Eat Your Words

Cinco de Mayo may be a misunderstood holiday, but that doesn’t mean it can’t be a reason to celebrate Mexican culinary traditions. Today on Eat Your Words, guest host Talia Ralph is joined by Fany Gerson, co-owner of Dough, owner of La Newyorkina and author of two cookbooks – Paletas and My Sweet Mexico. Fany knows her stuff when it comes to the cuisine of Mexico, especially sweets. Tune in and get an inside look at Mexican desserts and what makes them so unique. This program was sponsored by Whole Foods Market. “You could write a whole encyclopedia on Mexican desserts!” [10:00] –Fany Gerson on Eat Your Words

Why will soil save us? Kristin Ohlson has the answer. Kristin, the author of The Soil Will Save Us: How Scientists, Farmers, and Foodies Are Healing the Soil to Save the Planet, is this week’s guest on Eat Your Words with host Cathy Erway. Tune in for an in-depth conversation on soil science, climate change and sustainably minded farming. Did you know 80 billion tons of carbon has been lost from the worlds soil? Get an inside look at soil and its importance in agriculture today. This program was sponsored by Tabard Inn. “Soil microorganisms get carbon fuel from the plants and create a carbon glue that holds together pieces of soil and organic matter deep down to create a habitat for themselves and control flow of water in the soil. It creates a honeycomb structure in the soil.” [06:00] “Scientists estimate that 80 billion tons of carbon have been lost from the worlds soil. That started thousands of years ago.” [12:00] –Kristin Ohlson on Eat Your Words

This week on Eat Your Words, Cathy speaks to Arlo Crawford, author of A Farm Dies Once A Year. Arlo tells us about his book, and after the break he and Cathy discuss how farming apprentices have changed throughout the years. This program has been sponsored by Bonnie Plants. Today’s music provided by Four Lincolns. “A farm is always going to come to an end, a season is always going to come to an end.” [10:20] –Arlo Crawford on Eat Your Words

There’s so much to explore in the cuisine of Morocco. From mint tea to cous cous – the gastronomic culture of Morocco is rich with tradition and innovation. This week on Eat Your Words, Cathy Erway is joined by Kitty Morse, author of Mint Tea and Minarets: A Banquet of Moroccan Memories. They chat about the culinary staples of the North African city and explore the rise in interest of Mediterranean cuisine at large. This program was sponsored by Rolling Press. “Mint Tea has become the natural beverage of Morocco and here we make it with fresh mint. There’s a difference between Moroccan and Tunisian mint tea, where they use dried mint. It’s not sprigs we use in Morocco it’s bunches!” [20:00] “When I want comfort food I go directly to Moroccan food!” [29:00] –Kitty Morse on Eat Your Words

Did you know Abraham Lincoln cooked!? Did you know his favorite childhood food was gingerbread? Was Lincoln a foodie? Take a culinary trip to the 1800’s as author Rae Katherine Eighmey joins Cathy Erway on a special episode of Eat Your Words. Rae is the author of Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times, a historical cookbook and culinary biography. Hear how food was different — and the same — back in the 1800’s and get some insight into the culinary life of one of America’s favorite presidents. This program was sponsored by White Oak Pastures. “Lincoln is quoted as saying ‘People should eat foods that agree with them and apples agree with me!’ ” [24:00] –Rae Katherine Eighmey on Eat Your Words

This week on Eat Your Words, Cathy invites Allison Kave into the studio, founder of First Prize Pies, and author of First Prize Pies. Allison jumped in to the world of pies after winning a pie bake-off in 2009, and spontaneously became a baker. Tune in to hear all about her delicious recipes! This program has been sponsored by Le Creuset. Today’s music provided by Idgy Dean. Image from First Prize Pies “I feel like New York keeps getting smaller in the sense that I keep meeting more people and everyone seems to know each other, and I really love that.” [4:55] Allison Kave on Eat Your Words

This week on Eat Your Words, Cathy interviews New York apiarist Meg Paska. Meg was instrumental in the legalization of beekeeping in New York City. Tune in to hear about Meg’s beekeeping experience, and about her new book, The Rooftop Beekeeper: A Scrappy Guide to Keeping Urban Honeybees. This program has been sponsored by Whole Foods Market. Today’s music provided by Pamela Royal. “I’ve noticed that bees really do much better in the city [than on a rural farm].” [6:45] Meg Paska on Eat Your Words

