Podcast appearances and mentions of rob handel

Intro: Leak It All, the gumbo of bad decisions.Let Me Run This By You: Overcoming insecurities, chasing hope, staying curious, and Marilyn Monroe.  Interview: A Maze by Rob Handel, Just Theatre, New College of Florida, Asolo Repertory Theatre, SF State, playwriting MFAs, Attempts on Her Life by Martin Crimp, Soho Rep, North Oakland, The Civilians, Yale, UCSD, Lincoln Center Directors Lab, underground poker games, the NYC Tombs, Playwrights Foundation, Annie Baker, Sam Hunter, Zakiyyah Alexander,  Soho Rep Writer Director Lab, Adam Bock, Shotgun Players, Anne Washburn, The Bacchae, Eureka Day, left wing anti-vaxxers, Ben Brantley, writing during the pandemic, a pilot about a tech start up run by altruistic vampires, Mike Schur, What We Do In The Shadows, Aurora Theatre Company.

Praised as “strikingly original” (NY Times), Kamala Sankaram moves freely between the worlds of experimental music and contemporary opera. Recent commissions include works for the Glimmerglass Festival, Washington National Opera, Houston Grand Opera, the PROTOTYPE Festival, and Creative Time, among others. Known for pushing the boundaries of opera, Kamala's work has included several pieces fusing Indian classical music with the operatic form, the first virtual reality opera, several telematic operas, an opera with live data-mining of the audience, and most recently, a 10-hour opera for the trees of Prospect Park. Music: all decisions will be made by consensus, music by Kamala Sankaram, libretto by Rob Handel, performed by Adrian Rosas, Hai-Ting Chinn, Joan La Barbara, Kamala Sankaram, Paul An, and Zachary James; “Ghosting” from Looking at You, music by Kamala Sankaram, libretto by Rob Handel, performed by Samuel McCoy, Jeff Hudgins, Ed RosenBerg, and Josh Sinton; “Bike” from Looking at You, music by Kamala Sankaram, libretto by Rob Handel, performed by Samuel McCoy, Blythe Gaissert, Brandon Snook, Mila Henry, Jeff Hudgins, Ed RosenBerg, and Josh Sinton Aqua Net & Funyuns podcast Follow Kamala on Instagram and Twitter. kamalasankaram.com Co-hosts: Niloufar Nourbakhsh and Joseph Bohigian Follow us on Facebook, Instagram, and Twitter. ensembledecipher.com Contact us at decipherists@ensembledecipher.com. Decipher This! is produced by Joseph Bohigian; intro sounds by Eric Lemmon; outro music toy_3 by Eric Lemmon.

On this episode we have brought in Chef Rob Handel and Carol Clement of Heather Ridge Farm in Preston Hollow, NY to help us whip up some traditional Irish dishes in preparation for St. Patrick’s Day.

On this episode we speak with Rob Handel of Bees Knees Cafe and Heather Ridge Farm about pickling and fermentation.

Today on Fuhmentaboudit, Rob Handel calls in from the Bee's Knees Café, a farm to table cafe located on Heather Ridge Farm. Rob tells us all about fermenting with neat ingredients like mushrooms and elderberry, and tells us about how his cuisine is changing as summer turns to fall.

An interview with Olivier Dedeycker of Brasserie Dupont and Tomme Arthur of Lost Abbey Brewery, on their collaboration beer Deux Amis. Plus, a seasonal check-in with Rob Handel of Bee's Knees about what summer ferments you can make.

Do you love the farmer’s market? Tune in to find out some interesting tips and tricks when shopping at your local market.

This episode of Week in Review reviews a dizzying breadth of content from the past week! We hear from a 17-year-old food rapper, a Food Studies professor at NYU, and the master of acorn toilet fermentation. On “The Breakdown” Jack and Erin talk to Lindsey Shute from the National Young Farmers Coalition about the upcoming performance of Good Dirt at BAM this weekend. Last Great Bite Every episode of Week In Review opens with a recap of the last great thing Jack and Erin ate, and how you can try it too. JACK: “The meatiest weekend a person could possibly have.” - 8 pounds of pork shoulder, bacon, sausage, lamb ribs all from Heritage Foods. To balance it out, Jack ended the weekend with a homemade vegetarian bibimbap from Lukas Volger’s cookbook, Bowl. ERIN: “Felt like a champion of life last night.” when she made a porterhouse Berkshire pork chop from Heritage Foods with warm pineapple salad and brown rice. Featured Episodes Get caught up on the highlight reel of clips from the last week of HRN’s programming. GunwashGunwash Episode #185 Aaron Veal AKA Siddhartha (3/31/2016) Hosted by Aaron Ginsberg, Armand Grullard, Jack Inslee With guest Aaron Veal TasteofthePastA Taste of the Past Episode #233 Ethnic Restauranteurs (4/7/2016) Hosted by Linda Pelaccio With guest Krishnendu Ray, Department Chair at NYU Food Studies FuhmentabouditFuhmentaboudit! Episode #158 Rob Handel is the Bee’s Knees (4/4/2016) Hosted by Chris Cuzme and Mary Izett With guest Rob Handel, of The Bee’s Knees in the Catskills The Breakdown A guest or caller from around the industry joins the show to talk about their recent work. “Young farmers, young farmers, young farmers!” Jack and Erin take a call with Lindsey Shute, Executive Director of National Young Farmers Coalition and owner of Hearty Roots, in Germantown, NY. The National Young Farmers Coalition is bringing a theatrical performance, Good Dirt, to BAM April 10 at 4 pm! The play shares real stories and words of farmers in a show of humanity, struggle, and triumph. Lindsey calls it a rare opportunity to bring the life of farmers to an urban audience. All proceeds benefit the National Young Farmers Coalition. Big-Ups Jack and Erin “big up” people, places, and things they're totally digging right now. (shoutout to Big Ups, the band, for that theme song) JACK: NCAA Championship Game between Nova and UNC was this past week. Big Ups to Kris Jenkins on Villanova who lost 40 lbs by cutting candy, ultimately making the game-winning shot! ERIN: The talented Alisha Fowler, Program Director at Chefs Collaborative Summit. Tickets still available for this weekend!

On this week's episode of Fuhmentaboudit!, our guest in the studio is Rob Handel, the executive chef at Bees Knees Café, a farm to table cafe located on Heather Ridge Farm. In addition to weekly brunch and lunch offerings, they organize a monthly "Supper Club," which is a five or six course tasting dinner. Rob has a passion for seasonal, locally grown, and foraged produce, herbs, and flavors. He also teaches monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels.