Podcast appearances and mentions of wallace edwards

We've got a real doo wah ditty doozy for you this week! Our pal Wallace Edwards drops off his classic tale of Mannfred Mann and his band's journey through American rock n roll. We take a look behind the music to find out just how torturous Bruce Springsteen was to the English band while they were on tour. John tries to keep up but him and JD Ryan have some questions by the end of it. I don't think Wallace Edwards would lie, would he??   Thanks for joining us for this week's #JCWPodcast #JCWArchive. Please don't forget to Like, Share, and most importantly, Subscribe--to make sure you get the latest John Clay Wolfe Show materials as soon as they're released! So keep an eye out for those fake shakes...and we'll see you Saturday

It's a lovely day for a flashback and we got lucky when we found this one! Everybody knows Tom Petty's signature sound, but our own Wallace Edwards has the details on what exactly happened to the singer to make him the special performer he is today.   Thanks for joining us for this week's #JCWPodcast #FlashbackFriday. Please don't forget to Like, Share, and most importantly, Subscribe--to make sure you get the latest John Clay Wolfe Show materials as soon as they're released! So keep an eye out for cousin Kyle...and we'll see you Saturday

This week's throwback clip is coming in with a BANG! There's a lot of conspiracies and theories about the death of Nirvana's lead singer Kurt Cobain but only our own Wallace Edwards knows the real scoop. Let's take a listen behind the music and see what really happened on the day Kurt Cobain and his shotgun met Henry Winkler and his thumbs ALLEGEDLY.   Thanks for joining us for this week's #JCWPodcast #ThrowbackThursday! Please don't forget to Like, Share, and most importantly, Subscribe--to make sure you get the latest John Clay Wolfe Show materials as soon as they're released! So keep an eye out for the Fonz...and we'll see you Saturday

Whooo boy! This week's episode brings the Wolfe Pack back home to a BOOMING car market, trouble with tradesmen, and our one-of-a-kind hot takes on sports, travel, music and more--including a celebration of the 30th anniversary of Nirvana's Nevermind album (including a classic Kurt Cobain story from our own Wallace Edwards), OJ Simpson in a Tweet Beatdown! PLUS, our friends Keith Richards, Mike McD, Aussie man and more. So pack a bag and stay awhile--weekends are for time with the Wolfe Pack! Thanks for hangin' out.

Hold your tongue, because we've got our ducks in a row to sail our sieve to the land of idioms with Ms. LaBrie's class of 3rd graders at Madison Simis Elementary School in Phoenix, Az. These kids were inspired by the book, "The Cat's Pajamas" by Wallace Edwards. These kids had a lot to draw on as they grabbed the tiger by the tail to play with both the figurative and literal meanings of idiom they selected. Not to blow their horns, but they now know idioms are a piece of cake! Face the Music and GO PLAY! --www.buttonsandfigs.com

Our first episode of the year gets off with a bang, with visits from our friends Rush, Randy the Chipmunk, and a lot more! Plus, Wallace Edwards has a bone to pick with the Wolfe man, DJ Prekay has a dandy of a Brosetta Stone Word of the Week, our Colorado friend Willie B is a certified Speed Fiend, and JD is back from vacation--AGAIN.

This podcast is provided by Ben Glass and Steve Emmert   www.BenGlassReferrals.com - www.Virginia-Appeals.com   Granted Appeal Summary   Case   WALLACE EDWARDS AND SONS, INC. v. SELECTIVE WAY INSURANCE COMPANY, ET AL. (Record Number 180902)   From    The Circuit Court of Surry County; W. Sharrett, Judge.   Counsel   Walter J. Andrews, Michael S. Levine, Stuart A. Raphael, David M. Parker and Robert Tata (Hunton Andrews Kurth LLP) for appellant.   Calvin W. Fowler, Jr. and Harold E. Johnson (Williams Mullen) for appellee Selective Way Insurance Company; Douglas M. Palais and Ashley G. Moss (Vandeventer Black LLP) for appellees Manry-Rawls, LLC and MRC 2011, Inc.; Jeffrey H. Gray and Daniel T. Berger (Troutman Sanders LLP) for respondent Middle Peninsula Insurance Agency, Inc.   Assignments of Error   The trial court erred in dismissing the fraud-in-the-inducement claims against Selective and Manry (Counts VII, XII, and XIII) because those claims are not barred by the economic loss/source-of-duty rule.   The trial court erred in dismissing Edwards’s oral contract claim against MidPen (Count VIII) because Edwards alleged that the contract was formed and breached in 2015, not 2012.    Source Document: http://www.courts.state.va.us/courts/scv/appeals/180902.pdf

...in which Rex and Paul talk about chicken livers, gravy, Franke's in Little Rock, Gables in Arkadelphia, Wallace Edwards and Sons, Petit Jean meats, Yarnell's ice cream, bygone soft drink brands, the best Big Mac Paul ever ate (he was in the Navy), weird methods of school discipline, Little Rock's Catholic High School for Boys, legendary headmaster Father George Tribou, Paul's Uncle Conway and how preachers "curse," the Battle of the Ravine in 2013, and Fat Boy's Barbecue in Arkadelphia.

