Podcasts about union square greenmarket

Cookbook author, cooking instructor, and "Top Chef" competitor Nini Nguyen joins us to discuss her new cookbook, Đặc Biệt: An Extra-Special Vietnamese Cookbook. Nguyen has a number of events in NYC:September 4, a collaborative dinner at Strange DelightSeptember 5, a signing and discussion at Yu & Me booksSeptember 6, a cocktail demo and signing at Big NightSeptember 7, a signing at Union Square Greenmarket

Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera's two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme. Watch the full documentary and find recipes here!

Segment 1: The Enduring Power of Main Street Medieval European Markets: A Model of Community Resilience In the Middle Ages, European markets served as the heart of communities, providing not only essential goods and services but also fostering a sense of belonging and shared purpose. These markets were typically spaced approximately 14 miles apart, ensuring that people living within a 7-mile radius could easily access them. This proximity proved crucial in times of crisis, as it allowed people to gather resources, exchange information, and support one another. The "7-Mile Radius" Concept in Modern Preparedness While modern transportation has expanded our reach beyond the 7-mile radius, the concept remains relevant in the context of preparedness. By connecting with neighbors and establishing relationships within a manageable geographical area, individuals can create a network of support that can provide invaluable assistance during emergencies. The Significance of Local Markets in Fostering Community Resilience Local markets play a pivotal role in strengthening community resilience by providing access to essential goods and services, even in the face of disruptions. These markets often rely on local producers and suppliers, reducing reliance on long-distance transportation networks that are more susceptible to disruptions. Additionally, local markets serve as hubs for information exchange and community organizing, fostering a sense of collective responsibility. Examples of Local Markets Championing Resilience The Ferry Plaza Farmers Market in San Francisco transformed into a distribution center during the COVID-19 pandemic, providing food and essential supplies to vulnerable communities. The Union Square Greenmarket in New York City has implemented initiatives to increase access to healthy food for low-income residents, enhancing community nutrition and resilience. The Pike Place Market in Seattle has established a robust emergency preparedness plan, ensuring continued operation and support for the surrounding community in the event of a disaster. Segment 2: Cultivating a Culture of Self-Reliance The Importance of Self-Reliance in a Crisis Self-reliance, the ability to provide for oneself and one's family in the face of adversity, is a cornerstone of preparedness. By developing essential skills and maintaining a stock of essential supplies, individuals can reduce their dependence on external aid and increase their resilience during emergencies. Practical Steps for Enhancing Individual Preparedness Develop basic survival skills such as first aid, water purification, and fire building. Maintain a stockpile of essential supplies, including food, water, and medical supplies. Create a family emergency plan outlining communication procedures, evacuation routes, and meeting places. Stay informed about local hazards and emergency protocols through official communication channels. Promoting Self-Sufficiency and Resourcefulness within the Community Communities can foster a culture of self-reliance by promoting self-sufficiency skills and resourcefulness among its members. This can be achieved through: Organizing workshops and training sessions on essential survival skills. Establishing community gardens and promoting home-grown food production. Encouraging the development of local barter and exchange systems. Creating a community emergency response team trained to provide assistance during crises.#MainStreetResilience,#CommunityPreparedness,#CrisisReady,#WeAreMainStreet,#MainStreetUSA,#HopeInCrisis,#ResilientCommunities,#CommunityStrength,#MainStreetGlobal,#ResilienceWithoutBorders,#WorldPreparedness,#CommunityUnity, --- Send in a voice message: https://podcasters.spotify.com/pod/show/bhsales/message

Mengisi akhir pekan, Gandira mencoba pencak silat untuk pertama kalinya di Festival Silat USA bersama para suhu silat asal Amerika. Sementara Nadira mengajak pemirsa melihat sisi lain kota New York ke pasar kaget di Union Square Greenmarket, Manhattan.

Meg protests inequity in the art world with the Guerrilla Girls. Jessica orders for the table at Danny Meyer's groundbreaking Union Square Café.

Michaela Quinlan, certified sommelier, and Robert Tas navigate the wine list of Union Square. Located on East 19th Street, this restaurant was founded in 1985 with a menu that is inspired by the Union Square Greenmarket. It's all about fresh, local ingredients, and the restaurant has won five James Beard Awards.  Wines reviewed include: Etna Bianco Benanti 2020 from Sicily Crivelli Grignolino d'Asti, 2020 Domaine de la Grosse, Pierre Douby Morgon, 2019 For more information on today's episode, and the wines you love to love, visit www.corkrules.com

