Podcast appearances and mentions of peter kaminsky

Peter Kaminsky joins Rob to talk about his experiences with travel, cuisine, and the great outdoors. Currently, Peter is in Argentina, where he is in search of golden dorado and the finest steak in the southern hemisphere. Rob and Peter delve into the philosophy of catch and release in fly fishing, the delicate yet forceful strike of a dry fly, and the incredible fishing opportunities near New York City. In the latter part of the interview, they discuss Peter's latest book. Produced by Jason Reif Learn more about your ad choices. Visit megaphone.fm/adchoices

On Today's podcast I am welcomed by Peter Kaminsky. Peter is an incredible author who started as a writer for National Lampoon's magazine. After his escapades with National Lampoon Peter found writing inspiration through his love for fishing and cooking. Peter has lived an amazing life, learn more about his incredible journey and maybe grab a book or two! Profile : https://www.penguinrandomhouse.com/authors/47160/peter-kaminsky/ Instagram: https://www.instagram.com/peterkaminsky1/?hl=en All of my other socials can be found here : https://linktr.ee/TomRowlandPodcast For All Your Marine and Auto Needs Check Out Star brite: https://bit.ly/48tNW0y Learn more about your ad choices. Visit megaphone.fm/adchoices

Peter Kaminsky etched out a career as a journalist more than 35 years ago. He spent time working at the National Lampoon in its halcyon years and he wrote the Outdoors column in the New York Times for more than three decades. He's contributed to Anglers Journal since the magazine's inception and he's penned a number of classic fishing books including "The Moon Pulled Up an Acre of Bass" and the "Flyfisherman's Guide to the Meaning of Life." His latest book, "The Catch of a Lifetime: Moments of Flyfishing Glory," is a collection of evocative stories on the joy of fly-fishing. In summarizing the book, he writes: "There are fish I have caught that I remember more fully than whole years of my life... At such moments, time, or its passage, seems to go away. To find something in this world that takes you out of time when the seconds cease to slip through life's hourglass, is as close as I've come to a state of grace." Contributors to the book include notable figures such as Joan Wulff, Tom Colicchio and Mark Kurlansky, as well as several anglers that may surprise you. The book is available on Amazon. Subscribe to Anglers Journal Magazine Sign up for our Free Newsletter

Show Notes:  https://wetflyswing.com/546 Presented By: Daiichi, Virginia Fly Fishing & Wine Festival If someone says the word fly fishing, where do you go in your head? In today's episode, New York Times writer Peter Kaminsky takes us on a journey through the pages of his latest book The Catch of a Lifetime. We hear captivating stories from Peter's fly fishing adventures and writing career. Stick around because Peter also dishes out some mouthwatering cooking techniques that are bound to tantalize your taste buds. Show Notes with Peter Kaminsky on Catch of a Lifetime.  01:44 - Peter first got into fly fishing during a vacation from working at the National Lampoon in the mid-'70s. He stumbled upon a fishing camp in Boca Paila, witnessing fly fishermen in action. 02:52 - When he returned to New York, he went on a Catskills trip with Jeff Norman.  There, he encountered Doug Swisher and attended his clinic for two days. 03:50 - After getting fired at the National Lampoon, Peter started writing for outdoor magazines like Outdoor Life, Field & Stream, and Sports Afield. 04:35 - Peter also had the chance to build a connection with Nick Lyons through his work. This led to a remarkable opportunity when, in the early '80s, Nick recommended Peter to write for the outdoors column at The New York Times. 11:50 - Peter and his brother created the Mark Twain Prize for American Humor at the Kennedy Center, overseeing its production for two decades. The Works of Peter Kaminsky 17:20 - One of Peter's most famous works, which overlaps into the outdoors realm, is the book Seven Fires with Francis Mallmann. He also did a book with John Madden called John Madden's Ultimate Tailgating. 21:43 - Peter Kaminsky shared the story behind his new book The Catch of a Lifetime. The book features short pieces from various contributors like Nick Lyons, John McPhee, and Rachel Maddow. 32:45 - Peter also talks about his connection with Flylords, which he discovered during COVID-19. He recently worked with them on a new video series called Flavor on the Fly. 35:24 - Peter shares a simple and effective cooking technique for fish from his book How to Dress an Egg with Ned Baldwin. 48:20 - Some of Peter's literary influences include Nick Lyons, A.J. McLean, Ernest Hemingway, Raymond Chandler, and Ivan Turgenev. Check out our episode featuring The Life and Works of Ernest Hemingway with Mark Cirino. Show Notes:  https://wetflyswing.com/546  

Award-winning writer Peter Kaminsky in his book, The Catch of a Lifetime presents the moving first-person stories of more than seventy anglers recounting their catch of a lifetime. The stories are from all over the world and from well-known writers, artists, sportspeople, and others who've made flyfishing their passion. Join us to hear Peter share these people's most memorable tales.

