Podcasts about Hearst Ranch

If yo u cannot see the audio controls, listen/download the audio file here David Eriksen - VP Of Hospitality, Hall Wines - New Wine Tasting Experiences At Its Historic Bergfeld Winery Jim Saunders - Owner/Vintner, Hearst Ranch Winery     

If yo u cannot see the audio controls, listen/download the audio file here David Eriksen - VP Of Hospitality, Hall Wines - New Wine Tasting Experiences At Its Historic Bergfeld Winery Jim Saunders - Owner/Vintner, Hearst Ranch Winery     

On this weeks Cork & Taylor Wine Podcast, we head down to Paso Robles for some great wine, captivating stories and great people as we sit down with Jim Saunders (owner) and Soren Christensen (winemaker) for Hearst Ranch Winery. Great times and a great listen!Don't forget to Subscribe, Rate and Review! Also, follow us on our Facebook @corkandtaylor and Instagram accounts @corkandtaylorpodcast.Also, please consider supporting the show as it would be appreciated. This helps me offset  expenses to continue to run and grow the Cork & Taylor Wine Podcast. Thanks! Lukehttps://www.patreon.com/corkandtaylor​Check out our Cork and Taylor Wine Collection by going to the link below. We have partnered with some awesome wineries to bring wine country to your door. Remember to use CorkTaylor when you check out at each of their shops!https://www.corkandtaylor.com/winecollection

William Randolph Heart’s old ranch headquarters was constructed in 1930. Hearst and architect Julia Morgan’s classic, Moorish/Mission Revival structure, dubbed the Hacienda or Milpitas Ranch House, was sold to the U.S. Army in 1940. The Hacienda initially served as operations headquarters for Fort Hunter Liggett until the base facilities were constructed in the dawning days of WWII. Today the Hacienda remains as a treasured historic icon on Army base tucked in a remote valley in the Santa Lucia Mountains in southern Monterey County adjacent to Mission San Antonio . Come along and join correspondent Tom Wilmer and Lisa Cipolla, historian and Cultural Resources Program Manager at Army Garrison Fort Hunter Liggett for a tour of the Hacienda and tales from the past. Hearst and his friends such as Clark Gable, Jean Harlow, Marian Davies, Will Rogers, and Errol Flynn would come to party at the Hacienda. Today you can book an overnight stay in one of the historic rooms where the ranch hands

2020 has been unlike any other, so we are recommending some different things for this year’s annual Thanksgiving show. This year has been tough for everyone, but small, family-owned wineries have been hit pretty hard by fires, lack of tourism, and in some cases, rough harvest conditions. Thanksgiving is the quintessential American holiday, so for this year, especially, we’re recommending that we show support for great American, family-owned wineries and their wines that pair perfectly with any kind of Thanksgiving food you decide to eat.   We start out with a few important announcements: The Wine Resources section of the WFNP site is now live. Check it out!  This year I’m running the holiday book offer again! Details here:   Here are the show notes: Regardless of where you are or who you are with, our #1 Thanksgiving tip this year (in this kind of sucky and restrictive year without our loved ones in many cases): Drink something really fantastic – haul out the wine that you’ve been saving and have it now. Celebrate that you are here, that you are ok, that you will make it through this tough time.   We then spend the show traveling the country from west to east, recommending wines from all the top quality regions: California Santa Barbara: The Pinot is perfect for the meal and really goes with anything. Lumen, Holus Bolus, Ampelos, Dragonette, and Marimar are a few I like Paso Robles: We’re a broken record on this one – Rhône style red and white blends from Tablas Creek, Italian varietals from Giornata, and for red meat fuller “meaty-style” veggies: Hearst Ranch and Halter Ranchfor hefty red blends. Sonoma: The Underground Wine Events Winery list will suffice but we specifically mention excellent rosé of Pinot Noir from Bruliam, tasty sparkling from Keller Estate and Longboard, and, as I mentioned in my piece with the Splendid Table on NPR – ACORN Winery’s Cabernet Franc. Napa: Bearing the brunt of the wildfires this year, we recommend supporting producers who have been affected if you can. Here is a list, but we mention Smith-Madrone (their Riesling is perfect for TG), Cain Winery, Chateau Boswell, and Fairwinds Estate – all whose properties were completely destroyed in the fires. Sierra Foothills: Andis is always my pick and the Semillon is perfect with the herbs of the Thanksgiving feast. The Zin is powerful but nuanced and would be great if you are grilling Oregon Also affect by fires this year and chockful of family owned producers (but make sure you check the big, hulking winery list in the Wine Resources part of the site to avoid buying from a conglomerate), Oregon makes great Pinot Noir, unoaked Chardonnay, and Gamay – all great with every part of a traditional, savory Thanksgiving meal. Some favorites: Bergström, Torii Mor, Cristom, Lingua Franca Washington With more body, power, and alcohol, the wines of Washington are fantastic for grilled foods, beef stews, meatloaf, and hearty food you may decide to have in lieu of traditional TG food. Walla Walla, Yakima, and the larger Columbia Valley AVAs are great. I mention Pepper Bridge, Amavi, Sleight of Hand, Saviah, Hightower, and Delille Texas Hands down, the winning wine in Texas right now is Tempranillo. A bolder, higher alcohol version than the original Spanish wine, these wines will be great with Spanish cheeses (Manchego) and the same foods we mention for Washington wines. Spicewood, Perdenales are mentioned.    We mention Michigan for its Riesling, New Mexico for its large sparkling brand, Gruet, and Colorado for some of its emerging wineries as well   Finger Lakes, New York Riesling, Riesling and more Riesling is my recommendation. Dry, off-dry, sweet, dessert – all work with herbs, spices, butter and fat. Riesling is an MVP – it can also handle curry, Chinese food, Indian spices, and any food with heat. And Finger Lakes, with the traditional peachy, white flower, mineral bouquet, its stupendous acidity and lower alcohol make it a complete must-have. Anthony Road Wine Company’s Late Harvest Vignoles is the dessert wine of the century – a native/hybrid grape made in a sweet style, also noted in the Splendid Table segment.   Long Island, New York From my native land, M.C. Ice and I wax poetic on sparkling wine from Lieb and Sparkling Pointe, and then mention great medium bodied Cabernet Franc and Merlot from these gorgeous island wineries. With these kinds of profiles and more moderate alcohol (make sure to check that’s the case before you buy), you will have reds that can weave their way in and out of hard-to-pair dishes – from green beans to creamed spinach to fried turkey. And the sparkling may be an even better match for all that – but you be the judge.   Virginia It has been a terrible year for the wineries of Virginia. Terrible frost settled at the beginning of the growing season, killing off the vines before they had a chance to form. The tiny harvests were fine but there won’t be much wine to sell from 2020, an unfortunate occurrence in the time of Covid. We mention the fabulous Albariño from Afton Mountain (I mentioned their sparkling, Bollicine, in the Splendid Table segment) and unoaked Chardonnay from Pollak, which are our seafood picks, as well as the versatile whites and reds of Linden and Glen Manor. We highly recommend dessert wine from VA – it’s a perfect end to the meal!   We are so grateful for you and we hope you open something fantabulous to celebrate that you are making it through this year, no matter how hard it has been!   Elizabeth and M.C. Ice   _______________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range).  They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   And to sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes! 

