Julie Reiner

Julie Reiner is one of John’s bar heroes. Although he never formally worked for her, she had a tremendous impact on his career. In the course of his research for Saved by the Bellini, he came across a New York Times article from 2000 in which Julie was quoted for her Appletini recipe. Listen to them chat about Julie’s favorite Appletini spec and dive deeper into the actual bartending conditions in the 90s. (Spoiler alert: they weren’t as bad as everyone thinks!)Eat Your Words  Presents: Saved by the Bellini is Powered by Simplecast

Julie Reiner is one of John’s bar heroes. Although he never formally worked for her, she had a tremendous impact on his career. In the course of his research for Saved by the Bellini, he came across a New York Times article from 2000 in which Julie was quoted for her Appletini recipe. Listen to them chat about Julie’s favorite Appletini spec and dive deeper into the actual bartending conditions in the 90s. (Spoiler alert: they weren’t as bad as everyone thinks!)Eat Your Words  Presents: Saved by the Bellini is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Bar Icon Julie Reiner

One of the most interesting references in Saved by the Bellini is to Melrose Place, the Beverly Hills 90210 spinoff that was one of the first primetime network shows to feature a gay character. Unbeknownst to many viewers at the time, Mel Chin led a group of conceptual artists to quietly install props into the show that referenced various societal issues like racism, alcohol use, and reproductive health. Here John interviews Mel about the origin story of the project and how it was a preview of our current easter egg-obsessed media habits. Eat Your Words  Presents: Saved by the Bellini is Powered by Simplecast

One of the most interesting references in Saved by the Bellini is to Melrose Place, the Beverly Hills 90210 spinoff that was one of the first primetime network shows to feature a gay character. Unbeknownst to many viewers at the time, Mel Chin led a group of conceptual artists to quietly install props into the show that referenced various societal issues like racism, alcohol use, and reproductive health. Here John interviews Mel about the origin story of the project and how it was a preview of our current easter egg-obsessed media habits. Eat Your Words  Presents: Saved by the Bellini is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Artist Mel Chin

Brian Raftery

A significant portion of Saved by the Bellini is devoted to the iconic movies that defined the decade. A few years before writing Saved by the Bellini, John read Best. Movie. Year. Ever: How 1999 Blew Up the Big Screen by journalist Brian Raftery. Listen to hear just how much of an impact Brian’s book had on John’s writing process, Brian’s reflections on journalism in the 90s, and why 1999 is the most “90s” year of the 90s. Eat Your Words  Presents: Saved by the Bellini is Powered by Simplecast

A significant portion of Saved by the Bellini is devoted to the iconic movies that defined the decade. A few years before writing Saved by the Bellini, John read Best. Movie. Year. Ever: How 1999 Blew Up the Big Screen by journalist Brian Raftery. Listen to hear just how much of an impact Brian’s book had on John’s writing process, Brian’s reflections on journalism in the 90s, and why 1999 is the most “90s” year of the 90s. Eat Your Words  Presents: Saved by the Bellini is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Author Brian Raftery

John’s exploration of the world of Saved by the Bellini takes a turn towards drinks this episode with a conversation with legendary bartender Toby Cecchini, the inventor of the iconic Cosmopolitan recipe. Hear them chat about the wild backstory of the Comopolitan’s disputed authorship, Madonna’s nickname for him, and what bartending was actually like in the 1990s.Eat Your Words  Presents: Saved by the Bellini is Powered by Simplecast

John’s exploration of the world of Saved by the Bellini takes a turn towards drinks this episode with a conversation with legendary bartender Toby Cecchini, the inventor of the iconic Cosmopolitan recipe. Hear them chat about the wild backstory of the Comopolitan’s disputed authorship, Madonna’s nickname for him, and what bartending was actually like in the 1990s.Eat Your Words  Presents: Saved by the Bellini is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Bartender Toby Cecchini

In the premiere episode, John chats with Saved by the Bellini illustrator Clara Kirkpatrick to get the 411 on how the book’s radically 90s-themed artwork came to be. Hear them get nerdy about Clara’s process, why some of the the drinks in the book have arms and just what the hell “line boil” is. Saved by the Bellini is Powered by Simplecast

In the premiere episode, John chats with Saved by the Bellini illustrator Clara Kirkpatrick to get the 411 on how the book’s radically 90s-themed artwork came to be. Hear them get nerdy about Clara’s process, why some of the the drinks in the book have arms and just what the hell “line boil” is. Saved by the Bellini is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Illustrator Clara Kirkpatrick

This summer we're presenting something special on the Eat Your Words feed. This show has always been about exploring and celebrating the people and processes behind your favorite cookbooks. Over the course of the next 7 episodes, we're going deep with one author and their most recent work. Our host is John deBary, semi-retired bartender and author of the Drink What You Want. Saved by the Bellini  is his latest cocktail book, and as you might imagine, it’s all about the nineties. He uses the magic of cocktails as a way to explore this totally tubular decade. Saved by the Bellini: The Podcast invites you behind-the-scenes, into the process of writing the book. Each episode John will interview someone who was integral to the process, including his editor, illustrator, historians, and even some people who tended bar in the 90's. So join John for a radical ride back through this super sweet decade. And if you don’t like the sound of that, that’s like, your opinion man.Saved by the Bellini is powered by Simplecast.

This summer we're presenting something special on the Eat Your Words feed. This show has always been about exploring and celebrating the people and processes behind your favorite cookbooks. Over the course of the next 7 episodes, we're going deep with one author and their most recent work.  Our host is John deBary, semi-retired bartender and author of the Drink What You Want. Saved by the Bellini  is his latest cocktail book, and as you might imagine, it’s all about the nineties. He uses the magic of cocktails as a way to explore this totally tubular decade. Saved by the Bellini: The Podcast invites you behind-the-scenes, into the process of writing the book. Each episode John will interview someone who was integral to the process, including his editor, illustrator, historians, and even some people who tended bar in the 90's. So join John for a radical ride back through this super sweet decade. And if you don’t like the sound of that, that’s like, your opinion man.Saved by the Bellini is powered by <a href="https://www.simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

Coming Soon: Saved by the Bellini

Lara Lee

For the season finale of Eat Your Words, Cathy dials up Lara Lee, whose acclaimed new book celebrates Indonesian cuisine. Hear how Lara's fond memories of cooking with her grandmother inspired her to explore her food and culture more, and how Indonesian cooking can be replicated anywhere in the world. Finally, we'll discuss 2020 in food media and lessons learned from an incredibly difficult year for all.Photo Courtesy of Bloomsbury US.Eat Your Words is powered by Simplecast.

