Eat Your Words

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 See Privacy Policy at https://art19.com/

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

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 differen

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

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

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

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 th

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

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!

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.

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

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 ot

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 Ea

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 somethin

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

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

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 t

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

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’

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