Kip brings over 25 years of entertainment industry, marketing, and product development experience to S.O.U.L., ranging from from Hearst Ranch and Windy City Novelties, to Carlos Falchi Designs and Will Vinton Studios, and is the co-founder of the United Filmmakers Association. In the world of entertainment, Kip has produced many works including: Loophole, Restorations Unlimited, Breaking Bud, The Road to Fenderville, One Hundred Things, Cold-Pressed, and Love Floats. He also co-created the popular and influential reality series WEED COUNTRY in cooperation with Studio Lambert and The Discovery Channel. Through philanthropy, Evan discovered new ways to support programs he felt would proffer what seemed like good ideas to advance our collective progress toward a society that is more focused on the health of us all and our planet, including science museums, humanitarian organizations, and custodians of natural Earth restoration.

HRN Board Member, Brian Kenny sits down with the Division Manager for Hearst Ranch, Roland Camacho. Hearst Ranch is the nation's largest single-source provider of 100% grass-fed beef. Brian and Roland talk about the practices that make Hearst Ranch unique, including the conservation easement that protects 150,000 acres of California grasslands and the reasons why the company is more focused on maintaining sustainable practices rather than expanding or diversifying. HRN On Tour is powered by Simplecast. 

The famed Hearst castle has incredible history on many fronts. Though the castle was donated to the State of California and is an incredible destination....the Hearst family has a winery and tasting room near by. Meet Soren Christianson....winemaker.

Good food should be tasted not wasted! Today, Tech Bites host Jennifer Leuzzi talks with Sabine the CMO and co-founder of Food for All (@foodforallapp), the app that connects restaurants that have end-of-day excess to customers in the neighborhood looking for inexpensive and delicious meals. The result is less food waste and more customer savings. This episode of Tech Bites (@techbiteshrn) is made possible by the generosity of Hearst Ranch (@hearst_ranch_beef) the largest single-source producer of grass-fed beef in the U.S.Photo Courtesy of Food for AllTech Bites is powered by Simplecast.

Plant-based burgers and beef have dominated the recent headlines. Everyone from McDonald’s to Costco, Trader Joe’s and Nestlé, announced new plant-based burger offerings. Simultaneously, news outlets are debating whether or not beef is good for the planet and good for people. On this episode of Tech Bites, Shack Shack's VP of Menu Innovation and Supply Chain, Jeffery Amoscato talks with host Jennifer Leuzzi (@mmesnack) about the Veggie Shack, burger wars, and how the Shake Shack (@shakeshack) mission of “Stand for Something Good” translates into global menu development that is delicious and responsible. This episode of Tech Bites (@techbiteshrn) is made possible by the generosity of Hearst Ranch (@hearst_ranch_beef) the largest single-source producer of grass-fed beef in the U.S.Photo Courtesy of Shake ShackTech Bites is powered by Simplecast. 

Two women who know the ins-and-outs of the Colorado food scene sat down with Hannah Fordin to talk about their participation in Slow Food Nations. Sarah Palki is the Senior Marketing Manager Community Engagement and Events at Whole Foods Market for the Denver area. She talks about the sourcing standards of Whole Foods, and getting to work with incredible producers like Hearst Ranch. Lentine Alexis is the Culinary Director of Cured Boulder, a small shop focused on preserving a personal connection to food. Cured offers cheeses, charcuterie, wine, beer, catering, a café, and grocery items. Lentine talks about her forthcoming cookbook, written for active appetites and whole-foods enthusiasts, that will be published in the spring of 2021 with Roost Books/Random House. HRN On Tour is powered by Simplecast.