For the season finale of Eat Your Words, Cathy dials up <a href="https://www.instagram.com/laraleefood/?hl=en" rel="nofollow" target="_blank">Lara Lee</a>, whose acclaimed <a href="https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519/ref=sr_1_2?dchild=1&amp;gclid=CjwKCAiAlNf-BRB_EiwA2osbxS7J0pgw9jaMJ9zK1E7Lra5B64JXjEI56CQJiEGtry7eOhL4hUKKkxoCaecQAvD_BwE&amp;hvadid=462914682379&amp;hvdev=c&amp;hvlocphy=9003563&amp;hvnetw=g&amp;hvqmt=e&amp;hvrand=16176997367375846824&amp;hvtargid=kwd-951175787171&amp;hydadcr=3412_9960902&amp;keywords=coconut+and+sambal+lara+lee&amp;qid=1607878823&amp;sr=8-2&amp;tag=googhydr-20" rel="nofollow" target="_blank">new book</a> celebrates Indonesian cuisine. Hear how Lara's fond memories of cooking with her grandmother inspired her to explore her food and culture more, and how Indonesian cooking can be replicated anywhere in the world. Finally, we'll discuss 2020 in food media and lessons learned from an incredibly difficult year for all.Photo Courtesy of Bloomsbury US.Eat Your Words is powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

Coconut & Sambal with Lara Lee

Jason Wang

We can thank Jason Wang for expanding the tastes of New Yorkers and the rest of the world through his popular and influential small chain, Xi'an Famous Foods, specializing in the cuisine of Western China. And his new cookbook, also called Xi'an Famous Foods, is destined to be a classic. Hear Jason on how it all came together, and how his restaurants are coping given the ongoing pandemic.Photo Courtesy of Abrams BooksHeritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Words by becoming a member!Eat Your Words is Powered by Simplecast.

We can thank Jason Wang for expanding the tastes of New Yorkers and the rest of the world through his popular and influential small chain, <a href="https://www.xianfoods.com/" rel="nofollow" target="_blank">Xi'an Famous Foods</a>, specializing in the cuisine of Western China. And his new cookbook, also called <a href="https://www.goodreads.com/book/show/53694718-xi-an-famous-foods" rel="nofollow" target="_blank">Xi'an Famous Foods</a>, is destined to be a classic. Hear Jason on how it all came together, and how his restaurants are coping given the ongoing pandemic.Photo Courtesy of Abrams BooksHeritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Words by <a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank">becoming a member</a>!Eat Your Words is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

Xi'an Famous Foods with Jason Wang

Meera Sodha

Cathy dials up Meera Sodha, bestselling author (and The Guardian’s vegan columnist) to chat about her latest cookbook. We talk about how her book thoughtfully incorporates the cuisines of many Asian countries, and how Meera collaborated with the home cooks and chefs she met on her culinary journeys. We'll also hear about some of Meera's favorites from the book's 120 vegan and vegetarian recipes, which include the likes of Mushroom Bao, Pumpkin Malai Kari, Brussels Sprout Nasi Goreng and Salted Miso Brownies. Image Courtesy of Flatiron BooksHeritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Words by becoming a member!Eat Your Words is Powered by Simplecast.

Cathy dials up <a href="http://meerasodha.com/recipes/" rel="nofollow" target="_blank">Meera Sodha</a>, bestselling author (and The Guardian’s vegan columnist) to chat about her <a href="https://us.macmillan.com/books/9781250750730" rel="nofollow" target="_blank">latest cookbook</a>. We talk about how her book thoughtfully incorporates the cuisines of many Asian countries, and how Meera collaborated with the home cooks and chefs she met on her culinary journeys. We'll also hear about some of Meera's favorites from the book's 120 vegan and vegetarian recipes, which include the likes of Mushroom Bao, Pumpkin Malai Kari, Brussels Sprout Nasi Goreng and Salted Miso Brownies. Image Courtesy of Flatiron BooksHeritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Words by<a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank"> becoming a member</a>!Eat Your Words is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

East by Meera Sodha

Cathy dials up the authors of The Chilean Kitchen, Pilar Hernandez and Eileen Smith. They discuss the classics of Chilean cuisine and the rich history of influences that has molded it over the centuries. Image courtesy of Skyhorse Publishing.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Words by becoming a member!Eat Your Words is Powered by Simplecast.

Cathy dials up the authors of The Chilean Kitchen, Pilar Hernandez and Eileen Smith. They discuss the classics of Chilean cuisine and the rich history of influences that has molded it over the centuries. Image courtesy of Skyhorse Publishing.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Words by<a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank"> becoming a member</a>!Eat Your Words is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

The Chilean Kitchen

Since 2009, Eat Your Words has covered what's new and happening in the world of food through its literature. A radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York, Cathy was joined by authors of books that you would want to eat up! From colorful cookbooks, to food memoirs, to exposés on the food industry, every conversation is full of meaty topics for discussion. Now, in 2023, Eat Your Words is proud to present its first limited-run series. We've partnered with John deBary, author of "Drink What You Want," to create a companion podcast that dives deep into the production of his newest cocktail book. "Saved by the Bellini" is all about 90's nostalgia. "Saved by the Bellini" includes over 65 recipes that celebrate the decade’s greatest pop culture moments, from cassette tape tunes and video game consoles to after-school snacks and OMG-it’s-back-again fashion. In this 7-episode series, John interviews the editors, illustrators, and cocktail innovators  who helped to make this book a reality.

