Heritage Radio is the food-focused, listener-supported 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 recent programming:
1) Chefs and Food Policy Issues:
Eating Matters' Kim Kessler interviewed Chef Evan Hanczor of Egg and formerly of Parrish Hall, as well as Chef Michael Leviton of Boston's Lumière about how sustainability and more ethically sensible eating habits can be as important as culinary ability to upcoming chefs. Here's Hanczor, a StarChefs Rising Star Sustainability Award winner, on his experience with the James Beard Foundation's Chef's Boot Camp on Sustainability and Change:
For chefs interested in sustainability, there's an easy path to making an impact through your customers, through your supply chain, through where you choose to buy, what you choose to serve, how you choose to sell it, and to whatever degree you choose, also to inform your staff-the people who you have the most direct contact with and the most potential for change with.
2) John Fraser on Word of Mouth:
Chef John Fraser of Dovetail, Narcissa, and once of a little pop-up named What Happens When, spoke with Leiti Hsu about his days running marathons, his upbringing at the French Laundry, and the evolution of his own vegetable cookery, from Meatless Mondays at Dovetail to the vegetable-focused menu at Narcissa:
The way that I cook vegetables now is different than when I started, I started with, ‘how can I make a vegetable taste like something else? How can I make a parsnip taste like a piece of meat?' and now I'm a little bit more obsessed with ‘How can I get the best parsnip and make it taste like the best parsnip?'
3) Montreal Bagels vs New York Bagels:
On this week's Joshua David Stein Variety Hour...Half Hour, JDS welcomes debater David Heti and Vice Munchies Editor Helen Hollyman as moderator to have it out over which city makes the best seeded bread circles. Here's Montreal bagel cognoscenti Heti on his town's goods:
It's just simple and pure, there's no hundreds of cream cheeses, you don't have to put a bacon-egg-thing inside of it, it's self sufficient!
4) Mimi Sheraton on Radio Cherry Bombe:
Veteran food writer and former New York Times food critic Mimi Sheraton joined the team at Radio Cherry Bombe to talk about how she came into form as a food writer. Here's Sheraton on balancing focus and approachability:
When you have a core audience that's really interested in the subject, you can be very specific and detailed but when you're working for a publication that wants to expand that audience you have to get people that are less interested and entertain them-then you anger your core audience
5) Musket Wine:
Joey Campanale talked somm-to-somm wine biz with Dane Campbell, Head Sommelier at The Musket Room about stepping in and out of the restaurant world, since both of them made the unusual step of returning to restaurants after leaving them to work for wine importers. Here's Campbell on New Zealand wine, which his wine list is known for featuring:
You can't talk about New Zealand wine without talking about Sauvignon Blanc, but now what I'm getting excited about is Rieslings, Chardonnays, Syrah, There are a tremendous number of things going on.