Ed Mitchell #edmitchell is known as ‘The Pitmaster' #thepitmaster in barbecue circles #bbq, Ed Mitchell has been cooking whole-hog barbecue the traditional way since he was a teenager in Wilson, North Carolina. A grandson of a small farmer, Ed was surrounded by natural, good-tasting food as a child. He has rich memories of those taste and times. For years, his education, military duty, and work with the Ford Motor Company took him away from Wilson, until he returned in 1990 to help his mother when his father became ill. Thanks to a chance launch and Ed's habit-forming barbecue, Mitchell's Grocery soon morphed into Mitchell's Ribs, Chicken & B-B-Q. As the business grew, so did Ed's reputation. Acknowledgement of his talents led to associations with influential writers and historians including Calvin Trillin, John T. Edge, Peter Kaminsky, and Michael Pollan. Peter Kaminsky, author of Pig Perfect, in which a chapter is dedicated to Ed's story, introduced Ed to the superior taste of free-ranging pigs raised on traditional foods. Ed was convinced that this was the taste of his youth he'd been searching for. He soon partnered with North Carolina A&T State University's farm-raised pig program to encourage chefs to support naturally raised pigs. During this time Ed became a founding pitmaster of the 15th annual Big Apple Block Party #bigappleblockparty. In 2009, Ed was invited to cook at the prestigious James Beard House in New York City. A year later, notable food advocate and author Michael Pollan shadowed Ed in preparation his The New York Times' best selling book, Cooked: A Natural History of Transformation (Penguin Books, 2013.) #cooked Ed was not only featured in the book, but also in the Netflix original food documentary film, “Cooked.” In March 2012, Ed hosted a barbecue master class at the 20th Annual International Food and Wine Festival #annualinternationalfoodandwinefestival in Melbourne, Australia. Ed's network of passionate culinary experts who are at the forefront of the food movement, as well as a rising fan base, helped support his transition from his family's restaurant to an upscale barbecue concept, The Pit, based in Raleigh, North Carolina. In 2014, Ed left The Pit to team up with his son Ryan at Ed Mitchell's Que in Durham. ____________________________________________________ Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business." Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses. The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of: Food & Beverage Magazine's Guide to Restaurant Success https://www.amazon.com/dp/1119668964/... ____________________________________________________ *CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag... *Follow Us on Facebook : https://www.facebook.com/FoodAndBever... *Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/ *Follow Us on TWITTER: https://twitter.com/fb101com www.fbmagazine.com@edmitchell@ryanmitchell@michaelpolitz@jenniferenglish@jamesbeardaward#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade

A great interview with author, chef and fly angler Peter Kaminsky.  In 2001, Peter published the ever popular "The Moon Pulled Up An Acre of Bass" about his time in Montauk during the epic fall run.   We talk about this book, his famed meals, how he got into angling, his stories of Jack Hemingway and you won't want to miss the story about who the strange neighbor was of a gumbo chef Peter met down in the Bayou.  We wrap up talking about his hand in both the Gershwin and Mark Twain Prizes - and the state of the Striped Bass fishery. A great episode. 

This week, we're celebrating the 50th anniversary of Joni Mitchell's album "Blue" with music professor Peter Kaminsky, who has organized a virtual conference at UConn to explore the legacy of the landmark recording; we're talking with Aswad Thomas '15 MSW, national director of Crime Survivors for Safety and Justice, about how his experience as a victim of gun violence led him to a life of advocacy and activism; and we're going back to the 1930s to meet Harrison "Honey" Fitch, the first Black basketball player in UConn history, and the ugly encounter with racism he experienced that made national headlines. 

