners get a free margarita!, 953 Second Av, Quintana Roo, pork with cabbage, Magda Bogin, no smiling Mayan Gods, The Sun and the Air, The Sleeping Twins, lookin good,

Lisa Tucker on Agricultural Legislation (11:44)

Tags:

Lisa Tucker, Field and Fork network, getting more local food on the plates of Western NY, more restaurants sourcing local in NY than ever before, 7500 farms in the region, you can’t legislate when farmers need their workers, sometimes you have to work more or less depending on weather, Albany farming legislation, FL tomato workers scandal, labor rights, injustices, what is a realistic and fair way to write farm worker legislation?, who has the most money and influence?, state politics, Farm Bureau,

Lisa Tucker on CAFOs (20:26)

Tags:

450 to 900 acres, when larger farms are affected it trickles down to smaller farms, impacting the services that support smaller farmers, processing facilities going out of business, Biontech, closed loop system, harnessing methane, Confined Area Feeding Operation, no one wants to encourage Confined Area Feeding but it represents a huge amount of our agriculture GDP, its hard to advertise confined area feeding ops, one of the poorest counties in NY state, CAFO, the cattle industry, the beef industry is hesitant to embrace closed loop CAFOs, Ancient White Park Cattle, non-commodity farmers can’t feed the world, tied into the ethanol industry, ethanol is a disaster,

Outro (3:19)

Tags:

Katy thinks Nat is a good guy, Edwards & Sons of VA are incredible, Surryano Ham, Katy will be gone next week,

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