Podcasts about mofad

On “Food Talk with Dani Nierenberg,” Dani speaks with Catherine Piccoli, Curatorial Director for the Museum of Food and Drink (MOFAD) in New York City. They discuss how exhibits can inspire curiosity in eaters about where food comes from and how they experience it, why our understanding of food cannot be divorced from historical context, and the collaborative process behind MOFAD's recent exhibit African/American: Making the Nation's Table. 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.

This episode is all about the city that never sleeps and always eats. Host Peter J. Kim looks at the undefinable cuisine of New York City, with the help of A Tribe Called Quest founding member Jarobi White and multiplatinum artist, chef, and fashion icon Kelis.Referenced in this episode:Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps."The panel discussion featured Holistic Health Practitioner and recipe developer,  Lily Harris; Co-Owner of Fifth Hammer Brewing Company and Co-Host of HRN's Fuhmentaboudit! Mary Izett; and the Founding Director of the Museum of Food and Drink Peter Kim.  The conversation focused on the practical ways fermentation could be incorporated into our lives and each of the panelists shared their experiences and relationships with fermentation. The discussion ended with inquisitive questions from the fermentation-enthusiast-leaning audience membersHarry brought samples (krauts and Kvaas) for everyone to try while Farm to People offered a special bespoke menu featuring fermented food and ingredients for people who stayed to continue the discussion and the communing.On April 12th, join us for Foraging Like a Local: A conversation about the edible landscape around us. The evening will highlight exciting ways to see, taste and experience the natural world whether among the concrete or the trees. Our host that evening will be Dana Cowin, host of Speaking Broadly and long-time former editor in chief of Food & Wine magazine. Dana will welcome Melissa Metrick, host of HRN's Fields, and Allie E.S. Wist, an artist-scholar and writer focused on the senses and the Anthropocene, to talk about the beauty and bounty of overlooked, sometimes maligned growing ingredients. Plus: how to prepare what we find, and how to think about the future through resilient, found foods.For more information or to reserve tickets go to heritageradionetwork.org/eventseriesHeritage Radio Network is a listener supported nonprofit podcast network. Support Feast Yr Ears by becoming a member!Feast Yr Ears is Powered by Simplecast.

If you think you know what sweet and what sour taste like, you might change your mind after listening to this episode. In the new episode of DEE MY GUEST, I meet food hacker and bar legend Dave Arnold. He is the founder of the Museum of Food and Drink and the owner of the food innovation laboratory Booker and Dax. In his daily work, he challenges flavors as humans know them and experiments with what could taste “new.” In our conversation, he gave me a hint of what my first drink might be. Can you guess? Uh, I almost forgot, he's also a podcast host. So, two skilled podcast hosts, a ride around New York, and the answer to the question: what's the most human drink. Intrigued? Tune in! (00:00) Introduction (03:45) Exploring bridges with Dave Arnold (04:45) The mission for the MOFAD (07:00) Taste in the virtual world (11:00) The magic of sugar (16:00) Dee-ptalk (17:40) The perfect drink for an avatar (20:00) Human's favourite aromas (24:00) Dee-tails Wanna know more about me? Click here. Wanna know more about this podcast series? Click here.

Food historian, friend of MOFAD, and Dave, Tonya Hopkins joins the show for a lively discussion on everything from bad burgers to culinary history. Hosted on Acast. See acast.com/privacy for more information.

Sari Kamin grew up in Shaker Heights, Ohio and attended Skidmore College before earning a Master's Degree in Food Studies from NYU. She is the host of "Food Without Borders" on Heritage Radio Network, a weekly podcast about food, politics, and identity. --- Send in a voice message: https://anchor.fm/dean-jones9/message

Dr. Jessica B. Harris is an award-winning culinary historian, cookbook author and journalist who specializes in the food and foodways of the African diaspora. She joins the show to discuss the opening of African/American: Making the Nation's Table, the new exhibition that opens up soon at MOFAD! See acast.com/privacy for privacy and opt-out information.

Nazli Parvizi, President of Museum of Food and Drink (MOFAD), joins the show to discuss the opening of African/American: Making the Nation's Table, the Museum of Food and Drink's new exhibition that will be opening in a month! See acast.com/privacy for privacy and opt-out information.