We're joined today by chef Peter Hoffman—of the legendary New York City restaurant Savoy, and then of others—to discuss his career and first book.To get featured recipes, subscribe to our Substack today.Today's Guest: Peter HoffmanPeter Hoffman was the chef-owner of Savoy, the farm-to-table eatery in New York City's SoHo neighborhood he opened in 1990 and that upended ideas about fine dining at the time.Savoy ran for two decades before Peter shut the doors in 2011. (His other restaurants closed in subsequent years, with the final one shuttering in 2016.) During its tenure, Savoy was one of the first U.S. restaurants to champion seasonal, local cuisine; dishes typically relied heavily on and were inspired by the produce Peter would find at the Union Square Greenmarket, where he became a fixture. (A typical greeting between farmer & chef at the greenmarket: “What's good?”)As a child growing up in New Jersey, Peter was introduced to an array of diverse foods. Both of his parents were home cooks—his mother more so than his father—and they inspired him to get comfortable in the kitchen. His mom taught him to read and follow recipes with the Joy of Cooking. And his housekeeper, Hortence, taught him the beauty of butter, an ingredient that gets a whole chapter in his new book. Peter got his start working in kitchens at a Vermont resort after his construction job there ended. As he got more and more excited about a path in food, he trained under several renowned cooks, including Richard Olney. He traveled to Japan to learn and, one summer, even ran a small fish market. Peter says that learning from these chefs and experiences taught him the beauty of local geographies and the ingredients they provide.His first book, What's Good: A Memoir in 14 Ingredients, is expressive of this type of thinking. It's part memoir, part cookbook, and features 14 chapters each named after an ingredient that fueled the forward-thinking menus at Savoy. Filled with anecdotes and stories about running a restaurant and his slow-food philosophy, Peter says the book is not just a tribute to the many relationships he formed with farmers, cooks, and the broader community, but it is also a tribute to his journey to discover what seasonality means.Get Cooking: Bookshop | Omnivore Books (signed)!We've got a great episode for you today—Peter shares some stories like those that fill the pages of his book with us, stresses the importance of simplicity and sustainability, and reflects on what the past two years have meant for the restaurant industry. And, as always, we put him to the test in our signature culinary game!Featured Recipes This WeekPaid subscribers to the Salt + Spine Substack get access to two featured recipes from What's Good this week: Susan's Peach Raspberry Pie (that's Peter's wife, Susan), and Peter's Zhoug. Subscribe today. See acast.com/privacy for privacy and opt-out information.

Hi there,I’m excited to share today’s episode with you: We’re joined by chef Peter Hoffman—of the legendary New York City restaurant Savoy, and then of others—to discuss his career and first book.Today’s Guest: Peter HoffmanPeter Hoffman was the chef-owner of Savoy, the farm-to-table eatery in New York City’s SoHo neighborhood he opened in 1990 and that upended ideas about fine dining at the time. Savoy ran for two decades before Peter shut the doors in 2011. (His other restaurants closed in subsequent years, with the final one shuttering in 2016.) During its tenure, Savoy was one of the first U.S. restaurants to champion seasonal, local cuisine; dishes typically relied heavily on and were inspired by the produce Peter would find at the Union Square Greenmarket, where he became a fixture. (A typical greeting between farmer & chef at the greenmarket: “What’s good?”)As a child growing up in New Jersey, Peter was introduced to an array of diverse foods. Both of his parents were home cooks—his mother more so than his father—and they inspired him to get comfortable in the kitchen. His mom taught him to read and follow recipes with the Joy of Cooking. And his housekeeper, Hortence, taught him the beauty of butter, an ingredient that gets a whole chapter in his new book. Peter got his start working in kitchens at a Vermont resort after his construction job there ended. As he got more and more excited about a path in food, he trained under several renowned cooks, including Richard Olney. He traveled to Japan to learn and, one summer, even ran a small fish market. Peter says that learning from these chefs and experiences taught him the beauty of local geographies and the ingredients they provide.His first book, What’s Good: A Memoir in 14 Ingredients, is expressive of this type of thinking. It’s part memoir, part cookbook, and features 14 chapters each named after an ingredient that fueled the forward-thinking menus at Savoy. Filled with anecdotes and stories about running a restaurant and his slow-food philosophy, Peter says the book is not just a tribute to the many relationships he formed with farmers, cooks, and the broader community, but it is also a tribute to his journey to discover what seasonality means.Get Cooking: Bookshop | Omnivore Books (signed)!We’ve got a great episode for you today—Peter shares some stories like those that fill the pages of his book with us, stresses the importance of simplicity and sustainability, and reflects on what the past two years have meant for the restaurant industry. And, as always, we put him to the test in our signature culinary game!Featured Recipes This WeekPaid subscribers get access to two featured recipes from What’s Good this week: Susan’s Peach Raspberry Pie (that’s Peter’s wife, Susan), and Peter’s Zhoug. Each week, paid subscribers to Salt + Spine get exclusive recipes from our featured cookbooks. To get full access (including our archive of 200+ recipes) and support our work, consider becoming a paid subscriber today.Of the zhoug, Peter writes: I love it with fish either accompanying a piece of grilled fish or drizzled into a fish broth brimming with spring vegetables and gently poached fish but it is great just with bread or over tomatoes. Not bad on a steak too.Here’s a peek at the zhoug atop a lovely piece of sea bass:Thanks for joining us to #TalkCookbooks,Brian Get full access to Salt + Spine at saltandspine.substack.com/subscribe

How Ingredients Shaped a Chef with Chef Peter Hoffman Come join us as acclaimed New York chef Peter Hoffman, author of the recently published book “What's Good?: A Memoir in Fourteen Ingredients”,reveals why he combined the story of his career with profiles of the favorite ingredients that he found at his favorite farmers market. Hoffman, founder of iconic Manhattan restaurants Savoy and Back Forty, describes his journey from line cook to chef/owner during New York's culinary shift from French dominance to a more global and farm-to-table approach. Chef Hoffman will also read an excerpt from his pepper chapter that touches on the issues of scarcity versus abundance; how we approach our available resources; and how we treat one another. He will discuss the history of pepper distribution across the globe, celebrating this vegetable for its abundance, its flavor and its ability to thrive globally And he will be available to answer your questions via Chat. BIOGRAPHY: Named “A Locavore Before the Word Existed” by the New York Times, Hoffman sat on the board of Chefs Collaborative from 1997 until 2010, acting as its national chair from 2000-2006. He has published numerous articles in Edible Manhattan and guest essays in the New York Times. He has also contributed to NPR's Marketplace. For more than thirty years, he has cycled to the Union Square Greenmarket to source the best in local and seasonal ingredients, the core of his cooking. Chef Hoffman actively consults for food businesses interested in improving their work culture, sourcing, and messaging. Many of his recent interviews and book notices are posted on his website, peterhoffmancooks.com or on IG @peterhoffmannyc. For information on Chef Hoffman's book, “What's Good?: A Memoir in Fourteen Ingredients” and to order a signed copy, go to https://www.mcnallyjackson.com/whats-good-signed Recorded via Zoom on September 29, 2021 CulinaryHistorians.org

