Podcasts about new york food

Food truck brings the farm to Philipstown Ruby Koch-Fienberg has always loved farming and food systems - an interest that led her in 2022 to earn a master's degree in food studies from New York University. "I wanted to work with farms, helping them connect more with food pantries," said Koch-Fienberg. "When this job appeared on my radar, it was the perfect fit." The job is serving as ag and food systems coordinator with Cornell Cooperative Extension (CCE) for Putnam County, which is based in Carmel. Koch-Fienberg coordinates the extension's Farm to Truck Program, which provides free produce to Putnam County residents facing food insecurity. CCE contracts with Meals on Main Street, a nonprofit in Port Chester, to deliver food each week. Farm to Truck also drops food at pantries. On Wednesday (April 16), the Meals on Main Street mobile pantry spent 45 minutes parked at the Chestnut Ridge retirement community and the Philipstown Friendship Center for seniors. It served 85 people at the two stops, said Irma Arango, who has worked for Meals on Main Street for 15 years. Another 25 people had picked up food at the Brookside Senior Citizen Coop in Philipstown earlier in the day. The truck also makes weekly stops in Putnam Valley, Putnam Lake, Patterson, Carmel, Kent and Mahopac. "I like engaging with the people," Arango said. "I see their need and I see the smiles on their faces when they see the truck." She said clients sometimes leave thank-you notes. "People are so grateful." A Philipstown woman who picked up food at Chestnut Ridge said she relied on the weekly deliveries. "It's good for so many things, especially fresh vegetables," she said. The mobile pantry that day had milk, onions, potatoes, beets, carrots, kale, radishes, apples, baked goods and frozen salmon. The selection will grow as the season progresses. CCE launched Farm to Truck in May 2024 with a $2 million grant from the U.S. Department of Agriculture. It is operated in partnership with New York Food for New York Families, a division of the state Department of Agriculture and Markets. The program supports regional agriculture by purchasing produce from about 20 farms in Putnam (including Longhaul and Glynwood in Philipstown), Dutchess, Columbia, Orange and Westchester counties. Mobile Pantry Schedule Monday: Putnam Valley 9:45 a.m. Library 11 a.m. Senior Center Wednesday: Philipstown 9 a.m. Brookside 10 a.m. Chestnut Ridge 11:30 a.m. Senior Center "We've spent more than $700,000 [on locally grown products] and expect to spend $1.3 million by the end of August," said Koch-Fienberg. She said Putnam residents made more than 3,000 trips to the food truck in March, which included many repeat customers. Nearly 300,000 pounds of produce, meat, eggs and dairy products have been distributed since the program began a year ago. Koch-Fienberg said it can be hard for people to ask for help, especially in communities considered wealthy. "Pockets of every community experience need," she said. "We absolutely have need in this county." The most recent data compiled by the United Way for its ALICE Project (Asset Limited, Income Constrained, Employed) indicates that 37 percent of households in Putnam are above the poverty level but below the annual income needed for basic survival, including savings for emergencies. Koch-Fienberg said that it's not clear if the federal grant that funded Farm to Truck will be renewed when it ends in August. "People have come become so reliant on the program, she said. "It's incredibly sad for it to have an uncertain future."

There are many ways we define American culture: the music, art and literature we produce, how our politics plays out, but also: the food we eat, and where we choose to eat it. In New York City in particular, each bite has chronicled that slice of America. But now, after countless restaurants and hundreds of reviews, Pete Wells is moving on from his job as the New York Times restaurant critic. PBS News is supported by - https://www.pbs.org/newshour/about/funders

There are many ways we define American culture: the music, art and literature we produce, how our politics plays out, but also: the food we eat, and where we choose to eat it. In New York City in particular, each bite has chronicled that slice of America. But now, after countless restaurants and hundreds of reviews, Pete Wells is moving on from his job as the New York Times restaurant critic. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Our guest is Ririko Tatsumi who is the founder of Annn based in New York.  Annn is truly a unique concept.  Traditional Japanese sweets are called Wagashi.  One of Wagashi's key ingredients is An, or Anko, a bean paste made with different kinds of beans from red, and white to green.  Not just colors, their flavors are diverse and it is fun to discover how simple beans can create rich flavors in Japanese sweets.  That is why Ririko decided to introduce the charm of An to a global audience in the modern American context. In this episode, we will discuss what An is, what types of An you can enjoy, how traditional An can be creative in the context of global sweet recipes and much, much more!!!

