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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!

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The Main Course – Episode 52 – Peter Kaminsky & Mike Edison

First Aired – 04/25/2010 12:00PM
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Food literature legend Peter Kaminsky talks pigs, fire and flavors on the first hour, and Mike Edison defends Manhattan against the Williamsburg hipsters on the second hour.

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The Main Course Introduction (11:55)

Tags:

Patrick Martins, The Main Course, Katy Keiffer, Roberta’s, White Oak Pastures, selling out to oil companies, gas drilling, African American farmers, New York City Food & Film Festival, George Motz, Hamburger America, oyster shuck and suck, 25 dairy farmers left in Sullivan County, all paid commodity pricing; $17 per hundred weight, paying them $25 per hundred weight could produce an 8 to 9 dollar a pound cheese, Anne Saxelby recommends eight month raised Gouda, the milk from all 25 farmers combined produces 7,000 pounds of cheese a week, institutionalized dining, green market, bodegas,

Peter Kaminsky Talks Fire & Flavors (27:53)

Tags:

Peter Kaminsky, Seven Fires: Grilling the Argentine Way, 125 recipes, BBQ, cooking with fire, whole cow cooking, Gerald Durrell, Patagonia, preference vs convenience, the ingredients are agnostic, Amanda Hesser, piglet contest, Gershwin Prize for popular song, Paul McCartney, Culinary Intelligence: A Hedonist Guide for Healthy Eating, Peter was rejected for life insurance, 33% of vegetables consumer in the united states are potato chips french fries and iceberg lettuce, eat the best ingredients you can, if you cook one meal a week you will understand more about the food system, maximize flavor through cooking, it’s hard to eat on the road in America, Paul Willis, Niman Ranch, Phillis Willis, boiled beets, The Elements of Taste, The Underground Gourmet, meals are experienced one taste at a time and every taste is a short story, there are basic flavors that will elevate and push forth other flavors in a meal, salt, Cajun fish stew, floral herbal, oxtail ragu, when you talk about taste you have to talk about texture,

Peter Kaminsky Recounts His Search for the Perfect Pig (32:30)

Tags:

whole pig cooking, Field & Stream, Peter was an editor at National Lampoon, fishing books, Peter tried to find the best ham in the world, Pig Perfect, seminal book in gastonomy, it was a labor of love for Peter, barnyard breeds, the English loved improved agriculture, breeding experiments, overpopulation of wild pig, why don’t we harvest wild pig?, Nancy Newsom, what’s the differenc between American and Italian hams?, Spanish hogs, white pigs, land raised, Sam Edwards, Surryano ham, rise in popularity in the pig, lardo, pork belly, Heritage Foods USA, supporting food by eating it, grass fed beef, know your cuts, grassfed animals are more wild, leaner and tougher, they aren’t raised to be cut with a fork, marbling, what’s the difference between grass fed and grass finished?, all animals are raised on pasture at some point, advice for tourists taking taxis,

Heritage Cooking With Steve Pope: Chicken Broth (11:21)

Tags:

Heritage Cooking, Steve Pope, making broth from chicken, leftover carcass, ongoing soup, French cooking, sodium enhances the flavor of the broth, natural flavor of the bird, break up the carcass, break the bones, marrow makes all the difference, carrot tops, simmer, chicken bone flavors start coming out, cook it for two hours, Good Shepherd Poultry, next week: liver and gizzards,

Mike Edison Explains Why Manhattan is Still Better Than Williamsburg (33:22)

Tags:

Mike Edison, Have Fun Everywhere I Go: Savage Tales of Pot, Porn, Punk Rock, Pro Wrestling, Talking Apes, Evil Bosses, Dirty Blues, American Heroes, and the Most Notorious Magazines in the World, Space Liberation Army, Edison Rocket Train, Fancy Magazine, Don Pedro’s, anti Manhattan rhetoric, NY Post, people in Williamsburg complaining about Manhattanites, Brooklyn, they sell beer on the Staten Island Ferry, PFA’s, Post Frat Assholes, Manhattan is new code for douchebag, Katy couldn’t find good food in Paris, coffee shop culture, Bougnat, quintesential French finger wave to American tourists, if you live in New York City you never need to eat crap food,

More with Mike Edison (14:16)

Tags:

top three slices in the city, Joe’s on Bleeker, 121st and 1st ave, Rays on 77nd and Columbus, pizza has gotten better in New York City, Second Ave Deli, hot dogs, it should be Kosher style, Eisenberg’s Sandwich Shop, Sullivan Country American Cheese, will replace the Kraft single in New York City, Mike’s mom didn’t know how to cook, Sammy’s Romanian Steakhouse, chicken fat, transformation of Bushwick, Bushwick was burned down in 1977, The Olypmia Movie Theater, Cozy Soup n Burger, Happy Burger, Pizza Burger, Tavern on the Green, Trader Vic’s, Pisco Sour, beer in the shower, cans only!, Samuel Merrit, Beer Sessions, Tuesday’s at 5:00PM, Hester Street Market, Patsys, pastrami, Zagat, s, Katz,

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