Have you ever heard the saying you should never judge a food by its label? Probably not since labels are supposed to give you useful information about the food within. What happens when that doesn't hold true?This week on Meat and Three we're looking at instances where labels mislead consumers; whether that's claims of environmentalism, beautiful imagery used to obscure real practices, or food deliberately put in the wrong package. Tune in to learn when companies are lying to you and get some ideas for shopping more sustainably. Further Reading and Listening:Listen to MOFAD's full roundtable on food marketing and ethics.Listen to Episode 133 of Eating Matters to hear Jenna Liut's full conversation with Leslie Kruempel of Organic valley. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).Listen to Episode 197 of HRN on Tour for the full download from Antonella Manuli about quantifying carbon in the world of natural wine. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).Read Lisa Held's article on Belcampo in Peeled and subscribe to her HRN series The Farm Report (Apple Podcasts | Stitcher | Spotify | RSS).Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

On this episode, host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.Find more Counterjam episodes here; season 2 is coming tomorrow, and features guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, fave Top Chef contestant Mory Sacko, and your new-favorite musicians like Middle-Eastern surf rock artist Gitkin, and norteño-electronica ensemble Nortec Collective. It's an absolute audible feast—we hope to see you there!

This episode is all about the city that never sleeps and always eats. Host Peter J. Kim looks at the undefinable cuisine of New York City, with the help of A Tribe Called Quest founding member Jarobi White and multiplatinum artist, chef, and fashion icon Kelis.Find more Counterjam episodes here; season 2 is out NOW, and features guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, fave Top Chef contestant Mory Sacko, and your new-favorite musicians like Middle-Eastern surf rock artist Gitkin, and norteño-electronica ensemble Nortec Collective. It's an absolute audible feast—we hope to see you there!

Reem Kassis, author of The Palestinian Table and The Arabesque Table, in conversation with Julia Turshen. Reem is an award-winning Palestinian writer who focuses on the intersection of food with culture, history and politics. Follow-up links:For more about Reem, her books, and all of her work, head here.For more episodes of Keep Calm and Cook On, head here.To order a signed copy of Julia's latest book Simply Julia from Oblong Books, her local bookstore, head here.For more about Julia, head here.For more about MoFAD, head here.

In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam. Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.Referenced in this episode:Peter's Instant Ramyun “Carbonara”Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.Counterjam Season 2 launched today (5/17)—check out the show page for new episodes.

On today's episode Art Appreciation Issues, Dave, Nastassia and The Rest welcome Peter Kim, of MOFAD-fame, back to the show. Peter makes his triumphant return to the show to talk about his new podcast Counterjam, in which he interviews chefs and musicians about the food they love. Peter shares some of his favorite moments from his first season in between getting grilled on his Injera recipe and opinions on Fufu.  Plus, listener questions on carbonation, cooking whelks, double-vessel pressure cookers, honey dehydration, cooking in clay, baking in salt, and much more.Cooking Issues is nominated as a Taste Awards "Viewer's Choice" finalist. Help us win by voting today!Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

Culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris, joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink --MOFAD-- entitled, African/American: Making the Nation's Table, whose opening was delayed by COVID-19.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Welcome to Season 2! Mercedes talks about highlights, media features, and collaborations from Season 1. She finishes the episode with an Ask Me Anything segment and a sneak peek for the new season. Mentioned in this episode How to Support Black Owned Restaurants & Food Businesses Long-Term guide Ep 17: Improve your food photography skills with food blogger Anela Malik The Food Truck Scholar Podcast 20 Food Podcasts by Black Women on soulphoodie.com Pro Food Maker was featured in MOFAD, Food + Tech Connect, Washington City and more (Pro Food Maker Press page) Pro Food Maker was featured by Apple Podcasts Houston Sauce Co Favorite Black Owned Restaurants in Houston 2020 Edition on profoodmaker.com Listen to this episode Apple Podcasts | Libsyn | Soundcloud | Google Podcasts | Stitcher | Spotify   Subscribe to the RSS feed: http://profoodmaker.libsyn.com/rss Reach out to the Pro Food Maker Podcast  Website: profoodmaker.com Instagram: instagram.com/profoodmaker Facebook: facebook.com/profoodmaker Twitter: twitter.com/profoodmakerpod Hashtags: #profoodmaker #profoodmakerpodcast

This episode is all about the city that never sleeps and always eats. Host Peter J. Kim looks at the undefinable cuisine of New York City, with the help of A Tribe Called Quest founding member Jarobi White and multiplatinum artist, chef, and fashion icon Kelis.Referenced in this episode:Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.Referenced in this episode:Peter's Instant Ramyun “Carbonara”Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.