Ana Navarro's best friend Lee Schrager joins her and executive producer Brian Teta on today's podcast! They discuss how they became friends, Schrager's New York Food & Wine Festival and more. Navarro explains why she hopes the tied polls will energize people in the election and she also discusses the significance of today's 'View' guest Rosie Perez speaking out to support Harris. Plus, hear about Navarro's Taylor Swift dilemma! Have a question or want advice from Brian or a co-host? Call or text us at (917) 960-3037 or leave us a message here: https://woobox.com/kaoojs. Messages may be used on a future podcast. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Oct. 4, 2024 - New York Farm Bureau CEO Deanna Fox and New York State Agriculture & Markets Commissioner Richard Ball discuss the implementation of the governor's directive for state agencies to procure at least 30 percent of their food purchases from New York producers by 2027.

In this episode of "The Truth in This Art," host Rob Lee converses with Bronx-based artist and designer Walter Cruz. They explore Walter's artistic journey, focusing on how architecture and design intersect with the experiences of marginalized communities. Walter shares personal anecdotes that sparked his interest in architecture, emphasizing the psychological impact of spaces and the importance of historical context. This discussion highlights the influence of ancestors and collective knowledge on artistic vision. Walter also promotes his latest projects and upcoming exhibitions, reflecting his commitment to community engagement and the transformative power of art.Episode Highlights:Walter's Artistic Focus (00:01:05) Walter shares his interest in the built environment and its connection to Black and Brown communities.First Architectural Experience (00:02:17) Walter recalls his first visit to Times Square, igniting his passion for architecture and design.Intersection of Disciplines (00:04:44) Walter Cruz explores how art, design, and architecture intersect, particularly for marginalized communities.Researching Black Designers (00:07:36) Walter shares his journey of discovering Black architects and designers, challenging Eurocentric narratives.Empowerment through History (00:10:30) Walter finds empowerment in learning about historical figures in design and architecture.Present Influence on Work (00:15:54) He reflects on being present and observant in his surroundings, shaping his current artistic work.Experimenting with Concrete (00:22:26) Walter describes his exploration of using concrete as a medium to express his artistic ideas and heritage.Returning to Baltimore (00:28:15) Walter shares the story behind his upcoming show in Baltimore and his connection to the venue's renovation.Visual Design for Advocacy (00:43:25) Walter talks about his work with the Black Alliance for Just Immigration and its significance.Key Takeaways:1. Design with Empathy: Always consider the emotional and psychological impact of spaces on the people who use them.2. Celebrate Diverse Contributions: Make an effort to learn about and highlight the achievements of marginalized communities in your field.3. Honor Collective Wisdom: Recognize that your creative work is part of a larger historical and cultural continuum.4. Embrace Everyday Materials: Use familiar, everyday materials in your art to create a deeper connection with your audience.Socials:Instagram: 2oceansLinkedIn: Walter CruzCheck out Walter's Show here:currencystudio.us/blogs/heather-grey-gallery/walter-cruz-carry-on-tradition-at-heather-grey-gallerywww.artscape.org/wp-content/uploads/2024/07/Carry-On-Tradition-document

On a Lunar New Year edition of our new series, "Food for Thought," we speak to James Beard-winning chef and author Grace Young about what foods are considered auspicious going into the Year of the Dragon as well as some of the best places to enjoy dim sum around the city.

In hour two, Messi isn't coming to Inter Miami, per the latest reports that have him joining a Saudi Arabian club next season. Then, we're joined by CBS Sports Radio host, Zach Gelb, who couldn't wait to yell at Solana for suggesting a Publix Sub is better than a Pastrami Sandwich at Katz's Deli in NYC. 

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!