Author of Natural Prophets, Joe Dobrow is a marketing expert who served as the head of marketing for a number of natural foods brands such as Whole Foods, Balducci’s, and more. Cathy interviews Joe about his book, and about the changes that the natural foods industry has undergone over the past few decades. This program has been sponsored by Whole Foods Market. Today’s music provided by The California Honeydrops. Image from Natural Prophets “I’m really hard-pressed to think of any other industry out there that is as vibrant, that has created as much wealth, but that has hung onto its values in the way that this one has.” [16:50] Joe Dobrow on Eat Your Words

This week on Eat Your Words, Cathy interviews Darya Rose, San Francisco based foodist and creator of Summer Tomato. Darya provides a few ideas about how to stay healthy and get your daily dose of vegetables throughout the winter. Then, the two discuss how you can enjoy a treat here and there if you can change your routine meals and keep yourself healthy. This program has been sponsored by Heritage Foods USA. Today’s music provided by The California Honeydrops. Image from Summer Tomato “It’s pretty clear that too much fruit juice is bad…Some people compare it to soda, and I don’t think that’s quite fair…but drinking juice is definitely not as good as eating fruit.” [13:00] — Darya Rose on Eat Your Words

Are carbs destroying your brain? Renowned neurologist and author of Grain Brain, Dr. David Perlmutter, is this week’s guest on Eat Your Words, and he’s here to explain what happens when the brain encounters common ingredients in your daily bread and fruit bowls. Does the brain thrive on fat and cholesterol? Learn how you can spur the growth of new brain cells at any age on this week’s edition of Eat Your Words! This show was sponsored by Whole Foods. Music by The California Honeydrops. “We can prevent a disease in most cases for which there is no treatment, and yet – nobody’s talking about it!” [4:00] “Carbohydrates, no matter where they come from, are toxic to the brain.” [5:30] — Dr. David Perlmutter 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, 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 & Tadashi Ono on Eat Your Words

Cathy Erway is back with Eat Your Words, and today she is joined by Lukas Volger! You may know Lukas from his many cookbooks including Veggie Burgers Every Which Way, but now Lukas is diving into the world of digital publishing with his new quarterly series Feast by Lukas via iTunes! Tune in to hear why Lukas’ personal frustrations with blogging inspired him to explore a new platform. Lukas mainly focuses on vegetarian recipes; what are his opinions on fake meat, and why isn’t Lukas a strict vegetarian? Learn more about the design of Feast by Lukas, and how the production depth distinguishes the publication from food blogs. This program has been sponsored by Whole Foods. Music by The California Honeydrops. “Treat yourself. Find some pleasure in your cooking. That might be what our weeknights need.” [13:20] — Lukas Volger on Eat Your Words

For the final Eat Your Words episode of 2013, Cathy Erway recaps the year food books and magazines with Laena McCarthy of Anarchy in a Jar and Wen-Jay Ying of Local Roots CSA! Tune into this episode to learn what trends were common in many cookbooks this year. Wen-Jay talks about her favorite new food magazines, and why food imagery connects the reader to the food in a way that words cannot. What books should small food businesses reference? Later, the cast talks about the new Michael Pollan book, and theorize why it strays from his normal political writing. What books top the year-end list? Find out on this week’s edition of Eat Your Words! This program has been brought to you by Whole Foods. Music by The California Honeydrops. “It should be obvious that alcohol has a weird history. It’s always been a little bit naughty.” [4:10] — Laena McCarthy on Eat Your Words “I am really into these visually-focused magazines because the images draw you further into the food.” [16:20] — Wen-Jay Ying on Eat Your Words

Sarah Zorn is highlighting the breadth of Brooklyn restaurant recipes in her new book, Brooklyn Chef’s Table. This week on Eat Your Words, Cathy Erway sits down with Sarah to discuss her Brooklyn roots and the explosion of food interest in the borough. Hear about Sarah’s childhood in Park Slope, and how her upbringing exposed to her many different cuisines at a young age. Find out about the cultural and culinary divides between North and South Brooklyn, and why Sarah felt the need to represent both “old” and “new” Brooklyn food ways in her book. What restaurants’ recipes were difficult to obtain? How are new Brooklyn food outposts paying homage to Kings County traditions? Find out all of this and more on this week’s edition of Eat Your Words. Thanks to our sponsor, Regional Access. Music by The California Honeydrops. “It was not a time for fish sticks and chicken nuggets. You ate what your mama told you to eat… we went out, and I grew up on this local, ethnic food.” [4:00] “You can’t tell the story of Brook