To All The Boys: Always & Forever brings the story of Lara Jean Song Covey and Peter Kaminsky's romance to a close. Here's what the ending means. --- Send in a voice message: https://anchor.fm/shalom-kolontarov/message Support this podcast: https://anchor.fm/shalom-kolontarov/support

How to Dress an Egg: Suprising and Simple Ways to Cook DinnerBy Ned Baldwin & Peter Kaminsky Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Ned Baldwin: I'm Ned Baldwin. My first cookbook is How to Dress an Egg.Suzy Chase: For more Cookery by the Book, and to see what recipes I made out of this cookbook, head on over to CookerybytheBook on Instagram. Now for my quarantine question round. On Instagram, you wrote on your Houseman Restaurant account, "We're closing today. No takeout, no delivery. Don't know for how long. Looks like residents are going to be cooped up for some days. I'll be in the restaurant through tomorrow, closing things down, dealing with perishables, et cetera. We plan to reopen in whatever form is appropriate as soon as we can. We'll miss you." So, that was on March 17th. How are things going for you now as a restaurant owner in the epicenter, in New York City?Ned Baldwin: Yeah. It makes me sad to hear that. Well, we're still closed. I'm still not doing takeout. Every day, several times a day, I do the thought experiment about what it would feel like to do takeout, and who it would benefit, and at what risk. I mean, I have to say I kind of love working under adverse circumstances. Probably if I didn't, I wouldn't work in restaurants at all. You know, there was a blizzard a couple years ago. We were the only restaurant in the neighborhood open. My wife was hosting. She doesn't know how to do that. My daughter was busing tables. The guy who owns a suit shop next door was mixing drinks. He does not know how to mix drinks. It was me and one other cook. And because we were the only restaurant open, and nobody wanted to go very far, we were crazy busy, and it was one of my favorite nights that we've had at the restaurant. It was super fun. I think we did 80 covers, me and another cook.Ned Baldwin: And I would love nothing more than to serve the community in that way under these circumstances, but these are not the same. My chef de cuisine has a child, and I have two. I think the best thing that I can do right now... As much as I'd love to be providing Houseman's roast chicken to the people, the best thing we can do is be closed, and go to the grocery store infrequently, and encourage our customers to do the same. And, you know. I'm spending my time talking about this cookbook, which I'm excited about, and I think is an appropriate tool for the time.Suzy Chase: What dish are you making at home that is getting you through this time?Ned Baldwin: That's a fun question. I think one of the funny consequences of sort of living the life that I've carved out for myself is I'm like a gastro thrill seeker. I want maximum spice and acid and crunch and creaminess, and a panoply of spices. I mean, I'm actually not bored during this time at all, but when it comes time to eat, I get excited about it. That's probably no different from any other day of the week. And my family are normal people when it comes to food, so for them, I cook a recipe from the book maybe twice or three times a week, and that's the roasted broccoli.Ned Baldwin: Everybody loves broccoli, and actually, that recipe is in the book because my family likes it so much. That's broccoli kind of cooked like it's meat. So, salted a little bit, broken up. I show a way to cut it nicely, that has these sort of sweeps out of the dock, in a hot pan and then in the oven, and it's done. That's just sort of fun. My kids love crunchy stuff, and they also love browned stuff, so the heads have a lot of caramelization, and the stalks still have a good amount of crunch in them. So, that's what I'm cooking for the family. I mean, that's not all, but that's a thing that everybody seems to like a lot.Ned Baldwin: And then for myself, I can't seem to get enough of curry flavors right now. Curry is a broad, loose, kind of flabby term that describes a whole bunch of different combinations of spices, depending on where you are and what you're doing. I've been doing it with chick peas, with pork, with chicken and lots of spices, and with fried leeks. I mean, the sky's the limit.Ned Baldwin: Actually, I discovered something super fun a couple of days ago. I was breaking down a hangar steak, and hangar steak has this sort of ribbon of super tough, chewy... Like you can't eat it the way it is when you cook a steak... gristle. And you know, I removed it, and I looked at it for a second and thought, "Wait a minute. I love tendon." You know, in Chinese restaurants? And I love pork skin, and all that kind of stuff. And this piece, it's that, so it just needs to be cooked differently. So I immediately put it in a pot with ginger and shallot and garlic and chile, and with some onions and a bunch of other stuff, and braised it for two or three hours. And, wow. What a revelation, and super fun. I guess that's kind of the sort of nonsense I'm getting up to.Suzy Chase: You are a gastro thrill seeker. I had no idea you were going to say that. That's so funny. Hey, I made your broccoli last night. It's life changing.Ned Baldwin: Cool.Suzy Chase: I'm never making broccoli any other way ever again.Ned Baldwin: I love hearing that.Suzy Chase: It's so good. So, on to the cookbook.Ned Baldwin: Mm-hmm (affirmative).Suzy Chase: I love that this cookbook is all about cooking simple things. At first glance I thought, "Oh, this is a restaurant cookbook," but it's really not. Can you talk a little bit about that?Ned Baldwin: Yeah, sure. So, I was 36 years old when I set foot as an employee in a restaurant environment first, and preceding that, I was both an impassioned home cook, and a great eater in New York City restaurants, and other cities' restaurants that I managed to get into. I just love eating, and I love cooking. And so, I was a home cook for more years than I even still have been a restaurant cook.Ned Baldwin: I ended up working in the industry and opening Houseman Restaurant five years ago, and so I've been a restaurant cook for maybe 10 years, and the way I kind of feel... You know. I do my best to be a