King David Tacos began as a Brooklyn-based taco cart and has expanded to dozens of locations, and has big expansion ambitions beyond New York City. According to founder and CEO Liz Solomon Dwyer, this is thanks to its persistent branding and ability to grow a rapt customer base. She joined this week's Modern Retail Podcast and spoke about the company's growth and ambitions. King David began in 2016 after Solomon Dwyer quit her job in advertising and made the bold move to go into the food business. She grew up in Texas and believed there to be a big hole in the breakfast taco market in New York. As she described, her father told her that she should open a taco stand in Times Square. "I thought that was an absurd idea," she said. Her father's response was that "it's just weird that they're not there. And it seems like so perfect for the New York morning." The idea stuck with her. It first began as a catering company, and then started an outdoor cart. Today, King David Tacos is available in over 60 retail locations, its own brick-and-mortar restaurant and even in the hot bar section of select Whole Foods locations. The most important aspect to get right, according to Solomon Dwyer, was the branding. Tex Mex food, she realized, had never quite made it in New York City -- and that's likely because of the way the restaurants messaged themselves. "I feel like part of the reason that breakfast tacos had struggled to take hold here was because everything was all Texas-theme, Southern-themed," she said "It's theme-y theme-y, gimmick gimmick." And for her, she wanted King David's to be more authentic. It helped, of course, that she had advertising experience in her back pocket. With this playbook, business is quickly picking up -- though Solomon Dwyer is still figuring out ways to evolve the overall model. For example, the tacos are now available in Whole Foods's hot bar, and she is trying to figure out a way to make her products stand out in a usually un-branded section of the store. "It's been a challenge," she said. But she does have one important piece of advice for people trying to learn the ropes; the most important way to build a business like hers is to become a cult. "The way you sell a lot of tacos is you become a destination," she said.

Will God answer your prayer if you don't end with, "In Jesus' name, Amen?" Learn what praying in the name of Jesus really means. I taught this week on the call of Abraham and the development of God's missionary call through the nation of Israel as they were responsible to communicate the truth of God to the cultures around them. They were given that great commission. The great commission didn't start in Matthew 28. It started with Abraham in Genesis 12 —the first three verses there —Abraham, chosen by God to raise up a nation who would then be God's priests to the world so that they would be a blessing to all of the nations. They had a unique role in the great monotheistic religion. The Jews were supposed to reflect morality to the world. Israel was to witness to the name of God. When they talked about the name of God and witnessing to God's name, that does not mean that they were to let everybody know what they called God, "Yahweh." Their goal wasn't to cover the countryside with evangelists who just let everybody know what the right word for God was. It meant something different. ☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆ ☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆ https://linktr.ee/jacksonlibon -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- #realtalk #face #instagram #amour #take #couple #dance #dancers #vogue #voguedqnce #garden #tiktok #psychology #beyou #near #love #foryou #money #ForYouPizza #fyp #irobot #theend #pups #TikToker #couplegoals #famille #relation #doudou #youtube #twitter #tiktokers #love #reeĺs #shorts #instagood #follow #like #ouy #oyu #babyshark #lilnasx #girl #happybirthday #movie #nbayoungboy #deviance #autotrader #trading #khan #academy #carter #carguru #ancestry #accords #abc #news #bts #cbs #huru #bluebook #socialmedia #whatsapp #music #google #photography #memes #marketing #india #followforfollowback #likeforlikes #a #insta #fashion #k #trending #digitalmarketing #covid #o #snapchat #socialmediamarketing H

Today Dirty Linen heads to New York to chat to Australian chef Buddha Lo. Buddha is competing on Top Chef as well as running the show at Marky's Caviar and Huso. We talk about the kitchen culture Buddha trained up in and why elements of it need to change if hospitality is to be sustainable for all who devote themselves to it.https://www.chefbuddhalo.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