What is the best vision for the future of food? If you could define it - how would you achieve it? The Disrupt Food Summit 2019 in New York City, hopes to jump-start actionable conversations around these very topics. On this episode of Tech Bites (@TechBitesHRN) host Jennifer Leuzzi (@MmeSnack) talks with Disrupt Food Summit founder Julia Olayanju Ph.D. and panelist Joshua Siegel of Rubicon VentureCapital, Julie Lerner of 37 Angels, Henry Kasindorf of Remedy Organics, and Alina Zolotareva of AeroFarms. This program was made possible by the generosity of Hearst Ranch (@hearst_ranch_beef), the largest single-source supplier of free-range, grass-fed and finished beef. Tech Bites 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 feeding your "mother," Jewish foods, the future of hyper-local, Notre Dame Cathedral and spirit energies! Our guests for The Weekly Grill are Joe Carroll, Brian Kenny and Eric Kos! The Main Course O.G. is powered by Simplecast.

Some of the people that have been a part of the Good Food movement from the very beginning join us to talk about where the organization started and where it's going next (2020 is the 10 Year Anniversary of the Good Food Foundation). Brian Kenny of Hearst Ranch kicks us off with his hot take of the Good Food Mercantile and speaks to the importance of passion in building a small food business, but also the strategies involved with pricing your product effectively and reaching economies of scale. We're thrilled to welcome long-time supporters of HRN, the women behind Cowgirl Creamery! Sue Conley, Amanda Parker, and Peggy Smith sit down to reflect on the early days of Good Food and talk about the growth of their cheese-making business, which is favorite among many in the Bay Area. Finally, we host a conversation between Louisa Conrad of Big Picture Farm (a small goat dairy in Southern Vermont that makes goats' milk caramels) and Luke Schmueker of Shacksbury Cider. Louisa talks about the unique ethos of Big Picture Farm, such as the reason why their goats live in their family units for their full lifespan, why they chose to self-distribute their caramels, and what's in store for visitors to the farm! HRN On Tour is powered by Simplecast.

On this episode of Cooking Issues Dave and Nastassia answer listener questions about how to make clear cold brew coffee, what to do with too much wine, Peychaud's replacements, and old Hearst Ranch jingles. Also, Dave gives multiple Public Service Announcements. Get excited. Cooking Issues is powered by Simplecast.

Carrie Balkcom Is the Executive Director of the American Grassfed Association. AGA is the National, multispecies entity organized to protect and promote Grassfed and pasture based farmers and ranchers. AGA is the leader in pasture based production and the oldest grassfed certification in the United States. AGA certifies ruminants and dairy. Heritage Radio Network On Tour is powered by Simplecast

It's a California invasion! Brian Kenny of Hearst Ranch, and long time HRN supporter, shares the latest news from the ranch, including the fact that Hearst was awarded supplier of the year for the Southern Pacific Region for Whole Foods Market. We're also joined by Katherine Spiers, the podcaster behind Smart Mouth. You can catch Katherine alongside Cathy Erway and Sari Kamin at the Food Writers' Workshop How to Make a Food Podcast panel. Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour is powered by Simplecast

This special episode of Heritage Radio Network On Tour brings you the latest news on the California Wildfires that continue to burn throughout parts of Napa, Sonoma, Calistoga and Santa Rosa. We have updates from winemaker Robert Sinskey, Brian Kenny of Hearst Ranch, and more. “We need to focus on climate change and educate people to vote the environment. It needs to be the number one issue for all eligible voting citizens. The world has bigger problems than just the wine industry and these fires. We need intelligent, savvy politicians who will make climate change their top priority and we need to put others on notice that the world has moved beyond fossil fuel and chemical farming. I have said for years that vineyards are the canary in the coal mine. What we are experiencing now is what’s in store for the rest of world if we don’t move on from this carbon based economy.” – Robert Sinskey Next, we take a look at some of the conditions that led to these fires. The New York Times published an article addressing the factors that made this wildfire season so deadly. Years of drought were followed by record amounts of rainfall, which spurred new plant growth, and then followed by months of extreme heat that withered the new growth and turned it into more tinder. Autumn winds from the northeast, known as diablo winds, began blowing through the region over the weekend at speeds of 70 miles an hour or more. It’s unknown what sparked the fires at this time, but state officials are looking into the possibility that downed power lines are one of the causes.

As of Tuesday, October 10th at around 6pm EST there are over a dozen wildfires raging throughout Northern California. The fires are concentrated in the wine and agricultural centers of the state in Napa and Sonoma Counties, where 12% of the state’s grapes are grown. On this episode we are providing up to date information on the impact this disaster is having on the residents of this region and how it is affecting the area’s food and wine producers. We are joined on the phone by Brian Kenny of Hearst Ranch and Adam Mariani from Scribe Winery to get their local perspectives and reports. Scribe Winery issued this statement on Tuesday afternoon: "We are heartbroken by the devastation the wildfires have caused to both the Sonoma and Napa Valley. We have been up for the last two nights working alongside the incredible Cal Fire and the local fire departments to keep the fire at bay. It was a very close call. If not for them this place we have called home for over a decade would be gone. We are also so thankful to the community and our friends for coming out to help over the last few days. Although Arrowhead Mountain is scorched, we are so grateful that the Hacienda and the other buildings have been spared. We are incredibly fortunate and appreciate the messages of love and support. Our thoughts and prayers are with the people who were not so lucky. It's beyond devastating." The full personal, economic, and environmental impact of this devastating natural disaster will likely not be known until the fires have been controlled. HRN On Tour will be keeping you up to date on how the fires are affecting our food and wine producers and how you can help those in need. We will continue our coverage in a special segment of this week’s HRN Happy Hour, Thursday evening at 5pm, where we will be joined by more voices of Northern California’s food world. *Map Data © Google 2017. Heritage Radio Network On Tour is powered by Simplecast

