Honeybee Losses, Colony Collapse, And The Four 'P's ("The Food Guys," September 14, 2014 and June 2, 2019)
The Food Guys, Jon Jackson and Greg Patent, discuss the recent large-scale disappearance of European honey bees, both wild and managed. Although the phenomenon known as Colony Collapse Disorder probably peaked in 2007, twelve years later, honeybee losses remain high, thanks to the “four p’s” — poor nutrition, pesticides, pathogens and parasites.
The Trouble With CAFOs ("The Food Guys," July 26, 2015)
The Food Guys detail problems with antibiotic use at concentrated animal feed operations (CAFOs), discuss ethical concerns over treatment of animals, and question the claim that CAFOs are more efficient or cost effective than smaller operations.
The Hidden Costs Of CAFOs (Broadcast: "The Food Guys," 07/19/15)
Concentrated animal feed operations (CAFOs) are often credited with being an efficient and cost-effective way of raising animals. "The Food Guys" disagree, pointing to hidden costs such as heavy antibiotic use, a staggering amount of waste produced by CAFOs, and poor treatment of the animals. "The Food Guys" delve into these issues in the first of their two-part series on CAFOs.
This Recipe For Quiche Florentine Gets A Thumbs-Up From Popeye ("The Food Guys," May 5, 2019 and May 21, 2017)
Eggs Benedict Florentine. Crepes Florentine. Chicken Breast Florentine. Thanks to Catherine de Medici's obsession with spinach, we can designate any dish containing the green stuff "Florentine." That includes spinach quiche. "Food Guy" Greg Patent's got the recipe:
Recipe: Asparagus Quiche ("The Food Guys," April 28, 2019)
Greg Patent's recipe for asparagus quiche combines the elegant flavors of eggs, custard and asparagus - which Greg calls the "queen of vegetables" - with the ease of a low-fuss, press-in, quick-mix pastry dough. Mix the dry ingredients with vegetable oil and milk and press the dough into a pie pan. That’s it. For a buttery taste you can put in ghee instead of oil. Why ghee and not just plain melted butter? Butter is about 18 percent water. Ghee is clarified butter and, like vegetable oil, water-free. Less water means less gluten development, so you’ll get a crispier crust. Ghee gives the crust a rich, buttery flavor, but the texture is crumbly. Great tasting, though.