While Thanksgiving is an admittedly carb and protein-rich meal, most people would agree that the menu isn't truly complete for this holiday without something green included. For the next episode of Cooking Up a Storm, we seek out the sage advice of chef and restaurant-owner Marcus Samuelsson, who'll share his recipe for a new take on an old holiday favorite: Caramelized Brussels Sprouts. This isn't your grandma's recipe, we promise.Caramelized Brussels SproutsServes 41 pound Brussels sprouts, outer leaves removed and halved1/4 cup extra-virgin olive oil, divided2 cloves garlic, thinly sliced2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing1 teaspoon berberesaltfreshly ground black pepper1 shallot, thinly sliced1/2 cup peanuts, rough chopped2 tablespoons chopped fresh parsley1 tablespoon maple syrup1 tablespoon sherry vinegar1/2 cup pomegranate seedsPreheat the oven to 450 F.In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary and berbere until well-combined.Season with salt and pepper, and toss to combine.Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted, about 4 minutes.Add the parsley, 1/4 teaspoon rosemary, maple syrup, vinegar and a generous pinch of salt, and stir to combine.Add the pomegranate seeds and roasted Brussels sprouts and toss to combine. Season with salt, to taste; serve.Recipe by Marcus SamuelssonFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Many chefs dream of making the big time. Carving out careers, building the foundation of skills and then hope to create their own restaurant or showcase their interpretation of great food. Many discover their style, but few take on the world and make a mark on the biggest food capitals on the planet. But for Paul Donnelly (Chinese Tuxedo, The Tyger) his career has taken him from Glasgow all the way to the Big Apple.https://www.instagram.com/pdonnelly1/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Many chefs dream of making the big time. Carving out careers, building the foundation of skills and then hope to create their own restaurant or showcase their interpretation of great food. Many discover their style, but few take on the world and make a mark on the biggest food capitals on the planet. But for Paul Donnelly (Chinese Tuxedo, The Tyger) his career has taken him from Glasgow all the way to the Big Apple.https://www.instagram.com/pdonnelly1/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Vinny Milburn's family have been in the fish business for more than 100 years. His great-great-grandfather became a fisherman when he immigrated from Ireland to Massachusetts in the USA in the 1840s, and Vinny worked for the multi-generational wholesale fish company in America's seafood hub for most of his life before opening the iconic Greenpoint Fish and Lobster in Brooklyn, New York.https://greenpointfish.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER PODCASTSDeep In The Weeds on Instagramhttps://linktr.ee/DeepintheWeedsDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

Adam Lathan is the Co-Founder and Chef at The Gumbo Bros. Adam started cooking at a young age and creating the perfect pot of gumbo soon became his obsession. Having learned the "proper" gumbo technique from his great-grandmother Nanny, Adam is still pursuing the perfect gumbo and works tirelessly to ensure his customers have their culinary minds blown. Adam's cooking has gone on to receive high praise from customers and press alike, having been positively reviewed and featured in: The New York Times, The Wall Street Journal, The Today Show, New York Magazine, Grubstreet, Eater, and many other publications. Adam has been selected to cook at the Food Network's New York Food and Wine Festival for 3 consecutive years and has been a guest speaker at the New York Restaurant Show in 2017 and 2019. Adam is a native of Mobile, Alabama, is a graduate of Louisiana State University, the International Culinary Center (formerly the French Culinary Institute), and a member of the James Beard Foundation. When he isn't cooking, Adam is likely cheering for or talking about his beloved New Orleans Saints. thegumbobros.com @thegumbobros Coffee Sponsor: Bee Evans Follow us on Instagram: @TheMorningSpotlight Email us at: themorningspotlight@gmail.com www.themorningspotlight.com For title insurance inquiries contact Mike at michael.ham@ctt.com Buy Mike a Coffee!

This Episode of the Food Institute Podcast is Sponsored By: Marcum LLP “Confectionary is a category that's always done really well ... it continues to perform really well even within the pandemic, and it's expected to continue to grow. It plays a really important role in people's lives.” --- Joanna Lepore What does the future of snacking look like? Mars Wrigley Global Foresight Leader Joanna Lepore joins The Food Institute Podcast to discuss the 5- and 10-year prospects for chocolate, confectionary, and other munchables. Lepore also shares her views on how consumer preferences have changed during the pandemic, emerging omnichannel approaches, and the importance of social commerce and subscription-based e-commerce. More About Joanna Lepore: Joanna is a strategy, marketing and insights leader with experience across multiple industries, including personal care, dairy, food and confectionery. A seasoned marketer, Jo has led new brand creation, innovation transformation and award winning creative communications. But it's innovative thinking that she's most passionate about, specifically helping businesses identify opportunities for expansive, transformational growth and to move with purpose on them. Jo leads Foresight within the global team at Mars Wrigley, heading up future thinking for the North American market. Listen to Jo's Podcast - Future Imagined: Spotify: https://open.spotify.com/show/43r8uIHlGLrrmk64JjZNxH#_=_ Captivate.fm: https://futureimagined.captivate.fm/ More About Our Sponsor: Marcum LLP's Food & Beverage Services group has the perfect recipe of knowledge and service capabilities to help companies stay flexible. Marcum's professionals provide the accounting, tax, and consulting services so that companies can concentrate on the growth of their business. Marcum serves a variety of food and beverage clients including distributors and manufacturers, importers, restaurant chains, processors and packaging, agribusinesses, and retailers. For more information, please visit https://www.marcumllp.com/industries/food-beverage. Learn More About Marcum's New York Food and Beverage Summit: https://www.marcumevents.com/events/marcum-new-york-food-beverage-summit

Growing up in the family restaurant in far North Queensland Buddha Lo (Huso, Marky's Caviar) was inspired by his father's work ethic and ability to find balance, harmony and big flavours in simple combinations. It started him on a path that's lead to time in some of the best restaurants in Melbourne, London and all the way to New York where he joined the brigade of the world's number 1 restaurant. Now at the age of 30 he's cooking up a storm at a tiny 14-seat restaurant in the Big Apple.https://www.instagram.com/buddha__lo/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

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!