This week on _ Sharp & Hot _, we’re talking all about gadgets! Emily Peterson is joined by Meredith Doherty, the Discovery Director of The Grommet. The Grommet is an online marketplace where you can discover and buy inventive, new products, watch video reviews, and get to know the Makers behind these up-and-coming businesses. This program was brought to you by  S. Wallace Edwards & Sons.  

Jimmy Carbone and Chef King : This week on Sharp & Hot Emily Peterson talks to Jimmy Carbone, host of Beer Sessions Radio and owner of East Village restaurant Jimmy’s No. 43, and King Phojanakong, the chef of Tito King’s Kitchen at Jimmy’s No. 43. There are lots of delicious dishes on the menu at Jimmy’s No. 43, and if you can get a group of eight friends together you can order a whole suckling pig! Tune in to hear more about Jimmy’s No. 43 along with some unveiled info about McDonald’s greasy secret menu. This program was brought to you by S. Wallace Edwards & Sons. “[The Adobo Wings are] crispy wings but they fall right off the bone.” [21:00] –Jimmy Carbone on Sharp & Hot “We present it first whole, everybody get’s to see it before we carve it up. It’s a beautiful crispy skin and nice juicy meat on the inside.” [22:00] –King Phojanakong on Sharp & Hot

Steven Andrew Soderbergh is best known as an acclaimed American film producer, director, screenwriter, cinematographer and editor. He’s behind a plethora of celebrated films including the Ocean’s Eleven and Oceans Twelve movies and most recently, Magic Mike XXL. What you might not know about him is that he’s also behind a brand new spirit, Singani 63. What is Singani 63? A muscat grape based spirit made in the Bolivian Andes. Sound interesting? Learn more as Damon Boelte interviews Steven on a brand new episode of The Speakeasy. This program was brought to you by S. Wallace Edwards & Sons. “Learning a new thing is always fun. The last couple of years, as things have started to heat up, I’m hanging on by my fingernails. There’s a real pleasure when you’re able to bring a product like Singani 63 out and have people try it and like it. It’s fun to expose people to something new. This is what I call the beginning of Act 2.” [02:00] “This is not brandy, it’s its own thing. You spend a lot of time explaining what it isn’t to people, rather than what it is. I stumbled upon something nobody had heard of or been exposed to here, yet has this long history. We got the best of both.” 06:00 “The general knowledge level of a bartender is much higher than it was 10 years ago. I look at a bar now completely differently than I did when I first started this process.” [10:00] “I didn’t get into this to get bought out – I got into this so that people can get it. Hopefully at some point it becomes sustainable.” [16:00] “I’m the Tony Montana of the spirit world. I’m definitely hitting my own supply.” [32:00] –Steven Soderbergh on The Speakeasy

Star bartenders and all-around awesome gals Ivy Mix & Julie Reiner are back on The Speakeasy, this time to talk about their brand new bar – Leyenda in Cobble Hill. With a focus on Central American spirits, Leyenda carries some of the high-quality tradition of Clover Club while shifting the attention to a particular part of the world. Hear how they opened the space and what plans are next for this powerful duo. This program was brought to you by S. Wallace Edwards & Sons. “Let’s do something different and not pigeonhole ourself in this taco tequila sombrero world. Let’s go further south!” [03:50] –Ivy Mix on The Speakeasy

This week’s guest on All in the Industry is Alice Cheng, the founder and president of Culinary Agents, an online professional network for matching qualified talent with job opportunities in the food & beverage industry. Prior to founding the company, she’d spent 13 years at IBM, in positions focused on strategy, sales, business development and transformation. Culinary Agents is a professional networking and job matching website designed for current and aspiring professionals in the food, beverage, and hospitality industry. Our website enables talent to represent themselves professionally, match to and seek out job opportunities, get inspired by virtual mentorships, and connect with resources to help them fuel their careers. This program was brought to you by S. Wallace Edwards & Sons. “This is about talent having a professional tool to represent themselves.” [08:00] “Your job is just a stepping stone to your career.” [25:00] –Alice Cheng on All in the Industry

The legendary trade magazine Food Arts closed in 2014 after 25 glorious years of serving the fine-dining restaurant community with thoughtful articles and glossy photo spreads. What’s next for the team behind this food journalism institution? Find out on a brand new episode of All in the Industry with Shari Bayer. She’s joined by Beverly Stephen & Jim Poris, two of the most influential contributors to Food Arts. Tune in and hear stories of Michael Batterberry (founder of Food Arts), musings on the future of food media and the current state of the restaurant and hospitality industry. This program was brought to you by S. Wallace Edwards & Sons. “It’s hard not to walk down the street, see restaurants, talk to people and see stories. There are stories everywhere. We need a place to put them!” [27:00] –Jim Poris on All in the Industry

