Eat Your Words Presents: Saved by the Bellini (Heritage Radio Network)

This week on Eat Your Words, host Cathy Erway welcomes author J. Ryan Stradal, whose first novel, Kitchens of the Great Midwest, was published by on July 28th, 2015, and reached the New York Times Hardcover Best Seller list at #19 on its third week of release. In April 2016, the American Booksellers Association named Kitchens the Indies Choice Book of the Year Award – Adult Debut Winner.

In today's episode, Cathy speaks with Allie Rowbottom, the author of the harrowing memoir, Jell-O Girls: A Family History. As an heir to the Jell-O fortune, Allie writes about her family's unique story as well as the cultural history of an iconic American product, and how it has shaped the lives of women in her family as well as America as a whole. Allie tells us about the history of Jell-O, from an elite European dessert to a democratizing, inexpensive product sold to American housewives and children. And she tells us why she thought it was important to take up the job that her mother began in telling her family's story.

This week on Eat Your Words, host Cathy Erway is joined by chef and writer Samin Nosrat, a Chez Panisse alum and author of the New York Times bestselling book Salt Fat Acid Heat. Featuring a foreword by Michael Pollan, the book espouses a revolutionary, yet simple, philosophy: master the use of just four elements, and anything you cook will be delicious.

This week Cathy is joined by Mayada Anjari, author of The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee's Kitchen, and the book's coauthor Jenn Sit and interpreter Dalia El-Newehy. Mayada shares her family's journey from Syria to Jordan to, finally, the United States, due to the Syrian Civil War. She also tells how cooking for fundraiser dinners at her sponsor church in Jersey City led to the idea for this cookbook. Hear how she makes Kibbeh, or meat-filled torpedo-shaped dumplings; stuffed vegetables; and simple weeknight meals with lots of fresh salad. Find out why cooking Mayada's style of Syrian cuisine is so authentic to her family yet so accessible to anyone's.

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In this week's episode of Eat Your Words, host Cathy Erway is joined by activist Eric Holt-Giménez, author of A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat. Drawing from classical and modern analyses, A Foodie’s Guide to Capitalism introduces the reader to the history of our food system and to the basics of capitalism. In straightforward prose, Holt-Giménez explains the political economics of why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing.

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This week on Eat Your Words, host Cathy Erway is joined in the studio by Kate Daloz, author of the new book We Are As Gods: Back to the Land in the 1970s on the Quest for a New America, a nonfiction account of Vermont's Myrtle Hill commune in the 1970s. It follows the dreams and ideals of a small group of back-to-the-landers to tell the story of a nationwide movement and moment, and shows how the faltering, hopeful, but impractical impulses of that first generation sowed the seeds for the organic farming movement and the transformation of American agriculture and food tastes.

Kate Daloz grew up in Vermont's Northeast Kingdom, in the geodesic dome her parents built after returning from a stint in the Peace Corps. She received her MFA from Columbia University, where she also taught undergraduate writing. Her work has appeared in the American Scholar among other publications. She lives in Brooklyn with her husband and children.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Chitra Agrawal, the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, and the founder of Brooklyn Delhi, an award-winning Indian condiments line. Chitra writes the popular recipe blog The ABCDs of Cooking, teaches vegetarian Indian cooking classes at Brooklyn Kitchen, Brooklyn Brainery, and Whole Foods, and hosts pop-up dinners throughout New York City with creative Indian-inspired menus.

This week, Cathy chats with Ann Hood, author of 14 novels, a best-selling memoir, and her latest collection of essays on food, Kitchen Yarns. As an Italian American, and the wife of the food writer Michael Ruhlman, food is never far from discussion in Ann's life. Ann shares what writers, books, and memorable recipes have inspired her food writing, and she reads aloud an excerpt from an essay about her dad's (not terrific) cooking.

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On this week's episode of Eat Your Words, host Cathy Erway is joined by historian Lizzie Collingham, author of The Taste of Empire: How Britain's Quest for Food Shaped the Modern World. Collingham's book tells the story of how the British Empire's quest for food shaped the modern world. Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.

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This week, Cathy sits down with Von Diaz, a radio producer and the author of Coconuts & Collards. Guided by generations of female survivors, Von breathes new life into the cuisine of Puerto Rico and the American South in her recipes, and shares their stories in this highly narrative book. Listen to their discussion on why food is the perfect focal point for storytelling, and the importance of diversity in today's food media.