I enjoyed Erway’s book about not eating out in NYC &amp; she is clearly someone who knows about food. Unfortunately, neither of those things makes up for how out of her depth she is in the capacity of host/interviewer. Recent listens illustrated how her experienced, eloquent guests (Tamar Adler, Diana Henry) generously &amp; repeatedly bailed her out of unfinished sentences that go nowhere, halting questions that reveal her unpreparedness, &amp; countless “ums,” “likes,” and giggles. Cathy, if you read any reviews, you are clearly passionate about food and cooking &amp; hosting this podcast is an amazing platform. But PLEASE learn something substantive about your guests &amp; prepare some pertinent questions that aren’t worded in a “yes/no” format. You are not a high school student in a beginning journalism class, but you sound like one.

Guests are fantastic, host has no clue what she’s doing

Love her choices—so many food books, so little time.

-erin

basically a hit list of must get food books

Since 2009, Eat Your Words has covered what's new and happening in the world of food through its literature. A radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York, Cathy was joined by authors of books that you would want to eat up! From colorful cookbooks, to food memoirs, to exposés on the food industry, every conversation is full of meaty topics for discussion. Now, in 2023, Eat Your Words is proud to present its first limited-run series. We've partnered with John deBary, author of "Drink What You Want," to create a companion podcast that dives deep into the production of his newest cocktail book. "Saved by the Bellini" is all about 90's nostalgia. "Saved by the Bellini" includes over 65 recipes that celebrate the decade’s greatest pop culture moments, from cassette tape tunes and video game consoles to after-school snacks and OMG-it’s-back-again fashion. In this 7-episode series, John interviews the editors, illustrators, and cocktail innovators who helped to make this book a reality.

Eat Your Words Presents: Saved by the Bellini

What is Japanese soul food? Tadashi Ono and Harris Salat join Cathy Erway to explain on this week’s edition of Eat Your Words! Recently, Tadashi and Harris co-authored their third book entitled Japanese Soul Cooking. Tune into this episode to learn how British imports like curry intermingled with traditional Japanese cuisine. How was meat-eating viewed in Japanese culture for many generations? Later, hear Cathy, Tadashi, and Harris talk about the social aspect involved with the preparation of many Japanese dishes. Do Tadashi and Harris have a fourth cookbook in the works? Find out on this week’s edition of Eat Your Words! Thanks to our sponsor, Fairway Market. Music by The California Honeydrops.   “Japan doesn’t exist in a duality like Western civilization… Traditional and non-traditional food existed together… Curry didn’t supplant miso soup- they took these foods and made them Japanese.” [10:00] — Harris Salat &amp; Tadashi Ono on Eat Your Words

What is Japanese soul food? Tadashi Ono and Harris Salat join Cathy Erway to explain on this week’s edition of Eat Your Words! Recently, Tadashi and Harris co-authored their third book entitled Japanese Soul Cooking. Tune into this episode to learn how British imports like curry intermingled with traditional Japanese cuisine. How was meat-eating viewed in Japanese culture for many generations? Later, hear Cathy, Tadashi, and Harris talk about the social aspect involved with the preparation of many Japanese dishes. Do Tadashi and Harris have a fourth cookbook in the works? Find out on this week’s edition of Eat Your Words! Thanks to our sponsor, <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>. Music by <a href="http://www.cahoneydrops.com" rel="nofollow" target="_blank">The California Honeydrops</a>. “Japan doesn’t exist in a duality like Western civilization… Traditional and non-traditional food existed together… Curry didn’t supplant miso soup- they took these foods and made them Japanese.” [10:00] — Harris Salat &amp; Tadashi Ono on Eat Your Words

Episode 173: Japanese Soul Cooking

Pati Jinich

Pati Jinich is spreading the word about authentic Mexican cuisine in her new book, Pati’s Mexican Table. This week on Eat Your Words, Cathy Erway chats with Pati about a myriad of topics, including the mediums she transmits her cooking secrets. Find out why Pati prefers radio to both television and books! Later, learn why Mexican food is an ingredient-based cuisine, and how the flavors can be transmitted to tacos, quesadillas, salads, and more! What exactly does tinga mean? Well, we’re not exactly sure, but learn how you can use your leftover chicken tinga in every meal! What recipes from the book really excite Pati? Curious about a Mexican one-pot meal? Then tune into this week’s Eat Your Words, and hear more from Pati Jinich! Thanks to our sponsor, Bonnie Plants, and thanks to The California Honeydrops for today’s music!  “Leftovers are a wonderful thing. There are so many things that you can repurpose. So please, don’t cut the recipe in half!” [17:45] “Chiles are not always spicy. Sometimes they take the place of a vegetable in a dish.” [21:00] — Pati Jinich on Eat Your Words

Pati Jinich is spreading the word about authentic Mexican cuisine in her new book, Pati’s Mexican Table. This week on Eat Your Words, Cathy Erway chats with Pati about a myriad of topics, including the mediums she transmits her cooking secrets. Find out why Pati prefers radio to both television and books! Later, learn why Mexican food is an ingredient-based cuisine, and how the flavors can be transmitted to tacos, quesadillas, salads, and more! What exactly does tinga mean? Well, we’re not exactly sure, but learn how you can use your leftover chicken tinga in every meal! What recipes from the book really excite Pati? Curious about a Mexican one-pot meal? Then tune into this week’s Eat Your Words, and hear more from Pati Jinich! Thanks to our sponsor, <a href="http://www.bonnieplants.com" rel="nofollow" target="_blank">Bonnie Plants</a>, and thanks to <a href="http://www.cahoneydrops.com" rel="nofollow" target="_blank">The California Honeydrops</a> for today’s music! <h2>“Leftovers are a wonderful thing. There are so many things that you can repurpose. So please, don’t cut the recipe in half!” [17:45]</h2> “Chiles are not always spicy. Sometimes they take the place of a vegetable in a dish.” [21:00] — Pati Jinich on Eat Your Words

Episode 146: Pati Jinich

This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook “Bar Tartine: Techniques and Recipes,” Nick and Cortney share their inspirations for not only the restaurant but also what they decided to include in the book. Much of what the duo enjoy cooking has nostalgic memories attached and they elaborate that they pull culinary innovation from everywhere. Offering advice for the aspiring chef and restauranteur, Nick and Cortney go on to state that it is vital not to force anything and to do what you do, do it well, and make it delicious. Certainly this way of thinking has worked for their celebrated restaurant, and after the break Cathy gets the scoop on their ingredients, a lot of which are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Much of these techniques are divulged in the new cookbook, as well. Tune in to hear the chefs’ unique take on the culinary world and for highlights from “Bar Tartine: Techniques and Recipes.” This program was brought to you by Cain Vineyard &amp; Winery.   “Four different people could cook the same recipe and it’s never going to taste the same so it doesn’t really behoove any of us to guard things.” [2:30] —Cortney Burns on Eat Your Words “Managing people’s expectations is one of the biggest challenges, especially with what we do or with what a lot of other chefs want to do right now which is get away from the traditional model appetizer, entree, with chicken, fish, or meat, and a vegetable on the side.” [10:07] —Nick Balla on Eat Your Words

