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Tracking Your Turkey

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Tuesday, November 16, 2004

Ruth Reichl, Editor in Chief of Gourmet magazine, explores the new trend of raising turkeys the old-fashioned way. Patrick Martins and Todd Wickstrom, founders of Heritage Foods USA, explain how their customers get to know their poultry—from choosing the farm on which it’s raised, to watching its progress via a farm web-cam. And Brian Halweil, author of Eat Here looks at what it means to seek out local foods in a global market. Then, two-time Heavy Weight Champion of the World George Foreman celebrates the art of grilling with his latest cookbook: Indoor Grilling Made Easy. Next, dance critic Robert Gottlieb studies the legacy of George Balanchine in The Ballet Maker. Finally, Peter Steinhart looks at why humans draw, and what drawing can depict that photography can’t, in The Undressed Art.

Ruth Reichl, Patrick Martins, Todd Wickstrom, and Brian Halweil

Ruth Reichl joins Leonard Lopate for a discussion of sustainable farms, slow food, and local produce. They’re joined by Patrick Martins and Todd Wickstrom of Heritage Foods USA, and Brian Halweil, Senior Researcher at Worldwatch Institute and author of Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket.

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George Foreman

George Foreman gives us a tour of his latest cookbook: Indoor Grilling Made Easy.

Music: Jump Start and Jazz, Wynton Marsalis: "Ragtime" / "1/2 Fiddle Bow Real"

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Robert Gottlieb

Robert Gottlieb on the life and work of George Balanchine: The Ballet Maker.

Events: Robert Gottlieb will be giving a talk and signing books Tuesday, November 16 at the Barnes & Noble at Union Square at 7PM

Music: A Balanchine Album, The New York City Ballet ...

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Peter Steinhart

Peter Steinhart explains why humans draw in The Undressed Art.

Events: Peter Steinhart will be speaking and signing books on:
Thursday, November 18th at 6:30 p.m.
The School of Visual Arts
209 East 23rd Street

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