Eat Your Words: Recent Episodes
Heritage Radio Network
A radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York. Cathy is joined by authors of books that you'll want to eat up! From colorful cookbooks, to food memoirs, to exposés on the food industry, every conversation is full of meaty topics for discussion. Tune in to Eat Your Words to learn what's new and happening in the world of food through its literature.
When John got started in the cocktail world, Jim Meehan was his first boss at the acclaimed neo-speakeasy, PDT (Please Don’t Tell). Jim also wrote the foreword to John’s first book, Drink What You Want. The finale of this miniseries, this is a touching interview between two longtime friends and colleague, and ultimately ends up being as much of an interview of John as it is of Jim.
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Editors are the unseen heroes of the publishing world, offering critical behind-the-scenes feedback that can take an author’s work from good to spectacular. Amanda has not only been John’s editor for both Saved by the Bellini and Drink What You Want, she’s also a dear friend. Here they chat about Amanda’s start in publishing, her editing process, and why she chose to focus on cookbooks.
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Julie Reiner is one of John’s bar heroes. Although he never formally worked for her, she had a tremendous impact on his career. In the course of his research for Saved by the Bellini, he came across a New York Times article from 2000 in which Julie was quoted for her Appletini recipe. Listen to them chat about Julie’s favorite Appletini spec and dive deeper into the actual bartending conditions in the 90s. (Spoiler alert: they weren’t as bad as everyone thinks!)
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One of the most interesting references in Saved by the Bellini is to Melrose Place, the Beverly Hills 90210 spinoff that was one of the first primetime network shows to feature a gay character. Unbeknownst to many viewers at the time, Mel Chin led a group of conceptual artists to quietly install props into the show that referenced various societal issues like racism, alcohol use, and reproductive health. Here John interviews Mel about the origin story of the project and how it was a preview of our current easter egg-obsessed media habits.
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A significant portion of Saved by the Bellini is devoted to the iconic movies that defined the decade. A few years before writing Saved by the Bellini, John read Best. Movie. Year. Ever: How 1999 Blew Up the Big Screen by journalist Brian Raftery. Listen to hear just how much of an impact Brian’s book had on John’s writing process, Brian’s reflections on journalism in the 90s, and why 1999 is the most “90s” year of the 90s.
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John’s exploration of the world of Saved by the Bellini takes a turn towards drinks this episode with a conversation with legendary bartender Toby Cecchini, the inventor of the iconic Cosmopolitan recipe. Hear them chat about the wild backstory of the Comopolitan’s disputed authorship, Madonna’s nickname for him, and what bartending was actually like in the 1990s.
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In the premiere episode, John chats with Saved by the Bellini illustrator Clara Kirkpatrick to get the 411 on how the book’s radically 90s-themed artwork came to be. Hear them get nerdy about Clara’s process, why some of the the drinks in the book have arms and just what the hell “line boil” is.
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This summer we're presenting something special on the Eat Your Words feed. This show has always been about exploring and celebrating the people and processes behind your favorite cookbooks. Over the course of the next 7 episodes, we're going deep with one author and their most recent work.
Our host is John deBary, semi-retired bartender and author of the Drink What You Want. Saved by the Bellini is his latest cocktail book, and as you might imagine, it’s all about the nineties. He uses the magic of cocktails as a way to explore this totally tubular decade. Saved by the Bellini: The Podcast invites you behind-the-scenes, into the process of writing the book. Each episode John will interview someone who was integral to the process, including his editor, illustrator, historians, and even some people who tended bar in the 90's. So join John for a radical ride back through this super sweet decade. And if you don’t like the sound of that, that’s like, your opinion man.
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For the season finale of Eat Your Words, Cathy dials up Lara Lee, whose acclaimed new book celebrates Indonesian cuisine. Hear how Lara's fond memories of cooking with her grandmother inspired her to explore her food and culture more, and how Indonesian cooking can be replicated anywhere in the world. Finally, we'll discuss 2020 in food media and lessons learned from an incredibly difficult year for all.
Photo Courtesy of Bloomsbury US.
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We can thank Jason Wang for expanding the tastes of New Yorkers and the rest of the world through his popular and influential small chain, Xi'an Famous Foods, specializing in the cuisine of Western China. And his new cookbook, also called Xi'an Famous Foods, is destined to be a classic. Hear Jason on how it all came together, and how his restaurants are coping given the ongoing pandemic.
Photo Courtesy of Abrams Books
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Cathy dials up Meera Sodha, bestselling author (and The Guardian’s vegan columnist) to chat about her latest cookbook. We talk about how her book thoughtfully incorporates the cuisines of many Asian countries, and how Meera collaborated with the home cooks and chefs she met on her culinary journeys. We'll also hear about some of Meera's favorites from the book's 120 vegan and vegetarian recipes, which include the likes of Mushroom Bao, Pumpkin Malai Kari, Brussels Sprout Nasi Goreng and Salted Miso Brownies.
Image Courtesy of Flatiron Books
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Cathy dials up the authors of The Chilean Kitchen, Pilar Hernandez and Eileen Smith. They discuss the classics of Chilean cuisine and the rich history of influences that has molded it over the centuries.
Image courtesy of Skyhorse Publishing.
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Cathy welcomes Darin and Greg Bresnitz, the hosts of the podcast Snacky Tunes on HRN, and authors of a new cookbook on food and music also called Snacky Tunes: Music is the Main Ingredient. The authors share the fun behind-the-scenes of working on the book, which includes recipes from acclaimed chefs around the globe including May Chow, Pooja Dhingra, Alex Atala, and more.
Photo Courtesy of Phaidon.
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To kick off the fall season, Cathy welcomes to the show Tom Philpott, a veteran food and environmental reporter currently with Mother Jones. Tom's new book, Perilous Bounty, is an urgent wake-up call to the plight of the American farming system that just might remind you of classics like Silent Spring and The Jungle.
Photo Courtesy of Bloomsbury Press.
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Cathy chats with Chase Purdy, a reporter for Quartz and POLITICO who has covered the business and technology of food. His new book, Billion Dollar Burger,
explores the bright promise of cell-cultured meat and the political regulations it’s up against by following the Silicon Valley startup closest to bringing this advanced idea to reality.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Eat Your Words on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Image courtesy of Penguin Random House.
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Cathy calls up Dr. Marcia Chatelain, scholar, speaker and Professor at Georgetown University whose latest book, Franchise, examines the intersection of the post-1968 civil rights struggle and the rise of fast food industry. Marcia talks about how the fast food industry targeted Black communities, leading to a troubling success story of an industry in the wake of a freedom movement.
Photo Courtesy of Marcia Chatelain.
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Cathy chats with Chris Smith, author of The Whole Okra, which won the 2020 James Beard Award in the Reference, History, and Scholarship category. This is NC-based garden writer Chris Smith's first book and shares a rich collection of okra history, lore, recipes from celebrated chefs, growing advice, and much more.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Eat Your Words on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Eat Your Words is powered by Simplecast.
Cathy catches up with Eve Turow Paul, the author Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning. Eve has been on the show before to discuss her previous book, A Taste of Generation Yum, and she follows up her research on millennial food trends with her new book, which explores how social media and other technology affects our desires.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Eat Your Words on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Photo Courtesy of Eve Turow Paul.
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Cathy calls up Charlotte Druckman, food writer and cookbook author whose latest book is Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients. Hear how the book's themes of resourcefulness strikes a chord with home cooks during quarantine, and learn a few simple tricks you can do at home. Also discussed is Women in Food, an anthology of essays and anecdotes by women in the food world, which Druckman edited.
Photo Courtesy of Penguin Random House.
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Cathy dials up Hooni Kim, chef-owner of Danji, a Korean tapas restaurant in Midtown Manhattan, to talk about his new cookbook, My Korea: Traditional Flavors, Modern Recipes. Hooni shares the state of business right now due to COVID-19 and discusses the possible future of the restaurant industry, as well as his own unique perspective on Korean cooking.
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Cathy is joined on the phone by Meredith Erickson, author of Alpine Cooking. Meredith has co-authored several cookbooks, including Joe Beef and Kristin Kish Cooking, and she shares why she wrote Alpine Cooking over the course of 6 years of research and traveling throughout the Alps. Find out why this region has continued to fascinate so many with its beautiful landscape, rich history and incredible food.
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Cathy welcomes back Hillary Davis, author of French Comfort Food, French Desserts, and her most recent cookbook, The Hamptons Kitchen, co-authored by Stacy Dermont, who also joins us on the line. We talk about how the Hamptons has become associated with a certain rustic-chic lifestyle and cuisine based on seafood and fresh produce—and how easily this can translate to home kitchens anywhere.
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Cathy calls up Esther Choi, author of LeCorbuffet: Edible Art and Design Classics.
Photo Courtesy of Prestel
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Cathy dials up Ann Hui, author of Chop Suey Nation, a history of Chinese Canadian food.
Photo Courtesy of Douglas and McIntyre.
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Cathy is joined in the studio by Lukas Volger, whose latest book is called Start Simple.
Photo Courtesy of Harper Collins.
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Co-authors and veteran women in food media, Kathy Gunst and Katherine Alford join Cathy in the station to discuss the new book they co-authored. Gunst explains how the idea for the book was spawned while watching the confirmation trial of Justice Kavanaugh. The authors discuss the contributors that are featured throughout this unique collection that's part cookbook, part essay anthology, and all about this political moment in time.
Image Courtesy of Ten Speed Press
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Veteran cookbook author Darra Goldstein visits the studio to chat about her scholarly new book on Russian cuisine, Beyond the North Wind.
Image Courtesy of Ten Speed Press.
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This week, Cathy invites Priya Krishna to the studio for a chat about her latest book, Indian-ish: Recipes and Antics from A Modern American Family, which she co-wrote with her mother, Ritu Krishna. Priya cuts to the chase about why her mom's cooking is considered American, and why this cookbook should be seen as an American rather than Indian cookbook. She also shares some background stories on the making of many of her mom's classic dishes, like roti pizza, impossibly fluffy pancakes using Bisquick and no eggs, and endive cups with minced tofu inspired by an appetizer at P.F. Chang's.
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Today, Cathy is joined in the studio by Sarah Archer, a contributor to Slate, The Atlantic, Architectural Digest, and more, on her latest book exploring The Midcentury Kitchen. What does the design of our kitchens say about our society? Sarah tells us about some of the pioneering women behind the advancements of the modern kitchen, the innovations—and corporations—who became involved in selling it to the public, and ultimately, how the physical design of the space that we cook in affects how and what we cook.
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To kick off the spring/summer season of Heritage Radio Network, Cathy calls up Alana Kysar, author of Aloha Kitchen: Recipes from Hawai'i. Alana is a food blogger who was born and raised in Hawai'i, and grew homesick for the food of her home state the minute she left for college. Alana shares her initial fears of writing a cookbook that attempts to explain the cuisine of her home comprehensively, and how she wanted to convey a sense of "aloha," a guiding principle of friendliness and acceptance of ideas, through it. In this episode, she shares insights on why Spam is beloved, why pineapples do not immediately make a dish Hawai'ian, what makes poke so good, and much more.
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For the spring season finale of Eat Your Words, Cathy is joined in the studio by Hetty McKinnon, author of three cookbooks, the founder of the local salad-delivery business Arthur Street Kitchen, and the founder of Peddler, a multicultural food journal. Hetty shares why she focused on the broad theme of family for this cookbook, and how it's a vegetarian cookbook geared towards everyday family meals. Hetty also talks about how her cooking is inspired by the memories and crafty tricks of her Chinese mother. We'll talk about how Chinese and other multicultural elements are intertwined into her everyday cooking, and how cooking for family shouldn't be fancy, but fun.
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Cathy is joined on the line with Sarah Bowen, Joslyn Brenton and Sinikka Elliot, co-authors of Pressure Cooker, which takes a good, hard look at the realities of home cooking for many working mothers. The authors completed a five-year study where they interviewed over 150 women in North Carolina, and share their findings in this book. They find that much of the cooking advice of modern-day food gurus such as Michael Pollan or Jamie Oliver isn't relevant or realistic for many who would otherwise like to, and that we need to solve social inequities through policy first. The authors share some ideas for making cooking efficient, economical, and communal.
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Cathy welcomes Andrea Nguyen back to the show to talk about her latest cookbook, Vietnamese Food Any Day. Andrea explains how she was inspired to write this book looking back on her fondness for grocery shopping—and how her family would improvise with ingredients they found in the US rather than what they were used to cooking with in Vietnam, and making delicious adaptations with them. Andrea welcomes everyone to learn a few Vietnamese techniques and dishes and have fun with them. Cathy and Andrea also talk about the strides food media has made in recent years in celebrating writers of color and cooking from diverse perspectives.
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Cathy is joined in the station with Carla Lalli Music, Food Director of Bon Appetit magazine who recently published her first cookbook: Where Cooking Begins. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen.
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Today, Cathy is joined on the phone by Erin Byers Murray, a Nashville-based food writer and recipient of the Les Dames d'Escoffier MFK Fisher Award for Excellence in Culinary Writing, whose latest book is all about Grits. Erin shares how she came to the topic, after having lived away from the South, where she was born, for much of her life. She wanted to explore the changing culinary culture of the South and found grits to be a rich topic that is held very near and dear to many Southerners. Hear Erin talk about the history of grits, from Native American traditions to the role that women have always played in bringing it to the table. And hear about how the production of grits has been industrialized, changing the flavor and nuances of grits, but you can find many newer, artisanal grain mills producing heritage corn grits today.
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On today's episode, Cathy is joined in-studio by Diana Zheng, author of the cookbook Jia!: The Food of Swatow and the Teochew Diaspora. This region of Southern China, commonly called Teoswa, is home to a delicious and distinct cuisine, yet not many have heard of it outside of China. Diana shares her revelations in learning about the food of her heritage, and how the culture has spread to parts of Southeast Asia. Distinct traces of Teoswa cuisine can be found in Vietnamese, Singaporean and Thai dishes today, and even restaurants of those cuisines in the US. Hear Diana share some signature dishes from the region, and how a focus on fresh seafood and clean flavors guides its philosophy.
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In this episode, Cathy dials up Andrea Chesman, veteran cookbook author who has written many books on back-to-the-land cooking topics. Andrea's latest book not only tells the story of how animal fats has been wrongly maligned through slick marketing and corporate interests in the US, but also how to use it in the everyday home through 100 recipes. She goes over the basics of rendering fat from chicken, how to store it, and how to use it for amazingly crispy kale chips. She also tells us what to cook with beef fat, goose fat, pork fat, and more—and how all your favorite recipes at home can be enhanced by animal fat, a forgotten byproduct of cooking animal meat that has been used throughout the ages.
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Cathy is joined on the phone by Michelle and Suzanne Rousseau, restauranteurs of the Kingston, Jamaica-based Summerhouse at The Liguanea Club and authors of two cookbooks on Caribbean cookery. Their latest, Provisions, centers on vegetarian recipes based on hearty, starchy ground roots—the traditional cookery of their ancestors. The sisters talk about learning about their great-grandmother Martha, who was a pioneering female restaurant owner in Jamaica who developed the most delectable patties on the island, and also the erasure of her story and those of other women who have forged what we know of as Caribbean cuisine today. They talk about why it's important to share their stories, and how they are carrying on the torch as culinary professionals sharing the legacy of Caribbean cooking today.
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This week, Diana Kuan returns to the studio to talk about her latest cookbook, Red Hot Kitchen. Also the author of her first book, The Chinese Takeout Cookbook, Diana talks about why spicy sauces from Asia are great when made at home, and often surprisingly easy. She takes us through some of the classic condiments throughout the book, and how chili peppers got to Asia not so long ago. She also shares shortcut and vegetarian-friendly versions of some of the classics. Perfect for everyday use or your Lunar New Year feast, Asian sauces and the recipes in her book are endlessly adaptable.
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This week, Cathy chats with Ann Hood, author of 14 novels, a best-selling memoir, and her latest collection of essays on food, Kitchen Yarns. As an Italian American, and the wife of the food writer Michael Ruhlman, food is never far from discussion in Ann's life. Ann shares what writers, books, and memorable recipes have inspired her food writing, and she reads aloud an excerpt from an essay about her dad's (not terrific) cooking.
Photo Courtesy of Amazon
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Cathy is joined in the studio by Rachel Wharton, a James Beard Award-winning food writer and veteran co-author of cookbooks. Having co-written cookbooks from local chefs like Sohui Kim on her recent "Korean Home Cooking," to Action Bronson's and Freddie Prinze, Jr.'s cookbooks. Rachel divulges what it's like to be behind the scenes of cookbooks, what skills and tasks it entails, and what makes, overall, a great cookbook. She also shares tidbits about the upcoming book of her own, on American food.
Photo courtesy of Amazon
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Today, Cathy is joined on the phone with Karen Babine, an award-winning author and the editor of Assay: A Journal of Nonfiction Studies. Her new book, All the Wild Hungers, is a collection of narrative essays on food, family, and her mother's struggle with cancer. Karen shares insights on cooking with her niblings (nephews and nieces), breaking a cast-iron pot, potatoes, and how food always tells a story—full of political history as well as personal.
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For the season finale of Eat Your Words, Cathy welcomes back to the show Julia Turshen to talk about her latest, acclaimed cookbook Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers. Julia offers her view on what makes a good cookbook, and how she has evolved as a cookbook writer. She shares her philosophy on cooking everyday meals, as well as tips on reusing leftovers without letting any go to waste. And they dive into the menu-oriented recipes and how they can be re-fashioned depending on your mood or preferences to create endless meals that tell a different story every time.
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This week, Cathy dials up Leslie Jonath, editor of Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around. As a longtime cookbook editor, Leslie decided to write this book to celebrate communal dishes and included recipes from dozens of chefs who contributed their favorite big-batch recipe for it. Leslie shares practical tips on cooking for a large crowd, inside stories behind the making of the book and working with the chef-contributors, and also her mom's go-to latke recipe.
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This week, Cathy is joined in the studio by chef Anita Lo to discuss her latest cookbook, Solo: A Modern Cookbook For A Party of One. They discuss Anita's approach to cooking throughout her career as a chef, with her restaurant, Anissa, and her first cookbook, Cooking Without Borders. Anita shares her thoughts on how all American food is really a fusion cuisine, but that there could be more recognition of and sensitivity towards great immigrant cuisines in the US. Also, they discuss some of Anita's favorite go-to recipes for cooking for one, one of her favorite condiments, Lao Gan Ma, and some tips on holiday cooking for a small crowd.
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Cathy is joined in the station by food writer Georgia Freedman, author of Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province. She shares why she was so enthralled by Yunnan province while studying in Beijing that several years later, she and her husband moved there to research its fascinating food culture, resulting in this book as well as her blog, ChinaSouthoftheClouds.com. With a population that includes dozens of minority groups and a mountainous terrain, Yunnan is home to a multi-faceted cuisine that is unlike that of anywhere else. From mashed potatoes to rice noodle soups, pea soup to pineapple rice, Georgia talks about some of her favorite dishes and insights.
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A packed house in the station! Cathy is joined by the co-authors of The Culinary History of Taipei, Katy Hui-wen Hung and Steven Crook, as well as the owners of the nearby Taiwanese American restaurant, Win Son, Josh Ku and Trigg Brown, to discuss the fascinating evolution of Taiwanese food. Katy and Steven explain why they decided to write this history book and what they learned along the way. We also dive into the oft-asked question of just "What is Taiwanese food?" Katy and Steven share the history behind two iconic Taiwanese dishes: its Beef Noodle Soup and Pineapple Cake. And the group discusses how the cuisine has been surprisingly influenced by the US over the decades.
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Award-winning British food writer Diana Henry returns to Eat Your Words to discuss her latest cookbook, How to Eat A Peach, and much more. Hear Diana and Cathy talk about how fun it is to create a menu for a dinner, even if it only exists in your head. And hear Diana share what food writers have inspired her the most, and how food writing was her second career.
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This week, Cathy chats with Lindsay-Jean Hard, author of Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals. Lindsay-Jean shares how she began writing a column on the same topic for Food52, and how, before that, she was inspired to use all parts of vegetables after joining a CSA while living in Japan. Lindsay-Jean shares some incredible cooking advice for everyday scraps like banana peels, broccoli stems, cheese rinds, and much more.
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[1]https://www.amazon.com/Cooking-Scraps-Peels-Cores-Delicious/dp/0761193030
[2]https://www.workman.com/products/cooking-with-scraps-1
[3]https://www.eventbrite.com/e/author-demo-with-lindsay-jean-hardcooking-with-scraps-tickets-49442908069
This week, Cathy dials out to Norway to talk to Nevada Berg, author of the Norwegian cookbook, North Wild Kitchen, and the award winning blog of the same name. Nevada talks about what makes Norwegian food unique, why it's important - and fun - to preserve age-old food traditions today, and how she has adapted some of them in new ways, such as making an ice cream flavor from traditional sour cream porridge, Rommegrot.
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1http://www.northwildkitchen.com/about/
[2]http://www.northwildkitchen.com/
In today's episode, Cathy speaks with Allie Rowbottom, the author of the harrowing memoir, Jell-O Girls: A Family History. As an heir to the Jell-O fortune, Allie writes about her family's unique story as well as the cultural history of an iconic American product, and how it has shaped the lives of women in her family as well as America as a whole. Allie tells us about the history of Jell-O, from an elite European dessert to a democratizing, inexpensive product sold to American housewives and children. And she tells us why she thought it was important to take up the job that her mother began in telling her family's story.
On today's episode, Cathy calls Nik Sharma, the award-winning blogger of A Brown Table, to talk about his first cookbook, Season. Nik shares his story on how he began writing about and photographing food, and why he named his blog A Brown Table. He also encourages readers and home cooks to not be afraid to try new flavors and techniques in their everyday cooking, because you'll only learn from every failure.
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This week Cathy catches up with Danielle Nierenberg, founder & president of Food Tank, a nonprofit organization focused on building a healthy, safe, global food system, and the book she edited Nourished Planet: Sustainability in the Global Food System. She talks about how farmers in North America can learn from the valuable solutions being applied to agriculture in developing countries. And also, how food waste is one low-hanging fruit issue that everyone can join the fight to solve. Hear Danielle offer more examples from experts around the world who've contributed to this book.
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Tasmania comes to Brooklyn this week, as Cathy is joined in the studio by Sarah Glover and Luisa Brimble, the author and photographer of Wild Adventure Cookbook. Glover is a chef based in Tasmania who, after becoming frustrated working indoors, has made it her forte to cook in the wild—at beaches, forests, and anywhere outdoors, using simple ingredients and tools found in the wild. She teamed up with photographer Luisa Brimble for this cookbook, which was shot entirely outside, capturing the authentic dishes and scenery of the project as they were made, sans photo-shoot crew. Hear why cooking with the unexpected factors of the wild makes everything taste much more delicious.
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This week Cathy is joined by Mayada Anjari, author of The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee's Kitchen, and the book's coauthor Jenn Sit and interpreter Dalia El-Newehy. Mayada shares her family's journey from Syria to Jordan to, finally, the United States, due to the Syrian Civil War. She also tells how cooking for fundraiser dinners at her sponsor church in Jersey City led to the idea for this cookbook. Hear how she makes Kibbeh, or meat-filled torpedo-shaped dumplings; stuffed vegetables; and simple weeknight meals with lots of fresh salad. Find out why cooking Mayada's style of Syrian cuisine is so authentic to her family yet so accessible to anyone's.
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Cathy is joined in-studio by veteran food writer Joe DiStefano and food photographer Clay Williams for the first episode of the fall '18 season. Their new book, 111 Places in Queens That You Must Not Miss, is a guide to the diverse delights of the borough, including a dizzying plethora of food that has made its 7 subway line known colloquially as the "International Express." From Tibetan momos to 4am Thai street hawker food, Uzbek kosher bakeries and Romanian charcuteries, hear why Queens has so much food from so many places, it's unlike any other place in the world.
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It's a wild world out there—for food. An avid forager, home cook, and garden designer, Marie has enjoyed gathering edibles from the wild since her childhood in South Africa. Incorporating wild herbs, berries and greens from the field was a natural extension of everyday cooking, as she was taught by her mother. Now, Marie has become an expert on foraging in the US, writing articles on the topic and publishing her second book, a comprehensive manual on commonly found wild edibles and recipes to use with them. From creating your own blend of herbs for vermouth to making a simple salad of purslane, she shares her homespun secrets and advice for both novices and experienced foragers.
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This week, Cathy talks with Camas Davis, the founder of Portland Meat Collective, about her new memoir, Killing It. Camas discusses her decision to learn about the traditions of animal butchery in Southern France after losing her job as a food reporter, and becoming a teacher in whole animal butchery to better connect consumers & eaters with their food system. Camas says that her book is written precisely for those who are "faint of heart," and shares her transformation from a feminist vegetarian to an advocate for whole animal butchery. and eating meat with greater awareness and respect.
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This week, hear from Lillian Li, author of the critically-acclaimed debut novel, Number One Chinese Restaurant. Centered around a multi-generational cast of characters in a Chinese restaurant in America, the novel weaves plots about family, love, and loss. Lillian tells Cathy about why it's exciting to be publishing a book about a topic that's such a fertile ground for narrative but hasn't been explored much yet - and why it's always important to see a Chinese waiter as human.
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This week, Cathy talks with Eddie Hernandez, Executive Chef and co-owner of Taqueria Del Sol restaurants in the South, on his unique take on Mexican and Southern food. Eddie talks about his experience as an immigrant, working his way up from a dishwasher to line cook and learning English, and how his recipes reflect his open attitude toward learning and incorporating from cultures. He also shares some suggestions for low-cost menus perfect for summer parties.
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On this Father's Day episode, Cathy is joined by Chef Edward Lee, the owner of 3 restaurants in Kentucky, culinary director of Succotash in Washington D.C., and author of the cookbook Smoke + Pickles. Edward pays tribute to the legacy of his friend Anthony Bourdain. And he talks about his memoir, Buttermilk Graffiti, which highlights new ethnic cuisines throughout America. Edward talks about how culinary appropriation is a natural byproduct of a cuisine's evolution, and how it's important for chefs to keep taking risks.
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This week, Cathy talks to Kristin Lawless, a Certified Nutrition Educator and author of Formerly Known as Food, about how vastly different our food today is from 75 years ago. From the role that industry has played in science and nutrition awareness, to recent studies on a vast category of chemicals in our diet known as endocrine disruptors, Kristin shares her surprising research on a number of key changes to food - and why it's so important to arm yourself with knowledge.
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This week, Cathy sits down with Von Diaz, a radio producer and the author of Coconuts & Collards. Guided by generations of female survivors, Von breathes new life into the cuisine of Puerto Rico and the American South in her recipes, and shares their stories in this highly narrative book. Listen to their discussion on why food is the perfect focal point for storytelling, and the importance of diversity in today's food media.
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Maya Wilson, is a cookbook author and food columnist living in Alaska. She is the author of the blog, and recently released cookbook, Alaska From Scratch.
Maya and her family transplanted from California to Alaska. They sold almost everything they had and, with two suitcases per person, flew to our new home on Alaska’s gorgeous Kenai Peninsula. Starting over from scratch has been the adventure of a lifetime – life looks drastically different than it did before, in wonderful and exciting ways. Conveniences like grocery stores, restaurants, and coffee shops are farther away and more costly in Alaska. Because of this, Maya has the privilege of spending a whole lot more time in her kitchen cooking and baking for her family. From scratch.
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This week Cathy is joined by veteran cookbook author and sustainable food advocate, Mark Bittman, to chat about his latest book How to Grill Everything. Mark looks back at a career in Food writing while sharing his simple tips and unexpected recipes to propel your summer barbecues.
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This Mother's Day, Cathy is joined in-studio by Mark Kurlansky, best-selling author of 31 books including Salt and Cod. In his latest, Milk, Mark explores the ongoing debates around dairy consumption and production. Hear why this one food inspired so much disagreement throughout history.
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In the summer season premiere of Eat Your Words, Cathy is joined in-studio by Virginia Willis, a James Beard-Award-winning author of 5 cookbooks, to discuss her latest: Secrets of the Southern Table. Virginia shares how much of a departure this book is from her rest, as she seeks to expose Southern cooking as the multicultural cuisine that it is. From Chinese immigrants to African ingredients cultivated by enslaved farmers, the diverse landscape and long growing season of the South has lent itself to a multifaceted cuisine that is far from just fried chicken & biscuits. Tune in to hear why Virginia thinks it's important to redefine Southern cuisine in today's divisive atmosphere.
