Eater NY: All Posts by Peter C. HenryThe New York City Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2015-03-01T12:00:02-05:00https://ny.eater.com/authors/peter-c-henry/rss2015-03-01T12:00:02-05:002015-03-01T12:00:02-05:00Five Things You Missed on Heritage Radio This Week
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<img alt="Amanda Cohen" src="https://cdn.vox-cdn.com/thumbor/kFmu9zm0rB3WefSlJsvOxKtcYD0=/55x0:941x665/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/45791900/7816366592_cf76e1e22a_b.0.0.jpg" />
<figcaption>Amanda Cohen | <a href='http://nycfoodphotographer.com'>Krieger</a></figcaption>
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<p>A few food stories you should be listening to.</p> <p><a sl-processed="1" href="http://www.heritageradionetwork.com/" data-ref-index="0">Heritage Radio</a> 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:</p>
<p><img src="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/3456904/302743_270864232924716_3387297_n.0.jpg" alt="302743_270864232924716_3387297_n.0.jpg" align="left" style="line-height: 1.24;"><b>1) Fighting for Better Restaurant Wages</b></p>
<p>On <i>Eating Matters </i>this Thursday, host <a href="http://www.heritageradionetwork.com/episodes/7709-Eating-Matters-Episode-20-The-Tipping-Point-on-Restaurant-Wages" target="_blank">Kim Kessler spoke with Meg Fosque of Restaurant Opportunities Centers United</a>, an organization born as a relief center for employees of Windows on the World, located on the top floors of the North Tower of the WTC. It has since grown to fight for workers rights within the restaurant industry.</p>
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<blockquote class="blockquote">It's one of the fastest growing industries in the US, and it has also proven to be really recession-proof...But it also has the lowest-paying jobs of any industry in the United States...so economic insecurity is the biggest issue, and not just in terms of wages, but also in things like being able to take off when they're sick, also, scheduling, cancelled shifts, being scheduled for short shifts, restaurant workers really experience all the brunt of issues that we're talking about nationally that affect the work force generally but low wage workers in particular.</blockquote>
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<p><img src="https://cdn1.vox-cdn.com/uploads/chorus_asset/file/3456910/farmigo-logo.0.jpg" alt="farmigo-logo.0.jpg" align="left" style="line-height: 1.24;"><b>2) CSAs of Tomorrow with Farmigo:</b></p>
<p><b></b><a target="_blank" href="http://www.heritageradionetwork.org/episodes/7683-Episode-7-Tech-Bites-Next-Gen-CSA-with-Farmigo-PRINT" style="line-height: 1.24; background-color: #ffffff;">Jennifer Leuzzi of <i>Tech Bites </i>spoke with Ludovica Ferme of the local farm-focused grocery service Farmigo</a><span>, which corrals food delivery into CSA-like volunteer-run pick up spots. Here's Ferme on how they grew from a traditional but tech-focused CSA to their model today:</span></p>
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<blockquote class="blockquote">[The founder] said, why don't we use this network of over three hundred farms we have across the states and sort of build across this network a sort of e-commerce platform that consumers can use similarly to how they would use a CSA and then add the fact that you can actually pick and choose every item from a network of farmers.</blockquote>
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<p><img src="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/3456932/amanda-cohen-7314.0.jpg" alt="amanda-cohen-7314.0.jpg" align="left" style="line-height: 1.24;"><b>3) Amanda Cohen on Radio Cherry Bombe:</b></p>
<p>Season two of the internet radio home of Cherry Bombe magazine opens with host <a target="_blank" href="http://www.heritageradionetwork.org/category_posts/1141-Amanda-Cohen">Julia Turshen speaking to Amanda Cohen </a>of the newly-revamped Dirt Candy about the mindset of her restaurant:</p>
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<blockquote class="blockquote">We don't have a philosophy behind what we do [at Dirt Candy]. It's not a lifestyle restaurant. I don't care what you had for lunch, you don't have to tell me that you're a carnivore when you come into the restaurant. I just want you to like the food that I'm serving.</blockquote>
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<p><img style="line-height: 1.24;" align="left" alt="1890588_1473192342893674_39875824_o.0.jpg" src="https://cdn1.vox-cdn.com/uploads/chorus_asset/file/3456944/1890588_1473192342893674_39875824_o.0.jpg"><b>4) Ramen Lab:</b></p>
<p>On this week's episode of <i>Native</i>, <a href="http://www.heritageradionetwork.com/episodes/7706-Native-Episode-20-Ramen-Lab-NYC" target="_blank">Briana Kurtz spoke with Kenshiro Uki and George Kao of Ramen Lab</a> about the prolific noodle and the serious study they put into the whole kit n' caboodle behind it:</p>
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<blockquote class="blockquote">If we can share the knowledge of what a great bowl of craft ramen is, I feel with the chefs we have here and in Europe, they can take their creativity and advance it and move it forward.</blockquote>
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<p><img style="line-height: 1.24;" align="left" alt="Delicatessen__Central_Market_Budapest__6003297801_.0.jpg" src="https://cdn3.vox-cdn.com/uploads/chorus_asset/file/3456946/Delicatessen__Central_Market_Budapest__6003297801_.0.jpg"><b>5) Deli Talk:</b></p>
<p><a style="line-height: 1.24;" href="http://www.heritageradionetwork.org/episodes/7685-Joshua-David-Stein-Variety-Hour-Half-Hour-Episode-22-Deli-" target="_blank">Joshua David Stein spent his show talking to some NYC deli titans in Ziggy Gruber of The Rialto and Jack Lebewohl of Second Avenue Deli</a>, parlaying with Erik Greenberg Anjou, director of the film focusing on Gruber and featuring the ever-present background sounds of coffee cups and silverware, <i>Deli Man.</i> Gruber on the importance of the deli:</p>
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<blockquote class="blockquote">It was a Jewish social club with free membership and free pickles</blockquote>
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<ul style="margin: 1em 0px 0px; padding: 0px; font-family: 'Whitney A', 'Whitney B'; line-height: 27px; list-style-type: none; font-size: 18px;" class="m-entry__sources">
<li><a sl-processed="1" target="_blank" href="http://www.heritageradionetwork.com/">Heritage Radio [Official Site]</a></li>
<li><a sl-processed="1" target="_blank" href="http://ny.eater.com/tags/heritage-radio-network">All Coverage of Heritage Network Radio [ENY]</a></li>
</ul>
https://ny.eater.com/2015/3/1/8126977/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2015-02-22T11:29:34-05:002015-02-22T11:29:34-05:00Five Things You Missed on Heritage Radio This Week
