food

Alton Brown is the author of the James Beard award winning, I’m Just Here for the Food, and the New York Times bestselling sequence, Good Eats, and host of TV’s Cutthroat Kitchen, Camp Cutthroat, Iron Chef America and Good Eats on Food Network.

His new live show Eat Your Science is a follow-up to the smash Edible Inevitable tour. Brown is adding a slew of fresh ingredients including new puppets, songs and bigger and potentially more dangerous experiments.

The show will be at UPAC in Kingston, NY on Thursday, November 17 at 8:00 pm before it plays Broadway's Barrymore Theatre November 22-27.

After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova tells a story as rich, textured, and culturally relevant as butter itself. Her new book is Butter: A Rich History.

From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art.

The Food Pantries for the Capital District is a coalition of 56 food pantries in Albany, Rensselaer, and Saratoga Counties. They provide funding, delivery, coordination of services and food drives, and education and training to their member food pantries. Their Executive Director will join us later on.

Their fundraiser, the Harvest Evening Celebration, will be happening next Thursday at Revolution Hall in Troy, NY.

To tell us more, we welcome the Executive Director of the Food Pantries for the Capital District, Natasha Pernicka. 

Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, the book guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South.

Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations.

Hattie’s Restaurant has been bringing classic Southern cooking to Saratoga Springs, New York, since 1938, when Louisiana native Hattie Gray, then a household cook, saved up enough money to start Hattie’s Chicken Shack.

Now, their traditional and timeless fare is featured in the Hattie’s Restaurant Cookbook, by Hattie’s owner and chef Jasper Alexander. This book traces the restaurant’s history from the beginning to the present through recipes, anecdotes, and photographs. From downhome jambalaya to good old-fashioned fried chicken, Alexander intertwines Hattie’s Southern roots with nostalgic homemade tastes.

Jasper Alexander studied at the Culinary Institute of America and is featured regularly in regional papers. He has also made several guest appearances on local television and radio. In 2006, he appeared on Throwdown with Bobby Flay, where he beat Flay in a chicken-frying contest. 

In her new book: Modified: GMOs and the Threat to Our Food, Our Land, Our Future, journalist Caitlin Shetterly has turned her own personal journey into an exploration of how GMOs may be affecting not only our health but our agricultural future as well.

Shetterly begins with her own family ordeal: her one-year old son would have bedtime episode where he would cry incessantly, stop breathing, and turn blue, and his body was covered with eczema. A forward-thinking pediatrician added corn to the list of foods to cut out of the baby’s diet to check for allergens, and his health problems all but disappeared. Then Shetterly herself began to suffer.

Shetterly decided to research all this which took her on a road trip through Nebraska and into Iowa, where she witnessed firsthand the changing face of agricultural America. 

  From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary.

How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did.

Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?

Emelyn Rude explores this phenomenon in Tastes Like Chicken.

  This Saturday, August 20th, Big Slide Brewery and Public House on Cascade Road in Lake Placid, New York will hold its grand opening party from noon to 8 p.m.

The event will include live music, locally sourced food, a mechanical bull, games and activities for kids and families, and, of course, great beer -- including a new Russian Imperial Stout, named "To Russia, with love" which has been aging in a decommissioned Atlas Missile silo for the last eight months.

The new establishment is a sister-brewery to the The Lake Placid Pub & Brewery which has been brewing excellent beer in the Adirondacks since 1996.

Our guest is Stu Ruttan, the General Manager of Big Slide Brewery and Public House.

  Obie-Award winning performance group, The Secret City, will be playing their third annual gathering in Woodstock, NY this Sunday - July 31st at 12 noon. The theme will be PLAY.

The Secret City is the brainchild of impresario and Byrdcliffe Resident, Chris Wells, who moved to Woodstock three years ago and felt the small town with its cultural history, inclusiveness and love of community were a perfect setting for this tribal art gathering.

The Secret City combines art, food, music, storytelling, meditation, singing, performance and community interaction in an event that is part tent revival, part ceremony, part salon.

