The Dairy Show

Del Posto Spinach Garganelli al Ragu Bolegnese Video

Congratulations to the restaurant Del Posto, which was reviewed in the New York Times today and received four stars.  I've never been, but I do know they use a lot of Ricotta from our friends at Dancing Ewe Farm.

On the NY Times Diner's Journal Blog they embeded a couple of video's that were recently made a Del Posto.  I was especially impressed with the demonstration of how they made their Garganelli Verde al Ragu Bolegnese.  This post doesn't quite fit in with the usual themes of the blog, although it is about cooking and I did mention Dancing Ewe, but I thought this video was so cool I had to share it.

 

Green Beef: A Story of Grass-Fed Beef

As some of you may know, I've been spending a lot of time working on a project on Grass-Fed and Finished beef.  Those of you who didn't know that are probably saying-'wait a minute what does beef have to do with Dairy?'  Well that's a fair question, but the reality is that the dairy industry wouldn't exist if there wasn't also beef being produced.  In this video, however, we don't focus on beef derived from Dairy farms, but instead take a look at Grazin' Angus Acres, a completely Grass-Fed and Grass-Finished cattle ranch in Ghent NY.

On Wednesday April 21st at a Slow Food NYC University Event, an advanced preview of the film was shown followed by a great discussion with Dan Gibson from Grazin' Angus Acres, Betty Fussell, Jake Dickson of Dickson's Farmstand Meats, and Josephine Proul, the Chef at Local 111.  Overall the evening was a great success and the panel discussion added further context to the video. 

April 21 Slow U: Green Beef

On April 21st come and shake the hand that feeds you at Slow Food U: "Green Beef". The evening will begin with a special trip via video to Columbia Country NY to visit a completely grass fed and grass finished cattle operation. In this special preview of a program due out in early summer, Michael Crupain (of TheDairyShow.com) will take you through the process of raising cattle for Beef from pasture to plate starting at Grazing Angus Acres farm and finishing in the kitchen of restaurant Local 111, just a few miles from the farm. Along the way he'll stop and talk biology, history with Betty Fussell, nutrition with Marion Nestle, and climate change with Anna Lappe.

After the short film, Dan Gibson, Owner of Grazing Angus Acres, Betty Fussell, culinary historian and author of Raising Steaks: The Life and Times of American Beef and The Story of Corn, Josephine Proul, executive chef of Local 111 restaurant in Philmont, NY, Jake Dickson of Dickson's Farmstand Meats in the Chelsea Market, and Michael Crupain will be on hand for a panel discussion about grass-fed grass finished beef and will also answer your questions.

As an extra special treat, chef Proul will prepare a dish featuring Grazing Angus Acres beef for everyone to try, paired with NY State Wine.

Proceeds from this event will support the activities and programs of Slow Food NYC.

Location: Astor Center - 399 Lafayette St. (at East 4th St.); Manhattan [Site]

Time: 6:30 pm - 8:30 pm

Tickets:
Slow Food Members: $25 - use promotional code SFNYCMEM
Non-members: $35 - use promotional code SFNYCNON

www.astorcenternyc.com/class-slow-u-green-beef.ac

Slow Food NYC Presents: The Art of Eating In

On Saturday Night, March 20th stay in with Slow Food NYC and Cathy Erway, author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove , as she discusses the eco-conscious reasons for eating in, and how to fit cooking into your everyday schedule.  Cathy will demonstrate easy-to-make recipes from her book while we talk about ways to reduce waste and the volume of disposables in take-out food; edible and nutritious plants that you can forage for in parks; and how to throw dinner parties that are low-stress and low-effort for the host. We'll also be discussing the aftermath of the Week of Eating In challenge hosted by Huffington Post Green, which more than 1,000 people have pledged to do for the week of Feb 22-28. Come join the party and eat in with us!

Proceeds from this event will benefit the programs of Slow Food NYC.

Location: Astor Center – 23 East 4th St. (at Lafayette St.); Manhattan [Site]

Time: 6:00pm - 8:00pm

Tickets:
www.astorcenternyc.com/class-slow-u-the-art-of-eating-in-with-cathy-erway.ac

Slow Food Members - $25 (use promotion code SFNYCMEM)
Non-members - $35 (use promotion code SFNYCNON)

Great News for Pizza

There's was great news in the world of pizza yesterday when Grub Street, the blog of New York Magazine reported that Anthony Mangieri is finally resurfacing.  Anthony the former owner of Una Pizza Napoletana closed shop a couple of months ago, because he wanted to try out life on the west coast.  He made probably the best neopolitan style pizza in NY.  Not only were the technique and ingredients great, but his passion made it even better and worth the $20 or so dollars it cost. 

