Podcast appearances and mentions of liz neumark

On “Food Talk with Dani Nierenberg,” Dani speaks with Liz Neumark, Founder and CEO of Great Performances and the Founder of the Sylvia Center. They discuss how the climate crisis is affecting farmers and what that means for chefs, how the hospitality industry can lower greenhouse gas emissions, and the policies that can build resilience in our food and agriculture systems. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Through her successful catering company, Great Performances, Liz Neumark has become a powerful advocate for social justice issues in NYC. Listen in to hear how Liz stepped up to help the city feed homebound elderly during the pandemic; launched The Sylvia Center to teach kids about food and cooking; and is steeping herself in issues important to the Bronx community after moving her headquarters there.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it's free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple's podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Liz Neumark, founder and chair of Great Performances, New York City’s premiere catering and events company. Liz cherishes her role as a palate educator, driven by a desire expose all New Yorkers to seasonal, flavorful food and to promote conversation about its sources and sustainability. Liz established Great Performances (GP) in 1980 as an event staffing service offering women pursuing careers in the arts; the company has since evolved into one of the country’s foremost catering companies. In 2007, Liz established Katchie Farm in Kinderhook, an organic farm and the first agricultural concern owned and operated by a catering company, which also serves as a hands-on learning center for The Sylvia Center, the nonprofit devoted to educating young people about the connection between food and health, that Liz also launched in 2007. Liz is the recipient of an impressive array of honors and accolades from media outlets, businesses and organizations, such as Forbes, BizBash, NYC Media. Avenue, Ernst & Young and the Manhattan Jewish Historical Initiative. Today's show also features Shari's PR tip to thoughtfully source ingredients; Speed Round; Industry News discussion on Eleven Madison Park's new food truck with nonprofit ReThink; plus, Shari's Solo Dining experience at Keith McNally's iconic French brasserie Balthazar in SoHo, NYC.  REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today!Image courtesy of Liz Neumark.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

On this edition of Power Women, Schneps President and Publisher, Vicki Schneps talks with Chair and Founder of Great Performances, Liz Neumark. Liz started […] Read More

Twenty years ago, Liz Neumark was a mother to four kids under 10 and was just getting her catering company off the ground. One night, the two youngest pleaded with her to abandon bedtime and make latkes. Liz couldn’t resist. Today, latkes and the memory of that night hold a deep meaning. For Liz’s latke recipe, head to our digital recipe archive. 

Liz Neumark of Great Performances, describes efforts to stay in business, helping neighborhood restaurants and her concern for furloughed employees. Liz talks about Katchkie Farm, home of The Sylvia Center, facilities growing and providing healthy food.

Dani Nierenberg talks with Liz Neumark, Founder and CEO of Great Performances and Founder and Board Member of The Sylvia Center, about the impact of COVID-19 on the catering industry. They also discuss helping children learn healthy habits, which is particularly important in our current climate. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Liz Neumark is the creator and owner of Great Performances, the largest independent female owned catering company in America. Yet, Liz’s heart is most deeply involved in the mission of nourishing the world, one child at a time, and strengthening communities through food activism and education. Liz has educated thousands of school children about the goodness of agriculture, her gardens, and where food comes from. She was named one of the most powerful women in NY by Crains Business, and celebrates the 40th anniversary of her own business this year. From feeding her chickens freshly popped corn, to "growing lasagna" on her farm, she has truly innovative ideas about life. Liz shares her story with author and chef Rozanne Gold.  

Liz Neumark is the creator and owner of Great Performances, the largest independent female owned catering company in America. Yet, Liz’s heart is most deeply involved in the mission of nourishing the world, one child at a time, and strengthening communities through food activism and education. Liz has educated thousands of school children about the goodness of agriculture, her gardens, and where food comes from. She was named one of the most powerful women in NY by Crains Business, and celebrates the 40th anniversary of her own business this year. From feeding her chickens freshly popped corn, to "growing lasagna" on her farm, she has truly innovative ideas about life. Liz shares her story with author and chef Rozanne Gold.