In Episode 45 of the EATYALL Podcast, we're kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York. We'd never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in Manhattan. That all changed this summer when we crossed the Hudson River one foggy morning and drove up the Catskills to visit with father and son, Richard and Ric Coombs, along with their families at Thunder View Farms. This tour gave us a fresh perspective into how well farming can coexist with one of the largest cities in the world. Seeing is believing, and this multi-generational family farm operation is doing tremendous work to make sure their thriving environment continues to benefit generations to come -- all while producing some of the best beef we've ever tasted. Chef Chris McDade, owner and chef at Popina in Brooklyn, NY joined us for our tour, along with his wife Natalie and son, Gus. We all learned to think more about where our water comes from, to appreciate the care that goes into our water quality and to recognize how critical clean water is to our lives. Thanks to the leadership of the Coombs family, beef farmers in the New York City Watershed have improved water quality for New Yorkers such that New York City has some of the best water quality in the world. In this episode, you'll learn about:  Water conservation and water quality  How water goes from this farm to the New York City water supply in under 48 hours -- exclusively using gravity to move it!  How beef farming and environmental improvements can co-exist How chefs and farmers can work together better.  The ever-popular Lightning Round Show Sponsor: New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram Connect with our Guests:  http://www.thunderviewfarms.com/ Thunder View Farms on Instagram Chef Chris McDade's Restaurant, Popina in Brooklyn, NY Chef Chris McDade on Instagram Connect with EATYALL:  https://eatyall.com/ https://findfamilyfarms.com/  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.

Mary Cleaver is one of the country's foremost authorities on sustainable food and local sourcing. Together with her husband, Mary operates Green Table Farms, a 200-acre organic family farm in Washington County, NY. She was the founder and owner of the catering company The Cleaver Co. and The Green Table restaurant in New York City. Tune in to learn more about: - How Mary brought local and sustainable produce and food to New York City 40 years ago; - About her Farm to Chef network; - The story of Green Table Farms; - How the current pandemic challenged and ultimately closed her catering business in New York City; - The inspiring story of a kindergarten teacher in New York City that led to the the banning of pesticides in the city's parks. To learn more about Mary's work go to https://www.greentablefarms.net. You can also meet Mary and her husband every Saturday in summer at the Union Square Greenmarket.

Peter Hoffman is the former chef and owner of Savoy and Back Forty Restaurants in New York City and author of the new book, What's Good: A Memoir in 14 Ingredients. He is a longtime supporter of the farm-to-table movement and served on the boards of the New York City Greenmarket, the Chefs Collaborative, and is a Slow Food NYC Snailblazer award recipient. On most market days, he can be found on his bicycle at the Union Square Greenmarket.In this episode, Peter and I discuss how plant lives are metaphors for the human experience, the strawberries New Yorkers clamor for every August, how to cook with stone fruit pits, why scraggly rosemary is better than the lush stuff in the supermarket, and how you can learn more about a country's culture by the types of peppers they grow.Episode website What's Good: A Memoir in 14 Ingredients by Peter Hoffman Lab GirlSponsored by: Stewart & Claire Use the code PLANTOUTLOUD to receive 15% off at checkout

Sharon Burns-Leader is the co-owner of Bread Alone, a pioneering organic bakery that sells its baked goods at the Union Square Greenmarket in New York City. She serves on GrowNYC’s (the organization that oversees the market) Farmer and Community Advisory Committee. That’s where we start, but quickly you will see Sharon leads us through her evolution as a person, the evolution of the market and the evolution of grain in the region. Even though this story is centered on this NYC marketplace, it reaches well beyond. Grain development impacts you, whether you eat it or not. It impacts the environment — carbon farming, regenerative agriculture, soil health… so much. The extraordinary progress that’s happened via markets like the Union Square Greenmarket in New York City impact regional food systems everywhere.  We’re just getting started. Let’s talk farm. Let me know your questions, thoughts, comments. Find me on Instagram @xoxofarmgirl. You can find show notes and more about this episode on http://talkfarmtome.com (talkfarmtome.com). Stay tuned. xoxo

The average person spends 1,400 hours per year on their phone. For tips on how to do a digital detox and cut down on phone use this summer, we'll speak with James Beard Award-winner Paul Greenberg about his book, Goodbye Phone, Hello World: 65 Ways to Disconnect from Tech and Reconnect to Joy. We'll also take listeners’ calls.   EVENT On Friday, May 21, 10AM-1PM Paul will have a booth at the Union Square Greenmarket doing his first in person event since the pandemic at this book signing.

Season Six of Talk Farm to Me is all about the Union Square Greenmarket in New York City and the farmers and other producers who sell there. What an interesting combination — one of the biggest and most famous cities in the world and farmers and producers from within 250 miles. Here, in Episode 1, Talk Farm to Me dives in to how it operates, how it’s governed. Meet Grow NYC's Director of Greenmarkets, Michael Hurwitz and the Union Square Greenmarket manager, Aquilino Cabral. They know so much and share it all. Coming soon, you'll get to know the farmers, the farms, the 12,000 products, all the stories and lives and regional food systems that are influenced here. Stay tuned to Talk Farm to Me — wherever you get your podcasts and on Instagram @talkfarmtome — and connect with its host, Farm Girl, on Instagram @xoxofarmgirl. 

