Podcast appearances and mentions of evan hanczor

The Brooklyn-based Tables of Contents hosts events that feature a menu inspired by books, from classics like To Kill A Mockingbird, to newer releases like Marlon James' Black Leopard Red Wolf. Chef Evan Hanczor, founder of Tables of Contents, talks about his career, ToC's new ‘community cookbook,' and how food can help connect us to literature.

Yes, it's Anna Hezel day on TASTE! We welcome back our old colleague and friend to catch up about not just tinned fish (the subject of her new book, Tin to Table) but also what she's been up to since signing off as cohost of this show. Anna's new cookbook is an instant classic, and you should go out and buy it today. Also on the show, we have a great talk with Evan Hanczor. Evan is the founder of Tables of Contents, a home for delicious gatherings at the intersection of food, literature, arts, and culture. We talk about the reboot of his Brooklyn restaurant, Egg, now known as Little Egg. Exciting things are happening in Brooklyn. We hope you enjoy these conversations.MORE FROM ANNA HEZEL AND EVAN HANCZOR:Wait, Canned Salmon Is Good? [TASTE]Bucatini with Sardines & Caramelized Fennel [TASTE]Stop Everything and Put Your Anchovies in the Fridge [Epicurious]A New Literary Community Cookbook [New York Times]

Evan Hanczor is a chef, writer, and activist whose work focuses on food and storytelling. He has been the longtime chef at Egg restaurant in Brooklyn, a farm-to-table breakfast and lunch restaurant rooted in community, sustainability, and access to good food. Evan is the founder of Tables of Contents @tables.of.contents events featuring writers, food, and conversation, and the editor of a community cookbook by the same name that supports food relief efforts. Evan is also the co-author of Breakfast: Recipes to Wake Up For with Egg founder George Weld. Today on the podcast Evan and I discuss: Tables of Contents book - it's history, the ideas behind it, and the collaborators  FIG (Food Issues Group) & Evan's food justice work during the COVID-related lock-down in 2020  Self-publishing a cookbook Working with multiple contributors for a community cookbook project   Things We Mention In This Episode: @evanhanczor - Instagram and Twitter @tables.of.contents - Instagram Tables of Contents Community Cookbook Evan's Favorite Cookbooks A Taste of Country Cooking by Edna Lewis Roast Chicken And Other Stories by Simon Hopkinson Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Our guest this week is Evan Hanczor, a chef at the sustainable breakfast restaurant Egg and the founder of Tables of Contents. TOC brings people together to enjoy a book passage paired with a meal that really brings imagination to life. The new Tables of Contents book, coming out the first week of February, collects recipes from incredible authors and pairs them with beautiful illustrations. And if that wasn't enough, proceeds from the book will support FIG, a grassroots collective of food and hospitality workers in New York and beyond.

COVID-19 has hit New York's restaurants hard. Evan Hanczor, the longtime chef at Egg, talks about how his work with Food Issues Group (FIG) has been transformed during the pandemic into food relief and mutual aid work. He also discusses creating Tables of Contents, which began as a reading series at Egg, featuring local authors and food inspired by their work. This year, it's become an online event series and also has a forthcoming cookbook, which will be published in early 2021, with proceeds benefiting FIG.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss coffee, Japan, cookbooks, bookshops, the Moka Pot and pig farms. Our guests for The Weekly Grill are Jackson Stamper of Employees Only and Evan Hanczor of Egg. Jackson's career in the kitchen began while working as a bar-back at an upscale wine bar in Orlando, Florida. After ventures in Philadelphia and New York, he was introduced to Chef Julia Jaksic of Employees and joined the team! Evan Hanczor is the chef of Egg restaurant, which puts at its focus breakfast and a farm to table ethic — they have their own farm in upstate New York, which supplies many of their ingredients and they are the largest buyer in New York of Nancy Newsom's famous Col. Newsom's Country Ham. Evan and his partner, George Weld recently opened in Tokyo and Egg remains a destination for breakfast in Brooklyn. The Main Course is powered by Simplecast.

