Chef's Story
12 - 12:45pm EST
First Aired - 12/02/2012 02:00PM
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Today on The Mike & Judy Show, Mike Edison and Judy McGuire are joined in the studio by Halimah Marcus and Benjamin Samuel of Electic Literature, and writer Jason Diamond. Tune in to hear Halimah and Benjamin talk about Electric Literature's mission, and publishing in the Internet age. Listen to Mike and Judy talk about the correlations between punk rock and self-publishing. Later, Jason Diamond tells some stories from the 3-Minute Stories Series! Finally, tune in to hear everyone's end-of-year book recommendations. This episode has been brought to you by Roberta's
"Nowadays, if you're 'indie', you're gold. And I think it's going to be that way with ebooks one day, as well." [8:40] -- Jason Diamond on The Mike & Judy Show
"Nowadays, if you're 'indie', you're gold. And I think it's going to be that way with ebooks one day, as well." [8:40] -- Jason Diamond on The Mike & Judy Show
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Punk Rock Publishing (19:02)
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Paris, Oscar Wilde, The Museum of Magic, taxidermy, Thanksgiving, John Waters Christmas, Neil Young, Patti Smith, Flavor Pill, Electric Literature, Brooklyn literature, heavy metal, Jason Diamond, Halimah Marcus, novels, short story, quarterly, Benjamin Samuel, anthology, Matador, indie, digital download code, collecting, punk rock, publishing, self-publishing, DIY, Bruce Springsteen, the Internet, Amanda Hocking, Marty Beckerman, fan fiction, softcore, erotica,Reading and Drinking (13:04)
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Ozzy Osbourne, pot, live blogging, 3-Minute Story Series, Literary Death Match, Dave Hill, metal, Jews, binge, cross dressing, Passover, non-profit, 501-c3, Sufi, Muslim, non-fiction, journalism, Frank's Cocktail Lounge, Brooklyn writers, Greenlight Bookstore, Molasses Books, beer, liquor, Adam Wilson, Laura Lamont's Life in Pictures, flasks,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 - 06/27/2012 11:00AM
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Books are back! Mitchell Davis talks about the rise in popularity of food books, book clubs and reading in general with Cara Cannella, editor of Biographile.com and Moderator of the Brooklyn Kitchen Book Club. Tune in to hear about some of the books exciting Cara these days, and how she's helping build a community of Brooklyn foodies who also love to read. Learn more about the historical intersections between food and writing as Mitchell and Cara remember authors such as Nora Ephron and James Beard and discuss the new outlets in which people are expressing themselves through writing such as blogs and twitter. This program was sponsored by Whole Foods Market.
"In this age where we're all attached to these digital devices and much of our lives are lived in our heads, people are craving grounding and you can get that through cooking. Cooking brings us back to the earth and puts us in the present moment."
"Reading is not something we should do. It's something that can come out of desire and joy."
--Cara Cannella, editor of Biographile.com on Taste Matters
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Taste Matters: Books with Cara Cannella (17:18)
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Cara Cannella, book clubs, food books, cookbooks, Nora Ephron, Biographile, Random House, book publishers, Mark Kurlansky, storytelling, Brooklyn Kitchen, Brooklyn Kitchen Book Club, Brooklyn Book Fair, Tamar E. Adler, cooking at home, Campfire Cookery,To comment on this episode click here. There are currently Comments