Devin Shea, MSU Agriculture Grad Student, MI Devin Shea is a 20-something that has dedicated his adult life to the exploration of Americana and its future. After a few years of in depth traveling by any means available, hitchhiking to air travel, Shea found himself with his original goal of traveling to all of the lower 48 states met. The thesis that Shea accrued from these years was that small town America and its agricultural roots were shifting drastically. He took a few jobs in the beef cattle industry to really see what it was all about and he fell in love, prompting him to seek higher education in beef production. Shea attended Michigan State University’s College of Agriculture and Natural Resources to gain a formal education in forages and cattle health and management. He has been actively discussing alternative management programs with industry professionals as well as those in academia to hypothesize where the livestock industry needs to be headed to utilize natural resources efficiently with animal and ecosystem welfare being of most importance. He will begin working with a ranch in Southwest New Mexico to improve the farm to table food system infrastructure as well as natural grassland restoration with nature conservancies. This program was sponsored by Hearst Ranch. “When it comes down to it – what’s good for cattle is good for business.” [12:00] –Devin Shea on Greenhorns Radio

This week’s farmer: Wes Jones Wes Jones got his first taste of organic farming in 2012 while traveling through South America with his girlfriend, Nitana. For two months he and Nitana worked and lived on an organic, shade grown coffee farm in the cloud forest of Ecuador. Upon returning stateside they set off on a mission to find a place to settle and grow roots. They landed in the valley of Ojai, CA. The Farmer and the Cook, a local restaurant, market, CSA and farm, extended the opportunity to volunteer in the fields and help harvest veggies. Volunteering led to a job in the market for Nitana. Wes worked for Patagonia’s retail store in Ventura. Together they befriended Steve Sprinkel and Olivia Chase, the owners of The Farmer and the Cook. Six months later, suffering from a bad case of restlessness, they planned a grand bike tour/rock climbing trip, riding bamboo bicycles from Canada to Mexico via the coastal route. Steve and Olivia supported their journey by hiring Wes at the store and allowing he and Nitana to pitch a tent at the farm while preparing for the tour. Upon completion of the 2,800 mile bike ride, Wes and Nitana slipped into an opening at the farm house for two new people to take over as the new farm hands in exchange for room and board. They now live at the farm and work alongside the green thumb tutelage of Steve Sprinkel. They also work in the market/restaurant performing various tasks ranging from hot sauce making, pepper grinding, serving at the weekend cafe, cooking on the line and learning the ins and outs of running a successful business from the ever- insightful Olivia Chase. When Wes isn’t farming or working in the restaurant he spends his time rock climbing, surfing, riding his bike and enjoying the outdoors. This program was sponsored by Hearst Ranch.

Antonia Partridge is Director for the newly formed California State Grange School of Agricultural Arts. She began teaching agriculture at Mendocino College in 2001, and from 2008-2012 Antonia managed 4 acre Willits High School Farm and 1 acre Brookside School Farm. She led students in farm production of diverse crops and livestock as well as linking the farm to practical business and marketing experience. School garden curriculum also included nutrition education classes linking gardens and kitchens. Antonia Partridge’s education includes a BS in sustainable agriculture from the University of California at Davis. In 2001 she started a homestead scale farm of her own, Living Hills Homestead, where she hosted WWOOFers for 10 years. Antonia now lives in Willits, CA, with her husband, Josh, and daughter, Flora, in the 100 year old Craftsman Bungalow the family is restoring. This program has been sponsored by Hearst Ranch. “I see what we’re doing as throwback to the way our grandparents farmed…creating the balance on the farm that it’s a self-sustaining organism.” [5:30] –Antonia Partridge on Greenhorns Radio

Jean-Martin Fortier and his wife Maude-Hélène Desroches are the founders of Les Jardins de la Grelinette, a micro-farm located in Eastern Quebec, just north of the American border. Growing on just 1.5 acres, they are able to feed more than 200 families through their thriving CSA and seasonal market stands as well as supply vegetables to dozens of local establishments. Jean-Martin Fortier is a leading practitioner of biologically intensive cropping systems with more than a decade’s worth of experience in organic farming. He is a graduate of the McGill School of Environment and is a passionate advocate for strengthening local food systems, notably working with Montréal’s Équiterre to help create Canada’s most important network of CSA farms. He has also facilitated more than fifty workshops and conferences in Canada, France, Belgium and the United-States promoting the idea of micro-scale farming as an alternative lifestyle. He is also the author of The Market Gardener, where he shares his knowledge on low-tech, high-yield production methods. This program has been sponsored by Hearst Ranch. “We’ve been managing by always focusing on little things and how to make things better.” [11:00] –Jean-Martin Fortier on Greenhorns Radio

Nathan Myhrvold is the former Chief Technology Officer at Microsoft, and co-founder of Intellectual Ventures. He tells us about his profound interest in cooking, and his difficult introduction into the world of becoming a chef. Nathan discusses the modernization of French cuisine, as well as the differences between modern cuisine and traditional fine dining. Then, he describes the development of his endeavors in writing Modernist Cuisine, and how digital photography proved to be an essential part of creating the ideal reading and learning environment for the reader. Finally, Nathan tells us about a few ‘radical’ ideas for improving wine that would absolutely shock most wine connoisseurs. This program has been sponsored by Hearst Ranch.   “Technologoy has consequences, some of them bad consequences, but so far we’ve been able to figure them out.” [20:00] –Nathan Myhrvold on Evolutionaries

