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A Restaurant Guy

“I’ve told so many people that [Restaurant Guys Radio] is basically Car Talk for Food, and I mean that in the most positive way. I don’t know how often you guys listen to Car Talk but that’s quite a compliment.” >> Listen: hi | lo

--Charlie Trotter

The Guys' Restaurants:
Stage Left
Catherine Lombardi
Please Visit Our Sponsors:
�Extraordinary Italian Wines�—The Restaurant Guys
The Mardiney Group
Heritage Foods
State Theatre

Jackie Savits

Director of the "Stop Seafood Contamination" campaign for Oceana

In January 2001, the FDA issued a warning that pregnant women, women who may become pregnant, nursing mothers, and small infants to avoid fish that may contain unsafe levels of methyl mercury. These fish include large, longer-lived fish, such as swordfish, king mackerel, shark, or tilefish. Jackie Savits is the Director of the "Stop Seafood Contamination" campaign for Oceana, an environmental group working to protect the world's oceans says while there is always a little mercury in the environment we have added more by burning coal. Oceana says there are sources of mercury that we can do something about. Nine old chlorine manufacturing plants from the 1800's produce the chlorine in a way that adds mercury to the environment. There are newer, cleaner ways of manufacturing chlorine yet these "nasty nine" are trying to squeeze out every last dime from these antiquated plants. What can you do? Write to these companies asking them to change there manufacturing processes.

Podcast Date: 11/23/2005

The Restaurant Guys

Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.