Your faithful and appreciative hosts,

Fred and Sarah Z.

We also explore the haunted history behind that crazy name, Spuyten Duyvil, and Fred delights all with his original Beer Rondel! It’s a true holiday spectacular.

If you’d like to learn more about Sly Fox, visit www.SlyFoxBeer.com….

….and if you’d like to learn more about us, visit The Main Ingredient on Facebook and become a friend. We love speaking with our listeners!

Jeremy Cowan, Founder/Proprietor of Shmaltz Brewing Company (makers of He’Brew and Coney Island Lager) shares his passion for beer with us (and a few glasses of cask ale) while all around revelers celebrate the festival of lights!

(Fun Extra: Fred tries his hand at writing Klezmer music).

L’Chaim!

We present to you a classic TMI mash-up video of our adventures at Winters Eve at Lincoln Square, accompanied, of course, by original music from Freddie Z. We also shine a spotlight on our favorite main ingredient of the evening, Kabocha squash!

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!

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!

What’s your favorite? Email us at TheMainIngredient.podcast@gmail.com and let us know! (We’re partial to Brandywine).

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!

You’re just going to have to listen to the episode if you want to know what that means.

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!

Don’t forget to tune in to our podcast for a full interview with Howard, and more about the incredible edible!

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.