This week on All In The Industry, Shari interviews Andrew Rigie. Andrew was practically born into the hospitality industry, working at his family bakery since he was a child. Since 2012 he has been the Executive Director of the New York City Hospitality Alliance, the premier organization representing all facets of this diverse industry: restaurants, bars, lounges, destination hotels and major industry suppliers. In addition to his executive duties, he serves on multiple committees relating to hospitality, he is a vocal industry advocate and recognized commentator for local, national and international media inquiries relating to New York City’s hospitality industry. Later in 2012, City & State listed Rigie on their 40 Under 40 list of Rising Stars “New York City’s Next Generation of Political Leaders”. This program has been sponsored by Hearst Ranch. Today’s music provided by The California Honeydrops. Image from Business Insider “[To open a restaurant] you really have to be a professional, you have to understand food costs, you have to understand regulations…it’s either in your blood or it’s not.” [23:00] Andrew Rigie on All In The Industry

This week on Snacky Tunes, we have The Scott Colberg Trio in the studio to treat us to some nice jazzy tunes – perfect music for this cold weather. Then, Michael Stember and Erik Donley from Upstream Foods tell us about their company’s dedication to providing “ultra healthy, home cooked meals packed with flavor. This show has been sponsored by Hearst Ranch. “It’s the best fish in New York, without a doubt, at our parties.” [47:45] “People from new york tend to get what we’re all about the second they walk in the room.” [56:15] Michael Stember on Snacky Tunes

Lydia Shire is the enduring culinary talent behind some of Boston’s most celebrated restaurants. She’s universally acclaimed, having won a James Beard award for Best Chef Northeast, and the Women Chefs and Restauranteurs 2011 Golden Whisk Award. She’s known for her use of fat and offal, and her exuberant personality in the kitchen. Lydia grew up in Brookline, Massachusetts, and fell in love with food at a young age. This program has been sponsored by Hearst Ranch.   “If you want something in life badly, you’ll have to set yourself apart.” [3:30] “At the end of the day, cooking is the fun part of our job, but managing people is difficult at times.” [8:45] “I don’t suggest that you eat fat at every meal, but there are times when you just need fat.” [18:45] Lydia Shire on Evolutionaries.

On this week’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez take a number of caller questions. They provide some helpful advice on mixing with Sanbitter, discuss humane methods to cook crustaceans that will make them taste better, and much more! After the break, they keep the answers coming, discussing sugar in gummy bears, the pros and cons of canning vs bottling, and fungal infections on plants. This program has been sponsored by Hearst Ranch. “Ice water does not an ice breaker make.” [11:35] “The salt is not there in canned soup as a preservative, the salt is there because people like salt.” [34:35] — Dave Arnold on Cooking Issues

To celebrate his 200th episode, Patrick Martins takes on food justice on The Main Course! Patrick enlists Anthony Butler, Execuitve Director of St. John's Bread & Life, to discuss the topic. Tune into this episode to hear why hunger is a justice issue, and why its relationship with policy and subsidies make it a political concern. Find out how limited job growth and low wages have increased hunger in the United States. How do American notions of private property play into the idea of charity? Hear Patrick and Anthony discuss the future of New York City politics, and whether the election of Mayor de Blasio will ultimately affect the poverty situation in the city. How will Pope Francis I change perceptions of poverty and hunger on a global scale? Find out all of this and more on the very special 200th episode of The Main Course! Thanks to our sponsor, Hearst Ranch. Music by Idgy Dean. “Even a charitable organizations like ours, St. John's Bread & Life, are purchasing local food because people are asking for it.” [10:20] “Subsidies are political choices, and policy leads to justice and injustice.” [11:30] “If minimum wage increased with inflation, it would be twenty-one dollars per hour. It's not a minimum wage; it's a sub-standard wage.” [19:00] — Anthony Butler 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

In this episode of The Farm Report, host Erin Fairbanks brings in guest Shirley Richardson. Shirley started Vermont Chevon when she saw a window of opportunity to compete with the millions of pounds of goat meat that are imported into the US every year. Erin also speaks with Matt Birong, Chef and owner of the Three Squares Cafe in Vergennes, VT, and the three discuss why Matt has enjoyed using Shirley’s goats in his restaurant. This program has been sponsored by Hearst Ranch. Music provided by Idgy Dean. a “About 80% of the goats born on a dairy farm every year are considered a waste product.” [05:45] — Shirley Richardson on The Farm Report “Consistency is key. You want to know what you’re getting without it being a crapshoot every time.” [18:55] — Matt Birong on The Farm Report

On this week’s pre-Thanksgiving episode of Cooking Issues, Dave Arnold, Nastassia Lopez, and Piper Kristensen talk about the upcoming Kickstarter for the Searzall! Tune into this episode to learn why every culinary nerd needs a Searzall in their kitchen, and how you can support their campaign. Tune in to hear about the successes of turning various nut milks into tofu-like substances. Learn how to make a Reese’s-like filling for a pecan pie! Find out if salt-rising bread has the potential to be a food safety hazard. Don’t miss this week’s edition for more on eggs, chevre, peanuts, and other “Cooking Issues”! This program has been brought to you by Hearst Ranch. “You can get tofu-like textures with any nut milk if you use the right processes.” [21:00] “In salt-rising bread, the rising is not due to a yeast, but your good buddy clostridium perfringens- which is not the best thing, especially if you’re a soldier because clostridium perfringens causes gangrene.” [38:45] — Dave Arnold on Cooking Issues

