Half of the garlic consumed in North America is grown in China and of the garlic grown here, over 90% comes from California. How does this reliance on imported garlic and centralized production impact local economies, farmers and food culture? Garlic is a symbolic marker of how we can all inspire more vibrant food culture in our communities. Featuring Chef Michael Anthony – Gramercy Tavern, Bill Christopher – Christopher Ranch, Jim Wrobel – Wrobel Farms, Joe Krawetz – Mississipi Market Natural Foods Co-op, Ken Meter – Crossroads Resource Center, Liz Primeau – In Pursuit of Garlic, Paul Hoepfner-Homme & Laire Taverner – Victory Garden Vegetables, Peter McClusky – Toronto Garlic Festival, Stefan Himmer & Eva Schindler, and others.
Restaurant Profile – Gramercy Tavern (3:38)
Manhattan’s Gramercy Tavern has become a NYC icon. Award-winning Chef Michael Anthony looks to the region to source his ingredients – many of which come from just around the corner at the local farmers’ market.
In the Kitchen: Garlic Confit with Chef Michael Anthony (3:00)
Join Chef Michael Anthony of NYC’s Gramercy Tavern as he demonstrates an excellent way to turn garlic into a versatile addition to many meals – Garlic Confit.
Christopher Ranch – A Garlic Giant (4:26)
Christopher Ranch is the largest garlic producer in North America and produces 45% of all of the garlic grown in the United States.
Food Co-operatives and Garlic (5:07)
Co-operatives are businesses owned by the people who use their services. Many communities look to their local food co-ops as a way to maintain greater control over their food. Garlic is isolated as just one of many foods that can communicate the importance of retail food co-ops.
Farm Profile: Wrobel Farms (4:09)
Wrobel Farms is a 40-acre farm near the town of Bridgewater, NY. The farm specializes in growing heirloom garlic and supplies a number of NYC restaurants including Gramercy Tavern.
Drying Garlic at Home (3:27)
Drying garlic at home is a great way to preserve the season’s bounty and have ready-to-use flavouring for any meal. Stefan Himmer and Eva Schindler produce all of the garlic they need in their backyard and each year dry some of it to make garlic powder and garlic chunks.
Garlic as Medicine (4:00)
Garlic is said to have been used for millennia – as a food, and, as a medicine. Author Liz Primeau and two urban farmers describe their relationships to the medicinal qualities of garlic.
In the Kitchen: Garlic Puree with Chef Michael Anthony (3:34)
Join Chef Michael Anthony of NYC’s Gramercy Tavern as he demonstrates an excellent way to turn garlic into a versatile addition to many meals – Garlic Puree.