For their Woodstock gathering they’ll present musical guest Eric Redd, visual art by Jacinta Bunnell, roller derby troupe The Hudson Valley Horrors, food offering by LaGusta of New Paltz, a performance by Percussion Orchestra of Kingston and Energy Dance Company, a reading by Martha Frankel, songs by The Secret City Singers and The Secret City Band and a story by Chris Wells. We welcome Chris and artist Jacinta Bunnell.

Basilica Hudson, in partnership with the Community of Literary Magazines and Presses (CLMP) will host the first READ & FEED this Saturday, July 30th. The event brings together artisanal makers of food with artisanal makers of literature.

This inaugural “mini-festival” will feature panel discussions bringing together writers, farmers and chefs, cooking and mixology demonstrations, a marathon reading of John Cage Diary: How to Improve the World (You Will Only Make Matters Worse), and a marketplace featuring more than twenty small press publishers and artisanal food makers, plus spectacular eats and drinks.

Here to tell us more are: Jeffrey Lependorf, CLMP’s Executive Director; Lisa Pearson, publisher of Siglio Press and the John Cage Diary: How to Improve the World (You Will Only Make Matters Worse); and Michael Albin, proprietor of Hudson Wine Merchants.

Wikipedia

As many as 750,000 families in New York state are now eligible for the federal Supplemental Nutrition Assistance Program following a change in the program's rules.

  Over the past three decades, Jane’s Ice Cream, founded by sisters Jane and Amy Keller, has grown from their humble beginnings as a street side lunch spot in Phoenicia, NY, into a regional ice cream powerhouse.

Jane’s Ice Cream supplies the Tri-state area, Massachusetts, and some of New York City’s toniest hotels and restaurants, including the New York Palace Hotel and the Carlyle Hotel.

This year they’ve even connected with the only thing currently more popular than ice cream – Hamilton: An American Musical.

Jane’s is run by husband and wife team Amy Keller and Bob Guidubaldi and they join us this morning.

Mimi Sheraton
Noah Fecks

  In our Ideas Matter segment we take time just about every week to check in with the state humanities councils in our 7-state region.

Today we're speaking with Mimi Sheraton about food - the ethics of food, the idea of fad diets, and how to eat responsibly.

Mimi Sheraton is a noted food and restaurant critic. She is also a board member for The New York Council for the Humanities and she served as the scholar advisor on the Council's new "Food Fight" Reading & Discussion series.

Today we look at a fascinating piece of food history and talk about the history of cake. Alysa Levene looks at cakes both ancient and modern, from the fruit cake to the pound cake, from the birthday cake to the angel food cake. All the way up to competitive baking shows on television and our modern obsession with macaroons and cupcakes. Alysa Levene is the author of Cake: A Slice of History and joins us today on the roundtable. 

  For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu.

The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices.

Fifteen teams consisting of more than 300 professionals from local architecture, engineering and construction firms, as well as design students, built massive structures made entirely out of canned goods at the New York State Museum  last night.

Now, this year’s CANstruction Play themed program at the New York State Museum benefiting The Food Pantries for the Capital District is under way. This year’s participants have been challenged to collect 100,000 pounds of food in addition to a monetary donation to support local food pantries.

The sixth annual Capital Region CANstruction is open to the public today through Wednesday, March 30, 2016 at the New York State Museum. To tell us more we welcome CANstruction President Sara Stein, and Natasha Pernicka – Executive Director of the Food Pantries fore the Capital District.

Book Cover - Waste Free Kitchen Handbook
http://www.danagunders.com/

  Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. Dana Gunders new book, Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food is packed with engaging checklists, simple recipes, practical strategies, and educational infographics.

Gunders is a scientist at the Natural Resources Defense Council and the book contains techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring.

  Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory flavors of grilled meat? So did your ancestor Homo erectus. Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind.

  Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year.

Often passed down through the generations, the dishes detailed in this book are cherished and shared at family gatherings, holiday feasts, and community suppers throughout the seasons. These recipes serve up soups and stews seasoned with history offering us a glimpse of how people farmed, cooked, and continue to celebrate life over time.

Nancie McDermott is a food writer, cooking teacher, and author of 10 cookbooks.

