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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 56 – Bob Smith, Matt Jennings, Fred Allen & Perry Rosso

First Aired – 05/30/2010 12:00PM
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This week’s Main Course was a special on-the-road edition, broadcasting live from Rhode Island with Patrick, Katy, and guest host Anne Saxelby hosting a bevy of local stars.

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The Main Course Introduction: Live From Rhode Island! (7:15)

Tags:

The Main Course, Patrick Martins, Katy Keiffer, Edwards Ham, www.surryfarms, Rhode Island, Bob Smith, grist mill, Jonnycake, journey cakes, Matt Jennings, Kate Jennings, La Laiterie, Anne Saxelby, Perry Rosso, Matunuck Oyster Bar, Memorial Day Weekend, American Heritage Magazine, Frederick E. Allen, Fred Allen,

Keep Your Nose To The Grindstone: Grist Mills with Bob Smith (16:15)

Tags:

grist mills, Rhode Island, Jonnycake, if you spell it without the H it must be white cap flint corn grown in Rhode Island, white cap flint corn is only grown in Rhode Island, thrives in Rhode Island because of the salubrious climate, hisoty of Jonnycakes, they have been an important part of Rhode Island for over 300 years, Roger Williams, Anne Hutchinson, Rhode Island was one of the most progressive colonies, first graveyard, Jew Street, 350 years ago when Roger Williams arrived he found Indians growing the Flint Corn, Narraganset Indians, you cannot put cold milk onto Jonnycake meal, grist mill uses no electric power, the stones weigh a ton a piece, 100 RPM, Bob can gauge the revolutions per minute by eye, you grind with your eyes your ears and your nose, keep your nose to the grindstone, 5 inches of granite in the Jonnycake,

Matt and Kate Jennings of La Laiterie (19:19)

Tags:

La Laiterie, farmers market, Gilbert Stuart Museum, Farmstead opened in 2002, Matt Jennings, Kate Jennings, The Ocean State Little Rhody, Rhode Island centric food, American artisan cheese, American artistan meats, Edwards Ham is all over La Laiterie, tasting menu, cooking seasonally is more important than cooking local to Matt, Bob Smith was a tail gunner in World War II, the last war that the US was in that they intended to win, the wars since then have all been political, Jonnycake has no place with maple syrup, you can’t taste the corn!, carpenters corn, cross breeding, Providence,

Cutting the Curd: Anne Talks with The Jennings About Cheese (28:00)

Tags:

Anne Saxelby, Cutting the Curd, Matt Jennings, Rhode Island cheese, Narragansett Creamery, Mark Federico, Farm Fresh Rhode Island, Louella Hill, artisan cheese, Latin American cheese, Louella is moving to California, grilled cheese, handmade pasta, Reynolds Farm, Jonnycake with fresh goat cheese on top?, Heritage Seafood Festival, clam chowder, don’t put tomatoes in it, take milk out of the chowder,

Rhode Island History and Tradition (38:35)

Tags:

Fred Allen, Native Americans in south county area, church and graveyard are close, Narragansetts want to start a casino, state politics, Rhode Island tradition, fishing industry, chowder, Naragansett Lobster Company, School of Oceanography, cod quotas, Wakefield, how does Rhode Island change over the years?, American Heritage Magazine, gun lobby, American Heritage Dictionary, Rhode Island was founded as a basket of freedom, Rhode Island used to be very famous for custom jewelry,

Perry Rosso of Matunuck Oyster Bar (19:43)

Tags:

Perry Rosso, Matunuck Oyster Bar, wild shell fishing, farming, shell fishing industry died and has just started to be revived, University of Rhode Island, Perry studied aquaculture, Ocean State Shellfish Co op, how does the co op work, when you sell to restaurants you have to keep the volume up, you need a constant supply stream, hatcheries, oyster farming, Rhode Island used to be the best shellfish state in the country, oyster stew, fishermen before Perry paved the way, shrimp raising, the industry shot itself in the foot, environmental concerns, educating the customer and consumer, kitchen perspective, procuring fish, servers need to know how to sell it and talk about it, there are many variables,

More with Perry Rosso (19:54)

Tags:

aquaculture is one of the fastest methods of food production, terroir, seasons affect the oyster flavor and texture, oysters on the bay have gotten larger and larger, starfish, red tide, crabs, southern Rhode Island, red tide is a diatom that sits out in the water, shellfish, some areas are more likely to have red tide than others, growing algae, maintaining monoculture, what’s the difference between east coast and west coast oysters?, west coast are not quite as briny as east coast, east coast oysters are more crisp, how can you manipulate the process, you can’t change the flavor but you can change the shape, change the shape for an easier suck, pearls?, these oysters are not the same species,

Anne & The Jennings (16:05)

Tags:

Farmstead, La Laiterie at Farmstead, events, Matt is going to the White House on Friday, asked to join Michelle’s new project, chefs in the schools, finding ways to procure food for schools, Mateo Kehler, food service directors in schools, product distribution, developing a distribution hub, getting product from the farmers to the hub, next week is Steve Jenkins & Claudia Fleming!,

Show Wrap Up (7:38)

Tags:

we have been broadcasting from Wakefield Rhode Island, www.farmsteadinc.com, www.la-laiterie.com, www.rhodyoysters.com,

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