From Food52's podcast network and hosted by Peter J. Kim, Counterjam is an auditory feast of interviews and hot tracks, exploring cultural identity through food and music.

I am sharing and processing some of my thoughts and experiences of racism as a woman of colour. Covering examples of racist imagery in food history and amazing representation, examples of racist imagery in art and amazing representation in art. Covering racial stereotypes, Ava DuVernay and the documentary 13th, Mixed Girl Meetup, Birth of a Nation, , fried chicken, watermelon, stereotypes, micro-aggressions, Sohla El-Waylly and Bon Appetit, MOFAD, Mariya Russell, Kara Walker, Angela Davis and more.

Sari Kamin, Public Programs Manager at MOFAD, joins the team to talk about shifting an imminent exhibit to the virtual world, how she got her start at HRN, and the evolution of her HRN show, Food Without Borders, which highlights immigrant cuisines in the U.S.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep HRN Happy Hour on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. HRN Happy Hour is powered by Simplecast.

In episode 12 of At The Table, Sari speaks with Tunde Wey, the Nigerian-born and New Orleans-based artist, writer, and cook.In this conversation, Tunde goes into greater depth about his now infamous essay "Don't Bail Out the Restaurant Industry" first published on Instagram. In the midst of COVID-19, Tunde argues that by bailing out restaurants we are "asking the government to subsidize the unequal status, or even expand it."Using 9/11 and Hurricane Katrina as past examples of America's failure to interrogate its capitalist systems of wealth and power, he explains the differences of revolution versus evolution in the context of why he sees the window of change for the restaurant industry as already being closed.Watch the video interview here: https://www.mofad.org/episode-12Food Without Borders  is powered by Simplecast.

In episode 10 of At The Table, Sari speaks with Elizabeth Peralta, Executive Director of the National Supermarket Association. Representing over 800 independent stores, 99% of which are Latino-owned, Peralta explains how the NSA and their members are coping during the current pandemic while on the frontlines of serving their communities.Peralta sees the NSA as the embodiment of ‘"the immigrant American dream," where their members have made it their mission to give back to their communities. She breaks down how supermarkets are surviving in a time of overshopping, fluctuating prices, and increased robberies while balancing the difficult decision to either go to work or see their families. Peralta explains how the NSA has built unique partnerships with companies such as Lyft, Bronx Mutual Aid, and Goya Foods, with the goal of making sure that food safely reaches the most vulnerable in our society. Most importantly, Peralta outlines best practices for how we as shoppers can take care of each other and the supermarket workers and operators that are doing their best to ensure there is food on the shelves of their stores in these challenging times.Watch the video version here: https://www.mofad.org/episode-10 Food Without Borders  is powered by Simplecast.

Episode 7 of At the Table is with sommelier, beverage consultant, and hospitality activist Ashtin Berry. Ashtin is a champion of women and POC's in the food and beverage sector, and much of her work is focused on creating safer and more inclusive spaces within the industry.In light of COVID-19, Ashtin has created America's Table, a movement that includes a 3-point action plan for creating a more equitable hospitality industry going forward. Ashtin explains how America's Table is using data collected from hospitality workers to identify what structural changes need to be made within the industry and how she sees a systemic thread between the agricultural, hospitality, and prison sectors.Watch the online video version at https://www.mofad.org/episode-7Food Without Borders is powered by Simplecast.

Episode 8 of At the Table is with Devita Davison, Executive Director of FoodLab Detroit, a nonprofit business support organization that helps to incubate and accelerate food businesses that want to be part of a good food movement.In this conversation, Devita speaks to the fundamental reasons why the restaurant industry is currently in crisis, including, and most importantly, the fact that the industry is propped up on the backs of our most vulnerable workers. According to Davison the Coronavirus has only exposed this "ugly underbelly".Devita also explains how class and race are both factors of whether or not a restaurant will succeed or fail during this time and hopeful ways in which the community has banded together in order to come back stronger and more sustainably.  Watch the online video version here: https://www.mofad.org/episode-8?_ga=2.51530412.484154044.1589123193-892082491.1570804996&fbclid=IwAR1k6F4_lz_fGyp_EvfiCHuvehu_mai4R5OdYFUEV_T3oAB-3pmImfmf8U8Food Without Borders is powered by Simplecast.