If someone wanted to create a mold of a serious journalist, they would use Martha Teichner as the model. Her career started in 1977, and she has reported on every topic you can think of. Her incredible voice and poised presence has been the vehicle through which we've learned about war, apartheid, pandemics, politics, and so much more. Since 1993, Teichner enters our living rooms every week as a correspondent on CBS Sunday Morning. For many, hearing her voice is like attending a delicious brunch where everything you want is served … from bagels and lox to waffles and whipped cream to roast beef and Yorkshire puddings. Plus: a champagne bar and good, strong coffee. So, when Teichner's first book was published, many were surprised. It wasn't about politics, or behind the scenes at the network, or about her work overseas. For decades Martha Teichner brought us the world, but in her memoir, she brings us her world. When Harry Met Minnie is about her dog, Minnie, and Minnie's introduction to a new friend, Harry. Step into this picture postcard of a tale, in which a chance encounter with an old friend at the Union Square Greenmarket leads to Teichner's brilliant new friendship with a dying woman named Carol Fertig, and to a love match for Minnie with Carol's elderly dog, Harry. They say that we don't rescue dogs, but they rescue us … and it often feels like we are fated to be together. In Teichner's case, the guiding hand of fate is evident from the first moment she hears Carol's name to meeting Harry, to the moment of Minnie's death several years later. And all along the way, this remarkable storyteller details how she came to understand the real meaning of love. Of living life fully. Of being part of life, even when your life has shrunk to exist only within the four walls of a NYC apartment. Whether you believe in fate or not, if you believe in friends, and you believe in dogs, this episode is a must-listen. About Martha Teichner  Martha Teichner has been a correspondent for “CBS Sunday Morning” since December 1993, where she's equally adept at covering major breaking national and international news stories as she is handling in-depth cultural and arts topics. Since joining CBS News in 1977, Teichner has earned multiple national awards for her original reporting, including twelve Emmy Awards and five James Beard Foundation Awards. Teichner was also part of team coverage of the Sandy Hook Elementary School shooting in Newtown, Connecticut, which earned CBS News a 2014 duPont-Columbia Award. Teichner was born in Traverse City, Michigan. She graduated from Wellesley College in 1969 with a bachelor's degree in economics. She attended the University of Chicago's Graduate School of Business Administration. Teichner resides in New York City.  https://celadonbooks.com/book/when-harry-met-minnie/    Social Media  @CeladonBooks @CBSSunday 

Tim and Caroline of Kitchen Garden Farm join the Craft Hot Sauce Podcast to share their journey starting their farm in Western Massachusetts in 2006 and creating a delicious line of hot sauces and other value-added food products. Topics on the podcast include the winter long term planning that needs to happen every year, their journeys before meeting at Union Square Greenmarket, taking the hard path when starting their farm, the KG Crew, Chilifest and food travels. Pandemic-pending, I highly recommend you check out their chili celebration Chilifest which takes place in September. You can learn more about the event on their website: https://www.kitchengardenfarm.com/chilifest You can try Kitchen Garden Farm products on their website kitchengardenfarm.com or our hot sauce shop CraftHotSauce.com The Craft Hot Sauce Podcast is supported through advertising. Our sponsor for this episode is Anton Paar and their product, the ViscoQC. bit.ly/33AXEAh Music and editing in this episode was performed by the great Mike Turnwall. www.miketurnwall.com/ If you're interested in learning more about the wonderful world of hot sauce, be sure to subscribe to our podcast for future episodes and check out previous stories, articles, recipes and hot sauces on our website, CraftHotSauce.com

Amanda Freitag is a judge on Chopped, has battled Bobby Flay on Iron Chef America, and she competed for the title of America’s Next Iron Chef. When she was growing up in New Jersey, Amanda’s passion for food was fostered by everyone from her grandparents to her high school home economics teacher. They encouraged her to pursue a cooking career and to enroll at the Culinary Institute of America in Hyde Park, N.Y. After she graduated from culinary school, Amanda’s first position in a New York City kitchen was as rotissier and garde manger at Vong under the guidance of Jean-Georges Vongerichten. It was there that she was introduced to marrying French technique with Southeast Asian ingredients and flavors. In 1994, Amanda began working with Chef Diane Forley at Verbena, where she rose quickly through the ranks to become the restaurant’s chef de cuisine. Forley taught Amanda the importance of using local, organic ingredients and introduced her to the Union Square Greenmarket. During her time at Verbena, Amanda realized how much she had yet to learn about the culinary world, and in 1999 she traveled extensively through France and Italy to explore the bountiful markets and progressive restaurant scenes. While in Paris, she spent two weeks working under Chef Alain Passard at his venerable Arpège restaurant. While her time there was short, the lessons she learned were life-changing. At Arpège, Passard insisted on the freshest ingredients, so there was nothing left in the walk-in refrigerators at the end of service besides butter. This eye-opening experience helped Amanda to further develop her deep appreciation of superlative ingredients and the flavors of the Mediterranean region. Upon returning to New York, Amanda worked at some of the city’s most popular restaurants, including Cesca, where she cooked alongside Tom Valenti as his chef de cuisine and earned two stars from The New York Times. Following Cesca, Amanda accepted the position of executive chef at Gusto in the West Village, where her food was met with critical acclaim. In January 2008, Amanda took over as the executive chef at The Harrison in Tribeca. Over the three years that she helmed the kitchen, The Harrison received numerous accolades from local and national media, including a two-star review from The New York Times. Amanda’s first cookbook, The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking, was released in September 2015. When she is not in the kitchen, Amanda enjoys traveling the world and collecting restaurant menus to add to her ever-growing collection.

