29
June
2009
Through the use of immersive audio techniques, creative field research and offbeat humor, we explore the history and chemistry behind the foods we take for granted, the cultivation and love that goes into producing them, and the various culinary techniques that allow them to sing on your plate. So much more than your average cooking show, we concentrate less on recipes and more on, well, ingredients!
Much like the farm to table movement, each episode will take you on the journey of one notable edible, from inception to ingestion! Here’s how it all breaks down….
.. ..
Segment 1:
The Root root 1 |roōt; roŏt|
noun
1 the part of a plant that attaches it to the ground or to a support, or to a greater or more fundamental whole; the end or base
2 the basic cause, source, or origin of something; the essential substance or nature
This is where we dig down into the dirt to bring you everything you never dared to know about your food. How many different species of mushrooms are out there? How does the USDA determine their grading system for beef? Can you stop up an acid leak with a chocolate bar?
But we promise you…no boring history lessons! This is RadioLab for the gastronomically inclined; a Square One about meat instead of math!
Children of the 80’s, we know you know what we’re talking about.
.. ..
Segment 2:
The Field field |fēld|
noun
1 an area of open land, esp. one planted with crops or pasture; or a place where a subject of scientific study or artistic representation can be observed in its natural location or context.
2 a particular branch of study or sphere of activity or interest : we talked to professionals in various fields.
Basically, we’re heading right to the source…to the big dogs of their industry, the experts of their field. We’re talking to farmers, restaraunters and shop owners about the ingredients they know best. The authorities on apples! The wizards of wheat! The connoisseurs of cheese!
.. ..
Segment 3:
The Kitchen kitchen |ˈki ch ən|
noun
1 a room or area where food is prepared and cooked.
phrases
2 everything but the kitchen sink- informal humorous everything imaginable.
We’re not forgetting that this is a radio show. We love The Food Network as much as the next guy, but no one wants to listen to us cook on air. That’s why we’re saving the recipes for the website, and dedicating this segment to the method behind the meal. Just like an Olympic swimmer learns to doggy paddle before they do the 4×100m freestyle, a chef has to rock a perfect roux before leaping to crayfish gumbo. We’re talking fundamental building blocks…not only how things work, but why.
.. ..
Segment 4:
The Table table |ˈtābəl|
phrases
1 at table seated at a table eating a meal.
2 lay something on the table make something known so that it can be freely and sensibly discussed.
Here’s where we want to connect with you, our beloved listeners, to really talk turkey (or chocolate, or Wisconsin sharp cheddar). We want to answer your burning culinary questions, hear your suggestions for upcoming episodes, and swap recipe ideas and cooking tips. And don’t forget, every donation of $10 or more gets your name dropped on-air, and enters you to win fabulous prizes from our online store!
Our first episode is set to air in late July or early August of 2009, to coincide with the arrival of the most spectacular summer produce. Sweet corn, heirloom tomatoes and the debut of The Main Ingredient? Talk about a bumper crop! So keep checking in with our website for updates and details, and save a space on your ipod…it’s going to be a yummy ride.
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8
July
2009
Egg guru Howard Helmer, from the American Egg Board, teaches The Main Ingredient team how to make a perfect omelet! Full disclosure: His comes out much better than ours.
Don’t forget to tune in to our podcast for a full interview with Howard, and more about the incredible edible!
themainingredient All About the Show 2 Comments » |
13
July
2009
So here it is folks, the subject of our blood, sweat and tears, the fruit of our loins, our first episode! We are proud parents indeed.
Our inaugural show, The Egg, takes you on a humorous and musical journey of this most versatile of ingredients, from its historical and mythological origins to its modern culinary uses. We speak with the Incredible Egg Man himself, Howard Helmer, from the American Egg Board (who also holds a Guinness World record for making omelets the fastest.) It’s educational, informative, and a whole lot of fun!
So take a listen, tell us what you think, and then tell all of your friends. And be sure to subscribe (it’s free), so our quality content can be delivered right to you every month.
