Food is a major part of any successful weekend long festival. Solid Sound will have amazing food (and drink) all weekend long. We’re going to learn now about a couple of individual super-special curated culinary events - the proceeds from which will benefit the education programs here at MASS MoCA.

We are joined by Jodi Joseph, MASS MoCA’s Director of Communications; Nancy Thomas, Owner of Mezze Inc. restaurant group and co-producer of MASS MoCA Culinary Events; and Chris Weld, owner of Berkshire Mountain Distillers.

Jennifer Chait, flickr

A state-funded wellness initiative in the Northern Berkshires is holding a community discussion on addressing the region’s nutritional challenges.

The North Berkshire chapter of Mass In Motion, a state-funded program that encourages health-conscious lifestyles through exercise, nutrition, and community involvement, is holding a community-wide event that will focus on connecting residents to fresh and healthy food.


Hudson Chocolates are exceptional chocolates and confections crafted and designed by master chocolatier Francisco Migoya. Poughkeepsie, NY's newest chocolate shop opened its doors to the public on Saturday, March 23rd.

Master chocolatier, Francisco Migoya, was named one of the "Top Ten Pastry Chefs in America" by Dessert Professional Magazine in 2011 and theHuffington Post in 2013, Migoya also served as the executive pastry chef at Thomas Keller's Michelin three-star restaurant, The French Laundry, as well as Bouchon Bakery, and Bouchon Bistro.

He joins us to tell us more about this exciting confectionery adventure.

Jane's Ice Cream

May 17, 2013

    Call it tradition, one again we ease into the Spring/Summer sweet treat season by having Jane’s Ice Cream join us on the air to share their signature product with us.

Jane's Ice Cream was founded by sisters Amy and Jane Keller and Bob Guidubaldi in 1985 in Phoenicia, NY.

Amy Keller and Bob Guidobaldi join us now to tell how business has been this year and – of course – to allow us to taste some of their fantastic flavors.

Nutrition, Not Just Exercise, Key To Getting In Summer Shape

May 6, 2013
Jennifer Chait, flickr

With the warmer weather here, more people are heading outdoors and striving to be in better shape and lose weight -- but it’s not all about being active. As WAMC’s Michael Masciadrelli reports, it’s all about paying more attention to proper nutrition.

We’re talking about a subject close to all of our hearts and stomachs today, food, and specifically how to prepare food in tasty and exciting ways.

  Michael Pollan’s new book, Cooked, follows the twists and turns of Pollan’s education in the kitchen. Organizing his journey around the four classical elements —fire, water, air, and earth—Pollan apprentices himself to a series of culinary experts to discover how these elements can transform the stuff of nature into delicious things to eat and drink.

Rachael Ray

Apr 18, 2013

    Rachel Ray is a nationally syndicated host of the Rachael Ray Show as well as a food network superstar. She is best known for her 30 minute meals, her many cookbooks, magazine and other television programs.

Rachael Ray has become a staple of both cable and syndicated television it all began at WRGB in Schenectady, New York when she started the 30 minute meal segment more than a decade ago she would regularly appear here in WAMC and cook for us.

She would come in and make burgers, jambalaya and chicken stirfry. During one program, a food network executive was listening, heard her and a few weeks later she went on to sign a huge contract with the food network and later get a syndicated talk show with Oprah Winfrey's company.

Two years after her great success, E! entertainment television did an E True Hollywood Story on Rachael and asked me if I would take part. It was the last time I actually saw Rachael Ray. This past weekend, I got to catch up with her while she's on spring break from her show and spending time in this region, a region she calls home. We reminisced about our time on the radio and of course about the E True Hollywood Story.

    The $12-billion-a-year kosher food industry is the subject of Albany Law School Professor Timothy Lytton’s latest book, Kosher: Private Regulation in the Age of Industrial Food .

Professor Lytton examines the kosher industry as a model of private sector regulation in the midst of growing public concern over the government’s ability to regulate the food industry.

Listener Essay - Winter Veggies

Apr 8, 2013

  Wally Nichols is a horse farmer in Kerhonkson, NY. He has a new book out, Dear Wally... a collection of 50 snarky advice columns.