great restaurant cook when I'm in the restaurant. But also, there's a part of me always that's like a home cook spy in the restaurant world, and sort of picking apart, "Oh, that thing, the way that we do that." And that would be totally useless at home. No home cook would ever do that. It's timely. It requires unusual equipment, and just not useful at home at all. And then, other things, a few here and there, I think, "Wow. God, I wish I had known that when I was only cooking at home." So, almost like a home cook spy in the restaurant world.Ned Baldwin: And the book, it isn't all stuff that I learned in the restaurants that I thought would be useful at home, but some of it is. The broccoli, for example, just was like, "I know my kids are going to like broccoli cooked like this." Like our roast chicken recipe, which I think is one of the more important chapters in the book, was born from cooking chicken in several different restaurants.Ned Baldwin: Restaurants are funny. You go in and you sit down, and there's certain windows of time that the kitchen has to produce food. Like, you want your entrée between 15 and 30 minutes from when you sit down in the restaurant, and if it's more than that, a customer starts to get kind of anxious. So, roasted chicken takes a long time, and so a lot of restaurants mitigate that by precooking or par cooking their chickens, which I think decreases its quality by 15 to 40%, right off the bat with that.Ned Baldwin: And so, I wanted to cook chicken from cold, like take it out of the fridge to done in 12 to 18 minutes. And just kind of goofed around with a bunch of different ways of doing it, and finally discovered that I could get certain size chickens and cook them from raw pretty efficiently. That translated to the home very well, and it also, like there was a big a-ha moment when I was... I think I was at Craft and I saw cooks doing this. That they used the floor of the oven. They lift the rack up to the higher shelf, and just put pans on the floor of the oven.Suzy Chase: What does that do? Does it bring more heat underneath the chicken?Ned Baldwin: Yeah. The way ovens are designed, there's almost all ovens, the heat comes from an element that's underneath the metal pan on the floor of the oven. And so, if you set the pan on the floor, that element is like a low temperature burner. So, it's sort of like having your pan on a low flame while also in the oven. And what that does, if you're cooking something wet... Like any kind of meat, chicken... the liquid that comes out of it while it's cooking that would otherwise inhibit the skin from crisping properly, like if it was on a shelf in the middle of the oven, it cooks that water off really fast. So, one of the things people love about our roasted chicken is the skin is like a cracker. Crispy. Really, really crispy, and nicely browned.Suzy Chase: So, speaking of your chicken, in 2015, Pete Wells wrote in The New York Times, "Houseman is a new restaurant where you can get, among other good things, an excellent roast chicken. 'Big whoop,' you say. 'I can get excellent roast chicken at a place in my neighborhood.' Well, no you can't," he wrote, "Unless you live across the street from Barbuto. But let's not argue." And then Pete even wrote, "In restaurants, I manage to get a chicken like this roughly once out of every 50 attempts." That is some high praise right there. After he wrote that, were people just coming in for your chicken all the time?Ned Baldwin: We sold a gazillion, gazillion roast chickens. Yeah. Yeah. It's impossible to work at Houseman, and not end up being a great chicken cook. And for what it's worth... And I kind of love that this is true... all my cooks, when they cook chicken at home, they do it the same way they do it in the restaurant. Because it works, and it translates at home.Suzy Chase: So, you know this to be true. If you can learn to cook one thing well, and make a recipe truly your own, you have opened the door to creating a lifetime's worth of recipes. What's the first thing you learned to cook well?Ned Baldwin: Oh. Fun question. Well, that's an opportunity to talk about my wife's father, my father in law, who is one of my best friends in the world, and who is just a spectacular cook. I think my love of home cooking... I probably would have been there anyway, but boy did it get a chance to emerge, in cooking and building a relationship with him. He cooks everything well. His name's Jay. We did moules, just like Belgians do mussels. One of my great loves in cooking and eating is finding a thing that I thought I didn't like, and just falling in love with it.Ned Baldwin: I actually quoted him at the beginning of the book, saying, "If you think you don't like something, you probably just haven't had it cooked properly." That's his perspective.Suzy Chase: True.Ned Baldwin: Which is great. What he's saying is it's a fundamental openness to all food on the planet. And I make those mussels all the time. And then, even more impactful was lobster bisque that he made, that just blew my doors off. So delicious and rich, and it was about squeezing flavor out of every step of the way. Breaking the lobster down, and crushing the shells and roasting them, and reducing and roasting and reducing, and flaming with cognac. I mean, it was great. Just great. And I've done some version of that recipe hundreds and hundreds of times now.Suzy Chase: So, the one thing I've been cooking more than anything else during quarantine has been eggs. We are going through eggs like they're going out of style. Would you share the story of the dressed egg?Ned Baldwin: Shortly after the restaurant opened, I was going to put a dish on the menu called oeuf mayonnaise, which is a boiled egg in some kind of delicious mayonnaise. I had gathered some ingredients, and was on my way down the stairs to where the food processor was to make the mayonnaise. I was just literally halfway down the stairs with an armload of stuff, and stopped and thought, "Why does this need to be mayonnaise?" Walked back upstairs, and made the following. I made something that we now call egg candy, which is almost like a slurry of capers and anchovies, chile, lemon zest, some fried herbs, and a lot of olive oil. And then we made some fried leeks and some fried parsley. That was the