Condé Nast launched Epicurious 20 years ago, as the online recipe box for all their publications. It has gone through many evolutions, keeping pace with changes in technology and magazine titles. The new 2015 version re-imagines the site as a web food utility. In-studio guests Eric Gillin, Executive Director and Matt Duckor, Restaurant Editor, will discuss the new responsive design, the food forecast, and some of the other next gen features they’ve created for their 26 million users. This program was brought to you by S. Wallace Edwards & Sons. “We just want to help make people better cooks.” [10:00] –Matt Duckor on Tech Bites “You’d be shocked at how fast the comments come in for some of these recipes and how helpful they are.” [20:00] –Eric Gillin on Tech Bites

Do you have a dinner reservation tonight? Today, booking a table can be harder to get than tickets to a Broadway show. You love to go out to eat, but don’t want plan 30-days in advance or pay for a reservation. What do you do? Follow @LastMinuteEatin on Twitter for real-time last-minute reservations. The OpenTable + Twitter hack was created by New York entrepreneur and software engineer Jason Davis. Jason will talk about his experiment in immediate gratification and schedule free living. Also on this show, a follow-up from Episode #2 and New York Public Library’s Rebecca Federman’s recommendation to use Eat Your Books to digitally organize your cookbooks. Eat Your Books co-founder Jane Kelly talks about this unique online platform. This program was brought to you by S. Wallace Edwards & Sons. “It [@LastMinuteEatin] sort of mimics the way my behavior would work if you were looking for a table that day.” [15:00] –Jason Davis on Tech Bites

This week on The Farm Report, host Erin Fairbanks is getting some expert opinions on recent newsworthy stories coming from the animal welfare world, most notably the January 19, 2015 New York Times article “U.S. Research Lab Lets Livestock Suffer in Quest for Profit.” First talking to Paul Shapiro about the article and related issues, he is the Vice President of Farm Animal Protection of the Humane Society of the United States, and has played an integral role in numerous successful legislative and corporate campaigns to improve the plight of farm animals. In his role overseeing efforts to pass state laws and corporate policies, he works with lawmakers and major food retailers alike to implement animal welfare reforms in the agricultural industry. After the break, Erin chats with Sam Edwards of S. Wallace Edwards & Sons, a purveyor of Virginia Country ham, bacon, sausage and other specialty foods of the American South to get his reactions to the recent animal welfare questions raised by the New York Times article and food safety as it relates to pork. Tune in for a detailed discussion on these important issues. This program was brought to you by White Oak Pastures. “Too often in America’s meat, ag and dairy industry, suffering is the norm for these animals. We’re waging a global effort to give a voice for farm animals.” [8:48] “You can’t underestimate the importance of hearing from farmers on these issues because they will be the ones changing something to meet the new Starbucks demand” [19:27] “The meat industry is so reliant on federal handouts that it takes huge numbers of taxpayer dollars to fund this Meat Industry Research Center […] The meat industry can’t pay for its own R&D but has to reply on the government? […] Why should it get that kind of handout? […] It’s a kind of industry that loves to tout libertarianism but when it comes to wanting socialism in the form of government hand out, they have their hands cupped and out.” [23:10] —Paul Shapiro on The Farm Report “In the USDA world I live in – there’s zero tolerance. Everything is checked. If everything would be checked in the US why wouldn’t the same rules apply for an imported product? I can’t answer that.” [34:13] “There’s 5,000 years of history of doing dry cured meats correctly not causing any food borne illnesses.” [38:21] “The marketplace drives what we sell. When started developing connections with companies like Heritage Foods USA to buy fresh pork that was certified humane, we did it just because the chefs or store we ultimately sold the product to demanded that.” [47:03] “A happy pig, in our mind, seems to taste better.” [48:38] –Sam Edwards on The Farm Report

Tune in to this week’s episode of All in the Industry as Shari Bayer chats with Keith Durst of Durst Hospitality Group. Keith is responsible for building and opening multiple Michelin Starred restaurants as well as completing deals in both the new World Trade Center and the World Financial Center (Now Brookfield Place). Tune in and find out what it takes to open a restaurant in these days of high competition and get an inside look at the world of hospitality behind the scenes. This program was brought to you by S. Wallace Edwards & Sons. “It doesn’t even make sense to go through the process of helping somebody find a place until they understand what they’re up against.” [23:00] –Keith Durst on All in the Industry

Nicholas Freudenberg is Distinguished Professor of Public Health at CUNY’s School of Public Health at Hunter College. He is also co-director of the New York City Food Policy Center at Hunter College. He has written or edited five books and more than 75 scientific articles on urban health policy, HIV prevention, community mobilization for health and the role of food policy in health. Recently, Nicholas wrote Lethal but Legal, a book outlining the ‘corporate consumption complex’. Tune into this week’s edition of What Doesn’t Kill You to hear Nicholas uncover the roots of corporate dominance, the problems with current tax laws, and externalization. Why should government be the only type of organization to monitor industry? How can a society overturn the ‘corporate consumption complex’ and expose the problems of globalization? Find out all of this and more on this week’s episode of What Doesn’t Kill You! Thanks to our sponsor, S. Wallace Edwards & Sons. “Companies propose voluntary guidelines that are much looser than what public health professionals suggest, and then they don’t even follow those guidelines!” [14:35] “Today many regulatory agencies lack the resources, but only government- as an independent voice- can monitor these industries.” [16:00] — Nicholas Freudenberg on What Doesn’t Kill You