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In this week’s episode of Eat Your Words, host Cathy Erway is joined by Tamar Adler, author of Something Old, Something New: Classic Recipes Revised. Tamar shares what she loves about vintage cookbooks: the physical artifacts, the poetry of cooking terms we no longer use, and the mystery of recipes without standardized measurements. Listen in to find inspiration in the history of home cooking.
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In this week's episode of Eat Your Words, host Cathy Erway is joined by Maggie Hoffman, author of The One Bottle Cocktail. She tells us how to make cocktails approachable in the home; how to pair food and cocktails; and the magic of bringing back the cocktail hour.
We're delighted to share one of Maggie's recipes; courtesy of One Bottle Cocktails, by Maggie Hoffman, 2018 Ten Speed Press:
SLIPPERY WHEN WET
"Makes 1 drink
I adore this fragrant and refreshing strawberry-gin drink, created by Shannon Tebay Sidle of New York’s Slowly Shirley and Death & Co. The secret ingredient is a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture. The final result isn’t sweet or smoothie-like; this is definitely still a cocktail. A sprinkle of freshly ground black pepper highlights the gin’s herbal character, but I also like this drink with grassy blanco tequila or a full-bodied aged rum. If your fridge doesn’t dispense crushed ice, fill a freezer bag with cubes, wrap them in a dish towel, and go wild with a meat tenderizer or rolling pin.
1 large or 2 small ripe strawberries, halved
¾ ounce fresh lemon juice
½ ounce undiluted honey
2 ounces gin
1 heaping teaspoon plain Greek yogurt
GARNISH: freshly ground black pepper and a vertical slice of strawberry
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice. "
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In this week's episode of Eat Your Words, host Cathy Erway is joined by activist Eric Holt-Giménez, author of A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat. Drawing from classical and modern analyses, A Foodie’s Guide to Capitalism introduces the reader to the history of our food system and to the basics of capitalism. In straightforward prose, Holt-Giménez explains the political economics of why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing.
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Host Cathy Erway is joined in the studio by Ruby Tandoh, author of the new book Eat Up: Food, Appetite and Eating What You Want. Eat Up is filled with sympathetic advice on everything from mental health to recipe ideas and baking tips. She dives into these issues and more, including the joy derived from Cadbury Creamsicles.
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Host Cathy Erway is joined in the studio by Alana Chernila, author of the new book Eating from the Ground Up: Recipes for Simple, Perfect Vegetables. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to get the most out of your vegetables, just in time for farmers market season.
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On this week's episode of Eat Your Words, host Cathy Erway is joined by historian Rae Katherine Eighmey, author of Stirring the Pot with Benjamin Franklin: A Founding Father's Culinary Adventures. In this remarkable work, Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.
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In this week's episode of Eat Your Words, Cathy is joined by writer Leyla Moushabeck, author of The Immigrant Cookbook: Recipes that Make America Great. In these times of troubling anti-immigrant rhetoric, Moushabeck's beautifully photographed cookbook offers a culinary celebration of the many ethnic groups that have contributed to America s vibrant food culture. The book features appetizers, entrees, and desserts some familiar favorites, some likely to be new encounters by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.
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On this week's episode of Eat Your Words, host Cathy Erway is joined by food writer Jonathan Kauffman. In his book Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.
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On this week's episode of Eat Your Words, host Cathy Erway is joined in studio by award-winning food writer and former pastry chef Elaine Khosrova. After traveling across three continents to stalk the modern story of butter, Elaine serves up a story as rich, textured, and culturally relevant as butter itself in her book Butter: A Rich History.
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On this week's episode of Eat Your Words, Cathy is joined by professor and author Dr. Ken Albala to talk all things noodle soup! Dr. Albala is Professor of History at the University of the Pacific and founder of the Food Studies MA program in San Francisco. He has authored or edited 25 books on food and co-authored The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. Today's conversation is about Dr. Albala's latest book, Noodle Soup: Recipes, Techniques, Obsession.
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For the season premiere of Eat Your Words, Cathy is joined in the phone by Geraldine DeRuiter, author of the award-winning blog The Everywhereist and the memoir, All Over the Place: Adventures in Travel, True Love and Petty Theft. Geraldine’s recent viral post, where she made the recipe for pizza dough cinnamon rolls in Mario Batali’s sexual misconduct apology letter, received great applause and also critics, and the attention resulted in Geraldine’s account getting hacked and death threats from trolls. Tune in to hear where about her experience and reactions, where feminism is today, and why we should hold food leaders accountable for their actions.
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On the season finale of Eat Your Words, Cathy is joined by chef, restauranteur, and cookbook author Rachel Yang. Since 2007, Rachel and her husband chef Seif Chirichi have built successful restaurants based on a wildly creative vision that combines their shared love of bold, unexpected Asian flavors with classic, rigorous technique. Their food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. The couple’s work is consistently acclaimed and recognized, including three James Beard Award nominations for Best Chef Northwest in 2013, 2014, and 2015. Through their company, Relay Restaurant Group, Rachel and Seif own and operate three restaurants in Seattle—Joule, Revel, and Trove—as well as Portland’s Revelry. Just like their food, the restaurant spaces balance formality and tradition with energy and creativity. Rachel is also the author of My Rice Bowl, a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world.
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On the season finale of Eat Your Words, host Cathy Erway is joined by Maryn McKenna, an independent journalist and author who specializes in public health, global health and food policy. She is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University and the author of the new book Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats (National Geographic Books, Sept. 2017), named a Best Science Book of 2017 by Amazon and Smithsonian Magazine and a Best Food Book by Civil Eats. Her 2015 TED Talk, “What do we do when antibiotics don’t work any more?”, has been viewed more than 1.5 million times and translated into 32 languages.
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On this week's episode of Eat Your Words, Cathy is joined in studio by Megan Elias, author of Food on the Page, the first comprehensive history of American cookbooks from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, Elias reveals that what we read about food influences us just as much as what we taste.
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This week on Eat Your Words, Cathy is joined by Robyn Eckhardt author of Istanbul and Beyond, a cookbook that delves into the unique cuisine of Turkey. The book is the result of two decades of research and traveling in Turkey and is rich with insights and visually stunning photos of Turkish traditional dishes.
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It’s in our food, our water, our air, soil and our own bodies. It’s the most widely used herbicide in all of human history, and while farmers and homeowners alike use it regularly, this pesticide carries an array of dangers the corporations that profit from it don’t want you to know about. This week on Eat Your Words, Cathy chats with Carey Gilliam, author of Whitewash: the Story of a Weed killer, Cancer & Corruption of Science. The book discusses the use of Monsanto's glyphosate herbicide, known commonly by consumers as Roundup. Whitewash contains many revelations not only about how pervasive this and other pesticides are now in our food production system, but how hard corporate entities like Monsanto have worked to conceal the truth.
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On this week's episode of Eat Your Words, Cathy is joined by Julia Turshen, author of Small Victories and Feed the Resistance. Julia has also co-authored such cookbooks as Spain…A Culinary Road Trip with Mario Batali, It’s All Good with Gwyneth Paltrow, Mastering My Mistakes in the Kitchen with Dana Cowin, and The Kimchi Chronicles, Hot Bread Kitchen: The Cookbook, The Fat Radish Kitchen Diaries, and Buvette: The Pleasure of Good Food.
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On this week's episode of Eat Your Words, host Cathy Erway is joined by historian Lizzie Collingham, author of The Taste of Empire: How Britain's Quest for Food Shaped the Modern World. Collingham's book tells the story of how the British Empire's quest for food shaped the modern world. Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.
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On this week's episode of Eat Your Words, host Cathy Erway is joined by writer Adam Federman, author of Fasting and Feasting: The Life of Visionary Food Writer Patience Gray. Federman tells the remarkable―and until now untold―life story of Patience Gray, author of the celebrated cookbook Honey from a Weed. Gray lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. Her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray’s prescience was unrivaled: She wrote about what today we would call the Slow Food movement―from foraging to eating locally―long before it became part of the cultural mainstream.
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On this week's episode of Eat Your Words, Cathy is joined by former New Yorker editor Emily Nunn, author of The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart.
One life-changing night, reeling from her beloved brother’s sudden death, a devastating breakup with her handsome engineer fiancé and eviction from the apartment they shared, Emily Nunn had lost all sense of family, home, and financial security. After a few glasses of wine, heartbroken and unmoored, Emily—an avid cook and professional food writer—poured her heart out on Facebook. The next morning she woke up with an awful hangover and a feeling she’d made a terrible mistake—only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. Thus began the Comfort Food Tour.
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On the season premiere of Eat Your Words, Cathy is joined by journalist Ted Genoways, an acclaimed journalist and author of The Chain: Farm, Factory, and the Fate of Our Food. A contributing editor at Mother Jones, the New Republic, and Pacific Standard, he is the winner of a National Press Club Award and the James Aronson Award for Social Justice Journalism, and is a two-time James Beard Foundation Award finalist. He has received fellowships from the NEA and the Guggenheim Foundation. In his most recent book THIS BLESSED EARTH: A Year in the Life of an American Family Farm Ted follows a family through a year in the life of their farm, from one fall harvest to the next, and explores the intimate truth of this perilous but noble way of life. This Blessed Earth is a story that gets right to the heart of our national identity.
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On the season finale of Eat Your Words, host Cathy Erway is joined in the studio by fellow HRN host Michael Harlan Turkell, whose first book, Acid Trip, is out this week! The book is a journey through the world of vinegar, and includes recipes from chefs Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and more.
Tune in to learn about the depth of flavors in this seemingly simple ingredient, and how balancing acidity in a dish is just as important as saltiness and sweetness.
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This week on Eat Your Words, host Cathy Erway is joined in the studio by Stephanie Villani, owner of Blue Moon Fish in Mattituck, Long Island, and co-author of The Fisherman's Wife: Sustainable Recipes and Salty Stories. Also joining is Stephanie's co-author, Kevin Bay.
On an all new episode of Eat Your Words, host Cathy Erway is joined in the studio by Laura Shapiro, a culinary historian and James Beard Journalism Award-winning author. Her forthcoming book, What She Ate: Six Remarkable Women and the Food That Tells Their Stories, is a culinary biography of six famous women, including Dorothy Wordsworth, Eleanor Roosevelt, and Eva Braun.
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This week on Eat Your Words, host Cathy Erway is joined by sociologist Michael Carolan, author of the book No One Eats Alone, which looks at how injecting empathy into our foodscapes is key to equitable, sustainable food. He argues that we need to change our relationship with food by getting to know the people who grow, pick, slaughter, breed, transport, package, invent, cook, fortify, market, and sell what we eat.
On an all new episode of Eat Your Words, host Cathy Erway is joined in the studio by Jenn De La Vega, a private chef, caterer, food stylist, and community manager based in Brooklyn, NY. She runs the blog Randwiches (random sandwiches), is the editor at large of the Put A Egg On It food zine, and the author of the new cookbook Showdown Comfort Food.
On this week's episode of Eat Your Words, host Cathy Erway is joined by Charles Perry, a culinary historian who has written widely on cooking in the medieval Middle East. He is the editor and translator of Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature), a popular 13th-century Syrian cookbook.
This week on Eat Your Words, Cathy is joined in the studio by Rachael Mamane, the chef and owner of Brooklyn Bouillon, a value-added product company that explores ways to minimize agricultural food waste while providing a staple product to home cooks across New York State.
She is also the author of Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods, a comprehensive culinary guide to this foundation of good cooking.
This week on Eat Your Words, host Cathy Erway is joined in the studio by Julia Sherman, an artist, cook, creative director, and author of the new cookbook Salad for President: A Cookbook Inspired by Artists. The book includes 75 of Sherman’s own recipes organized by occasion, and features contributions from artist, musician, and director Laurie Anderson, photographer William Wegman, chef/activist Alice Waters, musicians Shinji Masuko and Maki Toba of Boredoms, and many more.
This week on Eat Your Words, host Cathy Erway is joined by chef and writer Samin Nosrat, a Chez Panisse alum and author of the New York Times bestselling book Salt Fat Acid Heat. Featuring a foreword by Michael Pollan, the book espouses a revolutionary, yet simple, philosophy: master the use of just four elements, and anything you cook will be delicious.
On an all new episode of Eat Your Words, host Cathy Erway is joined by Rachel Khong of Lucky Peach magazine to talk about one of the most important foods in the world: eggs! Rachel and the editors of Lucky Peach have laid it all out in their new All About Eggs cookbook, a veritable egg-cyclopedia of recipes and preparations for this incredible, edible food item.
This week on Eat Your Words, Cathy is joined in studio by Brian Kateman, President of the Reducetarian Foundation. A vegetarian tired of feeling guilty for eating the occasional turkey breast on Thanksgiving, Brian came up with the idea of reducing but not eliminating meat from his diet. He was inspired by his research on the impacts of animal farming on the environment and human health and became a reducetarian and author on the topic. His book The Reducetarian Solution will be available in stores on April 18.
On an all new episode of Eat Your Words, host Cathy Erway speaks with Andrea Nguyen, author of The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles. Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home.
On this week's episode of Eat Your Words, host Cathy Erway is joined in the studio by Sohui Kim and Rachel Wharton, who have teamed up to write The Good Fork Cookbook.
Sohui Kim is the chef and co-owner of The Good Fork. She trained at ICE, cooked under Dan Barber and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network. Rachel Wharton is a James Beard Foundation award-winning journalist and the co-author of The Di Palo’s Guide to the Essential Foods of Italy.
This week on Eat Your Words, host Cathy Erway is joined in the studio by Chitra Agrawal, the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, and the founder of Brooklyn Delhi, an award-winning Indian condiments line. Chitra writes the popular recipe blog The ABCDs of Cooking, teaches vegetarian Indian cooking classes at Brooklyn Kitchen, Brooklyn Brainery, and Whole Foods, and hosts pop-up dinners throughout New York City with creative Indian-inspired menus.
This week on Eat Your Words, host Cathy Erway is joined by chef, author, and food writer Gill Meller. In his first book, Gather, Meller showcases 120 recipes inspired by British seasonal cooking, and the landscapes in which he lives and works.
On this week's episode of Eat Your Words, Troy Ball joins Cathy to talk about her book *Pure Heart:
A Spirited Tale of Grace, Grit, and Whiskey*. Troy is the founder and principal owner of Asheville Distilling Company in Asheville, North Carolina, makers of Troy & Sons Platinum Whiskey, Troy & Sons Oak Reserve and Blonde Whiskey, which have won national and international medals in world whiskey competitions.
On the 300th episode of Eat Your Words, host Cathy Erway is joined in the studio by Melissa Clark, a food writer, cookbook author and staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written thirty-eight cookbooks, including her latest, Dinner: Changing the Game, to be published by Clarkson Potter in March 2017. Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series.
On the 299th episode of Eat Your Words, host Cathy Erway is joined by Jennifer Steinhauer, a congressional reporter for The New York Times. Prior to moving to Washington with the Times in Feb. 2010 she was the Los Angeles bureau chief for the paper. She is also the co-author of the book A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's.
On this Valentine's Day edition of Eat Your Words, host Cathy Erway is joined by Simran Sethi, a journalist and educator focused on food, sustainability and social change. She is also the host, writer and creator of The Slow Melt, a podcast that uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry.
On the latest episode of Eat Your Words, host Cathy Erway is joined by Jeremy Sewall and Marion Lear Swaybill, co-authors of the book Oysters: A Celebration in the Raw. The book is a primer on all things oyster, where they grow and why they taste the way they do, how to differentiate one oyster from another, and how to buy them, shuck them, serve them, and enjoy them at home.
This week on Eat Your Words, host Cathy Erway is joined by author McKay Jenkins. McKay is professor of English, journalism, and environmental humanities at the University of Delaware. Cathy and McKay talk about a very hot topic around the world: GMOs, or genetically modified organisms. Advocates hail GMOs as a harmless extension of natural selection, and even further as the key to ending global hunger and malnutrition. Critics, on the other hand, dismiss GMOs as the playthings of greedy corporations who are eager to squeeze every last dollar out of the land they work on while inadvertently poisoning their consumers.
On the season premiere of Eat Your Words, host Cathy Erway is joined by Trine Hahnemann, owner and CEO of Hahnemann’s Kitchen and enthusiastic advocate for sustainable solutions, organic sourcing and food made with love. Hahnemann has also written eleven cookbooks in her native language Danish and also five in English, including The Scandinavian Cookbook and Scandinavian Baking. She is an enthusiastic advocate for sustainable solutions, organic sourcing and food made with love, and is a passionate opponent of food waste.
On the season finale of Eat Your Words, host Cathy Erway is joined by Michaela DeSoucey, author of Contested Tastes: Foie Gras and the Politics of Food. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of both pro- and anti-foie gras forces.
This week on Eat Your Words, host Cathy Erway is joined by Shane Mitchell, a Saveur contributing editor and author of Far Afield: Rare Food Encounters from Around the World, a culinary travel book featuring profiles of people who are keeping some of the world's oldest food traditions alive, such as taro farmers in Hawaii who have never left the islands, Maasai warriors in Kenya, and Icelandic shepherds who still use the techniques of their Viking ancestors.
This week on Eat Your Words, host Cathy Erway is joined by Natalie Eve Garrett, an artist, writer, and the editor of The Artists' and Writers' Cookbook: A Collection of Stories with Recipes from powerHouse Books. Inspired by a book from 1961, The (original) Artists' & Writers' Cookbook included recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore, and Harper Lee. This new version includes stories and recipes from Joyce Carol Oates, Neil Gaiman, T.C. Boyle, Marina Abramović, and many others.
Today on Eat Your Words, Molly Yeh calls in to tell us all about her transition from New York City to the country life in Minnesota. Molly's recent book, Molly On The Range, catalogs her time working a farm and creating recipes (both old – previously published on her blog – and new!).
On this week's Eat Your Words, host Cathy Erway is joined by Cal Peternell of Chez Panisse, and author of A Recipe for Cooking, which The New York Times Book Review called "the best beginner’s cookbook of the year, if not the decade."
Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. Living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller’s Bizou, Lydia Shire’s BIBA, and Chris Schlesinger’s the Blue Room, he landed at Chez Panisse. Cal and his wife have three sons and live in the Bay Area.
This week on Eat Your Words, host Cathy Erway is joined in the studio by Jane Ziegelman and Andrew Coe, food historians and co-authors of A Square Meal: A Culinary History of the Great Depression.
A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.
This week on Eat Your Words, host Cathy Erway is joined by Ronni Lundy, author of the book Victuals: An Appalachian Journey, with Recipes.
Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award.
This week on Eat Your Words, host Cathy Erway speaks with Sandor Katz, author of "the book that started the fermentation revolution," Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.
Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.
The updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods.
This week on Eat Your Words, host Cathy Erway is joined by Karen Stabiner, a journalist and author of narrative non-fiction. She is the author of Generation Chef, the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City. The book takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.
This week on Eat Your Words, host Cathy Erway is joined by Louise Miller, writer, baker, banjo player, and author of The City Baker's Guide to Country Living, a full-hearted novel about a big-city baker who discovers the true meaning of home—and that sometimes the best things are found when you didn’t even know you were looking.
This week on Eat Your Words, host Cathy Erway is joined in the studio by Diana Henry, an award-winning food writer, journalist and broadcaster. She is the author of ten books, including A Bird in the Hand, which was a bestseller and won a James Beard Award in March 2016. Her latest, Simple, takes the kind of ingredients we are most likely to find in our cupboard and fridge – or be able to pick up on the way home from work – and provides recipes that will become your friends for life.
This week on Eat Your Words, host Cathy Erway is joined in the studio by Hillary Davis, author, food journalist, cooking instructor, and writer and creator of the popular food blog Marché Dimanche. Davis is the author of Les Desserts, Le French Oven, French Comfort Food, Cuisine Niçoise, and A Million A Minute. She is presently at work on her fifth cookbook and a novel.
This week on Eat Your Words, host Cathy Erway is joined by Miriam Horn, the author of the newly published Rancher, Farmer, Fisherman: Conservation Heroes of the American Heartland.
Horn tells us about food practitioners she's profiled in her book, all of whom live along the Mississippi River and represent an underreported movement to address environmental challenges in the US.
On the season premiere of Eat Your Words, host Cathy Erway is joined by Larry Olmsted, an award-winning journalist and author who has written several thousand articles for major newspapers and magazines worldwide over the past 20-plus years. He currently writes one of the most popular columns for Forbes online, is USAToday.com’s weekly Great American Bites restaurant columnist, is the Contributing Travel Editor for Cigar Aficionado magazine, and has held numerous other editorial or columnist positions for a variety of publications. His latest book, Real Food/Fake Food: Why You Don't Know What You're Eating & What You Can Do About It, is available now.
This week on Eat Your Words, host Cathy Erway is joined by Pascal Baudar, a wild food researcher and a self-styled “culinary alchemist” based in Los Angeles.He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels, and has been featured in numerous other TV shows and publications. His new book is titled The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir.
On this week's episode of Eat Your Words, host Cathy Erway is joined by Los Angeles Magazine food critic Patric Kuh, author of the James Beard award-winning Last Days of Haute Cuisine, a history of the American restaurant business. The magazine’s chief restaurant critic since 2000, he was the recipient of the 2006 James Beard Foundation award for best magazine restaurant critic in America.
Kuh's latest book is titled Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, and profiles major figures in the so-called “artisanal” food movement.
This week on Eat Your Words, host Cathy Erway speaks with Jessica Fechtor, author of the bestselling memoir Stir: My Broken Brain and the Meals that Brought Me Home.
Jessica Fechtor’s debut memoir chronicles her recovery from a ruptured aneurysm at age 28, and how she reclaimed her life through food and cooking. A national bestseller and winner of the 2015 Living Now Book Award, Stir has been praised by Oprah.com as "a page-turning pleasure," and by The Wall Street Journal as "a recipe for living a life of meaning.” Fechtor lives in San Francisco with her husband and daughters. She doesn’t believe in secret recipes.
This week on Eat Your Words, host Cathy Erway is joined by Joel Salatin, a farmer, lecturer, and author who raises livestock using holistic management methods of animal husbandry, free of harmful chemicals, on his Polyface Farm in Swoope, Virginia, in the Shenandoah Valley. Meat from the farm is sold by direct-marketing to consumers and restaurants.
Salatin's latest book is THE MARVELOUS PIGNESS OF PIGS: Nurturing and Caring for All God's Creation, which tackles the tension between environmental and faith-based communities.
This week on i, host Cathy Erway is joined by Sherri Brooks Vinton, author of the new book Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy.
Sherri is the author of the Put 'Em Up! series. Sherri's books, lectures, and workshops have taught countless eaters how to have a more delicious life. Her first book, The Real Food Revival: Aisle by Aisle, Morsel by Morsel, teaches readers how and why to enjoy sustainably raised foods. Sherri's current series of Put 'Em Up! books provide a modern take on home food preservation. She has been featured on numerous radio and TV programs, including Martha Stewart Radio and the Leonard Lopate Show. Sherri is a former Governor of Slow Food USA and is a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative.
This week on Eat Your Words, host Cathy Erway is joined in the studio by Tyler Kord, chef-owner of the lauded No. 7 restaurant and four No. 7 Sub shops in New York. He is also a terrifically neurotic man who directs his energy into writing fall-down-funny stories and rants about sandwich philosophy, love, self-loathing, and the life of a chef.
A Super Upsetting Cookbook About Sandwiches welcomes you inside Tyler Kord’s wonderfully off-kilter mind: a place where bread, condiments, vegetables, and meats mingle in delicious, unexpected recipes—and where his raves, rants, jokes, and stories run free. Most of these stories also happen to be truly excellent recipes in this convention-breaking cookbook. Come for the laughs, stay for the roast beef sub with fried shallots and smoked French dressing.
On this week's episode of Eat Your Words, host Cathy Erway talks to Derek Dellinger, the author of the homebrew and craft beer blog Bear Flavored, a contributing writer to the Upstate Brew York magazine and a homebrew advisor to Beacon Homebrew. Listen in as they discuss Derek's career, his year long fermented-foods diet, his thoughts on soda and much more.
This week on Eat Your Words, host Cathy Erway is joined by Elana Karp, author of the Plated cookbook.
After graduating from Le Cordon Bleu Paris, Elana Karp chose a unique path. Instead of going to work for a high-profile chef in the $600 billion restaurant industry, she helped launch a startup with a bold social mission: to change the way America eats. As the VP of Culinary at Plated, Elana oversees the entire menu creation process, crafting new seasonal recipes each week. Working with local farmers and fishermen to address the broken food system, Elana is helping to bring healthy, high-quality meals into dining rooms across the country.
This week on Eat Your Words, host Cathy Erway welcomes author J. Ryan Stradal, whose first novel, Kitchens of the Great Midwest, was published by on July 28th, 2015, and reached the New York Times Hardcover Best Seller list at #19 on its third week of release. In April 2016, the American Booksellers Association named Kitchens the Indies Choice Book of the Year Award – Adult Debut Winner.
Whenever today's guest, author Catherine Price, told people she was working on a book about vitamins (Vitamania, out now), they would immediately think of bottled pills.
It's easy to see why. While there are only 13 essential vitamins, thousands of supplements claim to boost our health. But should we be going back to basics, getting our vitamins from the foods we eat rather than the products of a powerful industry? Listen in to find out.
This week on Eat Your Words, host Cathy Erway is joined by Diana Abu-Jaber, author of the new culinary memoir, Life Without A Recipe.
Diana was born in Syracuse, New York to an American mother and a Jordanian father. Her family moved to Jordan a few times throughout her childhood, and elements of both her American and Jordanian experiences, as well as cross-cultural issues, especially culinary reflections, appear in her work.
This week on Eat Your Words, host Cathy Erway is joined in the studio by Kate Daloz, author of the new book We Are As Gods: Back to the Land in the 1970s on the Quest for a New America, a nonfiction account of Vermont's Myrtle Hill commune in the 1970s. It follows the dreams and ideals of a small group of back-to-the-landers to tell the story of a nationwide movement and moment, and shows how the faltering, hopeful, but impractical impulses of that first generation sowed the seeds for the organic farming movement and the transformation of American agriculture and food tastes.
Kate Daloz grew up in Vermont's Northeast Kingdom, in the geodesic dome her parents built after returning from a stint in the Peace Corps. She received her MFA from Columbia University, where she also taught undergraduate writing. Her work has appeared in the American Scholar among other publications. She lives in Brooklyn with her husband and children.
This week on Eat Your Words, Cathy is joined in the studio by fellow HRN host Mike Edison, who just kicked off the tour for his new tragic-comic memoir, You Are a Complete Disappointment: A Triumphant Memoir of Failed Expectations. Tune in for this tale about being the person who you want to be, not the person you're told you should be.
Tune in for a special bonus episode of Eat Your Words, with an exclusive panel discussion from the recent Food Book Fair.
How does one write a convincing, veiled-enough, but-believable-enough work of fiction inspired by a real place, people, and time when the subject is something as personal as food and the dining experience? And why are readers — whether they have worked in restaurants or not — so interested in the behind-the-scenes goings on at restaurants?
featuring:
Stephanie Danler, author of "Sweetbitter"
Jessica Tom, author of "Food Whore"
Helen Ellis, author of "American Housewife"
Cathy Erway, moderator, host of Heritage Radio Network's "Eat Your Words" and author of "The Food of Taiwan" and "The Art of Eating In"
This week on Eat Your Words, host Cathy Erway is joined via phone by Karen Leona Anderson.
Anderson grew up in Connecticut. She received an M.F.A from the University of Iowa Writers' Workshop, an M.A. from Victoria University in Wellington, New Zealand, and her Ph.D. from Cornell University, where she wrote a dissertation on poetry and science. Her work has appeared in ecopoetics, jubilat, Verse, Indiana Review, Fence, Volt, and other journals. She is an associate professor of English at St. Mary's College of Maryland.
In this episode of Eat Your Words, Cathy talks to Lucky Peach editors Chris Ying and Rachel Khong about their new cookbook, The Wurst of Lucky Peach: A Treasury of Encased Meat. Chris and Rachel talk about their "sausage quest" around the world to North America, South America, Europe, Australia, Africa and Asia to find sausages they wanted to celebrate in their cookbook. Listen to find out about Rachel's love for the danger dog and what continent has the fewest endemic sausages.
This week on Eat Your Words, host Cathy Erway sits down with the ladies of the Food Book Fair, Kimberly Chou and Amanda Dell. Dubbed the "Coachella of writing about eating," Food Book Fair includes panel discussions, a pop-up bookstore, #Foodieodicals, cooking demos, conceptual literary dinners, film screenings and much more. This year's fifth anniversary of the festival takes place on May 1st and 2nd at the Wythe Hotel in Williamsburg.
