Montana Public Radio


The Hidden Costs Of CAFOs

May 26, 2019
Beef cattle factory farm.
Flickr user SRAProject (CC-BY-NC-ND-2)

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.

Recipe: Asparagus Quiche

Apr 28, 2019
Flickr user, Edsel Little (CC-BY-2.0)

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.

The Lordly Avocado

Mar 31, 2019
Flickr user, enbodenumer (CC-BY-2.0)

You won't catch The Food Guys, Jon and Greg, curbing their enthusiasm for "the lordly avocado," as Jon calls it. What other fruit's versatility, taste, and high fat qualifies it as a "super food?" They're amused but not surprised by its sudden hipness among throngs of Millennial avocado toast-eaters.

Marco Verch (CC-BY-2.0)

The Food Guys, Greg Patent and Jon Jackson, discuss a 2013 New York Times article by Kenneth Chang titled "More Helpful Fatty Acids Found in Organic Milk." Chang writes: "Whole milk from organic dairies contains far more of some of the fatty acids that contribute to a healthy heart than conventional milk...Nonorganic cows that graze in pastures also produce milk with greater amounts of omega-3s." 

Cultivating The Coconut Craze

Mar 3, 2019

There's a coconut boom going on: the versatile flesh of the fruit can be manufactured into substitutes for milk, cream and other cooking oils.

The Food Guys, Jon Jackson and Greg Patent, point out that there are reasons to be concerned about the growing demand. Coconut farmers in Asia are among the poorest people in the world, and often, their trees are planted as a monoculture, a risk to farmer and the environment alike.

GMOs: The Food Guys Remain Skeptical

Feb 3, 2019
Flickr user, ElizaIO. (CC-BY-2.0)

The Food Guys, Greg Patent and Jon Jackson, don't trust the claims of agribusiness regarding the safety and importance of genetically modified organisms, or GMOs. "The industry asserts it's like natural plant breeding. But anytime you insert genes from one species into another, you're disrupting the entire genetic structure of the organism. Putting a bacterial gene into a rat or a plant might have long-term effects on the physiology of the rat or the plant," says Greg.

Beef cattle born in other countries can still be labeled a product of the USA. Some Montana ranchers take issue with that.

A seminar tonight in Lewistown will address current and past labeling regulations.

Recipe: The Felicity of Classic Chocolate Mousse

Dec 23, 2018
Flickr user Waferboard. (CC-BY-2.0)

It's been decades since chocolate mousse topped the dessert menu of nearly every restaurant in America, but in your kitchen, this simple dessert's foamy, chocolately smoothness can remain forever immune to the vagaries of food fashion. Jon "Food Guy" Jackson loves Craig Claiborne's recipe, while Greg "Other Food Guy" Patent favors Maida Heatter's "Chocolate Mousse Heatter."

The Many Uses Of Leeks And Potatoes

Dec 9, 2018
Flickr user, Joy. (CC-BY-2.0)

Type "leeks" and "potatoes" into an Internet search engine and thousands of recipes appear, mostly for soup. After all, what's simpler than cutting up leeks and potatoes, adding water and salt, and cooking till they're tender, then blending? When it comes to these complementary vegetables, Food Guys Jon Jackson and Greg Patent are thinking beyond soup.

Flickr user, Kirsten Loza. (CC-BY-2.0)

Ah, tomato tarts! Remember, tomatoes are a fruit, so it’s no surprise that they’d be perfectly comfortable nestled in a crisp pastry shell atop a creamy and cheesy filling. After fiddling with all sorts of crust recipes using olive oil, Food Guy Greg Patent found that for flaky and crispy, you just can’t beat butter. Using a combo of unbleached white flour and whole wheat flour gives the crust a pleasant nuttiness that complements the slight acidity of the tomatoes. Greg writes: