Podcast appearances and mentions of frank reese

This week on Inside Julia's Kitchen host Todd Schulkin welcomes Frank Reese, the president and founder of the Good Shepherd Poultry Ranch in Lindsborg, Kansas, and founder of the Good Shepherd Conservancy. They discuss the history of standardbred poultry, how heritage breeds differ from supermarket birds, and how Frank cooks his Thanksgiving turkey. Plus, Franks shares his Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

In this special ‘Thanksgiving' episode, Frank Reese and Jed Greenberg of Good Shepherd Conservancy are talking turkey. Frank gives an incredibly fascinating in depth run down of the history of the poultry industry, from the incredible men and women that defined standardbred poultry in the 1800's to the rise of industrial poultry in the mid 1900's and how the industrial model really set the tone for other confinement operations with other species. He discusses how he came about preserving biodiversity in a world that favors animal monoculture and genetics in a time where 1 breed of livestock goes extinct each week and just why biodiversity is so important. We also explore the studies that show that standardbred birds can have a lower omega 3:omega 6 ratio based on genetics alone! In the end, we talk about turkey specifically and the mission at Good Shepherd to bring better raised poultry to everyone!We also talk about: Cooking heritage turkeys& so much moreFind Frank + Jed:Instagram: @good_shepherd_conservancyWebsite: https://goodshepherdconservancy.orgOrder Turkeys: If you're in Colorado/local to Denver: https://westerndaughters.square.site/product/heritage-turkey/1100, If you're anywhere else: https://heritagefoods.com/collections/turkey-poultry Resources Mentioned: Chicken People Eating Animals by Jonathan Safran FoerRelated Ground Work Episodes:Building Resilient Communities with Will HarrisDark Matter of Nutrition with Dr. Stephan van VlietMeat is the Medicine with Brett Ender Current Discounts for GW listeners:15% off Farm True ghee and body care products using code: KATEKAV15

This year, avian influenza has caused the deaths of over 40 million birds in the United States, mostly commercial poultry. Those losses show up as higher prices on eggs and meat at the grocery store, but the disease also casts light on the highly industrialized way poultry is produced in this country. The changes needed to reduce the risk of bird flu could also improve animal welfare, environmental protection, and maybe even taste.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

What do we want? More turkey! When do we want it? Now!Thanksgiving might be a glimmer in your tummy's memory, but here at Time For Lunch we can't get enough of these prehistoric-looking, delicious birds. We hear from turkey experts about what makes these beautiful gobblers so special, talk about our turkey preferences, and hear a scrumptious recipe to make the most of Thanksgiving leftovers. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Celebrate HRN's new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast.

Chef Nicole Brisson is Back with a Breeze & A Bar at Resorts World Chef Nicole Brisson is well known for her commanding presence in some of the most storied kitchens on the Las Vegas Strip. And after a quick stint off The Strip, she's back where she thrives - at a massive luxury resort opening on the Boulevard, Resorts World. "I have so many customers that are sprinkled all over the United States who have been following me for years. And I feel like I’m creating a home for them again at Bar Zazu and Brezza. And I can’t wait to welcome my guests back home and cook for them and give them a fun environment to relax and enjoy food and wine,” said Brisson. The veteran Las Vegas chef chats with Chefs Lorraine Moss and Louiie Victa about heritage breeds, sustainable seafood, and why she will use White Oak in her new wood-fired grill at Brezza. Brisson also shares how she plans to take care of herself mentally this time around. In this candid conversation, the three chefs make a commitment to each other and the chef community at large to check in more and make sure everyone's okay. In Show & Tell, the former Executive Chef of Eataly Las Vegas shares a beautiful story about why she DOESN'T have one of the tools she would have liked to show us. PODCAST MENTIONS: Chris Decker, Gina Marinelli, James Beard Foundation, Bon Appetit, Mary Sue Milliken, Susan Feniger, Christina Tosi, Elizabeth Blau, Jason Rocheleau, Bazaar Meat, Jose Andres, Frank Reese, Hashimoto’s, Creekstone Farms, Aaron Franklin, Jolene Mannina, Brian Howard, Gary LaMorte  Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming alive. We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay? Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via flickr.com/photos/10775233@N00/2449674 Meat + Three is powered by Simplecast

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss weed, North Korea, top soil and the film Eating Animals with special guest poultry farmer Frank Reese. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out with The Weekly Grill where we talk with special guest Daniel Sharp, the Executive Chef of The Meatball Shop, a chain of 6, soon to be 7, sustainable sit down restaurants. The Main Course O.G. is powered by Simplecast

Frank Reese and Patrick Martins come into the studio to chat with Harry about how their meeting led Patrick to found Heritage Foods USA. Frank knows more about heritage poultry than anyone, and he talks with Harry about raising birds, eating birds and why we need to eat them to save them. Would you like to see whole turkeys available in about the same size as chickens? Reach out and let us know. Feast Yr Ears is powered by Simplecast

Today’s guests are old friends: Patrick Martins, founder of this very network and Heritage Foods USA. We’re also joined by HRN host Mike Edison and the entire Heritage Foods USA team: Catherine Greeley, Emily Pearson, Ben Tansel, Patty Lee, and Elizabeth Greeley. After a few headlines and events announcements, Kat and David recap their trip to Charleston Wine + Food. Then we chat it up with Heritage Foods and play a round of trivia in honor of #InternationalWomensDay! Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour is powered by Simplecast

