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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
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Dr. Ron Schmid

Author, The Untold Story of Milk

Ron Schmid is a licensed naturopathic physician who has taught at all four of the nations accredited naturopathic medical schools. He practices in Connecticut and he was also the first Clinical Director and Chief Medical Officer at The University of Bridgeport College of Naturopathic Medicine in 1999 and 2000. He is author of the book Traditional Foods are Your Best Medicine. He is an advocate of raw milk and he joins us today to talk about his more recent book: The Untold Story of Milk.

Raw milk was consumed safely and was a cornerstone of civilization for more than 6,000 years, yet it is the position of many a government that only pasteurized milk can be safe. Is it possible that the pasteurization of milk actually allows for dirtier milk to be on our shelves, dirtier cows, dirtier methods of milk production fixed with the end-game cure-all of pasteurization. In addition Rod Schmidt believes that pasteurization destroys most of the nutritional value of milk by destroying the enzymes and fundamentally changing its structure.

Dr Ron joins The Guys to discuss the history of raw milk and the mandatory pasteurization movement, milk as fundamental food and raw milk as medicine!

Podcast Date: 3/10/2006


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.