In Episode 9 of At The Table, Sari talks to Deepti Sharma, an entrepreneur, mother, and champion of small business owners. Deepti is the founder of FoodtoEat, a company connecting women, immigrant, and minority-owned food vendors to business opportunities. She also co-founded Bikky, a platform solving customer engagement for restaurants and, in the wake of the pandemic, she's built Eat Bikky, a delivery platform that unlike the major third-party delivery apps, allows customers to order directly from restaurants without taking any fees.In this conversation, Deepti explains how it has sadly taken a global pandemic to expose inequalities in the food industry and the importance of ‘humanizing’ the experience of food. She also dives into how she had adapted her endeavors to serve local communities and support the businesses she works with, from fundraising to feeding essential workers in hospitals. Watch the video version here: https://www.mofad.org/episode-9 Food Without Borders is powered by Simplecast.

In episode two of At the Table, Sari Kamin speaks with Alicia Kennedy, a food and beverage writer based in Puerto Rico focused on covering issues of labor within the hospitality industry. In light of COVID-19, Alicia is reporting on how restaurant employees have been impacted by the mandated bar and restaurant closures.Watch the online video interview here: https://www.mofad.org/episode-2Food Without Borders is powered by Simplecast. 

In episode 3 of At the Table, Public Programs Manager speaks with Eric Rivera, chef of Addo in Seattle. Chef Rivera explains how he was able to seamlessly convert his restaurant into a take-out-only operation during COVID-19 and expand service by utilizing digital platforms and strategies he already had in place.Watch the online video interview at https://www.mofad.org/episode-3Food Without Borders is powered by Simplecast. 

Episode 4 of At the Table is with Elizabeth Tilton, founder of New Orleans-based hospitality group Oyster Sunday. In response to COVID-19, Oyster Sunday is providing free consultations to independent restaurants that need support in terms of pro bono legal counsel, communications, and thinking through cash flow constraints. Tilton also speaks to how technology in restaurants has adapted in a time of need and the challenges many local businesses face when trying to pivot their business model in the midst of a pandemic. Watch the online video interview here:  https://www.mofad.org/episode-4Food Without Borders is powered by Simplecast. 

In episode one of At The Table, Food Without Borders Host and MOFAD Public Programs Manager Sari Kamin spoke with Andrea Strong, a journalist covering food policy and the restaurant industry for Food & Wine and Heated. In this interview, Andrea talks about what it's like to be a journalist keeping up with the fast-paced news cycle during COVID-19 and the ever-changing policies that are impacting restaurant owners and hospitality workers. For the video version of this talk, along with the rest of the At The Table series, please visit https://www.mofad.org/online-video-seriesFood Without Borders is powered by Simplecast.

Aaaaand we're back. Today on this remote, but LIVE, Cooking Issues, we all compare our college experiences and Dave explains why he once had to stay up 72 hours straight for school. Also, stories of toppling Al Pastor, workarounds for a crappy oven and a listener writes in to recommend their own Classics in the Field. Plus; Austrian vs. French pastry deathmatch and today's Classics in the Field: The Mary Frances Cook Book: Adventures Among the Kitchen PeopleAnd if you haven't gotten enough of Dave today, check out MOFAD's unhappy hour this afternoon to support MOFAD's membership drive.Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom.  Cooking Issues is powered by Simplecast.

On today's episode of Art History Issues, Dave and Nastassia welcome first-timer Jean Nihoul (MOFAD, Booker & Dax).  Together they cover cooking with coals and wood fire, non-traditional methods for creating Cultured Butter, how to freeze fresh pasta, using Monkfruit as an alternative to Stevia and more.Plus, Dave recommends that you don't build your own hot poker, and Nastassia helps Dave figure out how to spend his billions. Classic in the Field: The River Cottage Cookbook (UK Edition) by Hugh Fearnley Whittingstall.Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.  Have a question for Cooking Issues? Send us a voice memo while we’re all quarantined or ask in the chatroom.  Cooking Issues is powered by Simplecast.

Today Dave and Nastassia are joined by Peter Kim, Executive Director of MOFAD, who tells us about the debut of African / America: Making the Nation's Table.  Then we answer questions on S.O.S. - aka Chipped Beef on Toast, potential hop allergies, and more. Plus, Dave dissects the difference between Brussels and Liege waffles. Today's Classics in the Field: The Book of Tofu by William Shurtleff & Akiko Aoyagi Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  Cooking Issues is powered by Simplecast.

