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The Leonard Lopate Show

Tuesday, August 02, 2005
  • Apples

    Fresh Ideas

    Ruth Reichl, editor-in-chief of Gourmet magazine, joins chefs Bill Telepan and Tom Colicchio for a look at the unique offerings of the Union Square Greenmarket. Stephen Walker re-examines the weeks leading up to the bombing of Hiroshima in Shockwave. And in our regular Please Explain feature, we’ll find out how podcasting works.

A Chef’s Best Friend

Visit the Union Square Greenmarket in the early morning, and you’ll find many New York City chefs searching for their day’s fare. Be it black kale, white beets, or dandelion greens, chefs flock to this market searching for the best produce available. Ruth Reichl, editor in chief of Gourmet magazine, joins Leonard, along with Bill Telepan, former chef of Midtown Manhattan's Judson Grill, and Tom Colicchio, chef-owner of Gramercy Tavern and Craft, to discuss what local farmers have that supermarkets don’t.

» More information on Community Supported Agriculture
» More on chefs who support sustainable agriculture at The Chefs Collaborative
» The Greenmarket Farmers Market
» Read about Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket

Music: CD: “Swingtime”
Tracks: #2 - “Blue Rondo a la Turk” and #12 - “I Found Love”

Shockwave

Sixty years ago, the US dropped a five-ton atom bomb on Hiroshima—killing 100,000 people. In Shockwave: Countdown to Hiroshima, Stephen Walker looks back at the weeks leading up to that fateful day in August, 1945.

» Read an excerpt of Shockwave in the Reading Room

Events:
Stephen Walker will be speaking on:
Tuesday, August 2nd at 7:30pm
Barnes & Noble, Upper West Side
2289 Broadway at 82nd Street

Music: CD: “Cobb”, music from motion picture soundtrack
Tracks: #8 - “Cooperstown Aria (Part II)” and #9 -“Winter Walk”
Music Composed by Elliot Goldenthal

mp3 player

Please Explain: Podcasting

In this week’s Please Explain feature, we’ll look into the world of podcasting. We’ll explain the technology behind the online broadcasts, find out why it’s had such an exponential growth, and get a lesson in the basics of how to listen to and create podcasts.

» Please Explain series

Music: CD: Sonatine Soundtrack
Music by: Joe Hisaishi
Tracks: 6 and 11

Tributes: Kate McGarrigle

The Leonard Lopate Show

Folk singer Kate McGarrigle, who gained acclaim for a series of projects with her sister Anna, died Monday, Jan. 18, from a rare form of cancer. She left behind a family of talented musicians, including her sister, son Rufus Wainwright, and daughter Martha Wainwright. McGarrigle appeared on The Leonard Lopate show with her sister in December 2005, ahead of their holiday show at Carnegie Hall.

Monona Rossol on 50 Million Chemicals

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On September 7, 2009, scientists working for the Chemical Abstract Service (which assigns identification numbers to all new chemicals) entered the 50-millionth chemical substance into their Registry. Chemist and industrial hygienist Monona Rossol, President and Founder of Arts, Crafts & Theater Safety, took a look at what all these new substances are, where they are coming from, and how they affect our health. Rossol also responded to listener comments and questions. You can read her answers here.

Alan Alda on What Makes Us Human

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Barbara Demick on Ordinary Lives in North Korea

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Lucien Castaing-Taylor on "Sweetgrass"

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Michael Pollan on Food in 2010

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Atul Gawande on The Checklist Manifesto

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Christopher Kimball on Surviving Holiday Cooking Disasters

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Lidia Bastianich on Cooks from the Heart of Italy

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Neil deGrasse Tyson on Pluto

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National Book Award Winners

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A number of this year’s National Book Award winners have appeared on The Leonard Lopate Show. Click here to see the list!

Our 3-ingredient Challenge wins a James Beard Award

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On May 3, the Lopate Show won its third James Beard Award for our 3-ingredient challenge. In August, we asked our listeners to call in and name 3 ingredients and then challenged New York chef and 3-ingredient expert Rozanne Gold to whip up a recipe! You can listen to the 3-ingredient challenge and get some inspiration for simple, delicious, and unexpected dishes.