Happy birthday blueberries! This week on The Farm Report, Erin Fairbanks chats with Amelie Aust of Fall Creek Nursery all about blueberries. Fall Creek supplies the majority of blueberry growers around the world with blueberry plants; Amelie is also president of the Blueberry Family Health Foundation, a nonprofit vehicle started by blueberry families for the industry to combine its resources to prevent type-2 diabetes in children. Later in the show, hear from Liz Neumark, founder and CEO of New York catering company Great Performances. This program was brought to you by Rt. 11. “The thing about blueberries, once a plant is established – it should produce for 10, 15, 20 years! If you start with a really robust healthy vigorous disease free true to type blueberry plant – it pays dividends long term. If you start with quality, you get quality.” [08:00] –Amelie Aust on The Farm Report

Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat in the comments below. Or share the extraordinary lengths you’ve gone to in catering to the dietary restrictions of your friends and family. Here’s what three chefs and one caterer had to say about the subject. “I grew up in Maryland and on our way to the beach every year, we would see the poultry farms, or some of them, and they just really disgusted me,” confessed Jacques Gautier, the chef and owner of the Brooklyn restaurants Palo Santo and Fort Reno. “That was the one thing that led me as a teenager to become a vegetarian.” He’s no longer a vegetarian, but he still makes it a point to stay away from brands like Perdue or Tyson — all because of that childhood memory. This year, he’s hosting Thanksgiving at his restaurants, where he’ll serve heritage turkeys raised on small farms. When it comes to the sweet stuff, Chef Peter Berley, the author of The Flexitarian Table, draws the line at refined sugar. “I avoid white sugar because it has disastrous effects on the body,” he said. “Really — it’s something that I’m pretty adamant about. And so I replace it with natural sweeteners that are loaded with minerals and also are whole foods, such as maple syrup. I like maple syrup a lot and one of the reasons I why love it is because of the Maillard reaction, which creates a synergized form of umami, which is the fifth taste, which is the experience of something yummy.” Berley added that sweet potatoes are one of the few vegetables that have naturally occurring umami, so adding maple syrup to your sweet potato casserole will make it doubly delicious. For those who avoid dairy, Aliya Leekong, a chef at the restaurant Junoon and author of the cookbook Exotic Table, has several suggestions on how to replace the flavor of butter with other vegan ingredients. “I think you could easily replace flavors like butter in your cooking using just great market vegetables, aromatics like shallots and garlic,” she said. “Nuts add depth of flavor and fat to a dish. And just bright herbs like parsley and mint and cilantro can really sort of round out a dish, and you don’t really need a butter.” Leekong says the only thing she tries to avoid are processed foods. Liz Neumark, the CEO of the catering company Great Performances, has a longer list of foods she doesn’t eat. Neumark stays away from dairy, meat, and octopus. She took the octopus off of all of the menus at Great Performances after reading articles about how smart and sentient they are. This Thanksgiving, Neumark will be in Israel, where she’ll celebrate Hanukkah, too. The rare overlap of the two holidays won’t happen again until 2070. But there’s one vegan and vegetarian Hanukkah food that Neumark would like to see every Thanksgiving. “There’s no reason to think that latke couldn’t be a part of Thanksgiving tradition in general because it’s a great seasonal vegetable that really complements everything else that you’re eating,’ she said. “And you can really have fun with them because you can make them out of potatoes, you can make them out of sweet potatoes, you can make them with carrots, zucchini. You can do them so many different ways.” So sometimes it just takes a little creativity and merging of cultures to find foods that everyone can enjoy this Thanksgiving. And remember, if you have dietary restrictions, one great way to work around that is to bring a dish that everyone can eat. Who knows? You might just make a dairy-free, nut-free, gluten-free convert out of your friends. If you’re still scouting for a side dish for Thanksgiving, try chef Einat Admony’s award-winning latke recipe below. Or check out chef Peter Berley’s recipe for Roasted Pumpkin with Quinoa Stuffing. Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauceby Einat Admony, chef and owner of Balaboosta and Taïm 1 cup grated potato 1 cup grated yams 1 cup grated carrot 1 1/2 cup grated onion (after having the liquid squeezed out) 1/2 cup grated peeled granny smith apple 1 egg 1 tbs chopped thyme 4 tbs AP flour 1 tbs salt Pinch black pepper Pinch sugar Canola oil Method: Mix all in a mixing bowl. Heat up sauté pan with 1/2" oil. When the oil is hot, around 370 degrees, create a 2-inch patties and fried them on both sides until they are golden brown. For the yogurt sauce: Simply mix chopped preserved lemons with enough honey to balance out the bitterness. Gently fold in plain yogurt until you have a homogeneous mixture. You can add turmeric for color if you wish. Season with salt and pepper. Dollop on your lovely little latkes and let the holiday feasting begin!

