The Beyond Organic Radio Show
   
 Listen
   
 Show Archive

 Insight Archive

 Show Podcast

 Insight Podcast

   
Hot Topics
  • GMOs
  • Obesity
  • Seafood
  • Organic Food


  • Quick Search



    Produced by

    Straus Communication

    Icile Network

    Click here to join our RSS feed

    Now Playing
    Program ID - bo031605


    Cooking the Whole Animal



    For top chefs and trend following foodies, a menu of deep fried calf's eyes, fish sperm crepes and roast bone marrow, is fast becoming the height of haute cuisine. It may mean finding an obscure rat meat recipe from China or making use of organ meat, offal or other parts of an animal that usually get thrown into the trash. Such extreme cooking is spiking the interest of restaurant goers at well-known restaurants around the world. They're finding out that gourmet fare can come from the unlikeliest parts of an animal; that in addition to great taste, "whole animal cooking" reduces waste and breaks down the prejudices of what most people think of as an acceptable cut of meat. Join host Jerry Kay, publisher of the Environmental News Network as we learn how whole animal cooking connects to sustainability, the culinary arts and our prejudicial food history.


    This Week's Guests:

    Fergus Henderson — Author/Chef, St. John, London, UK

    Chef Henderson’s recipe book “The Whole Beast: Nose to Tail Eating” includes some of the dishes he serves at his own restaurant, St. John in London. These include grilled, marinated calf's heart and rolled pig's spleen.


    Chris Cosentino — Chef, Incanto restaurant, San Francisco, CA

    Cosentino is a veteran of a handful of prestigious restaurants around the country. He was recently honored by the culinary arts organization, the James Beard Foundation when it invited him to prepare dinner at the James Beard House as a “Rising Star of American Cuisine.” He frequently uses whole animal cooking techniques.


    More information:

  • St. John restaurant
  • Incanto restaurant




  • Resources for Journalists:

    Journalists who are interested in researching stories related to any Beyond Organic show topic are encouraged to contact Straus Communication for additional resources, including trend data, background materials, experts, statistics, images and more. The service is free.

    Please contact Michael Straus at 415-777-1170 x 302 or email for more information.


     


    Sponsors:











    © Straus Communications LLC 2000-2006       Copyrights & Trademarks