Podcast appearances and mentions of barry estabrook

Learn the secrets of tomatoes and how they grow with Katie Battazzo. This kitchen-garden extraordinaire converts unused outdoor spaces into gardens that can produce bountiful crops of groceries. She teaches us how to plant and care for these plump, blushing babes and how much joy a ripe tomato brings.  Follow her journey at www.yesfrontyardfresh.com, or on IG @frontyardfresh. Stats referenced from Tomatoland by Barry Estabrook. Meredith's question about fish genes in tomatoes is answered here: https://www.motherearthnews.com/real-food/adding-a-fish-gene-into-tomatoes-zmaz00amzgoe/ Eggplant Caponata "Caponata has many forms and recipes. This one is from Joanie Cere, a woman of Italian descent, who used to help us sell at the farmers market. She would take all our market leftovers and return the next week with this deliciousness. Quantity can be adjusted depending on how many baking dishes you own and how much eggplant is starting to wither in your fridge. These amounts are approximate and fill a 13 x 9 x 2 Glad baking dish." Chop into 1 inch cubes: 2 medium Eggplant (peel skin off) 4-5 Peppers, stemmed and seeded 6-8 medium Tomatoes 1-2 medium Onions Also: 6-8 whole Garlic cloves One 8 oz jar Italian type Olives 1/2 - 1 cup fresh Basil One tbsp dried Oregano 1/4 cup Olive Oil (veggies should be coated) 1/2 tsp Sea Salt Throw everything in a baking dish and toss with ample olive oil, sprinkling with salt. Roast in the oven at 350 for two hours. Stir occasionally. Once all the moisture has evaporated, caponata will look and taste like the tapenade you love to buy at Trader Joe's for six dollars. It's a great way to use up a bunch of veggies at once. You can pack it in oil and store in the fridge for months. Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you're there: nextingredientconsulting.com/blog. Maybe you're more of an Instagram person: @nextingredient.  Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show.  *This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/next-ingredient/message Support this podcast: https://anchor.fm/next-ingredient/support

Dr. David Cleveland and his students at the University of California at Santa Barbara set out to research the way locally-grown food is consumed in Santa Barbara County. They discovered that Santa Barbara is feeding just about everyone but itself, and that a good amount of what gets shipped out comes back via warehouses in northern and southern California among others. David saw this as just one signal of what's broken in the American and international food system. But as he continued his line of thinking, he made another key discovery that evoked lots of comments on Huffington Post — and not from the folks you might suspect. David's been featured on Freakanomics Radio and in a story by Barry Estabrook from The Atlantic, who coined the term The Santa Barbara Syndrome, referring to the 99 percent-out, 1 percent-in phenomenon. Daniela Soleri, David A. Cleveland and Steven E. Smith: Food Gardens for A Changing World Website: cleveland.faculty.es.ucsb.edu

If you're someone who wants to lose weight, you've probably spent some time thinking about and experimenting with different diets. Browse the literal shelves of a bookstore or the metaphorical ones of the internet, and you can find thousands of options to choose from, each with their ardent fans and supposedly decisive rationales. But which diet really works best, and, most importantly, given that 95% of people who lose weight on one gain it back, is a plan that an average human can stick with for the long haul? My guest today is in a distinctly well-informed position to comment on this question, having personally test-driven over a dozen diets in three years. His name is Barry Estabrook, and he's an investigative journalist and the author of Just Eat: One Reporter's Quest for a Weight-Loss Regimen That Works. We begin our conversation with what set Barry on his quest to find the best, most sustainable diet. We then get into the fact that the ideas behind modern diets aren't new, and the sometimes weird history of their predecessors. From there we turn to Barry's experiments with contemporary diets, including what happened when he tried eating both low-carb and low-fat, joining Weight Watchers, and figuring out what he could learn from the eating habits of the Greeks and French. We end our conversation with what Barry ultimately changed about his own diet to successfully drop the pounds, and what he discovered as to what really works best for sustainable weight loss. Get the show notes at aom.is/rightdiet. See omnystudio.com/listener for privacy information.

Award winning journalist Barry Estabrook shares his insights on the multibillion dollar industry that is the diet industry. Fascinating and funny. Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.  

Award winning journalist Barry Estabrook shares his insights on the multibillion dollar industry that is the diet industry. Fascinating and funny. Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.  

In the 24th episode of The Breakthrough Secrets Podcast Chris, Mike and our special guest Strength Coach and author Dan John will talk about the power of simplification, passion, habits and more...Join us in this incredible talk!In this chapter you will discover:(0:45) How did Chris meet Dan John(2:20) Never Let Go by Dan John(3:20) About Dan John http://danjohn.net/ (3:30) How did Dan John get started in strength training(6:50) “Be reasonable do it my way” “Be a slave of your habits”(8:20) 40 Years with a Whistle Book by Dan John(10:00) Dan John: The 5th Online Fitness Coach in the world(11:20) Is Dan John an overnight success?(12:30) The problem with goal setting(13:50) Just Eat Book by Barry Estabrook(14.20) About organic chemistry(15:00) About passion “The fastest way to find your why in life is through suffering”(18:00) Dan John and The power of simplification(27:10) The standard for movement is being able to do the basics(31:20) Think Like a Freak Book by Stephen J. Dubner and Steven Levitt(31:40) “Anything you can measure you can improve”(36:30) Why you should drink water with lemon(46:40) “The only time you should go heavy or max is when you have 3 judges in front of you and they have a little button that says white or read”(48:50) Chris easy strength story(53:50) The Cost of Benefit concept(1:01:00) Energy vampires in friendship and training(1:02:30) “Humane burpees”(1:05:00) 6 different workouts you can challenge yourself with(1:09:00) Where to find Dan John courses + Big Discount https://www.danjohnuniversity.com/ (1:10:00) Free training from Dan John http://danjohn.net/ Find Free Resources at www.kettlebell.works Liked the show? Please lease us a review!