This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook “Bar Tartine: Techniques and Recipes,” Nick and Cortney share their inspirations for not only the restaurant but also what they decided to include in the book. Much of what the duo enjoy cooking has nostalgic memories attached and they elaborate that they pull culinary innovation from everywhere. Offering advice for the aspiring chef and restauranteur, Nick and Cortney go on to state that it is vital not to force anything and to do what you do, do it well, and make it delicious. Certainly this way of thinking has worked for their celebrated restaurant, and after the break Cathy gets the scoop on their ingredients, a lot of which are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Much of these techniques are divulged in the new cookbook, as well. Tune in to hear the chefs’ unique take on the culinary world and for highlights from “Bar Tartine: Techniques and Recipes.” This program was brought to you by <a href="http://www.cainfive.com" rel="nofollow" target="_blank">Cain Vineyard &amp; Winery</a>. <h4>“Four different people could cook the same recipe and it’s never going to taste the same so it doesn’t really behoove any of us to guard things.” [2:30]</h4> —Cortney Burns on Eat Your Words “Managing people’s expectations is one of the biggest challenges, especially with what we do or with what a lot of other chefs want to do right now which is get away from the traditional model appetizer, entree, with chicken, fish, or meat, and a vegetable on the side.” [10:07] —Nick Balla on Eat Your Words

Episode 206: Bar Tartine Cookbook

Learn how to finance and support your small food business with Elizabeth Ãœ’s Raising Dough! This week on Eat Your Words, Cathy Erway calls Elizabeth to talk about the book, and ways for small food businesses to raise money. Hear how access to capital for food startups is just as important as land access for farmers and the food system as a whole. Learn the ‘ins and outs’ of crowdsourcing, and why it’s wise for food startups to get involved with their customer base. Can crowdfunding campaigns be too successful? Get your business chops ready; it’s time for Eat Your Words! Thanks to our sponsor, Whole Foods. Today’s music has been provided by The California Honeydrops.  “One of my favorite aspects of crowdfunding is that instead of talking to one underwriter at a bank… you’re really engaging your customer base, and these people will support you over time.” [10:50] — Elizabeth Ãœ on Eat Your Words

Learn how to finance and support your small food business with Elizabeth Ãœ’s Raising Dough! This week on Eat Your Words, Cathy Erway calls Elizabeth to talk about the book, and ways for small food businesses to raise money. Hear how access to capital for food startups is just as important as land access for farmers and the food system as a whole. Learn the ‘ins and outs’ of crowdsourcing, and why it’s wise for food startups to get involved with their customer base. Can crowdfunding campaigns be too successful? Get your business chops ready; it’s time for Eat Your Words! Thanks to our sponsor, <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods</a>. Today’s music has been provided by <a href="http://www.cahoneydrops.com" rel="nofollow" target="_blank">The California Honeydrops</a>. <h2>“One of my favorite aspects of crowdfunding is that instead of talking to one underwriter at a bank… you’re really engaging your customer base, and these people will support you over time.” [10:50]</h2> — Elizabeth Ãœ on Eat Your Words

Episode 156: Raising Dough

Ample

What is it about ice cream? People are head over heals with it in a way that is rarely paralleled with other foods. On a topical episode of Eat Your Words, host Talia Ralph sits down with Brian Smith and Jackie Cuscuna, co-founders of Ample Hills Creamery and co-authors of Ample Hills Creamery – The Cookbook. Find out how Brian’s past life as a writer of “monster movie” helps inform his work as an ice cream maker, learn about their plans for a new shop in Gowanus and hear what makes their cookbook stand out from its recipe-driven peers. This program was brought to you by Rolling Press.  “Growing up, ice cream was the first food love that I had. It’s uniquely American and part of our mythology.” [03:00] “People think Ample Hills and they don’t think Brooklyn. The hills have been paved over but there used to be hills with pastures and dairy farms in Brooklyn. The name is a nice way to touch back on the history of Brooklyn.” [12:00] –Brian Smith on Eat Your Words “We wanted to invite people into the book the way we invite people into our shop.” [21:00] –Jackie Cuscuna on Eat Your Words

What is it about ice cream? People are head over heals with it in a way that is rarely paralleled with other foods. On a topical episode of Eat Your Words, host Talia Ralph sits down with Brian Smith and Jackie Cuscuna, co-founders of Ample Hills Creamery and co-authors of Ample Hills Creamery – The Cookbook. Find out how Brian’s past life as a writer of “monster movie” helps inform his work as an ice cream maker, learn about their plans for a new shop in Gowanus and hear what makes their cookbook stand out from its recipe-driven peers. This program was brought to you by <a href="http://www.RollingPress.com" rel="nofollow" target="_blank">Rolling Press</a>. <h4>“Growing up, ice cream was the first food love that I had. It’s uniquely American and part of our mythology.” [03:00]</h4> “People think Ample Hills and they don’t think Brooklyn. The hills have been paved over but there used to be hills with pastures and dairy farms in Brooklyn. The name is a nice way to touch back on the history of Brooklyn.” [12:00] –Brian Smith on Eat Your Words “We wanted to invite people into the book the way we invite people into our shop.” [21:00] –Jackie Cuscuna on Eat Your Words