Seven months after opening Trummer’s on Main, Clayton Miller received a call from Food & Wine notifying him that he was nominated for Best New Chef. It wasn’t a short and easy road for Clay. This week on Chef’s Story, Dorothy Cann Hamilton sits down with Clay to discuss his path to chef fame and his adventures along the way. Tune in to hear Clay talk about his time in culinary school, and why he never had a doubt that he was meant to work in restaurants. Learn more about the arduous trials of a culinary school graduate, and how Clay learned to deal with long hours and low wages. Later, Clay recounts his time working under Guetner Seeger, Floyd Cardoz, and Daniel Boulud, and how those experiences help him develop his own cooking and management styles. How did Clay learn Southern cooking after so much training in French cuisine? Hear the story behind Clay’s first restaurant, Trummer’s on Main, and why he left to open Yardbird Southern Table & Bar in South Beach, Miami. This program has been brought to you by Hearst Ranch. Image by Food & Wine. “The larger the kitchen, the more difficult the discipline is. I saw some of the best cooking I’ve ever seen in the smaller kitchens.” [13:10] “Fried chicken is not a hard thing to make, but when you’re cooking 2,000 pounds of it a week, it becomes difficult in a small kitchen.” [43:15] — Clayton Miller on Chef’s Story

Jimmy Tu has been exposing Vietnamese food to New Yorkers for years through Tigerland and his new restaurant, Bunker. This week on The Main Course, Patrick Martins invites Jimmy into the studio to talk about different regional cuisines of Vietnam, and the origins of Vietnamese standards like pho and bánh mí. Hear how street food in Ho Chi Minh City is made using the freshest ingredients, and what that means for the population's overall health. Find out how Jimmy sources in order to mimic the freshness of the food in Ho Chi Minh City! Tune in to hear Patrick and Jimmy talk about simplicity in Bunker's food, and why every dish needs doesn't need to experiment with flavor and taste. Hear about Bunker's location in Ridgewood, Queens, and how its industrial landscape provides a level of freedom that many restaurants don't get to experience. This program has been brought to you by Hearst Ranch. Music has been provided by Pamela Royal. “The origins of pho are uncertain. Most people believe it comes from the Vietnamese trying to cater to the French.” [7:50] “I don't think Vietnamese food is represented very well in New York City because there isn't a huge Vietnamese population here… In other cities, they cater to Vietnamese tastes, but here it's all pretty standard.” [14:30] — Jimmy Tu on The Main Course

Welcome to the second installment of Sharp & Hot with Chef Emily Peterson! After wrangling with her new Twitter account Emily gets into the nitty gritty of quitting commodity meat! Tune in to hear Emily’s tips on avoiding commodity four-legged animals, and how to handle situations where less-than-desirable industrial meat is offered at a meal or gathering. Later, Emily answers some listener questions about canning, food miles, soda addiction, and keeping celery rigid! Hear a listener answer to last week’s “Question of the Week”, and learn about Emily’s ultimate culinary fear! This program has been sponsored by Hearst Ranch. Music has been provided by The California Honeydrops. “Don’t buy meat in the supermarket… The rule of thumb is this: if it’s fluorescently lit, you probably shouldn’t be buying it!” [5:50] — Chef Emily Peterson on Sharp & Hot

Meryle Evans is a well known and accomplished Culinary Historian, and the editor and author of multiple publications, including “America's Best Recipes”, and the “Southern Heritage Cookbook Library.” She is also a contributing editor at Food Arts Magazine, a professional magazine known for keeping its readers on the cutting edge of food with authoritative coverage of trends, news, and inspiration from across the globe. Meryle has also worked as a culinary historian and curator at various museums, including The American Craft Museum and The Rockwell Museum. Tune-in for a packed episode of food history from one of the most recognized culinary historians today! Also find out who Meryle ranks as the three most important people in the history of food! This program has been sponsored by Hearst Ranch. “There certainly has to be a museum of Food and Drink. I was really excited to see it.” [25:00] — Meryle Evans on The Main Course

This week on The Main Course, Patrick Martins is joined in the studio by Minetta Tavern's chef, Bill Brasile. Tune into this episode to hear what Bill learned at his past jobs at restaurants like Morimoto, 360, Wallsé, and Lespinasse! Find out why it's a chef's job to learn not just technique, but professionalism. What lessons did bill learn from legendary chefs like Jean-Louis Palladin or Kurt Gutenbrunner? Later, hear Patrick and Bill talk about the speakeasy feel of Minetta Tavern, and how the space tries to harken to an earlier time in the history of New York restaurants. Learn about the consistency of Minetta Tavern's menu, and why Bill is so passionate about charcuterie. Thanks to our sponsor, Hearst Ranch. Today's musical selections have been provided by EULA. “Whenever you're in a foreign country, the most important thing is the cultural immersion… I thought I was cooking French cuisine, but when you get there, you realize you don't know anything.” [10:45] “You rarely have the equipment and the inspiration. When that comes together, it's like a great performance.” [18:45] — Chef Bill Brasile on The Main Course

What has the same amount of caffeine as coffee with twice the antioxidants of green tea? Guayusa! This week on The Farm Report, Erin Fairbanks is joined in the studio by Dan MacCombie and Tyler Gage, co-founders and co-CEOs of Runa. Runa is a company that makes guayusa-based beverages by working with Ecuadorian farmers, providing a fair price and sustainable business for indigenous people. Tune into this episode to learn about the life cycle of the plant, and how its natural rhythms provide a steady harvest for farmers. How do Dan and Tyler ensure equity for their workers? Find out the importance of preserving traditions by providing a market for native people. Learn why Runa takes certain certifications so seriously, and how applying for these labels changes perspective on production. Thanks to our sponsor, Hearst Ranch. Thanks to EULA for today’s music. “If we can’t find markets for native goods, there’s really no future for the Amazon rainforest or indigenous cultures.” [4:00] — Tyler Gage on The Farm Report “We want this to be something that Amazonian people can add to their incomes… it’s a piece of a bigger pie.” [20:45] — Dan MacCombie on The Farm Report

