Eat Your Words

On this week's episode of Eat Your Words, host Cathy Erway is joined in the studio by Sohui Kim and Rachel Wharton, who have teamed up to write The Good Fork Cookbook. Sohui Kim is the chef and co-owner of The Good Fork. She trained at ICE, cooked under Dan Barber and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network. Rachel Wharton is a James Beard Foundation award-winning journalist and the co-author of The Di Palo’s Guide to the Essential Foods of Italy.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Chitra Agrawal, the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, and the founder of Brooklyn Delhi, an award-winning Indian condiments line. Chitra writes the popular recipe blog The ABCDs of Cooking, teaches vegetarian Indian cooking classes at Brooklyn Kitchen, Brooklyn Brainery, and Whole Foods, and hosts pop-up dinners throughout New York City with creative Indian-inspired menus.

This week on Eat Your Words, host Cathy Erway is joined by chef, author, and food writer Gill Meller. In his first book, Gather, Meller showcases 120 recipes inspired by British seasonal cooking, and the landscapes in which he lives and works.

On this week's episode of Eat Your Words, Troy Ball joins Cathy to talk about her book Pure Heart: A Spirited Tale of Grace, Grit, and Whiskey. Troy is the founder and principal owner of Asheville Distilling Company in Asheville, North Carolina, makers of Troy & Sons Platinum Whiskey, Troy & Sons Oak Reserve and Blonde Whiskey, which have won national and international medals in world whiskey competitions.

On the 300th episode of Eat Your Words, host Cathy Erway is joined in the studio by Melissa Clark, a food writer, cookbook author and staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written thirty-eight cookbooks, including her latest, Dinner: Changing the Game, to be published by Clarkson Potter in March 2017. Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series.

On the 299th episode of Eat Your Words, host Cathy Erway is joined by Jennifer Steinhauer, a congressional reporter for The New York Times. Prior to moving to Washington with the Times in Feb. 2010 she was the Los Angeles bureau chief for the paper. She is also the co-author of the book A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's.

On this Valentine's Day edition of Eat Your Words, host Cathy Erway is joined by Simran Sethi, a journalist and educator focused on food, sustainability and social change. She is also the host, writer and creator of The Slow Melt, a podcast that uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry.

On the latest episode of Eat Your Words, host Cathy Erway is joined by Jeremy Sewall and Marion Lear Swaybill, co-authors of the book Oysters: A Celebration in the Raw. The book is a primer on all things oyster, where they grow and why they taste the way they do, how to differentiate one oyster from another, and how to buy them, shuck them, serve them, and enjoy them at home.

This week on Eat Your Words, host Cathy Erway is joined by author McKay Jenkins. McKay is professor of English, journalism, and environmental humanities at the University of Delaware. Cathy and McKay talk about a very hot topic around the world: GMOs, or genetically modified organisms. Advocates hail GMOs as a harmless extension of natural selection, and even further as the key to ending global hunger and malnutrition. Critics, on the other hand, dismiss GMOs as the playthings of greedy corporations who are eager to squeeze every last dollar out of the land they work on while inadvertently poisoning their consumers.

On the season premiere of Eat Your Words, host Cathy Erway is joined by Trine Hahnemann, owner and CEO of Hahnemann’s Kitchen and enthusiastic advocate for sustainable solutions, organic sourcing and food made with love. Hahnemann has also written eleven cookbooks in her native language Danish and also five in English, including The Scandinavian Cookbook and Scandinavian Baking. She is an enthusiastic advocate for sustainable solutions, organic sourcing and food made with love, and is a passionate opponent of food waste.

On the season finale of Eat Your Words, host Cathy Erway is joined by Michaela DeSoucey, author of Contested Tastes: Foie Gras and the Politics of Food. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of both pro- and anti-foie gras forces.

This week on Eat Your Words, host Cathy Erway is joined by Shane Mitchell, a Saveur contributing editor and author of Far Afield: Rare Food Encounters from Around the World, a culinary travel book featuring profiles of people who are keeping some of the world's oldest food traditions alive, such as taro farmers in Hawaii who have never left the islands, Maasai warriors in Kenya, and Icelandic shepherds who still use the techniques of their Viking ancestors.

This week on Eat Your Words, host Cathy Erway is joined by Natalie Eve Garrett, an artist, writer, and the editor of The Artists' and Writers' Cookbook: A Collection of Stories with Recipes from powerHouse Books. Inspired by a book from 1961, The (original) Artists' & Writers' Cookbook included recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore, and Harper Lee. This new version includes stories and recipes from Joyce Carol Oates, Neil Gaiman, T.C. Boyle, Marina Abramović, and many others.

Today on Eat Your Words, Molly Yeh calls in to tell us all about her transition from New York City to the country life in Minnesota. Molly's recent book, Molly On The Range, catalogs her time working a farm and creating recipes (both old – previously published on her blog – and new!).

On this week's Eat Your Words, host Cathy Erway is joined by Cal Peternell of Chez Panisse, and author of A Recipe for Cooking, which The New York Times Book Review called "the best beginner’s cookbook of the year, if not the decade." Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. Living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller’s Bizou, Lydia Shire’s BIBA, and Chris Schlesinger’s the Blue Room, he landed at Chez Panisse. Cal and his wife have three sons and live in the Bay Area.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Jane Ziegelman and Andrew Coe, food historians and co-authors of A Square Meal: A Culinary History of the Great Depression. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

This week on Eat Your Words, host Cathy Erway is joined by Ronni Lundy, author of the book Victuals: An Appalachian Journey, with Recipes. Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award.

This week on Eat Your Words, host Cathy Erway speaks with Sandor Katz, author of "the book that started the fermentation revolution," Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times. The updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods.

This week on Eat Your Words, host Cathy Erway is joined by Karen Stabiner, a journalist and author of narrative non-fiction. She is the author of Generation Chef, the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City. The book takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.