Episode 192: Ample Hills Creamery: The Cookbook

There may be no more appropriate guest for Eat Your Words than Celia Sack of Omnivore Books. Omnivore Books is a store and shop featuring new, antiquarian, and collectible books on food and drink. Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food. They offer everything from 19th Century agricultural guides to how to start a kitchen garden in a 21st Century apartment. They also host numerous events featuring chefs and authors talking about their passions. Tune in as guest host Briana Kurtz chats with Celia about the mission of Omnivore, their collection and some of her favorite food books. This program was brought to you by Rolling Press.  “It’s been a real challenge figuring out how to sell books in this digital era.” [05:00] “I’m constantly trying to groom new collectors. One of the best parts of this job is trying to sell books to chefs that really appreciate them.” [12:00] “Blogs have helped a lot of authors get published. Publishers are looking for people that already have a platform and following.” [17:00] –Celia Sack on Eat Your Words

There may be no more appropriate guest for Eat Your Words than Celia Sack of Omnivore Books. Omnivore Books is a store and shop featuring new, antiquarian, and collectible books on food and drink. Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food. They offer everything from 19th Century agricultural guides to how to start a kitchen garden in a 21st Century apartment. They also host numerous events featuring chefs and authors talking about their passions. Tune in as guest host Briana Kurtz chats with Celia about the mission of Omnivore, their collection and some of her favorite food books. This program was brought to you by <a href="http://www.RollingPress.com" rel="nofollow" target="_blank">Rolling Press</a>. <h4>“It’s been a real challenge figuring out how to sell books in this digital era.” [05:00]</h4> “I’m constantly trying to groom new collectors. One of the best parts of this job is trying to sell books to chefs that really appreciate them.” [12:00] “Blogs have helped a lot of authors get published. Publishers are looking for people that already have a platform and following.” [17:00] –Celia Sack on Eat Your Words

Episode 196: Omnivore Books

This week on Eat Your Words, host Cathy Erway is closing out 2014 with two wonderful guests: Helen Rosner of Saveur and Eater and Sara Kate Gillingham of The Kitchn to talk about their respective new cookbooks. Helen shares that Saveur’s “The New Classics Cookbook” features more than 1000 curated global recipes in an essential collection for home cooks everywhere. This selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and, of course, the magazine’s standard of excellence. Sara Kate tells that “The Kitchn Cookbook: Recipes, Kitchens &amp; Tips to Inspire Your Cooking” has 150 recipes with 50 essential lessons, as well as a guide to organizing your kitchen. The book also provides storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and a ton more. Tune in to hear the inspirations and process behind putting the books together from the ladies who know them best! This program was brought to you by Edwards VA Ham.      “Recipes are forever. We’re still cooking out of recipes that were written over 100 years ago – nothing changes!” [23:20] “I think there’s something very performative about home cooking in the last few years. I think of it as the ‘Instagram-ification’ of home cooking.” [31:20] —Helen Rosner on Eat Your Words

This week on Eat Your Words, host Cathy Erway is closing out 2014 with two wonderful guests: Helen Rosner of Saveur and Eater and Sara Kate Gillingham of The Kitchn to talk about their respective new cookbooks. Helen shares that Saveur’s “The New Classics Cookbook” features more than 1000 curated global recipes in an essential collection for home cooks everywhere. This selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and, of course, the magazine’s standard of excellence. Sara Kate tells that “The Kitchn Cookbook: Recipes, Kitchens &amp; Tips to Inspire Your Cooking” has 150 recipes with 50 essential lessons, as well as a guide to organizing your kitchen. The book also provides storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and a ton more. Tune in to hear the inspirations and process behind putting the books together from the ladies who know them best! This program was brought to you by <a href="http://www.edwardsvaham.com" rel="nofollow" target="_blank">Edwards VA Ham</a>. <h4>“Recipes are forever. We’re still cooking out of recipes that were written over 100 years ago – nothing changes!” [23:20]</h4> “I think there’s something very performative about home cooking in the last few years. I think of it as the ‘Instagram-ification’ of home cooking.” [31:20] —Helen Rosner on Eat Your Words

Episode 213: The Kitchn and The Saveur Cookbooks

Priya Krishna

This week, Cathy invites Priya Krishna to the studio for a chat about her latest book, Indian-ish: Recipes and Antics from A Modern American Family, which she co-wrote with her mother, Ritu Krishna. Priya cuts to the chase about why her mom's cooking is considered American, and why this cookbook should be seen as an American rather than Indian cookbook. She also shares some background stories on the making of many of her mom's classic dishes, like roti pizza, impossibly fluffy pancakes using Bisquick and no eggs, and endive cups with minced tofu inspired by an appetizer at P.F. Chang's. Eat Your Words is powered by Simplecast.

This week, Cathy invites Priya Krishna to the studio for a chat about her latest book, <a href="https://www.amazon.com/Indian-ish-Recipes-Antics-Modern-American/dp/1328482472" rel="nofollow" target="_blank">Indian-ish</a>: Recipes and Antics from A Modern American Family, which she co-wrote with her mother, Ritu Krishna. Priya cuts to the chase about why her mom's cooking is considered American, and why this cookbook should be seen as an American rather than Indian cookbook. She also shares some background stories on the making of many of her mom's classic dishes, like roti pizza, impossibly fluffy pancakes using Bisquick and no eggs, and endive cups with minced tofu inspired by an appetizer at P.F. Chang's. Eat Your Words is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 377: Indian-ish with Priya Krishna

This week on Eat Your Words, host Cathy Erway is talking Bulletproof Coffee with nutritionist Stephanie Middleberg of Middleberg Nutrition and expert barista Amanda Whitt. Bulletproof Coffee is a branch of the Bulletproof Diet describes itself as a highly nutritious, anti-inflammatory diet powered by healthy fats. The coffee itself claims to make its drinkers feel noticeably better than normal coffee that can leave one feeling jittery and cranky. Additionally, instead of adding milk or cream to the drink, Bulletproof encourages the use of grass fed butter as a mix in. Talking about this trend in coffee as well as grass fed butter, the group dissects the taste, diet, and everything else Bulletproof. Is this just another passing fad or will Bulletproof go on to influence the way we eat and drink? Tune in for some great insight! This program was brought to you by Whole Foods Market.   “I think this is on trend and it will come and go pretty quickly.” [18:35] “On trends, this is pretty much another high fat low carb diet… it’s Paleo on speed!” [19:45] —Stephanie Middleberg on Eat Your Words “[On trends]… coffee in the cocktail world, coffee being improved in the restaurant setting and being served in nontraditional spaces.” [30:15] —Amanda Whitt on Eat Your Words

