Sustainability in BBQ from Heritage Radio Network

blue-smoke-barbecue-ribs

When our friends at Heritage Radio Network attended the Big Apple BBQ Block Party the weekend of June 8th, 2013 in New York City, it started a conversation about sustainable sourcing and barbeque.┬áIn the past, barbeque was a reflection of what was around in your area. The geography was reflected in the cuisine – you bought what was nearby and cooked it. However, as time went on, the barbeque world moved more towards industrial agriculture. Restaurants across the nation served what customers wanted, not what was necessarily available to them. Go to any BBQ joint and you can get ribs or brisket, so where can everybody in the country get your supply of ribs from? Not your small farmer, but big giants like Smithfield, who also seemed to be a sponsor at the Big Apple Barbeque. Tune-in to learn more about sustainability in BBQ from Heritage Radio Network!

http://www.heritageradionetwork.com/episodes/4482-HRN-Prime-Episode-19-In-the-Field-Sustainability-in-BBQ

About leah eden

As a cultural anthropologist who has done a lot of research for the world's largest food companies, Leah knows that food matters. She received her Bachelor of Arts in Cultural Anthropology from Boston University then spent the next 8 years conducting research into how consumers think about health and food issues in American culture. In 2012, Leah said goodbye to Old Bay and hard-shell crabs in Baltimore, MD and moved to Brooklyn, NY to start her Master's degree in Food Studies at New York University.