The Roundtable

Weekdays, 9 a.m.

WAMC's The Roundtable is an award-winning, nationally recognized eclectic talk program. The show airs from 9am to noon each weekday and features news, interviews, in-depth discussion, listener call-ins, music, and much (much) more! Hosted by Joe Donahue and produced by Sarah LaDuke, The Roundtable tackles serious and lighthearted subjects, looking to explore the many facets of the human condition with civility, respect and responsibility.

The show's hallmark is thoughtful interviews with A-list newsmakers, authors, artists, sports figures, actors, and people with interesting stories to tell. Since hitting the airwaves in May of 2001, The Roundtable has interviewed the likes of Arthur Miller, Kurt Vonnegut, Maya Angelou, Madeleine Albright, Jimmy Carter, John McCain, Bob Dole, Bill O'Reilly, Steve Martin, James Taylor, Bill Cosby, Stephen King, Melissa Etheridge and lots of other really cool people. Plus, Wilco does our theme song. What more can you ask for?

If you have any questions or you'd like to be on the show, email us at roundtable@wamc.org

"Book Picks" lists are here.

4/27/15 Panel

Apr 27, 2015

  The Roundtable Panel: a daily open discussion of issues in the news and beyond.

Today's panelists are WAMC's Alan Chartock, WAMC newsman, Ray Graf, and University at Albany Journalism Professor and Investigative Reporter, Rosemary Armao.

Scheduled topics include the earthquake in Nepal; Russian hackers and President Obama's email; Clinton Foundation missteps; Baltimore protests; White House Correspondents Dinner.

ciachef.edu

  Our friend John Fischer is a professor of hospitality and service management at The Culinary Institute of America in Hyde Park, NY.

Mr. Fischer teaches the baccalaureate-level Beverage Operations Management, Advanced Principles of Service Management in Hospitality, and Spirits and Principles of Mixology courses.

Wines discussed and tasted on air:
1. Les Quarte Tours, Coteaux d'Aix en Provence 2014
2. Wölffer Estate Rosé, North Fork of Long Island 2014
3. Château d'Aqueria, Tavel, Rhône 2014
4. Roederer Estate, Brut Rosé, Anderson Valley NV

ciachef.edu

 While offering full chef degrees and operating restaurants for the public, The Culinary Institute of America also offers other programs for food enthusiasts – Boot Camps, Cooking and Wine Classes, Demos and Tastings.

Mark Ainsworth is a professor of culinary arts at The Culinary Institute of America. Chef Ainsworth teaches courses in both the college’s degree programs and in its Continuing Education division.

A 1986 graduate of the CIA, he holds dual certification from the CIA and the American Culinary Federation as a ProChef Level III and Certified Executive Chef.

ciachef.edu

  Ted Russin is the associate dean of culinary science at The Culinary Institute of America . He oversees the college’s baccalaureate degree program in culinary science, and is responsible for the curriculum, instruction, and program development for the entire academic major. He is also an instructor for the Culinary Research & Development and Ingredient Functionality courses in the program.

Mr. Russin was host and creative development consultant for the Cooking Channel special Geek-A-Licious in 2011 and a consulting expert and editor for the gels, thickeners, and foams chapters in Nathan Myhrvold’s groundbreaking book, Modernist Cuisine.

So, how is the science of food different from the art of cooking and how does one get those ingredients to function?! Ted Russin joins us.

http://www.foodislife.org/

This campus is swarming with diligent students – dead-set on becoming the best in their field. But how does a person decide that they want to make food and food service their career?

Darcy Sala is the chef-instructor for Dutchess County BOCES Career and Technical Institute in Poughkeepsie, NY. She graduated from The CIA in 2001 and she joins us now along with Kimberly Calle – an 11th grader at John Jay High School in Hopewell Junction who is part of the culinary program at Dutchess BOCES to talk about how people find their passion for food prep and turn it into a career.

We had the great privilege of interviewing author Richard Price in March for WAMC's The Book Show at the Morton Memorial Library a few weeks ago. It was the first time we were there and we fell in love with the 1905 historic structure along Kelly Street in the hamlet of Rhinecliff, New York. They even have a library cat, Julio. He's not with us today, but Joanne Meyer is here, she is the Executive Director of the library.

We also welcome Tom Sloan, the Executive Director of the Mid-Hudson Library System -- a consortium comprised of 66 libraries in Dutchess, Ulster, Columbia, Greene, and Putnam counties. He joins us to talk about library systems and the bigger picture for libraries in this region.

ciachef.edu

It’s not just about cooking. With the food landscape changing rapidly, companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more.

That is why you can now study food history, cultures, and cuisines in the CIA’s Bachelor of Professional Studies in the Applied Food Studies program.

To tell us more, we welcome Beth Forrest - an associate professor of liberal arts here where she teaches the Introduction to Gastronomy course as well as History and Cultures of Europe, Food History, and Global Cuisines and Cultures.

  Also here is Deirdre Murphy who teaches History and Cultures of Asia, a course for juniors and seniors pursuing bachelor’s degrees in culinary management or baking and pastry management. Dr. Murphy also teaches electives in The Ecology of Food and Food and Culture.

www.ciarestaurantgroup.com

  There is a new kid on the block here at the CIA. Pangea, a pop-up restaurant is currently enjoying a limited run through June of this year. It opened in January.

Pangea showcases a menu that features an array of inspired dishes that both celebrate and bring together the most diverse cultural flavors and influences from around the world. Pangea explores the world’s interconnected foodways while uniting and transforming them.

Chef Theo Roe’s Contemporary Restaurant Cooking course teaches students to prepare and present a plant and grain focused cuisine that emphasizes the flavors and culinary possibilities of cooking with fewer animal proteins and more vegetal elements. And his classroom - is Pangea.

In more than a decade as a member of the CIA faculty, Chef Roe, a 1991 graduate, has also been chef and instructor in the American Bounty Restaurant, and taught several other courses in the college’s degree programs.

ciachef.edu

 The Culinary Institute of America is one of the premiere culinary schools in the world. Founded in 1946, the Institute offers a wide array of degree options, including courses in culinary, baking and pastry arts. Classes are also offered to working industry professionals.

Today, we welcome one of the CIA’s leaders - Dr. Michael Sperling. Dr. Sperling is vice president of academic affairs at the CIA, responsible for providing leadership in academic administration and faculty management.

Dr. Sperling joined the CIA administration in 2012 after serving five years as provost and vice president for academic affairs at Mercy College in Dobbs Ferry, NY. He joins us this morning to talk about new academic programs and the pleasures of visiting campus.

ristorantecaterinademedici.com

Today, The Roundtable broadcasts live from the balcony of the Caterina de' Medici restaurant in the beautiful Colavita Center for Italian Food and Wine at the Culinary Institute of America in Hyde Park.

For today's abbreviated panel, Alan Chartock and Joe Donahue are joined by Executive Editor of the Poughkeepsie Journal, Stu Shinske.

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