first one.Ned Baldwin: I put it on the menu. It was one of those lovely moments where it was like, "What are we going to call it?" "I don't know." "Oh, let's call it a dressed egg." And then it became one of our bestselling things, and one of the things that's consistently been in the restaurant since we opened. I sort of recognized a framework, like your seven and a half minute eggs are gorgeous. Jammy and delicious all by themselves or with a little bit of salt, but then if you dress them up... And you can dress them up a million ways.Suzy Chase: So, tell us about your co-author, Peter Kaminsky, and how he influenced you.Ned Baldwin: Well, Peter is a cookbook rockstar. He's written with a zillion chefs who are better than me. I honestly... You know, I just have to say, between Gerardo and Pete and Christopher Sheinlin and Melissa Hamilton, who photographed the book, and Rux Martin, who edited the book, and David Black, who's our agent... Every minute that I think about this team, I say the same thing. I don't know how the hell I got on this team. It's just an amazing crowd of people.Ned Baldwin: You know, it started with Pete. Pete came to the restaurant. He read Pete Wells' review. As he likes to say, he's not really a review chaser. He wrote the Underground Gourmet for New York Magazine. He was a food reviewer there for some years. I think he's sort of done with the next trendy restaurant, but he said he thought he found something in Pete Wells' review that made him excited about trying Houseman, and he came, and [inaudible 00:13:16]. Pete has a parallel life as a fishing writer, and I mentioned earlier, I'm totally obsessed with fishing. It's all I want to do if I'm not with my family or cooking.Ned Baldwin: And so, when I saw he was coming in, I had actually just read a book that he wrote, which is just lyrically beautiful, about fishing in Montauk in the fall. It's called The Moon Pulled Up an Acre of Bass. I had just read it for the second time about a month before, and so I... You know. Normally if I recognize somebody in the restaurant, if they're not a friend, I leave them alone. Meryl Streep or whatever. But Gabrielle Hamilton, that owns Prune, had a great line. She said, "You know, if they changed your life, tell them." So I did that, and we ended up chatting and finding that we got on well, and shared a sense of humor.Ned Baldwin: He came back a few more times, and I guess wasn't disappointed with the food. And then on December 17th of 2015, called the restaurant, and he said, "Do you want to do a book?" And I said, "No." Which was insane, but... You know. I had just opened a restaurant. And he said, "You know, Ned, it takes a long time to write a book." He was quite right. It took us a year and a half to kind of carve out what the concept of the book was, and then a couple more years to get it fully written. I took cookbook writing 101, 202, 303, 404 with Peter, who has written 17 cookbooks.Suzy Chase: Now for my segment called My Favorite Cookbook. What is your all time favorite cookbook, and why?Ned Baldwin: I... And I bet you do, too... I love Bonnie Slotnick. I love her bookstore. I love going in there and spending half the time talking to her, and half the time looking at books, and I have done for many, many years.Ned Baldwin: I can pull out some silly ones. I love Rex Stout, the author. He wrote the Nero Wolfe books that take place in New York City in the '30s and '40s and '50s, and he was a gastronome who lived in the West '30s in his townhouse, and he had a chef in his house? This is all fictional. He had a chef in his house. His name is Fritz. And one of the great joys of the books is him describing the meals that Fritz, who's a German cook, but was making what I think is really traditional high American food from that era. There are probably, gosh, I don't know, 20 or 30 Nero Wolfe books, and someone pulled all of the recipes out of them and made a cookbook out of them. I really, really love that one a lot.Ned Baldwin: I was just reading It's Not a Cookbook. But, we have a group out here on Sunday evenings. Somebody picks a text, and we Zoom together and take turns reading the text. So, I had remembered a Jim Harrison essay. I think he was in Michigan, and got caught in just the storm of all storms, and kind of dug a hole with his hands and got in the hole. It's a really beautiful piece, and sort of makes me feel a little bit about some version of how our psyche's feeling at the moment. For those who don't know, Jim Harrison's an outdoorsman and a food writer, and he wrote some movies. He died a couple years ago. And he just writes amazingly about food.Ned Baldwin: You know, I couldn't remember where the heck that passage was about him getting caught in the storm, so I ended up reading two of his books over the last couple of days. And just, I mean wonderful food story after wonderful food story, and half of them are him at home, making pozole... He's like a super rustic cook... and half of them are him at some three Michelin star restaurant, eating woodcock and drinking magnums of Petrus. So I like him a lot, too.Suzy Chase: Where can we find you on the web and social media?Ned Baldwin: My website is housemanrestaurant.com, and I have Facebook, but I don't really use it, and I have Twitter, and I don't really use that, either. But I do use Instagram quite a bit, and my Instagram is also just Housemanrestaurant.Suzy Chase: Judith Jones wrote in Eater, "To me, cooking is an art form, and like any art form, you have to learn the fundamentals. Well, this cookbook is a good place to start." Thanks so much, Ned, for coming on Cookery by the Book Podcast.Ned Baldwin: Thank you for having me. It's a lot of fun.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Are you tired of making the same dishes at home and experiencing a cooking rut? In "How To Dress an Egg: Surprising and Simple Ways to Cook Dinner," Chef Ned Baldwin and Food Writer Peter Kaminsky share simple ways to prepare one main ingredient (e.g., steak, chicken, carrots, beets, hard boiled eggs) and add new flavors and twists. Chef Baldwin is owner of Houseman restaurant in New York City. Kaminsky is author/coauthor of many cookbooks and a television producer. #TheConnectedTableLiveThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

