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First Aired - 06/03/2013 05:00PM
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What will happen to the food critic in 2013 and beyond? This week on How to Behave, Brian Keyser and Hannah Howard discuss the topic with two storied food critics- Robert Sietsema and Melissa McCart. Robert Sietsema was recently laid off at the Village Voice due to their cuts to the food criticism content, and now writes freelance for publications like Eater NY. Melissa has written for several newspapers, and currently contributes to the Pittsburgh Post Gazette. Find out what is considered proper etiquette for a food writer dining at an establishment they are reviewing. Should food writers offer their services for free? Tune into this episode to find out what will happen to foodie culture in the future! This program has been brought to you by Fairway Market. Thanks to Jon Lundbom & Big Five Chord for the theme music!
"The only thing that qualifies a person to write about food is taste and taking the time to write about it." [8:50]
-- Robert Sietsema on How to Behave
"Increasingly people will be directed to places like Lucky Peach... there will be fewer opportunities for people to be reading compelling food writing and criticism." [27:05]
-- Melissa McCart on How to Behave
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Will Write for Food (16:51)
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Robert Sietsema, Hannah Howard, Melissa McCart, food writing, Columbia University, Serious Eats, food copywriting, The Village Voice, Eater NY, Down the Hatch, Pittsburgh Post Gazette, Stuyvesant High School, Washington D.C., food critic, food editor, undercover, reservation, Pete Wells, The New York Times,To comment on this episode click here. There are currently Comments
First Aired - 05/17/2010 01:00PM
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This week on Let's Eat In Cathy hosted blogger Deb Perelman & food photographer Michael Harlan Turkell. Deb discussed how she is turning her blog The Smitten Kitchen into an upcoming cook book.
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Let's Eat In Introduction: Deb Perelman & Michael Harlan Turkell (18:53)
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Cathy Erway, Let's Eat In, Heritage Radio Network, White Oak Pastures, www.whiteoakpastures.com, Roberta's, Heritage Foods USA, Deb Perelman, Smitten Kitchen, www.smittenkitchen.com, Smitten Kitchen Cookbook, Michael Harlan Turkell, homemade versions of things you find in the store, looking at labels, Pop-Tarts, translating something from a box into something in a home, Michael shot two cookbooks coming out this fall, baking pancakes, raw full sized pictures, Michael shoots mostly for print, be cautious of your settings, Rachel Wharton, James Beard Award, The Food Seen,Food as Art, Home Made Baby Food & The Perfect Date Meal (15:04)
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convergence of food and art, NPR, Picture Studio, industrial designers, artists using food as a medium, photographers, food as art, plating, you eat with your eyes, braiding lemon braid, visual cues, making baby food, Deb works from home, applesauce tastes so much different when its homemade, boiling down apples, fresh vanilla bean, playing around in the kitchen, what's the perfect date meal?, Deb: steak and potatoes!, or something breakfasty, nobody eats a real breakfast anymore, pizza, grilled pizza party, Heritage Radio Network, Zagat, www.zagat.com,To comment on this episode click here. There are currently Comments
First Aired - 12/20/2009 12:00PM
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This week, on the last Main Course of 2009, Katy Keiffer gets ready for the holidays with pastry chef Gina De Palma and food blogger Erica De Mane. Also on the show, Divya Gugnani.
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The Main Course Introduction: Patrick Martins Speaks On Behalf of Heritage Radio Network (21:37)
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snow day, Patrick Martins, Katy Keiffer, The Main Course, last show of the year, Heritage Radio Network, Jack Inslee, Roberta's, creating a voice, Patrick gives thanks, Patrick spent two years desk to desk with Carlo Petrini, Slow Food, Carlo never cared where the food came from he just wanted the best, often times local food is the best, spotlighting the best that America has to offer, there is no feasibility study, school lunch, there is no more room for talk, Revolution Foods, more action less talk, slaughterhouse, artisans, by the end of 2010 the motto for HRN is: We Cannot Be Denied, Scott Stringer, Sam Cass, sustainable seafood, new slaughterhouse in upstate New York, ethanol production component, by 2013 Heritage Foods will offer the choice to every person in bad neighborhoods to have an alternative to fast food, obesity epidemic, fast food,Erica De Mane on Italian Cuisine on Christmas Eve (19:19)
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www.ericademane.com, Christmas Eve, fish dinner, seven fish courses, the Seven Sacraments, Italian cooking, its never just a big slop of food, oysters, clams on a half shell, caviar, squingili, linguine with clam sauce, shrimp scampi, cold cauliflower, salt cod, garlic toast, evolving cuisine, people stick to traditions on holidays, eel, eel has to be skinned alive, grilled eel, skinned rabbits, venison,Gina De Palma Talks Holiday Pastries & Saints (19:06)
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Gina De Palma, pasty chef, Babbo, chestnut cake, Mario Batali, acorns, extremely bitter and difficult to process, ragu, sufali, its a perfect two person job, boiled honey, sweet wine, Long Island, Nassau Country, panatone, Milan, Christmas bread, St Lucys Day, saints, St Agatha, eyeballs, breasts, local culture, Dining With The Saints, http://www.novena.com/, At The Table With The Saints, Sicily, Christmas, foodie movement, keeping traditions alive, Christmas cookies,Divya Gugnani of www.BehindTheBurner.com (13:19)
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Divya Gugnani, www.behindtheburner.com, culinary media brand, expert based content, food, wine, mixology, nutrition, younger generation of food enthusiast, celebrity chefs, Wolfgang Puck, videos, articles, blogs, broadcast TV, Food Slut, culinary arts, health services, insurance technology, financial services, twitter.com/DGugnani, editorial content, brands, Bacardi, Remy Martin, product placement, commerce, monetizing content, reinventing yourself,To comment on this episode click here. There are currently Comments