For the rest of the year, we’ll be revisiting previous episodes of Last Chance Foods.  When Great Performances CEO Liz Neumark started a farm seven years ago, she asked her farmer not to grow kale. Even back then, she’d grown tired of the all-reigning queen of superfoods. While farmer Bob Walker ignored her request and planted kale anyway, Neumark notes that there are plenty of other greens in the fields that are both fascinating and worthy of the spotlight — tatsoi and mizuna are two prime examples.  Tatsoi is a deep green color with shiny round or oval-shaped leaves.The stems are long and tender, with a snap similar to bok choy. Mizuna, which is related to mustard greens, has leaves that are lighter green with jagged edges. They’re both in season right now and serve as a perfect transition from the tender lettuces of early fall to the hearty brassicas of winter. Neumark, who recently published the cookbook Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Family, said there’s plenty of ways to eat tatsoi and mizuna. They’re primarily used in salads, but can also be stir-fried quickly. “[You can add them] in a great vegetable soup at the end,” she said. “You don’t have to cook them as long as everything else. If you cut them into strips and mix them in, they give great color, great texture, and a wonderful fresh flavor.” The greens also pair well with other fruit and vegetables currently in season. “The tatsoi is a great foil to other flavors such as a citrus, combining it with orange segments or roasted butternut squash,” Neumark said. As for getting kids to eat the unusual-sounding greens, she joked that the most effective way might be to just dip them in chocolate. Barring that, Neumark reflected that getting children involved in harvesting or cooking with vegetables seems to be effective, as well. “The first thing we do is have them do the harvesting, and while they’re there picking, they’re nibbling,” she said. “The second thing is if they cook it. Whether they’re slicing it, chopping it for salad, or cooking it up in an omelet or a pasta dish, whatever it is that they’re doing, they’re more likely to eat it. So the tip is: get them involved.” Try recipes from Sylvia’s Table for Great Greens and Farmers’ Market Salad. Both are below. Neumark wondered whether a tatsoi pesto would make for a tasty sauce. Have you tried it? If so, how’d it turn out? Let us know in the comments. Sylvia’s Table Great Greens 1 large bunch tatsoi 2 tablespoons olive oil 1 small garlic clove Pinch of red chile flakes 1 teaspoon butter Salt and freshly ground pepper 1. Rinse the leaves thoroughly. Remove the tough bottom third or so of the stalk and discard or reserve it for soup or broth. 2. Roughly chop the leaves into 1-inch-wide strips. Heat a medium saucepan over medium heat and pour in the olive oil. Smash the garlic with the red chile flakes, add to the pan, and sauté for about a minute. Scatter in the chopped leaves and cover the pan. 3. Check after about 5 minutes to see if the pot seems dry and add a couple tablespoons of water if needed. With tongs or a spatula, flip the leaves over and cook, uncovered, until they are just tender. Stir in the butter, season with salt and pepper to taste, and serve.   Sylvia’s Table Farmers’ Market Salad 2 large or 3 medium cucumbers 2 tablespoons fresh lemon juice or red or white wine vinegar 6 tablespoons olive oil salt and freshly ground pepper 2 tablespoons roughly chopped assorted herbs, such as chervil, basil, cilantro 2 cups assorted heirloom cherry tomatoes, cut into halves or quarters ½ cup thinly sliced scallions, green and white parts ¼ cup diced red onion ½ cup diced radishes ½ cup sliced snap peas ½ cup fresh peas 2 cups mizuna Scrub the cucumbers, but do not peel them unless their skins are waxed, or peel them in strips. Cut the cucumbers in half lengthwise and scoop out the seeds. Slice the cucumbers crosswise about ¼ inch thick, into half moons. Whisk together the lemon juice and olive oil in a salad bowl. Season with salt and pepper to taste. Add the cucumbers and the remaining ingredients, and toss gently; taste and adjust the seasoning.

Ronnie welcomes Liz Neumark, Founder and President of catering company Great Performances, and founder of the Sylvia Center, a nonprofit organization that inspires healthful eating for children.