Chasing Flavor: Techniques and Recipes to Cook FearlesslyBy Dan Kluger 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.Dan Kluger: I'm Dan Kluger, and we are talking about my new cookbook called Chasing Flavor.Suzy Chase: If you enjoy Cookery by the Book please tell a friend I'm always looking for new people to enjoy the podcast. Now on with the show. You are the quintessential New York chef, you've worked under and alongside some of the great names in the restaurant world. Danny Meyer, Jean-Georges, Tom Colicchio, and Floyd Cardoz who we lost to COVID in April. Can you talk a little bit about how all of these guys influenced your cooking style?Dan Kluger: I started in the front of the house at Danny Meyer's Union Square Cafe and had really no idea that I would someday become a chef. I was really just spending my days off in the kitchen to learn a little about what goes on back there in the hopes that it would become an owner someday. I should know what goes on. And Michael Romano, who was the chef at Union Square Cafe at the time ended up offering me a job. So I started, I think it was back in 1995 as a prep cook, just peeling potatoes and frying calimari and cleaning salad greens. And it was an eye opening experience to begin with. But, you know, really taught me about the basics of food. It taught me about the basics of production of food, and it opened my eyes to some incredible Italian food. When, when Michael Romano was cooking his Italian food, it was not always you know, what we think of as Italian food. It was from areas all over Italy and he would hone in on something really specific. And so there's a lesson to go with it, which I really loved as a young cook. So, you know, I got a little taste of, of, uh, cooking, a little taste of food and flavorful food and great products from the farmer's market all while working at a place that I had originally worked in front of the house. And so I was tied to hospitality and it was tied to taking care of people. I think that really kind of spawned the interest in this for me and specifically the interest in not just cooking, but cooking to really make people happy and, and bring the whole experience. So that was my time at Union Square Cafe and towards the end of it I was really fortunate enough to be friend Floyd Cardoz who was working out of Union Square Cafe as he was building Tabla and doing menu tastings and his food was incredible. And, uh, you know, at that time it was kind of like nothing else. And Michael Romano was also a huge fan of Indian food so they shared a love for it. I think that's in part why Tabla became Tabla. I didn't grow up eating Indian food and I didn't grow up really with really any ethnic food other than going out for Chinese food and once a month with my parents, so it was really an eye opening experience and a great opportunity. And through that, I ended up going with Floyd to open Tabla and I worked actually alongside him for seven years. And again, like just every day was a learning experience, both in the culture behind the Indian food and the flavors of Indian food and then because this was not just your average Indian restaurant and it was really American and French techniques with Indian spices. I learned so much about technique and building flavor and so I would really credit Floyd as having started my taste buds and my love for this balance of flavor. That's something we talk a lot about in the book I've talked about throughout my career. And, uh, after seven years there, I went off to work with Tom Colicchio on a private club in Midtown. He was a consulting chef and he hired me as a chef and so now going to work for him, I was able to really hone my skills on what I consider American food and what I consider my food today. And then from there I met Jean-Georges and decided to go work with him. I opened a couple different projects for him, but ultimately ended up becoming the chef of ABC Kitchen, which opened, I guess it was 2009, 2010, somewhere in there, and was really based on farm to table nothing could be from further than 150 miles with the exception of our olive oil and our lemons and things like that. So I was able to really polish and hone my skills on flavor using these products and under his tutelage and within this incredible setting of a brand new restaurant. And then I opened Loring Place back in 2016. And here we are today with, with Chasing Flavor. It's a culmination of all those experiences tied into a book that I want it to act as a way for people to become more comfortable with both flavor building techniques, whether it's charring or roasting or smoking, as well as comfortable and confident in terms of building a pantry that they can use with all sorts of different products to create these really flavorful meals.Suzy Chase: Okay. Before we talk about Chasing Flavor, I have to tell you a funny, kind of New Yorky tidbit. I remember when chef Cardoz opened Tabla in 1998, and I could only afford to go to The Bread Bar downstairs, but it was amazing. It was the less expensive alternative. You kind of got a little bit of what was going on upstairs and the onion rings were amazing.Dan Kluger: Yes, they were, yes they were. Yeah. It was an incredible restaurant again, you know the right place, the right time to launch Indian inspired concept that really could speak to lots of different people, whether it was through The Bread Bar, which was this home-style Indian kind of street food menu or upstairs, which was, kind of the crème de la crème of ingredients and techniques to showcase these Indian spices.Suzy Chase: So the month that Loring Place opened, I had Mimi Sheraton on my podcast. And since she's a neighborhood gal, I asked her what her favorite restaurant was and she said, Loring Place. And I was like, what? What's that? And she said, "Oh, it's on eighth street. It's my favorite restaurant." And I was like, oh my gosh, I have to check it out. And so let me just talk about where it's located. So it's located in Greenwich village on eighth street, practically across the street from Electric Lady studios and for the longest time eighth street wasn't, shall I say, the most desirable street? And I feel like you made the street, what it is today. How did you discover that location?Dan Kluger: I don't think I made it what it is today, but I was certainly able to be a, I guess, a big part of, um, it's change and what it's become today, but really I would give the credit to my friends who own Eighth Street Wine Cellar, which is right across the street from me. And they've been around, I think, uh, 14 years now. And I used to come down here a lot after work. And so for me the street was kind of become home. And then probably about seven, eight years ago, uh, The Marlton which is a nice hotel that opened up on the corner and I think really helped Stumptown coffee. And so just through those two places and, and the wine bar, I think we started to see a change in the street, New York in general, started to get a little bit cleaned up from the riff raff that was on that street before and we came in you know, right time before too many restaurants around the block and I was really excited to be part of a neighborhood that I like and a block that I had already seen a bunch of growth on and now be part of its continued growth.Suzy Chase: So I feel like the majority of your career has been centered around the Union Square Greenmarket. Can you share some of your shopping strategies for going to any green market? Like, do you come with a list? Do you have the route mapped out before you get there? Or do you just walk from one end to the other, which is what I do?Dan Kluger: It's all of the above. We're shopping for the restaurant there's obviously a list. What do we know we need? And if we need 10 flats of tomatoes to get us through the weekend, we will probably, pre-order five of them from one of our favorite farmers. And then we'll spend the rest of the time walking around finding the other five so that we kind of distribute amongst other farmers and we're able to pick up tomatoes and taste them as we go. In terms of restaurant, that's a big part of it, but it was not as targeted as that. If I'm not shopping for the restaurant, I'm shopping more for menu development or for myself, then it's really more a matter of I like to walk through with really open-mind looking for whether it's something new or something that I didn't really expect to pick up and cook with, but was sort of inspired at that moment.Suzy Chase: You believe that every recipe should leave us with something beyond a tasty dish. Can you talk a little bit about your takeaways?Dan Kluger: Every recipe as you