wnyc.org / 93.9fm / am 820

The Leonard Lopate Show

Tuesday, June 16, 2009
  • (<a href="http://www.flickr.com/photos/wordridden/22811271/">wordridden</a>/flickr)
    (wordridden/flickr)

    Food for Thought

    We're coming to you live today from WNYC’s street-level Jerome L. Greene Performance Space, on the corner of Varick and Charlton Streets. And to start us off, Peter Hoffman, the chef/owner of Savoy and Back Forty, joins us for part two of our new series Food in the City—to reveal what a chef looks for when buying produce at a green market. Then, Gourmet magazine editor-in-chief Ruth Reichl and Slow Food USA’s Josh Viertel on whether healthy meals can also be affordable. And we mark the 40th anniversary of Stonewall by looking at how the LGBT community has been portrayed on film over the past four decades, as part of our Projections series.

Food in the City: At the Farmer's Market with Peter Hoffman

Peter Hoffman, chef of Savoy and Back Forty, joins us for Part II of our Food in the City series. He’ll be explaining how to create meals from what you buy at the farmer’s market and how to talk to farmers and choose the best produce.

We want your "New York" recipes! Share your recipes – from your New York. They can be recipes you brought with you from somewhere else and adapted to your new home here in the city or just personal touches you’ve added to classic recipes over the years. Submit your recipe here.

Peter Hoffman's Recipe for Garlic Scape and Beet Salad with Pecorino Cheese

1 bunch beets with nice tops
8-10 garlic scapes
Extra virgin olive oil
Lemon juice
White wine vinegar
2 sprigs black mint
1/4 # aged sheep cheese shaved

Separate the beets from their tops. Wash everything, discarding leaves in poor condition. Roast the beets in a covered pan for 40 minutes at 400 degrees, depending on size. Check for doneness by passing a knife through the beet. Cool and peel. Cut the beet leaves into bite-size pieces.

Slice the garlic scapes into 2"-long pieces, treating them as if they were string beans. Saute the scapes in a wide open pan in extra virgin olive oil. As they pick up color and cook, salt and pepper them. Taste for doneness. Add the beet leaves and begin to wilt them but not completely. The leaves still want to have life and rawness to them but have the edge of raw taken from them. Pour the scapes, leaves, and any remaining oil into the bowl that the salad will be composed in. Add the sliced beets and toss. Toss in the mint that has been roughly chopped just before adding it to the salad. Sprinkle lightly with a bit of lemon juice and the vinegar. Taste for brightness and balance. Add the thinly sliced cheese and toss again. Plate the salad and eat.

Slow Food for Less Money

Is it really possible that families in America can no longer cook their own meals for under $10? That is what fast food companies like KFC would have you believe, but Josh Viertel, the new president of Slow Food USA, is out to prove them wrong. He and Ruth Reichl, editor in chief of Gourmet magazine, explain how healthy meals can also be affordable.

Read a Q&A with Josh Viertel from Gourmet magazine here.

The Boys In The Band

Projections: LGBT Community on Film

June marks the 40th Anniversary of Stonewall. We're commemorating the occasion by talking about representations of LGBT life and politics on film as part of our Projections series. Film critic Nathan Lee, professor of Cinema Studies at CUNY David Gerstner, and by filmmaker Cheryl Dunye join us to discuss the following films:
"The Boys in the Band" (1970)
"Parting Glances" (1986)
"The Watermelon Woman" (1996)
"Milk" (2008)

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

The Leonard Lopate Show

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

The Leonard Lopate Show

 

Barbara Demick on Ordinary Lives in North Korea

The Leonard Lopate Show

 

Lucien Castaing-Taylor on "Sweetgrass"

The Leonard Lopate Show

 

Michael Pollan on Food in 2010

The Leonard Lopate Show

 

Atul Gawande on The Checklist Manifesto

The Leonard Lopate Show

 

Christopher Kimball on Surviving Holiday Cooking Disasters

The Leonard Lopate Show

 

Lidia Bastianich on Cooks from the Heart of Italy

The Leonard Lopate Show

 

Neil deGrasse Tyson on Pluto

The Leonard Lopate Show

 

National Book Award Winners

The Leonard Lopate Show

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

The Leonard Lopate Show

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.