On today's episode of All in the Industry®, host Shari Bayer's guest is Dave Arnold, chef and inventor, and host of Cooking Issues on Heritage Radio Network, along with Nastassia Lopez. Dave is a creative force in the world of food and cocktails. He partnered with Momofuku to create Booker and Dax, a tech-heavy cocktail lounge. In 2004, he founded the Museum of Food and Drink (MOFAD) to promote learning about the history and culture of food. Liquid Intelligence, his book exploring the science behind cocktails, won the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. He currently co-owns Existing Conditions, a bar in Greenwich Village, and has co-hosted more than 350 episodes of HRN’s Cooking Issues. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Nami Nori. 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®! We are also thrilled to announce H.O.S.T. SUMMIT + SOCIAL, a new conference for, and about, the dynamic hospitality industry, based on our All in the Industry show, taking place Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn, NYC. H.O.S.T will bring behind-the-scenes talent in hospitality to the forefront in a live forum, featuring hospitality leaders from some of our most popular episodes on intimate panels, one-on-one interviews, industry news discussions, curated lunch conversations, and more! For more information and tickets, visit www.allintheindustry.com. Register before 11/30/19 for our special early bird pricing. to celebrating our dynamic hospitality industry with you! Are you #ALLIN?!  Photo Courtesy of Gabriele StabileAll In The Industry is powered by Simplecast.

Today Dave and Nastassia are joined by Peter Kim of MOFAD.  Most importantly, they talk about the Museum of Food and Drink's ongoing kickstarter - donate today to help them put up their next exhibition: African / American: Making the Nation's Table, curated by Dr. Jessica B. Harris. Beyond that, they talk about roasting pigs, burning sausages, kitchen ventilation, emulsions, and much more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cooking Issues is powered by Simplecast.

"Join cohosts Jenny and Ethan for a conversation with Catherine Piccoli, Curator at the Museum of Food and Drink in Brooklyn. Catherine is a food historian and writer whose work focuses on the intersection of food, culture, memory, and place. As curator, she oversees the creation of MOFAD’s exhibitions and educational programming and was instrumental in the research, writing, and development of past major exhibitions, Flavor: Making It and Faking It and Chow: Making the Chinese American Restaurant, as well as gallery shows Feasts and Festivals, Knights of the Raj, and Highlights from the Collection. Why Food? is powered by Simplecast.

Who are the people growing our food, and what are their experiences? How, as informed eaters, can we make food choices that lead to fair wages and safe, humane working conditions? In conversations about building a sustainable food system, these questions are often ignored or overshadowed by other issues; in this episode of The Farm Report, they are front and center. Join host Lisa Held as she leads a panel discussion on agricultural labor in front of a live audience at Brooklyn’s Museum of Food and Drink (MOFAD), featuring Coalition of Immokalee Workers senior staff member Gerardo Reyes Chavez, Rev. Noelle Damico of the Alliance for Fair Food, "Labor and the Locavore" author Margaret Gray, and Jody Bolluyt, a farmer at Roxbury Farm. The Farm Report is powered by Simplecast.

John Hutt is the chef at the Museum of Food and Drink. No they don't have a cafe or a restaurant. Part research lab, part museum exhibit and part playground John has a job many dream of. He gets to explore food and beverage everyday and share that with the world. Tune in to hear about pressing ducks, why the Chinese chef's knife is a pinnacle of design and why the American South isn't ready for Szechuan peppercorns. Feast Yr Ears is powered by Simplecast.

On this week’s episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes Catherine Piccoli and Jean Nihoul, both curators at Brooklyn’s Museum of Food and Drink (MOFAD), which is supported by the Foundation. They discuss what’s new at MOFAD, including Chicken Crossing, the Museum’s deep dive into the bird’s surprisingly complex history. Plus, both curators share a Julia Moment. Image Courtesy of MOFAD Inside Julia's Kitchen is powered by Simplecast.

Jamaican sisters, cookbook authors, and restauranteurs Suzanne and Michelle Rousseau join Julia for a conversation about the spirit they bring to their work and the experiences that have informed how they approach life. It’s a conversation about learning to trust your own voice, to embrace fear, to be your own champion, and to just keep going. Michelle and Suzanne have a long history of collaboration. They’ve run a boutique, a catering business, restaurants; they’ve appeared on television and have co-authored two cookbooks. Their first, Caribbean Potluck, came out in 2014 and their latest, Provisions: The Roots of Caribbean Cooking, came out in December of 2018. It’s not just a book of contemporary vegetarian recipes— and it is a great one!— it’s also the history of Caribbean cooking, which is the history of women and the dual legacies of slavery and colonization. It’s a book about what was available, what wasn’t, and how women have sustained their communities despite all odds. The episode also features answers to listeners' questions (for more about Leanne Brown's book that Julia mentions, Good and Cheap, head here!) and a shout out to Brownsville Community Culinary Center (to learn more about them, head here). For information about the February 21st event Suzanne, Michelle, and Julia will be doing together at MoFAD in Brooklyn, head here! Please join if you can. For more about Suzanne and Michelle, head here. And for more about Julia Turshen, head here.