To relate this post more to Dairy, I'll tell you that Anthony was using Buffalo Mozzarella on his pizza, made by its only US producer, which is located in northern California, so I imagine he'll continue at the new place.

I wish Anthony good luck on his new place, scheduled to open in May and I can't wait to try it on my next visit to SF.  Maybe we'll even get Anthony to do an episode of The Dairy Show!

Slow Food NYC Presents: The Locavore Hunter

We've got a pretty interesting Slow U coming up on Saturday March 13th.  Check out the description belo and the article and video from the New York Times about the Locavore Hunter, Jackson Landers. Then buy tickets here.

Description:

Do you find yourself looking for sources of meat that are local, free range, hormone and antibiotic free?  Whitetail deer are roaming rural and suburban New York and New Jersey in record numbers and may be as 'free range' as meat can get.

On March 13 from 2 to 5pm, join Slow Food NYC for an afternoon with locavore hunter, writer and instructor, Jackson Landers.  Learn the basic information that an aspiring locavore hunter needs to know to start hunting deer for food.  Techniques will be discussed that allow even apartment-dwelling urbanites to hunt, dress, age and butcher their own meat for the cost of a few tools and a hunting license.  No pickup truck required.

Jackson will also demonstrate how to butcher a venison hindquarter and a back strap using only the utensils and appliances found in a typical kitchen, while the staff at Jimmy's 43 will assist in cooking the back strap and select hindquarter cuts for the class to try.

Proceeds from this event will help support the activities and programs of Slow Food NYC.

About Jackson Landers:

Jackson attended Hampshire College and Virginia Commonwealth University.  He took up hunting as an adult in order to obtain meat without supporting factory farms.  Jackson teaches complete two day courses for adults to learn everything necessary to hunt deer, including basic marksmanship on a rifle range, a live field dressing demonstration and butchering.  Students cook and eat the deer that they helped to dress.  His classes have been the subject of an article in the New York Times, a video documentary in the Times' web edition, coverage on NPR and he will also be featured in an upcoming HBO documentary, directed by Barbara Kopple.  He is the author of 'Deer Hunting for Locavores' and is currently working on a second book about hunting and eating invasive, non-native species.     

Jackson lives near Charlottesville, Virginia with his wife, and two small children.  Ages 3 and 6, they refuse to eat broccoli or green beans, but enjoy flipping through National Geographic and speculating as to what the hippos and giraffes might taste like.

Tickets available at Brown Paper Tickets. 

Food Curated Presents: Dickson's Farmstand Meats

Liza Mosquito de Guia (@SkeeterNYC) produces fantastic videos about local food over at FoodCurated.com.  Her latest feature is on Dickson's Farmstand Meats.  This new butcher shop in the Chelsea Market is a real butcher shop and gets all its products from the local area.  I recently shot an interview with Betty Fussell in the shop for a Dairy Free project I'm working on and you'll hear more about soon.

The folks over at Dickson's are really great and Liza's video's do a nice job of telling their story.  Watch the video's below (after the jump) and check out Liza's others at FoodCurated.com. 

Coming Soon Dairy Show Episode 3--Rainbeau Ridge and Blue Hill at Stone Barns

We have a full length episode of The Dairy Show coming out in the beginning of August September (Sorry of the Delay, but stayed tuned because its going to be great).  This episode will feature Rainbeau Ridge, a farm in Bedford Hills New York, where owner Lisa Schwartz makes amazing goats milk cheeses.  We will follow the cheese down the road to Blue Hill at Stone Barns in Pocantico Hills, where Chef de Cuisine Josh Lawler will show us how to cook with it.

Food Systems Network

Food Systems Network NYC has selected Episode 2 of the Dairy Show as the April feature for their new NY Regional Food Systems Film Showcase.  Episode 1 was featured in this installment of this showcase.

Food Systems Network NYC is an organization working toward universal access to nourishing, affordable food. Through collaboration, education, and advocacy, the Network is helping to establish a just and vibrant regional food and farm economy that promotes human and environmental health and prevents hunger.

I would like to thank the members of the Food System Network for selecting The Dairy Show again for this honor.

Food Systems Network NYC

Food Systems Network NYC has selected Episode 1 of the Dairy Show as the first feature of their new NY Regional Food Systems Film Showcase.

Food Systems Network NYC is an organization working toward universal access to nourishing, affordable food. Through collaboration, education, and advocacy, the Network is helping to establish a just and vibrant regional food and farm economy that promotes human and environmental health and prevents hunger.

I would like to thank the members of the Food System Network for selecting The Dairy Show for this honor.  I would also like to thank Karen Correa of the Eat Well Guide for making the introduction.