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/VL3vV493Slb14uJFmP5MY8D8yj8=/0x269:2128x1865/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/45744814/kit-08.0.0.jpeg" />
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<p>A few food stories you should be listening to.</p> <p><a sl-processed="1" href="http://www.heritageradionetwork.com/" data-ref-index="0">Heritage Radio</a> 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:</p>
<p><img src="https://cdn2.vox-cdn.com/uploads/chorus_asset/file/3432302/Screen_Shot_2015-02-17_at_5.0.jpg" alt="Screen_Shot_2015-02-17_at_5.0.jpg" align="left" style="line-height: 1.24;"><b>1) State Malt and State Hops Featured This NYC Beer Week:</b></p>
<p>Previewing NYC Beer Week, Jimmy Carbone <a target="_blank" href="http://hrn.herokuapp.com/episodes/7660-Beer-Sessions-Radio-Episode-255-">corralled a giant collection of brewers to talk about their "Smash" brews</a>, which are beers using only in-state malt and hops. Kyle Hurst of Big Alice Brewing, Chris Cuzme of <i>Fuhmentaboudit! </i>and Cuzett Libations, Marcus Burnett of Rockaway Brewing Company and John LaPolla of Bitter & Esters. Here's Burnett on the challenge put to the participating NYC Brewers, the results of which will be on display at NYC Brewers' Choice this Tuesday in Clinton Hill, Brooklyn.</p>
<blockquote class="blockquote">The challenge was given to each brewery to design a different beer from the same three hops and the same three malts, and I think everyone tried to use all three of those ingredients.</blockquote>
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<p><img src="https://cdn1.vox-cdn.com/uploads/chorus_asset/file/3433486/kit-08.0.jpg" alt="kit-08.0.jpg" align="left" style="line-height: 1.24;"><b>2) Dining on the Trans-Siberian Railroad:</b></p>
<p>Linda Pelaccio, host of <i>A Taste of the Past,</i> <a target="_blank" href="http://www.heritageradionetwork.org/episodes/7667-A-Taste-of-the-Past-Episode-196-History-of-Dining-on-the-Trans-Siberian-Railroad">spoke with food and travel writer Sharon Hudgins</a>, a frequent rider and historian of the Trans-Siberian Railroad in Russia.</p>
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<blockquote class="blockquote">There were different categories of trains. If you were on one of the international trains, you might have a dining car that was very elegant, a white tablecloth service kind of place, that would serve caviar and Champagne and fresh fish and oysters and steaks and very nice food for the time, and then if you were a Russian that was traveling third class on the standard train, there might not be a dining car at all and if there were, you couldn't afford it.</blockquote>
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<p><img src="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/3433562/Screen_Shot_2015-02-15_at_12.0.jpg" alt="Screen_Shot_2015-02-15_at_12.0.jpg" align="left" style="line-height: 1.24;"><b style="line-height: 1.5;">3) Supplying the City with Baldor Foods:</b></p>
<p>Cecilia Estreich of Baldor Specialty Foods, restaurant wholesalers recognizable by their trucks making the rounds throughout NYC, <a target="_blank" href="http://www.heritageradionetwork.org/episodes/7639-The-Main-Course-Episode-228-Cecilia-Estreich">stopped by <i>The Main Course</i></a> to talk about the company's renewed focus on greater local sourcing</p>
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<blockquote class="blockquote">I've been really impressed because I think most people in the industry know Baldor as a produce house...but they also do an incredible amount of the sorts of rare and unique foods. They already have an impressive local food program and in 2015 they're rolling out more local farm partnerships.</blockquote>
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<p><img src="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/3433658/QYTvpHgg.0.jpg" alt="QYTvpHgg.0.jpg" align="left" style="line-height: 1.24;"><b style="line-height: 1.5;">4) Leo Schneeman of KG-NY Restaurant Group:</b></p>
<p>Schneeman, wine director of the group that includes Wallsé, Cafe Sabarsky, Blaue Gans and Upholstery Wine Bar, <a target="_blank" href="http://www.heritageradionetwork.com/episodes/7642-The-Morning-After-Episode-138-Leo-Schneemann">spoke with the ladies at <i>The Morning After </i></a>nd gave some insight into picking wines from his heritage:</p>
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<blockquote class="blockquote">The Austrian/German wine scene in restaurants I think is still on the smaller side but I think a lot of restaurants picked up on it. I see more and more products out, especially German ones, that are at a very high level.</blockquote>
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<p><img src="https://cdn2.vox-cdn.com/uploads/chorus_asset/file/3433734/Spring-Street-Social-Society-Patrick-Janelle-Amy-Virginia-Buchanan-by-Emma-Jane-Kepley.0.jpg" alt="Spring-Street-Social-Society-Patrick-Janelle-Amy-Virginia-Buchanan-by-Emma-Jane-Kepley.0.jpg" align="left" style="line-height: 1.24;"><b style="line-height: 1.5;">5) SSSSociety:</b></p>
<p>Patrick Janelle and Amy Virginia Buchanan of the Spring Street Social Society, a dinner/performance piece/variety show, <a target="_blank" href="http://www.heritageradionetwork.com/episodes/7659-Episode-224-The-Food-Seen-Spring-Street-Social-Society-with-Patrick-Janelle-Amy-Virginia-Buchanan">spoke to Michael Harlan Turkell of <i>THE FOOD SEEN</i></a> about their chance meeting and growth into a renowned happening.</p>
<blockquote class="blockquote">The performance takes vastly different shapes, sometimes it's immersive theater, sometimes it's more like a showcase of performative dance or comedy...so performance has remained an element of what we do, and about nine months after our first cabaret, I was working at Bon Appetit magazine at the time and I wanted to do a dinner, I wanted to do a pop-up dinner.</blockquote>
https://ny.eater.com/2015/2/22/8084163/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2015-02-15T12:00:02-05:002015-02-15T12:00:02-05:00Five Things You Missed on Heritage Radio This Week
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<img alt="Andy Ricker" src="https://cdn.vox-cdn.com/thumbor/2xbvEz33WLt1Na6ca6Z9o463fEY=/0x9:1280x969/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/45694610/Andy_Ricker_chef__1_.0.0.jpg" />
<figcaption>Andy Ricker</figcaption>
</figure>
<p>Listen up.</p> <p><em><a sl-processed="1" href="http://www.heritageradionetwork.com/">Heritage Radio</a> </em>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:</p>
<p><img src="https://cdn3.vox-cdn.com/uploads/chorus_asset/file/3411172/Andy_Ricker_chef.0.jpg" alt="Andy_Ricker_chef.0.jpg" align="left" style="line-height: 1.24;"><b>1)</b><b style="font-style: italic;"> Native</b><b> with Andy Ricker:</b></p>
<p>While Ricker is the go-to interviewee for everything concerning thai food, <a target="_blank" href="http://www.heritageradionetwork.org/episodes/7586-Native-Episode-17-Thailand-with-Andy-Ricker">Briana Kurtz's current installment of <i>Native </i>interviews the man behind all iterations of Pok Pok</a> as a way of learning more about the country and the culture, specifically in how he's seen it change over time and seasons.</p>