said, has something called the takeaway .The takeaway could be that this chili sesame condiment is great on the arctic char, but it can also be used not for a raw fish dish. You can braise tomatoes in it and serve it with poached halibut, or the takeaway could be something as simple as, you know, how we cook our parmesan croutons and that's something that, again, they're, they're there for a specific soup, but they can also be used on a salad, or it could be about how we marinate something or how we roast something to get enough caramelization on it that, you know, something like a brussel sprout is still creamy, but now it's crunchy. It's got a little bitterness, it's got extra sweetness from that caramelization. So again, the idea is that we're giving you the confidence to use these skills, whether it's the key ingredient or a full dish.Suzy Chase: So normally you write a recipe for the kitchen staff, how much tweaking did you have to do for us home cooks in this cookbook?Dan Kluger: There's certainly some where we simplified them a little bit, maybe a restaurant recipe, we make an herb oil that has to hang overnight and was a little more time consuming and expensive and in this case we just chopped herbs. So the idea behind any recipe that's in there is still that dish at its best.Suzy Chase: You talk about elderflower syrup in this cookbook, which is one of your secret ingredients for salad dressings.Dan Kluger: We used a lot at ABC, but I grew up every summer going to England and elderflower is a big thing there and I remember my grandmother having this bottle of syrup and kind of fell in love with it at a very young age and at ABC, I really kind of learned the versatility of it and started using it in lots of different things from hot sauces to, to vinaigrettes.Suzy Chase: So I grew up in Kansas and corn was everywhere, but I only learned about a corn zipper on page 11 of your cookbook. Where have I been?Dan Kluger: You know I fell in love with the corn zipper many years ago and just found that it's a little bit easier and cleaner than just using a knife, but obviously a knife works really well.Suzy Chase: I need a corn zipper in my life. So let's go back to that magical day in 1995, when you were a student at Syracuse in the food service program, and you were asked to show a special guest around campus.Dan Kluger: I owe the credit to gentlemen named Leon Genet. His children went there and I think he may have even gone there. And so he had an auditorium named after his wife and a lecture series that he sponsored and he used to bring all these different people up to speak, whether it was the CEO of Macy's or Tommy Hilfiger or in this case, Danny Meyer. And Leon and I had kind of hit it off at an early stage of my time at Syracuse. And he said, I got Danny coming, Danny's great I want you to show him around and we set it up and I attended the lunch with Danny and then we took him for a walk around Syracuse campus and we took them to the Carrier Dome and up in bright lights was welcomed Danny Meyer. And we kind of hit it off and after that, I applied to Union Square Cafe to be a summer intern.Suzy Chase: That's a crazy story.Dan Kluger: Yeah. I lucked outSuzy Chase: Totally well, no, you made it happen. You made the magic happen.Dan Kluger: You know, I think I've talked about this other people for when I've said, you know, I lucked out or I was lucky, then they said, no, no, no, you, you made it you've you you've made these things happen and I think I've made things happen and I've used my opportunities to make the best of them. And I certainly not just been handed a silver spoon at the same token. I got very lucky with these things. I got lucky in meeting Danny. I got lucky in meeting Floyd and I got lucky in meeting Tom. I got very lucky in meeting Jean-Georges and you know, those things, I, I truly believe are luck I mean, I worked my tail off to get to those places, but if I hadn't met any of those people, you know who knows where I'd be today. So I do think luck does have something to do with it.Suzy Chase: This cookbook teaches us some new cooking techniques. So why should we use a wire rack when roasting vegetables?Dan Kluger: So the wire rack sometimes called an icing grate, goes on a normal sheet tray is really great for roasting vegetables because you toss the vegetables in some oil you put on top, and as it goes into a hot oven, the hot air of the oven is not only cooking the top of the vegetables and the sides that are exposed, but because it's on the rack it's going underneath and cooking the bottom of them whereas if you just had them on a tray or on a piece of parchment, they're actually going to steam in part. So this, this makes them become, depending on what you're cooking and how you're cooking it. I kind of refer to it as like raisinating them and it starts to dry them out a little bit and intensifies them and that's what I really like about it is you can take something like a butternut squash and roast it on there, and I just find it, it takes more moisture out and it just makes it more naturally intense.Suzy Chase: That's so smart because there's nothing worse than one side that's kind of crispy and caramelized and nice. And the other side is just kind of like wet and goopy a little bit.Dan Kluger: Yep. Exactly. That's what we're trying to avoid.Suzy Chase: I made your recipe for Heirloom Tomato Toast on page 39. And it took me back to the Union Square Cafe days. Can you describe this recipe?Dan Kluger: Yeah. So it's funny that you talked about Union Square you know, every season we had the tomato bruschetta, uh, where we just took ripe tomatoes and tossed them with a little bit of olive oil, salt, and garlic, and put on toasted bread. I thought it was great, obviously very simple, but for me, it was just a little too simple. It was always missing something. And so at one point I decided to make this heirloom toast where I bought, obviously some of the best tomatoes you could find, but then took the toast and rather just grill it we actually toast it with parmesan so you get this crunchy layer parmesan on it, but it makes this like really great layer to put the tomatoes on it, lots of flavor and then we build the tomatoes up. They're sprinkled with salt and olive oil. And what actually happens is they, they leach out a little bit of their liquid. The bread has been toasted, so it's a little bit dry and can take the liquid. And so now you have this like parmesan bread with soft tomatoes and the bread is starting to soak up some of that juice. And so it just to me becomes an incredible flavored toast.Suzy Chase: Now to my segment called Last Night's dinner, where I ask you what you had last night for dinner.Dan Kluger: I made vegan ramen last night. I built this broth by really caramelizing, deep caramelize, the onions and garlic and ginger, and then add it in miso, which is really one of my favorite products and some Korean chili paste and tomato paste and even some vegetable Marmite basically cooked all that together and then finished it with soy and vinegar and all these things by making this really flavorful base. You wouldn't have known that there's no pork fat in there. I mean it was like still really jammy and rich, just like if it was a deep, normal ramen base. So again, it's, to me, it's always about building flavor in stages.Suzy Chase: Before we wrap it up. I want you to tell us about your Thanksgiving dinner kit at Loring Place. It looks delicious and I'm going to order one for my family.Dan Kluger: Awesome. It's all of my favorites, obviously turkey and then we take the breasts we cook that separately, the legs we braise and we bake into an incredible pot pie and then we have roasted spiced acorn squash, we have roasted brussels sprouts, mashed potatoes, cranberry chutney, which has, you know, this sort of Tabla Indian note to it, then stuffing and then last but not least a gravy that I've been making for years with Apple Jack Brandy and apple cider. So you can have dinner on the table and probably a half hour with not a whole lot of work.Suzy Chase: I'll say hey, look what I made everyone. They'll say, this is delicious. Where can we find you on the web social media and your restaurant here in the village?Dan Kluger: Website is dk@dankluger.com. Social media is Dan_Kluger, LoringPlaceNYC,on social media, as well as our new restaurant opening this December called Penny Bridge LIC and then both of them are PennyBridgelic.com and LoringPlacenyc.com.Suzy Chase: Thanks so much Dan, for coming on Cookery by the Book podcast.Dan Kluger: Thank you. It really a pleasure talking to you.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

