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First Aired - 08/19/2012 02:00PM
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On this week's episode of The Mike & Judy Show, Mike Edison and Judy McGuire are talking with author Robert Anasi about the gentrification of Williamsburg, Brooklyn. Robert's book, The Last Bohemia: Williamsburg, Brooklyn, is a memoir of a magical time in the neighborhood's history during the early nineties. Tune in to hear Mike, Judy, and Robert discuss what differentiates hipsters from real artists, and how New York City's rent costs are prohibiting artistic communities from forming. The crew also discusses how other neighborhoods like the East Village and the Lower East Side have dramatically changed, as well. Hear about the evolution of subculture, and why these evolutions are generally greeted negatively. This episode has been brought to you by Roberta's.
"You asked me if I miss Williamsburg, and I do! But the Williamsburg I miss doesn't exist anymore."
"People come to New York City because they want something different... now, people are just getting the sterilized version of that."
-- Robert Anasi on The Mike & Judy Show
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The Delancey Street Bridge? (17:18)
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recycled, responsible, The Heritage Radio Network Fundraiser, Williamsburg, hipster, punk, Roberta's, vegan, sushi, memoir, Robert Anasi, Orange County, Bushwick, loft, L Train, Williamsburg Bridge, drugs, sketchy neighborhood, East Village, real estate, Upper West Side, Riverside Park, Jane's Addiction, crime, The Bronx is Burning, art gallery, rent, suburbia, Avenue B, Alphabet City, McCarren Park Pool, The New York Post,Hipsters Vs. Artists (14:10)
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hipster, Frank Sinatra, hardcore bands, Bukowski, pretension, Girls, neurotic, art, Lena Dunham, Sex & the City, shopping mall, yuppies, The Last Bohemia: Williamsburg, Brooklyn, SoHo, bohemia, Brooklyn, Greenwich Village, the Bronx, Harlem, Central Park, Upper East Side, Puerto Rican, Dominican, poverty, Hasidic, ESL, landlords, consumerism, authenticity, Haight-Ashbury, hippies, disco, Studio 54, Pumps,To comment on this episode click here. There are currently Comments
First Aired - 04/25/2010 12:00PM
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Food literature legend Peter Kaminsky talks pigs, fire and flavors on the first hour, and Mike Edison defends Manhattan against the Williamsburg hipsters on the second hour.
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The Main Course Introduction (11:55)
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Patrick Martins, The Main Course, Katy Keiffer, Roberta's, White Oak Pastures, selling out to oil companies, gas drilling, African American farmers, New York City Food & Film Festival, George Motz, Hamburger America, oyster shuck and suck, 25 dairy farmers left in Sullivan County, all paid commodity pricing; $17 per hundred weight, paying them $25 per hundred weight could produce an 8 to 9 dollar a pound cheese, Anne Saxelby recommends eight month raised Gouda, the milk from all 25 farmers combined produces 7,000 pounds of cheese a week, institutionalized dining, green market, bodegas,Peter Kaminsky Talks Fire & Flavors (27:53)
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Peter Kaminsky, Seven Fires: Grilling the Argentine Way, 125 recipes, BBQ, cooking with fire, whole cow cooking, Gerald Durrell, Patagonia, preference vs convenience, the ingredients are agnostic, Amanda Hesser, piglet contest, Gershwin Prize for popular song, Paul McCartney, Culinary Intelligence: A Hedonist Guide for Healthy Eating, Peter was rejected for life insurance, 33% of vegetables consumer in the united states are potato chips french fries and iceberg lettuce, eat the best ingredients you can, if you cook one meal a week you will understand more about the food system, maximize flavor through cooking, it's hard to eat on the road in America, Paul Willis, Niman Ranch, Phillis Willis, boiled beets, The Elements of Taste, The Underground Gourmet, meals are experienced one taste at a time and every taste is a short story, there are basic flavors that will elevate and push forth other flavors in a meal, salt, Cajun fish stew, floral herbal, oxtail ragu, when you talk about taste you have to talk about texture,Peter Kaminsky Recounts His Search for the Perfect Pig (32:30)