Nicholas Freudenberg is Distinguished Professor of Public Health at CUNY’s School of Public Health at Hunter College. He is also co-director of the New York City Food Policy Center at Hunter College. He has written or edited five books and more than 75 scientific articles on urban health policy, HIV prevention, community mobilization for health and the role of food policy in health. Recently, Nicholas wrote Lethal but Legal, a book outlining the ‘corporate consumption complex’. Tune into this week’s edition of What Doesn’t Kill You to hear Nicholas uncover the roots of corporate dominance, the problems with current tax laws, and externalization. Why should government be the only type of organization to monitor industry? How can a society overturn the ‘corporate consumption complex’ and expose the problems of globalization? Find out all of this and more on this week’s episode of What Doesn’t Kill You! Thanks to our sponsor, S. Wallace Edwards & Sons. “Companies propose voluntary guidelines that are much looser than what public health professionals suggest, and then they don’t even follow those guidelines!” [14:35] “Today many regulatory agencies lack the resources, but only government- as an independent voice- can monitor these industries.” [16:00] — Nicholas Freudenberg on What Doesn’t Kill You

This week on A Taste of the Past, Linda Pelaccio talks about the history of ramen in Japan and the United States with George Solt, author of The Untold History of Ramen. Tune into this episode to learn how international relations and trade agreements allowed ramen to evolve in Japan using non-traditional ingredients. How do ramen noodles different from other Japanese noodle soups like soba? How did ramen preparations change in order to satisfy the caloric needs of the Japanese population. Tune into this program to learn more about the first instances of instant ramen, ramen museum, and the dish’s nutritional value! Are ramen shops in Japan as popular as their equivalents in the United States today? Tune in to find out! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by Pamela Royal. “Until the introduction of Western food culture en mass in the 19th Century, the Japanese didn’t eat much meat; it was much more of fish and vegetable type of eating culture… It shows how politics, international relations, and trade affect food culture.” [6:50] “The pushcart is really the site that the ramen phenomenon came from.” [9:20] — George Solt on A Taste of the Past

David Sax is an expert of food trends and author of Save the Deli and most recently The Tastemakers: Why We’re Crazy For cupcakes But Fed Up With Fondue. Linda and David talk about how food trends come about, how they spread across the world, and how they come back decades later. Tune in to hear about trends such as Asian BBQ and cupcakes! This program has been sponsored by S. Wallace Edwards & Sons. Today’s music provided by Pamela Royal. “Everything’s so interconnected. We share our food culture now online and in media so much more easily and so much more widespread.” [21:45] –David Sax on A Taste of the Past

This week’s featured farmer: Rory Beyer, Co-Owner of Beyercrest, LLC, Rollingstone, MN. Rory Beyer is a recently married 35 year-old Organic Farmer from Rollingstone, MN. He has a bachelor’s degree from the University of Wisconsin-River Falls in Animal Science (2000). Together with his parents they formed Beyercrest, LLC. in the spring of 2008. Beyercrest is a Dairy and Crop enterprise where they have a partnership between Rory and his parents Richard and Sharon. Beyercrest consists of a 135-cow Organic Dairy. Altogether the land base is 600+ acres of organic land certified since fall of 2009. Beyercrests’ main focus is to farm organically and to be as sustainable as possible – economically as well as ecologically. They have integrated the use of cover cropping for fertilizer and weed management as well as rotational grazing in the dairy enterprise to maximize their efficiency and lower feed costs. Recently the cropping enterprise switched to more efficient means of fertilizing crops by using liquid fertilizer and foliar feeding. They began selling their milk to Organic Valley in the fall of 2009 and sell crops (other than what the dairy uses) to a local feed mill (Premier co-op, Westby, WI). This program was sponsored by S. Wallace Edwards & Sons “80/90% of what you get off of your farm when it comes from production out of the cows is going to come from your management practices and how you actually deal with your animals – it’s only 10% that comes from genetics. To get attached to genetics is a false hope.” [15:00] “You have to show the math works – you have to prove what you’re doing makes sense. It’s not too hard to change somebody’s mind when you [show them numbers].” [13:00] –Rory Beyer on Greenhorns Radio

This week on The Farm Report, Erin interviews Nancy Bruns and Lewis Payne, founders of JQ Dickinson Salt-Works, located in Malden, West Virginia. Nancy and Lewis tell us about how their company was founded over 200 years ago, and how the aquifer below the land in Malden is essential to the production of their product. This program has been sponsored by S. Wallace Edwards & Sons. Images from JQ Dickinson Salt-Works “It’s a very bold flavor, yet balanced. It’s delicious, as we call it!” [8:50] “If you salt your own food rather than eating processed foods, you’re going a long way to being a healthier person.” [30:30] –Nancy Bruns on The Farm Report

This week on Cooking Issues, Chris Young, founder of ChefSteps, calls in to provide some insight on today’s caller questions. He and Dave answer some super scientific questions about emulsifier systems and pressure cookers. This program has been sponsored by S. Wallace Edwards & Sons. “Cooking at a professional level is all about teamwork.” [43:45] –Chris Young on Cooking Issues