On this week's episode of Eat Your Words, host Cathy Erway speaks with Karissa Chen – a writer who is currently a Fulbright Fellow in Taiwan – on the importance of being responsible when writing about another culture's food. Specifically, they tackle food writer Calvin Trillin's controversial poem "Have They Run Out of Provinces Yet?" which was recently published in The New Yorker. While major news outlets have interviewed various food writers who are critical of this situation, very few have bothered to ask Asian American writers what they think.
On this week's episode of Eat Your Words, Cathy speaks with Marisa McClellan, a full-time food writer and canning teacher, and the voice behind the blog Food in Jars. She is also the author of the books Food in Jars (Running Press 2012), Preserving by the Pint (Running Press 2014), and Naturally Sweet Food in Jars (Running Press 2016). In her new book, she offers a comprehensive response to fans’ frequent requests for canning and preserving recipes that utilize natural sweeteners in lieu of refined sugar, opening up the world of canning and preserving to home cooks who follow sugar-restricted diets.
On this week's episode of Eat Your Words, Cathy is joined in the studio by Lukas Volger, author of Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals. He is also the editorial director and co-founder of Jarry, a print magazine that explores where food and gay culture intersect, and the owner of Made by Lukas, a Brooklyn-based company that makes veggie burgers. Tune in to hear Lukas and Cathy discuss how changes in eating habits are being reflected in the very vessels from which we eat.
On this week's episode of Eat Your Words, Cathy is joined in the studio by Imen McDonnell, author of The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm.
In a former life, McDonnell worked in broadcast production while living in Minneapolis, New York, and Los Angeles. Now, she resides with her husband and son on their centuries-old family farm in the southwest of Ireland, and blogs about her experiences on Farmette. She and Cathy discuss leaving the American city for the Irish countryside, as well as some authentic St. Paddy's Day traditions.
On this week's episode of Eat Your Words, Cathy welcomes guest Ashley Warlick, author of The Arrangement. The new book is a work of historical fiction about legendary food writer M.F.K. Fisher, who John Updike referred to a “poet of the appetites.” In Raymond Sokolov’s 1982 review of Fisher's As They Were, he wrote: “In a properly run culture, Mary Frances Kennedy Fisher would be recognized as one of the great writers this country has produced in this century.” Through writing The Arrangement, Warlick hopes to introduce a new audience to the hungry, sensual, stubborn character who was M.F.K. Fisher.
Konjit Zewge, at the age of 89, documented her succulent dishes in her book Yemouya Kouncho. She wrote her book for the sole purpose of passing the art of preparing traditional Ethiopian cuisine to the next generation. Her parents' home was always filled with extended family, neighbors and other visitors who delighted in the savory dishes. Running the household was traditionally the women's job and learning how to prepare food started at an early age. As an ardent student, Zewge made it a point to write down procedures, the various ingredients and amount used in recipes. Her book has been translated to English by her daughter, Mesrak Mekonnen. Mekonnen lives in San Francisco.
Bread, Wine, Chocolate: The Slow Loss of Foods We Love – part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. This week on Eat Your Words, host Cathy Erway is in studio with author Simran Sethi talking how in America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Tune in for an enlightening conversation and learn what it takes to save the tastes that connect us with the world around us.
If you’d like to grow your own food but don’t think you have the space, look up! Today on Eat Your Words, Cathy Erway is in studio with Annie Novak, author of "The Rooftop Growing Guide." In urban and suburban areas across the country, farms and gardens are growing atop the rooftops of residential and commercial buildings. In her accessible guide, Annie’s passion shines as she draws on her experience as a pioneering sky-high farmer to teach best practices for raising vegetables, herbs, flowers, and trees. The book also includes interviews, expert essays, and farm and garden profiles from across the country, so you’ll find advice that works no matter where you live. Featuring the brass tacks on green roofs, container gardening, hydroponics, greenhouse growing, crop planning, pest management, harvesting tips, and more, "The Rooftop Growing Guide" will have you reimagining the possibilities of your own skyline. Tune in for more!
Food whore (n.) A person who will do anything for food. Eat Your Words host Cathy Erway is in studio this week with author Jessica Tom, chatting all about her new book, "Food Whore." Full of wit and mouth-watering cuisines, Jessica’s debut novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential. Sharing her thinking behind literary foodie-ism as well as her writing process, she and Cathy go on to discuss what's next for "Food Whore." Tune in for a great show!
With the Chinese New Year around the corner, Eat Your Words host Cathy Erway gets Danielle Chang, creator of Luckyrice, to the show. Exploring Asian culture through the lens of food, Danielle created Luckyrice to follow her lofty, yet life-long, passion to create a platform for Asian culture. The Luckyrice Festivals held across the U.S. feature hundreds of chefs and mixologists, as well as corporate and culinary partners, the large-scale tastings and festive dinners attract global-minded, culture-seeking consumers. Danielle also highlights the new Luckyrice cookbook that is complete with stories, techniques, and contemporary Asian recipes from a range of culture and the traditions that inspired them. Tune in for a great episode!
Two Percent Solutions for the Planet profiles fifty innovative practices that soak up carbon dioxide in soils, reduce energy use, sustainably intensify food production, and increase water quality. The “two percent” refers to: the amount of new carbon in the soil needed to reap a wide variety of ecological and economic benefits; the percentage of the nation’s population who are farmers and ranchers; and the low financial cost (in terms of GDP) needed to get this work done.
As White explained in his previous work, Grass, Soil, Hope, a highly efficient carbon cycle captures, stores, releases, and recaptures biochemical energy, mitigating climate change, increasing water storage capacities in soil, and making green plants grow. Best of all, we don’t have to invent anything new—a wide variety of innovative ideas and methods that put carbon back into the soil have been field-tested and proven to be practical and profitable. They’re mostly low-tech, too, relying on natural resources such as sunlight, green plants, animals, compost, beavers, creeks, and more.
In Two Percent Solutions for the Planet, White expands what he calls the “regenerative toolbox,” to include holistic grazing, edible forests, biochar, weed-eating livestock, food co-ops, keyline plowing, restoration agriculture, bioenergy, aquaponics, animal power, Farm Hack, bees, bears, wildlife corridors, rainwater harvesting, native seeds, and various other projects from across the United States, as well as in Canada, Europe, and Australia. These short, engaging success stories will help readers connect the dots between diverse, exciting, and pragmatic practices, and inspire them to dig deeper into each individual story and concept, energized by the news that solutions abound.
Eat Your Words is back for a brand new radio season! Host Cathy Erway welcomes chef and author Sara Jenkins to the studio chatting highlights from the book (co-authored with her mother, Nancy Jenkins), The Four Seasons of Pasta. Notably, there are few ingredients in a cook’s pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It’s irresistible to all and perfect for every occasion. Sara and her mom draw on their own background in Italy, where they’ve lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Presently the accomplished chef and owner of Porsena and Porchetta, two restaurants in New York’s East Village, Sara and Cathy round out the show discussing the inspiration for the book as well as the importance of improvising while you cook. Tune in for a wonderful show!
American shoppers are collectively responsible for more wasted food than farmers, grocery stores, or any other part of the food-supply chain. The average family spends a shocking $2,225 every year on food they don’t eat. This problem is so massive that if food waste were a country, it would have the third-largest environmental footprint after the United States and China. This week on _ Eat Your Words _, host Cathy Erway is on the line with Dana Gunders, NRDC staff scientist and author of the new book “Waste-Free Kitchen Handbook,” seeking to change this quandary. Dana explains that this essential guide—packed with engaging checklists, creative recipes, practical strategies, and educational infographics—offers easy ways to save food and money. And the good news? Cutting food waste doesn’t require significant time and effort. Dana offers genius advice for smarter grocery shopping, ingredient storage, and meal planning. All it takes are a few simple behavior tweaks to take a real bite out of this problem.
“One of the big challenges of composting in an apartment is what to do with the compost once you have it!” [27:35] “Plan as best you can, freeze food when you can. Don’t listen to those dates on food, those are just suggestions!” [28:00] –Dana Gunders on Eat Your Words
There are roughly 80 million Millennials in America. According to research by BBDO, half of them identify as “foodies,” and this week on _ Eat Your Words _, Cathy Erway is sitting down with Millennial author Eve Turow to discuss her new book, A Taste of Generation Yum. Known for buying organic groceries, fawning over Chemex coffee, Instagram-ing images of pork belly and spending their recession-dented incomes on high-end meals out, these young adults with degrees from prestigious universities apply their learnings to harvests instead of hedge funds. Never before has a young generation paid this much attention to food, and since 2012 Eve explains that she has been on a journey to understand why. Through interviews with a variety of Millennials as well as food luminaries—including Anthony Bourdain, Michael Pollan, Mark Bittman, Marion Nestle and more—Eve highlights the underlying drive for the Millennial obsession with food, and comments on the role of Millennials in the future of food policy in America. Tune in for a great episode, brought to you by the Christmas Tree Farmers Association of New York.
“It really surprised me just how directly correlated our relationship with food is to the rise in technology.” [5:13] “Organic, fair trade, anything like that, the minute you take a picture of it and place it online it becomes a part of your personal brand and it becomes a representation of your values.” [6:50] –Eve Turow on Eat Your Words
Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac & cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? This week on Eat Your Words , Cathy Erway is on the line with J. Kenji López-Alt, who luckily has written a new book to answer these questions and more! As Serious Eats’s culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-follow recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Tune in for a great episode!
Rebel with a culinary cause, Justin Warner, sits down with Cathy Erway this week on _ Eat Your Words _ chatting his unique flavor theories, highlights from his book The Laws of Cooking and How to break Them, plus thoughts on the local, sustainable food scene. Justin goes on to explain that beyond providing boundary-pushing recipes to readers, he encourages positive experimentation in the kitchen and that this tends to be a great learning experience. What are some of his notable kitchen blunders? How does Justin tweak with the traditional holiday fare? Tune in for this great show!
Photo by Daniel Krieger
“The culture of ‘foodie-ism’ and media in general… I think we’ve all realized that, hey, restaurants are starting to make food for press and not food… and that’s kinda a sad thing but that’s what it takes to get New Yorkers into your restaurant.” [7:30] “Food needs to sustain us and the world around it and the second your slap a name on it becomes she-she.” [21:15] –Justin Warner on Eat Your Words
This week on _ Eat Your Words _, Cathy Erway welcomes Heritage Radio Network alum, Nicole Taylor, to the show. Talking Nicole’s brand new cookbook, “The Up South Cookbook,” it is best described as Southern cooking meets the Brooklyn foodie scene, keeping charm (and grits) intact! Georgia native Nicole spent her early twenties trying to distance herself from her southern cooking roots–a move “up” to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood. “The Up South Cookbook” is a bridge to the past and a door to the future. The recipes in this deeply personal cookbook offer classic Southern favorites informed and updated by newly-discovered ingredients and different cultures. The recipes speak to a place “where a story is ready to be told and there is always sweet tea chilling.” Tune in to hear all about this new Southern classic.
“If you can make a pot of peas I feel like you can do anything!” [25:45] –Nicole Taylor on Eat Your Words
The largest edible fruit native to the United States tastes like a cross between a banana and a mango… any guesses? This week on Eat Your Words , host Cathy Erway is on the line with Andrew Moore discussing the pawpaw. Author of “Pawpaw: In Search of America’s Forgotten Fruit,” Andrew explains that the fruit actually grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower’s dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered. So why have so few people heard of the pawpaw, much less tasted one? Tune in as Cathy and Andrew unpack the facts and more!
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"There’s this fruit out there that we can use that is delicious that has a good story, so they brew pawpaw beers and wine and they put neat labels on the bottle. It’s a great topic." [12:45]
```
"When you cut the fruit open, it has this bright yellow or orange pulp which is often unexpected… It has this texture that is custard like." [18:30]
–Andrew Moore on Eat Your Words
World-renowned NYC chef Michael Anthony of Gramercy Tavern and Untitled joins Cathy Erway on today’s episode of Eat Your Words for a spirited conversation about healthy home cooking, family, portion sizes, vegetables and the joy of food. His latest book, V Is for Vegetables, celebrates the act of cooking vegetables he loves with recipes designed for the home cook.
“The aim of the book is to make real dishes that will make people excited to be in their own kitchens.” [04:00]
“I’m always thinking about how, as a parent, I’m introducing foods to my kids that are healthy and nutritious.” [10:00]
“If we really examine the American meal in a different portion, envision it in a bowl instead of a plate, talk about the role of beans, legumes, rice play in conjunction with other vegetables – all of a sudden these meals aren’t more expensive than it would take to go purchase commodity foods.” [25:00]
My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today is a wonderfully engaging account from the woman who founded America’s first certified organic restaurant. It is a story of an unheralded culinary pioneer, Nora Pouillon, who made it her mission to bring delicious, wholesome foods to the American table.
Nora is credited as being one of the most vivacious founders of the organic food movement, and opened her eponymous restaurant in 1979. 20 years later, in 1999, Restaurant Nora became the first certified organic restaurant, furthering her dedication to the cause, one that she’s very much still apart of today at 71 years old. In addition to chronicling her relationship with the culinary field, the story is also a feminist one showing a woman with young children overcoming a failed marriage and working in a male-dominated business.
Born and raised in Austria surrounded by fresh, delicious food, Nora was horrified when she moved to Washington DC in the 1960s and discovered a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. She then chartered a path that forever changed our relationship with what we eat. Her Restaurant Nora in Washington DC has been a hot spot for reporters, celebrities, and politicians – from Jimmy Carter to Bill Clinton to the Obamas, even throwing Michelle Obama’s surprise birthday party. Along the way, Nora redefined what food could be, forging close relationships with local producers and launching initiatives to take the organic movement mainstream. Outside her restaurant, she became the founder of Washington DC’s first farmers market in 1997. There are now 13.
This week on Eat Your Words, host Cathy Erway is in studio with Kian Lam Kho, author of the brand new book “Phoenix Claws and Jade Trees.” Offering a unique introduction to Chinese home cooking, Kian demystifies the process by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, he goes on to explain, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Tune in to hear Kian discuss how he compiled his recipes, common misconceptions of cooking Chinese, and exactly what Phoenix Claw are!
“The purpose of the book is to empower the cook… to take what they’ve learned and get innovative with it.” [8:55] “Stir fry is only one of the techniques and there are so many others: the braising, steaming, deep frying, and all of these most Americans are not familiar with, so in this book I wanted to introduce that.” [13:20] –Kian Lam Kho on Eat Your Words
Bonjour! This week on Eat Your Words, host Cathy Erway is taking listeners to France along with guest Hillary Davis, author of the new book “Le French Oven.” A companion to the previously featured French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte―the French version of a Dutch oven―in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven teaches how to create appetizers, soups, main courses, desserts, and more. Included is information about the major French made cocotte brands, and how to use them specifically to create fabulous recipes. Hillary goes on to explain that she wrote the new French volume to fill a need for the coterie of French cookbook fans and lovers of French food. This program was brought to you by Fairway Market.
“These are the original slow cookers. French ovens – you heat up very slowly. You’re supposed to gradually bring them up to heat and they retain heat much afterword.” [19:00] “It’s the perfect oven – it’s close to the meat, it emanates this high heat. I get the most amazing, crispy outside and the meat is just beautiful.” [25:00] –Hillary Davis on Eat Your Words
The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. This week on Eat Your Words, host Cathy Erway gets Carla on the line to explain how Einkorn has remained unaltered for thousands of years and allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Tune in to hear how her book, “Einkorn,” shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes. “Einkorn” is sure to introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love. This program was brought to you by Whole Foods Market.
“We really wanted to create a little manual of how you get introduced to einkorn baking.” [10:59]
“The biggest misconception is that people can tolerate einkorn because it has less gluten. That is totally untrue.” [13:53] —Carla Bartolucci on Eat Your Words
This week on Eat Your Words Cathy Erway sits down with Nancie McDermott to talk about Thai food! In 1975, Nancie went to Thailand with the Peace Corps to teach English as a second language to Thai middle school students. When she came back to the states, she started learning all about Thai cooking. Now Nancie has written three different Thai cookbooks, as well as several other recipe books for pies, curry, stir-fry, and more! Her cookbooks have helped make authentic and traditional Thai food more accessible for people cooking in American kitchens. Tune in to hear about her experience in Thailand and her creative approach to cooking Thai food in the states! This program was brought to you by Whole Foods Market.
“Thai culture is very in the moment– let’s find joy, let’s get along, let’s celebrate where we are right now.” [7:57] –Nancie McDermott on Eat Your Words
There are good recipes and there are great ones—and then, there are genius recipes. This week on Eat Your Words, Cathy Erway sits down with Kristen Miglore, author of "Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook" talking highlights from the book that include recipes that surprise us and make us rethink the way we cook or perhaps involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rework cooking tropes, solve problems, get us talking, and make cooking more fun. Tune in for a genius episode! This program was brought to you by Edwards VA Ham.
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. This week on Eat Your Words, host Cathy Erway is on the line with “Taking the Heat:
Women Chefs and Gender Inequality in the Professional Kitchen” co-author Deborah Harris. Deborah goes on to highlight the book, examining big issues like how the world of professional chefs is gendered, what conditions have led to this gender segregation, plus how women chefs feel about their work in relation to men. Tune in for a great conversation! This program was brought to you by Heritage Foods USA.
“It’s rare. Only about 20% of head and executive chefs are women.” [4:00] “I really respected the women who said when they became management… they purposefully tried to make a more humane kitchen.” [25:00]
“Chefs today want to be seen as professionals not hash slingers.” [26:10]
—Deborah Harris on Eat Your Words
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today on Eat Your Words, host Cathy Erway gets Aaron on the line to talk not only his critically lauded, award winning barbecue but also highlights from his debut book, “Franklin Barbecue: A Meat-Smoking Manifesto.” Unlocking the secrets behind truly great barbecue along with years’ worth of hard-won knowledge, Aaron shares that this book is his resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible! What’s next for Aaron? Tune in for an essential summer episode! This program was brought to you by Fairway Market.
“If you follow your heart and do something that you’re proud of, who cares if you’re busy or not?” [18:00] “There is no recipe other than barbecue sauce that will actually work for barbecue… it’s more of a craft than being able to follow a black and white recipe.” [20:00]
—Aaron Franklin on Eat Your Words
This week on Eat Your Words, host Cathy Erway welcomes Robert Sietsema, author of the new book “New York in a Dozen Dishes.” Winding his way through the history of New York’s great dishes, each chapter is dedicated to a specific dish, and the best places in the city to eat it. From the coal-fired pizza pies of a thriving Little Italy to the slice joints of a burgeoning rock ‘n’ roll East Village as well as the evolution of New York fried chicken from Harlem’s spare, ancient style to the battered-and-brined birds of hipster Brooklyn, Robert shares his foodie foray throughout the city to find the city’s most elusive and interesting foods! After the break, Robert and Cathy talk about the food writing realm and how the ‘age of foodism’ has changed it all. Tune in for a great show! This program was brought to you by Whole Foods Market.
“If you keep an eye on the immigrant community, especially the ones that have arrived most recently, they’re introducing food that will be seen in the mainstream twenty, thirty years later.” [2:50] “Bushwick is fantastic. We have more taquerias here than anywhere else in the city. We have casual, fun hipster restaurants… I worry that too many restaurants are now mainly alcohol oriented.” [29:00]
—Robert Sietsema on Eat Your Words
Welcome to Torte: a small-town family bakeshop where the coffee is hot, the muffins are fresh, and the cakes are definitely to die for! This week on Eat Your Words, host Cathy Erway is on the line with Ellie Alexander, author of the Bakeshop Mystery series. A Pacific Northwesterner who loves spending time testing pastry recipes in her home kitchen, Ellie explains to Cathy that she chose to write the unique mystery series based on her home region and her sweet hobby. She goes on to tell Cathy about her writing strategies and favorite treats, always keeping the reader in mind throughout her process. Need a fun summer read? Check out the Bakeshop Mystery series! This program was brought to you by Bonnie Plants.
“I felt like it was my responsibility to readers to make sure they had an authentic experience so I spent a lot of time taste testing, which is just a horrible job I have to tell you!” [7:30]
—Ellie Alexander on Eat Your Words
This week on Eat Your Words, host Cathy Erway is celebrating Father’s Day with guest Hugh Acheson, James Beard Award winning chef, Top Chef star, and author of the new book “The Broad Fork.” Narrating the four seasons of produce, Hugh offers solution to the age old question: “What the hell do I do with kohlrabi?” From kohlrabi to carrots, beets to Brussels sprouts, all are demystified or creatively reintroduced to get readers excited about your greens and fruits. It’s what both your doctor and your grocery bill have been telling you to do, and Hugh gives Cathy the highlights to expect from “The Broad Fork” plus why this way of eating is so important to him.
This week on Eat Your Words, host Cathy Erway welcomes writer Mina Holland to the show to talk about her book “The World on a Plate.” Taking readers on a journey around the globe, demystifying the flavors, ingredients and techniques, Mina sought out worldly dishes in a book big enough to stick in a bag and travel. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? What’s the story behind the curries of India? Weaving anecdotes and history with recipes and tips from food experts, “The World on a Plate” is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike. Tune in as Mina and Cathy discuss highlights from the book! This program was brought to you by The International Culinary Center
“I love Turkish food and I think it’s a very interesting place because it sits on the the cusp of Europe and Asia.” “My favorite recipe is Marcella Hazan’s three ingredient pasta sauce. It changed my life when I discovered it!”
—Mina Holland on Eat Your Words
Community Supported Agriculture (CSA) programs have connected farms to consumers and made people more in tune with where their food comes from, but still leave many stumped beyond the conventional uses for their produce. This week on Eat Your Words, host Cathy Erway is chatting with Linda Ly, author of "The CSA Cookbook" to try and shed some light on this problem. According to Linda, her book seeks to help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach—for vegetables!
Highlights include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. Tune in and look at your veggies in a whole new way! This program was brought to you by Whole Foods Market.
"I had a CSA years ago, long before I ever had a garden… I thought it was a great idea to try and support small farms and be more familiar with vegetables that I don't often cook with." "I'm always looking for new ways to prepare all of the vegetables, herbs, fruits, and flowers that I bring in [from my garden]."
—Linda Ly on Eat Your Words
This week’s Eat Your Words is celebrating the coming of summer with Bryan Petroff and Douglas Quint, founders of the Big Gay Ice Cream. Friends that started with an ice cream truck and saw their business grow into multiple shops across New York City and now coming to Los Angeles, chat with Cathy about their phenomenal growth as well as their new book “Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream.” Are you new to making ice cream? Never fear! Starting off simple, the book instructs with store-bought toppings and ingredients and eventually works up to homemade sorbets and creative ice creams! Tune in for a fun discussion on the best summer treat. This program was brought to you by Bonnie Plants.
“I see ice cream as probably the best comfort food out there and it’s something that every child loves and pretty much every adult loves too. There’s something about when you eat it… you’re transported back to moments in time: food as a memory.” [14:30] —Bryan Petroff on Eat Your Words
This week on Eat Your Words, host Cathy Erway is learning the true meaning of fika with Anna Brones and Johanna Kindvall, authors of “Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats.” With Sweden as one of the world’s top coffee consuming nations, Anna and Johanna explain that the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In their uniquely illustrated cookbook, Anna and Johanna share with Cathy highlights from their classic recipes from their motherland and encourage this charming tradition regardless of where you might live. This program was brought to you by Whole Foods Market.
The kitchen is a battle place! Tune in to this week’s Eat Your Words, as host Cathy Erway welcomes Betty Fussell, author of “My Kitchen Wars: A Memoir” among ten other books, ranging from biography to cookbooks, food history and memoir. Chatting about her unparalleled career path, Betty shares the trials and tribulations publishing her work not only as a woman but also in convincing the world that there is more to food than recipes. After the break, Cathy delves into Betty’s deep rooted interest in culinary history and how she blazed the way for American food writers everywhere. Highlighting cuisines across the country, Betty explains that though true regional dishes are somewhat rare these days, they reveal clues about the area’s past, people, and cultures. Listen in to a wonderful conversation! This program was brought to you by Whole Foods Market.
Photo by Norman Jean Roy for Vogue, Aug ’08
“The kitchen is a battle place. You are fighting with ingredients in order to transform them into something you can eat!” [9:13] —Betty Fussell on Eat Your Words
This week on Eat Your Words, host Cathy Erway is back with a new show, sitting down with Heritage Radio Network Founder Patrick Martins and Mike Edison. Co-authoring the book, “The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat,” Patrick and Mike discuss the concept of ‘tetoire’ which is touched upon in the book and their overall philosophy behind the book. Calling it the greatest vegetarian manifesto ever written, Patrick and Mike make a big case against factory farming and the bottlenecks in the meat world. With chapters written from the perspective of a goat, Patrick points out the importance of looking at the meat ingredients, like specific breeds and their seasonality and differing tastes. Tune in to hear a great show packed with smart tips on making informed choices regarding the food we eat. This program was brought to you by Whole Foods Market.
“Do one thing really well and you’ll carve out a niche.” “The best way to eat less meat is to avidly throw yourself into local farms, heritage breeds and spend more money… Cheap meat is not good for anyone.”
—Patrick Martins on Eat Your Words
“Part of the concept of this book is… it’s not supposed to be homework and if you really want people to get tuned in, it should be fun.”
—Mike Edison on Eat Your Words
Hey, hey! This week on Eat Your Words, guest host Erin Fairbanks is turning the table on Cathy Erway, chatting with her about her brand new book “The Food of Taiwan.” Possibly the only cookbook to open up with a tale of an assassination attempt, Cathy goes on to explain how she came to be inspired to shine the light on this intriguing part of the world as well as her personal connection to the cuisine. Explaining that it’s not just about bubble tea, Taiwanese food and its culture is touched on throughout “The Food of Taiwan” with Cathy highlighting the fresh markets, street vendors, and regional specialties. After the break, book photographer Pete Lee joins the show and shares his thoughts on the beautiful landscape that Taiwan provided for the visual base of the book before aiding Cathy in describing a few recipes featured. Tune in for a great show! This program was sponsored by Cain Vineyard & Winery.
“I think exploring my own favorite comfort foods led me to this wonderful exploration of where it came from.” [4:20] —Cathy Erway on Eat Your Words
Prepping for Passover? Tune in to this week’s Eat Your Words as host Cathy Erway chats with author Leah Koenig about her new book “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen.” Talking about how she fell in love with cooking plus how she rediscovered these traditional bites, Leah details how she was able to put her unique stamp on the cuisine with 175 recipes that showcase the handmade, seasonal, and vegetable-forward dishes. From soups to sweets that go beyond the traditional, Leah explains how she also incorporates regional influences from North Africa to Central Europe. After the break, Cathy gets the scoop on some of Leah’s greatest cooking successes and her thoughts on treading the line between traditional and progressive holiday foods. This program was brought to you by The International Culinary Center.
“Of all the Jewish holidays, Passover is the hardest one to get crazy with because if there’s no matzo ball soup on the table people with throw a fit!” —Leah Koenig on Eat Your Words
Gluten free: love it or hate it the diet has changed the food scene in the last few years. Tune in to this week’s Eat Your Words as host Cathy Erway chats with Camilla Saulsbury, author of “Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes” about what it means to be gluten free. Even if you aren’t completely gluten free, Camilla explains that this cookbook also champions ancient grains that you can mix with your everyday diet. With more than 281 recipes in this new book that showcase the health benefits of a gluten free diet, the result is immensely delicious, creative and satisfying dishes. These sublime recipes are proof positive that good taste and gluten free options can be really tasty, too. After the break, Cathy and Camilla break down the gluten free sensation and agree that society has forgotten about the basics when it comes to grains. An easy and tasty way to expand your diet, this book is a great way to kick start a healthier life! This program was brought to you by Whole Foods Market.