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whole pig cooking, Field & Stream, Peter was an editor at National Lampoon, fishing books, Peter tried to find the best ham in the world, Pig Perfect, seminal book in gastonomy, it was a labor of love for Peter, barnyard breeds, the English loved improved agriculture, breeding experiments, overpopulation of wild pig, why don't we harvest wild pig?, Nancy Newsom, what's the differenc between American and Italian hams?, Spanish hogs, white pigs, land raised, Sam Edwards, Surryano ham, rise in popularity in the pig, lardo, pork belly, Heritage Foods USA, supporting food by eating it, grass fed beef, know your cuts, grassfed animals are more wild, leaner and tougher, they aren't raised to be cut with a fork, marbling, what's the difference between grass fed and grass finished?, all animals are raised on pasture at some point, advice for tourists taking taxis,Heritage Cooking With Steve Pope: Chicken Broth (11:21)
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Heritage Cooking, Steve Pope, making broth from chicken, leftover carcass, ongoing soup, French cooking, sodium enhances the flavor of the broth, natural flavor of the bird, break up the carcass, break the bones, marrow makes all the difference, carrot tops, simmer, chicken bone flavors start coming out, cook it for two hours, Good Shepherd Poultry, next week: liver and gizzards,Mike Edison Explains Why Manhattan is Still Better Than Williamsburg (33:22)
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Mike Edison, Have Fun Everywhere I Go: Savage Tales of Pot, Porn, Punk Rock, Pro Wrestling, Talking Apes, Evil Bosses, Dirty Blues, American Heroes, and the Most Notorious Magazines in the World, Space Liberation Army, Edison Rocket Train, Fancy Magazine, Don Pedro's, anti Manhattan rhetoric, NY Post, people in Williamsburg complaining about Manhattanites, Brooklyn, they sell beer on the Staten Island Ferry, PFA's, Post Frat Assholes, Manhattan is new code for douchebag, Katy couldn't find good food in Paris, coffee shop culture, Bougnat, quintesential French finger wave to American tourists, if you live in New York City you never need to eat crap food,More with Mike Edison (14:16)
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top three slices in the city, Joe's on Bleeker, 121st and 1st ave, Rays on 77nd and Columbus, pizza has gotten better in New York City, Second Ave Deli, hot dogs, it should be Kosher style, Eisenberg's Sandwich Shop, Sullivan Country American Cheese, will replace the Kraft single in New York City, Mike's mom didn't know how to cook, Sammy's Romanian Steakhouse, chicken fat, transformation of Bushwick, Bushwick was burned down in 1977, The Olypmia Movie Theater, Cozy Soup n Burger, Happy Burger, Pizza Burger, Tavern on the Green, Trader Vic's, Pisco Sour, beer in the shower, cans only!, Samuel Merrit, Beer Sessions, Tuesday's at 5:00PM, Hester Street Market, Patsys, pastrami, Zagat, s, Katz,To comment on this episode click here. There are currently Comments
First Aired - 07/19/2009 02:00PM
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Patrick Martins and Heather Hyman invite Thomas Power and David Lychee of The Fat Canary (in Colonial Williamsburg) to the studio.
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Introduction & Colonial Williamsburg (2:45)
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Tom Power, David Lichee, Colonial Williamsburg, , Hearst Ranch, The Fat Canary, many people enjoy history, Williamsburg is very beautiful, small towns, 17th century buildings, Merchant Square, College of William and Mary,Speaking with Thomas (4:11)
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Fat Canary's clientelle, Williamsburg is the mid-Atlantic region, the climate is mild, a lot of Northeast retirees, affluent diners, the menu is all over the place, Tom has been cooking since he was 20, Patrick felt like he was in Paris at The Fat Canary, Tom's family has been in the restaurant business for 38 years, Tom grew up not wanting to live in Williamsburg, Tom left for New Orleans & Hawaii& Southern California, the menu reflects the things Tom learned along the way, Tom worked with Emril, Tom and David try to avoid a single defined cuisine, letting the ingredients do the work,Speaking with David (2:00)
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David's parents are from Williamsburg, David took his parents to The Fat Canary in '04 and was so impressed that he asked to speak to the chef, Tom seemed like a different kind of chef to David, a simple well thought out kitchen, you could tell The Fat Canary would be a great place to work, whatever Tom wants to do David makes sure it happens,Final Thoughts & Foie Gras as Chocolate Chips (5:32)
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Patrick loves Colonial Williamsburg!, what was the one dish to not miss at The Fat Canary?, Canary guests would recommend very simple soy marinated salmon, reality is that the world is a good seafood area, fish fed-ex, never fault the foghorn, it's radio!, getting chuck from Heritage Foods, bits of foie gras like a chocolate chip cookie, foie gras burger, eat something good, bring your family to Colonial Williamsburg,To comment on this episode click here. There are currently Comments