This week Beer Sessions is all about selling cider and Jimmy welcomes guests who are experts on the subject matter: Paige Flori of Boutique Wines, Spirits and Cider, Seth Jones of East Hollow Cider, Dave Urbanos of Sugarburg BK, and Brandon Buza of The Fermented Life who recently served as a judge for the cider category of the Good Food Awards. Seth talks about the relationships he’s built by selling at the Union Square Greenmarket and Paige shares how she decides to add a new cider to her store shelves. The group also discusses the role awards play in drawing attention to cider as a category. Plus hear about this fall’s harvest, whether cans or bottles are more popular, and some of the guests’ favorite ciders to sip on right now.Image courtesy of Paige Flori.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.  

Beth Linksey has had a long career in and out of food. She's worked as a photographer's assistant, an apparel buyer for Sears Roebuck, and a corporate caterer, but is best known for her jam company, Beth's Farm Kitchen, which she ran for 36 years. She was an early member of the Union Square Greenmarket and is a board member of the Fulton Stall Market. Join co-hosts Ethan & Vallery for a conversation with Beth about her decades of work to improve local food and local food systems around New York City. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

David Shields is known throughout the American South as the “Flavor Saver.” Chairman of the Board of the Carolina Gold Rice Foundation, he undertook the historical research that enabled the restoration of many of the region’s historic crops. Author of Southern Provisions; the Creation and Revival of a Cuisine (2015) and The Culinarians; Lives and Careers from the First Age of American Fine Dining (2017), he won the Southern Foodways Alliance’s Keeper of the Flame award and was a finalist for this year’s James Beard Book Award in food scholarship. He currently holds the Carolina Distinguished Professorship at the University of South Carolina and chairs Slow Food’s Ark of Taste Committee for the American South. Heritage Radio Network On Tour is powered by Simplecast

For the past eleven years, Michael Hurwitz has served as the Director of Greenmarket, a program of GrowNYC that operates 51 producer-only farmers markets throughout New York City. In 2011, he created the FARMRoots Technical Assistance Program, providing marketing, business, and succession planning assistance to Greenmarket growers. Michael was also integral in forming Greenmarket Co., New York City’s only food hub. Additionally, with Teachers College at Columbia University, Michael co-developed Seed to Plate, a standards-based food curriculum for 5th and 6th graders. Heritage Radio Network On Tour is powered by Simplecast