<p><q class="pullquote">Every time I come I end up finding something new. Sometimes it's not a dish, it's a product I hadn't seen before, or there's been an improvement on something. So for instance, right now it's strawberry season in Chiang Mai. And in the past, most of the strawberries I've had have been not good...I've had some of the strawberries lately and they've been very good, I don't know whether they've found a new variety, but there are whole villages that are growing strawberries.</q></p>
<p><img style=" alt=" align="left" src="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/3411176/beermenulogo.0.jpg"><b>2) New York State Grains and Beers:</b></p>
<p><a href="http://www.heritageradionetwork.com/episodes/7577-Beer-Sessions-Radio-Episode-252-Beer-Agriculture-NYC-Beer-Week-Preview" target="_blank">Jimmy Carbone brought Dietrich Gehring, an apple farmer-turned-brewer's kitchen pantry grower to talk about what goes into growing the local goods that are needed for brewing beer.</a></p>
<p><q class="pullquote">We're a fifth generation apple farm, and we started about four years ago, we put in an acre of hops, and we started fiddling around with growing barley in New York State, which hadn't been done in about 200 years, so, there's quite a learning curve there, and I think we've gotten a pretty good handle on that, so this year we were able to supply hops and barley to a couple of breweries, one was down here in Brooklyn, Other Half.</q></p>
<p><span></span><img style="line-height: 1.24;" align="left" alt="10609722_700559196732397_1436658617861704896_n.0.jpg" src="https://cdn1.vox-cdn.com/uploads/chorus_asset/file/3411182/10609722_700559196732397_1436658617861704896_n.0.jpg"><b style="line-height: 1.5;">3) Boobie Trap!</b></p>
<p><a style="line-height: 1.24;" href="http://www.heritageradionetwork.org/episodes/7572-Eating-Disorder-Episode-49-Boobie-Trap" target="_blank">Crazy Legs Conti and The Reverend Spiro of <i>Eating Disorder </i>spoke with Kristen North and Paul King, owners of Bushwick's Boobie Trap</a> about why the perennial bartenders decided to take a stab at running their own place.</p>
<p><q class="pullquote">The spot that I found was a corner, the rent was right, everything about it was great. Everything about it was great, and then everything dominoes and falls into place, you have your highs, your lows, your nervous breakdowns, I had like five...the name Boobie Trap actually came from the movie The Goonies, I get so many emails from people about women's rights...after that I was like, it's not that serious girls, it's from Goonies.</q></p>
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<p><img style="line-height: 1.24;" align="left" alt="Pringles_chips.0.JPG" src="https://cdn1.vox-cdn.com/uploads/chorus_asset/file/3411186/Pringles_chips.0.JPG"><b>4) Dave Arnold's Esoteric Cooking Tips of the Week:</b></p>
<p>On this week's episode of <i>Cooking Issues</i><a href="http://www.heritageradionetwork.org/episodes/7573-Cooking-Issues-Episode-196-Pringles-Caviar-Champagne-" target="_blank"> Arnold answers questions about doing exciting food science demos for kids</a>, online sources for kitchen-friendly chemicals. On Arnold's thoughts on his last meal on earth:</p>
<p><q class="pullquote">I don't know that I'd be hungry. I'd be so anxious, I don't know that I'd be all that hungry...I wouldn't necessarily go for the comfort food because there's not really much comfort to be had.</q></p>
<p><b style="line-height: 1.5;"><img src="https://cdn2.vox-cdn.com/uploads/chorus_asset/file/3411188/51eP9LRkDiL.0.jpg" alt="51eP9LRkDiL.0.jpg" align="left" style="font-weight: 400; line-height: 1.24;">5) The State of Brooklyn's Craft Distillers:</b></p>
<p><b style="line-height: 1.5;"></b><a target="_blank" href="http://www.heritageradionetwork.com/episodes/7579-In-the-Drink-Episode-115-Brooklyn-Spirits-Craft-Distilling-and-Cocktails-from-the-World-s-Hippest-Borough" style="line-height: 1.24; background-color: #ffffff;">Wholesome wine fellow Joe Campanale interviewed Peter Thomas Fornatale</a><span>, co-author of </span><i style="line-height: 1.5;">Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough.</i></p>
<p><i style="line-height: 1.5;"></i><q class="pullquote">We wanted to tell the stories of the twelve people at the time making exciting craft spirits in Brooklyn, but it's not just a book about the distillate, it a book that shows you at home how to use the distillate with recipes and clever ideas from bars about Brooklyn. We wanted to capture something about the cocktail culture in Brooklyn, which I think in some ways reflects the ideas going on with food here as well.</q></p>
<p>· <a sl-processed="1" href="http://www.heritageradionetwork.com/">Heritage Radio</a> [Official Site]<br>· <a sl-processed="1" href="http://ny.eater.com/tags/heritage-radio-network">All Coverage of Heritage Radio Network</a> [ENY]</p>
https://ny.eater.com/2015/2/15/8040427/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2015-02-01T12:08:18-05:002015-02-01T12:08:18-05:00Five Things You Missed on Heritage Radio This Week
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<img alt="Floyd Cardoz and Leiti Hsu" src="https://cdn.vox-cdn.com/thumbor/eflSvlbd4ZA9yWXGr5r7VXSVjtQ=/0x0:3264x2448/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/45603130/IMG_2140__1_.0.0.jpeg" />
<figcaption>Floyd Cardoz and Leiti Hsu</figcaption>
</figure>
<p>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:</p> <div>
<p><img style="line-height: 1.24;" align="left" alt="Screen_Shot_2015-01-26_at_3.0.jpg" src="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/3363110/Screen_Shot_2015-01-26_at_3.0.jpg"><b>1) @LastMinuteEatin</b> <b>and Hacking Opentable</b></p>
<p><b></b><span>Software engineer Jason Davis </span><a target="_blank" href="http://www.heritageradionetwork.org/episodes/7535-Tech-Bites-Episode-3-Hacking-OpenTable-for-Last-Minute-Reservations">spoke with <i style="line-height: 1.5;">Tech Bites</i> host Jennifer Leuzzi</a><span> about his twitter account @LastMinuteEatin, which posts last-minute reservations to highly-sought tables as they come available in real time, thanks to his well-written code</span>:</p>
<p><q class="pullquote">It sort of mimics the way my behavior would work, or anyone's behavior would work if you were looking for a table that day, so you have a hitlist of places that you really want to go to, presumably ones that are a little bit hard to get into, and then you check at four o'clock, and then and four-thirty, and then at five. The difference here is that @LastMinuteEatin actually checks a catalogue of hundreds of hundreds of restaurants in the city and furthermore it has statistics over which restaurants are the hardest to get into.</q></p>
<p><img src="https://cdn1.vox-cdn.com/uploads/chorus_asset/file/3363116/IMG_2140.0.jpg" align="left" style="line-height: 1.24;"><b style="line-height: 1.5;">2) Floyd Cardoz Talks White Street</b></p>
