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This week on Eating Disorder, Spyro and Crazy Legs take on food at the movies. Welcoming guest Kevin Carr, host of the radio show Fat Guys at the Movies, to aid in the discussion, the guys delve right into movies where food is a predominant factor. From innocent rom-coms like Simply Irresistable to the darker Hannibal Lecter movies to the popular documentary Super Size Me, food seems to be at the epicenter of many films throughout the years. Tune in as the guys bring up some of their favorite food scenes, particularly in the infamous Pulp Fiction, and point out how food is elevated in some of our favorite, timeless films. This program was brought to you by Rolling Press.

"Starting in the 90s with Emeril and all the Food Network shows that everybody watches but nobody makes the food because the recipes never work... I think Hollywood wants to consider itself in the know and trendy." [33:53]

"I think Eat, Pray, Love would have been a better movie had it been a cannibal thing... Eat, Prey, Love." [35:53]

--Kevin Carr on Eating Disorder


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Find out just how thriving the NYC Craft Beer Scene is on a jam-packed episode of Beer Sessions Radio! Jimmy Carbone is joined by a bevy of beer guests including Andrew Gerson, chef at Brooklyn Brewery, Ken Tirado of Old Killmeyers Inn, Chris Sheehan of Gun Hill Brewery, Katherine Kyle of Blind Tiger, Simon Tepas and Andrew Said Thomas of Knights of Bruklyn Homebrewers and Marcus Burnett of Rockaway Brewing Co.. Tune in for a conversation on craft beer trends, home brewing and new breweries in NYC. Find out how the craft beer scene has evolved over the years and what's going on in the beer community right now! This program was brought to you by GreatBrewers.com

"I couldn't give pumpkin beer away 15 years ago, but now I sell out pumpkin beer!" [02:00]

Ken Tirado on Beer Sessions Radio

"Canning is a great way to keep beer fresh and distribute it locally." [04:00]

--Marcus Burnett on Beer Sessions Radio

"Europe grows great malt but we make great barley too." [25:00]

--Andrew Gerson on Beer Sessions Radio


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How does one begin to encapsulate the varied cuisine of Italy? On this episode of A Taste of the Past, Linda Pelaccio is joined by Associate Professor at the New School, Fabio Parasecoli. Recently, Fabio released Al Dente, a book about the history of food in Italy. Learn how a desire for modernization suppressed the interest in Italian heirloom ingredients. Find out how economic conditions shaped Italian cuisine today. Why is Italian food so regionally diverse, and how do Italians express their local pride through food? How did Italians incorporate agricultural products from other areas into their culinary identity? Find out on this week's episode of A Taste of the Past! Thanks to our sponsor, The International Culinary Center. Music by Idgy Dean.

"There was this idea of being 'modern' rather than 'Italian', and that allowed for the spread of products throughout the country, and many of them were industrialized food products." [9:30]

-- Fabio Parasecoli on A Taste of the Past


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