Podcast appearances and mentions of cain vineyard

Now Chris knows how to show up for a podcast, just check the photo's... Born in New York and raised in Texas, Chris started to discover wine working in restaurants. Tynan decided that he wanted to learn more so he moved to Napa Valley enrolled in some classes and started with a vineyard management company doing irrigation management for vineyards across Napa and Sonoma counties. Following a harvest at Cain Vineyard & Winery in 2004, followed up with a harvest with the renowned winemaking and viticulture team of Helen Turley and John Wetlaufer at Blankiet Estate in Yountville. Next Chris became the assistant winemaker at Colgin Cellars. At Colgin, Christopher worked closely with Vintner Ann Colgin, Winemaker Allison Tauziet, and Vineyard Manager David Abreu. It was here where he learned and embodied the standard for excellence in all aspects of winemaking and viticulture. In 2012, Christopher joined Cliff Lede as winemaker and started his own project Christopher Tynan Wines. christophertynan.com @christophertynan

Wines: 2021 Merisi Pinot Gris and Merisi 2017 Petit SyrahWe are always on the hunt for HIDDEN GEMS and we think we found one! Listen to learn about winemaker Mandy Donovan and her passion project, Merisi Wines.Mandy has worked  in wineries in California, Italy and New Zealand and brings an incredible wealth of skill and knowledge to her position as winemaker for Cain Vineyard and Winery. One day, an opportunity to source some pinot gris grapes came along, and while she wasn't looking for those, she jumped on the chance and began her journey with her own label.Small production, high quality wines are our JAM and we love  to share them when we find them! Listen today to learn more!About UsBuy us a Mimosa!Wines To Find Podcast,  Finalist in the 12th Annual TASTE AWARDS  in  four categories. -Best Drink or Beverage Program-Best New Series-Best Single Topic Series-Best Food or Drink PodcastWe have been listed in the Top 50 wine podcasts! https://blog.feedspot.com/wine_podcasts/==============Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)

James talks with Cain Vineyard & Winery's Kathryn Lazar and Chris Howell about the Napa Valley vintner's latest releases and about the climate-related challenges the winery has faced in the past few years, including devastating fires.Chris says the 2021 harvest in Napa Valley was a "super easy" one, although with few grapes. "For those who were looking for massive ripeness, I think they were able to wait and get that." And even though yields were down, "it should turn out to be a really good year," he added.They also talk about the 2017 vintage, and how the heat spikes from that year effected what went into bottle. "It's showing really great, with really nice firmness and balance, and with a nice sense of austerity," James says.

Christopher Howell is the winemaker and General Manager of the Cain Vineyard and Winery in the Napa Valley of California.   Christopher discusses his early wine tastings and home winemaking in the 1970s, and talks about some key relationships that helped form his interest in wine. He explains how he ended up pursuing an oenological and viticultural education in Montpellier, France, highlighting some notable people that he studied with, and how that school work then led to a stagiaire position at Château Mouton Rothschild in Bordeaux. Christopher talks about a chance meeting that he had while working at Mouton, and something that was said to him that has stayed with him for the rest of his life. He also discusses other adventures in other wine cellars in France, notably at Château Rayas in the Rhône Valley.   Christopher discusses his return to the United States, and a pivotal meeting with Helen Turley that then led to a job at Peter Michael in the late 1980s. He talks about characteristics of Helen Turley and her husband John Wetlaufer that would contribute to their success in the wine world, and Christopher is frank about what he learned from them both. He further explains how the transition to working at the Cain Vineyard and Winery came about, where he has now been employed for the last thirty years.   Christopher is open about his sometimes unconventional winemaking choices, and explains the thought processes behind some idiosyncratic decision making, as well. In particular concerning brettanomyces, reduction, and volatile acidity. He also discusses the evolution of the different wine offerings at Cain, and what he has learned from that progression. He shares a great deal of his philosophy on topics like farming, vineyard trellising, terroir expression, grape variety blending, and wine complexity. He also is frank in his discussion about what his career choices have really entailed.   This episode also features commentary from the following people:   Cathy Corison, Corison Winery Kelli White, author of "Napa Valley Then and Now" Ehren Jordan, Failla John Lockwood, Enfield Wine Co. Bernard Portet, founding winemaker at Clos Du Val   This episode is sponsored by:   The NY Drinks NY Grand Tasting of New York State wines on September 22nd at the Rainbow Room in Manhattan.   DIAM Bouchage manufactures technological cork closures for still wine, sparkling, spirits and beer. DIAM closures are guaranteed to provide clean, consistent and reliable permeability from bottle to bottle. G3 is the exclusive distributor of the North American market.   Australian Wine Discovered. A comprehensive, free education program offering editable, downloadable content that you can access any time.  

To kick off the school year, we are joined by the School Nutrition Association’s newly elected President, Jean Ronnei, and Vice President Lynn Harvey. They take on these roles—and this conversation—at an exceptionally challenging and sensitive time for SNA and the school nutrition community as a whole. On today’s agenda: Is school nutrition really a “battleground”? What’s the difference between “flexibility” and “rollback”? Just how much controversy in school food would fade into the background if reimbursements were to keep up with costs? If students were given enough time to eat? This program was brought to you by Cain Vineyard & Winery. #### > #### “We are seeking that middle ground where we have high quality products that are affordable and appealing to students.” [12:00] > > #### –Lynn Harvey on Inside School Food > > #### “The reality is that school meal programs are self supporting within a school district.  They’re not set up to take money from the general fund, where teacher salaries come from.” [20:15] > > #### –Jean Ronnei on Inside School Food    

