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What Do You Want to Hear This Fall on Food Fridays?

Friday, August 30, 2013

This month we’re bringing back our Food Fridays series! This fall, we’ll be talking about food and cooking with some of the city’s leading chefs, farmers and experts from across the country. (And we’ll have plenty of recipes to share, too.) And we want to know what you’d like to hear. Tell us what you liked about Food Fridays this past spring, and what you’d like us to discuss this fall. Share your thoughts below!

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Comments [37]

Marc from MA

Food + Science. Also how to take better photos of my food at restaurants and when I cook at home that I can post to Facebook.

Nov. 07 2013 02:06 PM
jean cholakis

I'm trying to learn how to make kefir. (the cultured milk from the Caucuses. ) Mine is always lumpy. Amy suggestion?

Sep. 20 2013 01:25 PM
Laurie

Instead of focusing on feeding ourselves with food, why not do a show on feeding others? Perhaps, the poor, pets, wild birds,the soul? Recipes and experts are probably bountiful--in all categories.

Sep. 19 2013 06:28 PM
Amy Farges from NYC

Obviously this is self serving, but....our company is always fielding questions about "cured" vs "uncured", as well as words like Certified Humanely Raised, Nitrate-free, etc. Bring in the USDA, a Bklyn born charcutier raised by the old pork store guys (we'll provide Charles Ventre), a pure-food farmer (producer of the "American Meat" documentary)and someone who thinks all this nomenclature is balderdash. Could be lively, heated, and informative.

Sep. 19 2013 03:11 PM
gw from staten island


Please discuss:
1) Vegan recipes
2) Restaurants: 2-3 really good creative vegan meal offerings at non-vegan restaurants would be appreciated . Some choices beside veggie burger (which sometimes has cheese and so is not vegan), or "white" pasta with either garlic and oil or tomato sauce + a vegetable, or a platter of boring vegetables would be nice. Having 1-2 vegans/people eating healthy diets can keep a whole family or large group out of a restaurant and eating at home instead. Many restaurants will "adjust" to the vegan's needs - but it is usually boring or poorly prepared.

Sep. 18 2013 04:04 PM

Obviously, I meant "to be heard by" the server! Mea culpa.

Sep. 18 2013 02:42 PM

Glad Food Friday is back. Would it be worth another round on why NYC restaurants are so noisy and what can be done about it? I am seriously tempted to recommend a guerrilla action in which a group of four or more books a table and leaves if they have to shout to hear the server.

Leonard, please help us and the poor restaurant employees who have to put up with this harmful environment much longer than we do.

Sep. 17 2013 11:03 PM
Janis Warren from Westchester, NY

I'd love to hear expert information/advice about why so many people now are convinced that a gluten-free diet is a healthier choice, even for those who are not "officially" gluten intolerant. More energy, no more migraines, and better blood sugar levels are some of the happy results I'm hearing about from people going gluten-free!
Thank you!

Sep. 17 2013 09:02 PM
Jen from Forest Hills, NY

I loved the segment about what people pack for lunch. It wasn't a grand topic, but it was interesting to hear why everyday people do and how they live. I would love more segments like that. As a busy working parent, I'd also like more topics about preparing food for families.

Sep. 17 2013 08:18 PM
Carolyn

Would love to hear something on carrots! Carrot cake, crudités, baby carrots, carrot muffins, growing carrots and differences in peeling/shredding/crinkle cut, etc...seems like there is a lot to say!

Other thing would be crudités in general---what is classy way to do them? Does anyone enjoy eating the raw broccoli on those platters?

Would also love to hear anything on salad dressing and different kinds of fats/proteins/nutrition in different types a s how to make that amazing dressing at Japanese restaurants

Sep. 17 2013 06:59 PM
Jacqueline from Long Island

Where can you get the best Fish & Chips in Manhattan? The best I've ever gotten - you're not going to believe this - was at the Las Vegas airport in a place called the Village Pub. Every restaurant employee that serves fish & chips says they have the best because they use a beer batter. But that can't be the secret because I've had them in Boston, Atlanta, Washington, & New York - all using a beer batter and the results vary widely. It seems that when the batter puffs up more like a tempura cooked food, that makes for a better outcome. What's the secret?

Sep. 17 2013 06:49 PM
Jackie from Long Island

I would love to hear more about controlling health issues through diet. A friend found a doctor with a nutritionist on staff, and through diet she has been able to get off of drugs she need to take to control her estrogen receptive cancer. (She underwent surgery & radiation then began taking drugs from which she didn't like the side effects.)

I pay $500 for a 3-month supply of pills to help prevent kidney crystals from forming, so I just feel there may be a way to control through diet.

Sep. 17 2013 06:34 PM
Gigi from Brooklyn

A segment on the new food incubators springing up in the city and boroughs and the new food artisans they are nurturing. Also a segment on hybrid food traditions (like "Chino Latino" restaurants aka Cuban Chinese) and the histories behind them would be so interesting. THX

Sep. 15 2013 11:45 PM
Mel from New Jersey

Absolutely love Food Fridays! So glad it's coming back, especially in the great Fall cooking season! Would love to hear segments on things to do with fall vegetables, good stews/soups for the cooler weather, and perhaps new/different ways to cook for Thanksgiving?

