Heritage Radio is the food-focused internet radio station that broadcasts from a studio attached to Roberta's in Bushwick. Every week, many of the big players in the food world host and appear on shows, and oftentimes they reveal interesting tidbits about their work. Here's a guide to five notable pieces of programming from the last week:
1) Andrew Friedman of Toqueland: Photographer Michael Harlan Turkell talks to Andrew Friedman, the cookbook author and founder of Toqueland, a site devoted to the culture and lives of professional chefs, about his work with some of the country's top chefs. They discuss what makes chefs "more prone to opening a restaurant than writing a book," specifically why "chefs hate recipes." On why he started Toqueland, now in its third year:
I was out with Gavin Kaysen from Cafe Boulud and we went to Veritas, and Sam Hazen was there, you know they were kind of talking shop and I was talking shop a little bit with them, and I don't really think about it, but it occurred to me--that's not most people's lives and maybe people would kinda like to read about this.
2) Wine Guru Daniel Johnnes of Daniel Boulud's Dinex Group: When Joe Campanale isn't busy with his duties as Beverage Director of dell'anima, L'Artusi and Anfora, he hosts "In The Drink," a show about all things booze. This week he chats with Daniel Johnnes, the Wine Director of Daniel Boulud's restaurant group, the Dinex Group, about keeping in touch with fellow beverage big wigs on Twitter, transitioning from working the floor as a sommelier to managing restaurants in different states, and "the wine experience." He also shares his thoughts on what it's like to collaborate with Boulud:
He's all ears. He's not dictating to me what they're cooking--'find the wine'--I'm dictating to him, saying these are the wines we're serving, and these are the characteristics, and this is what we have to watch out for. It's like a jam session.
3) Alex Stupak on Food, Dishwashers, and Punk Rock: Alex Stupak stops by the studio to talk to Greg Bresnitz, the host of "Snacky Tunes," a HRN show that features live local music alongside local food talk. Before the women of Bad Girlfriend play a few tunes and share their Williamsburg food picks, Stupak talks about the creative potential of the pastry kitchen, the art of plating, and his love with Mexican food. His first job in the kitchen was as a dishwasher, and to this day, he still finds peace in washing dishes:
When I get angry, I send the dishwasher home, I let him take a break and I just wash dishes. It's the most relaxing thing on earth. It's just immediate gratification, it's an immediate sense of accomplishment. You own this little tiny world that you just have to keep clean. If every person ran their station like a dishwasher, every restaurant would have three Michelin stars.
4) Fresh Fish at the Greenmarket: Liz Carollo of GrowNYC calls in to give HRN reporter Erin Fairbanks an update on what's going on at the city's farmers markets. She profiles the market's fresh seafood and shellfish vendors, noting that the Greenmarket has more to offer than vegetables, fruits, and baked goods. Carollo shares one great benefit of getting your fish at the farmers market:
I walked through the market one day, and one of our fishermen, Rick Lofstead, talked me into eating a raw by scallop. I was a little apprehensive, but it was surprisingly buttery and meaty and delicious. Unless a fisherman is handing it to you, or you pick it out of the water yourself, I wouldn't recommend anyone do that.
5) LaDonna Redmond Previews her TEDx Manhattan Talk on Food Justice: NYC-based food writer Helen Hollyman of "U Look Hungry" brings in Chicago-based food activist LaDonna Redmond to talk about her fight for our food rights and her upcoming speech on food justice at TEDx MAnhattan. Redmond talks about how her child's food allergies moved her to learn more about where her food comes from, how different neighborhoods are fed, and how to promote healthy, organic food. On why she is fighting the good fight:
A good activist is a well-rested activist. I do this work from a place of love. I'm not mad at the food system, or mad at Monsanto as many activists are. And I suppose that's fine, but that's not what feeds me. I have to move from a place of love because it's sustainable for me. And it's healthy.
— Peter Henry