On the season finale of The Farm Report, Erin Fairbanks is joined by Dan Purdy and Vicky Purdy, the team behind Purdy & Sons – a farmhouse, butcher shop and processing facility. Purdy & Sons has been serving the Upstate New York area for almost 50 years, combining traditional commitment to superb quality in meats and food with modern, reliable, and safe methods of processing and customer service. Hear about the history of the operation and get a peek behind the life of a team that knows what’s what when it comes to getting food from farm to plate. This program was brought to you by Cain Vineyard & Winery. “Sales is very easy to me. It’s all about knowing people, caring for them, making sure you do what you say you’ll do. It’s that simple” [08:00] “I’m a perfectionist. I need to make sure I see things go in a way I’m proud about. It’s my family’s heritage and my family’s name – everything we produce, our name is on it. It’s vital to me that when a product hit a person’s plate there is total satisfaction.” [33:00] –Dan Purdy on The Farm Report

Many American children have developed a strong, stubborn preference for sweet and salty processed food before their second birthdays. If they haven’t, it could well be because they became accustomed to healthier flavors much earlier, beginning in breast milk or even in utero. What babies taste in the first weeks and months of life really matters, says Dr. Julie Menella of the Monell Chemical Senses Center. Her research suggests that school meals can only ever be just one of a much larger set of interventions, and that some of them need to occur before students are even born. This program was brought to you by Cain Vineyard & Winery “During childhood we learn what to eat, how to eat, how food should taste. Many children aren’t getting the experience to learn to like (healthy) food.” [11:00] “It can’t just be school, it starts in the home. As much as we’re focusing on the school nutrition program we have to focus on the barriers for healthy eating for families at home.” [13:00] –Dr. Julie Menella on Inside School Food

For decades, fish at school mostly meant one thing: breaded fingers and patties–tasty enough with ketchup, but completely detached from their natural origins. That’s beginning to change in regions with access to local fisheries and processors. There’s keen interest in New England districts with strong local procurement programs and cultural affinity for seafood. Learn how a New Bedford processor is creating new opportunities for the sustainably managed Gulf of Maine fishery, with fresh-frozen products for K-12 that are affordable, kid-friendly, and completely recognizable as fish. This program was brought to you by Cain Vineyard and Winery. Photo of Acadian Redfish courtesy New Hampshire Community Seafood “One mans trash is another mans treasure, in this case one chef’s trim is another mans treasure, I’m just using the smaller fillets.” [3:00] “Our mission is to try and get more seafood eaten by our young people.” [14:00] — Andrew Wilkinson and Melissa Honeywood on Inside School Food

Water is one of the most important issues in the world right now. Access, supply, regulation, law… H20 is central in almost every agricultural conversation. Today on What Doesn’t Kill You, Katy Keiffer is joined by Brooke Barton, senior director of Ceres’ water program, directing the organization’s research and engagement with investors and corporations on the financial risks and opportunities related to water scarcity and quality. Brooke specializes in analyzing how large food and beverage companies are addressing water risks in their operations and agricultural supply chains. She is the author and co-author of numerous reports, including Feeding Ourselves Thirsty: How the Food Sector is Managing Global Water Risks, The Ceres Aqua Gauge: A Framework for 21st Century Water Risk Management, and Water & Climate Risks Facing U.S. Corn Production.. This program was brought to you by Cain Vineyard & Winery “You can’t talk about agriculture without talking about water supply, water regulation and water law. The conversation is painfully lacking.” [02:00] “There should be no election where people don’t scrutinize the polling history of their wanna be elected representative on issues of environmentalism and social justice.” 42:00 –Katy Keiffer on What Doesn’t Kill You “There’s growing competition for water everywhere you look.” [07:00] –Brooke Barton on What Doesn’t Kill You

Water is one of the most important issues in the world right now. Access, supply, regulation, law… H20 is central in almost every agricultural conversation. Today on What Doesn’t Kill You, Katy Keiffer is joined by Brooke Barton, senior director of Ceres’ water program, directing the organization’s research and engagement with investors and corporations on the financial risks and opportunities related to water scarcity and quality. Brooke specializes in analyzing how large food and beverage companies are addressing water risks in their operations and agricultural supply chains. She is the author and co-author of numerous reports, including Feeding Ourselves Thirsty: How the Food Sector is Managing Global Water Risks, The Ceres Aqua Gauge: A Framework for 21st Century Water Risk Management, and Water & Climate Risks Facing U.S. Corn Production.. This program was brought to you by Cain Vineyard & Winery “You can’t talk about agriculture without talking about water supply, water regulation and water law. The conversation is painfully lacking.” [02:00] “There should be no election where people don’t scrutinize the polling history of their wanna be elected representative on issues of environmentalism and social justice.” 42:00 –Katy Keiffer on What Doesn’t Kill You “There’s growing competition for water everywhere you look.” [07:00] –Brooke Barton on What Doesn’t Kill You

These days, we hear a lot about districts in well-to-do communities dropping out of federal meals programs. While the numbers are in fact miniscule, the conversation about them is significant. Dwindling revenue from paying students is a grave issue for many. On today’s episode, join Wesley Delbridge, Food and Nutrition Director for Chandler Unified School District, to hear about radical marketing and design solutions that are generating excitement and trust among middle class students and their parents. This program was brought to you by Cain Vineyard and Winery “We could have Bobby Flay back there cooking but if the kids have a bad experience it won’t matter. Food is more social than it is anything.” [10:00] — Wesley Delbridge on Inside School Food