This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards & Sons. “As a group, cephalopods are short-lived creatures…so a real big squid is only living for 5 or 6 years.” [28:00] Dave Arnold on Cooking Issues

This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015 wall calendar. Tune in to hear today’s questions from Austria and Switzerland! This program has been sponsored by S. Wallace Edwards and Sons. Image from The Vak Shack “Remember, you’re never freezing ice cream until it’s a total solid. There’s always some of it that’s still a liquid.” [43:00] Dave Arnold on Cooking Issues

This week on The Farm Report, Erin interviews Will Harris from White Oak Pastures about running his farm in Bluffton, Georgia. Will tells us about how genetics have affected the animals raised at White Oak Pastures, as well as the difficulties of keeping meat production costs under control. This program has been sponsored by S. Wallace Edwards & Sons. Today’s music provided by Shadowbox. Image from White Oak Pastures “Cows were born to roam and graze; hogs were born to root and wallow; chicken were born to scratch and peck. All these are instinctive behaviors that are inborn, and when we create the factory farm environment, we deprive these animals of that opportunity.” [14:15] Will Harris on The Farm Report

Has the local food movement hit a wall? Tune in to a forward thinking episode of The Main Course as Patrick Martins chats with writer Rowan Jacobsen about distribution, food hubs and the future of sustainable food. Learn about virtual matchmaking websites for buyers and sellers and hear about the state of farmers markets in 2014. Later in the show, Erik Hoffner joins in the discuss the role Orion Magazine plays in the world of media and journalism. This program was sponsored by S. Wallace Edwards & Sons. Today's music provided by Snowmine. “Fresh produce makes people feel guilty – because it rots in your fridge if you don't deal with it quickly. If you really want to change America's eating habits for the better – give them healthy food that is ready to go.” [18:00] —Rowan Jacobsen on The Main Course

This week on A Taste of the Past, Linda Pelaccio welcomes guest Gustavo Arellano to discus the history of the taco. Gustavo is the author of Taco USA: How Mexican Food Conquered America, an editor at OC weekly, and a contributing editor to the LA Times. Linda and Gustavo discuss the evolution of the meal we now know as the taco, and how the taco differs around the U.S. This show has been sponsored by S. Wallace Edwards & Sons. Thanks to Pamela Royal. “There’s a time for every taco and a season for every torta.” [12:35] Gustavo Arellano on A Taste of the Past

Forty years ago Kermit Lynch seemed like an unlikely wine hero. A struggling musician with a fledgling handbag business no one, least of all himself, would have predicted his groundbreaking future as a wine importer and retailer in Berkley California. The American wine-drinking landscape has been forever changed by his work. Kermit is the recipient of two James Beard Awards and was knighted by the French government with their prestigious “Legion d’Honneur”. In 1988, Kermit wrote “Adventures on the Wine Route”, which many consider to be the best wine book on the business. Tune in to Evolutionaries to hear his story, in his words. This program has been sponsored by S. Wallace Edwards and Sons “Of all the unsulfured wines I’ve imported, only one of them was 100% consistent.” Kermit Lynch on Evolutionaries

Chris Cuzme and Mary Izett are talking Korean fermentations with Tony Limuaco of Kimcheelicious! Tony is a graphic designer who fell in love with food- specifically kimchi! Tune into this episode to hear Tony explain the true definition of kimchi, and why the term is so often misused. Find out how Tony hopes to combine American staples with the enormous flavor of kimchi! Why does Tony generally make vegan kimchi with mushrooms and kelp? Later, Tony explains why a certain quality of ingredient is needed for kimchi, and explains how to prepare a cabbage for fermenting. What spices does Tony use for his chili paste? Tune in to find out! Thanks to our sponsor, S. Wallace Edwards & Sons. “Kimchi is any type of Korean fermentation. Most people think of it as the fermented napa cabbage, but it can be anything… Kimchi is Korean pickles.” [5:55] — Tony Limuaco on Fuhmentaboudit!

This week on Animal Instinct, Celia Kutcher is talking with Lorelei Tibbetts about pet or companion birds! Lorelei works in New York City where she currently is the manager of The Center for Avian and Exotic Medicine. She has worked exclusively with exotic pets since 2004, and is the chair of her veterinary technician specialty academy, The Academy for Veterinary Technicians in Clinical Practice, where she was a founding member of the Exotic Companion Animal specialty. She is passionate about exotic pet education and enjoys lecturing at veterinary symposiums as well as teaching students at her practice. Find out what types of living environments are good for birds, and whether or not a bird is a good first pet. Learn about the life spans of various birds, and find out what outlets in New York City are best for finding a bird companion. How do birds connect with their owners? Find out how different varieties of perches can affect your bird’s foot health. What food should pet birds eat? Find out on this week’s edition of Animal Instinct! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by PEELS. “I think all animals should have a companion, except for maybe a hamster- they tend to eat each other.” [10:00] “Just like dog and cat nutrition, bird food has evolved. We know a lot more about what’s important to their diet.” [22:45] — Lorelei Tibbetts on Animal Instinct