“Gluten free is not just about people having to follow a gluten free diet, it’s about expanding your repertoire of really great foods that have been with us for a really long time that we’ve forgotten about.” [3:40] “It’s not saying wheat is bad per se… it’s not saying that you need to give these up entirely but certainly few can deny that our diets have becoming highly depend of these highly refined white flours that have been stripped of nutrition.” [5:50]
—Camilla Saulsbury on Eat Your Words
Is it spring yet?! This week on Eat Your Words, host Cathy Erway is optimistically talking spring vegetable gardens, specifically tomatoes, with “tomatomaniac” Scott Daigre. Every year, Scott hosts TomatoMania!, a traveling pop-up sale of hundreds of heirloom and hybrid tomato seedlings and has also recently released the new book “Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen.” In the book, Scott provides a peek into his Ojai, California, tomato patch and details a “reality gardening” approach to growing the world’s favorite summer treat. Tomatomania! walks readers through every step of the tomato gardening process, from the earliest planning stages to those final satisfying kitchen table moments of the season. Scott previews what to expect out of this year’s TomatoMania! event and leads an interesting discussion on tomato varieties and the ‘breeding’ process. Tune in and become a ‘maniac along with Cathy! This program was brought to you by the Tabard Inn.
“Tomatoes are a huge springboard for the spring garden and for people in the growing season.” [3:20] “The book combines all the information and know how that how we’ve gained from all these years, so it celebrates tomatoes!” [19:39]
—Scott Daigre on Eat Your Words
This week on Eat Your Words, host Cathy Erway is getting a head start to the growing season! Chatting small-scale agriculture and the book "Microfarming for Profit: from Garden to Glory" with author Dave DeWitt and Bee Ayer, collective member and co-farm manager at the Youth Farm at BK Farmyards in Brooklyn, NY. Dave's book is an entrepreneur's guide which profiles successful microfarms around the country, teaches how to sell what's produced, and specifies value-added products that can quickly increase the farmer's bottom line—on five acres or less. Bee adds thoughts on the matter as well from her experiences in urban and youth farming and brings up the discussion on whether to grow things for the community versus growing items that will yield a higher profit. Thinking about getting into small-scale agriculture? Tune in for a great show! This program was brought to you by Whole Foods Market.
"There's actually a lot of land in New York City that is pretty good for growing. There's a lot of under-utilized land and a lot of land that's temporarily not being used… and rooftops too." —Bee Ayer on Eat Your Words
"That's the key to having a profitable microfarm, you have to think beyond produce. In reality the profit from these things comes from value added products that you can come up with."
—Dave DeWitt on Eat Your Words
Guten tag! Sprechen Sie Deutsch? This week on Eat Your Words, host Cathy Erway is talking to Jeremy Nolen, chef and author of the recently released “New German Cooking: Recipes for Classics Revisited.” Jeremy tells Cathy how he became interested in German cuisine and his process researching for the dishes, though he shares that many of the dishes are featured on the menu of his restaurant Brauhaus Schmitz in Philadelphia. Very cozy and homestyle, the book celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Jeremy goes on to preview recipes from his family table, inspired by travels in Germany, such as the fischgulasch. After the break, Cathy gets Jeremy’s background and learns that he’s basically been cooking his whole life. Tune in for an interesting show! Auf Wiedersehen! This program was brought to you by Visit Napa Valley.
“There’s so many German 1850 influences in cooking like streusel, for one, is a tipping for pies, sauerkraut, hotdogs, hamburgers…” [18:50] “There’s no vinegar in sauerkraut, trust me, it’s just the fermentation process!” [26:50]
—Jeremy Nolen on Eat Your Words
This week on Eat Your Words, host Cathy Erway is discussing women in food media with two members of the Heritage Radio Network family, Leiti Hsu, host of WORD OF MOUTH and Mary Izett, co-host of Fuhmentaboudit!. The group chats about the lack of women in the food industry and the idea of the glass ceiling for women in the industry. Leiti shares her thoughts on the matter in the context of booking guests for her show, while Mary relates with her experiences in the beer world. After the break, Cathy, Leiti, and Mary comment on their pet peeves in the food industry, such as sexist beer labels, the Skinny Girl brand of products, and celebrity women coming out with cookbooks though they have no real connection with the food. Tune in to see what these ladies are looking forward to in the future and how they see the industry changing for the better. This program was brought to you by Edwards VA Ham.
Photo by idrunkthat.com
“I would like women to feel more welcomed in the home-brewing and beer community, period.” —Mary Izett on Eat Your Words
“I am excited to see more women apologize less and seeing women cut the word ‘trying’ from their vocabulary.”
—Leiti Hsu on Eat Your Words
This week on Eat Your Words, host Cathy Erway dials in to the United Kingdom to chat with author Martine Bailey about her unique perspective on food featured in her latest book. Inspired by eighteenth-century household books of recipes, the recent release of “An Appetite for Violets” allowed Martine to indulge in her obsessions with food, history and travel. As an amateur cook, she tells Cathy her background including winning the Merchant Gourmet Recipe Challenge and that she was a former UK Dessert Champion, cooking at Le Meurice in Paris. In pursuit of authenticity, she studied with food historian Ivan Day and experienced Georgian food and fashion at firsthand with an historic re-enactment society. Tune in to hear all about Martine’s unique novel! This program was brought to you by The International Culinary Center.
“I’m an amateur cook who really had two parallel interests!” [2:40] “It fascinated me to look into the history of cookery and also try to learn to do it.” [6:08]
—Martine Bailey on Eat Your Words
This week on Eat Your Words, host Cathy Erway is checking up on your New Years resolutions and lending a helping hand chatting with author Leda Scheintaub about her book “The Whole Bowl: Gluten-Free, Dairy-Free Soups and Stews,” co-written by Rebecca Wood. Gluten-free and dairy-free recipes and cookbooks abound these days, yet there’s not been a great book exclusively about soups and stews. Leda shares with Cathy just how she and Rebecca developed a delicious and satisfying set of recipes to fill this gap complete with more than fifty recipes accompanied by beautiful photographs, not to mention nutritious delights, ranging from staples like a hearty vegetarian stock that will be the base for many other soups to exciting new possibilities like Congee Five Ways or Quinoa Hokkaido Pottage. No winter’s day should be without a delicious bowl of great soup! Tune in to hear the background and fun details behind putting the book together. This program was brought to you by Whole Foods Market.
“Start a bone broth habit and get a slow cooker! Any bones you like: if it’s a fish bone, it’ll be a quick stock.” [28:40] —Leda Scheintaub on Eat Your Words
This week on Eat Your Words, host Cathy Erway chats with authors Ramin Ganeshram and Sarah Elton about sustainable, fresh cooking directed at kids and cooking from scratch. Ramin's book, "FutureChefs: Recipes by Tomorrow's Cooks Across the Nation and the World," is a collection of 150 recipes drawn from the experience and kitchens of young cooks all over America. The book brings real, cooking-obsessed tweens and teens to the page as relatable characters who span a diverse social and cultural experience. Sarah's, "Consumed: Food for a Finite Planet," points out that many have lost touch with the soil—few of us know where our food comes from, let alone how to grow it—and we are at the mercy of multinational corporations who control the crops and give little thought to the damage their methods are inflicting on the planet. Our very future is at risk, and the group discusses how the upcoming generations of kids are the key to turning this all around. Tune in to hear the authors' accounts of getting kids involved in improving food systems around the world. This program was brought to you by Whole Foods Market.
"Kids who cook will eat better food, so it's just a win win for everybody." [10:40]
—Sarah Elton on Eat Your Words
"We need to get to a place where all young people can have ownership of their regional food culture." [11:40]
—Ramin Ganeshram on Eat Your Words
This week on Eat Your Words, host Cathy Erway is talking Bulletproof Coffee with nutritionist Stephanie Middleberg of Middleberg Nutrition and expert barista Amanda Whitt. Bulletproof Coffee is a branch of the Bulletproof Diet describes itself as a highly nutritious, anti-inflammatory diet powered by healthy fats. The coffee itself claims to make its drinkers feel noticeably better than normal coffee that can leave one feeling jittery and cranky. Additionally, instead of adding milk or cream to the drink, Bulletproof encourages the use of grass fed butter as a mix in. Talking about this trend in coffee as well as grass fed butter, the group dissects the taste, diet, and everything else Bulletproof. Is this just another passing fad or will Bulletproof go on to influence the way we eat and drink? Tune in for some great insight! This program was brought to you by Whole Foods Market.
“I think this is on trend and it will come and go pretty quickly.” [18:35] “On trends, this is pretty much another high fat low carb diet… it’s Paleo on speed!” [19:45]
—Stephanie Middleberg on Eat Your Words
“[On trends]… coffee in the cocktail world, coffee being improved in the restaurant setting and being served in nontraditional spaces.” [30:15]
—Amanda Whitt on Eat Your Words
This week on Eat Your Words, host Cathy Erway kicks off 2015 talking pig with Jimmy Carbone of Heritage Radio Network’s own Beer Sessions Radio. Also the producer of Pig Island, New York City’s definitive annual pork fest, Jimmy teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. “I LIKE PIG” tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. The group discusses how each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. “I LIKE PIG” is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. Friend and Pig Island participant, King Phojanakong, chef-owner of Kuma Inn and Umi Nom, plus Chef Jacques Gautier of Palo Santo join the show to add to the pig enthusiasm. Tune in for a delectable episode! This program was brought to you by Whole Foods Market.
“One reason it started was that people questioned us after some other food events and said ‘why can’t you do a sustainable meat event,’ and then I thought we might as well buy pigs from local farmers and give them to the chefs, and that’s the start of sustainable cooking.” [2:35] —Jimmy Carbone on Eat Your Words
This week on Eat Your Words, host Cathy Erway is closing out 2014 with two wonderful guests: Helen Rosner of Saveur and Eater and Sara Kate Gillingham of The Kitchn to talk about their respective new cookbooks. Helen shares that Saveur’s “The New Classics Cookbook” features more than 1000 curated global recipes in an essential collection for home cooks everywhere. This selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and, of course, the magazine’s standard of excellence. Sara Kate tells that “The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking” has 150 recipes with 50 essential lessons, as well as a guide to organizing your kitchen. The book also provides storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and a ton more. Tune in to hear the inspirations and process behind putting the books together from the ladies who know them best! This program was brought to you by Edwards VA Ham.
“Recipes are forever. We’re still cooking out of recipes that were written over 100 years ago – nothing changes!” [23:20] “I think there’s something very performative about home cooking in the last few years. I think of it as the ‘Instagram-ification’ of home cooking.” [31:20]
—Helen Rosner on Eat Your Words
This week on Eat Your Words, host Cathy Erway is chatting with Malin Elmlid, author of “The Bread Exchange: Tales and Recipes from a Journey of Baking and Bartering.” An ode to a life warmly lived, Malin’s book tells the story of one woman’s hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cozy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, she shares discoveries, stories, and recipes from her inspiring travels, and highlights it all for Cathy. A busy fashion-industry professional with a bread-baking obsession, Malin tells Cathy how she started offering her loaves to others in return for recipes, handmade goods, and, above all, special experiences that come from giving generously of yourself. Tune in for a great show! This program was brought to you by Brooklyn Slate.
“When you bake with sourdough, the health benefits are huge.” “For me it has been the biggest lesson to really go into every meeting with open eyes.”
—Malin Elmlid on Eat Your Words
This week on Eat Your Words, host Cathy Erway welcomes author and blogger Erin Alderson to the program. Author of “The Homemade Flour Cookbook: The Home Cook’s Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A-Z,” Erin talks to Cathy about how she became inspired to dedicate an entire book on making this staple ingredient at home. She goes on to explain how milling at home can be less expensive and healthier than buying pre-ground flours. Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! Exploring the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, Erin strives to make it easy for any do-it-yourself homemaker to have fresh flour whenever needed. Tune in for an interesting conversation! This program was brought to you by Brooklyn Slate.
“Food is a really personal journey for me, and, I think, for a lot of other people.” [21:45] “I do think that eating whole grains and whole flour is better for you than always seating all purpose flour… it’s all about moderation.” [23:20]
—Erin Alderson on Eat Your Words
This week on Eat Your Words, host Cathy Erway is talking leftovers! Welcoming guest Eugenia Bone, author of the recently released book “The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals,” Eugenia chats about great ways to reuse ingredients that you might otherwise discard. “The Kitchen Ecosystem” says that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. Eugenia shares with Cathy that synchronicity is what defines a kitchen ecosystem and talks about what has inspired her to write with this unique and thrifty perspective. This program was brought to you by Cain Vineyard & Winery.
“Prior to World War II everybody cooked this way because the food they had was fresh… after, we had the onset of the industrial food revolution and as a result people started to buy products in the store.” [3:25] “This approach to cooking is based on what you eat over the course of a year.” [9:45]
“Theres no way there’s a factory producing canned tomatoes that’s going to be cleaner than your kitchen.” [10:45]
—Eugenia Bone on Eat Your Words
This week on Eat Your Words, host Cathy Erway welcomes Laura Zinn Fromm, author of the new book Sweet Survival: Tales of Cooking and Coping out now on Greenpoint Press. Laura is also an accomplished editor and former Business Week Magazine reporter, but now spends a good deal of time on her blog Flawed Mom and as a contributor to The Huffington Post. Talking to Cathy about her background and journey in journalism, especially how she found that writing about food and family reinvigorated her, she shares a few stories from Sweet Survival: Tales of Cooking and Coping. Laura goes on to chat about how cooking and food writing have helped her cope with stress and anxiety throughout her life, which is also a theme throughout her book. Tune in to hear Laura’s wonderful perspective on food, writing, and family. This program was brought to by Whole Foods Market.
“We all sleep, we all go to the bathroom, and we all eat. But you’re not going to talk about sleeping or going to the bathroom, because they’re boring and kind of gross, but everybody eats. So it’s like a very natural conversation starter. It’s universal.” [2:42] “I came from a family where my mother is a fantastic cook, so I grew up eating these wonderful meals, no matter what.” [8:30]
“I find that in times of stress cooking huge relief.” [9:58]
—Laura Zinn Fromm on Eat Your Words
This week on Eat Your Words, host Cathy Erway welcomes Deirdre Heekin to the show, talking about her new book, “An Unlikely Vineyard.” Kicking off the episode, Cathy asks Deirdre to elaborate on the wine world in Vermont, considering that she is one of the wine pioneers in that area of the country. She goes on to talk to Cathy about the conundrum of being certified as organic or biodynamic for the grower versus what it means for the consumer. Notably, Deirdre is the proprietor and wine director of Osteria Pane e Salute, an acclaimed restaurant and wine bar in Woodstock, Vermont. Deirdre and her husband, head chef of the restaurant, live on a small farm in Barnard, Vermont, where they grow both the vegetables for their restaurant and natural wines and ciders for their la garagista label. Tune in to learn all about the wine happenings in Vermont and to hear highlights from her new book! This program was brought to you by Rolling Press.
“Research your wine like you’d research your food.” [17:35] “I say get your hands dirty, start planting things. It’s important that we all grow something and that we learn something from the act of planting a seed.” [27:05]
—Deirdre Heekin on Eat Your Words
This week on Eat Your Words, host Cathy Erway is talking with author Janna Gur about her new recipe book, “Jewish Soul Food.” Just in time for upcoming holidays, Cathy kicks off the show asking Janna why she decided to take on writing this book. She elaborates that she wanted to bring the ‘greatest hits’ of Jewish grandmothers to North American readers. Considering herself more of a curator of wonderful recipes at her disposal, she explains that she nearly prefers that title to cookbook author because the included recipes have been tried again and again and are not solely based on her personal tastes. Janna currently lives in Tel Aviv, Israel and sheds light on the environment there from the political turmoil to the cultural and culinary highlights. Tune in to hear all about the new book as well as the definition and differences between Ashkenazi and Sephardic cooking. This program was brought to you by Fairway Market.
“The only way to really preserve a cuisine to cook it and find as many people as possible to eat it.” “Israelis have this really lustful life and part of it is the food.”
—Janna Gur on Eat Your Words
This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook “Bar Tartine: Techniques and Recipes,” Nick and Cortney share their inspirations for not only the restaurant but also what they decided to include in the book. Much of what the duo enjoy cooking has nostalgic memories attached and they elaborate that they pull culinary innovation from everywhere. Offering advice for the aspiring chef and restauranteur, Nick and Cortney go on to state that it is vital not to force anything and to do what you do, do it well, and make it delicious. Certainly this way of thinking has worked for their celebrated restaurant, and after the break Cathy gets the scoop on their ingredients, a lot of which are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Much of these techniques are divulged in the new cookbook, as well. Tune in to hear the chefs’ unique take on the culinary world and for highlights from “Bar Tartine: Techniques and Recipes.” This program was brought to you by Cain Vineyard & Winery.
“Four different people could cook the same recipe and it’s never going to taste the same so it doesn’t really behoove any of us to guard things.” [2:30] —Cortney Burns on Eat Your Words
“Managing people’s expectations is one of the biggest challenges, especially with what we do or with what a lot of other chefs want to do right now which is get away from the traditional model appetizer, entree, with chicken, fish, or meat, and a vegetable on the side.” [10:07]
—Nick Balla on Eat Your Words
This week on Eat Your Words, host Cathy Erway is getting into the spirit of Cider Week! Welcoming James Beard Award winner and author of the new book “Apples of Uncommon Character,” Rowan Jacobsen, he and Cathy discuss that there is indeed life beyond Red Delicious, and even the Honeycrisp Apple. While supermarkets limit their offerings to a few waxy options, apple trees with lives spanning human generations are producing characterful varieties. Rowan explains during an in-studio apple tasting that such apples are now in the midst of a rediscovery. From heirlooms to new designer breeds, a delicious diversity of apples is out there for the eating. With guidance from Rowan’s book, readers can find 20 recipes, savory and sweet, resources for buying and growing, as well as a guide to the best apple festivals. Ring in fall and rediscover the apple in this episode! This program was brought to you by Cain Vineyard & Winery.
“Fuji and Gala are on a world domination campaign.” [5:00] “The apple falls wicked far from the tree, actually.” [7:32]
“If you’re going to make a pie with one apple, it should be Northern Spy.” [23:14]
—Rowan Jacobsen on Eat Your Words
This week on Eat Your Words, host Cathy Erway is talking with author Suzanne Cope about her new book Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods. Along for the episode, Suzanne is joined by Laena McCarthy, Marisa Wu, and Brian Ballan, who are some of the producers featured in Suzanne’s book. Marisa Wu is a founder of Salty Road taffy, Laena is the founder of Anarchy in a Jar, and Brian Ballan runs A & B American Style condiments. All of these guys specialize in small batch food. Chatting about the boom of artisanal foods, they explain the concept of “co-op-etition.” This term refers to the small businesses working together and networking in order to help each come up in the food world. Also discussing what it really means to be considered artisanal, the topic of being officially certified as organic is touched upon, plus a lot more. Tune in to hear why these small batch businesses do what they do and what they have planned for the future. This program was brought to you by Rolling Press.
“We actually work as a team to not only keep our network alive but to help each other.” [10:20] —Laena McCarthy on Eat Your Words
“You can’t have an artisanal bun at Burger King.” [12:38]
—Suzanne Cope on Eat Your Words
On today’s episode of Eat Your Words, host Cathy Erway interviews Jennifer McLagan and Mayur Subbarao. Jennifer McLagan is a Canadian chef and author based in Toronto. She has become famous for writing books on food and is the author of the book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. On today’s show Cathy discusses her most recent book, Bitter. They discuss the rise in artisanal bitters, the various bitters that we encounter and the importance of it in our foods.
Mayur Sabbarao is the Co-founder of Bittermens Spirits. Mayur is a master sommelier and ex-Beverage Director of El Cobre & Cienfuegos in New York’s East Village. He has been pushing the envelope on blending modern techniques and classic flavor profiles. He created kegged cocktails for El Cobre and Amor y Amargo, perfected a method for clarifying citrus juice and designed a number of soon-to-be world class liqueurs and vermouths. He stresses that bitterness is a way of elevating the pallets.
This program was brought to you by Whole Foods Market
“And now they’re ready to cook with bitterness as well” [3:20]
“I think that’s what makes bitter the most interesting of tastes…..It’s a huge range chemical combinations that are sent to the brain.” [24:30]
“In the Philippines they put a small bit of bitter lemon juice on a baby’s tongue……it’s supposed to be for medicinal purposes” [26:20]
This week on Eat Your Words, host Cathy Erway talks to author of ‘Carbon Shock: A Tale of Risk and Calculus on the Front Lines of a Disrupted Global Economy’, Mark Schapiro. Mark explains how the carbon issues of the world doesn’t just affect the environment. He explains how climate changes have had an astronomical impact on farming, crop insurance as well as the economy. They discuss various groups that are making profits and adapting to these serious issues. Mark also explains his surprising discovery about the changes in farming approaches made by the USDA. For details on the mentioned and much more, tune in. This show is brought to you by The International Culinary Center
“My eyes were open when I was doing reporting on this book. It’s incredible how the crop insurance system is bearing the brunt of the US Federal Government’s financial pay outs from climate change.” [5:30]
“What we’re trying to do is to have a price for fossil fuels that reflect their actual cost.” [25:30]
“Consciousness is rising in the world about the carbon food prints of various food products.” [29:00]
—Mark Schapiro on Eat Your Words
Bonjour! This week on Eat Your Words, host Cathy Erway welcomes Hillary Davis to the show. Hillary is the author of the new book, French Comfort Food, and joins Cathy in a wonderful conversation about how she became intrigued with French food. After living in France for years, Hillary prides herself in featuring recipes that are considered family recipes that you won’t find elsewhere unless you ask the locals themselves. Hillary aims to reach the every day cook with the flavors and aura of the different regions in France, and even shares a simple trick for finding authentic recipes when traveling abroad. After the break, Hillary admits that the region of Nice happens to be her personal favorite cuisine. Explaining the diversity of food found in the area, it seems as though the blending of the cultures produces the most delicious delicacies. This program was brought to you by Heritage Foods USA.
“We forgot Julia Child. We went into the minimalist, pretty food.” [2:20] “I want to bring back in a strong way… that every family in France treasures that homey cooking from grandmother.” [2:30]
—Hillary Davis on Eat Your Words
This week on Eat Your Words, host Cathy Erway welcomes Lou Di Palo of Italian Selects and author of the new book, Di Palo’s Guide to the Essential Foods of Italy. Rachel Wharton, a food writer, also joins the program, having traveled with Lou to gather information and help write the book. Talking to Cathy about his family’s prominent background in the food industry (Lou’s great-grandfather started their business in 1903!) as well as why he decided to take on writing a book, Lou talks in great detail about making cheese and dairy products like his great-grandfather and father did. Join in for a delicious discussion on amazing foods courtesy of Italy – led by an expert! This program was brought to you by Edwards VA Ham.
“It’s not how many people we serve, it’s how we serve the people.” [14:30] “I like to say there’s a right way to do things, a wrong way, and there’s my grandmother’s way.” [15:19]
—Lou Di Palo on Eat Your Words
This week on Eat Your Words, host Cathy Erway kicks off the new radio season welcoming Jaime Joyce, author of Moonshine: A Cultural History of America’s Infamous Liquor, to the program. Talking about the history, alternative nick-names, legality, and what exactly constitutes the drink, Cathy and Jaime clear up the misnomers that have surrounded moonshine throughout the years. Jaime goes on to explain the details behind the grain content that is vital to a quality moonshine, and how many distilleries are turning to their local farmers to provide ingredients, which in turn sets one moonshine’s taste apart from another. After the break, Jaime tells an interesting tale of the “Moonshine Conspiracy Trial of 1935” that truly proves how moonshine has implemented itself into the history of the United States. Tune in for an info-packed episode and to find out the future of moonshine! This program was brought to you by The International Culinary Center.
“It can be made with different grains. It can be made with corn, a moonshine can be made with rye… quinoa. The grain will also impart a slightly different flavor. [8:50]
“It wasn’t just like like “hey, let’s have fun and make this booze,” it was really a way in the Great Depression to support families.” [11:35]
—Jaime Joyce on Eat Your Words
How can print media stand out in 2014? What sets a publication apart from its peers in an overcrowded landscape of mediocre writing and photography? Find out on a new episode of Eat Your Words as Briana Kurtz is joined by James Casey, founder and editor of Swallow Magazine. In their own words — Swallow is the anti-foodie food magazine, a palate-pleasing respite from gastronomic faddism. Each issue is akin to the perfect dinner party where the food is central to the event, but the conversation veers wildly around the table from topic to topic before eventually returning to the procession of morsels at hand. Released in a high-end format comparable to a coffee table book, Swallow ventures far beyond the culinary realm and features notable contributors more often found within the worlds of art and fashion. This program was brought to you by Edwards VA Ham.
“New York is not necessarily what New York once was. It’s living on a borrowed identity of itself, especially the East Village.” 05:30 “If you are creating a print magazine, at least in my opinion, you have to have a reason for being print.” [14:00]
–James Casey on Eat Your Words
African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Hear from Bryant on this week’s episode of Eat Your Words as host Briana Kurtz chats with Bryant about his own vegan journey, his approach to writing books and his inspirations in the kitchen. This program was brought to you by Edwards VA Ham.
“If you consider the different groups that have made up Louisiana – the French, Spanish, Africans, Native Americans […] it truly is a hybrid cuisine that I inspire to create in my own cookbook writing.” [06:00]
–Bryant Terry on Eat Your Words
There may be no more appropriate guest for Eat Your Words than Celia Sack of Omnivore Books. Omnivore Books is a store and shop featuring new, antiquarian, and collectible books on food and drink. Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food. They offer everything from 19th Century agricultural guides to how to start a kitchen garden in a 21st Century apartment. They also host numerous events featuring chefs and authors talking about their passions. Tune in as guest host Briana Kurtz chats with Celia about the mission of Omnivore, their collection and some of her favorite food books. This program was brought to you by Rolling Press.
“It’s been a real challenge figuring out how to sell books in this digital era.” [05:00] “I’m constantly trying to groom new collectors. One of the best parts of this job is trying to sell books to chefs that really appreciate them.” [12:00]
“Blogs have helped a lot of authors get published. Publishers are looking for people that already have a platform and following.” [17:00]
–Celia Sack on Eat Your Words
How did a story about hog rectum and calamari on public radio capture the public’s attention and win a James Beard Award? Find out on a brand new episode of Eat Your Words, as host Talia Ralph is joined by Ben Calhoun, a producer for NPR’s This American Life, who contributed the story about hog rectum to the popular public radio show. He got a tip about a meat plant selling pig intestines as fake calamari, wondered if it could be true, and decided to investigate. Tune in as Ben explains how the story came to life and shares why he became so emotionally invested in the possibility of pork bung masquerading as seafood. This program was brought to you by Consider Bardwell Farm
“I like finding all the paths to go down and chasing them all as far as they can possibly go.” [06:00] “Pricing in American food culture ends up obscuring so many other things that are happening with those foods.” [25:00]
“The story appealed to different parts of my personality as a journalist and somebody who likes to make radio […] I love the idea of it. If you didn’t have to use the word rectum, it could be a children’s book.” [27:00]
“If you eat calamari in the United States, I can’t guarantee anything but I’d bet everything I own that you’re not eating hog rectum […] eat your calamari with confidence!” [28:00]
–Ben Calhoun on Eat Your Words
Take a trip to Texas on a southern themed episode of Eat Your Words. Guest host Talia Ralph is joined by Lisa Fain, author of the popular blog Homesick Texan and the book it inspired,
The Homesick Texan Cookbook .In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you. Hear about some of her favorite regional dishes, some misconceptions about Texas cooking and a preview at what recipes readers can find in The Homesick Texan Cookbook. This program was brought to you by The International Culinary Center.
“Tex-Mex sometimes has a bad rap, but when it’s well done it can be just as delicious as any other cuisine.” [07:00] “If you want to parlay a blog into anything you have to post on a regular basis.” [23:00]
“Beans are great on their own and chili is great on its own. It’s almost disrespectful when you combine them.” [30:00]
–Lisa Fain on Eat Your Words
Who doesn't love good, local fruit? Tune in to this week's episode of Eat Your Words as guest host Talia Ralph chats with Sarah Huck and Brian Nicholson, the duo behind
Fruitful: Four Seasons of Fresh Fruit Recipes . Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce—and it's not just desserts! From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York's favorite orchard, Red Jacket Orchards, illustrated with gorgeous full-color photography throughout—but all of the fruit can be found wherever you live. This program was brought to you by Whole Foods Market.