What does the word “done” mean to you? Is it a raw slab of red meat served as is on a plate, or do you like it cooked into a greyish-black oblivion? This week on Let’s Get Real, Erica Wides discusses the concept of “doneness”. Can doneness function on a spectrum similar to autism or sexuality? Erica argues that the amount of “doneness” depends on the person preparing the meat and how they enjoy to cook and eat it. But even though there is a wide range of “doneness” preferences, we can all still manage to look past our differences and enjoy a nice meal together. This program was brought to you by Cain Vineyard & Winery. “Pretty much all fish should be eaten one of two ways: raw…… or very carefully cooked.” [7:00] “When it comes to fish, unlike sexuality or personality disorders, there is no spectrum. There is either wrong or right.” [10:00] “We’re all on that spectrum somewhere, but it’s ok, and we can all still eat together.” [27:00] –Erica Wides on Let’s Get Real

When Katy Keiffer and Tom Philpott talk about the pork industry, you better listen. This week on What Doesn’t Kill You, the two discuss JBS’s acquisition of Cargill pork production and the impact that exports have on the industry. Tom Philpott is the Food and Ag Correspondent for Mother Jones. He is also the cofounder of Maverick Farms, a center for sustainable food education in Valle Crucis, North Carolina. He was formerly a columnist and editor for the online environmental site Grist and his work on food politics has appeared in Newsweek, Gastronomica, and the Guardian. This program was brought to you by Cain Vineyard & Winery. “I can’t think of a major meat deal in the last 25-30 years that’s been shut down by anti-trust authorities.” [09:00] “In 2000, pork exports were close to 0. it was not something we were doing a lot of exporting of.” [18:00] “Do we want to be a hog farmer to the world?” [36:00] –Tom Philpott on What Doesn’t Kill You

When Katy Keiffer and Tom Philpott talk about the pork industry, you better listen. This week on What Doesn’t Kill You, the two discuss JBS’s acquisition of Cargill pork production and the impact that exports have on the industry. Tom Philpott is the Food and Ag Correspondent for Mother Jones. He is also the cofounder of Maverick Farms, a center for sustainable food education in Valle Crucis, North Carolina. He was formerly a columnist and editor for the online environmental site Grist and his work on food politics has appeared in Newsweek, Gastronomica, and the Guardian. This program was brought to you by Cain Vineyard & Winery. “I can’t think of a major meat deal in the last 25-30 years that’s been shut down by anti-trust authorities.” [09:00] “In 2000, pork exports were close to 0. it was not something we were doing a lot of exporting of.” [18:00] “Do we want to be a hog farmer to the world?” [36:00] –Tom Philpott on What Doesn’t Kill You

This week on What Doesn’t Kill You, Katy Keiffer is joined by Matt Wadiak, co-founder and COO of Blue Apron, a subscription service that delivers ingredients, recipes, instructions and ready-to-cook meals to your home. Matthew Wadiak has been pursuing his passion for food for over 20 years. He began his career by cooking for chefs Charlie Trotter and Paul Bertolli and later spent several years sourcing and importing rare ingredients, such as white truffles, for chefs and food companies around the world. In 2004, Matthew founded Cooks’ Venture, a catering and events company. As Executive Chef, he and his team hosted and cooked for culinary events for a wide array of clientele including Presidents Bill Clinton and George W. Bush. Matthew’s ideals of cooking have always been based on sustainability, local ingredients, and simple yet expertly prepared cuisine. Matthew is a graduate of The Culinary institute of America in Hyde Park, NY and believes that the best food is made at home. This program was brought to you by Cain Vineyard & Winery. “With the advent of the internet, everything changes.” [08:00] “Our mission is to make great home cooking accessible to everyone.” [24:00] “We’re creating a marketing outlet for companies to sell their produce to and distribute to the country – for the first time.” [26:00] –Matt Wadiak on What Doesn’t Kill You

This week on What Doesn’t Kill You, Katy Keiffer is joined by Matt Wadiak, co-founder and COO of Blue Apron, a subscription service that delivers ingredients, recipes, instructions and ready-to-cook meals to your home. Matthew Wadiak has been pursuing his passion for food for over 20 years. He began his career by cooking for chefs Charlie Trotter and Paul Bertolli and later spent several years sourcing and importing rare ingredients, such as white truffles, for chefs and food companies around the world. In 2004, Matthew founded Cooks’ Venture, a catering and events company. As Executive Chef, he and his team hosted and cooked for culinary events for a wide array of clientele including Presidents Bill Clinton and George W. Bush. Matthew’s ideals of cooking have always been based on sustainability, local ingredients, and simple yet expertly prepared cuisine. Matthew is a graduate of The Culinary institute of America in Hyde Park, NY and believes that the best food is made at home. This program was brought to you by Cain Vineyard & Winery. “With the advent of the internet, everything changes.” [08:00] “Our mission is to make great home cooking accessible to everyone.” [24:00] “We’re creating a marketing outlet for companies to sell their produce to and distribute to the country – for the first time.” [26:00] –Matt Wadiak on What Doesn’t Kill You

With so many elements of Child Nutrition Reauthorization 2015 hotly contested, it’s good to know we can be bullish about Farm to School. After a successful first round of USDA grants under CNR 2010, advocates are hoping to leverage strong bipartisan support to triple funding to $15M. But as the Farm to School movement matures, the conversation is not just about new grants. It’s about institutionalizing the presence of local food in schools, and how else this year’s CNR can help that happen. This program was brought to you by Cain Vineyard & Winery. “Farm to School is simple a bi-partisan issue….it’s one of those issues that works across the isle. It affects child health as much as it does farmer wealth. Since February we’ve continued to get more members of Congress to want to jump on the bill and support it. It’s a real opportunity to make other school meal programs just work better. When kids are growing the food in school gardens and meeting the farmer they have that connection. They’re gonna be more willing to taste and try and like new and healthier foods.” [13:00] –Helen Dombalis on Inside School Food “The obstacles [in implementing Farm to School in Kentucky] still lie with procurement and distribution. They present our biggest challenge.” [23:00] –Tina Garland on Inside School Food