We're thrilled to be in the studio with Food Book Fair OGs Evan Hanczor and George Weld of Egg Restaurant, in advance of the latest installment of their #TablesofContents series. TOC started as a conceptual literary dinner at Food Book Fair in the Brooklyn days and evolved into dinners from Miami to Milan, and readings with some of today's most exciting authors. Recommended Reading with Food Book Fair is powered by Simplecast

Evan Hanczor, chef at Egg in Williamsburg, drops by the damn library with Tortilla Espanola and the tale of serving a meal inspired by Zora Neale Hurston's classic, Their Eyes Were Watching God. The connection of food and fiction is discussed. Drew gets worked up by Hemingway, Christopher eats food to spite characters sometimes. Evan recommends cookbooks, too. 15 seconds of a song: Sharon Jones & the Dap Kings - I Learned the Hard Way Learn more about your ad choices. Visit megaphone.fm/adchoices

“Product of Mexico” – an all too common sticker on many tomatoes, peppers, and cucumbers arriving in the USA by the ton, found in your local grocery store. This week on _ Eating Matters _, Kim Kessler and guest co-host Evan Hanczor is on the line with reporter Richard Marosi who is behind the Pulitzer Prize nominated investigative series Product of Mexico featured in the Los Angeles Times, heavily commenting on the conditions that Mexican agricultural workers face. Richard emphasizes the poor conditions endured throughout their lives and the corporations that are to blame, though these corporations claim their Mexican suppliers have committed to decent treatment and living conditions for workers.  Tune in to this important show for more and learn how to take action. “There’s not regular oversight or media attention given to these issues.” [19:30] “There’s a history of squashing labor movements in Mexico – sometimes violently.” [21:00] –Richard Marosi on Eating Matters  

The idea of cooking as a career might have come to Evan Hanczor unconsciously. Evan spent summers strawberry picking and cooking with his family in Florida, and went to college at Tulane, in its gastronomically rich New Orleans setting. By the time he graduated and moved to Connecticut, Evan knew cooking was his calling, eschewing more schooling to take a hands-on position at The Dressing Room in Westport. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking. In 2012, George Weld and Evan opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Evan much praise. And while Parrish Hall closed, Evan returned to Egg with a richer repertoire and a continued focus on his team and community. Hailing from Virginia and the Carolinas (the heart of American breakfast country), George Weld settled in New York in his 20s and upon opening Egg at age 33, his Southern roots were made evident in the notable breakfast menu. Between the use of traditional sweeteners and ham implemented throughout plus local and artisanal ingredients, it is no surprise that George’s enterprise has expanded to include a farm and other eatery opportunities. Also an accomplished photographer and an author, his writing can be seen posted on the popular blog Edible Brooklyn.

This week on a jam-packed Eating Matters, host Kim Kessler and guest co-host Chef Evan Hanczor are talking mission oriented food trucks with a plethora of guests including: Jordyn Lexton, Fredrick Coleman, and Matt Geller. Jordyn is the founder of the Snowday Food Truck and Drive Change, which operates in NYC to build and operate locally sourced food trucks that hire, teach and empower formerly incarcerated youth while Fredrick is the Drive Change/Snowday liaison. Matt is on the line from California and is the CEO of the SoCal Mobile Food Vendors’ Association and as such has extensive experience advocating on behalf of food trucks. In the first half of the show, the group chats about Jordyn’s background and experience in the criminal justice sector and how she became involved in the food truck realm, plus what she and Fredrick believe customers take away from their unique food trucks. After the break, Matt joins in the conversation giving further insight on the regulations and technicalities of running food trucks and explains how food trucks are important entities in the restaurant and food industries. Tune in for a great show! This program was brought to you by Cain Vineyard & Winery. “We want to create community. We use the food truck as a mechanism to do that.” [20:00] —Jordyn Lexton on Eating Matters “What the food truck industry has done has really created a lot of innovation in the food industry because it’s so expensive to get into. It can be a little stifled… and some food truck owners become restaurant owners eventually as well.” [26:00] —Matt Geller on Eating Matters