On this week’s episode of What Doesn’t Kill You, Katy Keiffer is joined by Paul Willis, Manager of Niman Ranch Pork Company, former Peace Corps volunteer, father, grandfather, husband, community advocate, sustainability expert, owner and operator of Willis Free Ranch Pig Farm, Global Animal Partnership Board member, and Step-rated farmer 5-step pork farmer. Paul and Katy discuss everything from the history of Niman ranch to the recent proposed sale of Smithfield to Shuanghui International. If you’re at all interested in pork production, tune in for an informative and fun episode of What Doesn’t Kill You. This program was sponsored by Hearst Ranch. Music provided courtesy of The California Honeydrops. “We really have a different product, and we have people that are willing to pay for it because it tastes better and they don’t want to eat animals that have lived under stresseful conditions and force fed things to be kept alive.” [20:00] — Paul Willis, Manager of Niman Ranch Pork Company on What Doesn’t Kill You

On this week’s episode of What Doesn’t Kill You, Katy Keiffer is joined by Paul Willis, Manager of Niman Ranch Pork Company, former Peace Corps volunteer, father, grandfather, husband, community advocate, sustainability expert, owner and operator of Willis Free Ranch Pig Farm, Global Animal Partnership Board member, and Step-rated farmer 5-step pork farmer. Paul and Katy discuss everything from the history of Niman ranch to the recent proposed sale of Smithfield to Shuanghui International. If you’re at all interested in pork production, tune in for an informative and fun episode of What Doesn’t Kill You. This program was sponsored by Hearst Ranch. Music provided courtesy of The California Honeydrops. “We really have a different product, and we have people that are willing to pay for it because it tastes better and they don’t want to eat animals that have lived under stresseful conditions and force fed things to be kept alive.” [20:00] — Paul Willis, Manager of Niman Ranch Pork Company on What Doesn’t Kill You

This week on The Speakeasy we celebrate episode number 100 with special guests, The Franks! Frank Falcinelli and Frank Castronovo of Frankies and Prime Meats are here with host Damon Boelte, to talk about their latest project – RES, an artist residency for chefs, where chefs from around the world can present their work,their very best work, to the audience of New York without being rushed or stressed. Located on the the historic Brooklyn waterfront, RES is about creating a place where a chef can present their work exactly how they want it to be, while exploring the city, meeting colleagues, and working on their repertoire. The Franks also talk cocktails, and how fresh ingredients make a huge difference when creating an eye-opening drink for your customers. Ever wondered who Damon’s bartending influence comes from? Learn more from the legendary Frank Castronovo and Frank Falcinelli today! Congratulations to Damon on his 100th show. This program has been sponsored by Hearst Ranch. Thanks to Brothers NYC for today’s music. “We want the guest to experience what’s on the mind of the chef.” [9:05] — Frank Falcinelli and Frank Castronovo on The Speakeasy

Joel Salatin, 56, is a full-time farmer in Virginia’s Shenandoah Valley. A third generation alternative farmer, he returned to the farm full-time in 1982 and continued refining and adding to his parents’ ideas. The farm services more than 5,000 families, 10 retail outlets, and 50 restaurants through on-farm sales and metropolitan buying clubs with salad bar beef, pastured poultry, eggmobile eggs, pigaerator pork, forage-based rabbits, pastured turkey and forestry products using relationship marketing. He holds a BA degree in English and writes extensively in magazines such as Stockman Grass Farmer, Acres USA, and Foodshed. The family’s farm, Polyface Inc. (“The Farm of Many Faces”) has been featured in Smithsonian Magazine, National Geographic, Gourmet and countless other radio,television and print media. Profiled on the Lives of the 21st Century series with Peter Jennings on ABC World News, his after-broadcast chat room fielded more hits than any other segment to date. It achieved iconic status as the grass farm featured in The New York Times bestseller Omnivore’s Dilemma by food writer guru Michael Pollan and the award-winning film documentary, Food Inc. Thanks to our sponsor, Hearst Ranch. “I think that this young generation, people from ages 17-30, is realizing that they are going to have to be the re-generation generation… many young people are ready to embrace a farming vocation if they feel like they can make a living at it.” [2:30] “If the young people can’t get into farming, then the old people can’t get out!” [5:30] — Joel Salatin on Greenhorn Radio

Step up your Father's Day game with the Batali Brothers! This week on The Main Course, Patrick Martins invites one half of the Batali Brothers, Leo, into the studio to talk about his new cookbook, The Batali Brothers Cookbook. Leo and brother Benno wrote the book for their father's 50th birthday, and joining Leo in the studio are mom and dad – Susi Cahn and Mario Batali. Tune into this episode to hear how Leo and Benno tested their recipes on their family's friends. Find out how the Batali family treats meals at home, and why it's important to know your butcher. How did Mario react upon receiving the cookbook? Listen in to learn more about some of Leo's favorite foods, including tzatziki and duck testicles! This program has been sponsored by Hearst Ranch. “We basically started by wondering, ‘What do we want to put in this book?' We would cook the recipes and take notes, and then we would go on the computer and write up the recipes.” [6:20] — Leo Batali on The Main Course “One of the ways to make sure that kids will be open to eating everything is having them come into the kitchen with you.” [14:45] — Mario Batali on The Main Course