Tali, an Ohio native was raised with strong family values. As a child, she always knew what she wanted and wasn't afraid to fight for it. She has strong ties to her Hungarian and Israeli roots and is very connected to both cultures.Tali ventured to the ‘Big Apple' in 2005 to attend the Laboratory Institute of Merchandising. She graduated with a Bachelor in Business Administration with a major in Fashion Merchandising and a minor in Fashion Styling. Tali believes that there is a great parallel inworking with fashion and food.In 2007, she was hired at KCD, New York's leading PR/Production company where she tailored fashion shows and photo shoots for designers such as Chanel, Marc Jacobs, Zac Posen, and Vera Wang. In 2009, Tali joined forces with Antony Todd, New York's most eliteEvent Designer, in creating exquisite tablescapes and design installations for clients including Elton John, Victoria's Secret, Bulgari, and Harry Winston. In 2010, Tali worked with Primary Wave Music in planning their annual Grammy Party in LA while cultivating strategic marketing initiatives and brand partnerships with new and existing clients. In late 2010, Tali was hired as the senior catering manager at Esprit Events. In this role, she worked alongside Chef Guy in crafting intricate new menus and focused her efforts on business development.While at Esprit Events, the idea of Beyond Sushi came to fruition and in December 2012, Guy and Tali took a leap of faith to open their first brick and mortar location. Tali took on all aspects of business development, marketing and developed the Beyond Sushi catering division. Her background in fashion and styling has made Tali a visionary in all design aspectsfor each restaurant location with the talented team at Atal Design Group. Tali and Guy wed in August 2013 and welcomed two sons in 2014 and 2018. Their growing family is now the driving force behind their dedication to Beyond Sushi.Beyond Sushi Website: https://beyondsushi.comWillow Website: https://willownewyork.com---About Us - Women Who Brunch:Women Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

Some people have had quiet pandemics. Then there's chef Rebekah Pedler, who had her dream job at Eleven Madison Park in New York when COVID hit. She lost her job, then went back to the restaurant when it started making meals for frontline workers, transforming herself from fine dining chef to bulk cook. What else? She was part of Black Lives Matter protests, the craziness of the American election swirled around her, her husband got really sick from coronavirus, and she's just finished hotel quarantine in Sydney. It's been a time but Rebekah is feeling optimistic...https://www.instagram.com/rebekahp87/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

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!

Today Dirty Linen's Summer Series heads back in time to New York, and an interview with Niki Russ Federman from Russ & Daughters. This iconic Lower East Side deli has been feeding New York since 1914. In what's been a devastating time for New York restaurants, with countless closures, it's a pleasure to hang out at Russ & Daughters on a busy Saturday morning.http://www.russanddaughters.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

Join Will Coleman in a discussion with Eater's Cities Editor Jessie Spark, a lover of people, food, and black culture. Learn the in's and out's of what it's like to live in New York City as a writer, working within the Food Media space, all while advocating for the black restaurant owners and creators from all walks of life. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Mack is in Colorado so you got Oso in the studio today... ill talk some hockey... talk some baseball as the Yankees are in Tampa and the situation with the cardinals... ill also break down the AFC west and much more... so hang out with the big guy as we get our sports on... for more episodes: https://www.podriver.com

Jessica Hirsch is a New York City food and travel photographer who founded CheatDayEats and YourRoomService. She worked as a math teacher for 7 years before becoming a fulltime creative in 2017. Listen as she shares which NYC foodie creatives she follows and her tips for taking better food photos. She explains how to capture quick food moments like a dripping egg yolk or ice cream cone. Find out which restaurants she’s heading to first when NYC’s quarantine ends. This epic food lightning round reveals her favorite foodie spots for pizza, ice cream, mac and cheese, bagels and so much more!