Thank you! :)

Sep. 12 2013 11:21 AM
Jim Polichak from Long Island

Food is an almost inexhaustible topic especially in NYC!
According to a sampling of estimates of the number of restaurants in NYC there are at least 4,000 and might be as many as 25,000. One site {http://www.tripadvisor.com/Restaurants-g60763-New_York_City_New_York.html} lists 10,233 of them.
How about keeping Food Fridays as a regular feature year round? Do 15 minute segment on each of two of these restaurants each show and you've got a quarter of each show for the next 100 years or so.
How about a nostalgia segment every now and then about famous eateries that have been lost over the years? Mamma Leone's!
There's a growing movement towards locally grown and seasonal foods. Seasonal isn't just Summer and Fall anymore.
How about the science of cooking? A segment of nitrogen frozen ice cream would be fun. Leonard, have an expert make your favorite flavors right in the studio on the air. Bring the grand-kids!
Once a month devote a show to one type of ethnic cuisine. New York is called Melting Pot of America. I'd guess you could do at least ten years of these segments without repeating any of them if you accept the real differences in ethnic cooking. i.e. Italian cooking is more than just Northern and Southern and that Jewish cuisine is more than just Ashkenazi and Sephardic.
Add in American regional cooking? One regional dish a show? One dish showing the regional differences? Coney Island hot dog versus the Chicago dog? NYC Pizza versus deep dish? {my son lived in Chicago for several years} Manhattan clam chowder versus New England? {he's in Boston, now}
How about a regular segment called something like Cooking 101? Cover one basic aspect of cooking but in enough detail that even an experienced household cook might learn something.
WNYC has a huge potential listening audience over the airwaves and the entire world via the internet. You should be able to get almost any celebrity chef in the world to appear on the show!
How about a monthly Food Fridays travel segment highlighting the cuisine and restaurants various tourist cities around the country and the rest of the world? Maybe a segment on food in and around Walt Disney World. Very expensive within; hundreds of options outside of the park {I was in the Navy at RTC/NTC Orlando}
Long time listener since your days at WBAI. Say Hi to Larry Josephson for me if you ever see him.

Sep. 06 2013 06:58 PM
Madame Tortefois from bowling green

How 'bout creative cooking with autumn harvest vegetables, like squashes and root veggies?

Sep. 06 2013 02:17 PM
Alan from Manhattan

Catalonia has an interesting cuisine all its own, little known by the outside world. How about a discussion on the subject?

Sep. 05 2013 10:08 PM
tom LI

Delve into the whole Paleo, Caveman diet and fitness regimens.

Also, what about discussing the realities of cholesterol the body makes (good and bad) versus the fat we consume, that does not get absorbed thru the blood and does not contribute to cholesterol levels, high or low.

Maybe go into how misguided most physicians are about what food does and doesn't do. How poorly they advise patients when they are diagnosed with various deficiencies...like low potassium, etc...

How about food and the aging body, what's good, bad, ugly....?

Sep. 05 2013 09:07 PM
Tracie from Brooklyn, NY

Food allergies and food intolerance! Would also love a discussion about youth culture and home cooking vs. ordering in and eating out.

Sep. 05 2013 12:34 PM
Susan from Spring Lake, NJ

Can you do something on food allergies? My 59 year old husband recently discovered he cannot tolerate daily and gluten. Why does this happen to someone who enjoyed these foods all his life. Some tasty, easy alternatives would also be appreciated.

Sep. 05 2013 07:43 AM
James from Huntington, NY

Would love to hear from the America's Test Kitchen folks again (Julia Collin Davidson, etc)

Sep. 05 2013 12:59 AM
NABNYC from SoCal

For fall and winter, healthy soups and stews, one-pot meals people can make on the week-end and eat during the week or freeze. Emphasis on vegetables, and no-meat recipes.

Sep. 04 2013 03:22 PM
Lynne from Colonia NJ

Would love it if you had Ruth Reichl on again. I just read all her books this summer and really think she would be such an asset to your show.

Sep. 04 2013 02:10 PM
Chris from New York

Would love to see this company featured mainly because although I love the internet and digital products, I still love paper and books and magazines and this is such a labor of love funded by Kickstarter (right there is a little irony -- digital funding source to produce something printed on paper): Short Stack Editions just published their first three books. Yes, books or rather booklets? Small format, absolutely charming single ingredient books, hand sewn with baker's twine. First three: Eggs by Ian Knauer; Strawberries by Susan Spungen,and Tomatoes by Soa Davies. Published by Nick Fauchald -- the founding editor of Tasting Table.

Also most of the hand sewing (binding) is done by participants of YAI - a network of agencies that helps people with intellectual and developmental disabilities find work. The binder/sewer hand signs each piece they work on on a back page.