This year for Thanksgiving, Americans will consume 46 million turkeys. Factory farming has never been more 'efficient'. This same year, the US has consumed 9 billion chickens. Worldwide, we managed to eat 50 billion. How does this system function? What makes it so effective and profitable? It all comes down to one word: genetics. Since the 1950s, heritage breeds of poultry, or standard-bred poultry, have been gradually replaced by an army of uniform hybrid birds. Bred to grow as large as possible and as quickly as possible, hybrids are exceptionally profitable for Big Agriculture, and have come to dominate the global poultry industry. In this episode, I talk with Andrew DeCoriolis from Farm Forward and Frank R. Reese Jr., owner of the Good Shepherd Poultry Farm, about the need to preserve heritage breeds. We explore: How animal welfare, the livelihoods of farmers and the environment are best protected when the genetic diversity of these birds is preserved. How free-range, pasture-raised and organic meat movements are counterproductive if we fail to win the battle of genetics. How supporting heritage poultry this Thanksgiving is one of the strongest and most effective ways to boycott factory farming and support sustainable agriculture. Farm Forward is a US-based non-profit that implements innovative strategies to promote conscientious food choices, reduce farmed animal suffering, and advance sustainable agriculture. Farm Forward is helping Frank Reese share his knowledge with the next generation of farmers by launching the Good Shepherd Poultry Institute (GSPI).  Frank Reese is a fourth-generation Kansas farmer with more than 60 years of experience breeding and raising heritage poultry. An award-winning master breeder and American Poultry Association (APA) judge, Frank owns and operates one of the few successful heritage poultry farms in America, the Good Shepherd Poultry Ranch, which has garnered praise from Martha Stewart, celebrity chef Mario Batali, the New York Times, and is featured centrally in the documentary film Eating Animals, which recently premiered at the prestigious Telluride Film Festival.   Links: Farm Forward Website Good Shepherd Poultry Ranch  Good Shepherd Poultry Institute American Poultry Association          Heritage Foods USA Buying Poultry (rating poultry products website)  Eating Animals Documentary Teaser trailer  USDA Poultry statistics     You may also like: FFS 021 – My Beef with Veganism  FFS 011 – Transforming Agriculture to Feed the Future  FFS 008 – Edible Insects: the diet of tomorrow? 

This week on The Main Course, tune in as Alexes McLaughlin is on the line with Jeff Mosher and Chris Stillwell, chef and sous chef at Robert Mondavi Winery in California. Talking about the exciting summer concert series offered at the winery plus some of the delicious dishes coming from their kitchen, and an update on the drought situation, the chefs invite everyone out to the west coast before the summer is through! After the break, Patrick Martins joins the show welcoming poultry farmer Frank Reese to the program sharing details on the Good Shepherd Institute, which focuses on teaching future farming generations about animal welfare, breed conservancy, and environment stewardship. This program was brought to you by Edwards VA Ham. “Practical poultry farming, as it used to be taught at universities, has been completely dismantled – it does not exist anymore.” [25:13] “The bigger picture is to train the leaders for the next generation so that the knowledge that used to be quite common can be brought back again.” [25:50] —Frank Reese on The Main Course

Patrick Martins hosts an eclectic edition of The Main Course starring Chef Goran Ristic of The Meatball Shop, and rare-breed turkey farmer Frank Reese! Tune into this program to hear Goran talk about his decision to move to the United States from his native Serbia, and how he began working at The Meatball Shop. Why is The Meatball Shop able to produce high-quality food for such a low price? Tune in for more regarding Serbian food and holiday traditions, and why the Mangalitsa pig owes a lot to Eastern Europe. Later, Frank Reese joins the conversation to talk about the life-cycle of the turkey, breeding practices, and more! This program has been brought to you by Hearst Ranch. Music by Idgy Dean. “The food we make is pretty straight-forward. There are no secrets; we make convenient food.” [11:00] “That's the beauty of the meatball- we can use high-quality ingredients and make cheap food because we don't need to buy the high-end cuts.” [13:00] — Goran Ristic on The Main Course

Hang out with Patrick Martins and Zachary Kell of Community Food & Juice on a relaxed and fun episode of The Main Course. Patrick and Zach are friends that recently took a trip down to Kansas to visit some Heritage farmers, and the two recount that trip and the inspirations they found there. Learn about how Zach, an Indiana-born chef, manages the kitchen at Community Food & Juice in uptown NYC and where he sources their excellent ingredients from. Get an inside perspective on sustainability, food and management from a guy who knows how to maintain high standards and do right by everybody he works with. This program was sponsored by S. Wallace Edwards & Sons. “The most eye-opening thing to see was [Frank Reese's] poultry farm. He was an anesthesiologist, so the guy has serious ethical training and bringing that into how he raises poultry is [incredible]. Giving the animals the best life they can have is really what it's all about.” [24:00] –Zachary Kell of Community Food & Juice on The Main Course

Lorenzo speaks with renowned poultry farmer Frank Reese of The Good Shepherd Turkey Ranch about Heritage breed chickens and issues of biodiversity. Also on the program, Kevin Lunny of Lunny Ranch in Marin County.