This week on Eat Your Words, host Cathy Erway is talking Bulletproof Coffee with nutritionist Stephanie Middleberg of Middleberg Nutrition and expert barista Amanda Whitt. Bulletproof Coffee is a branch of the Bulletproof Diet describes itself as a highly nutritious, anti-inflammatory diet powered by healthy fats. The coffee itself claims to make its drinkers feel noticeably better than normal coffee that can leave one feeling jittery and cranky. Additionally, instead of adding milk or cream to the drink, Bulletproof encourages the use of grass fed butter as a mix in. Talking about this trend in coffee as well as grass fed butter, the group dissects the taste, diet, and everything else Bulletproof. Is this just another passing fad or will Bulletproof go on to influence the way we eat and drink? Tune in for some great insight! This program was brought to you by <a href="http://www.wholefoodsmartket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <h4>“I think this is on trend and it will come and go pretty quickly.” [18:35]</h4> “On trends, this is pretty much another high fat low carb diet… it’s Paleo on speed!” [19:45] —Stephanie Middleberg on Eat Your Words “[On trends]… coffee in the cocktail world, coffee being improved in the restaurant setting and being served in nontraditional spaces.” [30:15] —Amanda Whitt on Eat Your Words

Episode 215: Bulletproof Coffee

Matt and Allison Robicelli are baking for the little guy with their new cookbook, Robicelli’s: A Love Story with Cupcakes. This week on Eat Your Words, Cathy Erway is chatting with Matt and Allison via the phone lines as they fight through Brooklyn traffic! Tune into this program to hear Matt and Allison talk about the Brooklyn food scene, and how they accidentally became a part of the trendiest movement in food. Hear about the Robicellis start in sandwiches, and how they transitioned to pastry. Find out why Matt and Allison are opening their storefront in their neighborhood of Bay Ridge as opposed to a more central area like the Lower East Side. What cupcakes in the book are Matt and Allison’s favorites? Find out all of this and more on this week’s edition of Eat Your Words! This program has been sponsored by Many Kitchens. Music by The California Honeydrops. “I never realized how much this industry resonates with small businesses and households across the world.” [6:30] “Does anyone else see how funny it is that we’re over-thinking the most basic things like cupcakes?” [11:00] — Allison Robicelli on Eat Your Words

Matt and Allison Robicelli are baking for the little guy with their new cookbook, Robicelli’s: A Love Story with Cupcakes. This week on Eat Your Words, Cathy Erway is chatting with Matt and Allison via the phone lines as they fight through Brooklyn traffic! Tune into this program to hear Matt and Allison talk about the Brooklyn food scene, and how they accidentally became a part of the trendiest movement in food. Hear about the Robicellis start in sandwiches, and how they transitioned to pastry. Find out why Matt and Allison are opening their storefront in their neighborhood of Bay Ridge as opposed to a more central area like the Lower East Side. What cupcakes in the book are Matt and Allison’s favorites? Find out all of this and more on this week’s edition of Eat Your Words! This program has been sponsored by <a href="http://www.manykitchens.com" rel="nofollow" target="_blank">Many Kitchens</a>. Music by <a href="http://www.cahoneydrops.com" rel="nofollow" target="_blank">The California Honeydrops</a>. “I never realized how much this industry resonates with small businesses and households across the world.” [6:30] “Does anyone else see how funny it is that we’re over-thinking the most basic things like cupcakes?” [11:00] — Allison Robicelli on Eat Your Words

Episode 165: A Love Story with Cupcakes

Carla Lalli

Cathy is joined in the station with Carla Lalli Music, Food Director of Bon Appetit magazine who recently published her first cookbook: Where Cooking Begins. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen. Eat Your Words is powered by Simplecast.

Cathy is joined in the station with <a href="https://www.instagram.com/lallimusic/?hl=en" rel="nofollow" target="_blank">Carla Lalli Music</a>, Food Director of <a href="https://www.bonappetit.com/" rel="nofollow" target="_blank">Bon Appetit</a> magazine who recently published her first cookbook: <a href="https://www.amazon.com/Where-Cooking-Begins-Uncomplicated-Recipes/dp/0525573348" rel="nofollow" target="_blank">Where Cooking Begins</a>. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen. Eat Your Words is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 371: Where Cooking Begins with Carla Lalli Music

This week’s Eat Your Words is celebrating the coming of summer with Bryan Petroff and Douglas Quint, founders of the Big Gay Ice Cream. Friends that started with an ice cream truck and saw their business grow into multiple shops across New York City and now coming to Los Angeles, chat with Cathy about their phenomenal growth as well as their new book “Big Gay Ice Cream: Saucy Stories &amp; Frozen Treats: Going All the Way with Ice Cream.” Are you new to making ice cream? Never fear! Starting off simple, the book instructs with store-bought toppings and ingredients and eventually works up to homemade sorbets and creative ice creams! Tune in for a fun discussion on the best summer treat. This program was brought to you by Bonnie Plants.      “I see ice cream as probably the best comfort food out there and it’s something that every child loves and pretty much every adult loves too. There’s something about when you eat it… you’re transported back to moments in time: food as a memory.” [14:30] —Bryan Petroff on Eat Your Words

This week’s Eat Your Words is celebrating the coming of summer with Bryan Petroff and Douglas Quint, founders of the Big Gay Ice Cream. Friends that started with an ice cream truck and saw their business grow into multiple shops across New York City and now coming to Los Angeles, chat with Cathy about their phenomenal growth as well as their new book “Big Gay Ice Cream: Saucy Stories &amp; Frozen Treats: Going All the Way with Ice Cream.” Are you new to making ice cream? Never fear! Starting off simple, the book instructs with store-bought toppings and ingredients and eventually works up to homemade sorbets and creative ice creams! Tune in for a fun discussion on the best summer treat. This program was brought to you by <a href="http://www.bonnieplants.com" rel="nofollow" target="_blank">Bonnie Plants</a>. <h4>“I see ice cream as probably the best comfort food out there and it’s something that every child loves and pretty much every adult loves too. There’s something about when you eat it… you’re transported back to moments in time: food as a memory.” [14:30]</h4> —Bryan Petroff on Eat Your Words

Episode 229: Big Gay Ice Cream

This week on ﻿Eat Your Words﻿, host Cathy Erway is joined by chef and writer Samin Nosrat, a Chez Panisse alum and author of the New York Times bestselling book Salt Fat Acid Heat. Featuring a foreword by Michael Pollan, the book espouses a revolutionary, yet simple, philosophy: master the use of just four elements, and anything you cook will be delicious.

