Podcast appearances and mentions of george weld

As part of an ongoing series recorded at the 2024 Chico Review, I recorded with photographer Raymond Meeks to discuss his latest book, The Inhabitants published by MACK with an extended poem by George Weld. Ray and I talk about how this work, which traces the passages of refugee crossings inside Spain and France, profoundly affected Ray's approach to making work and how he views his role as a photographer. This episode picks up where Sasha and Ray left off back in episode 51 on PhotoWork with Sasha Wolf. http://www.raymondmeeks.com https://www.mackbooks.us/products/the-inhabitants-english-edition-br-raymond-meeks-george-weld This podcast is sponsored by the Charcoal Book Club Begin Building your dream photobook library today at https://charcoalbookclub.com Raymond Meeks (Ohio, 1963) has been recognized for his books and pictures centered on memory and place, the way in which a landscape can shape an individual and, in the abstract, how a place possesses you in its absence.  His books have been described as a field or vertical plane for examining interior co-existences, as life moves in circles and moments and events—often years apart—unravel and overlap, informing new meanings. Raymond Meeks lives and works in the Hudson Valley (New York).  His work is represented in numerous private and public collections.  He is the sixth laureate of Immersion, a French-American photography commission sponsored by Fondation d'entreprise Hermès.  Exhibitions from this commission are scheduled for New York (ICP September, 2023) and Paris (Fondation Henri Cartier-Bresson  September, 2024).  The Inhabitants, a book made in collaboration with writer George Weld, was published in August 2023 by MACK. Support Real Photo Show with Michael Chovan-Dalton by contributing to their tip jar: https://tips.pinecast.com/jar/real-photo-show

In this episode of PhotoWork with Sasha Wolf, substitute host, Michael Chovan-Dalton and photographer, Raymond Meeks discuss his latest book, The Inhabitants published by MACK with an extended poem by George Weld. Ray and Michael talk about how this work, which traces the passages of refugee crossings inside Spain and France, profoundly affected Ray's approach to making work and how he views his role as a photographer. This episode picks up where Sasha and Ray left off back in episode 51. http://www.raymondmeeks.com https://www.mackbooks.us/products/the-inhabitants-english-edition-br-raymond-meeks-george-weld Raymond Meeks (Ohio, 1963) has been recognized for his books and pictures centered on memory and place, the way in which a landscape can shape an individual and, in the abstract, how a place possesses you in its absence. His books have been described as a field or vertical plane for examining interior co-existences, as life moves in circles and moments and events—often years apart—unravel and overlap, informing new meanings. Raymond Meeks lives and works in the Hudson Valley (New York). His work is represented in numerous private and public collections. He is the sixth laureate of Immersion, a French-American photography commission sponsored by Fondation d'entreprise Hermès. Exhibitions from this commission are scheduled for New York (ICP September, 2023) and Paris (Fondation Henri Cartier-Bresson September, 2024). The Inhabitants, a book made in collaboration with writer George Weld, was published in August 2023 by MACK. Raymond Meeks is a 2020 recipient of a Guggenheim Foundation Fellowship in Photography and was awarded a Pollock-Krasner Foundation Grant in 2022. This podcast is sponsored by picturehouse + thesmalldarkroom. https://phtsdr.com

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 Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their country ham, family businesses, James Beard, spirits and more in our Weekly Baste Segment. Our guests for The Weekly Grill are Nancy Newsom “The Ham Lady” from Col. Bill Newsom's Country Ham in Princeton, Kentucky, Herbert Lipscomb and George Weld of Egg Restaurant in Williamsburg, Brooklyn. The Main Course O.G. is powered by Simplecast.

Our guest today is George Weld who is the owner of the iconic Brooklyn restaurant Egg that has served local and sustainable food since 2005. Many of the menu items are made with produce from his own farm in upstate New York. American cuisine is not very visible in Japan, but George introduces the essence of American dishes through Egg in Tokyo, which opened in 2017, and now he has the second location at a cool museum in Tokyo. In this episode will discuss Egg’s unique and fascinating concept, how George brought it to Japan, his experience and discoveries in Japan, and much, much more!!! Image courtesy of Diaspora Co. Japan Eats! is powered by Simplecast.

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.

Dara & Betsy are flying solo! In their first guest-less episode, they each break down the three things they’re DONE with. Dara is done with airline safety videos (stop jazz handing disaster info), restaurant goers asking the waiter “what’s good here?”, and people asking what you majored in. Betsy is done with gum, Game Of Thrones references, and when people she doesn’t know say “I love you.” Later, they call their Expert Du Jour, chef of “Egg” in Williamsburg/author/restauranteur/dad George Weld for his EXPERT OPINION on these DONES. Strap in, or else you’ll get sucked out the window, which according to Betsy, is possible and happened recently to a woman on an airplane.PLEASE SUBSCRIBE/RATE US on Apple Podcasts, Google Play, Stitcher, or wherever you get your podcasts.DONE is a Forever Dog Podcasthttp://foreverdogproductions.com/fdpn/podcasts/done/

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

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.

On today's episode of THE FOOD SEEN, we have breakfast for lunch with George Weld, founder of the preeminent Egg restaurant in Brooklyn. Over a decade of scrambling eggs and flipping hash later, George reflects on it's beginnings, growth, pangs, and constant ode to country ham. Waned in Virginia and the Carolinas, and a PHD in Literature, no wonder George's Southern affect on Williamsburg's morning drawl , eventually lead to a cookbook, “Breakfast: Recipe To Wake Up For”. Hear George wax poetic on the history of hash, his grandmother's outhouse turned smokehouse, and why to save your bacon fat and heat up that cast-iron skillet! This program was brought to you by The international Culinary Center. “I want to make food that my grandmother would recognize and identify as food…I loved her and loved what I had inherited from her culturally.” [20:00] “Have a good meal, and we just hope the food speaks for itself.” [24:00] — George Weld on THE FOOD SEEN

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

The Takeaway George Weld says: Use a nonstick pan over medium heat. The pan should be hot, but not too hot—the egg shouldn't sizzle when it hits the pan. Place egg gently into pan. The egg actually has two separate whites, outer and inner. The inner takes longer to set and is the part of the egg that you should judge doneness by. Once inner white is solid, then you flip. After initial flip, let egg sit 15 seconds to set outer white, then flip again.

The Takeaway George Weld says: Start with cold eggs—they hold together better. Use a fairly deep pot. Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good. Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom. If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.