Opening a Restaurant, Sustainable Meat, Cooking on TV, and Ferlitizing Fields

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Friday, April 12, 2013

We’ll find out what it takes to open a restaurant—and keep it open —with chefs Gabrielle Hamilton of Prune, Marcus Samuelsson of Red Rooster, and Andrew Carmellini of The Dutch, Locanda Verde, and the soon-to-open Lafayette. We’ll look into whether sustainable farming can really meet America’s demand for meat. The New Yorker’s Emily Nussbaum talks about the rise and evolution of food television. And this week’s Please Explain is all about fertilizer! 

Three Top Chefs on Opening Restaurants in NY

Gabrielle Hamilton, chef/owner of Prune; Marcus Samuelsson, chef/owner of Red Rooster; and Andrew Carmellini chef/owner of The Dutch and Locanda Verde, talk about what it takes to open a restaurant in New York and make it successful.

More Leonard Lopate: Food Fridays!

Comments [5]

"American Meat" - Can Farming Be More Sustainable?

Graham Meriwether, director of the documentary “American Meat,” looks at whether sustainable farming can feed America. He looks at cattle, hog and chicken production in the U.S. and presents the viability of more humane, sustainable farming practices. The film explains how America arrived at its current industrial system and introduces industry leaders who are working to change it for the better. “American Meat” opens April 12 at Cinema Village.

Comments [16]

A Slew of Cooking Shows on Television

Emily Nussbaum, television critic for The New Yorker, talks about the variety of cooking shows on television—from Julia Child’s stand and stir style to the intense competitions on "Hell’s Kitchen" and "Top Chef." Her article "To Stir, With Love" appeared in the April 8, 2013, issue of The New Yorker.

What's your favorite cooking show, past or present?

Comments [6]

Please Explain: Fertilizer

Fertilizer is crucial for food—plants need it in order to grow and thrive. Harold Van Es, professor in the Department of Crop and Soil Sciences at Cornell University, explains what fertilizer is made of, why it's so important, and how to manage it.

Let us know if you have a question! Leave it as a comment or call us at 212-433-9692.


Comments [8]

Recipe: Gabrielle Hamilton's Shaved Celery, fennel and Radishes Salad with Buttered Valdeon Toasts

Gabrielle Hamilton, chef and owner of Prune, shared this bright salad recipe with us, so you can make it at home.


Recipe: Gabrielle Hamilton's Pasta Kerchief with Poached Egg, French Ham, and Brown Butter

Gabrielle Hamilton, of Prune, shared this recipe for poached eggs and ham under a pasta blanket. Try making it at home.


Recipe: Andrew Carmellini's Chicken Pot Pie

From American Flavor, by Andrew Carmellini


Recipe: Andrew Carmellini's Coconut-Curry Butternut Squash Soup with Lemongrass and Cilantro Yogurt

Andrew Carmellini says this is a perfect cold-winter-day recipe. It's inspired by Indian pumpkin curry, a dish you can find in neighborhoods like Jackson Heights, Queens.


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