This week on What Doesn’t Kill You host Katy Keiffer interviews Adam Eskin about the work he is doing at Dig Inn seasonal markets. Adam tells us about his transition from the business world to the food world, and why they are fairly similar. Katy and Adam then discuss Dig Inn’s work with smaller scale producers and and how Dig Inn tries to do everything they can to help their efforts. This program was brought to you by Cain Vineyard and Winery. “We come to the table with a partnership approach, what can you do for us what can we do for you?” [13:00] — Adam Eskin on What Doesn’t Kill You

This week on What Doesn’t Kill You host Katy Keiffer interviews Adam Eskin about the work he is doing at Dig Inn seasonal markets. Adam tells us about his transition from the business world to the food world, and why they are fairly similar. Katy and Adam then discuss Dig Inn’s work with smaller scale producers and and how Dig Inn tries to do everything they can to help their efforts. This program was brought to you by Cain Vineyard and Winery. “We come to the table with a partnership approach, what can you do for us what can we do for you?” [13:00] — Adam Eskin on What Doesn’t Kill You

Is Child Nutrition Reauthorization 2015 moving too fast for you? Join the club. We all feel that way, and it’s still only June. Today’s episode will help. Jacqlyn Schneider, Policy Director for the Senate Agriculture Committee under Ranking Member Debbie Stabenow, is here to walk us through the process. She’ll review some of this huge bill’s many moving parts, and tell us what to expect—and how to weigh in—in the weeks and months to come. This program was brought to you by Cain Vineyard and Winery. Photo of Senate Agriculture Committee Chair Pat Roberts and Ranking Member Debbie Stabenow courtesy USDA

Erica Wides is not alone in the #foodiness shelter this week! On today’s episode of Let’s Get Real Erica is joined by The Sarcastic Nutritionists! Josh and Gretchen, the masterminds behind that snark-tastic name, and the bloggers and “Etsy with a sense of humor” creators of their namesake products come down the ladder to the shelter to talk what else? ‪#‎Foodiness‬. Oh and nutrition, whatever that really means anymore, and Erica’s new theory that kids who are diagnosed with ADHD are really just dehydrated. This program was brought to you by Cain Vineyard & Winery. “What’s the difference between a dietitian and a nutritionist? Student loans… a dietitian has student loans.” [06:45] –“The Sarcastic Nutritionist” on Let’s Get Real

It takes more than a traveling chef and great pork buns to conquer the global restaurant and media markets. In this episode of Tech Bites, the studio is jam packed with the social ninjas that run the digital presences for Momofuku Restaurants worldwide and Zero Point Zero Productions (the creative powerhouse behind Anthony Bourdain Parts Unknown, PBS’s Mind of A Chef, MeatEater, Apex Predator and Food Republic). Listen in on Helen Cho, Danny Carnaje from ZPZ and Marguerite Mariscal and Rebecca Palkovics from Momofuku talk tweets, paper cuts and pork belly. This program was brought to you by Cain Vineyard & Winery. “We very intentionally kept everything [social media] super consolidated. We find across all our restaurants there’s a ton of overlap in demographics. Also, it allows us to put out more content in a way that if it was coming out of an individual restaurant they wouldn’t have the time or capacity.” [17:10] “We’ve had a Facebook renaissance. I think video on Facebook is the fastest growing demo that they have, actually.” [31:30] —Marguerite Mariscal on Tech Bites

This week on Let’s Get Real Erica starts the show by giving us an update on her hunt for the perfect snack, and then moves on to a discussion about chicken protein powder. Why are we so obsessed with having as much protein as possible, and why do food companies feel they have to add protein to everything from cookies to water? Erica goes in to a discussion all about real food products this week on Lets Get Real. This program was brought to you by Cain Vineyard and Winery. “Call me crazy but real food ingredients have recognizable flavors and smells…a 50 gallon drum of chicken dust, not sure.” [19:00] “The company that makes it recommends it as an additive to drinks, like chicken dust smoothies!??” [20:00] — Erica Wides on Let’s Get Real

This week on What Doesn’t Kill You, Katy Keiffer returns from the Slow Meat Conference with a new friend and guest, Joe Oliva, who has plenty of insight to share on the show! Jose Oliva is Co-Director of the Food Chain Workers Alliance after starting as the Associate Director from August 2013 to December 2014. He is from Xelaju, Guatemala. Jose founded the Chicago Interfaith Workers’ Center in 2001 and then became the Coordinator of Interfaith Worker Justice’s National Workers’ Centers Network. In 2008 he went on to run the Center for Community Change’s worker justice program. From 2009-2014, Jose held a number of leadership roles at Alliance member Restaurant Opportunities Centers United, the national organization of restaurant workers. He also served as Board Chair of the FCWA Board of Directors from 2010-2012. He is a member of the Chicago Food Policy Action Council. This program was brought to you by Cain Vineyard & Winery. “We see food as the central component of society – it’s what makes us as individuals go and what makes the world go round.” [04:00] “Good food is good food everywhere – it’s not going to change.” [17:00] “25% of all the groceries sold in the United States are sold at Wall-Mart.” [20:00] “As long as there is a draw in this country for work – people will come here. That’s the reality.” [30:00] –Jose Oliva on What Doesn’t Kill You