Cooking Issues returns in 2014 with helpful kitchen tips regarding circulators, distillation, koji, and more! Tune into this week’s episode to hear Dave Arnold and Nastassia Lopez discuss clarification techniques, and why you don’t want to be in the same room as an exploding circulator. Later, tune in for Dave’s home kitchen modification suggestions. Find out why you should install foot pedals for your home sink, and hear why Dave doesn’t stack his mixing bowls by size. This program has been brought to you by S. Wallace Edwards & Sons. “Normal reductions happen at high temperatures, but if you put your substance in a vacuum, you can do reductions at lower temperatures. You get very fresh flavors because you’re not blasting it with heat.” [31:00] — Dave Arnold on Cooking Issues

This week on The Main Course, Patrick Martins sits down with two generations from Carroll Gardens' Marco Polo. Joseph Chirico founded the restaurant in 1983, and his son, Marco, has since become the Executive Chef of Marco Polo. Hear how the restaurant has changed with the surrounding neighborhood and the influence of Marco and the younger generation. Learn why it was difficult to find authentic Italian food in New York City in the 1980s. Find out why Marco Polo imports special equipment from Italy to make pasta, gelato, and cheese in-house. Learn how to make an authentic calabrese-style sausage! Marco Chirico makes light Italian food that leaves you ready for dessert; hear about Marco Polo's dedication to quality ingredients, and how that dedication affects the cuisine. Do family matters ever get in the way in the kitchen? Find out on this week's edition of The Main Course! This program has been sponsored by S. Wallace Edwards & Sons. Music by Pamela Royal. “I was in business when I was a very young boy. My father got me involved with his business when I was sixteen years old. When I came to this country I knew that I wanted to have my own business.” [10:00] “I like competition. Now, there are a hundred restaurants on Court Street!” [13:50] — Joseph Chirico on The Main Course “It's so amazing- the consistency of a dish… People come from all over the world to try that one dish.” [22:25] “Food can taste great, but people eat with their eyes, too.” [32:30] — Marco Chirico on The Main Course

Welcome to the ‘friends and family' edition of The Main Course! Patrick Martins is joined by wife and head of Saxelby Cheesemongers Anne Saxelby! Also in the studio are Mike Edison and Judy McGuire of Arts & Seizures, and Patrick and Anne's son, Max Martins! Tune into this episode to hear discussions regarding Patrick Martins' patented traffic rants, the em dash, the Affordable Care Act website, and publishing. Hear Mike and Judy talk about their experiences writing in the food world, and find out what it's like to be a ghost writer! Find out how Patrick, Anne, Mike, and Judy define hipsters, and hear what's next for the guests' respective shows! This program has been sponsored by S. Wallace Edwards & Sons. “One of the hardest things for people to realize is that there are a thousand different kinds of cheese… People want to believe that there are only a few steps involved with cheesemaking, but it's much more involved.” [12:00] — Anne Saxelby on The Main Course

Lee Rinehart has been Pennsylvania Certified Organic’s Director of Education and Outreach since the summer of 2011, where he is responsible for educational programs and project development. Prior to PCO he worked with ranchers on weed and rangeland management in Texas and Montana, then moved to Pennsylvania in 2007 as NCAT’s Northeast Regional Director and ATTRA Specialist. Lee is also a prior board member for PCO. Thanks to our sponsor, S. Wallace Edwards & Sons. “Agricultural education is not just a learning experience for the farmers and people getting involved with farming, but also for myself.” [3:00] “True agrarianism is about living according the natural and ecological cycles of the seasons.” [26:45] — Lee Rinehart on Greenhorns Radio

On today’s episode of A Taste of the Past, host Linda Pelaccio talks about the huge craze that surrounds fried foods: fried chicken! The guest on today’s show is Michael Twitty, culinary historian of African and African American foods. What makes each fried chicken dish so special? Learn more about the history behind fried chicken, it’s many cultural influences, and what truly makes fried chicken the comfort food for so many. Also find out about Michael’s latest project, The Cooking Gene, which aims to promote greater awareness of African American contributions to the development of Southern cuisine, promote community service and development, support the local economies of Southern communities and African American food producers, and encourage a dialogue that leads to racial reconciliation and healing in communities whose history and culture is a legacy of slavery and the slave trade. Lastly, Tonya Hopkins, The Food Griot, talks about Edna Lewis, and how she has inspired American cuisine today. Also listen to a recent panel at the New School, discussing Chef Edna Lewis at the link below. ( http://youtu.be/J0A3Ba9OhtA) This program has been sponsored by S. Wallace Edwards & Sons “When I make chicken, for me it’s always a transformative, transcendent and ritual experience.” [8:43] “That’s the thing that excites me. We just don’t tell these stories enough.” [22:35] — Michael Twitty on A Taste of the Past “Griot means storyteller. I see the world through the lens of food, and therefore I am food storyteller, or the food griot. [25:10]” — Tonya Hopkins on A Taste of the Past