"This is a pivotal moment in the local food movement. We're a part of that fabric." [06:00] "Sustainability for us is more than just the environment. Beyond that is the fact we have to make sure decisions we make today will pay off 5-10 years from now." [23:00]
"The local food movement is reaching an important stage in its life cycle. I think what became clear to me is that people have made this a really important topic. Customers are trying to learn more, which is great for us as a country." [33:00]
–Brian Nicholson on Eat Your Words
"When you get a perfect apricot, there may be nothing better." [12:00]
"If you want to know what it's like to own a fruit farm – now's your chance." [35:00]
–Sarah Huck on Eat Your Words
What is it about ice cream? People are head over heals with it in a way that is rarely paralleled with other foods. On a topical episode of Eat Your Words, host Talia Ralph sits down with Brian Smith and Jackie Cuscuna, co-founders of Ample Hills Creamery and co-authors of Ample Hills Creamery – The Cookbook. Find out how Brian’s past life as a writer of “monster movie” helps inform his work as an ice cream maker, learn about their plans for a new shop in Gowanus and hear what makes their cookbook stand out from its recipe-driven peers. This program was brought to you by Rolling Press.
“Growing up, ice cream was the first food love that I had. It’s uniquely American and part of our mythology.” [03:00] “People think Ample Hills and they don’t think Brooklyn. The hills have been paved over but there used to be hills with pastures and dairy farms in Brooklyn. The name is a nice way to touch back on the history of Brooklyn.” [12:00]
–Brian Smith on Eat Your Words
“We wanted to invite people into the book the way we invite people into our shop.” [21:00]
–Jackie Cuscuna on Eat Your Words
This week on Eat Your Words, host Talia Ralph gets into the meat and grits of Southern food with Francis Lam, Top Chef judge, food writer, and the editor of Cornbread Nation 7, an anthology of the best southern food writing in recent years. From its hazy geographic boundaries to the wealth and layering of cultures and tastes, the Southern United States is more than just a spot on the map. Lam — himself a self-described honorary Southerner, hailing from New Jersey — addresses some tough questions about the Dixie and its foodways. He also shares his own misguided preconceptions and stories about Southern hospitality. Is Virginia the south? Is Miami, Florida? Are you still Southern if you’ve lived in New York for the last 10 years? Yes, yes and yes, according to this expansive collection of writing. Curious? Craving some good quality barbecue talk? Tune in to this episode for more! This program was brought to you Edwards VA Ham.
“The idea of what it means to be Southern is in a lot of ways is the idea of what it means to be American – rightly or wrongly!” [05:00] “I’ve intellectually come to realize you can’t just broadly paint stereotypes of people and be comfortable with them. If you told me who I thought I would meet in Mississippi when I was 16, I’d be so embarrassed with what my 16 year self would say.” [12:00]
“I think Southern food has become the national regional cuisine. We like the idea that it’s a regional cuisine because it makes it seem more real. The fact that the South is perceived as being tradition minded feeds into that idea.” [29:00]
–Francis Lam on Eat Your Words
The Carnivore’s Manifesto by Patrick Martins & Mike Edison. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick Martins, and it’s futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Tune in to get some insight into Patrick’s thinking and the writing process that went into creating this book. This program was sponsored by Bonnie Plants.
“Slow is how you should eat – but it’s not how you change the world. I’ve always had that NYC/immediate results attitude.” [1:00]
“Unhealthy food should never ben eaten and people should be told that – then the slow turning of the wheel will happen naturally.” [15:00]
–Patrick Martins on Eat Your Words
“We can’t always buy everything based on price point and convenient – ti’s how we got into this mess in the first place.” [24:00]
“Playing God doesn’t work – you end up with Marlon Brando walking around an island in a shower curtain. Happens every time.” [27:00]
–Mike Edison on Eat Your Words
This week on Eat Your Words, Briana Kurtz looks at culinary books from the bookseller’s perspective. Joining Briana in the studio is Matt Sartwell, the Managing Partner at Kitchen Arts & Letters, a culinary bookstore in Manhattan with thirty years of history. Learn how Matt’s experiences judging the James Beard Awards have trained his literary eye. Find out how the store serves professional chefs’ needs, and why small-scale publishers often offer such unique content. How does Kitchen Arts & Letters get ahold of so many imports or out-of-print titles? What food books are piquing Matt’s interest? Tune into this program to find out more! Thanks to our sponsor, The International Culinary Center. Music by The California Honeydrops.
“You can never be complacent about things you think you know about book publishing… All of the time, I’m learning what I don’t know, and learning where I need to grow.” [7:00]
— Matt Sartwell on Eat Your Words
As environmentally healthful and thoughtful eaters pile on the vegetables and fruits and push animal protein off their plates, the desire for more recipes showcasing fresh produce has gone sky high. On this week’s episode of Eat Your Words, Talia Ralph chats with Myra Goodman, author of Straight from the Earth: Irresistible Vegan Recipes for Everyone. Myra Goodman, and her husband Drew, founded Earthbound Farm on their 2.5 acre raspberry farm in Carmel Valley, California in 1984. They were the first to successfully market packaged salads for retail sale, and their farm grew to become the largest grower of organic produce in North America. Earthbound’s 200 growers collectively avoid the use of about 15 million pounds of conventional agricultural chemicals every year. Myra offers some great insight and perspective into vegan eating, diet choices and plant based foods. This program was brought to you by Whole Foods Market.
“I thought it was important to become a part of the plant based food revolution as well as the organic food revolution.” [02:00] “Sometimes you can just eliminate the animal product [in recipes] and you don’t even notice.” [13:00]
“You can get saturated fats in a vegan diet.” [18:00]
“Most people when they hear the word vegan think of it as an extremist movement and a club that they don’t really want to join. We don’t want vegan to be an exclusive club, we want people to eat as many plant based foods as possible.” [22:00]
–Myra Goodman on Eat Your Words
With the rise of interest in local ingredients, “New Nordic cuisine”, and sustainability – foraging has become quite the buzz-word. What does it actually mean to forage? What does foraging look like in a place like New York City? We find out this week on Eat Your Words, as guest-host Talia Ralph chats with Ava Chin. A native New Yorker from Flushing, Queens, Ava Chin forages throughout the five boroughs and the tri-state area, writing about her finds for places like the NY Times City Room and Saveur magazine. Her memoir Eating Wildly: Foraging for Life, Love, and the Perfect Meal (Simon & Schuster, May 2014), about being raised by a single mother and loving Chinese grandparents, reveals how foraging and the DIY-food movement helped Ava to heal up from the wound of an absent father and taught her important lessons in self-reliance. Tune in and get an insightful primer on foraging! This program was sponsored by Fairway Market.
“As a foraging when I think about edible weeds – these are the things that to me are gold. When you put a plant in the category of weed – you render it useless, it’s as if it has no purpose. But in fact, edible weeds are pretty amazing.” [03:00]
“If you can recognize a dandelion, you’ve already started on your foraging journey. It’s as simple as that.” [20:00]
–Ava Chin on Eat Your Words
Ellen Gustafason is serious in her mission to change how the world eats and her bio proves it. Ellen is a sustainable food system activist, author, innovator and social entrepreneur. Her first book, “We the Eaters: If We Change Dinner, We Can Change the World” is being published by Rodale Press in May 2014. She is the Co-Founder of Food Tank: the Food Think Tank, with Danielle Nierenberg. She is also founder of a small sustainable home goods company called the Apron Project. Before the launch of Food Tank, Ellen founded the 30 Project, a campaign that has helped to change the conversation about the global food system by connecting hunger and obesity. She is also the creator of the ChangeDinner campaign and HealthClass2.0, which are helping individuals change the food system at dinner tables and in schools. Ellen Gustafason is this week’s guest on Eat Your Words. She chats with guest host Briana Kurtz about the book, her various projects and what’s wrong with the way the world is eating. This program was sponsored by Cain Vineyard & Winery.
“The American food system has literally spread to every corner of the planet.” [03:00] “[Food waste] is built into our system from farm to refrigerator. It’s something a lot of eaters don’t realize. We have to really re-think what kind of food chain we want if this kind of waste is built in. This is where some of the altenerative buying systems have been successful – people would rather buy direct from a farmer and know there’s no waste involved.” [24:00]
“The food system is one of the least free market capitalist systems we have.” [24:00]
“I love how democratized cooking has become because of the internet.” [25:00]
–Ellen Gustafason
Who doesn’t love fried chicken? One of America’s premiere comfort food’s has been undergoing a serious renaissance over the past few years – and today on Eat Your Words, guest host Briana Kurtz talks fried chicken with Lee Schrager and Adeena Sussman, co-authors of “Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides”. The book leaves no stone unturned, or bird uncooked, covering everything from history to recipes in attempt to give readers a full understanding of the beloved crispy poultry dish. From Nashville to New Orleans – learn about the geography, tradition and technique behind fried chicken on a delicious episode of Eat Your Words!. This program was sponsored by Whole Foods Market.
“Fried chicken originally came from Scotland and made it’s way to the South. Once it got to the South, it became a staple of the comfort food diet.” [03:00] –Lee Schrager on Eat Your Words
“Cooking is like computer coding – one difference can make a complete change in the final product.” [05:00]
–Adeena Sussman on Eat Your Words
Low-fat, non-fat and “heart healthy”.. we’ve heard it all. Americans are constantly avoiding the “f” word to try and stay fit and healthy, but should fat be an essential part of a healthy diet? Nina Taicholz thinks so. She’s the author of “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet”, and she’s this week’s guest on Eat Your Words with guest-host Talia Ralph. How did we start to think that saturated fat was bad for us? Why are fad diets constantly proven wrong? Can you finally feel good about putting mountains of butter on your toast? Tune in and find out on a fat-friendly edition of Eat Your Words. This program was sponsored by The International Culinary Center.
“Fat is the nutrient that’s been targeted the most – and I’ve realized that all of our nutrition recommendations over the past 50 years have turned out to be wrong!” [03:00]
“This story [of low-fat diets] is a failure of scientists – good intentioned men who really wanted to solve the heart disease epidemic, believed this is the best possible solution and jumped the gun before it was ready.” [11:00]
“There’s a small group of nutrition aristocrats who control all the expert panels and are in charge of all the studies. They control the nutrition agenda in the country.” [14:00]
“My book is not a diet book – it’s a book of science and history.” [20:00]
–Nina Taicholz on Eat Your Words
Cinco de Mayo may be a misunderstood holiday, but that doesn’t mean it can’t be a reason to celebrate Mexican culinary traditions. Today on Eat Your Words, guest host Talia Ralph is joined by Fany Gerson, co-owner of Dough, owner of La Newyorkina and author of two cookbooks – Paletas and My Sweet Mexico. Fany knows her stuff when it comes to the cuisine of Mexico, especially sweets. Tune in and get an inside look at Mexican desserts and what makes them so unique. This program was sponsored by Whole Foods Market.
“You could write a whole encyclopedia on Mexican desserts!” [10:00] –Fany Gerson on Eat Your Words
Why will soil save us? Kristin Ohlson has the answer. Kristin, the author of The Soil Will Save Us: How Scientists, Farmers, and Foodies Are Healing the Soil to Save the Planet, is this week’s guest on Eat Your Words with host Cathy Erway. Tune in for an in-depth conversation on soil science, climate change and sustainably minded farming. Did you know 80 billion tons of carbon has been lost from the worlds soil? Get an inside look at soil and its importance in agriculture today. This program was sponsored by Tabard Inn.
“Soil microorganisms get carbon fuel from the plants and create a carbon glue that holds together pieces of soil and organic matter deep down to create a habitat for themselves and control flow of water in the soil. It creates a honeycomb structure in the soil.” [06:00] “Scientists estimate that 80 billion tons of carbon have been lost from the worlds soil. That started thousands of years ago.” [12:00]
–Kristin Ohlson on Eat Your Words
This week on Eat Your Words, Cathy speaks to Arlo Crawford, author of A Farm Dies Once A Year. Arlo tells us about his book, and after the break he and Cathy discuss how farming apprentices have changed throughout the years. This program has been sponsored by Bonnie Plants. Today’s music provided by Four Lincolns.
“A farm is always going to come to an end, a season is always going to come to an end.” [10:20] –Arlo Crawford on Eat Your Words
There’s so much to explore in the cuisine of Morocco. From mint tea to cous cous – the gastronomic culture of Morocco is rich with tradition and innovation. This week on Eat Your Words, Cathy Erway is joined by Kitty Morse, author of Mint Tea and Minarets: A Banquet of Moroccan Memories. They chat about the culinary staples of the North African city and explore the rise in interest of Mediterranean cuisine at large. This program was sponsored by Rolling Press.
“Mint Tea has become the natural beverage of Morocco and here we make it with fresh mint. There’s a difference between Moroccan and Tunisian mint tea, where they use dried mint. It’s not sprigs we use in Morocco it’s bunches!” [20:00] “When I want comfort food I go directly to Moroccan food!” [29:00]
–Kitty Morse on Eat Your Words
Did you know Abraham Lincoln cooked!? Did you know his favorite childhood food was gingerbread? Was Lincoln a foodie? Take a culinary trip to the 1800’s as author Rae Katherine Eighmey joins Cathy Erway on a special episode of Eat Your Words. Rae is the author of Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times, a historical cookbook and culinary biography. Hear how food was different — and the same — back in the 1800’s and get some insight into the culinary life of one of America’s favorite presidents. This program was sponsored by White Oak Pastures.
“Lincoln is quoted as saying ‘People should eat foods that agree with them and apples agree with me!’ ” [24:00] –Rae Katherine Eighmey on Eat Your Words
This week on Eat Your Words, Cathy invites Allison Kave into the studio, founder of First Prize Pies, and author of First Prize Pies. Allison jumped in to the world of pies after winning a pie bake-off in 2009, and spontaneously became a baker. Tune in to hear all about her delicious recipes! This program has been sponsored by Le Creuset. Today’s music provided by Idgy Dean.
Image from First Prize Pies
“I feel like New York keeps getting smaller in the sense that I keep meeting more people and everyone seems to know each other, and I really love that.” [4:55]
Allison Kave on Eat Your Words
This week on Eat Your Words, Cathy interviews New York apiarist Meg Paska. Meg was instrumental in the legalization of beekeeping in New York City. Tune in to hear about Meg’s beekeeping experience, and about her new book, The Rooftop Beekeeper: A Scrappy Guide to Keeping Urban Honeybees. This program has been sponsored by Whole Foods Market. Today’s music provided by Pamela Royal.
“I’ve noticed that bees really do much better in the city [than on a rural farm].” [6:45]
Meg Paska on Eat Your Words
Author of Natural Prophets, Joe Dobrow is a marketing expert who served as the head of marketing for a number of natural foods brands such as Whole Foods, Balducci’s, and more. Cathy interviews Joe about his book, and about the changes that the natural foods industry has undergone over the past few decades. This program has been sponsored by Whole Foods Market. Today’s music provided by The California Honeydrops.
Image from Natural Prophets
“I’m really hard-pressed to think of any other industry out there that is as vibrant, that has created as much wealth, but that has hung onto its values in the way that this one has.” [16:50]
Joe Dobrow on Eat Your Words
This week on Eat Your Words, Cathy interviews Darya Rose, San Francisco based foodist and creator of Summer Tomato. Darya provides a few ideas about how to stay healthy and get your daily dose of vegetables throughout the winter. Then, the two discuss how you can enjoy a treat here and there if you can change your routine meals and keep yourself healthy. This program has been sponsored by Heritage Foods USA. Today’s music provided by The California Honeydrops.
Image from Summer Tomato
“It’s pretty clear that too much fruit juice is bad…Some people compare it to soda, and I don’t think that’s quite fair…but drinking juice is definitely not as good as eating fruit.” [13:00]
— Darya Rose on Eat Your Words
Are carbs destroying your brain? Renowned neurologist and author of Grain Brain, Dr. David Perlmutter, is this week’s guest on Eat Your Words, and he’s here to explain what happens when the brain encounters common ingredients in your daily bread and fruit bowls. Does the brain thrive on fat and cholesterol? Learn how you can spur the growth of new brain cells at any age on this week’s edition of Eat Your Words! This show was sponsored by Whole Foods. Music by The California Honeydrops.
“We can prevent a disease in most cases for which there is no treatment, and yet – nobody’s talking about it!” [4:00]
“Carbohydrates, no matter where they come from, are toxic to the brain.” [5:30]
— Dr. David Perlmutter on Eat Your Words
What is Japanese soul food? Tadashi Ono and Harris Salat join Cathy Erway to explain on this week’s edition of Eat Your Words! Recently, Tadashi and Harris co-authored their third book entitled Japanese Soul Cooking. Tune into this episode to learn how British imports like curry intermingled with traditional Japanese cuisine. How was meat-eating viewed in Japanese culture for many generations? Later, hear Cathy, Tadashi, and Harris talk about the social aspect involved with the preparation of many Japanese dishes. Do Tadashi and Harris have a fourth cookbook in the works? Find out on this week’s edition of Eat Your Words! Thanks to our sponsor, Fairway Market. Music by The California Honeydrops.
“Japan doesn’t exist in a duality like Western civilization… Traditional and non-traditional food existed together… Curry didn’t supplant miso soup- they took these foods and made them Japanese.” [10:00]
— Harris Salat & Tadashi Ono on Eat Your Words
Cathy Erway is back with Eat Your Words, and today she is joined by Lukas Volger! You may know Lukas from his many cookbooks including Veggie Burgers Every Which Way, but now Lukas is diving into the world of digital publishing with his new quarterly series Feast by Lukas via iTunes! Tune in to hear why Lukas’ personal frustrations with blogging inspired him to explore a new platform. Lukas mainly focuses on vegetarian recipes; what are his opinions on fake meat, and why isn’t Lukas a strict vegetarian? Learn more about the design of Feast by Lukas, and how the production depth distinguishes the publication from food blogs. This program has been sponsored by Whole Foods. Music by The California Honeydrops.
“Treat yourself. Find some pleasure in your cooking. That might be what our weeknights need.” [13:20]
— Lukas Volger on Eat Your Words
For the final Eat Your Words episode of 2013, Cathy Erway recaps the year food books and magazines with Laena McCarthy of Anarchy in a Jar and Wen-Jay Ying of Local Roots CSA! Tune into this episode to learn what trends were common in many cookbooks this year. Wen-Jay talks about her favorite new food magazines, and why food imagery connects the reader to the food in a way that words cannot. What books should small food businesses reference? Later, the cast talks about the new Michael Pollan book, and theorize why it strays from his normal political writing. What books top the year-end list? Find out on this week’s edition of Eat Your Words! This program has been brought to you by Whole Foods. Music by The California Honeydrops.
“It should be obvious that alcohol has a weird history. It’s always been a little bit naughty.” [4:10]
— Laena McCarthy on Eat Your Words
“I am really into these visually-focused magazines because the images draw you further into the food.” [16:20]
— Wen-Jay Ying on Eat Your Words
Sarah Zorn is highlighting the breadth of Brooklyn restaurant recipes in her new book, Brooklyn Chef’s Table. This week on Eat Your Words, Cathy Erway sits down with Sarah to discuss her Brooklyn roots and the explosion of food interest in the borough. Hear about Sarah’s childhood in Park Slope, and how her upbringing exposed to her many different cuisines at a young age. Find out about the cultural and culinary divides between North and South Brooklyn, and why Sarah felt the need to represent both “old” and “new” Brooklyn food ways in her book. What restaurants’ recipes were difficult to obtain? How are new Brooklyn food outposts paying homage to Kings County traditions? Find out all of this and more on this week’s edition of Eat Your Words. Thanks to our sponsor, Regional Access. Music by The California Honeydrops.
“It was not a time for fish sticks and chicken nuggets. You ate what your mama told you to eat… we went out, and I grew up on this local, ethnic food.” [4:00]
“You can’t tell the story of Brooklyn food if you don’t have an even spread of restaurants from different neighborhoods.” [21:10]
— Sarah Zorn on Eat Your Words
This week on Eat Your Words, Cathy Erway is joined by the authors of Pok Pok: Food and Stories From the Streets, Homes, and Roadside Restaurants of Thailand: Chef Andy Ricker and JJ Goode! Tune into this episode to hear discussions about authenticity in Thai cuisine, and how regional traditions influence flavor. Find out why Andy does not try to reinterpret Thai cuisine, but rather recreate it in a dignified way. How have Western food ways turned tourists off to Thai classics? Find out all of this and more on this week’s edition of Eat Your Words! Thanks to our sponsor, Many Kitchens. Music by The California Honeydrops.
“Just like any great cuisine, there are seasonal differences in Thai food.” [22:00]
— Andy Ricker on Eat Your Words
Melanie Wagner, sommelier and author of Hello, Wine, joins Cathy Erway on this week’s edition of Eat Your Words to demystify wine. Tune into this episode to hear about Melanie’s transition from preschool teacher to wine expert. Why does Melanie hope to remove the pretension from the wine experience? Later, hear what wines pair best with traditional Thanksgiving dishes. Why is zinfandel a good choice for the Thanksgiving table? Learn why Old World wines are often more subtle than their New World counterparts. What’s the next trendy grape variety for winemakers? Find out on this episode of Eat Your Words! This program has been brought to you by Many Kitchens. Music by The California Honeydrops.
“If end game is to get people more people drinking and enjoying wine, then why are people acting like ‘wine snobs’?” [5:25]
“For Thanksgiving, you want an intense wine to stand up against all of the flavors on the table.” [10:15]
“Wine is becoming more homogenous now that the global economy is expanding, which is kind of sad.” [13:55]
— Melanie Wagner on Eat Your Words
Cathy Erway is talking artisan and farmstead cheese with Sue Conley of Cowgirl Creamery! Recently, Sue and co-author Peggy Smith wrote Cowgirl Creamery Cooks, a book that highlights the types of cheeses that Cowgirl Creamery makes in Marin County! Tune into this episode to hear Cathy and Sue recount the history of the artisan cheesemaking movement in the United States. Why are European artisan cheeses often less expensive than their American counterparts? Hear how Sue and Peggy use milk from different breeds of cows for different cheesemaking applications. Find out what recipes are included in the book, and why Sue doesn’t intend for the book to be a cheesemaking manual. What is Sue’s favorite cheese from Cowgirl Creamery? Tune into this episode to find out! This program has been sponsored by Many Kitchens. Music by The California Honeydrops.
“I know that it’s part our the ethic to pay people well. The goal is to turn this into a profession; it’s not just another low-wage, unskilled job.” [14:20]
— Sue Conley on Eat Your Words
This week on Eat Your Words, Cathy Erway talks with Allison Fishman Task, Cooking Light contributor and author of Cooking Light‘s Lighten Up, America! Allison’s book aims to take classic comfort foods and make them less-filling and more healthy. Tune into this program to learn how to lighten-up mashed potatoes by carefully choosing your spud variety! Looking to make a Thanksgiving dinner that won’t induce a food coma? Look no further! Hear about Allison’s Yahoo Screen show, Blue Ribbon Hunter, and why she began scouring the country for the nation’s top food items. Learn some standard rules for filling out meals with healthy options. Find out why Allison prefer to avoid white flour and sugar in diet. Tune into this program to learn how to incorporate protein and vegetables into three meals everyday! Thanks to our sponsor, Many Kitchens. Music by The California Honeydrops.
“Whenever possible, add in vegetables and fruit to bulk out a meal.” [15:25]
“Have what you want, but add something good to it.” [16:20]
— Allison Fishman Task on Eat Your Words
Matt and Allison Robicelli are baking for the little guy with their new cookbook, Robicelli’s: A Love Story with Cupcakes. This week on Eat Your Words, Cathy Erway is chatting with Matt and Allison via the phone lines as they fight through Brooklyn traffic! Tune into this program to hear Matt and Allison talk about the Brooklyn food scene, and how they accidentally became a part of the trendiest movement in food. Hear about the Robicellis start in sandwiches, and how they transitioned to pastry. Find out why Matt and Allison are opening their storefront in their neighborhood of Bay Ridge as opposed to a more central area like the Lower East Side. What cupcakes in the book are Matt and Allison’s favorites? Find out all of this and more on this week’s edition of Eat Your Words! This program has been sponsored by Many Kitchens. Music by The California Honeydrops.
“I never realized how much this industry resonates with small businesses and households across the world.” [6:30]
“Does anyone else see how funny it is that we’re over-thinking the most basic things like cupcakes?” [11:00]
— Allison Robicelli on Eat Your Words
James Beard Award-winning chef Michael Anthony joins Cathy Erway on this week’s Eat Your Words to share and celebrate The Gramercy Tavern Cookbook! Tune into this episode to hear Michael talk about Gramercy Tavern’s dedication to the neighborhood and local food. Hear how Michael hopes The Gramercy Tavern Cookbook will further interest in reconnecting with traditions and the do-it-yourself spirit. Find out how the book follows Gramercy Tavern’s idea of making simple, unpretentious, and delicious food. Michael dishes on cooking with intent and paying respect to ingredients; find out why Michael treasures humility in the kitchen. When Gramercy Tavern introduces a new ingredient, how does it affect other restaurants’ purchasing choices? Find out all of this and more on this week’s installment of Eat Your Words! Thanks to our sponsor, Many Kitchens. Music has been provided by The California Honeydrops.
“There used to be some restaurants that considered it more important to be by the airport than the market.” [5:00] “This book is really about making food a priority in life… It’s about reconnecting; food is just one way to do it.” [11:40]
— Michael Anthony on Eat Your Words
Joanne Chang is highlighting the savory side of her bakery and café, Flour, in her new cookbook called Flour, Too. This week on Eat Your Words, Cathy Erway chats with Joanne about her Taiwanese roots and her family’s focus on eating. How did Joanne’s family food ways influence her notions of dining? Learn about Flour’s expansion throughout Boston. Why did Joanne dive into the restaurant business after studying math and economics at Harvard University? Flour, Too features tasty dishes such as fried focaccia and hot and sour soup with photographs by HRN’s Michael Harlan Turkell! Later, tune into this program to hear Joanne’s opinions regarding culinary school. This program has been brought to you by Whole Foods. Music has been provided by The California Honeydrops.
“I never thought we would open a second location… or a third or fourth! We found ourselves so busy, and there so many employees that wanted to stay within the bakery, but there was no space for them to grow.” [19:15] “It’s so high-volume at times that it is hard to slow down and appreciate what we do.” [20:00]
— Joanne Chang on Eat Your Words
Cathy Erway is talking movement in Miami with Saucy‘s Kristen Taylor! Tune into this episode to hear Kristen Taylor talk about her indie food publication, and why she decided to enter the world of print in the digital age. Hear about Kristen’s time in South Florida, and how the chaos of the area inspires so much great food and agriculture. How does the notion of seasonal eating differ in tropical climates? Later, hear what other small publishers inspire Kristen’s work. Find out about past issues of Saucy, and hear a few of Kristen’s food photography tips! Thanks to our sponsor, Consider Bardwell. Thanks to The California Honeydrops for today’s music.
“South Florida is lawless; they do their own thing. But because it’s tropical, people grow all of these strange fruits and melons that I didn’t associate with the United States. Because it’s so lawless, people are growing all of these heirloom varieties to see if they’ll grow, and they do!” [5:00] “Food let’s us talk about everything.” [8:10]
— Kristen Taylor on Eat Your Words
Are you a single cook looking to eat more vegetables? Tune into this week’s episode of Eat Your Words to hear from Eat Your Vegetable author Joe Yonan! Cathy Erway calls Joe to talk about how he got the idea for the book through writing a column. Find out why Joe thinks cooking shouldn’t be intimidating, and why he offers simple recipes for rice and beans. Joe gives a few tips for dealing with fresh herbs at home, and shares his opinions about imitation meat products. What does Joe think about the recent lab-produced hamburger? How has Joe’s vegetable-based diet influence his lifestyle? Find out all of this and more on this week’s episode of Eat Your Words! Thanks to our sponsor, Whole Foods. Thanks to The California Honeydrops for today’s music.
“People think that cooking is really hard. It can be hard depending on your ambitions, but it doesn’t need to be hard, and it doesn’t take that much time. If it does take time, that’s okay! I think we prioritize in the wrong ways.” [6:10] — Joe Yonan on Eat Your Words
This week on Eat Your Words, Chef Aliya LeeKong joins us via phone to talk to us about her latest book, Exotic Table: Flavors, inspiration, and recipies from around the world–to your kitchen. Known as the professional home cook, Aliya talks to us about being respectful to traditional cooking, and influencing certain techniques and ingredients into your personal recipes. Although a classically trained chef, having spent time in the kitchens of Jean Georges, Devi, and Per Se and now a Chef and Culinary Creative Director at Junoon in New York City, her love of cooking begins in the home – creating surprising and delicious dishes for my family and friends. Wondering how to put some exotic influences into your home cooking? Interested in a Mexican chocolate loaf cake, a fresh pomegranate molasses, or an amazing chicken & biscuits? Tune-in to learn more about these recipes, and the book itself! This program has been sponsored by Whole Foods Market. Thanks to
The California Honeydrops for today’s music.