In West Virginia, many children suffer from levels childhood poverty, hunger, and obesity well above the national average. To meet this troubling challenge, the state’s Department of Education has been exceptionally energetic in its top-down efforts to win student acceptance of healthier menus while eliminating costly inefficiencies in the system. Is it working? Rick Goff, Executive Director of the Office of Child Nutrition, says it is. Join us to hear about his compelling testimony before the Senate Agriculture Committee last month, in its first hearing related to CNR 2015. This program was brought to you by Cain Vineyard & Winery. “We had to do something [about childhood obesity]. We could no longer turn a blind eye to our school food systems.” [07:00] “We want to do what’s in the child’s best interest.At the end of the day, that will be our guiding principle.” [10:00] “You can’t just have a healthy room in a building, the whole building has to be healthy.” [12:00] “I think you’ll see a day when the meal service is treated just like the rest of the learning experience.” [38:00] –Rick Goff on Inside School Food

This week on What Doesn’t Kill You, Katy Keiffer returns from the Slow Meat Conference with a new friend and guest, Joe Oliva, who has plenty of insight to share on the show! Jose Oliva is Co-Director of the Food Chain Workers Alliance after starting as the Associate Director from August 2013 to December 2014. He is from Xelaju, Guatemala. Jose founded the Chicago Interfaith Workers’ Center in 2001 and then became the Coordinator of Interfaith Worker Justice’s National Workers’ Centers Network. In 2008 he went on to run the Center for Community Change’s worker justice program. From 2009-2014, Jose held a number of leadership roles at Alliance member Restaurant Opportunities Centers United, the national organization of restaurant workers. He also served as Board Chair of the FCWA Board of Directors from 2010-2012. He is a member of the Chicago Food Policy Action Council. This program was brought to you by Cain Vineyard & Winery. “We see food as the central component of society – it’s what makes us as individuals go and what makes the world go round.” [04:00] “Good food is good food everywhere – it’s not going to change.” [17:00] “25% of all the groceries sold in the United States are sold at Wall-Mart.” [20:00] “As long as there is a draw in this country for work – people will come here. That’s the reality.” [30:00] –Jose Oliva on What Doesn’t Kill You

This week on Let’s Get Real host Erica Wides interviews Sayre Piotrkowski and Collin McDonnell for a conversation all about how foodiness and beer have intertwined. Erica, Sayre, and Collin discuss how, just like the wine industry has evolved since the 70s, beer seems to be on the same track. How do we tell the difference between people who are doing beer the right way, and people who just want to get there piece of a new trend? Who can we really trust in the world of brew? All this week on Let’s Get Real. This program was brought to you by Cain Vineyard and Winery. “There is a lot of great literature if you want to learn how to brew…unfortunately most of it is faux craft.” [14:00] You are being manipulated by the packaging, its telling you what to by…with beer the experience is mitigated by someone like me…thats where the role of the critic or curmudgeon comes in handy.” [17:00] — Sayre Piotrkowski and Collin McDonnell

Cyndie Story has consulted in school kitchens in 37 states, where she has spread a gospel of work simplification that can transform the lives of food service staff. The humility and humor with which she approaches the job makes her an inspirational figure. “I love to laugh,” she says, “and once we laugh, learning begins.” Join us for a tour of Chef Cyndie’s best practices, honed over 25 years on the job. This program was brought to you by Cain Vineyard and Winery. “My dad always told me in order to do well in a job you need to know how to do every part of the operation.” [9:00] “They don’t ask for things, they are going to figure out that problem in the most inventive way [School Cooks].” [14:00] — Chef Cyndie Story on Inside School Food

How do we make sure animals are being farmed safely and who has the main oversight in these areas? You might try asking Dr. Flora-Josephine Hagen Liste, the District Veterinary Officer of Western Iceland in the Icelandic Food and Veterinary Authority. Host Katy Kieffer interviews Dr. Flora-Josephine about her work in Iceland overseeing farm conditions, and maintaining animal safety. How do the US and the EU differ in animal food production, and what can the USDA learn from Iceland’s practices? All this week on What Doesn’t Kill You. This program was brought to you by Cain Vineyard and Winery. “I may have my own personal views…the only thing I am allowed to demand is what’s in the regulations and the laws…it is a challenge to see things that you disagree with and not be able to change them.” [14:00] “This outside inspection of the inspectors helps us do the right thing, and that is something I don’t think the USDA has.” [18:00] — Dr. Flora-Josephine on What Doesn’t Kill You

How do we make sure animals are being farmed safely and who has the main oversight in these areas? You might try asking Dr. Flora-Josephine Hagen Liste, the District Veterinary Officer of Western Iceland in the Icelandic Food and Veterinary Authority. Host Katy Kieffer interviews Dr. Flora-Josephine about her work in Iceland overseeing farm conditions, and maintaining animal safety. How do the US and the EU differ in animal food production, and what can the USDA learn from Iceland’s practices? All this week on What Doesn’t Kill You. This program was brought to you by Cain Vineyard and Winery. “I may have my own personal views…the only thing I am allowed to demand is what’s in the regulations and the laws…it is a challenge to see things that you disagree with and not be able to change them.” [14:00] “This outside inspection of the inspectors helps us do the right thing, and that is something I don’t think the USDA has.” [18:00] — Dr. Flora-Josephine on What Doesn’t Kill You