Today’s show is about labels – a surprisingly controversial topic. In our reporting this week, we discovered that people have a lot strong feelings about labels and the meanings that are assigned to them. But if you take a step back, you’ll see that these stories are also about trust. How do we know if labels are accurate – or even necessary? From food and drink to politics and culture – labels are everywhere and navigating them is an ongoing challenge. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast.

Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky, author of the new book "Milk! A 10,000 Year Food Fracas" is the perfect person to tell it. HRN's Kat Johnson interviewed Mark last month at MOFAD, (Museum of Food and Drink) and shares it here with us. In this diverse history from antiquity to the present, he details milk's curious and crucial role in cultural evolution, religion, nutrition, politics, and economics. A Taste of the Past is powered by Simplecast

This week, Dave and Nastassia are joined by habitual line stepper Peter Kim. Tune in to hear about Nastassia’s distaste for social interactions, the MOFAD annual gala, carbonating cocktails inside a bottle, Jim Lahey’s bizarre method of scrambling eggs, the proper kind of turkey for club sandwiches, and more! Cooking Issues is powered by Simplecast

Nastassia is absent this week, but we're joined by masterbaker Jim Lahey of Sullivan Street Bakery, and first-time father Peter Kim! We're talking bread, bicycles, jerk chicken, being called a jerk by your kids, and more! Cooking Issues is powered by Simplecast

Today on Food Without Borders, Sari is joined by Catherine Piccoli, James Boo, and Mos Gen the Poet. Catherine is the curator of MOFAD, the museum of food and drink. She speaks about the current exhibit, Chow: Making the Chinese American Restaurant which touches on themes of racism and anti-immigration sentiment that are so clearly reflected in contemporary American society. James Boo is the creator of one minute meal, an award-winning documentary series that uses food to reveal the communities, legacies, realities, and unseen forces that shape life in New York City. James talks about why he made a documentary series that focuses largely on immigrants and people of color instead of the typical chefs that represent the food world. The episode closes with a passionate performance by Mos Gen who delivers his poem Saturday Morning Cartoons.

Nathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs, their new podcast series on Heritage Radio Network, with a special conversation about the future of bread. Myhrvold will share insights from his new 5-volume book Modernist Bread (on sale November 7, 2017), the inspiration behind the podcast, as well as what the Modernist Cuisine team learned over four years of nonstop research, photography, experiments, writing and baking. From its surprising history to the complex science behind every loaf, this discussion will reveal why we need to take a fresh look at one of the oldest staples of the human diet. Modernist BreadCrumbs is powered by Simplecast

This week on Cooking Issues, Peter Kim is in studio taking punches and talking about upcoming events at the Museum of Food and Drink! Plus, questions about dry-aged beef, making labneh with the Spinzall, end of the world plans, getting more lift from a sourdough bread, and more! And Dave quells rumors about the Searzall being on backorder (it's not, but kind of). Cooking Issues is powered by Simplecast

This week on Cooking Issues, Nastassia is on the road again, but Dave is joined in the studio by "everybody's favorite punching bag" Peter Kim! Tune in to hear about the finest in American cuisine (Applebee's, Golden Corral, etc.), Dave's recent trip to China, blue cheese on meat, the uselessness of egg white omelettes, Dave's hatred of the beach, waterbeds, BPA, Twinkies, and more!

On today's show, Kat is joined by guest co-host Jordan Werner, our Julia Child Fellow, and Patrick Martins. Our in-studio guest is the Kate Brashares, Executive Director of Edible Schoolyard NYC, who kindly made time to pay us a visit in the midst of planning for ESYNYC's massive Spring Benefit. As always, we start with headlines and recent HRN news, and then we hear from Kate about ESY's mission and the upcoming benefit that features some of New York's most acclaimed chefs. We wrap up the episode by challenging Kate and Patrick to some trivia inspired by the NY neighborhoods that are home to Edible Schoolyard's gardens.