<p><a target="_blank" href="http://www.heritageradionetwork.org/episodes/7540-WORD-OF-MOUTH-Episode-57-Floyd-Cardoz" style="line-height: 1.24; background-color: #ffffff;">Chef Cardoz stopped by Leiti Hsu's show <i>Word of Mouth</i></a> for his "sixth, maybe seventh" time visiting Brooklyn in his life to talk about his soon-to-open restaurant in Bombay and the goings-on at White Street, in the mean streets of Tribeca:</p>
<p><q class="pullquote">I'm doing something that I want to do...very few modern [Bombay] restaurants celebrate Indian flavors, indian ingredients, indian food, so we are hoping to do that.</q></p>
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<p><img style="line-height: 1.24;" align="left" alt="1172717e93336da2835722e303a29dc1.0.jpg" src="https://cdn3.vox-cdn.com/uploads/chorus_asset/file/3363136/1172717e93336da2835722e303a29dc1.0.jpg"><b style="line-height: 1.5;">3) The Legendary Bruno De Conciliis</b></p>
<p><b style="line-height: 1.5;"></b><span>Joe Campanale invited his good friend and Campanian companion Bruno De Conciliis, winemaker and jazz enthusiast, to share his quixotic views on wine:</span></p>
<p><q class="pullquote">[Wine] is only a matter of the mood of the wine grower and the winemaker. To be safe would be easy. To set up a protocol and always do the same thing, you would get the same thing-but is this what we want? I want each single bottle of each single vintage shown differently, telling its own story.</q></p>
<p><img src="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/3363142/Paul-Shapiro-Chicken.0.jpg" alt="Paul-Shapiro-Chicken.0.jpg" align="left" style="line-height: 1.24;"><b style="line-height: 1.5;">4) Exploring Animal Welfare</b></p>
<p>Following up on the <i>New York Times</i> piece on poor conditions and practices in taxpayer-funded livestock research labs, HRN Director <a target="_blank" href="http://www.heritageradionetwork.org/episodes/7513-The-Farm-Report-Episode-217-Exploring-Animal-Welfare">Erin Fairbanks spoke to Paul Shapiro of the Farm Animal Protection of the Humane Society</a> about some of the problems and hypocrisy within the industrial farming system:</p>
<p>[Photo: <a href="http://en.wikipedia.org/wiki/Paul_Shapiro_%28activist%29#mediaviewer/File:Paul-Shapiro-Chicken.jpg" target="_blank">Mathew B. Reese</a><span>]</span></p>
<p><q class="pullquote">The meat industry is so reliant on federal handouts that it takes huge numbers of taxpayer dollars to fund this Meat Industry Research Center...The meat industry can't pay for its own R&D but has to rely on the government? Why should it get that kind of handout?...It's a kind of industry that loves to tout libertarianism but when it comes to wanting socialism in the form of government handouts, they have their hands cupped and out.</q></p>
<p><img style="line-height: 1.24;" align="left" src="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/3363146/Brooklyn_Bridge_Postdlf.0.jpg"><b style="line-height: 1.5;">5) Budding Brooklyn Breweries</b></p>
<p>Local beer socialite and suds and good buds ombudsman <a href="http://www.heritageradionetwork.com/episodes/7467-Beer-Sessions-Radio-Episode-250-New-Breweries-in-Brooklyn-" target="_blank">Jimmy Carbone called a gathering of some of Brooklyn's newest brewers</a>, the folks behind Braven Brewing of Bushwhack, Threes Brewing in Gowanus, and Folksbier Brewery in Carroll Gardens. Here's Travis Kauffman, formerly of Frankies 457, on growing slow:</p>
<p><q class="pullquote">My approach was the slow roll. I wanted to open a brewery with the least amount of money possible and really just got the smallest brewery you could get, and started the process to get the license and did it over several years, and opened the brewery, started making beer, did pilot brews, and now we're at the point where we're ready to start serious distribution and start hiring staff and really build the business.</q></p>
<p> </p>
</div>
<ul>
<li><a href="http://www.heritageradionetwork.com/" target="_blank" sl-processed="1">Heritage Radio [Official Site]</a></li>
<li><a href="http://ny.eater.com/tags/heritage-radio-network" target="_blank" sl-processed="1">All Coverage of Heritage Network Radio [ENY]</a></li>
</ul>
https://ny.eater.com/2015/2/1/7957255/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2014-12-07T10:46:37-05:002014-12-07T10:46:37-05:00Five Things You Missed on Heritage Radio This Week
<figure>
<img alt="Steve Cuozzo" src="https://cdn.vox-cdn.com/thumbor/aACWu5rkPmGdceHa-IwcYzO0zuA=/110x0:1888x1334/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/44289664/cuozzocover__1_.0.0.jpg" />
<figcaption>Steve Cuozzo | <a href='http://www.heritageradionetwork.org/episodes/7268-All-in-the-Industry-Episode-45-NY-Post-Restaurant-Critic-Steve-Cuozzo'>NY Post</a></figcaption>
</figure>
<p>Five great stories you may have missed on Heritage Network Radio.</p> <p><b>1) <a style="line-height: 1.24;" href="http://www.heritageradionetwork.org/episodes/7268-All-in-the-Industry-Episode-45-NY-Post-Restaurant-Critic-Steve-Cuozzo">Radio Cuozzo</a></b></p>
<p> </p>
<p>Restaurant Industry PR veteran Shari Bayer, host of <i>All in the Industry</i>, spoke with New York Post restaurant critic Steve Cuozzo about his pet peeves, and the problem with reviewing moving targets:</p>
<p><q class="pullquote">All restaurant reviewers typically focus on what's new. For every critic- how new is too new? Can you reasonably write about a new restaurant after 3 weeks? A month? 6 months? Restaurant reviews are unlike any other form of criticism because the product is never the same. Every restaurant meal is a different product and a different experience. When you go to a restaurant you're not really buying a meal, you're buying a memory</q></p>
<p> </p>
<p><b><span>2) </span><a style="line-height: 1.24;" href="http://hrn.herokuapp.com/episodes/7250-Snacky-Tunes-Episode-210-Greenpoint-Fish-Lobster-Co-and-Memoryy" target="_blank">Breaking Down Catfish in Greenpoint</a></b></p>
<p>Darin Bresnitz of <i>Snacky Tunes</i> checks in with Adam Geringer-Dunn and Vincent Milburn of Greenpoint Fish and Lobster Co. to talk about how the business has been going, and how splitting their space between full-service food and raw sales has worked out for them as a small but growing fish shop. Space limitations don't just limit how many they can serve on a busy brunch day though:</p>
<p><q class="pullquote">With that [30-pound catfish], the head and the frame was too big even to stick in our pot. We had to chop it up and stick it in to make fish stock, but normally we'll take the collars of everything. The catfish collar wasn't really that great, I've been getting these amazing blue catfish from some guy in the Chesapeake that my cousin knows and they are an invasive species, so there's not restriction on them, they're just pulling them out of the water constantly, and it's delicious, it doesn't have that muddy flavor that the Mississippi catfish have.</q></p>
<p> </p>