Where do you set your goal for local food purchasing? How about 50 percent of your total food budget? How about trying to do this in Maine? In Portland, ME, Mayor Michael Brennan believes it can be done; and the school district’s food service director, Ron Adams, is getting close. No, they don’t have extra money. And Portland students are as resistant to change as kids anywhere else. But there’s deep political will, and pressure, in a city widely regarded as one of the foodiest and most locavore in the nation. This program was brought to you by Cain Vineyard and Winery. “We made a great opportunity for the students to understand the food and then enjoy the food.” [28:00] — Ron Adams on Inside School Food

Dr. Marion Nestle is back on Heritage Radio! Tune in as she joins Katy Keiffer for a lively and spirited discussion on What Doesn’t Kill You. Freshly back from visiting the USA Pavilion at the World’s Fair in Milan, Marion has a new book, Soda Politics on the horizon and has lots to share on today’s show. Hear about the power of the ethanol lobby, the need to bring agriculture and health policy together, and the continued failings of the US Congress. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. This program was brought to you by Cain Vineyard & Winery. “I think we need to bring agriculture and health policy together.” [06:00] “The ethanol lobby has a lot of power in Congress.” [14:00] “The soda industry is running scared these days.” [33:00] “I’m enormously optimistic about what the food movement is doing. There’s a lot going on. On an international basis food is being taken seriously in a way it never was before.” [39:00] –Marion Nestle on What Doesn’t Kill You

Dr. Marion Nestle is back on Heritage Radio! Tune in as she joins Katy Keiffer for a lively and spirited discussion on What Doesn’t Kill You. Freshly back from visiting the USA Pavilion at the World’s Fair in Milan, Marion has a new book, Soda Politics on the horizon and has lots to share on today’s show. Hear about the power of the ethanol lobby, the need to bring agriculture and health policy together, and the continued failings of the US Congress. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. This program was brought to you by Cain Vineyard & Winery. “I think we need to bring agriculture and health policy together.” [06:00] “The ethanol lobby has a lot of power in Congress.” [14:00] “The soda industry is running scared these days.” [33:00] “I’m enormously optimistic about what the food movement is doing. There’s a lot going on. On an international basis food is being taken seriously in a way it never was before.” [39:00] –Marion Nestle on What Doesn’t Kill You

Water and labor are two extremely important topics currently being discussed in the United States, and no state is discussing these issues more than California. Writer and reporter Lauren Markham discusses, with host Katy Keiffer, how the drought in California is effecting migrant workers. Her recent article for the Food & Environmental Reporting Network (FERN) and Pacific Standard focused on the intersection of the recent migration influx and the California drought. How do workers cope with the extreme conditions? How will producers keep these workers safe? How will we as a country protect and support immigrants who flee political violence in their homelands to have a chance at living a better life here? All this and more today on What Doesn’t Kill You . This program was brought to you by Cain Vineyard and Winery. “Some of the workers convince themselves not to take a break, because thats 15 minutes of not crops or 15 minutes of less money for you family…the job encourages overwork.” [8:00] “The more we see and publicize the struggle of migrant workers, the more the numbers will do the work that gives hope to me.” [38:00] “Migrant workers are literally feeding our country.” [39:00] Lauren Markham on What Doesn’t Kill You

Water and labor are two extremely important topics currently being discussed in the United States, and no state is discussing these issues more than California. Writer and reporter Lauren Markham discusses, with host Katy Keiffer, how the drought in California is effecting migrant workers. Her recent article for the Food & Environmental Reporting Network (FERN) and Pacific Standard focused on the intersection of the recent migration influx and the California drought. How do workers cope with the extreme conditions? How will producers keep these workers safe? How will we as a country protect and support immigrants who flee political violence in their homelands to have a chance at living a better life here? All this and more today on What Doesn’t Kill You . This program was brought to you by Cain Vineyard and Winery. “Some of the workers convince themselves not to take a break, because thats 15 minutes of not crops or 15 minutes of less money for you family…the job encourages overwork.” [8:00] “The more we see and publicize the struggle of migrant workers, the more the numbers will do the work that gives hope to me.” [38:00] “Migrant workers are literally feeding our country.” [39:00] Lauren Markham on What Doesn’t Kill You

Having never set foot in a vineyard before packing her Subaru with orchids and all other possessions Ashley Anderson set out across US for Napa and didn't look back. Now, 16 years later Ashley is the vineyard manager at Cain Vineyard and Winery  up 1,700 feet on Spring Mountain in the Napa Valley.  She knows intimately the 87 acres that she farms for the Cain wines, especially Cain Five. During this episode of the podcast Ashley tells how she is adjusting her farming for the current drought conditions, explains how "tolerance" is a major aspect of organic farming (Cain is about to finish their organic certification),  she talks about the results after five years of trials with biodynamics, and most profoundly, Ashley describes why her and her colleagues at Cain are invested for the long term.  All 16 of Ashley's harvests have been with Cain.

Erica Wides has snacking on her mind on a brand new episode of Let’s Get Real. Why do we love snacks so much? What is a “Quesorito”? Fight the foodiness, tune in and embrace real food! This program was brought to you by Cain Vineyard & Winery “Americans consume 500-700 calories a day JUST from snacking!” [18:00] “Nobody needs to eat a quesorito.. I don’t even know what a quesorito is!!!” [25:00] –Erica Wides on Let’s Get Real

There are special guests this week on Let’s Get Real! Erica Wides is joined by some friends in the foodiness fallout shelter, Cara Tannenbaum & Andrea Tutunjian – co-authors of In a Nutshell: Cooking and Baking with Nuts and Seeds The only cookbook of its kind, In a Nutshell is a complete guide to cooking and baking with nuts and seeds. After working for years as instructors at the Institute of Culinary Education, Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook for Mother Nature’s most versatile and nutritious ingredients. With more than 250 recipes exploring the culinary and cultural history of nuts and seeds in everything from Pumpkin Seed Guacamole to Hazelnut Roulade, In a Nutshell unites the smooth, crunchy, savory, and sweet. This program was brought to you by Cain Vineyard & Winery. “We did this out of love for what it was – and then it turned into something that was current.” 07:00 –Cara Tannenbaum on Let’s Get Real

