Camp Bacon: "The King Of All Meats"
[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2016/07/Camp-Bacon-22The-King-Of-All-Meats22.mp3"][/audio] Fidel Galano was born and raised in New York City’s Spanish Harlem to immigrant parents from Cuba and Puerto Rico. By day he works at the EPA’s Ann Arbor office, and by night he whips up inspired versions of classic Cuban and Puerto Rican dishes.
Camp Bacon: Breed, Feed, And Welfare
[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2016/07/Camp-Bacon-What-Makes-Meat-Good.mp3"][/audio] Val Neff-Rasmussen is a food finder for Zingerman’s Mail Order. Her work includes overseeing the sourcing for all new meats sold through ZMO. When she’s not touring farms and finding exciting new breeds, she’s writing for The Feed, a blog that tells the stories of the secret life of the foods we sell and love. In this talk at Zingerman’s 7th Annual Camp Bacon, she answers the question on every meat-lover’s mind: What gives meat flavor?
Camp Bacon: Of Bondage and Bacon
[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2016/07/Camp-Bacon-Of-Bondage-And-Bacon.mp3"][/audio] The rendering of lard in big wash pots over fire. Crackling skin with a little salt. These are the memories of Cordelia Thomas, a former slave woman on a Georgian plantation. To her, plantation food consisted of more than just chitlins and soul. To Christopher Wilson, Cordelia’s story is part of a bigger picture of the complex history of the food that slaves ate.
Michael Dimin, John T. Edge, Ari Weinzweig & Renato Sardo
This week on the Main Course, Patrick Martins holds down the show solo and is joined by founder of Sea To Table, a family operation that seeks out sustainably managed fisheries needing better access to markets, providing a direct connection between fishermen and chefs.