Kirsten and Melissa discuss Pig Tales by Barry Estabrook.  Estabrook writes engagingly on all things porcine.  Beginning with an in-depth look at the very prevalent wild hogs in the US, Estabrook then turns to how we farm pigs for meat.  This is the book to read if you want to understand the moral, environmental, sustainability, and health failures of conventional hog farming.   Join us for another great discussion.  

Recently, my podcast featured some of my favorite garden books.  In this episode, I talk with the author of one of those books. Barry Estabrook is a multi-James Beard Award-winning author, and one of his most renowned titles, Tomatoland, is a favorite among my extensive library. When I first read Tomatoland, I couldn’t put it […] The post 066-Tomatoland: The Dirty Truth of the Tasteless Tomato, with Barry Estabrook appeared first on joe gardener® | Organic Gardening Like a Pro.

An eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. This interview is with Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser). This episode explores the dark side of the American commercial pork industry and highlights some of the amazing humane treatment Heritage Hogs receive.  Visit: HeritageBreeds.org for additional podcasts.

Bacon, bratwurst, bangers, barbecue: these are just a few of the many ways people around the world enjoy feasting on pigs. Of all the domesticated animals humans consume, Sus scrofa domesticus is the most fascinating, the most divisive, and, arguably, the most delicious. In this in-depth conversation with author and historian Mark Essig, author of the book Lesser Beasts: A Snout-to-Tail History of the Humble Pig, Gastropod discovers the evolutionary source of the pigs’ intelligence (scientists have judged them the cognitive equal of a human three-year-old), and why the animals’ physiology so closely resembles our own. We also uncover the real reason Jews originally eschewed pork, and how pigs were the essential but forgotten weapon, alongside guns and germs, that allowed the Spanish and English to conquer and colonize the Americas. Plus, we read and review Barry Estabrook’s book, Pig Tales: An Omnivore’s Quest for Sustainable Meat, which picks up the porcine tale in the present, where Mark Essig leaves off. From helicopter hunting to manure spraying and more, join us and pig out!

Barry Estabrook joins Katy Keiffer for this week’s episode of What Doesn’t Kill You to discuss his latest book, Pig Tales: An Omnivore’s Quest for Sustainable Meat — an eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his keen investigative reporting, Estabrook shows how these immensely intelligent creatures are too often subjected to lives of suffering, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. It doesn’t have to be this way, and Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, proving that it is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America. Provocative and richly informed, Pig Tales is bound to generate conversation at dinner tables across America. This program was brought to you by EscapeMaker.com. “97 percent of pigs raised in this country live in these horrific crammed confinement buildings where their feet never touch the ground and they never breathe fresh air or see sunshine.” [15:00] “Gestation crates will be relics of past — they will be goners.” [44:00] –Barry Estabrook on What Doesn’t Kill You

Barry Estabrook joins Katy Keiffer for this week’s episode of What Doesn’t Kill You to discuss his latest book, Pig Tales: An Omnivore’s Quest for Sustainable Meat — an eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America. Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his keen investigative reporting, Estabrook shows how these immensely intelligent creatures are too often subjected to lives of suffering, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. It doesn’t have to be this way, and Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, proving that it is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America. Provocative and richly informed, Pig Tales is bound to generate conversation at dinner tables across America. This program was brought to you by EscapeMaker.com. “97 percent of pigs raised in this country live in these horrific crammed confinement buildings where their feet never touch the ground and they never breathe fresh air or see sunshine.” [15:00] “Gestation crates will be relics of past — they will be goners.” [44:00] –Barry Estabrook on What Doesn’t Kill You

This week on What Doesn’t Kill You Katy interviews two-time James-Beard-award winning author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit , Barry Estabrook. Barry and Katy discuss the topic of slave labor in the Thai shrimp industry. The two focus on various issues such as the root causes of this problem as well as US companies that participate in the industry. This program was sponsored by Underground Meats.

This week on What Doesn’t Kill You Katy interviews two-time James-Beard-award winning author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit , Barry Estabrook. Barry and Katy discuss the topic of slave labor in the Thai shrimp industry. The two focus on various issues such as the root causes of this problem as well as US companies that participate in the industry. This program was sponsored by Underground Meats.

Migrant Justice is the theme of this episode. Emily Lyons and Emily Laine bring you the headlines, then, Barry Estabrook discusses the recent successes of tomato pickers in Florida. We return to Vermont to hear from Katia Chavez, who tells us about migrant workers access to healthcare in Lamoille Valley.

This week A Taste of the Past has a serious talk about tomatoes with James Beard award recipient Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit. The discussion goes into the dark side of American farming in Florida where labor and human rights have been reported in some places to harbor slave-like working conditions. Find out about the Campaign for Fair Food why it is buying locally is more than just a fad or trend. If you care at all about where you’re food comes from or curious why it is important to tune into this episode of A Taste of the Past, brought to you by the The NOFA-NY Locavore Challenge.

In 1970, there were nearly 650,000 dairy farms in the United States. Today, there are only 54,000 farms—many of them run by large operators who dominate the industry. As milk prices have fallen—fetching half as much in 2009 per gallon as they did in 2008—small dairy farmers have taken a huge hit. Barry Estabrook explains the crisis facing small dairy farmers in the United States and efforts to pass a price-fixing agreement in Congress. Barry Estabrook’s article, "A Tale of Two Dairies," appears in Gastronomica.