Full house this week on Cooking Issues, as Dave and Nastassia are joined by "the person everyone loves to hate" Peter Kim of MOFAD, Nick Wong, Chef de Cuisine at Momofuku Ssäm Bar, and Chris Young of ChefSteps. Tune in to hear them discuss Lebanese food, Amazon Alexa, immersion circulators, how self-loathing makes good cooks, and more!

On this week's episode of All in the Industry, Shari is joined by the Peter Kim, Executive Director of the Museum of Food and Drink. In 2011, Peter began working with Dave Arnold on launching MOFAD. Since then, he has overseen all aspects of the project's development, including the opening of the museum's first brick-and-mortar space in October 2015. He and MOFAD have been featured in The New York Times, The New Yorker, NPR, and The Wall Street Journal, and he has spoken widely about the museum's dynamic approach. He has worked as a hunger policy advocate, public health educator, and international litigator, and he founded and directed L'Art de Vivre, an arts education nonprofit in Cameroon. He holds a BA from Brown University, a JD from the University of Pennsylvania, Master's degrees from both Sciences Po and the Sorbonne in Paris, and an amateur certificate from the French Culinary Institute.

This week on Cooking Issues, Dave, Nastassia and Peter Kim debate the merits of responding to emails and talk about the Spinzall centrifuge (not to be confused with the Spinn coffee maker), sous vide sauces, Christmas trees, cocktails that are easy on the stomach, food mills, apple sauce, grinding spices, the Martini Madness competition, and more!

Dave is back from Barcelona! Tune in to hear him and Nastassia discuss New York's hipster enclaves, trains, hickory nut syrup, whether or not to add a PID controller to a deep fryer, the closing of Booker and Dax, home brewing with a circulator, smoking pork, melonpan, and how Dave's wife and children are the only thing keeping him from descending into a Leatherman-inspired spiral of existential despair. And if you're in New York or coming to visit, don't miss the opening of the "Chow" exhibit at MOFAD this weekend!

This week on Cooking Issues, Dave talks about the closure of his East Village staple Booker and Dax, why no sane person should ever live above a bar, the issue of drift in food and drink, a visit from the ghost of Steve Jobs, and moisture management and how not to sell a book. We also get questions about drying your beans, spooky Halloween cocktails, kitchen faucet troubles, plus Peter Kim from The Museum of Food and Drink updates us on their final fundraising efforts, and their new exhibition "Chow."

This week on Eat Your Words, host Cathy Erway is joined by Miriam Horn, the author of the newly published Rancher, Farmer, Fisherman: Conservation Heroes of the American Heartland. Horn tells us about food practitioners she's profiled in her book, all of whom live along the Mississippi River and represent an underreported movement to address environmental challenges in the US.

It's the last episode of Cooking Issues with Jackie Molecules in the studio! Tune in for a fond farewell and champagne toast, as well as some listener questions.

This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series. Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more. And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!

This week on Cooking Issues, Dave kicks off the show by giving Nastassia some belated birthday gifts, before diving into box of ice cream sandwiches and a listener question on how to keep cream fresh for longer. After the break, Peter Kim talks about sustainability initiatives at MOFAD and repurposing spent fruit, before Dave steers the conversation right back into a big bowl of cream.

Madison culinary madman Jonny Hunter of the Underground Food Collective visits the studio with some MOFAD friends for a show full of information and entertainment.

What is Dave's least favorite vegetable? What are Dave's weeknight staples for the dinner table? Does he like haggis? Should you freeze french fries prior to frying? Tune in for answers and more as Nastassia and Peter Kim from MOFAD join in studio for a thorough discussion on the gender of pots and pans.

Dave Arnold is back in the studio with Mexican treats and is joined by Peter Kim from MOFAD for a fun and action packed episode of Cooking Issues!

Dave Arnold celebrates his (first!) James Beard Award nomination with a mellow and distinguished episode of Cooking Issues. Nastassia Lopez joins by phone and Peter Kim of MoFAD is in the studio for the festivities. Dave answers all sorts of questions covering topics from iSi whippers to corned beef techniques. This program was brought to you by our friends at MolecularRecipes.com. “DO NOT STORE THE ISI WHIPPERS WITH THE FREAKING LIDS SCREWED DOWN! It just turns into nasty!” [38:00] –Dave Arnold on Cooking Issues