A welcome dose of normalcy: In an conversation recorded pre-pandemic, Ned Baldwin, chef-owner of Houseman restaurant in New York City, discusses his brand new and very useful cookbook How to Dress an Egg: Surprising and Simple Ways to Cook Dinner, written in collaboration with Peter Kaminsky.Ned, a former sculptor from Seattle, WA, took up professional cooking in his 30s, and became chef de cuisine of Gabrielle Hamilton's Prune Restaurant before opening his own place. How to Dress an Egg translates the lessons and tricks of the trade of a pro chef to myriad home-cooking applications. In his conversation with Andrew, Ned discusses the book, some of his favorite techniques and recipes, and the process of writing and designing his first literary at-bat.Our great thanks to S.Pellegrino for making these special reports possible.Enjoy this interview, and buy Ned's book!LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew’s most recent book)Houseman RestaurantHow to Dress an Egg (Ned's book)Support the Houseman restaurant Emergency Fund

E004: Chuck Hagel, former U.S. Senator from Nebraska (1997-2009) and U.S. Secretary of Defense (2013-2015), explains why he thinks “trade war” is not an accurate or useful way to describe recent trade dynamics between the United States and trading partners. He also examines the relationship between the economic health of the United States and the country’s national security and explains how trade and economics figured into his role as Secretary of Defense. Opinions expressed on Trade Matters are solely those of the guest or host and not the Yeutter Institute or the University of Nebraska-Lincoln. Show Notes: Present at the Creation by Dean Acheson America: Our Next Chapter by Chuck Hagel with Peter Kaminsky