Jeremy Jacobowitz aka Brunch Boys eats brunch for a living and was born in Brooklyn and now lives in Williamsburg. He is a food-loving creator and video host who usually shares his brunch from around the world. He talks about how Covid-19 is impacting his business, NYC restaurants and influencers without substance. He also shares his favorite 3 places for brunch, bagels, burgers, pizza, Italian, Japanese, and Chinese. Listen to find out why he loves Japan, TikTok, and Monday Night Wrestling.

This week’s episode of kitchen radio features eggplants and and a mouth-watering account of Alice Springs artist Marina’s Strocchi’s food travels in New York.

The Brothers talk about pressing matters such as the Netflix casting for "The Prom", food establishments charging for almond milk and ranch, and introduce a new segment called "Did You Know That...?" Buckle up!

Mike and Josh have a quick wrap up in the Food Court at the Javits Center. Enter our giveaway of 100 Pop Shields from 7Bucks a Pop! - https://gleam.io/fb/5FeMW Buy our shirts at talknpops.com/shop If you have a question for us call and leave us a voice mail 224-300-POPS (7677) and we will answer it on the show. Leave us a review on iTunes or Facebook and we will read it on the show! Be mean but give us a good rating! Join the Discord and talk to us! Link to the Discord: https://discord.gg/GSF3dkx If you want some great pop protectors and want to help out the show visit: 7Bucks a Pop! Reminder: We want your bad or good retail stories, send them to podcast@talknpops.com and we will read it on the air. Check us out at www.facebook.com/talknpops, www.twitter.com/talknpops, www.instagram.com/talknpops, www.talknpops.com. If you want to be on the show then visit bit.ly/FunkoPod and find out how! You could also help us out by rating and reviewing the show on iTunes.  We are not associated with Funko

Broadway's Chris Rice and Clay Thomson are our guests for this V special Valentine's Day episode! The Brothers Stew try a Valentine's Day inspired bizarre food combo at intermission and play a lovey dovey themed round of "SHATEGORIES". The brothers also introduce a new segment, "How To New York"... and as always... plenty of fart jokes...

Today on the podcast we (Lissi and Joy) are discussing one of our FAVORITE topics of all time, New York!...

This week Richard catches up with Food Network star and past winner of the show by the same name Jeff Mauro at the New York Food and Wine Festival. Listen in as they talk about Jeff’s background in acting, using his family for motivation in his career, and Jeff gives his tips to young chefs trying to break into the Food Network world. Remember to join us at @starving4pod on Instagram!

I met Gabriella, a fledgling food writer, at the James Beard Awards dinner in 2004. We caught up again in New York this year and chatted about our Jewish roots in Riga, Latvia, our affinity for Montreal and our mutual love of prunes.

I met Gabriella, a fledgling food writer, at the James Beard Awards dinner in 2004. We caught up again in New York this year and chatted about our Jewish roots in Riga, Latvia, our affinity for Montreal and our mutual love of prunes.

After some emotionally draining weeks, Andrew & Caitlin dispense with their usual introductory chit-chat and get right to this week's interview: a fun and free-ranging conversation with Chef Marc Forgione recorded recently at his eponymous restaurant in lower Manhattan. Andrew and Marc discuss the blessing/curse of being the son of a legendary chef; his formative days cooking for chefs such as Paticia Yeo and Laurent Tourondel; the origins and development of his restaurants Marc Forgione (which turns 10 this month), American Cut, and Khe-Yo; and what "New York food" means to him. Oh, and they also get into the Forgione family's premonitory gifts (seriously). Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

This week on _ All in the Industry _, host Shari Bayer is in studio with Moira Sedgwick and Jacqui Palmer talking what goes on behind the scenes at the culinary production, like the New York Food and Wine Festival.  Moira is the New York City Senior Manager with Culinary Events with Share Our Strength while Jacqui is a Client Service Associate with PTG Event Services and highlight their experiences putting on some of the most entertaining festivals and events in the food world. Tune in for this insider exclusive episode!  

DJ Terry Diabolik is back, and Snacky Tunes is stronger than ever. This week was a week full of heavy hitters. Lee Schrager stopped by the studio fresh off the New York Food and Wine Festival, and previewed the 10 year anniversary bash in South Beach coming up. Later in the show, blossoming pop star Andrew Belle talked about his rise to stardom and graced us with a few beautiful acoustic renditions from his latest record, “The Ladder”. This episode was kindly sponsored by The Barterhouse, purveyors of high quality, small production wines. Photo: Andrew Belle