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 t

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

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 Wor

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 thin

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.” [1

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.”

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 fa

Learn how to finance and support your small food business with Elizabeth Ãœ’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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-se

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 See Privacy Policy at https://art19.com/privacy and C

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

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 o

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

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 Word

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 p

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

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 covere