In this episode Jeremy has a conversation with TV producer and writer/columnist Peter Kaminsky. Known for his award winning articles in New York Time, Food & Wine, Outdoor Life, New York Magazine and Field and Stream, Peter's work explores the meaning of life through simple pleasures. They discuss Peter's early career writing for Mad Magazine, how he got into writing about food and fishing, and the Mark Twain Prize for Comedy which he produced with his brother for 20 years Kennedy Center honoring the likes of Eddie Murphy, Carol Burnett, Tina Fey and Bill Murray. Support the show (http://patreon.com/highwaytohealth)

The Sweet Spot Dialing Back Sugar and Amping Up Flavor By Bill Yosses and Peter Kaminsky

On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currance, and Kelly English. Finally, we meet Peter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. PICKLED SHRIMP serves 10 This recipe requires high quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the water I know. It s better to find the best shrimp than to worry about whether they ve been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality options are frozen. This is where a trusty fishmonger makes all the difference. You can mix up your vegetables with the shrimp, using whatever s fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, militon, and or okra. FOR THE BR INE 2 CUPS R ICE W INE V INEGAR ZEST A ND JUICE OF 1 LEMON ZEST A ND JUICE OF 1 OR A NGE 1 2 CUP SUGAR 5 GA R LIC CLOV ES, THINLYSLICED 1 TA BLESPOON COR IA NDERSEEDS 1 TA BLESPOON MUSTA R DSEEDS 1 TA BLESPOON PEPPERCORNS 1 TA BLESPOON R ED CHILI FLA KES 2 BAY LEAVES PINCH OF KOSHER SALT COMBINE all the ingredients in a large saucepan. Add 2 1 2 cups water and bring to a boil. Remove from the heat and allow to cool slightly. FOR THE SHR IMP 1 2 BA BY CA RROTS 1 2 BA BY BEANS 1 2 PE A R L ONIONS,PEELED 1 2 OK R APODS 2 POUNDS BOILED W ILD A MER ICA NSHR IMP, PEELED A ND DEVEINED PACK A LL THE the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you re ready. Photograph C Maura McEvoy Recipe from My Family Table Andrews McMeel Publishing, 2011 JOHN BESH REEL MASTERS On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currance, and Kelly English. Finally, we meet Peter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On today's episode of THE FOOD SEEN, Bien Cuit may mean “well baked”, but Zachary Golper's plan to make bread didn't rise until a 2 year journey across South America. After time on an organic farm in Oregan, the wafting smell of a wood fire oven, manned by candlelight at 1AM, was all the impetus Zach needed to become a baker. With co-author Peter Kaminsky, “Bien Cuit: The Art of Bread”, takes us on a “Bread Quest” not only to find NYC's iconic loaves, but celebrates the diversity of our cultures, through the grains and flours that surround us. A 24-day minimum sourdough starter, a fermenting dough in hand, the baker inside you will be awoken with Pane Pugliese, Broa De Milho (Porteguese Corn Bread), Bourbon Bread, in no time.

Peter Kaminksy wears many hats – writer, outdoorsman, journalist, cookbook author, television producer, the list goes on and on. He’s worked with the likes of Francis Mallmann and Daniel Boulud on cookbooks. He was a managing editor at National Lampoon. He created both the Kennedy Center Mark Twain Prize and the Library of Congress Greshwin Prize for popular song. Hear his story on this special edition of Evolutionaries.

Get an inside look at the life of the legendary Peter Kaminsky on today’s episode of Chef’s Story. Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He’s a mentor to many chefs and is a real renaissance man. He knows as much about fly fishing as anyone, is the Creator and Executive Producer of the Mark Twain prize for American humor and was a contributor at National Lampoon in the 70’s. Tune in for some real knowledge and insight on this show! This program was brought to you by Visit Napa Valley. “Many of the cookbooks I write in the subjects voice. You have to channel them. “It’s parody without the jokes. It has to sound like them.” [27:00] “[My advice to chefs is to] travel. You won’t be able to do that your whole life when you get tied down to a restaurant or family. So much of what goes on in the food world these days comes from travel and experiencing other peoples cuisines.” [43:00] “Food is among the most important things in your life. On the other hand it’s important not to make it overly important. People who talk about food a lot are talking about it too much, I think.” [46:00] —Peter Kaminsky on Chef’s Story