<p><b style="line-height: 1.5;">3) </b><a style="line-height: 1.24;" href="http://www.heritageradionetwork.org/episodes/7267-WORD-OF-MOUTH-Episode-53-Thomas-Chen-Tuome-the-accountant-turned-chef" target="_blank"><b>Thomas Chen of Tuome</b></a></p>
<p>Leiti Hsu of <i>Word of Mouth</i> spoke to accountant-turned-chef and veteran of Eleven Madison Park and Commerce about his three month-old East Village spot Tuome. The chef has an enviable 100% ownership stake in the spot, and it's evident in how he planned out the spot that he came from a financial background:</p>
<p><q class="pullquote">Going into any restaurant is certainly a big risk, especially when I'm the only owner, going into a smaller restaurant obviously there's less risk involved, because of the lower amount of costs I need to open the restaurant.</q></p>
<p><b><span>4) </span><a style="line-height: 1.24;" href="http://www.heritageradionetwork.com/episodes/7265-In-the-Drink-Episode-108-George-Hock" target="_blank">George Hock of Barchetta</a></b></p>
<p>Joe Campanale talks contstructing a focused Italian wine list with George Hock, Wine Director and General Manager of the newly-opened Barchetta, the new Dave Pasternak project that features a Sicilian-focused wine list. Here's Hock on the regionality of Italian wines:</p>
<p><q class="pullquote">All of Italy is esoteric if you think about it- every region and town has its own grapes meant to go with its own food.</q></p>
<div><br></div>
<p><b style="line-height: 1.5;">5) </b><a style="line-height: 1.24;" href="http://www.heritageradionetwork.com/episodes/7256-Cutting-the-Curd-Episode-202-From-the-Farm-to-the-Cheese-Shop" target="_blank"><b>The World of Cheese Importing and Distribution</b></a></p>
<p>This week's <i>Cutting The Curd </i>featured Eataly Cheesemonger Greg Blais and Anne Saxelby speaking with two bigwigs of the cheese importing world, Debra Dickerson of Tomales Bay Foods and Adam Moskowitz of Larkin Cold Storage, a multifaceted warehouse operation based in Long Island City that juggles warehousing, importing and distribution for some of the most popular cheeses in the country. Here's Moskowitz on the difficulty of tracking down hard to find cheeses while keeping a cold chain intact:</p>
<p><q class="pullquote">You're acting as an importer, you're plotting, planning, you're allocating for yourself...You can have a dialogue with the maker, you can have a dialogue with the importer, but you still need the supply chain to get the product from point A to point B...it's a herculean task, who wants to buy a bunch of trucks? Who wants to manager that?</q></p>
https://ny.eater.com/2014/12/7/7347797/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2014-11-23T12:00:02-05:002014-11-23T12:00:02-05:00Five Things You Missed on Heritage Radio This Week
<figure>
<img alt="David Waltuck" src="https://cdn.vox-cdn.com/thumbor/B8q62h7pprSyEixtjcoZjZHejo8=/0x0:640x480/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/44213894/image1.0.0.jpeg" />
<figcaption>David Waltuck</figcaption>
</figure>
<p>Five great stories you may have missed on Heritage Network Radio.</p> <p><b>1) <a target="_blank" href="http://www.heritageradionetwork.org/episodes/7183-Eating-Disorder-Episode-41-Magician-Rogue">Rogue Magic Bar's Head Magician and Owner<br></a></b><i>Eating Disorder </i>welcomed Rogue, the proprietor of Queen's only magic and drinks bar, Rogue Magic Bar, within Panda Asian Bistro. The <i>America's Got Talent</i> star talks about the concept of the place:<br><q class="pullquote">We do close-up magic in the bar and around the restaurant, and the second floor is actually a theater...It's Halloween/Magic themed so we have gargoyles, owls, webs throughout the whole place, very very dimly lit, black-lit, like I said a lot of magic and smoke...specialty drinks that actually my fiancé created, some magical stuff that actually change color, go on fire, smoke up, they levitate the drinks, which is really wild.</q><b></b></p>
<p><b>2) <a target="_blank" href="http://www.heritageradionetwork.org/episodes/7172-The-Morning-After-Episode-129-Talia-Baiocchi">Talia Baiocchi of <i>PUNCH</i></a></b><b><br></b>Sari Kamin and Jessie Kiefer of <i>The Morning After </i>spoke with the Editor in Chief of <i>PUNCH</i> and author of <i>Sherry: The Wine World’s Best-Kept Secret</i>, Talia Baiocchi. The NYU journalism student and former Eater writer shared her backstory of coming up in the spirits industry, why she chose Sherry as the subject of her first book. On receiving nasty comments and criticism about her writing online:<br><q class="pullquote">There’s a lot of that. The wine world is a funny place…I’m actually glad that that all happened, because I kind of grew up on Eater and I didn’t have all the answers and I made a lot of mistakes, and I was being honest about what my opinion was, and it was really hard—there are people who are incredibly intense about details and facts, and this is so important and something I respect so deeply about the wine world, but if someone has a different opinion, someone else in wine, it is somehow an attack on them as a person. People align themselves in wine with certain things and it becomes a part of their identity, so when you say something that is at odds with that, it’s almost like attacking them as a person.</q><b></b></p>
<p><b>3) <a target="_blank" href="http://hrn.herokuapp.com/episodes/7186-Sharp-Hot-Episode-59-Cheese-Grotto-creator-Jessica-Sennett">The Cheese Grotto</a></b><b><br></b>Chef Emily Peterson of <i>Sharp & Hot </i>spoke with cheese industry veteran and educator Jessica Sennett about her Kickstarter campaign for the Cheese Grotto, a device for optimally storing cheeses in homes and restaurants. Here’s Sennett on the humidor system she has developed:<br><q class="pullquote">Essentially, we’re taking those basic ideas of airflow and humidity and we’ve designed this product that will extend the shelf life of your cheese in the fridge or outside of the fridge in the environment that will have the temperature of 40-50 degrees…you can actually age certain types and styles of cheese in your fridge.</q><b></b></p>
<p><b>4) <a target="_blank" href="http://www.heritageradionetwork.org/episodes/7173-Snacky-Tunes-Episode-208-Root-Bone-Bad-Credit-No-Credit%20">Team Root & Bone</a></b><b> <br></b>On <i>Snacky Tunes </i>this week, Greg Bresnitz interviewed the duo behind Root & Bone, Jeff McInnes and Janine Booth. Here’s Booth with her thoughts on the differences between cooking for crowds in Miami and New York:<br><q class="pullquote">New Yorkers definitely know their food, everyone’s a critic, everyone knows exactly what they want out of something, and so in that sense, we have tough critics, but at the same time, everyone’s been really enjoying what we’ve been putting out.</q><b></b></p>