Enjoy, and thank you for being a part of The Main Ingredient!
themainingredient All About the Show 3 Comments » |
14
July
2009
Our favorite egg enthusiast, Howard Helmer, provides us with the recipe for the perfect quiche! This was going to be part of our interview in Episode 1 of our podcast until the cops showed up.
You’re just going to have to listen to the episode if you want to know what that means.
themainingredient All About the Show 2 Comments » |
11
August
2009
We proudly present you with our second episode, dedicated to our favorite summer fruit, the TOMATO! Here’s how it all breaks down…..
Opening: (00:00:00-00:01:33)
Segment 1: The Root (00:01:34-00:18:15)
We explore the history and mythology behind that delectable love apple, the tomato, from it’s maligned beginnings to its rise as a pop culture icon.
Segment 2: The Field (00:19:12-00:32:45)
An exclusive interview with the ultimate tomato expert, proprietor of Eckerton Hill Farm and writer of Heirloom: Notes from an Accidental Tomato Farmer, Tim Stark.
Segment 3: The Method (00:33:12-00:37:40)
Where we learn the proper procedure for peeling and sun-drying tomatoes.
Segment 4: The Table (00:38:25-00:42:12)
We sit down with one of our listeners to answer a question from last month’s episode, how do you use duck, quail, or goose eggs?
Closing (00:42:13-00:44:14)
Make sure to keep checking the website for exclusive interviews, recipes, and videos, and of course, for our upcoming episode, HONEY!
themainingredient All About the Show 2 Comments » |
16
August
2009
Celebrity tomato farmer Tim Stark, our featured guest on Episode 2, talks about his favorite tomatoes in this mini-video.
What’s your favorite? Email us at TheMainIngredient.podcast@gmail.com and let us know! (We’re partial to Brandywine).
themainingredient All About the Show 1 Comment » |
27
September
2009
After sorting through millions of years worth of history, battling technical difficulties, and daring to take two days of vacation, we couldn’t be prouder of our third episode, HONEY, a little late to launch, but truly spectacular! We hope you all agree. Here’s how it all breaks down…..
Opening: (00:00:00-00:01:33)
Segment 1: The Root (00:01:33-00:16:19)
We explore the history and mythology behind this sweet elixir, beloved not just as a delicious foodstuff, but as the secret ingredient in health and beauty products worldwide!
Segment 2: The Field (00:17:30-00:28:25)
An exclusive interview with a true busy bee, Andrew Cote, maker of Andrew’s Local Honey and founder of The NYC Beekeepers Association and the philanthropic organization, Bees Without Borders.
Segment 3: The Method (00:29:10-00:35:35)
Today we’re all about true food science, figuring out how to effectively substitute honey for sugar in baking.
Segment 4: The Table (00:36:20-00:39:09)
We sit down with one of our listeners to answer a question from last month’s episode….or do we?
Closing (00:39:09-00:40:28)
Bee sure (ha ha) to keep checking the website for footage of a real honey harvest, video of Andrew explaining how honey gets from bee to bottle, and of course, for our upcoming episode, PORK, featuring an interview with Craig Haney, Livestock Manager for the Stone Barns Center for Food and Agriculture!
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11
October
2009
Hi podcasters. Fred Zorn here. I really hope you enjoy this little video as much as I have enjoyed studying the subject matter. Bees are awesome! The centered titles were intentionally done so large, so that they could be read on those little mp3 player screens. I put a lot of hard work in to this so I hope you find it in your heart to donate to The Main Ingredient. That way we can continue to bring you content like this.
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16
November
2009
The Main Ingredient was honored to attend Cook.Eat.Drink.Live on Sunday November 8th, at The Tunnel/La. Venue in Chelsea. The event featured a large sampling of ultra-premium gourmet foods and spirits, plus appearances from some of the city’s premier chefs. We know, it’s a hard-knock life!
We were also thrilled to interview Joey Campanaro, chef/owner of The Little Owl and owner of Market Table in NYC. Check it out here, along with original musical accompaniment by our own Fred Zorn!
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