Get into charcuterie with In the Charcuterie by The Fatted Calf team! This week on The Main Course, Patrick Martins is joined in the studio by Toponia Miller, Taylor Boetticher, and simply “Bailie” to talk about the tradition of cured meats in the United States. Hear about The Fatted Calf's opening in San Francisco, and subsequent expansion to Napa. How do the markets differ in those two areas? Find out why The Fatted Calf does not source all of its pork from California. Should the fear of a HACCP Plan intimidate charcuterie-makers to-be? Learn how the crew uses different types of animal fats, and hear about the distinctive nature of different charcuterie molds! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by The California Honeydrops. “There's very little money in meat- for the farmer, for the producer- and cash flow is very difficult. What you're buying today, you might not make any money off of it until February.” [16:00] — Toponia Miller on The Main Course “At the core, that's what's charcuterie is all about- it's about using everything and also making something that people want to eat.” [17:00] — Taylor Boetticher on The Main Course

This week on The Main Course, Patrick Martins remembers curemaster S. Wallace Edwards, Jr. with his son, Sam Edwards III. Hear about the roots of the family company, S. Wallace Edwards & Sons, and how their ham-curing business gained popularity by selling ham sandwiches on the ferry between Surry and Jamestown, Virginia. How were food safety practices different during the time of S. Wallace Edwards, Jr.? Find out what Sam Edwards III learned from his father about quality, and how the business has changed in the Internet age. Later, Patrick Martins checks in with Larry Bokal of Cannonball Express to talk about trucking culture in the 1930s. Hear how the additions of sleeper trucks expedited deliveries, and how coast-to-coast drives were uncommon until the interstate system. This program has been brought to you by Fairway Market. Music provided by Obey City. “Dry-curing was a common practice from the East to the West Coast. A lot of these techniques were developed before refrigeration. It was survival.” [9:10] — Sam Edwards III on The Main Course “Time tables were always jeopardized by conditions outside of the truck.” [40:00] — Larry Bokal on The Main Course

How do plants experience their surroundings? This week on We Dig Plants, Alice Marcus-Krieg and Carmen Devito are chatting with Danny Chamowitz, professor at the Tel Aviv University and the author of What A Plant Knows: A Field Guide to the Senses. Learn how plants’ perceptions of light and color help them to survive. Find out whether or not plants can smell, and how they react to decay or disease around them. What cause fruit to ripen? Later, find out how plants’ awareness of gravity influence their growth patterns. Do plants have any memory capabilities? Find out all of this and more on this week’s edition of We Dig Plants, and take Danny Chamowitz’s class on Coursera! Thanks to our sponsor, S. Wallace Edwards & Sons. Music provided by SNOWMINE. “Plants must be able to adapt to a very sensory environment without being able to escape from it.” [8:50] — Danny Chamowitz on We Dig Plants

Daniel Delaney is bringing Central Texas barbecue to Brooklyn! This week on The Main Course, Patrick Martins introduces the new HeritageRadioNetwork.org “Op Ed” recordings, and invites Daniel into the studio to talk local food, taste, and regional authenticity. Learn why Central Texas barbecue is unique in its combination of German and Mexican immigrant traditions. Hear how Daniel first got the barbecue bug, and why he decided to start a classic barbecue joint in South Williamsburg. How did Daniel use his background in media to promote and start his business? Tune in to find out what's next for Delaney Barbecue, and why Daniel prefers to smoke heritage breed pork ribs in his eighteen-foot smoker. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to Idgy Dean for today's musical break. “These were butcher shops, not restaurants. All of the food (at barbecue joints) was very basic; it was stuff they had around. There might be some saltine crackers or pickled jalapeños, but that's about it.” [14:10] “Let's not sacrifice flavor to partake in a trend. That said, there are major ecological impacts associated with transporting giant amounts of wood.” [18:20] “Let's be less like Texas and realize that we're in the hospitality business.” [27:25] — Daniel Delaney on The Main Course

Eataly is expanding to Chicago; tune into this week's episode of The Main Course to hear Patrick Martins talk meat and cheese with Eataly's cheesemonger and salumi buyer, Greg Blais. Find out how Greg defines ‘cheesemonger' in 2013, and why Italy's cheese traditions reflect the influence of so many countries. How do FDA regulations affect Greg's buying processes. Learn why you should never mess with a classic like Iberico ham or prosciutto di Parma, and why Greg prefers heavily-aged hams. Find out how the Chicago Eataly location will reflect the surrounding immigrant populations. Americans have been updating European traditions for centuries; how will an Eataly in Chicago alter the city's food landscape? Find out all of this and more on this week's episode of The Main Course! Thanks to our sponsor, S. Wallace Edwards & Sons. Today's music has been provided by Obey City. “What's great about Eataly is that they allow me to support U.S. artisans. I have a lot of American cheeses at the shop.” [14:05] “I'm a believer that governance over foodstuffs is necessary, but I often question the motives… I question the motives of everything; that's why I'm a cheesemonger.” [18:50] “If I can sell you a six-year-old glass of milk, I'm doing pretty good!” [19:20] “Being classic doesn't mean that it's passe.” [27:35] — Greg Blais on The Main Course