<p><b>5) <a target="_blank" href="http://www.heritageradionetwork.com/episodes/7153-WORD-OF-MOUTH-Episode-53-David-Waltuck">David Waltuck of élan</a></b><b><br></b>Leiti Hsu of <i>Word of Mouth</i> spoke with chef David Waltuck, formerly of Chanterelle, about the roots and goings on of his new spot élan. Waltuck, who sounds surprisingly like Dustin Hoffman, who has featured artists as guest designers for his menu and features Chuck Close’s face on a 16-foot tapestry facing the bar at élan, once hired an all-female staff of dancers based near Chanterelle:<br><q class="pullquote">One of the things that was sort of a specialty of our Chanterelle was to hire an eclectic group of servers…[women] before there were female servers in basically any high-end restaurant, I believe Four Seasons was ahead of us.</q></p>
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https://ny.eater.com/2014/11/23/7270969/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2014-11-09T10:02:02-05:002014-11-09T10:02:02-05:00Five Things You Missed on Heritage Radio This Week
<figure>
<img alt="Chef Evan Hanczor" src="https://cdn.vox-cdn.com/thumbor/ND4ccyRODmjc_IIPBobKle5voeI=/0x518:3455x3109/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/43759166/EVAN-B_W.0.0.jpg" />
<figcaption>Chef Evan Hanczor</figcaption>
</figure>
<p>Five great stories you may have missed on Heritage Network Radio.</p> <p><a href="http://www.heritageradionetwork.com/" sl-processed="1">Heritage Radio</a> 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:</p>
<p><br><b>1) <a style="line-height: 1.24;" href="http://www.heritageradionetwork.org/episodes/7123-Eating-Matters-Episode-9-The-Role-of-Chefs-in-Food-Policy-Issues" target="_blank">Chefs and Food Policy Issues</a></b>:<br><i>Eating Matters' </i> 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:</p>
<p><q class="pullquote">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.</q></p>
<p> </p>
<p><b>2) <a href="http://www.heritageradionetwork.org/episodes/7112-WORD-OF-MOUTH-Episode-51-John-Fraser" target="_blank">John Fraser on <i>Word of Mouth</i></a></b>:<br>Chef John Fraser of <a class="sbn-auto-link" href="http://ny.eater.com/venue/dovetail">Dovetail</a>, Narcissa, and once of a little pop-up named <a class="sbn-auto-link" href="http://ny.eater.com/venue/what-happens-when">What Happens When</a>, 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:</p>
<p><q class="pullquote">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?'</q><br><b></b></p>
<p><b>3) <a href="http://www.heritageradionetwork.org/episodes/7093-Joshua-David-Stein-Variety-Hour-Half-Hour-Episode-9-Montreal-v-NYC-The-Great-Bagel-Debate-Now-with-Klezmer-" target="_blank">Montreal Bagels vs New York Bagels</a>:</b><br>On this week's <i>Joshua David Stein Variety Hour...Half Hour</i>, 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:</p>
<p><br><q class="pullquote">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!</q><br><b></b></p>
<p><b>4) <a href="http://www.heritageradionetwork.org/episodes/7095-Mimi-Sheraton" target="_blank">Mimi Sheraton on <i>Radio Cherry Bombe</i></a>:</b><br>Veteran food writer and former <i>New York Times</i> food critic Mimi Sheraton joined the team at <i>Radio Cherry Bombe</i> to talk about how she came into form as a food writer. Here's Sheraton on balancing focus and approachability:</p>
<p><br><q class="pullquote">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</q><br><b></b></p>
<p><b>5) <a href="http://www.heritageradionetwork.org/episodes/7110-In-the-Drink-Episode-107-Dane-Campbell" target="_blank">Musket Wine</a>:</b><br>Joey Campanale talked somm-to-somm wine biz with Dane Campbell, Head Sommelier at <a class="sbn-auto-link" href="http://ny.eater.com/venue/the-musket-room">The Musket Room</a> 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:</p>
<p><br><q class="pullquote">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.</q></p>
https://ny.eater.com/2014/11/9/7180797/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2014-11-02T09:46:35-05:002014-11-02T09:46:35-05:00Five Things You Missed on Heritage Radio This Week
<figure>
<img alt="Sari Kamin, Gabrielle Hamilton and Jessie Kiefer" src="https://cdn.vox-cdn.com/thumbor/hZ89RyO1UtKVmiGRK60JZscqYUs=/0x63:508x444/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/43268458/Screen_Shot_2014-10-26_at_1.51.27_AM.0.0.png" />
<figcaption>Sari Kamin, Gabrielle Hamilton and Jessie Kiefer</figcaption>
</figure>
<p>Five great stories you may have missed on Heritage Network Radio.</p> <p><a style="background-color: #ffffff;" sl-processed="1" href="http://www.heritageradionetwork.com/">Heritage Radio</a> 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:</p>
<p><br><b>1) </b><a style="line-height: 1.24;" href="http://www.heritageradionetwork.org/episodes/7046-The-Morning-After-Episode-126-Gabrielle-Hamilton" target="_blank"><b>Gabrielle Hamilton on the Prune Cookbook</b></a>:<br>On this week's episode of <i>The Morning After</i>, Chef Gabrielle Hamilton talks about the followup to her self-made culinary memoir <i>Blood, Bones and Butter,</i>the recipe book to her restaurant, Prune<i>. </i>In the interview, she discusses why she wanted to keep recipes out of her first book, and traces the culinary roots of her cooking, one of which being simple frugality:<q class="pullquote">We use a lot of nubs and tips and ends and cut around the bruised part and if it's a little wilted it's still perfectly good, and I run a business, a restaurant, which, maybe you don't know, you don't make money, you've just got to find money by not throwing shit away, so there's a lot of what we call ‘perfectly good material left in those onion tops or the zucchini tops or Parmesan rinds, egg whites. Don't throw it away, I can at least make family meal out of it if not make something profitable out of it.</q><b style="line-height: 1.5;"></b></p>
<p><b style="line-height: 1.5;">2) </b><a href="http://www.heritageradionetwork.com/category_posts/923-Womens-World-Baking" target="_blank"><b>Greenmarket Bakery Empire Hot Bread Kitchen</b></a><b style="line-height: 1.5;">:<br></b>Following a career promoting human rights, Jessamyn Rodriguez entered the world of social enterprise with Hot Bread Kitchen, an NYC-based immigrant women's baking collective, teaching English and business management classes alongside baking skills, the edible result of which is available at the NYC Greenmarkets. Check out her profile on HRN to hear about starting a business under the Metro North Railroad, starting a culinary incubator alongside her business, and facing the daily ups and downs of the industry:<q class="pullquote">So there are days that I walk in and women are training women and we're making these wonderful ethnic breads and I'm like ‘this is it, it's working, this is the dream and this is what I'd thought it would be over a decade ago' and then there are days that I come in and I was like ‘what the hell was I thinking this is not what the dream is!</q><br><b>3) </b><a href="http://www.heritageradionetwork.com/episodes/7064-Roberta-s-Radio-Episode-7-Looking-Back-Roberta-s-Staff-Stories" target="_blank"><b>Tales of Roberta's Past</b></a><b>:<br></b>Roberta's Co-owner Brandon Hoy got his employees to share some of their favorite Roberta's service and non-service memories on this week's episode of <i>Roberta's Radio</i>, the show that is the Roberta's equivalent of Thomas Keller's closed-circuit Per Se-to-French Laundry Kitchen television surveillance system. Obviously there are loads of drug references, so this one ain't for the kids! Here's one tale:<q class="pullquote">It was new years...and I was drinking but in comparison to every other person here I was dead sober, I could have flown an airplane compared to everyone else, but it was the end of the night and literally the entire dining room, everyone was on top of their table, and I was like, ah shit, I haven't dropped a lot of these checks yet, so I had to kind of shake a couple ankles and some other things.</q><b style="line-height: 1.5;"></b></p>