“I think food tastes different in different hands, and I think my mom’s cooking carries the most comfort.” [5:03] “There’s a moving away from really technical cuisine, to more casual. You’re seeing a lot of chefs wanting to open something small and represent something they love to eat.” [25:10]
— Aliya LeeKong on Eat Your Words
Luisa Weiss has been writing about her life and food through her blog “The Wednesday Chef” for eight years. Now, her first book, My Berlin Kitchen, is being released as a paperback. This week on Eat Your Words, Cathy Erway talks with Luisa about her journey as a writer. How does blogging differ from writing a book? Find out how food blogs have evolved since Luisa’s start in 2005. Hear Cathy and Luisa dish on comfort foods, and the differences in eating patterns in other countries. How do the recipes in My Berlin Kitchen stand out against those in food magazines? Tune in and learn more about Germans’ love for white asparagus and salty breakfast foods. This show has been sponsored by Whole Foods. Thanks to The California Honeydrops for today’s music.
“I’m a sucker for beauty. If there’s good writing, and there’s good photography, I’m there.” [10:45] “When I think about what comfort food is to me, I think about the food that I used to eat when I was in New York… it’s food that I crave that I can’t get here.” [15:25]
— Luisa Weiss on Eat Your Words
Ben Sargent and Peter Kaminsky met on the piers of New York City. They teamed up and wrote The Catch, a book of sea-to-table recipes. Tune into this episode of Eat Your Words to hear Cathy talk with Ben, Peter- and Ben’s alter ego, Doctor Klaw. Find out about Ben’s history in the world of seafood. Ben has been involved with The Cooking Channel, and has served lobster rolls out of his garage; why did he decide to team up with Peter to write this book? Learn more about the seasonality of fishing in New York City, and if fish from the East River is safe to eat. Why are farmed fish hurting the lifecycles of the ocean? Tune into this episode of Eat Your Words to hear more about overfishing, hipster fishmongers, and more! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to The California Honeydrops for today’s music.
“Suddenly I had this idea to put my grandfather’s chowders and surfboards together and hang out in my garage. I couldn’t sell enough surfboards, so that’s where the chowder idea came from.” [9:15] — Ben Sargent on Eat Your Words
“The problem with farmed fish, even if they’re raised right, is that you’re taking the small fish out of the food system, and you’re starving the bigger fish.” [18:00]
— Peter Kaminsky on Eat Your Words
Learn more about the relationship between farmers and chefs with Alfred Portale’s new recipe journal, Greenmarket to Gotham. On this week’s episode of Eat Your Words, Cathy Erway is joined in the studio by Alfred Portale; Gotham Bar & Grill’s Managaging Partner, Bret Csencsitz; and GrowNYC’s Operations Director, David Hughes. Gotham Bar & Grill and GrowNYC’s Greenmarkets are both long-standing NYC food institutions. Find out how the food landscape has changed in the city since the 80s. Why did Alfred want to highlight the Greenmarket in his new book, and why are chefs so driven by ingredients? Find out how Alfred translates restaurant recipes for home kitchens. What’s the next trendy ingredient that we’ll see at Greenmarket stands? Thanks to our sponsor, Whole Foods. Today’s music has been provided by The California Honeydrops.
“For chefs, a major source of inspiration is our ingredients… It made sense to me to walk through the market. I would think about changes to the menu and be inspired by the farmers’ ingredients. It made sense to buy from the Greenmarket because we’re so close.” [7:10] — Chef Alfred Portale on Eat Your Words
“The accessibility of quality ingredients is much better today. The unique thing about the Greenmarket is the relationship that has evolved between the chef and the farmer.” [11:45]
— Bret Csencsitz on Eat Your Words
Learn how to finance and support your small food business with Elizabeth Ü's Raising Dough! This week on Eat Your Words, Cathy Erway calls Elizabeth to talk about the book, and ways for small food businesses to raise money. Hear how access to capital for food startups is just as important as land access for farmers and the food system as a whole. Learn the 'ins and outs' of crowdsourcing, and why it's wise for food startups to get involved with their customer base. Can crowdfunding campaigns be too successful? Get your business chops ready; it's time for Eat Your Words! Thanks to our sponsor, Whole Foods. Today's music has been provided by The California Honeydrops.
"One of my favorite aspects of crowdfunding is that instead of talking to one underwriter at a bank… you're really engaging your customer base, and these people will support you over time." [10:50] — Elizabeth Ãœ on Eat Your Words
Avocados? Absolutely, this week on Eat Your Words, Cathy Erway calls in to HRN’s Eddie Shumard to talk avocados and guacamole with Gaby Dalkin, author of Absolutely Avocados. Tune into this episode to hear Gaby hypothesize the reasons for the rise of the fruits popularity. Did you know that avocados are associated with fertility in some cultures? Learn about some traditional avocado recipes, and how Gaby updates them in her book. What has Gaby added to the avocado canon? Listen in to hear how Gaby has incorporated the buttery fruit into some dessert recipes. Learn more about growing avocado trees, and how avocados ripen! This program has been brought to you by BluePrint Cleanse. Thanks to The California Honeydrops for today’s music!
“Growing avocados is hard work… those trees need constant love, affection, and care.” [17:05] — Gaby Dalkin on Eat Your Words
Persian food has always been known for it’s fresh, bright ingredients, and Louisa Shafia is here to highlight and update Persian cuisine with The New Persian Kitchen. This week on Eat Your Words, Cathy Erway calls up Louisa to talk about her family’s Iranian history, and the culture’s affinity for seasonality. Hear what recipes from the book are great for mid-summer days, and why Louisa traveled to Los Angeles for the book’s research. Learn the proper way to dissect a pomegranate, and hear about some refreshing drinks that feature rose water. Want to learn more from Louisa? Tune into this episode to hear about her upcoming events and demonstrations! This program has been sponsored by BluePrint Cleanse. Thanks to The California Honeydrops for today’s music.
“Persian food, at its essence, is about fresh ingredients… writing the book was a matter of taking Persian food back to its roots. It’s a very seasonal cuisine.” [6:50] — Louisa Shafia on Eat Your Words
Delve into the world of self-publishing on this week’s Eat Your Words! Cathy Erway chats with John Sundstrom, chef and author of the new cookbook, Lark: Cooking Against the Grain. Tune into this episode to learn about the recipes and the type of food included in the book. Why did John decide to self-publish? Hear how John implemented crowd-sourcing techniques to fund the book, and how the volume is getting distributed. What are the pros and cons of self-publishing? Find out more about John’s new venture, Community Supported Cookbooks, and why the DIY attitude should be spread to the world of books. Where did John draw inspiration from? Find out all of this and more on this week’s installment of Eat Your Words! Thanks to our sponsor, Underground Meats. Thanks to The California Honeydrops for today’s music.
“The hope was to help people to become more confident cooks once they already have some kitchen skills.” [11:15] “Cookbooks should be the books that stand the test of time.” [22:50]
— John Sundstrom on Eat Your Words
The rooftop farming movement gets an outlet in the form of Lauren Mandel’s book, Eat Up. This week on Eat Your Words, Cathy Erway calls Lauren to get the scoop on rooftop farms all over the country. Tune into this episode to hear Lauren talk about some of the rooftop farms she visited and highlight in her book. Learn more about Lauren’s company Roofmeadow, and how she helps design rooftop growing operations with her landscape architecture skills. What are the differences between conventional growing and hydroponics? Find out all of this and more on this week’s episode of Eat Your Words! This program has been sponsored by Route 11 Potato Chips. Thanks to The California Honeydrops for today’s music.
“A strong food system is a robust food system, so the more ways we have to produce food, the stronger our food system will be.” [5:30] — Lauren Mandel on Eat Your Words
Want to learn how to make dessert without touching an oven? This week on Eat Your Words, Cathy Erway is talking with Faith Durand, writer for The Kitchn and author of Bakeless Sweets. Tune into this episode to hear how food packaging allowed generations to forget about the simplicity of gelatin at home! Find out how Faith spices up some traditional pudding recipes. Hear how the book encompasses desserts from all over the world, and why the West is so reliant on the oven. Find out why Faith made her recipes adaptable for people with sugar sensitivities and dairy intolerance. Later, hear Cathy and Faith talk about the future of cookbooks, and why their first love for food writing will always be the web. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today’s music.
“There were a lot of advancements in food processing and packaging, but in that we lost a lot of history and forgot how easy it was to make a lot of desserts at home.” [6:50] — Faith Durand on Eat Your Words
Throw your own fiesta with Rachel Anderson and Lee Frank! Rachel and Lee are the founders of Nachos NY, and the authors of the new book, Ultimate Nachos. Tune into this episode of Eat Your Words to hear Cathy Erway talk to Rachel and Lee about the origins of nachos as a leftover food for army wives. How do Rachel and Lee interpret other cuisines in the context of the nacho? Find out more about Nacho NY’s Guactacular event, and learn how you can try some of these guacamole recipes on boat this summer in New York City! What recipe did Cathy contribute to the book? And are nachos appetizers, or the main dish? Find out on this week’s episode of Eat Your Words! This program has been sponsored by Bonnie Plants. Thanks to The California Honeydrops for today’s music.
“That’s one of the first recipes in the book- how to make your own chips. I think people will be surprised at how easy it is.” [9:20] — Lee Frank on Eat Your Words “When we started writing the book, so many people were surprised to see that most of our recipes are gluten-free. Corn tortillas contain no gluten.” [13:00] — Rachel Anderson on Eat Your Words
Jessica Soffer explores the connections between food, writing, culture in her first novel, Tomorrow There Will Be Apricots. Jessica joins Cathy Erway for this week’s Eat Your Words to talk about her Iraqi Jew heritage, and how the food culture of her people is underrepresented in New York City, and the world. Learn more about the novel, and the trend of books that includes evocative plots involving food and heritage. Have you ever had masgouf? Learn about the traditional Iraqi dish that includes butterflying and grilling a white fish vertically. What other novelists does Jessica admire? Find out all of this and more on this week’s installment of Eat Your Words! This program has been sponsored by Fairway Market. Thanks to The California Honeydrops for today’s music.
“I think there’s an explicit connection: getting affirmation from cooking and writing.” [6:30] “Masgouf is the national dish of Iraq, which is interesting because it’s so different from what it once was.” [17:50]
— Jessica Soffer on Eat Your Words
Casey Barber is re-defining junk food with her first cookbook, Classic Snacks Made From Scratch! This week on Eat Your Words, Casey joins Cathy Erway in the studio to talk about why she wrote a book dedicated to making junk food. From Twinkies to Goldfish, find out what recipes proved to be difficult to recreate. Casey’s recipes forgo preservatives and artificial flavorings; learn what junk foods lend themselves to this style of baking. Later, Casey talks about her blog, GoodFoodStories.com, and some of her upcoming posts. Hear about Casey’s rediscovery of the gimlet, and how she’s recently been delving into the world of cocktails. This program has been sponsored by Fairway Market. Thanks to The California Honeydrops for today’s musical break.
“It started out as a joke. What am I going to write a book about- homemade junk food? Well, tt turned out to be a pretty good idea.” [10:15] — Casey Barber on Eat Your Words
Lynne Rosetto Kasper is publishing her quarterly publication Eating In With Lynne Rossetto Kasper via e-book! This week on Eat Your Words, Cathy Erway calls Lynne to talk about the processes involved with cooking, and the evolution of a dish. Learn how the basics of cooking, such as sautéing an onion, can really change the flavor of a meal. Why did Lynne decide to publish in the e-book format, and what is the future of print cookbooks? Find out what sort of responsibilities cookbook authors have to their audience, and why taste can be so subjective. Thanks to our sponsor, BluePrint, and thanks to The California Honeydrops for today’s music!
“We’re responsible to people to respect our opinions and follow our recipes… I hate to spend money on something that isn’t good.” [13:50] — Lynne Rossetto Kasper on Eat Your Words
Pati Jinich is spreading the word about authentic Mexican cuisine in her new book, Pati’s Mexican Table. This week on Eat Your Words, Cathy Erway chats with Pati about a myriad of topics, including the mediums she transmits her cooking secrets. Find out why Pati prefers radio to both television and books! Later, learn why Mexican food is an ingredient-based cuisine, and how the flavors can be transmitted to tacos, quesadillas, salads, and more! What exactly does tinga mean? Well, we’re not exactly sure, but learn how you can use your leftover chicken tinga in every meal! What recipes from the book really excite Pati? Curious about a Mexican one-pot meal? Then tune into this week’s Eat Your Words, and hear more from Pati Jinich! Thanks to our sponsor, Bonnie Plants, and thanks to The California Honeydrops for today’s music!
“Leftovers are a wonderful thing. There are so many things that you can repurpose. So please, don’t cut the recipe in half!” [17:45] “Chiles are not always spicy. Sometimes they take the place of a vegetable in a dish.” [21:00]
— Pati Jinich on Eat Your Words
Hear about Elissa Altman’s rich food history and her book, Poor Man’s Feast, on this week’s episode of Eat Your Words. Elissa’s blog of the same name won a James Beard Award for best individual blog in 2012. Tune in to hear Cathy Erway chat with Elissa about her upbringing, and how her mother and father influenced how she views food’s role in society. Hear how finding the love of her life helped Elissa realize the family element of food. How has food media and television altered people’s perception of food? Learn more about Elissa’s book; hear how she deals with incorporating her personal life into her memoir, and find out some of her favorite recipes! This program has been sponsored by Whole Foods, and music has been provided by The California Honeydrops.
“We live in this crazy society where food is entertainment, and people who can’t cook a simple steak feel the need to go out and buy a home sous vide kit.” [10:20] “Younger people are getting their food information in different ways right now – food media & food television.” [13:45]
— Elissa Altman on Eat Your Words
Siobhan Wallace and Alexandra Penfold of Blondie & Brownie collected some of New York City’s most delicious street food recipes for their new book, New York ¡a la Cart! Cathy Erway welcomes Siobhan and Alex into the studio for her newly renamed “Eat Your Words”. Tune into this episode to learn how Siobhan and Alex convinced so many street vendors to share their secret recipe. Find out how hard it is to become a licensed street vendor, and why licenses stay in families for generations. Is your favorite food truck a black market vendor? Photographer Clay Williams stops by to talk about some of his favorite shoots for the book! What recipes do Siobhan and Alex constantly return to? Find out on this week’s Eat Your Words! This program has been brought to you by Whole Foods. Thanks to The California Honeydrops for today’s music.
“This is kind of like a second coming for street food in New York. This sort of wide-range cuisine has actually been going on since the early 80s, but it was just wasn’t really covered en mass until the Internet.” [1:40] — Siobhan Wallace on Eat Your Words “Seeing the level of interest that people are taking in some of these smaller street vendors has been one of the most awesome experiences.” [7:40] — Alexandra Penfold on Eat Your Words
What if you suddenly became gluten intolerant? This week on Let’s Eat In, Cathy Erway is talking with Amie Valpone, private chef and author of the blog The Healthy Apple. Amie has had trouble digesting dairy since she was a child, and later found out that she suffered from Celiac disease. Listen in to this show to hear Amie talk about the importance of eating real food, using fresh ingredients, and eating at home. Hear why Amie believes that GMO wheat is responsible for a lot of gluten allergies. Do wheat-related allergies affect women more than men? Amie offers some flour substitute suggestions, and talks about the processes behind making gluten-free desserts. What is Amie’s ideal gluten-free date meal? Find out on this episode of Let’s Eat In! This episode has been sponsored by Fairway Market.
“Gluten-free baking is so tricky. I don’t like xanthan gum and all of the other additives that come along with it, so I just try to keep things very simple.” [18:10] — Amie Valpone on Let’s Eat In
Everybody searches for recipes online these days, but how can you be sure you’re getting quality recipes? Find out this week on Let’s Eat In, as Cathy Erway is joined by Victor Penev and Hannah Goldberg founders of Edamam, a recipe finder in the form of a mobile app and database. Hear how quality can be distilled from the thousands of online recipes through the careful selection process they use. From food photography to innovative ingredients, get a grasp on what makes the best recipes so good – and why you should not waste your time by clicking the first thing you find in google! This program was sponsored by Whole Foods Market
“A lot of people make choices on what to cook on the go – so we developed a mobile app. In essence, it’s a search engine for recipes.” [03:00] –Victor Penev of Edamam on Let’s Eat In
“We focused a lot on recipes with images because people tend to eat with their eyes.” [09:00]
–Hannah Goldberg of Edamam on Let’s Eat In
Learn about authentic, traditional Polish cuisine with author Danielle Crittenden on this week’s episode of Let’s Eat In! Cathy Erway calls up Danielle, who recently co-authored From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food. Hear how North American perceptions of Polish cuisine are influenced by the traditions of Jewish and Polish immigrants. Find out how seasonality affects the types of food that are eaten in Poland. Hear about the history of foraging, farming, and hunting in Poland. Danielle shares some of her favorite recipes from the book- fermented, creamy, and wholesome! Want to make a Polish meal for a date? Tune in to this episode of Let’s Eat In to hear Danielle’s suggestion! This episode has been sponsored by The International Culinary Center.
“There’s always been a farm-to-table movement in Poland! If you wanted fresh food or meat, you cooked it or hunted it yourself.” [4:50] “These are people who, besides whatever economic circumstances, live through these harsh winters- so they really rely on preserved foods.” [11:45]
— Danielle Crittenden on Let’s Eat In
Get fresh food from small farms delivered to your door via Quinciple! This week on Let’s Eat In, Cathy Erway is joined by the co-founders of Quinciple, Markus Jacobi and Kate Galassi. Tune into this episode to hear how Markus and Kate came up with the idea for Quinciple after experiences with food delivery, foraging, and working with CSA farms. Hear why Quinciple thinks it’s important to deliver food that people want to eat and cook with! Learn why Quinciple includes some recipes and suggestions for their clients. Later, Cathy asks Markus and Kate about their ideal date meal. Are pickles great for dates? Find out on this week’s Let’s Eat In! Thanks to our sponsor, Fairway Market.
“That is something that we feel really strongly about. We want to offer something that someone would eat on a regular basis- not just specialty items.” [9:55] — Markus Jacobi on Let’s Eat In “I want everybody to be able to cook this amazing food even if they don’t live near a farmer’s market, or if they need a little bit of help.” [14:40] — Kate Galassi on Let’s Eat In
Valentine’s day is coming up; what to eat? This week on Let’s Eat In, Cathy Erway is joined in the studio by Sixpoint Craft Ale’s Brewmaster (and Cathy’s Valentine), Shane Welch. Tune in to find out why Shane believes that Valentine’s Day is an under-appreciated holiday. Shane describes one of his newest brews called “Three Beans”, which includes cold brew from Stumptown Coffee Roasters and chocolate from Mast Brothers. Learn more about this Red Hook collaboration, and how the beer’s release was affected by Hurricane Sandy. Listen in to hear Shane talk about the vulnerability of New York City, and how well New Yorkers have dealt with tragedy in the past decade. This program has been sponsored by Whole Foods.
“If you have a large portfolio of craft beers, things get a little more difficult because you need a lot of ingredients. It’s kind of like a restaurant.” [18:15] — Shane Welch on Let’s Eat In
Learn how to preserve meat and survive the winter on this week’s episode of Let’s Eat In! Cathy Erway is talking with Scott Bridi, the founder of Brooklyn Cured. Brooklyn Cured makes smoked meats, paté, and sausages in-house! Scott teaches you the different ways to cure meat – dry curing, smoking, and combinations of the two. Find out how Scott’s Italian American heritage furthered his love of cured meats. Scott explains how updating and interpreting classic recipes can produce something completely unique and tasty! How do preservatives like nitrates and nitrates affect the flavor and color of meat? Finally, Scott talks about his simple, ideal date meal! This episode has been sponsored by Catskill Provisions.
“We’re preserving food. We’re not doing it because we have to, we do it because we like how it tastes. Its history is steeped in preserving every part of the animal, and ensuring that your family can eat during every part of the year.” [11:20] “If you see sodium derivatives on a label in mass, you might want to stay away from it because that means it’s highly processed.” [21:50]
— Scott Bridi on Let’s Eat In
Matthew Bagdanoff updates traditional cocktails with herbs and ingenuity at Van Horn in Cobble Hill, Brooklyn. On today’s episode of Let’s Eat In, Matthew joins Cathy Erway in the studio to talk about some of his favorite cocktail recipes at Van Horn, and why a good bartender doesn’t muddle the orange peel and cherry in an old fashioned. What are some of Matthew’s favorite spirits? Hear Matthew share some stories from the bar; listen in to learn how Matthew has soothed heartbroken individuals, and dealt with rowdy customers! Check out Matthew’s cocktail class at Van Horn, and tune in to hear about Matthew’s aphrodisiac dinner! This episode has been sponsored by 360 Cookware.
“The whole beauty of an old-fashioned is that it takes a good spirit and accentuates it.” [11:10] “The idea of spirits is to have an essence- a spirit. Vodka is made to get rid of all these flavors.” [14:00]
“It’s really tacky to send someone a drink.” [21:00]
— Matthew Bagdanoff on Let’s Eat In
Promoting books is hard work! Meredith Modzelewski and Robin Shulman are guests on today’s Let’s Eat In, and they’re talking about book clubs and author events. Cathy Erway talks with Meredith, who is on today’s show representing Togather, a new tool that helps authors connect directly with readers to produce better, fansourced events. Robin, author of Eat the City, will be participating in a Togather event where she will talk about her book with an interested audience! Tune in to hear Robin talk about the research involved with crafting her book, and the excitement that comes with knowing that her book is being read. You don’t want to miss this episode; tune into Let’s Eat In! This program has been sponsored by 360 Cookware.
“There are so many different things converging, so many people are interested in local food production, but my book tries to show that this has been a constant throughout the history of the city.” [12:00] — Robin Shulman on Let’s Eat In
Diana Kuan makes Chinese takeout at home! This week on Let’s Eat In, Cathy Erway is chatting with Diana Kuan, author of The Chinese Takeout Cookbook. Listen to this episode to hear why Diana decided to make a collection of American Chinese recipes after living in Beijing. Learn about the differences between different regional cuisines in China, and why fortune cookies are not an easy recipe for the home kitchen. Hear about all of the delicious Chinese desserts included in Diana’s book, and find out about Diana’s carnivorous date meal. This program has been brought to you by 360 Cookware.
“Chinese black vinegar is great – it’s aged, and you can substitute balsamic in a pinch for most of these recipes.” [27:20] — Diana Kuan on Let’s Eat In
On the first Let’s Eat In episode of 2013, Cathy Erway is on the phone with James Oseland, Editor in Chief of Saveur Magazine and judge on Top Chef Masters. James and Cathy talk about the evolving demographic of Saveur Magazine, and the magazine’s focus on global food and home cooking. Hear about the Saveur book, The Way We Cook, and how it acts as an anthropological reference for food culture. What cuisines have peaked James’ interest recently? Find out where James trained his palette, and the flavors that were instrumental in fostering his love for eating. What place does a print publication like Saveur have in a digital world? Find out on this episode of Let’s Eat In! This program has been brought to you by 360 Cookware.
“A lot of food imagery that goes out in the Western world tends to glamorize and fetish-ize the act of cooking.” [5:30] “The mission of the magazine is to really celebrate global cooking… Not giving precedence to one thing over another, but really celebrate the colorful mosaic of world cooking.” [8:30]
— James Oseland on Let’s Eat In
Kimchee junkies unite! We’ve got Kheedim Oh of the renowned Mama O’s Kimchee on this week’s episode of Let’s Eat In. Made by Kheedim Oh himself, Mama O’s Premium Kimchee is only made in small batches, with all natural ingredients and no artificial preservatives. If you somehow have avoided kimchee up to this point – it’s a traditional fermented Korean dish made of vegetables with a variety of seasonings. Kheedim and host Cathy Erway chop it up on-air about everything from ghost peppers to kimchee recipes. Learn about the Mama O’s Premium Homemade Kimchee Kit which gives you everything you need to make your own delicious fermented magic at home! This program was sponsored by Fairway Market.
“If you’re gonna go spicy [with kimchee], you’ve gotta go with the ghost pepper!” [05:00] “The best underused way of using kimchee is grilled kimchee sandwiches. It’s a regular grilled cheese sandwich with some kimchee, and it’s soooo good!” [18:00]
–Kheedim Oh of Mama O’s Kimchee on Let’s Eat In
This week on Let’s Eat In, Cathy Erway is talking about Japanese food with cookbook author Hiroko Shimbo! Hiroko recently wrote the book Hiroko’s American Kitchen– a book that combines Japanese flavors with American recipes. Tune into this episode to hear Hiroko recount a brief history of sushi in the United States, and how traditional recipes have been changed to suit an American palate. Hiroko and Cathy talk about some of the sauces and stock in Hiroko’s American Kitchen, and how they can be used for multiple purposes. Hiroko also talks about Asian fusion in New York City, and how cuisines have been borrowing from other cultures for centuries! This episode has been sponsored by Fairway Market.
“The world has become so small, and everything is coming here to New York City. The chefs can play with many foreign flavors to produce something interesting. That is wonderful!” [19:05] — Hiroko Shimbo on Let’s Eat In
This week on Let’s Eat In, Cathy Erway interviews the master behind The Brooklyn Chili Takedown, Matt Timms. Tune into this episode to hear Cathy and Matt talk about the perfect chili recipe, and why Matt doesn’t prefer the company of chefs. Go to the upcoming Cookie Takedown, and hear about some cookies from Takedowns past. Later, Cathy and Matt also talk about Guy Fieri’s new restaurant, American Kitchen and Bar, and why it has received such bad press. Listen in to hear Matt talk about his Takedowns in other cities, and why he loves the Brooklyn home cook scene. Why does Matt hate eating in front of women when he has a beard? Find out on this episode of Let’s Eat In! This program has been brought to you by S. Wallace Edwards & Sons.
“I think Brooklyn has the most energy out of any other place on earth… I can put the word and get thirty spots filled in a day for the Cookie Takedown!” [19:30] — Matt Timms on Let’s Eat In
This week on Let’s Eat In, Liddabit Sweets is in the house with host Cathy Erway! Liddabit Sweets was founded by Jen King and Liz Gutman in 2009, and they have been making candy in Sunset Park ever since. Their candies can now be found in Whole Foods, the Union Square Holiday Market, and other retailers across New York City! Tune in to hear Liz and Jen talk about the differences between Liddabit Sweets and commodity candy. Jen and Liz are on the show today to explain that cooking candy at home is actually very simple! Hear why Liddabit Sweets loves to work with other local, Brooklyn purveyors. Hear about the troubles with running a small business, and how it can be an isolating experience. Check out Liddabit Sweets’ new book The Liddabit Sweets Candy Cookbook! This program has been brought to you by Roberta’s.
“Sugar isn’t a flavor- it just makes things sweet. Whenever possible, we cut back on sugar or add a little salt or something that’s smokey, bitter… We try to keep it interesting, and sometimes that means bringing in some savory stuff.” [5:00] — Liz Gutman on Let’s Eat In
Today on Let’s Eat In, Cathy Erway is joined on the phone by Christopher Hirsheimer and Melissa Hamilton of The Canal House. The Canal House releases seasonal publications three times a year, and they recently published a cookbook entitled Canal House Cooks Everyday. Today, Cathy, Christopher, and Melissa are talking about Thanksgiving dinner! Hear about some of the dishes that Christopher and Melissa are cooking for their own Thanksgiving dinner tables. Hear why The Canal House recommends a dry salt brine for your turkey as opposed to a traditional wet brine. Christopher and Melissa discuss some of their favorite late-fall greens, and their passion for seasonal ingredients. If you’re interested in a decadent date, have Christopher and Melissa take you out for oysters, champagne, and foie gras! This episode has been sponsored by Hearst Ranch
“One of the lovely things about brining is that because the salt holds more moisture. So it’s not only flavoring the meat, but it’s making the meat more moist and juicy.” [9:50] — Melissa Hamilton on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Julie and Greg Van Ullen, the owners of Brooklyn-based OMilk. OMilk makes artisanal almond and cashew milk that is free of stabilizers and sweetened with organic agave nectar! Hear how Julie and Greg got their start making nut milks, and how they came to sell their product at the Brooklyn Flea. Can you make ice cream with OMilk’s almond and cashew milks? Listen in to learn why Julie and Greg decided to use raw nuts and flash-chill their milks. Hear about their romance, and what they look to cook at home! Homemade pasta and Southeast Asian cuisine? Sounds delicious! This program has been sponsored by Susty Party.