On today’s episode of Eating Matters, host Kim Kessler interviews Chef Evan Hanczor and Chef Michael Leviton to discuss the roll of chefs in food policy; a roll that is becoming more and more relevant in the recent years. Kim first allows the chefs to explain how they got into food and how they grew in the industry. They then move onto discussions regarding the need for food sustainability and the various methods of encouraging this. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking. In 2012, Brooklyn’s Egg owner George Weld and Hanczor opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Hanczor a 2013 StarChefs.com Rising Star Sustainability Award. Michael Leviton has worked with some of the world’s top chefs and finest restaurants including: Joyce Goldstein at Square One, Alain Rondelli at Ernie’s, Gilbert Le Coze, Francois Payard and Eric Ripert at Le Bernadin, Elka Gilmore at Liberté and Elka, and Daniel Boulud at Le Cirque. In 1996, Leviton moved back to Boston to serve as Executive Chef at UpStairs at the Pudding. In February 1999, he opened Lumiere in his hometown of Newton, MA. In just a short period of time, Lumiere has become one of the best restaurants in the Boston area. This show was brought to you by Tabard Inn.     “When I learned to cook, there was no such thing as sustainability as it applied to food. It’s just that if you wanted to be the best chef, you needed the best ingredients” [6:30] —Michael Leviton on Eating Matters “Bootcamp was a really interesting program for me….Chef’s interested in sustainability, there’s an easy path in making an impact through your customers, through your supply train, through where you choose to buy, how you choose to serve etc. ” [14:30] —Evan Hanczor on Eating Matters

George Weld and Evan Hanczor truly embody the farm-to-table movement through their enterprises: Goatfell Farm, Parish Hall, and Egg. This week on The Farm Report, Erin Fairbanks digs deeper into the connection between restaurants and farmers with George and Evan. Learn why Parish Hall operates seasonally and locally, and how that affects the consistency of the menu at the Williamsburg restaurant. Find out why George decided to start his own farm, and how visits to the farm remind the staff at Egg and Parish Hall about the sanctity of food. Hear George and Evan talk about sustainability in terms of the environment and business, and why it’s important to consider all elements of the waste stream in trying to create an efficient model of operation. Tune into this week’s episode of The Farm Report to learn how chefs and farmers cooperate! This program has been sponsored by Cain Vineyard & Winery. Thanks to EULA for today’s music. “When I’m thinking about dishes, visiting the farm lets me know when we are going to get a certain product.” [9:45] — Evan Hanczor on The Farm Report “When you bring certain items into the kitchen, you realize what an illusion consistency is.” [21:10] — George Weld on The Farm Report

Parish Hall is defining American Northeast cuisine in Brooklyn! On today's episode of The Main Course, Patrick Martins celebrates his birthday by inviting Evan Hanczor and George Weld of Egg, Goatfell Farm, and Parish Hall into the studio. Hear Evan and George talk about their respective beginnings in the food world, and how they came together at Egg. How did Egg lead to Parish Hall, and why do Evan and George choose farm-fresh, local ingredients for the restaurant? How does local food relate to a coherent regional cuisine? Later, Mario and Teresa Fantasma of Paradise Locker Meats come into the studio to talk about the lack of regional slaughterhouses in the United States, and the barriers that prevent entrepreneurs to opening a slaughter facility. How do value-added products bolster Paradise Locker's business? Patrick caps off the episode by tracing the life of a pig from slaughter to plate. This program has been brought to you by Whole Foods. “People cook eggs a little too hot and long, so they turn out drier than you would want them.” [13:20] — Evan Hanczor on The Main Course “I feel like there's a lot of myth around (nose to tail)- if you aren't doing it you're consigning the rest of the animal to a terrible fate.” [26:30] — George Weld on The Main Course “When you do these value-added things, there are ten more regulations for just one product.” [37:45] — Teresa Fantasma on The Main Course