<p><b style="line-height: 1.5;">4) </b><b style="line-height: 1.24;"><a style="line-height: 1.24;" href="http://www.heritageradionetwork.org/episodes/7063-Sharp-Hot-Episode-56-Rosie-Schaap-author-of-the-weekly-NYTimes-Magazine-column-Drink-" target="_blank">Rosie Schaap of <i>NYTimes Magazine</i> Column "Drink</a></b><b style="line-height: 1.24;">:</b><b style="line-height: 1.24;"><a style="line-height: 1.24;" href="http://www.heritageradionetwork.org/episodes/7063-Sharp-Hot-Episode-56-Rosie-Schaap-author-of-the-weekly-NYTimes-Magazine-column-Drink-" target="_blank">"<br></a></b><span>On this week's episode of </span><i style="line-height: 1.5;">Sharp & Hot,</i><span> Emily Peterson spoke with Rosie Schaap about her approach to writing about drinks in light of the recent holidays:</span><q class="pullquote">When I was a teenage girl I was one of those kids always making crazy concoctions in the kitchen and ordering crazy herbs in the mail. I was a wannabe witchy kid. As I've grown older, in a way, making cocktails now does that for me.</q><b style="line-height: 1.5;"></b></p>
<p><b style="line-height: 1.5;">5) </b><a href="http://www.heritageradionetwork.org/episodes/7052-Dana-Cowin" target="_blank"><b>Dana Cowin on <i>Radio Cherry Bombe</i></b></a><b style="line-height: 1.5;"><i>:<br></i></b><i>Food & Wine</i> editor-in-chief Dana Cowin spoke to Julia Turshen of <i>Radio Cherry Bombe</i> about her first cookbook, <i>Mastering My Mistakes in the Kitchen,</i>and her process toward learning to cook for herself, drawing on the expertise of the talents she covered for the magazine:<q class="pullquote">I grew up in a non-food family, nobody cooked...I'm exposed to chefs and great cooking every single day of my life, and that actually allowed me to never learn how to cook, but I do love having people over, I do love entertaining, and so I cook for them, I would cook for them all the time, and every time I would cook, I would do something wrong, like head-bangingly wrong, like, not a little bit wrong, but stupidly wrong...I decided I was a little bit sick of it. And it had never really occurred to me that I could get better until I really got sick of making these mistakes...and so I reached out, over the initial embarrassment, and I went to Dave Chang and Thomas Keller and Tom Colicchio and Mario Batali, and say, ‘you're not going to believe this, but I really need your help, I don't know how to cook.</q></p>
<p><b style="line-height: 1.5;"></b></p>
https://ny.eater.com/2014/11/2/7145769/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2014-10-26T12:13:21-04:002014-10-26T12:13:21-04:00Five Things You Missed on Heritage Radio This Week
<figure>
<img alt="Ruth Reichl" src="https://cdn.vox-cdn.com/thumbor/0lRE42ijK088nSoP1RVOJupDJh0=/7x0:943x702/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/42755998/ruth-reichl-photo_custom-967f4e59ef7b1448fb1bd45408ce2d006d5ac730-s6-c30.0.0.jpg" />
<figcaption>Ruth Reichl</figcaption>
</figure>
<p>Five great stories you may have missed on Heritage Network Radio.</p> <p><a href="http://www.heritageradionetwork.com/" sl-processed="1">Heritage Radio</a> 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:</p>
<p><br><b>1) <span><a target="_blank" href="http://www.heritageradionetwork.org/episodes/7021-Beer-Sessions-Radio-Cider-Sessions-2014-Cider-Week-NYC-Preview">Cider Week Returns to NYC and Beer Sessions Radio</a>:<br></span></b>Unnofficial Suds and Good Buds Ombudsman Jimmy Carbone of Jimmy's No.43 gathered a team of cider insiders to discuss the state of cider in America on this week's episode. They taste through single-varietal ciders with input from the likes of Claire Paparazzo, formerly of Blue Hill, Food Writer Rowan Jacobsen, and Dan Wilson of Slyboro Cider. Here's Steve Wood of Farnum Hill Cider on the unique qualities of the Kingston Black apple, the unusually distinctive cider apple:</p>
<p><q class="pullquote">It's been reputed for a long time in the UK for making a good single-varietal cider, for having a good balance of acid, tannins and sugars, for making a cider on its own...Kingston Black does what it does on its own, but it does it while being extremely expressive of where it's grown.</q><b></b></p>
<p><b>2) <a target="_blank" href="http://www.heritageradionetwork.com/episodes/6987-The-Main-Course-Episode-218-Fortunato-Nicotra">Felidia's Fortunate Nicotra on <i>The Main Course</i></a>:<i><br></i></b>HRN and Heritage Foods USA Founder Patrick Martins talked to 20 year NYC restaurant industry veteran and Executive Chef of UES Italian spot Felidia about developing their own line of gluten free pasta as a response to demand and dissatisfaction with available options:<br><q class="pullquote">We started to see something was starting to change maybe six or seven years ago, I don't remember having all these problems about ‘gluten free' until about 2006 or 2007. And then one day in one service we have like six or seven people asking for ‘gluten free,' and we are not prepared for that. So people coming into an Italian restaurant and wanting a gluten free dinner were not going to have the best that we can offer. To say ‘Ok, no pasta,' there was something wrong there.</q><a href="http://www.heritageradionetwork.com/episodes/6987-The-Main-Course-Episode-218-Fortunato-Nicotra" target="_blank"><br></a><b>3) <a target="_blank" href="http://hrn.herokuapp.com/episodes/6990-The-Morning-After-Episode-125-Semilla">Wiliamsburg's Semilla</a>:</b><br>Jessie Kiefer and Sari Kamin of <i>The Morning After</i> talked going from popup to brick and mortar with the team formerly behind Chez Jose and currently behind Semilla, Pam Yung and Jose Ramirez-Ruiz:<br><q class="pullquote">It was really heavily influenced by our time in Europe, but also it was heavily influenced by a lot of the things about the dining scene in New York that we really didn't like, where you go to a lot of the big restaurants and it's almost like robotic, the experience that you have, and we wanted to create something that felt real...so when we got the opportunity to do Semilla, we said, let's try to not change the whole concept, when it's not broken, why fix it?