Patrick Martins is exploring American and Mexican traditions on this week's episode of The Main Course. Do you think you could survive pre-Industrial Revolution? Tune into Patrick's introduction to learn about the link between survival skills and the mission of the Heritage Radio Network. Later, Patrick talks with Sam Edwards of S. Wallace Edwards & Sons about his family business's 87 years of ham-curing tradition. How did The Fancy Food Show push Edwards' products into the spotlight? Hear about the Virginia terroir, and how Sam deals with food safety regulators on a daily basis. Later, Aaron Bullington joins the show to talk about the unique tortillas that he uses in his San Francisco burrito stop, Burr Eatery. Hear how Aaron took three years to recreate the flavors and textures of authentic Mexican tortillas. What's the secret ingredient in Aaron's recipe? Find out how Burr Eatery educates consumers about pasture-raised meat through its delicious dishes! This program has been sponsored by Whole Foods. Thanks to Pamela Royal for today's music. “It's amazing to me that those who have been in the food world for a long period of time, we all know each other or someone who knows them. When we all get together, it's great to push ideas back and forth and come up with something new.” [9:30] “The peanut-fed hog sort of died out in the 1950s… They let the hogs run wild in the fields after the peanut harvest. They didn't have to feed them any corn or soybeans that they harvested, and it was a way to clean up the peanut fields.” [18:30] — Sam Edwards 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

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

Hear some horror stories from the kitchen on this week's episode of The Main Course. Patrick Martins is joined in the studio by Liz Clarke of Bubby's to talk about all of the things that can go wrong when butchering and working in the back of the house. Tune in to listen to stories about troublesome grease traps and gory wounds delivered by slicers, bandsaws, and knives! What did Liz do when the sewers and grease traps backed up into a restaurant that she formerly worked at? Find out what can go wrong during holiday meals, and how an unreliable staff can be a true nightmare! This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The Hollows for today's musical break. “Slicers are so dangerous, and they're even more dangerous when you're cleaning them. I try to teach to teach my employees- respect the equipment.” [8:10] — Liz Clarke on The Main Course “Kitchens, to me, are one step away from a jail situation…” [33:40] — Liz Clarke on The Main Course

Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick and Tomas chat about home cooking in New York City, and why Tomas' hometown of Houston, Texas is the epitome of the American melting pot. Tomas talks about his time learning to cook in Italy, and why Italian food is so universal. Why is eating horse an acceptable practice in Italy? Hear some of the parallels between cooking and jazz! Later, Patrick calls up Allan Benton to talk about the history of American curing. Find out why Allan began using quality pork for his bacon and hams instead of feedlot animals. This episode has been sponsored by S. Wallace Edwards & Sons. “Nothing can prepare your for cooking in a restaurant other than cooking in a restaurant.” [7:50] “There's a way to get every flavor profile with what Saxelby has, so why not (use American cheeses)?” [23:45] “Jazz is kind of like food; you have to start with basics. You need to know your scales, but from there, you can open it up.” [29:10] — Tomas Curi on The Main Course

Patrick Martins begins today's episode of The Main Course by recalling his recent speech at the 3rd annual James Beard Foundation Food Conference. Hear Patrick discuss gastronomy, taste, and the importance of knowing your food source. Later, Patrick is joined in the studio by Anthony Butler of St. John's Bread and Life emergency food services. Tune in to hear Anthony define hunger in terms of caloric intake, and how St. John's Bread and Life is changing its clients' eating habits to better their health. Learn how the restaurant industry can be instrumental in helping emergency food providers end hunger. Tune in to hear Anthony talk about his upcoming event called 30 Is Enough, and how restaurants are giving back to their neighborhoods in New York City. Learn how the upcoming election will affect poverty in the United States. What have been the best policies for emergency food providers, and how did Ronald Reagan re-establish hunger? Tune in to find out on this episode of The Main Course! This program has been brought to you by S. Wallace Edwards & Sons. “Hunger is an issue of poverty. The issue has really been skewed. It's really an issue of no real wage growth since 1973.” [12:20] — Anthony Butler on The Main Course

This week's episode of The Main Course finds Patrick Martins contemplating food trends. From importing cheeses to nose to tail butchery – Patrick talks about the relative age of the good food movement in the United States and its future. Patrick calls up Jason Neve, Executive Chef at B & B Ristorante, Enoteca Otto Pizzeria, and Carnevino in Las Vegas, Nevada. Tune in to hear about the typical guests at Jason's restaurants, and how the Las Vegas food scene differs from New York's. How are Mario Batali's dishes received out west? Later, Patrick talks with Liz Clarke of Bubby's in Tribeca. Liz recently traveled to Berlin, Heidelberg, Prague, and Strasbourg; tune in to hear which cities had the best regional cuisines. Patrick and Liz also discuss how World War II has scarred Germany, and the Germans affinity for curry. Learn more about European cooking, and how it influenced food in the New World. This episode has been brought to you by S. Wallace Edwards & Sons. “Just like chefs are trying to make the best dishes possible, the farmers we buy from are trying to make the highest quality meat.” [12:07] — chef Jason Neve on The Main Course “American food stems from German food. I'm just shocked… I'm definitely trained by a German chef where everything was just German sauces and fat. [32:38] — Liz Clarke on The Main Course