El Monte City School District is celebrated as a leading edge reformer well beyond the cafeteria. Over the years, this high-needs district has established a rigorous, comprehensive approach to student wellness that attempts to touch every aspect of their lives in and out of school. The exuberant press and many awards it’s attracted a along the way are enough to make El Monte seem charmed. But there’s no secret sauce. They’re just tenacious here, and they’ve been that way for years. This program was brought to you by Cain Vineyard & Winery.

This week on Eating Matters, host Kim Kessler is on the line with Paula Daniels, the founder of the Los Angeles Food Policy Council (LAFPC), a policy based collective impact initiative of food system leaders working toward an environmentally sustainable, equitable and regionally based food system. Discussing the current drought in California, Paula shares the outlook from the agricultural perspective and details the overall crop production throughout the state and how it affects water consumption. With almond farming taking up nearly ten percent of California’s water resources, for example, Paula suggests aquaculture as an alternate farming practices that could perhaps be an eventual fix to such droughts. Aquaculture, the farming of aquatic organisms such as fish, crustaceans, mollusks and aquatic plants, has potential to not only be economically viable but also to support local food systems. After the break, Kim and Paula talk about the Los Angeles Food Policy Council’s key project, the Good Food Purchasing Policy, which harnesses the purchasing power of major institutions to encourage greater production of sustainably produced food,healthy eating habits, respect for workers’ rights, humane treatment of animals and support for the local business economy by providing new opportunities for small and mid-sized farmers and job creation along the supply chain. Tune in to hear more from Paula and the LAFPC’s many accomplishments. This program was brought to you by Cain Vineyard & Winery. “Most of the water in California in the north, most of the demand is in the Central Valley and in the south, in Los Angeles… so we’ve been moving water around the state for nearly a century now.” [5:33] “The issue with the tree crops is that they are permanent so they function in a way that we call hardening the water supply so you can’t fallow tree crops, you have to pull them out… so it’s a big economic loss if you have to do that.” [6:58] —Paula Daniels on Eating Matters

Erica Wides doesn’t like sports. Big surprise. But recently she learned what an “over-under” is… or if you’re speaking in a NYC sports talk radio accent .. the “ovah-unduh”. The “ovuh-unduh” is an American phenomenon. After the industrial revolution and the mechanization and centralization of farming and the invention of post-war chemical fertilizing and the subsequent government subsidizing of commodity grains and then the subsequent shift in out diets to a corn and soybean orgy of grain and grain fed products, we are all now LIVING the ovuh-unduh. Intrigued? Tune in and hear more. This program was brought to you by Cain Vineyard & Winery “I hate the sound of sports radio the same way I hate the sound of the show Top Gear.” [12:00] “We produce more food on this planet than we could ever consume, and yet we throw away almost 40% of it.” [15:00] “Just the thought of Las Vegas and all of its buffets makes me break out in a cold sweat.” [19:00] –Erica Wides on Let’s Get Real

Andrea Lynn author of Queens, A Culinary Passport. Is Queens in the house? On today’s episode of Sharp & Hot, the answer is a resounding YES! Tune in as Emily Peterson and Anne Hogan are joined by Andrea Lynn, author of Queens, A Culinary Passport. Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York’s celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens! This program was brought to you by Cain Vineyard & Winery. “It was meant to be a culinary map and showcase of Queens. I have a horrible sense of direction and the way everything is layer out in Queens are very overwhelming.” [16:00] –Andrea Lynn on Sharp & Hot

This week on What Doesn’t Kill You, Katy Keiffer is talking about one of her favorite topics – fecal engineering! She’s joined by Craig Scott of Bion Environmental Technologies, a provider of comprehensive livestock waste treatment technology. They discuss anaerobic digesters, Pennsylvania Senate Bill # 994, livestock production, TMDL regulations and much much more.This program was brought to you by Cain Vineyard & Winery. “Anaerobic digestion is focused on recovering renewable energy from the waste stream – it’s not an environmental solution” [03:00] –Craig Scott on What Doesn’t Kill You

This week on What Doesn’t Kill You, Katy Keiffer is talking about one of her favorite topics – fecal engineering! She’s joined by Craig Scott of Bion Environmental Technologies, a provider of comprehensive livestock waste treatment technology. They discuss anaerobic digesters, Pennsylvania Senate Bill # 994, livestock production, TMDL regulations and much much more.This program was brought to you by Cain Vineyard & Winery. “Anaerobic digestion is focused on recovering renewable energy from the waste stream – it’s not an environmental solution” [03:00] –Craig Scott on What Doesn’t Kill You

It's turkey time on The Main Course! Patrick Martins calls Emily Cumbie-Drake, Sustainability Programs Coordinator at Emory University, to talk about their food purchasing practices. Emory has a food purchasing goal of 75% local or sustainable products by 2015; what kind of coordination is involved in organizing such a feat? Why does Emory purchase heritage breed turkeys? Later, Patrick reunites with cheese and olive oil guru Steve Jenkins of Fairway Market. Learn about the importance of detailed signage in groceries, and why olive oil requires young olives. Find out how you can attend a wine and cheese discussion and tasting with Steve and Josh Wesson! This program has been sponsored by Cain Vineyard & Winery. Music by Pamela Royal. “We always sell turkeys at such a low margin. We only have turkeys to bring people into the store. We don't ever make any money from selling turkeys.” [14:45] “If it wasn't for the glory of the food and my ability to get my hands on foods that other store cannot, I would be very jaded and very cranky.” [18:50] “When you make money off of olive oil, you undoubtedly are one of the people that leave the olives on the tree too long.” [30:20] — Steve Jenkins on The Main Course

