food

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

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.

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.

  Stacey Morris is a journalist and food writer, who has been working in this region for many years. Her latest project is a cookbook-memoir, Clean Comfort, which tells the story of the author's rocky relationship with food, how the dieting hamster wheel ballooned her weight to 345 pounds, and how she ultimately made her way back to balance and sanity - while loving food.

Matt Charland

  The first event of Basilica Hudson’s fifth season is the 24-Hour Drone: Experiments in Sound and Music, an adventurous collaboration with the Le Guess Who? festival in Utrecht, Netherlands. An immersive event and all-encompassing experience, 24-Hour Drone features musicians from the region and beyond experimenting in electronic, psychedelic, classical, non-western and instrumental drone music for a full 24 hours of low-frequency fun, set in-the-round in Basilica’s Main Hall. The drone will start at 3pm this Saturday and end … well, 24 hours later.

The following weekend, the Basilica will be filled with the scent of ramps - a wild onion – as chefs gather to present 2015 Ramp Fest.

Two very different events in one very cool space. Here to help us sort it all out are Melissa Auf der Maur, Basilica Hudson Co-Creative Director; John Rosenthal, 24 hour drone event musician and manager of Second Ward Foundation; and Jeff Gimmel, Ramp Fest organizer and James Beard nominated chef from Swoon Kitchenbar.

  Hunger Solutions New York was formed in 1985 as the Nutrition Consortium of New York State. They strive to maximize participation in, and support for, the Supplemental Nutrition Assistance. They also work towards the growth of other nutrition assistance programs including the School Breakfast Program (SBP) and the Summer Food Service Program (SFSP).

Hunger Solutions New York develops and distributes information and resources for community-based organizations and agencies to use to further the fight against hunger and they manage the Nutrition Outreach and Education Program and the Long Island Anti-Hunger Initiative. Both programs are designed to provide education, support, and assistance connecting New Yorkers to SNAP and other resources to end hunger.

    

  Today in our Ideas Matter segment, we are talking with filmmaker Ian Cheney and Pleun Bouricius, Director of Grants and Programs for Mass Humanities, about this year's Massachusetts History Conference, which is called, “Chew on This: Presenting Food in Massachusetts Public History” and will take place on June 1 in Worcester, where Cheney s giving the keynote address.

With them, we will discuss Cheney's new documentary, The Search for General Tso, which was funded in part by the National Endowment for the Humanities. The film is about the importance and excitement of learning to understand where our food comes from and how it got to the shelf.

  Simon Majumdar is a food writer, broadcaster, and author of Eat My Globe and Eating for Britain. He is a recurring judge on Iron Chef, The Next Iron Chef, and Cutthroat Kitchen. He is the fine living correspondent for AskMen.com and he writes regular features for the Food Network website.

He joins us to talk about about his new book, Fed, White, and Blue: Finding America with My Fork, an exploration into the food cultures that make up America—brewing beer, picking vegetables, working at a food bank, and even finding himself, very reluctantly, at a tailgate.

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