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Foreman and Wolf on Food and Wine

Pork Pork and More Pork

By Tony Foreman,
Cindy Wolf
Published January 24, 2016 at 12:00 AM EST
Annie Kavanagh/Flickr Creative Commons

FWPorkSegB012416.mp3
Segment B

  

FWPorkSegC012416.mp3
Segment C

Tony and Chef Cindy talk about pork. They interview Brian Schiner of Wagon Wheel Ranch in MT. Airy Maryland. The trio discuss how to raise, cook and eat quality live stock.

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Foreman and Wolf on Food and Wine WYPR ProgramsForeman and Wolf on Food and WineTony ForemanChef Cindy Wolf
Tony Foreman
Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
See stories by Tony Foreman
Cindy Wolf
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.
See stories by Cindy Wolf