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Food Karma Projects is happy to announce the fourth annual Pig Island! Showcasing the best of New York State local farmers, chefs, brewers and vintners all dedicated to bringing home the bacon, Pig Island will be coming to Red Hook, the home of our exclusive beer provider, Sixpoint Craft Ales, on Saturday, September 7th from 11:30 a.m. – 4:30 p.m.

Join Astor Center and Heritage Foods USA in our third annual celebration of No Goat Left Behind: Goatober. As part of a project to promote eating seasonal and sustainable meats, we are excited to bring Matthew Rudofker of Momofuku Ssäm Bar to prepare and demonstrate a series of dishes featuring – you guessed it – goat! Learn more here!

The Ninth Annual Vendy Awards are almost here! On September 7th, at Industry City, they'll determine the best street food vendor in NYC is while raising money for The Street Vendor Project. Learn more and buy tickets here.

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The Main Course – Episode 160 – Cruz Goler of Lupa

First Aired – 01/06/2013 12:00PM
Download MP3 (Full Episode)

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“People who work in pasta- I feel like it takes at least six months to really flourish and consistently put out product that is good and nuanced with everything I am looking for.” [26:30]
— Cruz Goler on The Main Course

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“People who work in pasta- I feel like it takes at least six months to really flourish and consistently put out product that is good and nuanced with everything I am looking for.” [26:30]
— Cruz Goler on The Main Course

Time at Lupa (47:15)

Tags:

“People who work in pasta- I feel like it takes at least six months to really flourish and consistently put out product that is good and nuanced with everything I am looking for.” [26:30] — Cruz Goler on The Main Course

Time at Lupa (47:15)

Tags:

“People who work in pasta- I feel like it takes at least six months to really flourish and consistently put out product that is good and nuanced with everything I am looking for.” [26:30]
— Cruz Goler on The Main Course