Patrick Martins is joined in the studio by two accomplished chefs on this week's installment of The Main Course. First up is Cal Elliott- Chef/Owner of the restaurant Rye in Williamsburg, Brooklyn. Learn about Cal's past as a commercial fisherman in Alaska, and how that work inspired his do-it-yourself ethic. How has Williamsburg changed since the opening of Rye, and what are the dining trends in the neighborhood? Hear how Cal constructed the restaurant by hand. Later, Patrick talks with Hadley Schmitt, the Executive Chef at Northern Spy Food Co. Hear about the restaurant's focus on local and seasonal food, but also their emphasis of working with like-minded producers of quality products. Tune in to learn about Hadley's creative processes in the kitchen. Is it ever acceptable to serve a dish that doesn't look pretty? And what percentage of a restaurant's budget is devoted to sourcing food? Tune into this episode to find out! This program has been sponsored by Hearst Ranch. Thanks to Idgy Dean for today's music. “Rye is a place to go out to dinner. A lot of young people in Williamsburg don't go out to dinner; they go out to eat.” [6:00] — Cal Elliott on The Main Course

Fredrik Berselius cooks from memory. On this week's episode of The Main Course, Patrick Martins invites Fredrik into the studio to talk about Swedish and other Scandinavian food culture. Tune into this episode to hear Fredrik and Patrick talk about traditional Scandinavian fare, and how Fredrik intends to recall these flavors using seasonal ingredients. Cured meats, smoked fish, and fermented vegetables- how do these flavors evoke a place for Fredrik? Later, Patrick calls up Sam Edwards of S. Wallace Edwards & Sons to talk about aging and curing hams. How does Sam recreate a Virginia climate year-round at his curing facility! How do humidity and temperature affect curing processes? Find out on this week's episode of The Main Course! This program has been sponsored by Hearst Ranch, and music has been provided by Plexophonic. “We base a lot of the flavors on memories of growing up in Sweden, or growing up in Scandinavia. A lot of times, moving forward means looking back on where you came from.” [12:25] — Fredrik Berselius on The Main Course

On the last show of 2012, Patrick Martins hosts a special edition of “The Main Course” devoted to the concept of giving and charity. He's joined by Anthony Butler, Executive Director of St. Johns Bread & Life, a non profit organization that brings food and assistance to the poor and accompany them on their journey to wholeness by providing necessary services. Also in the studio is our very own Executive Director of HeritageRadioNetwork.org, Erin Fairbanks. Tune in for an extended conversation on the nature and practice of giving, from modern to biblical contexts. Anthony reminds us that we have an obligation to our neighbors every day, not just Christmas. Learn about some of the incredible deeds being done by people across the country and find out how you can to more to support your fellow humans. Happy Holidays everybody! This program was sponsored by Hearst Ranch. “People need to know that our obligation to our neighbor is the other 364 days, not just Christmas.” — 05:44 “If we don't give out of what we have, we're not making any change or investment.” –09:20 –Anthony Butler, Executive Director of St. Johns Bread & Life

This week on The Main Course, Patrick Martins is talking coffee with Ed Kaufmann, the Director of Roasting at Joe Coffee. Tune into this episode to learn about each step of the coffee supply chain, and how quality is affected at each link in the chain. Learn about the roasting process from the master himself! Find out how caffeine levels vary between expensive and inexpensive cups of Joe. How do experts like Ed determine the quality of a roast? Learn about New York City as an innovative coffee city in the U.S., and hear Ed's top five coffee shops in the city! What is coffee's role in the restaurant world, and why are more people in the service industry paying attention to quality beans? Get educated on this week's installment of The Main Course. This program has been brought to you by Hearst Ranch. “If you just had an awesome meal and the best-tasting dessert, and then you have an awful shot of espresso to warm you up on your way home- it can ruin your whole meal” [30:40] — Ed Kaufmann on The Main Course

On this week's installment of The Main Course, Patrick Martins is talking about the beginnings of the Heritage Radio Network with the station's staff and supporters. In the studio today is Erin Fairbanks (Executive Director), Jack Inslee (President), Katy Keiffer (host of Straight, No Chaser), and Brian Kenny (Hearst Ranch). All of Patrick's guests have been involved with Heritage Radio Network since its inception; tune in to hear the crew recall some of their favorite moments at the station. Hear about the future of the network as a non-profit entity. Later, Patrick is joined by Clay Gordon, host of the new HRN show Straight From the Source and founder of TheChocolateLife.com. Tune in to hear Clay discuss fair trade certifications, cocoa cooperatives, and his origins in the business. Finally, Brian Kenny brings us out with some sweet guitar pickin'. This episode has been sponsored by Hearst Ranch. “In terms of what the radio network represents to me- it's like a beacon of freedom in programming and content development from a media perspective.” — Brian Kenny on The Main Course

Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a “Super Freezer”, that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta's who talks about her work revolutionizing the dessert menu at Bushwick's critically acclaimed restaurant. This program was sponsored by Hearst Ranch. “[It's important] to rely on your palate instead of formulas and recipes.” “[On being a 4-star restaurant] It's pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn't know quite how to digest it and I don't think we have figured it out to this day.” “Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating.” — Mark Ladner, Executive Chef of Del Posto Restaurant “I started making desserts completely by accident, it was never a planned thing.” “When it comes down to it, the guest who comes in isn't looking to check out the ego of a kitchen, they just want to have an awesome time.” “My desserts are completely Italian, though they might not be something you'd see in Italy. The inspiration, flavors and presentation are 100% Italian. I've never worked in anything but an Italian restaurant, so that's what I know.” — Brooks Headley, Pastry Chef of Del Posto Restaurant “When you go out to eat, you're eating with somebody else's palate.” — Katy Peetz on The Main Course