This week on ﻿Eat Your Words﻿, host Cathy Erway is joined by chef and writer Samin Nosrat, a Chez Panisse alum and author of the New York Times bestselling book Salt Fat Acid Heat. Featuring a foreword by Michael Pollan, the book espouses a revolutionary, yet simple, philosophy: master the use of just four elements, and anything you cook will be delicious.

Episode 308: Salt, Fat, Acid, Heat

Cathy Erway is talking movement in Miami with Saucy‘s Kristen Taylor! Tune into this episode to hear Kristen Taylor talk about her indie food publication, and why she decided to enter the world of print in the digital age. Hear about Kristen’s time in South Florida, and how the chaos of the area inspires so much great food and agriculture. How does the notion of seasonal eating differ in tropical climates? Later, hear what other small publishers inspire Kristen’s work. Find out about past issues of Saucy, and hear a few of Kristen’s food photography tips! Thanks to our sponsor, Consider Bardwell. Thanks to The California Honeydrops for today’s music.  “South Florida is lawless; they do their own thing. But because it’s tropical, people grow all of these strange fruits and melons that I didn’t associate with the United States. Because it’s so lawless, people are growing all of these heirloom varieties to see if they’ll grow, and they do!” [5:00] “Food let’s us talk about everything.” [8:10] — Kristen Taylor on Eat Your Words

Cathy Erway is talking movement in Miami with Saucy‘s Kristen Taylor! Tune into this episode to hear Kristen Taylor talk about her indie food publication, and why she decided to enter the world of print in the digital age. Hear about Kristen’s time in South Florida, and how the chaos of the area inspires so much great food and agriculture. How does the notion of seasonal eating differ in tropical climates? Later, hear what other small publishers inspire Kristen’s work. Find out about past issues of Saucy, and hear a few of Kristen’s food photography tips! Thanks to our sponsor, <a href="http://www.considerbardwellfarm.com" rel="nofollow" target="_blank">Consider Bardwell</a>. Thanks to <a href="http://www.cahoneydrops" rel="nofollow" target="_blank">The California Honeydrops</a> for today’s music. <h2>“South Florida is lawless; they do their own thing. But because it’s tropical, people grow all of these strange fruits and melons that I didn’t associate with the United States. Because it’s so lawless, people are growing all of these heirloom varieties to see if they’ll grow, and they do!” [5:00]</h2> “Food let’s us talk about everything.” [8:10] — Kristen Taylor on Eat Your Words

Episode 162: Saucy in South Florida

Lauren Shockey

This week on on Let’s Eat In chef, and Village Voice restaurant critic Lauren Shockey who has just finished her first book “Four Kitchens”. Hear about her culinary experiences from Israel, New York, Hanoi, and Paris. This episode is sponsored by Whole Foods Market. Download MP3

This week on on Let’s Eat In chef, and Village Voice restaurant critic <a href="http://www.laurenshockey.com/" rel="nofollow" target="_blank">Lauren Shockey</a> who has just finished her first book <a href="http://www.amazon.com/dp/0446559873/ref=as_li_tf_til?tag=laurshoc-20&amp;camp=14573&amp;creative=327641&amp;linkCode=as1&amp;creativeASIN=0446559873&amp;adid=02Q6XJV6Q7Y8BWS26CWH&amp;" rel="nofollow" target="_blank">“Four Kitchens”</a>. Hear about her culinary experiences from Israel, New York, Hanoi, and Paris. This episode is sponsored by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <a href="http://s3.amazonaws.com/hrn/audios/1689/07_25_11_Let_s_Eat_In.mp3?1311625274" rel="nofollow" target="_blank">Download MP3</a>

Episode 78: Lauren Shockey

This week on Eat Your Words, host Cathy Erway is learning the true meaning of fika with Anna Brones and Johanna Kindvall, authors of “Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats.” With Sweden as one of the world’s top coffee consuming nations, Anna and Johanna explain that the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In their uniquely illustrated cookbook, Anna and Johanna share with Cathy highlights from their classic recipes from their motherland and encourage this charming tradition regardless of where you might live. This program was brought to you by Whole Foods Market.

This week on Eat Your Words, host Cathy Erway is learning the true meaning of fika with Anna Brones and Johanna Kindvall, authors of “Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats.” With Sweden as one of the world’s top coffee consuming nations, Anna and Johanna explain that the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In their uniquely illustrated cookbook, Anna and Johanna share with Cathy highlights from their classic recipes from their motherland and encourage this charming tradition regardless of where you might live. This program was brought to you by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>.

Episode 228: Fika: The Art of the Swedish Coffee Break

On this week’s episode of Let’s Eat In, Cathy Erway is talking hot sauce and spicy food with Jon Meyer of I 8 NY Food and Matt Timms of The Takedown food competitions. Matt calls in to talk about some of his favorite hot sauces, what ingredients are key to a good sauce, and why he prefers a sauce that brings the heat to one that is flavorful. Jon Meyer talks about some of his favorite spicy foods including Sichuan cuisine and Japanese, why acidity and salt are essential to good food, and why Tabasco sauce is so special. Did you know that Tabasco is barrel-aged before it hits the shelves? As always, Cathy asks Matt and Jon about their ideal date meals, but this week has a spicy twist! This episode was brought to you by Whole Foods.    “People in New York seem to lay off the heat!” — Matt Timms on Let’s Eat In “I love wasabi. Sometimes I go out and get really terrible sushi just so I can eat wasabi.” — Jon Meyer on Let’s Eat In