On today's installment of The Main Course, Patrick Martins is covering cooking and sourcing with Union Square Café's Executive Chef Carmen Quagliata and Joseph Hubbard, sustainable lamb and goat farmer. Hear about Carmen's affinity for whole animal butchery, and how the quest for better ingredients can sometimes hurt a restaurants bottom line. How has dining in New York City changed since Carmen's start at Union Square Café, and how has the dining experience altered the restaurant's menu? Find out if Department of Health regulations hinder burgeoning cured meat traditions in the kitchen. Joseph explains how he works with restaurant's to provide animals of different qualities depending on chefs' recipes. Find out how ranchers and farmers can maintain their land by raising a wide variety of livestock! This program has been sponsored by Cain Vineyard & Winery. “The challenge over the years is to make better food with better ingredients, while keeping our food costs the same.” [32:10] “I've learned more about lamb from the people who raise them than butchering and eating it myself.” [33:15] — Carmen Quagliata on The Main Course “Small producers' prices are affected by the imports, because they can import lamb cheaper than we can sell them.” [38:00] — Joseph Hubbard on The Main Course

Dine at ‘the end of the line' and learn about olive oil on this week's episode of The Main Course. Patrick Martins is joined in the studio by Bonnie Pipkin and Tania Ryalls, founders of the blog End of the Line Dining. Hear about Bonnie and Tania's idea to eat at restaurants at the end of New York City's subway in order to explore neighborhoods and different cuisines. What neighborhoods have they explored thus far, and how have they been received as neighborhood outsiders? Find out where Bonnie and Tania are headed next, and hear about Bonnie's last day as a waitress at Roberta's! Later, Patrick invites Steve Jenkins of Fairway Market to talk about his history in the food world. Find out how Steve initially became fascinated with foreign cheeses and meats, and why he has become disillusioned with the FDA's stance on importing cheeses. Steve talks to Patrick about the three criterion necessary for choosing a quality olive oil for your kitchen, so make sure you tune in to this week's episode of The Main Course! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to Obey City for today's music. “I would write down the name of the cheeses from the labels when I was in Paris, because nobody over here knew any of those cheeses or charcuterie- and then I went and did that in Milano!” [24:45] “How can I operate as a master cheesemonger when 45% of the cheeses that I want, I'm not allowed to get from the idiot FDA?” [29:00] “You're not going to find a bottle of olive oil at a supermarket in this country that is worthy of your kitchen.” [37:15] — Steve Jenkins on The Main Course

James Tracey is cooking up delicious food at Craft and Colicchio & Sons in New York City! This week on The Main Course, host Patrick Martins sits down with James to talk about culinary education versus four-year college. Listen in to hear Patrick and James talk about the restaurant culture in Washington D.C. started by Jean Louis Palladin. How do the menus at Craft and Coliccio & Sons differ? And what's more important- technique or fresh ingredients? Tune in to find out! Later, James talks about his small, new restaurant in the Hamptons, Topping Rose House! Nancy Newsom calls in to talk about her family's ham-curing history, and how regions affect flavor in curing. This program has been brought to you by Cain Vineyard & Winery. “When you get a great product, there's less manipulation you have to do to it.” [22:40] “There's a lot of hunger in the United States… It's amazing, how much is not out there in the news. [34:20] — James Tracey on The Main Course

On this week's episode of The Main Course, host Patrick Martins is talking with Damian Sansonetti, Executive Chef at Bar Boulud, about timing in the restaurant business. Damian and Patrick talk about the timing of a dinner at Bar Boulud. From drinks to dessert, Damian reviews all of the steps that goes into a meal- as well as the time that each step takes, and what that means in terms of food production. Damian and Patrick go behind the scenes and talk about timing in the kitchen; hear about all of the different restaurant staff, their job descriptions, and how long their respective jobs take. Bar Boulud is also in a unique position because it is so close to many theaters in Lincoln Center. Hear about how Damian and the rest of the staff make sure that customers get to the show in time while maintaining the highest quality food and service. Tune in to learn more about the role of time in terms of different food products such as meat, fish, wine, and cheese. As Damian's time at Bar Boulud comes to a close, hear about his future plans in Maine, and how he hopes to be a mentor for young chefs. This episode has been sponsored by Cain Vineyard & Winery. “Everybody thinks that executive chefs and chefs de cuisine don't cook, but I think now in our business, a lot more of us do cook. And part of that is because we got in this business because we love it, and we love to cook food. It's those days when you're doing those non-cooking things when you want to be in the kitchen.” — Damian Sansonetti on The Main Course

This week The Main Course goes from country to city, from Spain to Saskatchewan with an all-star cast of guests. Patrick Martins and guest host Jason Colucci start the show talking with Maio Martinez about her Carroll Gardens wine bar, Sample, and nouveau barbecue. Cecilia Estreich expounds on truffles and the sustainable farming behind Mikuni Wild Harvest. Later on Natasha David of Maison Premiere shows us in studio how to make the perfect absinthe drip. Tune in for talk covering the best date and breakup restaurants, tips for bar etiquette and even Patrick Martin's baseball career! This episode is sponsored by Cain Vineyard and Winery.