Six year in the making, The Reproach Of Hunger: Food, Justice, And Money In The Twenty-First Century is a book that looks to answer the simple question is ending extreme poverty and hunger finally with humanity's grasp; or to put the question concretely can provide enough food for the nine billion people that will be alive in 2050, two billion more than today, especially bottom poorest in the global south. 

If you’ve never thought of Washington County, NY as wine country, it’s time to start. In the last decade, intrepid enthusiasts have been planting vines and honing their vintner skills. Their hard work and dedication to craft have produced award winning wines and destination tasting rooms. It is where high quality comes at a reasonable price in a friendly atmosphere.

On November 14th from 2-6pm four local vineyards will gather at the Greenwich Free Library. The public is invited to taste their amazing variety of wines and choose your favorites for holiday meals, gift giving or to stock your cellar.

Local food and wine expert Josh London will walk folks through the basics of buying wine without fear. He joins us this morning along with Greenwich Free Library Director – Annie Miller.

  Chef/restaurateur/cook book author and Emmy-winning host of Public Television’s Lidia's Kitchen and Lidia’s Italy, Lidia Bastianich will be at Proctors in Schenectady, NY this Friday at 8pm.

The best-selling author is a beloved ambassador for Italian culinary traditions throughout the world. Her multiple culinary endeavors have married her two passions in life – her family and food. Her most recent book is  Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to be a Great Italian Cook.

Nancy Fuller - host of  Farmhouse Rules - the #1 in-kitchen show on the Food Network will talk about America's yearnings for authentic comfort food & sign copies of her new cookbook in a pair of upcoming events in the region. She will be at the Rhinebeck Farmers’ Market this Sunday from 11 a.m. to 1 p.m. and at the Claverack Library on Monday at 7 p.m.

  Whether it was Katz' Deli on Manhattan's lower East side, Lindy's  in Midtown, or the Second Avenue Deli originally located in the East Village the sights, smells, and sounds of meats like pastrami, corned beef, and tongue, and glass cases filled with pickled delicacies and just the atmosphere and hubbub created by customers, lingering locals, and deli workers belonged to only one place: the neighborhood delicatessen. For Jew living in New York in the early to mid-twentieth century the deli was not only a place to purchase authentic kosher and Jewish cuisine but for many immigrants and their children it was also a place to socialize, bond, and network.

  The Saratoga Wine & Food Festival and Concours d'Elegance is a three-day destination event that draws an audience of close to 6,000 from Montreal to Northern New Jersey from September 11-13.

The festival provides over 250 premiere wine and food exhibitors, invitation-only, along with one-of-a kind seminars. Proceeds from the Saratoga Wine & Food Festival benefit the Saratoga Performing Arts Center's children's education program.

We are joined by Capital Region restaurateur, caterer, and the Honorary chair of this event, Angelo Mazzone of Mazzone Hospitality.

  The Olana Partnership’s much-anticipated summer party returns to the Hudson Valley on Saturday, August 8 from 5-8pm. This year’s theme “Icebergs in August” celebrates Frederic Church’s epic 1859 voyage to Newfoundland and Labrador and will offer guests an evening of ice, art and arctic inspired hors d’oeuvres.

Church’s Olana will appear behind an immense iceberg created for the evening by ice artist Sean Taylor of Capital City Carvers.

To tell us more we welcome - Sean Sawyer, President of The Olana Partnership; Christine Jones, Board Member and Co-Chair of the Event and Chef Brian Alberg from the Red Lion Inn.

Moses Robinson

  Siblings Matt and Ted Lee grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts.

When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists.

Their new TV show is Southern Uncovered on Ovation and tomorrow he will be emceeing the second annual Coxsackie Cook-Off at the Coxsackie Farmer’s Market. Four local chefs will get a basket of surprise ingredients from the market for each round and will have a short time limit to develop and cook a delicious dish in order to move forward.

Baking With Less Sugar

Jul 9, 2015

  Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot - came up with this winning formula: Minus the sugar equals plus the flavor.

Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar contains 60-plus recipes for anyone who loves to bake and wants to cut back on the sugar - playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice.

WAMC photo by Dave Lucas

New York State's food banks are asking state leaders for $16 million to address a worsening hunger problem.

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

Pages