On this week’s episode of Let’s Eat In, Cathy Erway is talking hot sauce and spicy food with Jon Meyer of I 8 NY Food and Matt Timms of The Takedown food competitions. Matt calls in to talk about some of his favorite hot sauces, what ingredients are key to a good sauce, and why he prefers a sauce that brings the heat to one that is flavorful. Jon Meyer talks about some of his favorite spicy foods including Sichuan cuisine and Japanese, why acidity and salt are essential to good food, and why Tabasco sauce is so special. Did you know that Tabasco is barrel-aged before it hits the shelves? As always, Cathy asks Matt and Jon about their ideal date meals, but this week has a spicy twist! This episode was brought to you by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods</a>. <h2>“People in New York seem to lay off the heat!” — Matt Timms on Let’s Eat In</h2> “I love wasabi. Sometimes I go out and get really terrible sushi just so I can eat wasabi.” — Jon Meyer on Let’s Eat In

Episode 108: Hot Sauce Cook

This week on Eat Your Words, host Cathy Erway is discussing women in food media with two members of the Heritage Radio Network family, Leiti Hsu, host of WORD OF MOUTH and Mary Izett, co-host of Fuhmentaboudit!. The group chats about the lack of women in the food industry and the idea of the glass ceiling for women in the industry. Leiti shares her thoughts on the matter in the context of booking guests for her show, while Mary relates with her experiences in the beer world. After the break, Cathy, Leiti, and Mary comment on their pet peeves in the food industry, such as sexist beer labels, the Skinny Girl brand of products, and celebrity women coming out with cookbooks though they have no real connection with the food. Tune in to see what these ladies are looking forward to in the future and how they see the industry changing for the better. This program was brought to you by Edwards VA Ham.    Photo by idrunkthat.com  “I would like women to feel more welcomed in the home-brewing and beer community, period.” —Mary Izett on Eat Your Words “I am excited to see more women apologize less and seeing women cut the word ‘trying’ from their vocabulary.” —Leiti Hsu on Eat Your Words

This week on Eat Your Words, host Cathy Erway is discussing women in food media with two members of the Heritage Radio Network family, Leiti Hsu, host of WORD OF MOUTH and Mary Izett, co-host of Fuhmentaboudit!. The group chats about the lack of women in the food industry and the idea of the glass ceiling for women in the industry. Leiti shares her thoughts on the matter in the context of booking guests for her show, while Mary relates with her experiences in the beer world. After the break, Cathy, Leiti, and Mary comment on their pet peeves in the food industry, such as sexist beer labels, the Skinny Girl brand of products, and celebrity women coming out with cookbooks though they have no real connection with the food. Tune in to see what these ladies are looking forward to in the future and how they see the industry changing for the better. This program was brought to you by Edwards VA Ham. Photo by <a href="http://idrunkthat.com" rel="nofollow" target="_blank">idrunkthat.com</a> <h4>“I would like women to feel more welcomed in the home-brewing and beer community, period.”</h4> —Mary Izett on Eat Your Words “I am excited to see more women apologize less and seeing women cut the word ‘trying’ from their vocabulary.” —Leiti Hsu on Eat Your Words

Episode 219: Women in Food Media

Amie Valpone

What if you suddenly became gluten intolerant? This week on Let’s Eat In, Cathy Erway is talking with Amie Valpone, private chef and author of the blog The Healthy Apple. Amie has had trouble digesting dairy since she was a child, and later found out that she suffered from Celiac disease. Listen in to this show to hear Amie talk about the importance of eating real food, using fresh ingredients, and eating at home. Hear why Amie believes that GMO wheat is responsible for a lot of gluten allergies. Do wheat-related allergies affect women more than men? Amie offers some flour substitute suggestions, and talks about the processes behind making gluten-free desserts. What is Amie’s ideal gluten-free date meal? Find out on this episode of Let’s Eat In! This episode has been sponsored by Fairway Market.  “Gluten-free baking is so tricky. I don’t like xanthan gum and all of the other additives that come along with it, so I just try to keep things very simple.” [18:10] — Amie Valpone on Let’s Eat In

What if you suddenly became gluten intolerant? This week on Let’s Eat In, Cathy Erway is talking with Amie Valpone, private chef and author of the blog The Healthy Apple. Amie has had trouble digesting dairy since she was a child, and later found out that she suffered from Celiac disease. Listen in to this show to hear Amie talk about the importance of eating real food, using fresh ingredients, and eating at home. Hear why Amie believes that GMO wheat is responsible for a lot of gluten allergies. Do wheat-related allergies affect women more than men? Amie offers some flour substitute suggestions, and talks about the processes behind making gluten-free desserts. What is Amie’s ideal gluten-free date meal? Find out on this episode of Let’s Eat In! This episode has been sponsored by <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h2>“Gluten-free baking is so tricky. I don’t like xanthan gum and all of the other additives that come along with it, so I just try to keep things very simple.” [18:10] — Amie Valpone on Let’s Eat In</h2>

Episode 143: The Healthy Apple with Amie Valpone

It's a wild world out there—for food. An avid forager, home cook, and garden designer, Marie has enjoyed gathering edibles from the wild since her childhood in South Africa. Incorporating wild herbs, berries and greens from the field was a natural extension of everyday cooking, as she was taught by her mother. Now, Marie has become an expert on foraging in the US, writing articles on the topic and publishing her second book, a comprehensive manual on commonly found wild edibles and recipes to use with them. From creating your own blend of herbs for vermouth to making a simple salad of purslane, she shares her homespun secrets and advice for both novices and experienced foragers. Eat Your Words is powered by Simplecast

It's a wild world out there—for food. An avid forager, home cook, and garden designer, Marie has enjoyed gathering edibles from the wild since her childhood in South Africa. Incorporating wild herbs, berries and greens from the field was a natural extension of everyday cooking, as she was taught by her mother. Now, Marie has become an expert on foraging in the US, writing articles on the topic and publishing <a href="https://www.chelseagreen.com/product/forage-harvest-feast/" rel="nofollow" target="_blank">her second book</a>, a comprehensive manual on commonly found wild edibles and recipes to use with them. From creating your own blend of herbs for vermouth to making a simple salad of purslane, she shares her homespun secrets and advice for both novices and experienced foragers. Eat Your Words is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 348: Forage, Harvest, Feast

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Best Episodes on Self Improvement, Growth & Development

The best episodes for anyone looking to learn more about topics such as happiness, fulfillment, depression and psychology/mental health in general. With interviews with industry experts, personal stories of individuals, this topic has lessons applicable to everyone. Add episodes you're interested into your queue below!