</q><a href="http://hrn.herokuapp.com/episodes/6990-The-Morning-After-Episode-125-Semilla" target="_blank"><br></a><b>4) <a target="_blank" href="http://www.heritageradionetwork.com/episodes/6991-Joshua-David-Stein-Variety-Hour-Half-Hour-Episode-7-Critic-on-Critic-Plus-A-Musical-Turkey-Hunt">Critic Talk with Adam Platt</a>:</b><br>This week's episode of the <i>Joshua David Stein Variety Hour...Half Hour </i>featured interviews with fellow critics Moira Hodgson and NY Magazine's Adam Platt. Here's Adam Platt on the state of reviews today:<br><q class="pullquote">When I started doing this for <i>New York Magazine</i>, the restaurant reviews were really tentpoles...and now I'm told that online, people don't really read reviews anymore. There's too much competition. And also with the website that NY has, they've pitched it to sort of a national audience, so food in that sort of buzzing, fashionista, recap of Game of Thrones...you know, a little review of a fried chicken joint is not going to gain a lot of attention, although frankly, if you want to review something that gets some attention, review a fried chicken joint.</q><a href="http://www.heritageradionetwork.com/episodes/6991-Joshua-David-Stein-Variety-Hour-Half-Hour-Episode-7-Critic-on-Critic-Plus-A-Musical-Turkey-Hunt" target="_blank"><br></a><b>5) </b><a target="_blank" href="http://www.heritageradionetwork.org/episodes/6999-Ruth-Reichl"><b>Ruth Reichl</b></a><b>:<br> </b>Speaking of a meeting of critics, check out Ruth Reichl's visit to <i>Radio Cherry Bombe</i> this week, featuring host Julia Turshen bringing the pages of <i>Radio Cherry Bombe</i> to life:<br><q class="pullquote">If you're going to be in food you really have to study your own appetites.</q></p>
<p><b></b></p>
https://ny.eater.com/2014/10/26/7072939/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry2014-10-19T13:00:01-04:002014-10-19T13:00:01-04:00Five Things You Missed on Heritage Radio This Week
<figure>
<img alt="The Hattie Carthan Market" src="https://cdn.vox-cdn.com/thumbor/fZGETjIScofTPHkm91ZFkOgj3X4=/0x0:1032x774/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/42235162/10495375_284715471714667_9160952608958823716_o.0.0.jpg" />
<figcaption>The Hattie Carthan Market</figcaption>
</figure>
<p>Five great stories you may have missed on Heritage Network Radio.</p> <p><a href="http://www.heritageradionetwork.com/" style="background-color: #ffffff;">Heritage Radio</a> 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:</p>
<p><b>1) <a target="_blank" href="http://www.heritageradionetwork.org/category_posts/883-What-s-in-an-Oyster-" style="line-height: 1.24;">The Loss of the Indigenous NYC Oyster</a></b><b><a target="_blank" href="http://www.heritageradionetwork.org/category_posts/883-What-s-in-an-Oyster-" style="text-decoration: underline; line-height: 1.24;">:</a></b></p>
<p><span>A pair of HRN reporters attended an event at the BBG hosted by the BOP, (respectively the Brooklyn Botanical Garden and the Billion Oyster Project, a student-run NYC local oyster revitalization effort)</span>. Though nineteenth century New York Happy Houred its indigenous oysters to death, the BOP is trying to slowly reintroduce them as a means of water purification, with edibility being a distant hope given the oysters' daunting task:</p>
<p> </p>
<blockquote class="blockquote">You figure those billion oysters will filter the standing water in the harbor once every three days.</blockquote>
<p> </p>
<p><b>2) <a target="_blank" href="http://www.heritageradionetwork.org/episodes/6929-The-Farm-Report-Episode-224-Farmer-Yon-of-The-Hattie-Carthan-Market" style="line-height: 1.24;">Bed Stuy's Hattie Carthan Community Farmers Market:</a></b></p>
<p>HRN Executive Director Erin Fairbanks spoke with Farmer Yon, Yonette Fleming, founder of the Hattie Carthan Market, a community revitalization project and educational farm in Bed Stuy. She spoke about getting youths engaged in growing and caring about their food and their community:</p>
<p> </p>
<blockquote class="blockquote">In order to be sustainable, sustainability has to do with the perpetuation of practices into the continuing generations, and so in order to do that work I had to call the youths in my community who were visibly not attracted to urban agriculture at all because of that historic wounding that has been done to many communities of color around agriculture, so it was a plan to involve the youths in working the land but also in nurturing them and healing the ecological rift that was created because of some of our historical occurrences.</blockquote>
<p> </p>
<p><b>3) <a target="_blank" href="http://hrn.heroku.com/episodes/6967-Roberta-s-Radio-Episode-5-Adam-Kuban-of-Slice-and-Margot-s">Pizza Boy Adam Kuban</a><a target="_blank" href="http://hrn.heroku.com/episodes/6967-Roberta-s-Radio-Episode-5-Adam-Kuban-of-Slice-and-Margot-s" style="background-color: #ffffff; text-decoration: underline;">:</a></b></p>
<p>Founder of the blog <i>Slice</i> and the bar-stlye pizza pop-up Margo's was on this week's episode of <i>Roberta's Radio</i>, the radio show of, by, and about the goings on at Roberta's Pizza. On his preferred method of booking his pop-up events, ticketing:</p>
<p> </p>
<blockquote class="blockquote">There are people online who are like, ‘what is this bullshit, I gotta buy tickets for pizza?'...I sell tickets strictly because I can do about 30 pizzas.</blockquote>
<p> </p>
<p><b><span>4) </span><a target="_blank" href="http://www.heritageradionetwork.org/episodes/6966-Beer-Sessions-Radio-Episode-235-The-Beer-Freshness-Episode" style="line-height: 1.24;">Drinking to Avoid Stale Beer:</a></b></p>
<p>Community Beerman Jimmy Carbone of Jimmy's No.43 hosted Dave Brodrick of Blind Tiger, author John Holl, writer Jake Davis and Sam Richardson of Other Half Brewing to talk about the issue of freshness in canned and bottled beer:</p>
<p> </p>
<blockquote class="blockquote">There are so many new breweries on the shelves piling up. It puts a lot of onus on the customers to pay attention to who's doing it the right way and get to know where they buy their beer. There are so many brands and you just don't know how long they're been sitting there.</blockquote>
<p> </p>
<p><b><span>5) </span><a target="_blank" href="http://www.heritageradionetwork.org/episodes/6961-Cooking-Issues-Episode-185-The-Future-of-Meat" style="line-height: 1.24;">Sous Vide in a Sink and a NYC Apartment Charcuterie</a><a target="_blank" href="http://www.heritageradionetwork.org/episodes/6961-Cooking-Issues-Episode-185-The-Future-of-Meat" style="line-height: 1.24; background-color: #ffffff;">:</a></b></p>
<p>On this week's episode of <i>Cooking Issues</i>, Dave Arnold answered his usual slew of listener questions this week, which featured an explanation of how curing charcuterie in an NYC apartment might work and how to build a sous vide bath in a three-compartment sink:</p>
<p> </p>
<blockquote class="blockquote">You have to remember that you're never heating all the way to the bottom of your tank, especially if you've got food down there.</blockquote>
https://ny.eater.com/2014/10/19/7002465/five-things-you-missed-on-heritage-radio-this-weekPeter C. Henry