“We didn’t know, as non-vegetarians, how many people wanted a high-quality dairy alternative. And that was kind of surprising!” [7:00] — Greg Van Ullen on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is joined in the HRN shipping containers by Jean Devine and Kate Suhr! Jean and Kate make delicious granola and beautiful ceramics at The Brooklyn Flea and Smorgasburg. Their business’s name? Well, it’s simply Jean and Kate! Tune into this episode to hear how Jean and Kate met while volunteering, and how they decided to start cooking and crafting as a business. Hear about Jean and Kate’s supper club, Jean and Kate Plus Eight, and how their events feature only handmade tableware and homemade food! Jean and Kate talk about the importance of sourcing, and listen in to hear about their experiences at the cranberry bog! Also, find out what Jean and Kate would make for their ideal date meals. This program has been brought to you by S. Wallace Edwards & Sons.
“Being busy is, in a funny way, very energizing. And to devote something to ourselves and the community around us really keeps us going.” [22:00] — Jean Devine on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Nancy Singleton Hachisu, author of the new cookbook Japanese Farm Food. Learn how Nancy got started in Japanese cuisine with rice, tofu, and a pair of chopsticks. Tune into this episode to hear Nancy explain the difference between Japanese homestyle and restaurant food. Nancy also explains the rice hulling process, and helps Cathy with her nukazuke recipe. Learn about the simplicity of Japanese cuisine, and how it has evolved and incorporated different ingredients throughout time. Also, Nancy explains why tasting menus are ideal for dates! This episode has been sponsored by Fairway Market.
“The food that people eat in Tokyo is restaurant food. That’s what they eat at their house. It’s generated from restaurants.” [11:15] “I really wanted to show Japanese food for the incredible simplicity that it can be, and it’s often not like this. This is not the kind of food that most people are eating.” [29:00]
— Nancy Singleton Hachisu on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is joined by Ian Halbwachs and Lucas Marino, sous chefs at The Darby NYC. Tune in to hear what seasonal ingredients Ian has been picking up at the Union Square Greenmarket, and how he incorporates them into dishes at The Darby. Listen in to hear Cathy, Ian, and Lucas discuss home cooking in New York City in relation to the restaurant scene. Hear why coffee snobbery might be good for NYC’s cafe culture. Tune in to find out Lucas’ opinion on the molecular gastronomy trend, and hear about Lucas and Ian’s ideal date meals! This program has been brought to you by S. Wallace Edwards & Sons.
“[Food culture] has taken away from people actually cooking themselves. There are a lot of foodie people out there who enjoy the food, but they can’t replicate it in their home.” [8:10] — Lucas Marino on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is talking Indian cuisine with Chitra Agrawal, founder of The ABCD’s of Cooking blog. Tune into this episode to learn the difference between North and South Indian cooking, and why Chitra has become a crusader specifically for South Indian cuisine. Cathy and Chitra are collaborating on a South Indian Cider Harvest Dinner at Jimmy’s No. 43 on October 15th; find out what’s on the menu! What is Chitra cooking with her fall CSA share this month? Find out how South Indian dishes can be adapted using local ingredients from the Mid Atlantic. Finally, what would Chitra cook for her ideal date? This episode has been sponsored by Whole Foods Market.
“Using local ingredients is not novel to Indian cooking.” 4:11 “There’s not a lot of visibility for Indian chefs… The popularity of Indian food is growing, and I think that will affect the personalities that we see cooking it.” 21:30
— Chitra Agrawal on Let’s Eat In
On this week’s installment of Let’s Eat In, Cathy Erway is joined in the studio by Nicole J. Caruth of With Food in Mind, an organization driven to educate about food through the arts. Listen in to Nicole talk about her background in the art world, and why so many contemporary artists choose food as their muse. Hear about some artists that have used food and art as a means to create social change. How have iPhones changed the art of food photography? Later, Nicole and Cathy talk about With Food in Mind’s after-school program launch, and what it means for black and Latino children in New York City. Tune in to hear discussions about freeganism, as well as Let’s Eat In’s signature date meal question. This episode was sponsored by Hearst Ranch.
“When people think of dumpster diving, they think of food that has rotted already. A lot of times grocery stores and restaurants are required to throw out food that is perfectly fine to consume.” — Nicole J. Caruth on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is once again joined by Village Voice food writer Robert Sietsema. Hear Robert and Cathy talk about regional cuisines, specifically in terms of authenticity. Hear about the phenomenon of “bistro-ization” in ethnic foods, and how substituting in local ingredients does not necessarily ruin the dish. Cathy and Robert also talk about traveling to taste certain cuisines, and why so many exotic foods are losing their novelty. Hear Robert talk about his daughter’s travels through Central and South America, and why you should avoid restaurants in many of those areas. Learn to make a date meal with three simple ingredients! This program has been brought to you by Fairway Market.
“I’ve seen food in the media go from a minor nuisance to a front-and-center obsession!” “Things that you think are foreign and exotic are soon going to be in the Hamburger Helper aisle.”
— Robert Sietsema on Let’s Eat In
This week, Cathy Erway is chatting with Arthur Potts Dawson- chef, restauranteur, and cookbook author- on Let’s Eat In. Arthur has just finished a cookbook entitled Eat Your Vegetables, and it promotes just what the name implies. Tune in to hear Arthur and Cathy talk about the importance of eating seasonal, and why meat should not be the centerpiece of any diet. Arthur also touches on some of the problems with the commercial meat industry, such as the use of preventative antibiotics. Also, hear about how Arthur was inspired by the Park Slope Food Coop to create The People’s Supermarket in the U.K. Learn about some of Arthur’s restaurants abroad, his affinity for upcycling, and some of his upcoming sustainability projects. Of course, don’t forget to tune in to hear about Arthur’s perfect date meal! This program has been brought to you by Hearst Ranch.
“Pay a little bit more attention to your body, and pay a little more attention to the season. Each season will deliver you a different vegetable and a different experience.” “People, as foragers… we foraged on the seashores before we foraged in the forests!”
— Arthur Potts Dawson on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is talking with Ted D’Cruz-Young, founder of Mealku. Mealku is network of home cooks that prepare meals for each other based on the ideas of cooperation and reciprocity. Essentially, Mealku is a food cooperative for cooking and eating enthusiasts. But Ted’s inspirations are not purely culinary; tune in to hear about how the industrial food system fueled the idea for Mealku, and how Ted hopes that food cooperatives put soul back into food. Learn why Mealku might be a good option for people who suffer from gluten intolerance or food allergies. Hear how one goes about joining Mealku, and why food safety is of utmost importance to the business. Of course, hear Cathy and Ted discuss date meals, as well as topics such as Italian peasant cooking and restaurant trends. This program has been sponsored by Hearst Ranch.
“I’m inspired by a lot of things, but I’m frustrated by more. I think the reality is that we have a system that is completely unsustainable. We can’t all consume and buy everything that we want.” “Is price really the point we should be measuring nutrition?”
— Ted D’Cruz-Young on Let’s Eat In
We’re talking local and artisanal retail on this week’s Let’s Eat In! On this episode, Cathy Erway is joined by Nichelina Mavros and Celia Churcher of Depanneur in Williamsburg, Brooklyn. Depanneur is located on North 3rd Street and Wythe Avenue, and specializes in fine cheese, bread, and charcuterie. Tune in to learn about Depanneur’s new “fish C.S.A.” that provides local, fresh fish right here in Brooklyn. Hear about the aims of Depanneur as a high-end bodega, with fresh sandwiches and local, real food. What’s on the shelves at Depanneur that could be a part of the ideal date meal? Tune in to this week’s Let’s Eat In to find out! This episode has been brought to you by Whole Foods.
“There’s so much amazing food going on in our neighborhood, and there’s room for everybody.” — Nichelina Mavros on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is jamming out with Laena McCarthy of Anarchy In a Jar jams. Laena has been a frequent guest on Let’s Eat In; this time, Laena arrives in the studio with her new jamming how-to book, Jam On: The Craft of Canning Fruit. Tune in to this episode to hear about how Laena began jamming with her mother as a child because she didn’t have a knack for gardening. Do you know the difference between jams and jellies? Hear about the breadth of recipes and ideas that Laena includes in her book, and how to use jams in every meal! Laena makes her jams seasonally- learn some tricks that you can use at the farmer’s market to get discounted fruit! And how did Laena come up with the name “Anarchy In a Jar”? Tune in and find out! This episode has been brought to you by Hearst Ranch.
“Jam is smushed-up fruit…sometimes it has seeds in it, sometimes there are little pieces of fruit. Jelly is just the juice; it’s totally strained and you can usually see through it, even if it has a little color to it.” — Laena McCarthy on Let’s Eat In
This week on Let’s Eat In, our host Cathy Erway is talking fermented foods with Sandor Katz. Sandor is the author of two books- Wild Fermentation and The Art of Fermentation- that are essential tomes on the health benefits and preparation of fermented foods. Wine, coffee, beer, and bread are all the result of microbial activity- so why are so many people afraid of bacteria? Tune in to listen to Sandor and Cathy talk about the importance of the so-called “food revival”, the difference between pickling and fermenting, and some of the food safety stigmas associated with at-home food fermentation. Sandor and Cathy also talk about how small amounts of fermented foods can really add flavor to otherwise bland staples like bread or rice. What is Sandor’s perfect date meal? I’ll give you a hint: it involves a delicious take on fermented classic! This episode has been brought to you by Hearst Ranch.
“By some estimates, as much as one third of all the food that human beings put into our mouths has been subjected to the transformative action of microorganisms before we eat it- and that’s what fermentation is.” “We are only beginning to understand the importance of the bacteria in our bodies.”
— Sandor Katz on Let’s Eat In
On this week’s episode of Let’s Eat In, host Cathy Erway is joined by owner Josh Kaplan and chef Marc Giroux of the upcoming Dassara Brooklyn Ramen in Carroll Gardens. Josh talks about his past as a line cook, and why that experience inspired him to start his own restaurant with his own rules. Hear about the emerging ramen trend in New York City, and why Josh and Marc see it as becoming another staple immigrant cuisine like pizza or sushi. Tune in to hear more about how Marc plans on tweaking traditional broths and components to create ramen that incorporates a wealth of culinary influences. Is ramen the ultimate date meal? Find out on this episode of Let’s Eat In! This program has been brought to you by HeritageRadioNetwork.org.
“We’re doing creativity within a framework. You start with a bowl of ramen, but rather than take it as this orthodoxy, we look at it as a vehicle. It’s just all these different components that you can play with, and we filter that through our sensibilities.” — Josh Kaplan on Let’s Eat In
So, you know Cathy Erway as the host of Let’s Eat In, but did you know that she also makes some delicious and creative hot dogs? On this week’s episode of Let’s Eat In, Cathy is talking with Kara Masi, the organizer of The Great Hot Dog Cookoff, taking place in the Pfizer Building on Saturday, July 21st. Cathy has participated in the event for several years, making sushi hotdogs, and buns out of cucumbers. Tune in to hear Cathy and Kara discuss the origins of the event in Kara’s backyard in Fort Greene, and how the event grew to be a Brooklyn summer institution that consistently raises money for charity. Don’t listen to this episode if you’re hungry, because Cathy and Kara talk about some of the more eccentric (but scrumptious) hot dogs from past years’ cookoffs. Kara also talks about her history with underground supper clubs, and lists some of the Brooklyn-centric vendors at this year’s hot dog event. If you’re in Brooklyn this Saturday, you definitely don’t want to miss the 7th annual Great Hot Dog Cookoff! This episode has been brought to you by Tekserve.
“The chefs are really the soul of the event because they get to use their creativity, and that’s what makes it so exciting- and allows us to raise a lot of money for the Food Bank for New York City.” — Kara Masi on Let’s Eat In
On this week’s installment of Let’s Eat In, Cathy Erway is joined by the Brothers Green, also known as Josh and Mike Greenfield. Josh and Mike have a new show on Youtube’s Hungry channel called The Brothers Green, and they’re here to talk about some of the food they have been cooking on the show, as well as the intersection of food and music. Hear about Josh and Mike’s rooftop garden at their “dorm-style” loft, where fresh pasta is plentiful and the speakers are always playing some tunes. Tune in to learn more about Hungry’s programming, as well Josh and Mike’s start in food by making flatbreads with bulk flour. Josh and Mike maintain that pizza is still the ultimate date meal; hear what they have to say about the pizza-making process, and why it’s undeniably intimate and fun. Also, hear Josh and Mike perform a song in HRN’s studio! This episode has been brought to you by The Heritage Meat Shop.
“It’s just like cooking- when you have people over you want to get them involved. It’s the same thing with music. No matter what level you’re at, whether you’ve never really done it before or you’ve been doing it for a while, anyone can play music.” — Josh Greenfield on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is beating the summer heat with Nathalie Jordi of People’s Pops. People’s Pops is an ice pop stand with locations at the Brooklyn Flea, the Highline, and Chelsea Market that combines local fruit and cocktail-inspired flavors. People’s Pops is taking back a symbol of of the industrialized food system and making something fresh, refreshing, and low in calories! Tune in to hear about some of People’s Pops most popular flavors, and their new ice pop cookbook. Hear about how making pops stretches the longevity of fruit, and creates a value-added product that supports local farmers. Pick up the People’s Pops cookbook, and make some of your own frozen treats! This program has been brought to you by Hearst Ranch.
“So we just figured if you pumped it [an ice pop] full of fruit instead of high fructose corn syrup and colorings and gums and stabilizers, it had to be good. We didn’t even consider that it might not be…If you’re using high-quality fruit, you just can’t go wrong.” — Nathalie Jordi on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Daniel Delaney of VendrTV and the new barbecue workshop, Brisketlab. Back in Austin, Daniel bought an eighteen foot barbecue smoker, and he’s brought it to New York City to make some succulent barbecue brisket. Tune in to hear why Daniel decided to stop talking about food and start making it! Learn more about brisket, and what about the meat makes it a difficult cut to barbecue. Learn more about the goals of Brisketlab, and how the project grew so rapidly that it has become difficult to get a taste of Brisketlab’s barbecue. Fire up your smoker, grab a little salt and pepper, and tune into this episode of Let’s Eat In! This program has been sponsored by Tekserve.
“The craft of making barbecue is much more related to being a butcher or something like a cheesemonger than it is like being a chef. It’s much less about innovation, and it’s more about execution and refining a craft.” “The problem with barbecue that doesn’t exist with other foods is that the iteration is super slow…How do you really refine it?” —Daniel Delaney on Let’s Eat In
Farina Wong Kingsley joins Cathy Erway in the studio for another episode of Let’s Eat In. Farina is the author of several Asian-inspired cookbooks through William Sonoma, and recently came out with her first cooking app called Farina’s Asian Pantry! Tune in to hear about the reasoning behind creating a cooking app as opposed to a traditional print cookbook. Farina explains why she never focuses on a specific regional cuisine when composing her delicious Asian recipes. Create your own fusion dishes using some of her helpful tips. Learn the proper way to crush lemongrass, or how a little palm sugar can sweeten up any dish. Hear about Farina’s love of ramen and dumplings, and her ideal date meal! This program has been brought to you by Hearst Ranch.
“I don’t see Asian food as a trend. What we’re seeing now are cuisines that are a part of everyday cooking. People love the flavors, it’s healthy, and it’s becoming more approachable; people don’t see it as take out food anymore.” — Farina Wong Kingsley on Let’s Eat In
The Heritage Radio Network shipping containers have been turned into a prep kitchen on this week’s episode of Let’s Eat In! Our host Cathy Erway is joined today by Andrew Gottlieb of Flavors Amplified. For the past three weeks, Andrew has been cooking and selling tapas at Flavors Amplified’s pop-up shop at Smorgasburg in Williamsburg, Brooklyn. Hear about the roots of Andrew’s interest in Spanish food, and the supportive food community at Smorgasburg. Smorgasburg gives amateur and part-time chefs the ability to share the food they love; Andrew shares some of the secrets to his paella recipe, and talks about some of the upcoming small plates at the Tapas Shack. Tune in to this episode to learn more about the upcoming Flavors Amplified projects! This episode has been brought to you by Tekserve.
“All these elements have popped up [in Brooklyn] to allow you, as a home cook… to test the water. Between Smorgasburg, or cooking contests, or classes – you can take your interest and really let it blossom into something a little more serious without ditching everything in your life.” — Andrew Gottlieb on Let’s Eat In
What do you do when Gourmet Magazine folds, and you lose your job? You become a farmer, of course! On this episode of Let’s Eat In, Cathy Erway is talking with food writer, cook, and author Ian Knauer. Tune in to hear about Ian’s new cookbook entitled The Farm: Rustic Recipes for a Year of Incredible Food; all the recipes are based on farm-to-table food! Hear about Ian’s family farm in Pennsylvania that inspired his cookbook, his homemade hard apple cider made with natural yeast, and the phenomenon of seasonal cookbooks. What has Ian been looking forward to harvest? Tune in to find out, and of course, hear Ian’s ideal date meal. This program has been brought to you by
Tekserve.
“The fact that we have so much selection helps us focus on what’s important and what’s good and, in this case, when to eat what’s good.” –cookbook author Ian Knauer on Let’s Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is talking hot sauce and spicy food with Jon Meyer of I 8 NY Food and Matt Timms of The Takedown food competitions. Matt calls in to talk about some of his favorite hot sauces, what ingredients are key to a good sauce, and why he prefers a sauce that brings the heat to one that is flavorful. Jon Meyer talks about some of his favorite spicy foods including Sichuan cuisine and Japanese, why acidity and salt are essential to good food, and why Tabasco sauce is so special. Did you know that Tabasco is barrel-aged before it hits the shelves? As always, Cathy asks Matt and Jon about their ideal date meals, but this week has a spicy twist! This episode was brought to you by Whole Foods.
“People in New York seem to lay off the heat!” — Matt Timms on Let’s Eat In “I love wasabi. Sometimes I go out and get really terrible sushi just so I can eat wasabi.” — Jon Meyer on Let’s Eat In
This week on Let’s Eat In, Cathy Erway is joined by Peter Kaminsky, food writer and author of the new book Culinary Intelligence. Peter talks about his own health and motivation for writing Culinary Intelligence, as well as the importance of getting the most flavor for your calorie. Peter also digs into his past, as he reads a passage from his book about his local butcher in Kensington, Brooklyn. Hear about how fresh, quality ingredients not only add to flavor, but also that “feeling of satisfaction.” Finally, hear what Peter would cook at home as his ideal date meal, and the upcoming events for the release of Culinary Intelligence. This program has been sponsored by Hearst Ranch.
“Culinary intelligence is a way of eating- my way of eating. If you want to maintain a healthy weight and a healthy diet, don’t eat processed foods, but the best full-flavored ingredients you can afford- and from that follows sustainable and local- and cook or live with someone who does the same.” “If your ingredients or cooking techniques cannot deliver flavor per calorie, on goes the mayo, on goes the butter.”
“Without fat, we’re just plants!”
—Peter Kaminsky on Let’s Eat In
On this episode of Let’s Eat In, Cathy Erway talks with Bryant Terry, food justice advocate and author of books such as The Inspired Vegan and Grub: Ideas for an Urban Organic Kitchen. Tune in to hear how Memphis barbecue influenced Bryant’s vegan cooking, how raising a child has made him think about eating, and the problems associated with labeling certain neighborhoods as “food deserts”. Listen to Bryant’s ideas about the place of Afro-diasporan food in a culinary landscape, and how food, art, and culture inevitably intersect. Also, hear Bryant reminisce about his past living in Fort Greene and participating in the Park Slope Food Coop! This episode has been brought to you by Hearst Ranch.
“We don’t eat in a void. I think one thing about our industrial food system is that it puts food on one side and creates this huge chasm where art, culture, and community are way on the other side.” —Bryant Terry on Let’s Eat In
This week on Let’s Eat In, our hostess Cathy Erway talks with Chase Emmons of Brooklyn Grange and Tim O’Neal of Borough Bees. Our guests have teamed up to start a 30 hive apiary at the new Brooklyn Grange rooftop farm in the Brooklyn Navy Yards. Tune in to hear how Chase and Tim got their starts in beekeeping, the surprising demand for NYC honey, and the plans for Brooklyn Grange’s apiary this season. Learn about bee genetics, and how Chase and Tim plan to breed bees that are adaptable to New York City’s weather and conditions. In other words- local New York bees! Thanks to this episode’s sponsor, Whole Foods.
“When I started keeping bees, I joined the local beekeeping organization and I was the youngest member by 60 years.” — Tim O’Neal on Let’s Eat In “You want cold winters so bees can make it through the winters. They’ll go more dormant, so to speak. If they don’t go dormant and they stay a little too active, they go through all their emergency food supplies, which is stored honey.” — Chase Emmons on Let’s Eat In
Nissa Pierson from Ger-Nis Culinary & Herb Center joins Cathy Erway this week on Let’s Eat In. Ger-Nis is a colorful culinary addition to Park Slope’s 4th Avenue that is celebrating it’s second anniversary. Learn about all of the healthy living classes that Ger-Nis offers for both adults and children. Cathy and Nissa also discuss Ger-Nis’s upcoming pesto cook-off; there’s only one rule- no basil! Tune in to hear Nissa’s ideal date meal and modern usages of traditional herbs. This program was brought to you by Edwards.
“One of the most important aspects of Ger-Nis is to teach people how easy it is to eat and live healthy. Most people have no idea how easy it is to cook. A lot of the different schools and TV shows make it seem complicated.” —Nissa Pierson on Let’s Eat In
This week on Let’s Eat In, Cathy Erway is joined by of The Perennial Plate, a web documentary series about sustainable food. Tune in to find out what it takes to create a successful internet media outlet and why constant content is key. Hear what makes web-based content different than film or TV and how Daniel Klein & Mirra Fine hope to help people learn how to eat, cook, farm, hunt, and forage local through visual media. This program was sponsored by Fairway Market.
“From my experience of making documentary films, I had a lot of frustration around the time it takes for anything to get seen. You can spend two years making a film, then another year or two promoting it and getting it out there.” “When you’re on the internet you have to be putting out content constantly for people to keep revisiting your site.”
–Daniel Klein of The Perennial Plate on Let’s Eat In
Emily and Melissa Elsen of Four & Twenty Blackbirds join hostess Cathy Erway in the studio on this episode of Let’s Eat In. Four & Twenty Blackbirds has been baking amazing pies in Brooklyn for two years now! Learn about the pie-making roots of the Elsen sisters, and their dedication to baking with seasonal ingredients. Tune in to hear Emily and Melissa’s ideal date meal! This program was sponsored by Cain Winery.
“Pretty much every kind of pie you can think of has already been tried. There’s a huge history- everything’s been done, really. But updating it, doing different takes on it, using different techniques and refining them has always been our approach to pie-making.” — Emily Elsen on Let’s Eat In
This week on Let’s Eat In host Cathy Erway talks tofu with James Beard finalist and author of Asian Tofu, Andrea Nguyen. Ever thought that making your own tofu was a daunting and mysterious recipe? Well don’t fret because Cathy and Andrea help break down that myth so you can be making your own tofu by tonight– all you need is water, soybeans, and a coagulant! Learn all about tofu’s history and how it is traditionally eaten in the East as well as all of the amazing types and textures of tofu that you can find. By the end of this episode you’ll find that there’s a tofu for everyone! This episode is sponsored by Fairway Market.
“With soybeans you want to choose beans that are non-GMO and organic; the non-GMO and organic soybeans just taste better.” “People often think that tofu is a meat substitute but in Asia it is a food, it’s a protein, it’s just an ingredient that allows people to have lower meat diets. There just isn’t enough animal protein in the East so soybeans make up for it.”
–Andrea Nguyen on Let’s Eat In
This week on Let’s Eat In, Cathy Erway sits down with Danny Bowien of Mission Chinese Food to talk about the history of Mission Street Food, different styles of Chinese food, and the new Mission Chinese location in the Lower East Side. Tune in to hear about Mission’s involvement charitable organizations, learning to cook Chinese food, growing up and eating in Oklahoma City, and the differences between New York and San Francisco cuisine. Listen in to hear Danny’s ultimate date meal. This episode was sponsored by Hearst Ranch.
“When we started Mission Chinese, I had never been to China, I had never cooked Chinese food. [Chinese food] is so awesome because there’s so many types of Chinese food, and they did a lot of things first. A lot can be traced back to Chinese cooking.” “Growing up, we weren’t the most well-off family, so we always ate at home. My mom cooked breakfast, lunch, and dinner. I just so was fascinated and would stay in the kitchen and with my mom. And I think that’s what inspired me…cooking and bringing people together.”
— Danny Bowien of Mission Chinese Food
This week on Let’s Eat In, Cathy Erway sits down with Jennifer Perillo, writer of the blog In Jennie’s Kitchen and a new cookbook entitled “City Girl, Country Kitchen”. Tune in to hear about how Jennie found her creative outlet in scratch-cooking and how it inspired her to create a food blog. Learn more about Jennie’s upcoming cooking memoirs, recipes for the home cook, and Jennie’s ideal date meal. This program was sponsored by Fairway Market.
“There’s a lot of content out there about scratch cooking, but I’m not sure it applies to busy lifestyles.” “I grew up on a lot of pre-made and processed foods..we never made cakes from scratch. I got to a point in my life when i was in my teens where I thought ‘there has to be a way to do this on your own!’ I really got hooked on it, it became my creative outlet.”
“At the end of the day, you’re only a phone call away from take-out if [scratch cooking] becomes a disaster.”
–Jennifer Perillo, writer of “In Jennie’s Kitchen” on Let’s Eat In
This week on Let’s Eat In takes a hard look at elitism in our American food system. Host Cathy Erway is joined by investigative journalist Tracie McMillan who has just written The American Way of Eating, an expose of the myths that surround the working class and their food ways. Tune in and find out how by “descending the class ladder a few rungs” and working for over a year at different minimum wage jobs– from the night shift at Wal*Mart to field work to the kitchens of Applebees– McMillan has found that these ingrained food ideas are complete delusions and what you can do get more access to healthy food in your neighborhood. This episode is sponsored by Cain Vineyard and Winery.
“This idea that the only kind of authentic working class food experience is fast food, I think that is something only an elitist would come up with.” “One thing that really defines species is their food sources and one thing that really defines human evolution was reducing the amount of time dedicated to foraging and actually eating. . .humans have always been trying to economize on the time and energy we spend on getting food cause it frees up for all the other stuff we do and creating culture and I don’t know that we should really chastise people for continuing that.”
“Right now the American food supply contains about half the fruit and vegetables it would take for Americans to meet the recommended daily allowances, we clearly haven’t made a priority in terms of our agriculture to foster a healthy diet . . I’m into the idea that we should subsidize demand because it creates a more sustainable long term fix.”
–Tracie McMillan on Let’s Eat In
It’s that time of year! Tune in for a special Valentine’s Day themed episode of Let’s Eat In as Cathy Erway sits and chats with her date, Shane Welch, founder and head brewmaster of Sixpoint Craft Ales. Shane talks about how beer brings people together and some of the future plans he has for the ever-evolving brewery. Tune in and hear what his ideal date meals are and why he’s really into high end seafood lately. This program was sponsored by Hearst Ranch.
“[Beer] is an opportunity to connect with people…Just today a guy wrote me about how he thinks the beer tastes better in cans.” “Getting our beer to the Midwest would be a dream.”
–Shane Welch of Sixpoint Craft Ales on Let’s Eat In
This week on Let’s Eat In host Cathy Erway is joined by Jonny Cigar, the host of The Noble Rot. A self-proclaimed traveling wine saloon, The Noble Rot has emerged from the underground as a multidisciplinary think-tank for experiential events with wine and spirits taking center stage. Together they chat about the clandestine dining scene of San Fransisco, kosher wines, and the perfect Valentine’s date meal. This episode is sponsored by S. Wallace Edwards.
“There is a big rise of impressive Kosher wines. The next cult wine we will see may even be a Kosher wine.” –Jonny Cigar on Let’s Eat In
This week on Let’s Eat In, Cathy Erway sits down with Peter Meehan, co-editor of Lucky Peach to chat about the forward thinking publication and the effectiveness of food publications. Joined by Darin Bresnitz, co-host of Snacky Tunes, Cathy gets a chance to check out the manuscript for the 3rd edition of the magazine and talk to Peter about everything from dog nutrition to self sufficient publishing. Find out what makes this such an exciting experience for Peter and what future plans are in store for Lucky Peach. This episode was sponsored by S. Wallace Edwards & Sons.
“We printed 30,000 copies of the first issue and were hoping to sell half. We ended up selling 72,000 copies.” “For me the thing that keeps it interesting and fun is giving people assignments that they love and giving them the space to do what they want.”