This week on Eat Your Words, Cathy Erway is joined by the authors of Pok Pok: Food and Stories From the Streets, Homes, and Roadside Restaurants of Thailand: Chef Andy Ricker and JJ Goode! Tune into this episode to hear discussions about authenticity in Thai cuisine, and how regional traditions influence flavor. Find out why Andy does not try to reinterpret Thai cuisine, but rather recreate it in a dignified way. How have Western food ways turned tourists off to Thai classics? Find out all of this and more on this week’s edition of Eat Your Words! Thanks to our sponsor, Many Kitchens. Music by The California Honeydrops. “Just like any great cuisine, there are seasonal differences in Thai food.” [22:00] — Andy Ricker on Eat Your Words

Melanie Wagner, sommelier and author of Hello, Wine, joins Cathy Erway on this week’s edition of Eat Your Words to demystify wine. Tune into this episode to hear about Melanie’s transition from preschool teacher to wine expert. Why does Melanie hope to remove the pretension from the wine experience? Later, hear what wines pair best with traditional Thanksgiving dishes. Why is zinfandel a good choice for the Thanksgiving table? Learn why Old World wines are often more subtle than their New World counterparts. What’s the next trendy grape variety for winemakers? Find out on this episode of Eat Your Words! This program has been brought to you by Many Kitchens. Music by The California Honeydrops. “If end game is to get people more people drinking and enjoying wine, then why are people acting like ‘wine snobs’?” [5:25] “For Thanksgiving, you want an intense wine to stand up against all of the flavors on the table.” [10:15] “Wine is becoming more homogenous now that the global economy is expanding, which is kind o

Cathy Erway is talking artisan and farmstead cheese with Sue Conley of Cowgirl Creamery! Recently, Sue and co-author Peggy Smith wrote Cowgirl Creamery Cooks, a book that highlights the types of cheeses that Cowgirl Creamery makes in Marin County! Tune into this episode to hear Cathy and Sue recount the history of the artisan cheesemaking movement in the United States. Why are European artisan cheeses often less expensive than their American counterparts? Hear how Sue and Peggy use milk from different breeds of cows for different cheesemaking applications. Find out what recipes are included in the book, and why Sue doesn’t intend for the book to be a cheesemaking manual. What is Sue’s favorite cheese from Cowgirl Creamery? Tune into this episode to find out! This program has been sponsored by Many Kitchens. Music by The California Honeydrops. “I know that it’s part our the ethic to pay people well. The goal is to turn this into a profession; it’s not just another low-wage, unskilled job.” [14:20] — Sue Conle

This week on Eat Your Words, Cathy Erway talks with Allison Fishman Task, Cooking Light contributor and author of Cooking Light‘s Lighten Up, America! Allison’s book aims to take classic comfort foods and make them less-filling and more healthy. Tune into this program to learn how to lighten-up mashed potatoes by carefully choosing your spud variety! Looking to make a Thanksgiving dinner that won’t induce a food coma? Look no further! Hear about Allison’s Yahoo Screen show, Blue Ribbon Hunter, and why she began scouring the country for the nation’s top food items. Learn some standard rules for filling out meals with healthy options. Find out why Allison prefer to avoid white flour and sugar in diet. Tune into this program to learn how to incorporate protein and vegetables into three meals everyday! Thanks to our sponsor, Many Kitchens. Music by The California Honeydrops. “Whenever possible, add in vegetables and fruit to bulk out a meal.” [15:25] “Have what you want, but add something good to it.” [16:20] —

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 i

James Beard Award-winning chef Michael Anthony joins Cathy Erway on this week’s Eat Your Words to share and celebrate The Gramercy Tavern Cookbook! Tune into this episode to hear Michael talk about Gramercy Tavern’s dedication to the neighborhood and local food. Hear how Michael hopes The Gramercy Tavern Cookbook will further interest in reconnecting with traditions and the do-it-yourself spirit. Find out how the book follows Gramercy Tavern’s idea of making simple, unpretentious, and delicious food. Michael dishes on cooking with intent and paying respect to ingredients; find out why Michael treasures humility in the kitchen. When Gramercy Tavern introduces a new ingredient, how does it affect other restaurants’ purchasing choices? Find out all of this and more on this week’s installment of Eat Your Words! Thanks to our sponsor, Many Kitchens. Music has been provided by The California Honeydrops. “There used to be some restaurants that considered it more important to be by the airport than the market.” [5:0