Good Meat. Why Grass-fed, Pasture Raised, Local Meat Is Better! w/ Deborah Krasner
Join me as I interview Deborah Krasner, author of Good Meat! Listen as Deborah tells all about what she has discovered about factory farmed, industrial meat vs. grass-fed, pasture raised local meat. Did you know that there is potentially more mercury in eggs than in fish. Why? Because in order to add Omega oils to the eggs, the hens are fed fish meal which is basically ground up fish. The issue is that there are no standards or agencies inspecting those fish for mercury levels before they are ground up and fed to the hens!
Do you know what a real egg should look like? Do you know what good meat should look like, taste like, smell like? Is your beef genetically modified? What is factory farming or industrial farming? How is it contributing to global warming? Did you know that industrial farming and factory farming are the biggest contributors to the dead zone in the Gulf of Mexico a long with the use of pesticides, insecticides like round up? Do you know that your basically eating poisoned meat when you buy meat from factory farms or industrial farming. Not to mention the major health issues in the animals and the end product that consumers eat. In addition to the inhumane practices that are used on the animals in these concentration camps.
How did we get here? Every time consumers demand more food for less money, short cuts need to be taken and standards are lowered. You vote for cheap, processed food every time you open your wallet. Support your local farmers and find out why.
Deborah Krasner is a CCP (Certified Culinary Professional) and the author of the James Beard Award-winning book, THE FLAVORS OF OLIVE OIL, which was also a finalist for the Jacob’s Creek International Food Media Award. In addition, she is the author of four other books, including the IACP Award Finalist KITCHENS FOR COOKS. She has written for such magazines as Eating Well, Real Simple, Wine Enthusiast, Vegetarian Times, Parade, Bon A
ppetit and Food&Wine, She has taught numerous cooking classes at Sur La Table and Cookworks stores, and has also taught at Macy’s De Gustibus and The Greenbriar Symposium for Professional Food Writers.
A celebrated kitchen designer, she designs kitchens coast to coast. She created a notable kitchen for celebrated cookbook author Marcella Hazan, and helps make great kitchens for serious home cooks. Her kitchen design website is kitchensforcooks.net
Interested in learning how to cook with organic, pasture-raised, grass-fed beef? Try one of Deborah’s extraordinary, all inclusive, culinary vacations: CulinaryVermont.com or ItalyOnAPlate.com
Up Close & Personal w/ Cigar Maker, Nick Perdomo Jr.
It was a real pleasure to interview Nick Perdomo Jr., founder and president of Perdomo Cigars. A remarkable family story that spans almost 3 generations. Starting with his grandpa Silvio who started his cigar careen in the 1930′s. Silvio apprenticed first at Cuesta y Cia in the early 1930’s before leaving to practice his art at the H. Upmann factory from 1937 to 1945; and at the famed Partagas factory until 1959. It is also where his son, Nick Perdomo, Sr. was born and began his apprenticeship in 1948 at the Marin & Trujillo factory before earning accolades for his craftsmanship and making his own way to join his father at Partagas. “Things were going so well then, my father and I were
just beginning to establish ourselves and obtain recognition for our work,” said Nick, Sr., an imposing wrecking ball of a man with a soft voice and a heart as big as his frame. “But then Castro destroyed everything – our country, our lives and our freedom.”
Listen as Nick recounts his family’s story and shares how he went from Navy Air Traffic Controller to reviving his grandfather’s and father’s dream of creating some of the best cigars.
Ziata Wines: Karen Cakebread & Winemaker Ann Vawter
Listen to this incredibly interesting interview with Karen Cakebread and winemaker Ann Vawter as they share their stories and wine adventures.
Karen Cakebread
Twenty-two years of representing the Napa Valley and its wines around the world gave Ziata Wines owner/founder Karen Cakebread the desire and know-how to develop her own wine brand, which she named in honor of her mother, Annunziata, and officially launched in March 2008.
Karen is a well-known representative of and cheerleader for the Napa Valley. Her wine experience started with Cakebread Cellars, for which she worked for 18 years. While living in Hong Kong, she assisted with the winery’s marketing efforts in Hong Kong and in Singapore. After moving to the Napa Valley in 1989, she oversaw the winery’s educational, corporate hospitality and international marketing efforts. She also managed the winery’s American Harvest Workshop, an annual event that brings together noted chefs, artisan food purveyors and media to help build awareness and improve the availability and marketability of American wine and food products.
Anne Vawter’s fascination with wine began in her teens in Walla Walla, Washington. As her father was discovering new wines in that region, he imparted his interest to Anne. Having grown up on a dairy farm, Anne had a desire to remain in agriculture, and she set her sights on becoming a winemaker. Anne graduated with a B.S. in viticulture and Enology from the University California, Davis, after which she worked for wineries in Washington, Napa, and Chile. Most recently, Anne has been fortunate to spend four years with Paradigm Winery in Napa Valley under the tutelage of Heidi Barrett. Anne is now excited to be working with a small number of excellent wineries as their winemaker, helping to produce wines that best express the goals of these fine properties, as well as launching her own fine wine: RedMareWines.com
Clay Mauritson with Mauritson Wines
Join Freda, The Wine Wench, as she interviews head winemaker, Clay Mauritson, from family owned and operated Mauritson Wines. Known for their Zinfandels, Mauritson is a winery, like many other of the family owned winery’s, that prides itself on preserving terroir and refraining from manipulating the grapes for the sake of a rating. All but 35 years-old, Clay has been working with wine since he was in diapers. His family has been growing grapes for over 140 years and owns some of the best vineyards in Sonoma Valley. Listen to Clay tell his story about how he got into winemaking, his vision to take his family vineyard to the next level and open a winery, what is important to him as the head winemaker and get enlightened about how corporatization within the wine industry is starting to take its toll on the growers and the winemakers.
Listen to full interview here.
Thomas Houseman On Sustainable Viticulture from Anne Amie Vineyards
Listen to this int
erview with Thomas Houseman, head winemaker, from Anne Amie Vineyards. The winery is named after Dr. Robert Pamplin’s, the owner of Anne Amie Vineyards, two daughters. Even though you want to pronounce it as it sounds, the name is pronounced Anna-me. Located in Oregon this family owned, low production winery practices sustainable viticulture (Salmon Safe and LIVE certified) and makes some fantastic Pinot’s as a result. They have many award winning wines in their portfolio including 92 pts and BEST BUY
award from Wine & Spirits for my favorite 2007 Anne Amie Pinot Noir. These wines are very versatile and can be purchased to drink now or cellered for 5 to 10 years. Meet Thomas and learn more about this awesome Oregon winery that is protecting the environment and making fabulous wine, one grape, one bottle at a time!
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