–Peter Meehan on Let’s Eat In
Food photographer Donny Tsang of foodaissance fame is this week’s guest on Let’s Eat In with Cathy Erway. Tune in to hear his thoughts on his photography, dumpling parties, food trips and Chinese restaurants in New York. Listen as he gives some good tips and information for aspiring food photographers and answers the classic “date meal” question from Cathy! This episode was sponsored by Hearst
Ranch.
“My ideal date meal would be Shabu-shabu.” –food photographer Donny Tsang on Let’s Eat In
Wanna get away? Tune in to a travel-themed episode of Let’s Eat In as Cathy Erway chats with Dorothy McGivney of Jauntsetter.com about escape plans for New Yorkers feeling cooped up and chilly. Find out why airline companies are nickle and diming customers on baggage fees and how you can find the best ways to save money and travel affordably. Also hear some good tips for cheap food destinations! This episode was sponsored by Whole Foods Market.
“New York is a place you have to leave every once in a while to truly appreciate it, otherwise it just overwhelms you.”
—Dorothy McGivney on Let’s Eat In
This week on Let’s Eat In host Cathy Erway goes for the gold with Dan Rollman the co-founder of RecordSetter.com and the author of The Record Setter Book of World Records. Dan is a lifelong world-record fanatic who tried in college, unsuccessfully, to set a Guinness World Record for eating ravioli. A former advertising executive, he set five RecordSetter records, and saw them all get crushed. Tune in to hear about some of the crazier records from the worlds longest head-spin to the most herring eaten in one sitting. This episode is sponsored by Cain Vineyard & Winery.
“One of my favorite records is the longest straw used to drink a Coca Cola. It’s actually a competitive category!”
–Dan Rollman on Let’s Eat In
Nobody should be hungry. Pastor Ann Kansfield joins Cathy Erway on this week’s episode of Let’s Eat In to talk about her work with the Greenpoint Reformed Church Hunger Program. Tune in and learn about the ins and outs of soup kitchens and why people have come to trust churches in times of need. Learn how you can help by clicking here. This episode was sponsored by Whole Foods Market
“If people have to choose between rent, medications and food, most people will cut back on food and as a result go hungry.”
–Pastor Ann Kansfield on Let’s Eat In
This week on Let’s Eat In learn the benefits of hunting, gathering, and cooking your own food with Hank Shaw who wrote the eponymous book on the subject. Tune in to find out why small birds like squab are the perfect date meal and why wild food is just as clean, if not cleaner, than commercial food. This episode is sponsored S. Wallace Edwards & Sons.
“I think that commercial fishing is going to go the way that commercial hunting went 20 years ago” -Hank Shawn on Let’s Eat In
This week on Let’s Eat In, Matt Timms and Rachel Wharton, co-hosts of their own show on Heritage Radio Network, join Cathy Erway to talk cookies–both for Hannukah and Christmas. Tune in to hear why Matt abhors eating on first dates, Rachel’s recipe for a perfect pasta carbonara, and Cathy’s experience as a sausage-making class. This episode is sponsored by Hearst Ranch.
While Hurricane Irene may have hit this last August, its aftershocks are still being felt by farmers and growers in New York and around the Northeast. This week Let’s Eat In welcomes Jean Hodesh and June Russell of Greenmarket NYC to discuss the hardships that their producers are facing and what they are doing to help farmers with their new debts, such as coming up with farm registries and fundraisers. Later on, tune in for some holiday recipes and tips from making pie crusts (butter or lard??), the best kind of flour for pastries, and even how to roll your own oats! This episode is sponsored by S. Wallace Edwards & Sons.
This week on Let’s Eat In, Martha Bayne stops by to tell the story of Soup & Bread. Find out about the social role of soup and learn about the incredible recipes intended for home chefs in their cookbook, “Soup & Bread The Cookbook: Building Community One Pot at a Time”. Hear what Martha’s ideal date menu would be and hear why butternut squash soup is a personal favorite of hers. This episode was sponsored by Whole Foods Market.
Scared of a vegetarian diet? Have no fear! Lukas Volger, author of “Vegetarian Entrees That Won’t Leave You Hungry” is this week’s guest on Let’s Eat In. Tune in as Cathy Erway speaks with Lukas about vegetarian diets, budget meals and his experience tasting all different types of veggie burgers. Find out what you can do to make sure you’re getting the most out of vegetarian food options and learn more about how reducing meat in your diet can be beneficial for your health AND your wallet! This episode was sponsored by Whole Foods Market.
This week Cathy Erway brings the West Coast to Brooklyn as she talks to Sam Mogannam of San Fransisco’s Bi-Rite Market. Learn how Sam is harnessing the power of war propaganda to promote good food and healthy eating habits as well as the launch of their new cookbook inspired by their farm and creamery products. This episode is sponsored by Hearst Ranch.
This week on Let’s Eat In, Cathy is joined by author Tamar Adler, who’s latest book, “An Everlasting Meal: Cooking with Economy and Grace”, is a narrative on cooking, convenience and eating. Tune into the show to learn more about Tamar’s inspiration for the book, and find out her thoughts on shoestring eating budgets, composting, gardening and more! And, of course, find out what Tamar’s ideal date meal would be. This episode was sponsored by Fairway Market.
This week on Let’s Eat In, Cathy is joined by Rick Field, founder of the popular artisanal pickle company Rick’s Picks NYC. Learn more about the art of food preservation and find out how Rick traded his career in television to pursue his passion for pickling. Find out why squash don’t make for good pickles and hear what Rick’s ideal date meal would be. This episode was sponsored by Hearst Ranch.
This week on Let’s Eat In restauranteur Eric Bromberg of the Blue Ribbon Restaurants sits down with Cathy to talk about what exactly it takes for a restaurant to last over a decade in New York as well as to talk about his latest venture: Blue Ribbon Sushi. Tune in find out why sometimes seafood may be the best date meal and more on Let’s Eat In.
This episode is sponsored by Fairway Market
On a very special Let’s Eat In, Cathy Erway is joined by Classie Parker, a community gardener at Five Star Garden in Harlem. Classie was just named Let Us Eat Local Honoree and Master Canner by Just Food, and talks about her experiences farming and canning in Harlem. Tune in to learn how to make the best of the land you have and use preservation techniques that have fed families for generations. Also find out Classie’s idea of the perfect date meal! This episode was sponsored by Fairway Market.
This week on on Let’s Eat In chef, and Village Voice restaurant critic Lauren Shockey who has just finished her first book “Four Kitchens”. Hear about her culinary experiences from Israel, New York, Hanoi, and Paris. This episode is sponsored by Whole Foods Market.
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This week on Let’s Eat In Cathy is joined by the duo of Harry Rosenblum and Taylor Erkkinen of The Brooklyn Kitchen. They discuss their entrepreneurial beginnings to their now celebrated shop and classes. From learning to carve a chicken to making head cheese to New Years Day chili parties they have you covered. This episode is sponsored by Hearst Ranch.
This week on Let’s Eat In, Cathy is joined by Mike LaValle & Veronica Chan, founders of the personalized recipe-database website Gojee.com. Tune in to learn about how the site began and what Mike & Veronica would cook on a date meal! This episode was sponsored by HearstRanch.com.
This week on Let’s Eat In, Cathy talks with Will Griffin and Jonathan Meyer, the sandwich makers at I 8 NY who currently vend their fare at Brooklyn Flea. They discuss the advantages of vending over owning a restaurant. Later, they discuss the viability of making gnocchi on a first date.
This episode is sponsored by Fairway Market.
This week on Let’s Eat In Cathy Erway is joined by Owen Taylor of Just Food and Rev. DeVanie Jackson of the Brooklyn Rescue Mission and Bed-Stuy Farm. The topic of this week: chickens and, more specifically, the raising and keeping of chickens in urban New York. Learn about the The City Chicken Project and how you can help out via Kickstarter.
This episode is sponsored by Just Food.
Cathy Erway sits down with Kheedim Oh, founder of Mama O’s Kimchee on this week’s episode of Let’s Eat In. Find out why kimchee is so hot right now (both in spice and popularity), and learn why frozen kimchee might be the next trend! Kheedim dishes on his favorite kimchee recipes, his ideal date meals, and his side career as a music producer. This episode was sponsored by Just Food & The City Chicken Project.
Searching for the best ramen in your neighborhood? Want to know where the best whoopie pie in town is? This week, Amy Cao visits the show this week to talk about the Foodspotting website and application for smart phones. This app allows you to see pictures reviews, and recommendations with nearly 900,000 app downloads across the world the world, giving you access to the best food around you, wherever you are. For more information, check out Foodspotting or download the app for your smartphone. This episode was sponsored by S. Wallace Edwards & Sons.
This week on Let’s Eat In, Cathy Erway is joined by Michael J Cirino of A Razor A Shiny Knife and Mike Lee of Studio Feast supper club. They talk about “NYC Dining Car”, the recent 6-course mobile gourmet meal served on the L train in New York City. Learn how they pulled off this haute cuisine performance piece and how reactions have been surprisingly overwhelming. Find out more about collaborative cooking and supper clubs in NY and how dinner parties have been transformed in this day and age. This episode was sponsored by Fairway Market
This week on Let’s Eat In Cathy Erway invites Erin Patinkin and Agatha Kulaga of Ovenly NYC. These makers of delicious baked goods and bar snacks such as black chocolate stout cake share their insight about how start and maintain a small craft business as well as how to make a good scrapple. This episode was sponsored by
Cain Vineyard and Winery.
This week on Let’s Eat In, Cathy talks to the author of the “Hip Girls Guide to Homemaking”, Kate Payne, about quick pickling, mending parties, and more. Kate takes us inside the re-appropriation of homemaking with an emphasis on community and crowdsourcing. Don’t miss out on her ultimate date meal or missing her and Cathy at the Brooklyn Flea this May! This episode was sponsored by Hearst Ranch.
This week on Let’s Eat In, Cathy is joined by Michael Karnjanaprakorn, the founder of SkillShare.com – a community marketplace to learn anything from anyone. Michael and Cathy talk about how attending small underground classes can help you figure out what your true calling is. This episode was sponsored by Hearst Ranch – the nations largest single-source supplier of grassfed and grass-finished beef. For more information visit
This week on Let’s Eat In, Cathy is joined by Nacho experts and writers of the blog NachosNY, Lee Frank and Rachel Anderson. Lee & Rachel share their love for nachos on-air and tell us everything from their favorite recipes to the best spots in NYC to find top-notch ‘chos. Find out why forks are forbidden and why guacamole is for everybody. This episode was sponsored by The Barterhouse.
Find out more about 61 Local, one of Brooklyn’s most popular hot spots, on this week’s episode of Let’s Eat In with Cathy Erway. Cathy sits down with the crew from the budding Boerum Hill public house to talk about the community of food, relationship building and the elusive “perfect” first-date spots. Find out more about what makes 61 Local a great gathering point and intimate date spot for foodies and non-foodies alike! This episode was sponsored by Whole Foods Market. Whole Foods market celebrates Earth Month with the “Do Something Reel” Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com
A winery in Brooklyn? It’s official! Tune in to Let’s Eat In with Cathy Erway as she’s joined by the head chef of Brooklyn Winery, Brian Pierce. Brian talks about how the winery came to be and how it serves the community of Williamsburg. Whether you’re interested in making your own wine or just feel like stopping by for trivia night – Brooklyn Winery is the spot! This episode was sponsored by Barterhouse Wines. For more information visit www.TheBarterhouse.com
Peter Aguero, who will be bringing his Jersey Fresh Burlesque to the Beer for Beasts Event, is Cathy Erway’s guest on this week’s episode of Let’s Eat In. Tune in to learn more about the misunderstood art of burlesque and how it will be incorporated in B4B. Beer for Beasts (B4B) will be held on Saturday, March 26, 2011, at The Bell House, located in Gowanus section (149 7th Street) of Park Slope in Brooklyn, NY, with all proceeds benefiting The Humane Society of New York City. This episode was sponsored by Whole Foods Market.
This week on Let’s Eat In, Cathy is joined by Caroline Mak & Antonio Ramos of Brooklyn Soda Works. Caroline & Antonio discuss some of the ingredients and flavors used for their artisanal sodas. Learn more about some of their favorite comfort dishes and, as usual, their ideal date meals. This episode was sponsored by The Museum of Food & Drink. For more information visit www.MoFaD.org
This week on Let’s Eat In, Cathy is joined by supper club legend Mark Low of Whisk & Ladel. Mark & Cathy talk about the past, present and future of supper clubs in NYC. Tune in to learn more about what it takes to turn a dinner party passion into a full fledged supper club and why it’s not always as easy as it looks! This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com
Reverend Billy is in the house! Tune in as Cathy Erway is joined by the legendary Rev. Billy Talen of the Church of Earthallelujah (of the Church of Life After Shopping). They talk about Billy’s post-theistic mission to encourage people to stop spending all their money at super malls and start reconnecting with the earth. Tune in and find out what Billy is up to these days and how the Stop Spending campaign aligns perfectly with Cathy’s eating in philosophies. This episode was sponsored by Fairway Market– like no other market.
Cathy Erway is joined by gastronomic superhero and Village Voice food critic Robert Sietsema. They explore the word “foodie” from it’s earnest origins to it’s shallow current state and discuss everything from perfect buffalo wings to the capitalist exploitation of our nations genuine interest in good food. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com
Supper clubs are at the center of the conversation on this week’s edition of Let’s Eat In. Cathy’s guest is Kerstin Rodgers, an author and supper club enthusiast. Tune in to learn more about the international underground dining scene and find out why restaurants and supper clubs are NEVER to be confused! This episode was sponsored by Hearst Ranch – the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
This week on Let’s Eat In, Cathy welcomes James Beard award winning food writer and cookbook author Melissa Clark to the show. Melissa previews her latest book “In the Kitchen with A Good Appetite” and tells the story of how she made the transition from working in kitchens to working on books. Tune in and listen to Melissa defend pig and chicken feet and hear her advice for the perfect date meal. This episode was sponsored by Fairway Market – like no other market.
This week on Let’s Eat In, Cathy welcomes Vandra Thorburn, composting expert and President of Vokashi. Vokashi is a kitchen waste recycling program that turns your food waste into fermented food waste that can be used on its own in a garden or turned into conventional compost. Tune in and learn more about the different types of waste and how they can be used. Even the most urban apartment can find a productive use for waste! This episode was sponsored by Tabard Inn. For more information visit www.tabardinn.com
This week on Let’s Eat In, Cathy Erway is joined by friend of the station, Takedown founder and Mind Kitchen brainchild Matt Timms. Matt previous his latest takedown “The World’s Biggest Jerk Off”, a jerky themed takedown. Tune in and get some tips on how to prepare homemade jerky, and how vegetarian jerky could possibly be made. Also on the show, Matt’s sister Zoe who works with the Women’s Education Project. This episode was sponsored by Cochon 555. For more information and event listings visit www.cochon555.com
This week on Let’s Eat In, Cathy Erway welcomes in the new year with a great panel of friends and colleagues. She’s joined by Ben Flanner of Brooklyn Grange, Laena McCarthy and Emma Krautheim of Anarchy in a Jar & Patrick Connolly of Bobo. The group discusses the many challenges that face loyal locavores in winter, the branding of Brooklyn & favorite date meal recipes. Tune in and start 2011 off on the right foot! This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com.
Kale, one of the more abundant local winter crops
This week on Let’s Eat In, Cathy is joined by Anna Wolf who runs the Brooklyn-based beer-mustard company “My Friends Mustard”. A self proclaimed beer and food nerd, Anna shares the story of how she started making mustard at home and explains why using beer as ingredient helps her product stand out as something truly delicious and unique. Tune in and learn how mustard can play a role in a date meal, and what the future holds for My Friends Mustard! This episode was sponsored by S. Wallace Edwards & Sons of Surry, Virginia. For more information visit www.surryfarms.com
This week on Let’s Eat I, Cathy is joined by Lauryn Chun of Mother In Law’s Kimchi. Lauryn explains how she made the transition from gourmet food to world class kimchi. Lauryn & Cathy compare kimchi preparations, recipes and pairings. Tune in and learn more about one of the worlds most interested and adored fermented food. This episode was kindly sponsored by our friends at Whole Foods Market. For more information visit www.wholefoodsmarket.com.
This week on Let’s Eat In Cathy speaks to Lucinda Scala Quinn of the Mad Hungry blog and television show. Joining them is Terry Diabolik, host of Snacky Tunes and himself once an employee of Lucinda @ Mad Hungry. Lucinda talks about being Martha Stewart’s Food Director, keeping web food content fresh and innovative, and why, in her heart of hearts, pie will almost always trump cake. This episode was sponsored by Cain Vineyard and Winery: committed to the growing movement to change how we think about our planet.
This week on Let’s Eat In Cathy sits down with Liz Gutman of Liddabit Sweets, who call The Brooklyn Flea their home. Liz talks about her favorite items from Liddabit, her super-quick trajectory from amateur confectioner to food world star, some chocolate Thanksgiving treats, and the profit potential behind Candied Bacon. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
This week on Let's Eat In Cathy speaks to Todd Alström of Beer Advocate and Shane Welsh of Sixpoint Brewery. Learn how Beer Advocate has become the premiere source of beer reviews and a catalyst for festivals in Boston–from their humble beginnings during the nascent stages of the Interwebs (1996!) to their new print monthly magazine. Tune in for talk about "extreme" beer, traditional beer, and everything in between. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
This week on Let’s Eat In Cathy sits down with Erik Michielsen and Andrew Osborne of Capture Your Flag, a new kind of website that combines a video database with a sort of networking platform. Capture Your Flag’s goal is to put thinkers and do-ers in the spotlight, with a focus on those who are up-and-coming rather than at the top of their respective field. The premise is that people who are working to get their voice heard often have as much if not more to say than those who are already heard. This episode was sponsored by Whole Foods Market.
This week on Let’s Eat In Cathy speaks to Casserole Queen Emily Farris. Emily speaks about how she took a Kansas City tradition to Brooklyn and started the Casserole Parties: super-hot get-togethers fueled with free casserole and booze (next one is sponsored by Brooklyn Brewery!). She also speaks on her Casserole Crazy blog and her book “Casserole Crazy: Hot Stuff For your Oven”, and reveals her secret date-meal weapon: Seduction Casserole. This episode was sponsored by 360 Cookware.
This week on Let’s Eat In Cathy discusses curry and Sri Lankan food with S. H. Fernando Jr., musician, producer, chef, and curry salesmen. Fernando (or “Skiz”) talks about why Sri Lankan curry is NOT Indian curry, who taught him the traditional recipe that became the basis for his custom curry powder, and his experience taking Michael Bourdain around Sri Lanka for some spicy eats. Skiz also drops some “spice emergency” knowledge in case you have a potential spice overload. This episode was sponsored by Whole Foods.
This week, Cathy sits down with Wen-jay Ying, the CSA coordinator for the iconic Red Jacket Orchards. Fun and laughter ensue as they talk about macoun apples, cooking with quinces, and the Healthy Fresh Bodegas Initiative. This episode was brought to you by Edwards of Surry, Virginia.
This week on Let’s Eat In Cathy speaks to Cara Eisenpress and Phoebe Lapine of the “Big Girls, Small Kitchen” blog. The girls dish on their upcoming book about “quarter-life cooking”, plus some past date meal successes and near-misses. They also discuss how they built a humble blogspot blog into a book deal and an upcoming website revamp with their kitchen moxie and teamwork. This episode was sponsored by The Barterhouse: importers of fine wines.
Photos: Cara Eisenpress and Phoebe Lapine of the “Big Girls, Small Kitchen” blog
This week on Let’s Eat In Cathy sits down with Matt Tilden of SCRATCHbread bakery. Matt is dedicated to providing delicious, artisan bread to all New Yorkers and beyond at reasonable prices, and has dedicated his life to the art of baking creatively. Matt talks about his recent “Right to Deliciousness” KickStarter campaign, his new store in Bed Stuy, his newest baking creations and ideas, plus his past as a professional singer (and his giant SCRATCHbread tattoo). This episode was sponsored by Whole Foods Market.
This week on Let's Eat In Cathy hosted Matt & Allison Robicelli, the married cupcake geniuses behind Robicelli's Cupcakes. Their mission was to take the high end buttercream frosting and cake baking techniques found in expensive wedding and "event" baking and bring them to the cupcake-eating masses. Robicelli's are widely considered to be THE BEST cupcakes in NYC and beyond, and one taste or even a glance at their incredibly varied and complex cupcake flavors will confirm this. This episode was sponsored by Whole Foods Market. New York City's Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slope's Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen.
Photo: Cupcakes from Robicelli's Cupcake
This week on Let’s Eat In Cathy hosts ethnic food fanatics Wendy Chan and Joe DiStefano to discuss the goings-on in NYC’s most ethnically delicious borough, Queens. The Asian Feastival is coming up, and the gang discuss why there is no better place to have it than Flushing Queens. The Feastival is a one day culinary explosion–a series of events and tastings and discussions all taking place on September 6th starting at noon. Give a listen and find out what these ethnic foodies would make for their special someone on a date. This episode was sponsored by Fairway: like no other market.
This week on Let’s Eat In, Cathy is joined by Pizza Enthusiast and Artisan
Mark Bello. Mark tells us about his various workshops and catering endeavors, including Pizza a Casa and the Pizza Sufficiency Center. Tune in to find out how you can make pizza at home and why Neapolitan purists refuse to use rolling pins or through dough. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
This week on Let’s Eat In Cathy sat down with Matt Greco, chef of Char No. 4 in Brooklyn. Greco speaks about the myriad of whiskey, bourbon, scotch and ryes available at his restaurant, the southern food that accompanies them so well, and what his favorite dark distilled beverage is. Tune in for a breakdown of Matt’s favorite ingredients at the moment, why pickled things taste so good with whiskey, and a preview of the upcoming Hudson River Blues and BBQ festival. This episode was sponsored by White Oak Pastures.
Photo: Char No. 4
This week on Let's Eat In Cathy sat down with Sherri Brooks Vinton, author of the preserving guide "Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling". Sherri offered some very knowing advice on the sometimes scary prospect of pickling and canning, a kitchen process that does not offer the same room for improvisation as others. Learn how to make the bounty of summer last into the deep dark winter months! This episode was sponsored by Whole Foods Market.
Sherri Brooks Vinton
Cathy sits down with cheese buyers Amy Thompson, of Lucy’s Whey, and Sergio Hernandez, of BKLYN Larder. Together, they crown the King of the Cheeses, discuss eating the rind, decide what to do with whey, and discover why you can’t find a great french brie in America. This episode was brought to you by Whole Foods Market.
This week on Let’s Eat In Cathy spoke to Lukas Volger, the author of Veggie Burgers Every Which Way. Volger breaks down the surprisingly long, storied history of the veggie burger, from its mysterious roots as a packet of powder to the new school, luxe pickled red onion variety we know so well. Lukas combined veggie burger recipes inspired by a myriad of different cuisines and flavor combinations, and came up with the ultimate testament to the versalitity of this vegetarian standby. Plus, tune in to hear a preview of Noah’s next book, a search for better, heartier “main dish” meal options for vegetarians. This episode was sponsored by Whole Foods.
This week on Let’s Eat In, Cathy spoke to a fellow in-eating blogger: Josh Greenfield of YIEATN.com. Josh is a musician who has forged an unlikely culinary career for himself, going from a stint in “underground” catering to a full fledged personal chef. Tune in to hear Cathy and Josh compare eating-in notes, discuss some recent favorites (curry deviled egg bites in filo dough, yogurt-based sauces, DIY pizza), and to hear Josh perform a song he wrote with his band The Cannon Logic. This episode was sponsored by Fairway: like no other market.
This week on Let’s Eat In Cathy spoke to Amanda Hesser, & Merrill Stubbs. The authors of Food52 created a system for vetting recipes, tips and tricks in forums both online and in the real world. They then compiled the most successful recipes and techniques (as voted by the Food52 community) into one compendium: the Food52 Cookbook. Tune in to hear Amanda & Merill describe the spark that lead to the creation of this new kind of cooking guide, and how they developed the process for vetting the huge amount of source material.
Photo by Sarah Shatz
This week on Let’s Eat In Cathy focused on urban, container and guerilla gardening. Robert Hyland (insideurbangreen.org) and Frieda Lynn, veteran-self proclaimed “urban greenscapers”, discussed their work with everything from aesthetic landscaping to edible produce. Their style of spreading all things green combines rooftop and windowsill gardening techinques with an urban “guerilla” landscaping sensibility. A major topic was the utilization of “SIPS” or structural insulated panels, a literal building block and ultra-versatile tool of the urban greenscaper. Tune in to hear these green-thumbed revolutionaries talk about simultaneously making the city beautiful and growing food, all with a DIY mentality. This episode was sponsored Acme Smoked Fish.
This week on Let’s Eat In Cathy spoke to Daniel Bowman Simon of People’s Garden NYC and Evan Schoepke of Punk Rock Permaculture. They discussed the art and science of permaculture and what permaculture means to society.
This week on Let’s Eat In Cathy spoke to Sherri Eisenberg, Author of “Food Lovers’ Guide to Brooklyn”. The ladies talked about Brooklyn as a food destination.
This week on Let’s Eat In Cathy sits down with HRN neighbor Terry Diabolik of the DJ duo Finger On The Pulse.
Cathy sits down with Brooklyn’s own Frank and Frank (the Frankies). Frank of Frankies Spuntino and Frank of Prime Meats broke down their recent appearance in the NY Times, and discussed the food world’s relation to cannibus.
This week on Let’s Eat In Cathy hosted blogger Deb Perelman & food photographer Michael Harlan Turkell. Deb discussed how she is turning her blog The Smitten Kitchen into an upcoming cook book.
This week on Let’s Eat In Cathy spoke to cook Noah Berland and Peter Freeman of Brooklyn Farmacy. The gang talk about NY Egg Cremes, why Fox’s U-Bet is the Brooklynest of syrups, and how many layers it takes to make a delicious croissant.
Cathy hosted Mark Bittman of the NY Times column “The Minimalist”. Mark discusses his writing methods, how industrial food contributes to global warming, and why his column keeps him honest.
Steve “Wildman” Brill, Leda Meredith & Ava Chin all join Cathy for a discussion on urban foraging.
This week on Let’s Eat In, Cathy hosted Aaron Zueck and Robert Dubois of the BikeLoc project.
Trina Hahnemann & Claire Hartten come by to talk about Danish cooking, composting & Scandinavian recipes.
Cathy Erways talks with Shelly Rogers, Ana Sofia Joanes & Catherine Gund about the Hungry Filmmakers Festival which will take place at Anthology Film Archives tomorrow! More info here
Cathy Erway’s valentine Shane Welch is this week’s guest. He talks about home brewing, vegetarianism & the origin of the term “Sweet Action”.
The guys from The Noble Rot stop by to discuss their underground wine club, and talk about wine pairings and preferences.
This week on Let’s Eat In, Cathy Erway talks with Kathleen Grace & Rebecca Landau about the future of blogging: vlogging.
On this week’s episode of Let’s Eat In, Julie Powell & Giulia Melucci come by to talk about writing, food & sex.
Today on Let’s Eat In, Cathy Erway and guests try to decide which is sexier: sweetness or spice.
Akiko Moorman & Ken Tanabe join Cathy to discuss life as a “Hapa”, interracial dating and mixed culture cuisine.
This week on Cheap Date, Cathy talks about date food and sings along with The Dirty Urchins. www.myspace.com/dirtyurchinsnyc
Cathy is joined by Rachel Kramer Bussel & Michael Cirino on Cheap Date. Topics of discussion include cupcakes, supper clubs & glutton free diet advice.
Annie Novak, Michael Grady Robertson & Katherine Goldstein stop by Cheap Date to talk about hot young farmers.
On a hot & steamy of Cheap Date, Yolanda Shoshana & Matt Timms join Cathy to talk about chili, aphrodisiacs, fetishes & various “takedowns”.
On this week’s installment of Cheap Date, Cathy talks about roomates, homemade pasta & the similarities between Italian & Chinese cuisine with author Michelle Maisto.
On the second installment of Cheap Date, Cathy Erway talks internet dating with Kathleen Bilby and Nick Gray gives some general dating advice.
Rachel Wharton of Edible Brooklyn/Manhattan & Keith Wagstaff of City Search join Cathy to talk about morning after breakfast, good egg cooking techniques, and the vegetarian/meat eater clash on the debut episode of “Cheap Date”.