Food Friday

Chef Gail Sokol is back to teach us how to make a Pumpkin Shaped Sourdough Bread Centerpiece. Ray Graf hosts.

According to our guests, cookbooks are not just tools for the kitchen, but also cultural objects people want to buy, gift, and gather around. We're joined by best selling cookbook author Alexandra Stafford and Haley Whalen from Arthur's Market. Ray Graf hosts.

Imagine that! WAMC's October 2026 ended so fast (shout out to our members) that your Food Friday host/producer didn't have a show booked. Retired CIA prof John Fischer was quickly called into service. He may have been feverish, or maybe he had just awakened from his afternoon nap. Whatever the reason, the esteemed food, wine, mixology and cheese expert ranted about doing a Food Friday concerning "Hudson Valley beers and gas station convenience food." What the blue blazes?

We welcome back Russ Matson of All American BBQ and Bill Fletcher from Fletcher's BBQ Shop and Steakhouse. These two experts will unlock the secrets of barbecue from around our great nation. Ray Graf hosts.

Bread and bread baking is our topic today. We welcome Grayling Bauer, Wilson Keenan and Amy Halloran to take your calls. Ray Graf hosts.

Chef Ric Orlando is back. We'll talk about some new twists on fall cooking and preserving the summer's harvest. Ray Graf hosts.

The annual Hudson Valley Garlic Fest is happening September 27 and 28 in Saugerties, NY. In celebration, we offer you this splendidly odorous edition of Food Friday. Samantha Simmons hosts.

As radio guests go, this guy is the GOAT. Rocco DeFazio is owner and supreme leader of DeFazio's Pizza. We invite him on the show and he says pretty much whatever comes to mind. Ray Graf keeps his hand very close to the 7-second delay button.

She's simply mad about grain! Always a Food Friday favorite, Amy Halloran is back to talk about grain, flour, baking and bakeries of yesteryear. Ray Graf hosts.

We meet Matt Straus, owner and operator of the Heirloom Lodge in Housatonic, MA. Matt describes his menu as "a culinary intersection of a rustic, ingredient, fruit-and-vegetable-driven approach to cooking, and classical European cuisine." Ray Graf hosts.