Ben Sargent and Peter Kaminsky met on the piers of New York City. They teamed up and wrote The Catch, a book of sea-to-table recipes. Tune into this episode of Eat Your Words to hear Cathy talk with Ben, Peter- and Ben’s alter ego, Doctor Klaw. Find out about Ben’s history in the world of seafood. Ben has been involved with The Cooking Channel, and has served lobster rolls out of his garage; why did he decide to team up with Peter to write this book? Learn more about the seasonality of fishing in New York City, and if fish from the East River is safe to eat. Why are farmed fish hurting the lifecycles of the ocean? Tune into this episode of Eat Your Words to hear more about overfishing, hipster fishmongers, and more! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to The California Honeydrops for today’s music. “Suddenly I had this idea to put my grandfather’s chowders and surfboards together and hang out in my garage. I couldn’t sell enough surfboards, so that’s where the chowder idea came from.” [9:15] — Ben Sargent on Eat Your Words “The problem with farmed fish, even if they’re raised right, is that you’re taking the small fish out of the food system, and you’re starving the bigger fish.” [18:00] — Peter Kaminsky on Eat Your Words

On this week’s episode of Straight, No Chaser, Katy Keiffer is joined in the studio by Peter Kaminsky, food writer and author of Culinary Intelligence. Peter defines “culinary intelligence” and discusses his weight loss process by eliminating “white foods”: sugar, flour, potatoes, etc. Tune in to hear Katy and Peter discuss the cost effectiveness of eating seasonally, the importance of eating home-cooked meals, and why portion sizes in restaurants are causing the country’s waistbands to expand. Hear about how the Food Network has turned cooking into a sport, why a petroleum-based agricultural economy is not sustainable, and how the Western fast-food diet has spread internationally. Listen to this episode of Straight, No Chaser to learn more about health and sustainable eating! This episode has been brought to you by Cain Vineyard & Winery. “If things don’t have flavor, they’re not going to satisfy you. And if they don’t satisfy you, you’re going to compensate with a lot of sugar, salt, and fat.” “They ain’t gonna change the portion size just because you walk in with health on your mind.” “We have blazed a path, [people across they world] picking up our Slurpees and french fries.” — Peter Kaminsky on Straight, No Chaser

On this week’s episode of Straight, No Chaser, Katy Keiffer is joined in the studio by Peter Kaminsky, food writer and author of Culinary Intelligence. Peter defines “culinary intelligence” and discusses his weight loss process by eliminating “white foods”: sugar, flour, potatoes, etc. Tune in to hear Katy and Peter discuss the cost effectiveness of eating seasonally, the importance of eating home-cooked meals, and why portion sizes in restaurants are causing the country’s waistbands to expand. Hear about how the Food Network has turned cooking into a sport, why a petroleum-based agricultural economy is not sustainable, and how the Western fast-food diet has spread internationally. Listen to this episode of Straight, No Chaser to learn more about health and sustainable eating! This episode has been brought to you by Cain Vineyard & Winery. “If things don’t have flavor, they’re not going to satisfy you. And if they don’t satisfy you, you’re going to compensate with a lot of sugar, salt, and fat.” “They ain’t gonna change the portion size just because you walk in with health on your mind.” “We have blazed a path, [people across they world] picking up our Slurpees and french fries.” — Peter Kaminsky on Straight, No Chaser

This week on Let’s Eat In, Cathy Erway is joined by Peter Kaminsky, food writer and author of the new book Culinary Intelligence. Peter talks about his own health and motivation for writing Culinary Intelligence, as well as the importance of getting the most flavor for your calorie. Peter also digs into his past, as he reads a passage from his book about his local butcher in Kensington, Brooklyn. Hear about how fresh, quality ingredients not only add to flavor, but also that “feeling of satisfaction.” Finally, hear what Peter would cook at home as his ideal date meal, and the upcoming events for the release of Culinary Intelligence. This program has been sponsored by Hearst Ranch. “Culinary intelligence is a way of eating- my way of eating. If you want to maintain a healthy weight and a healthy diet, don’t eat processed foods, but the best full-flavored ingredients you can afford- and from that follows sustainable and local- and cook or live with someone who does the same.” “If your ingredients or cooking techniques cannot deliver flavor per calorie, on goes the mayo, on goes the butter.” “Without fat, we’re just plants!” —Peter Kaminsky on Let’s Eat In

Cathy hosts a discussion with famed food writers Peter Meehan and Peter Kaminsky.

Linda speaks to Peter Kaminsky and Donna Gelb about the book, “Seven Fires: Grilling the Argentine Way”.