Dave and Nastassia are back this week to take listener questions on a host of topics including essential oil emulsification, bone broth cappuccino foam and budget circulators. Dave gives his opinion of “smart” lightbulbs and discusses high-end scrapple. Later on Peter Kim of MOFAD joins in and discusses Dashi and allium oils. This program was brought to you by MolecularRecipes.com. “The larger the volume of water you want to keep warm, the longer it will take to heat up but the less temperature fluctuation you will have when you dispense.” [43:00] “As it turns out, people don’t like liver in their scrapple.” [59:00] –Dave Arnold on Cooking Issues

Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyone’s picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you by MolecularRecipes.com “Don’t be afraid of nepotism. When you don’t have anything, you have no responsibility not to accept the generosity of others.” [3:30] “Any chemical supply site that will sell to you is going to rip you off majorly just for repackaging it.” [15:30] “For my last meal I would want to do some kind of crazy comparison to foods I couldn’t otherwise have. I wouldn’t go for comfort food because really there’s no comfort to be had…For my last meal I would want to learn something.” [19:00] –Dave Arnold on Cooking Issues

This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singer’s ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immersion circulator for beer Brats. This program was brought to you by White Oak Pastures. “The Spanish word for Worcestershire sauce is ‘English sauce’.” “You have to make a big enough investment in time and or money to ensure that you go through with your project.” “The important things you have to remember with Kombu is the variety, how it’s cut, cook temperature, and cook time.” –Dave Arnold on Cooking Issues

Today on Snacky Tunes, Darin brings in Peter Kim, executive director of the Museum of Food and Drink in New York City. Peter tells us about his endeavors in establishing MOFAD as a museum on par with other museums in the city dedicated to other topics. Later, musical artist The Range comes in before his performance tonight at Terminal 5, opening for CHVRCHES, and he gives us a quick pre-show performance! Today’s program has been sponsored by Fairway Market. “One thing that is really great about the Museum of Food and Drink is we can quite literally bake our mission into our food…The dishes themselves embody future exhibits that we’ll have at the museum.” [19:15] –Peter Kim on Snacky Tunes

The Museum of Food and Drink’s Kickstarter is drawing to a close; tune into this week’s Cooking Issues, and donate today! This week, Nastassia Lopez, Peter Kim, and Piper Kristensen hold down the studio while Dave Arnold calls into the show from New Orleans. Tune in to hear about some of MOFAD’s upcoming plans, and why it’s imperative to support the MOFAD Kickstarter campaign now! Tune into this episode to hear the differences between young, commercial meat and older game animals. Where is the best place to find katsuobushi in New York City? Find out how to smooth out your ropey yogurt, and how to make lean bread with spent brewer’s grains. Tune in to learn about the different types of bacteria that are able to grow in your fridge! Thanks to our sponsor, ChefSteps. “The beef that we get is relatively neutral in flavor because the cattle are young. The older the game meat, the more interesting the flavor is going to be.” [15:25] — Dave Arnold on Cooking Issues

Dave Arnold calls in from Florida for this week’s episode of Cooking Issues. Nastassia Lopez holds down the fort in Brooklyn, and is joined by Peter Kim of the Museum of Food and Drink. Hear the crew talk about MOFAD’s Kickstarter project, and how they hope to bring interesting food exhibits across the country through a mobile museum model. Learn how to use the flavors of thai basil in your cooking. Find out about preserving deep fry oil and bacon grease, and learn the process of making spring roll wrappers. Is you homemade yogurt not thick enough? Try combining kappa and iota carrageenan! Find out how aging eggs changes their pH, and so much more on this week’s installment of Cooking Issues! Thanks to our sponsor, ChefSteps. “Thai basil is an extremely fragile herb. It goes black extremely quickly and the enzymes go very fast.” [9:30] “A dry sandwich makes me just as sad as a wrap.” [29:00] — Dave Arnold on Cooking Issues

Cooking Issues is back to it’s normal time slot and Sly & The Family Stone replace Hall & Oats as the break music! Tune in as Dave & Nastassia manage to shake their MoFaD event hangover to answer some interesting questions from listeners. Find out more about salt risen bread the correct way to make zampone and if tomato skins are digestible. This episode was sponsored by Hearst Ranch – the nations largest single-source supplier of grass-fed and grass finished beef. For more information visit www.HearstRanch.com

This week on Let’s Eat In, Cathy is joined by Caroline Mak & Antonio Ramos of Brooklyn Soda Works. Caroline & Antonio discuss some of the ingredients and flavors used for their artisanal sodas. Learn more about some of their favorite comfort dishes and, as usual, their ideal date meals. This episode was sponsored by The Museum of Food & Drink. For more information visit www.MoFaD.org