THE WEEKLY REWIND
Read about us in The New York Times.
Look to last week's Why We Cook for tips on blanching and braising seasonal veggies from our first-class chef-in-residence, Erica Wides. Also last week: Zak Pelaccio and Jori Jayne Emde sat down with short film producers Staci Strauss and Craig McCord of thepeoplewhofeedus.com, to report on the marriage of high-tech film production and low-tech Slow Food practices. On At the Root of It, Erin Fitzpatrick hosted Grant Phelps, Chief Winemaker for Viu Manent, the leader in Chilean Malbec. Grant spoke eloquently on the need to re-make the image of Chilean wines abroad, and on the country's potential for iconic wine production. Severine von Tscharner Fleming's weekly survey of young American farmers, Greenhorn Radio, went to Arkansas last week to visit with Josh Harden of Laughing Stock Farms. On the second episode of Eat to the Beat, Sarah Obraitis took on the off-beat topic of restaurant playlists and found that there's more to them than meets the ear. Don't miss her interview with audio guru Robert Drake, who has mastered the art of designing a business image through music. HRN's interview with special guest Joe Bastianich is up on the site. Aspiring restaurateurs: don't miss Joe's tips for opening a successful eatery! The Edible Communities show, hosted last week by Deborah Schapiro of Edible Green Mountains, featured the premier of what will be a re-occurring segment on how to care for your garden's changing daily needs. Forty-year gardening vet and spokesperson for The National Gardening Association, Charlie Nardozzi, will be giving tips on how to maximize your garden's bounty throughout the year. And once again, the Farm Report canvased the country to bring you your farmers in their own words.
On the Main Course Patrick Martins and Katy Keiffer talked about curing meat with Amy and Romy of the soon to open Purple Yam in Brooklyn and formerly of Cendrillon, Cesare Casela from Salumeria Rossi and Taylor Boetticher from Napa Valley’s own Fatted Calf. On the Q Report Mark, Ed and Patrick talked about Green Spaces with Maura Rockcastle from Field Operations, the lead design firm for the High Line on New York’s Lower West Side and Thomas Hunt, a Policy Analyst for the City of New York. Finally Anne Saxelby will talk genetics with two of the cheesemakers she supports at the most excellent Saxelby Cheesemongers located in the Essex Street Market at the base of the Williamsburg Bridge.
The Heritage How -To's are in full swing. Bake the perfect loaf with Dick Bessey, and next week, make an authentic Roberta's pizza at home with Anthony Falco, head pizzaiolo at New York City's hottest pizzeria.
THIS WEEK ON HRN
- Monday – Edible Communities – 5pm
- Monday – Eat To the Beat – 7pm
- Tuesday – At the Root of It – 4pm
- Tuesday – Why We Cook – 6:30pm
- Thursday – Urban Foragers – 3pm
- Thursday – Greenhorn Radio – 4pm
- Friday – Heritage Farm Report – 4pm
- Sunday – The Main Course – Noon
- Sunday – The Q-Report – 1pm
- Sunday – Cutting The Curd – 3:30pm
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Dear Heritage Foods USA Supporter, 
