The Main Ingredient's PORK episode is out now!

May 9, 2010 - PRLog -- Opening: (00:00:00-00:01:34)

Segment 1: The Root (00:01:34-00:24:00) We’re talking good old religion….exploring ancient texts to divine why pork is both revered and abhorred in different cultures worldwide.

Segment 2: The Field (00:24:00-00:35:34) We couldn’t be more excited to speak with Craig Haney, the livestock manager at Stone Barns Center for Food and Agriculture. At once a working farm, kitchen, exhibit, laboratory, campus and classroom, the center encourages positive change in agricultural policies and food related practices. And it’s a huge inspiration to our humble farm-to-table podcast!

Segment 3: The Method (00:35:34-00:42:10) How could we do a Pork episode without highlighting all the different ways to prepare everyone’s favorite other-white-meat product: Bacon?

Segment 4: The Table (00:42:10-00:45:27) We’re sitting down at the table to really talk turkey with our listeners…we mean bacon.

Closing (00:45:27-00:46:52)

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Part of the reason why it’s so hard to do a quick turnaround on our podcasts (besides all the time it takes to deliver such top notch audio production of course), is that there’s always so much interesting info and history to wade through on all of our chosen subjects. It’s almost impossible to decide what to keep and what to throw away. That’s why we’re declaring the next month Pork (leftovers) month! We’ll be airing frequent blog posts highlighting many of the unused (but no less intriguing) facts, figures and fabulous stories we discovered on our porky quest!

Of course, keep checking the site for other fun features, like “How Does our Garden Grow?”, footage of our day with the piggies at Stone Barns, and of course, our next episode, BUTTER. We’ll be doing an interview with creative cupcake impresarios and husband-and-wife team, Allison and Matt Robicelli!

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A humorous, musical podcast for food geeks, we take you on the journey of one notable edible, from inception to ingestion. So much more than your average cooking show, we concentrate less on recipes and more on, well, ingredients!