Mitchell Davis is the Executive Vice President of the James Beard Foundation, a cookbook author, a journalist, and a scholar with a Ph.D. in Food Studies from NYU. With the Beard Foundation for almost 24 years, Davis has created and overseen many of the organization’s most impactful initiatives, including the JBF Annual Food Conference and the JBF Chefs Boot Camp for Policy and Change. In 2013, Davis led the team that was selected by the U.S. Department of State to create the USA Pavilion at the World Expo Milano 2015, for which he served as Chief Creative Officer, receiving commendations from U.S. Secretary of State John Kerry, U.S. Secretary of Agriculture Tom Vilsack and First Lady Michelle Obama. Heritage Radio Network On Tour is powered by Simplecast

Primrose for sale at the Union Square Greenmarket

On today's episode of THE FOOD SEEN, John Fraser takes an anthropological approach to restaurant life. Nix, his latest offering, is steps away from the Union Square Greenmarket in NYC, and aims to create a category for vegetarian cuisine that is all it's own. Here, Fraser flexes his creative muscles to create something so satisfying, that you'll ask for Carrots Wellington and/or Buffalo Fried Cauliflower by name, and not think of it as unfulfilling “health food”. In his early years at The French Laundry, then cooking through Paris, Fraser became aware that there is this connection of food & culture, more than the microcosm chefs often live within. Cooking doesn't have to be under the gene of judgement anymore, and Yukon Potato Fry Bread can exist in the same space as a tandoor oven. Leading by example, Fraser only hopes the precursor that was meatless Mondays finds its place throughout the week.

On today's episode of THE FOOD SEEN, after a decade working as a landscape designer, Ron Paprocki moved to Europe to study pastry at Elisabeth Knipping Schule in Kassel, Germany. After an apprenticeship and diploma, Paprocki moved to New York City, to man the dessert program for Gordon Ramsay at The London. Eventually, Paprocki joined the #1 Zagat rated and NYTimes 3-starred Gotham Bar and Grill. Aware the restaurant's legacy and location, he utilized the nearby Union Square Greenmarket to showcase the natural acidity of fresh fruit in contrast with his master chocolate work. Recently, Paprocki launched a confectionary line, called Gotham Chocolates, influenced by a trip to Schwyz, Switzerland to meet with the historic chocolate company, Felchlin. Paprocki's pastry arts draws from New York classics, as seen in his wrapper art inspired by The New York School of artists like Ellsworth Kelly and Frank Stella. This is a true story of old world meets New York.

On today's THE FOOD SEEN, Roberta Bendavid's eye for beauty was cultivated through years in NYC as a fashion publicist. When she left Manhattan for Blooming Hill Organic Farm in the Hudson Valley, she began exploring her passion in floristry. Roberta would sell what she grew at the Union Square Greenmarket, meeting Danny Meyer in his pre-Gramercy Tavern days. When the restaurant was opened, Roberta was asked to display her work on the harvest table. Two decades later she still arranges her elaborate flowerscapes which pair perfectly with not only the feel, but also the food of the restaurant. This program has been sponsored by Rolling Press. photo copyright of Maura McEvoy “No one understood why I was leaving this fabulous career to work on an organic farm, but it was divine intervention.” [11:10] Roberta Bendavid on The Food Seen.

On this week’s episode of Let’s Eat In, Cathy Erway is joined by Ian Halbwachs and Lucas Marino, sous chefs at The Darby NYC. Tune in to hear what seasonal ingredients Ian has been picking up at the Union Square Greenmarket, and how he incorporates them into dishes at The Darby. Listen in to hear Cathy, Ian, and Lucas discuss home cooking in New York City in relation to the restaurant scene. Hear why coffee snobbery might be good for NYC’s cafe culture. Tune in to find out Lucas’ opinion on the molecular gastronomy trend, and hear about Lucas and Ian’s ideal date meals! This program has been brought to you by S. Wallace Edwards & Sons. “[Food culture] has taken away from people actually cooking themselves. There are a lot of foodie people out there who enjoy the food, but they can’t replicate it in their home.” [8:10] — Lucas Marino on Let’s Eat In

Whether you're looking for Jersey tomatoes, apples from upstate New York, or fresh fish caught off Long Island, you'll find it at the Union Square Greenmarket, the center of New York's regional food scene. And chances are the person selling you the food is an immigrant. We sent a group of journalists and writers in our fellowship program to Union Square, equipped with recorders and microphones. They produced a series of audio postcards for this episode of the FI2W podcast.

Across the UK, people are going hungry and not getting enough of the foods that they need. Every week, new food banks - where food is given out for free to those in need - are opening their doors, and established food banks are reporting a sharp rise in demand.In this edition of The Food Programme, Simon Parkes looks at food banks and asks if this is the only way. The Trussell Trust is a charity that oversees a nationwide network of food banks in the UK. Simon journeys to Salisbury to the Trust's headquarters where he sees how food boxes are packed, meets those who use the food bank and volunteer there- and talks to Executive Chairman of the Trust Chris Mould about the organisation and its relationship with Government.In New York City, Rich Ward visits the Union Square Greenmarket and talks to Jan Poppendieck, author of the groundbreaking book Sweet Charity which asked difficult questions about the role of the charitable sector in US domestic food aid in the nineties. Martin Caraher, Professor of Food and Health Policy at London's City University, discusses what the UK can learn from North America, what the role of the State is, and shares his thoughts on why in a country in which there is enough food to feed everybody, there is this rise in demand for charitable food aid?Produced by Rich Ward.