Sep. 04 2013 01:58 PM
Donald Sosin from Lakeville CT

It would be great to hear a show about Ayurvedic diet recommendations for the fall, how our different body types interact with different foods, what is the best kind of food to eat when the weather turns cool and dry (Vata season). There is a wealth of information from Ayurveda that has been time-tested for centuries, if not millennia, and your listeners would find it useful and health-promoting. I can recommend some M.D.s who are also experts in this field for you to talk with. Thanks for all the great programming, I'm a looooong time listener.

Sep. 04 2013 10:01 AM
Vikki from Bergen County, NJ

I am so glad Food Fridays is continuing. My favorite shows are when you talk to pros who share their tips - like Ina Garten, Melissa Clark, etc.

I'd like to hear more about ethnic cuisine - maybe stews for fall or favorite comfort foods or a call-in show where we can ask questions - I suggest Arthur Schwartz, he's the best at that!!!

Sep. 04 2013 09:42 AM
Bronacos from New York City

New Yorker's are proud of the city's great tasting water, but do we understand why it tastes so good? Not all waters are created equally: What's in our taps? Moreover what's in the bottles we buy? There are a lot of choices on the store shelves, other than branding, what's the difference between purified, spring, mineral waters? What are we really paying for? Let's face it bottled water is not going away, its convenience and health benefits are undeniable (for the most part), so doesn't it behoove us to know what we're buying?

Sep. 04 2013 09:19 AM
Deborah Emin from Kew Gardens, NY

I recently published a book, Eating Vegan in Vegas with a Foreword by Elizabeth Kucinich. It is two things at once--a guidebook to all the places you can find vegan meals in Las Vegas (this edition lists over 150 venues) and a series of chapters describing the four main areas of Las Vegas, their vegan offerings and the major reasons for living a plant-based life.

Truly, this unique book offers insight into the least likely place you might think of to be a vegan and eat really well. Las Vegas is listed as the 8th city in the US with great vegan fare. But more than that, this book, whose subtitle is If it can happen here, it can happen anywhere, shows just how prevalent this turning to a plant-based diet has become.

The author, Paul Graham, has participated in the revolution in food that paradoxically was also spear headed by Steve Wynn. His hotels all have vegan menus and vegan room service. We are all going to need to transition away from meat and dairy for our health and the planet's health. I hope these comments spark an interest. Thank you for Food Fridays because it is always a great lesson in what is happening in the part of life we can't live without.

Sep. 04 2013 09:06 AM
AM from Brooklyn, NY

Last Friday the US Department of Agriculture announced that if was lifting the ban on Chinese chicken imports by allowing four Chinese food processors to ship processed chicken to the US.

Initially the chickens will be slaughtered in the US and shipped to China for processing.

Because they will have been cooked, the return shipments are exempt from point of origin labeling, so you won't know if the nuggets came from China.

Given this, and the recent sale of Smithfield Foods, can there be a show on the effect of China on the US food market?

Sep. 03 2013 03:40 PM
Linda from jersey shore

Love Food Fridays. I like hearing about start up companies and boutique food companies. Also, anything that is about regional fresh food, shop and cook daily, ETHNIC FOODS!!! Ethnic areas and great mom and pop shops. Even grumpy old Shopsins menu and cookbook. jersey shore

Sep. 03 2013 12:37 PM
Shelli from west orange, nj

Love Food Fridays, love today's topic on sugar and how it affects us, love this show. Re: Food Friday topic, pumpkins and pumpkin seeds. I look forward to Halloween for the joy of carving pumpkin but would like to know how to make it and the seeds into food, preferably healthy and delicious.

Sep. 02 2013 01:51 PM
micsha from queens

As a tribute to our city's diversity, I think a call-in segment about where to get the best taste of home cooking would be great. Callers would get the chance to boast about their favorite cuisine and listeners and fellow foodies would be clued in on where to get a taste of foods from places they have visited or of places they have never been... it could be interesting.

Sep. 02 2013 01:31 PM

I would really appreciate a good primer on pressure cookers. How to use? Still any safety issues? Basic uses and recipes for pressure cookers? I can't remember any episodes so devoted, and I rarely use my pressure cooker, as I fear my lack of expertise might, with this device,lead to catastrophe. Thanks!

Aug. 31 2013 08:28 AM
Betsy Kaufman from NYC

I guess I'm the odd gal out - I'm sick of "food fridays." how about "arts fridys," - books, films, visual art exhibition... kind of like a combination of the NYTimes 2 friday arts sections.

Aug. 30 2013 12:25 PM
Aviva from long island, ny

love love love food fridays. and leonard lopate. arthur schwartz had a series of cooking classes at henry street settlement teaching how to cook cheap and healthy for mothers who reside at the family shelter.

Aug. 30 2013 11:31 AM
Mike C. from Red Hook, Brooklyn

I love the show in general and Food Fridays in particular. FoodCorps is a wonderful organization that may be of interest to your listeners. FoodCorps places staff in schools to teach children about nutrition, create school gardens, and to work with food service staff to procure healthy, local produce.

Aug. 30 2013 11:18 AM
Louise from NJ

How about guests that are knowledgeable about the low carb high fat way of eating. Suggestion: Vinnie Tortorich, Jimmy Moore, Abel James among others

Aug. 30 2013 09:09 AM

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