24/7 Stream
Specials and Highlights
First Aired - 07/16/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
There seems to be a renaissance in the world of fiber art, and on this week's After the Jump, Grace Bonney is talking with Owyn Ruck of the Textile Arts Center about just that. Hear about how Owyn fostered her love of knitting, sewing, and tailoring throughout her life, and how that led her down the path of becoming a fiber artist. Learn more about the Textile Arts Center's range of classes - from weaving, to screen printing, to dyeing! Hear about some of the artists that inspire Owyn, and why you might think twice before labeling them solely as "fiber artists". Grace and Owyn also talk about the Textile Arts Center's new book, The Textile Artist's Studio Handbook, and how it serves as a textbook for all things textile! This episode has been sponsored by Fairway Market.
"People are really interested in doing things themselves as opposed to relying on mass production or something that feels very above them. There's no reason we can't make, fix, and tailor our own clothes." -- Owyn Ruck on After the Jump
"People are really interested in doing things themselves as opposed to relying on mass production or something that feels very above them. There's no reason we can't make, fix, and tailor our own clothes." -- Owyn Ruck on After the Jump
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Tactile, Textile (14:17)
Tags:
Owyn Ruck, Park Slope, weaving, textiles, Textile Arts Center, dye lab, Visnja Popovic, Brooklyn, Manhattan, fiber art, Pratt, RISD, consulting, community, DIY, home crafters, etsy, 3rd Ward, Calvin Klein, tactile, textile, collecting fabrics, loom, SCAD, Parsons, sustainable design, school, NYU, internship, artist-in-residence, artist studios, Jordana Martin, group show, artisan designers,Artist vs. Fiber Artist (16:37)
Tags:
knitting, sewing, tailor, Skidmore College, grandma, old lady, Shelia Hicks, artist, fiber as a medium, Megan Whitmarsh, embroidery, Brooklyn vs. Manhattan, hobby, screen printing, demonstrative classes, busy, membership at Textile Arts Center, textile classes, fiber arts classes, writing a book, Quarry Books, textbook, The Textile Artist's Studio Handbook, classes for teenagers, fashion, textile production facility, independent designers, Upstate New York, angora bunnies, sheep, Littleneck, Mission Dolores, Stella Dallas, yarn, blog, local designers, spinning,To comment on this episode click here. There are currently Comments
First Aired - 02/21/2011 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Jordana Rothman is back! Last year she successfully predicted a handful of food trends on Snacky Tunes and she's returning to do the same for 2011. Tune in and hear what she has to say about everything from vegetables to mixology. Find out why Jordana thinks that comfort food will NEVER go out of style and Harlem might be the new hot spot for food in 2011. This episode was sponsored by Fairway Market - like no other market. For more information visit www.FairwayMarket.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Snacky Tunes: Jordan Rothman Returns! (24:32)
Tags:
Snacky Tunes, Finger on the Pulse, Fairway Market, Jordana Rothman, Time Out New York, Manhattan Cocktail Classic, Painkiller, tiki bar, Giuseppe Gonzalez, tiki drink revival, Morir Soñando, Nate Appleman works for Chipotle now, Pulino's, Keith McNally, Chicago is a really inspiring food city, comfort food will never be gone, best comfort meal in 2010, Jordana doesn't always care about an innovative riff, restaurant aesthetics, Peels, Meat Packing District,Food Trends & Future Predictions for 2011 (23:48)
Tags:
food trends, future predictions, pop-ups, is not caring part of the plan?, if you're going to spend $200 meals the place should look a certain way, what if the $200 goes entirely to the food?, Alinea Restaurant, supper clubs, they have become a bit less popular, supper clubs vs dinner parties vs pop ups, people are cooking more, fusion, Sushi Samba, Kin Shop, Perilla Restaurant, meatless Monday's, vegetable butchers, Francis Lam, there is something popping with vegetables, vegivore, cooking in lard, referential treatment of pig, subtly of flavor, ABC Kitchen, snap pea salad, Eataly, flexitarian, mixologist, bar chef, bartenders want to be called bartenders,Imbibing & The Return of Vegetables (34:41)
Tags:
Greg works at the Ace Hotel and The Breslin, The Ace is a playground, The John Dory, gastronomic junkies, ultimate foodies, No. 7 Sub, Kings County, Brooklyn has a long history of imbibing, breweries, wineries, distilleries, New York Distilling Company, Allen Katz, Tuthilltown Spirits, moonshine, London Dry, clean spirits, corn whisky, Tito's Vodka, 2011 predictions, there haven't been any new names lately, TAILOR, the critics wanted blood, expectations were too high, Spring Preview, beer garden, rooftop of Eataly, Italian beer, Danny Meyer is expanding, Au pied de cochon, final prediction for 2011: vegetables and tinkering,To comment on this episode click here. There are currently Comments
First Aired - 08/27/2009 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On the third installment of Will Communication, Will Goldfarb is joined by Alex Raij, co-owner and chef of Txikito Restaurant in Chelsea, NYC. They talk about Basque cuisine, farmers markets, and what makes good cooking so good.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Will Goldfarb Talks to Alex Raij of Txikito About Basque Cuisine (17:36)
Tags:
Roberta's, Will Goldfarb, family, Durango, fish neck, fish head, generations, Roberta's promotes a timeless atmosphere, Alex just had a baby!, 9th ave between 24th and 25th, Bilbao, Spain, reversed gender roles, running a restaurant is a labor of love, regional cuisine, minimalist cuisine, attention to region, ingredients, food preparation, poached cod, oils can be strong, banquet dish, exact temperature is important, romantic ingredients, chili pepper and clam, high cuisine, heritage, Biscay, Zamudio, France, real estate is part of running a restaurant, international restaurants, Alex Raij, Alex runs Txikito with her husband, Basque cuisine, Basque country, the dish is transformed by the process, cod parsed with garlic, secular Spanish tapas, road trip through Spain, higher standards, Txikito, http://www.txikitonyc.com,Alex Raij Talks About the Trendiness of Tailor Made Ingredients (12:48)
Tags:
Hotel Macaroni, fine cuisine next to a gas station, modern Italian restaurant with food that actually tastes Italian, cooking restrictions, cooking as storytelling, incorporating foreign ingredients and techniques, dominance of olive oil as a cooking medium, there is a lot of fatty, sugary and salty food in Spain, Fernando Rey, the difference between oil and butter, market cooking, farmers market, adding personal style to ingredients, staple ingredients, Alex buys vegetables from farmers market in season, rooftop garden, shipping container, making something out of anything, do it yourself spirit, Whole Foods, evil empire, Bowery is like a country within New York, green markets, anything that's high quality is a luxury, gold topping on dessert, Louis Vutton, preparation has taken a back seat to the origin of the ingredient, charging fair prices, menu structure, conscious shopping, BBQ Trailer, Heritage Foods, adding value to a brand, affording to serve food at a good value, supply and demand, finding new clients, Picnick Smoked,Conclusion: Good Ingredients Aren't Good Cooking (5:50)
Tags:
good ingredients aren't good cooking, good cooking is teasing the most flavor out of a particular ingredient, telling a cohesive story with a meal, green market is a resource not a point of view, Italy, Madrid, Corona, caviar, farmer's, shoulder, strip malls, olive oil is Mediterranean, tailor made food has become fashionable, being sensitive to economics, efficient distribution, people are sensitive to the market right now, seasonality, champagne,To comment on this episode click here. There are currently Comments