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Cathy is joined on the phone by Michelle and Suzanne Rousseau, restauranteurs of the Kingston, Jamaica-based Summerhouse at The Liguanea Club and authors of two cookbooks on Caribbean cookery. Their latest, Provisions, centers on vegetarian recipes based on hearty, starchy ground roots—the traditional cookery of their ancestors. The sisters talk about learning about their great-grandmother Martha, who was a pioneering female restaurant owner in Jamaica who developed the most delectable patties on the island, and also the erasure of her story and those of other women who have forged what we know of as Caribbean cuisine today. They talk about why it's important to share their stories, and how they are carrying on the torch as culinary professionals sharing the legacy of Caribbean cooking today.

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On this week's episode of Eat Your Words, host Cathy Erway is joined by writer Adam Federman, author of Fasting and Feasting: The Life of Visionary Food Writer Patience Gray. Federman tells the remarkable―and until now untold―life story of Patience Gray, author of the celebrated cookbook Honey from a Weed. Gray lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. Her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray’s prescience was unrivaled: She wrote about what today we would call the Slow Food movement―from foraging to eating locally―long before it became part of the cultural mainstream.

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With the Chinese New Year around the corner, Eat Your Words host Cathy Erway gets Danielle Chang, creator of Luckyrice, to the show. Exploring Asian culture through the lens of food, Danielle created Luckyrice to follow her lofty, yet life-long, passion to create a platform for Asian culture. The Luckyrice Festivals held across the U.S. feature hundreds of chefs and mixologists, as well as corporate and culinary partners, the large-scale tastings and festive dinners attract global-minded, culture-seeking consumers. Danielle also highlights the new Luckyrice cookbook that is complete with stories, techniques, and contemporary Asian recipes from a range of culture and the traditions that inspired them. Tune in for a great episode!

This week, Cathy chats with Lindsay-Jean Hard, author of Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals. Lindsay-Jean shares how she began writing a column on the same topic for Food52, and how, before that, she was inspired to use all parts of vegetables after joining a CSA while living in Japan. Lindsay-Jean shares some incredible cooking advice for everyday scraps like banana peels, broccoli stems, cheese rinds, and much more.

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On the 299th episode of Eat Your Words, host Cathy Erway is joined by Jennifer Steinhauer, a congressional reporter for The New York Times. Prior to moving to Washington with the Times in Feb. 2010 she was the Los Angeles bureau chief for the paper. She is also the co-author of the book A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's.

This summer we're presenting something special on the Eat Your Words feed. This show has always been about exploring and celebrating the people and processes behind your favorite cookbooks. Over the course of the next 7 episodes, we're going deep with one author and their most recent work. 

Our host is John deBary, semi-retired bartender and author of the Drink What You Want. Saved by the Bellini  is his latest cocktail book, and as you might imagine, it’s all about the nineties. He uses the magic of cocktails as a way to explore this totally tubular decade. Saved by the Bellini: The Podcast invites you behind-the-scenes, into the process of writing the book. Each episode John will interview someone who was integral to the process, including his editor, illustrator, historians, and even some people who tended bar in the 90's. So join John for a radical ride back through this super sweet decade. And if you don’t like the sound of that, that’s like, your opinion man.

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Bread, Wine, Chocolate: The Slow Loss of Foods We Love – part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. This week on Eat Your Words, host Cathy Erway is in studio with author Simran Sethi talking how in America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Tune in for an enlightening conversation and learn what it takes to save the tastes that connect us with the world around us.

Cathy is joined in the station with Carla Lalli Music, Food Director of Bon Appetit magazine who recently published her first cookbook: Where Cooking Begins. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen.

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This week, hear from Lillian Li, author of the critically-acclaimed debut novel, Number One Chinese Restaurant. Centered around a multi-generational cast of characters in a Chinese restaurant in America, the novel weaves plots about family, love, and loss. Lillian tells Cathy about why it's exciting to be publishing a book about a topic that's such a fertile ground for narrative but hasn't been explored much yet - and why it's always important to see a Chinese waiter as human.

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This week on Eat Your Words, host Cathy Erway is joined by Diana Abu-Jaber, author of the new culinary memoir, Life Without A Recipe.

Diana was born in Syracuse, New York to an American mother and a Jordanian father. Her family moved to Jordan a few times throughout her childhood, and elements of both her American and Jordanian experiences, as well as cross-cultural issues, especially culinary reflections, appear in her work.

To kick off the spring/summer season of Heritage Radio Network, Cathy calls up Alana Kysar, author of Aloha Kitchen: Recipes from Hawai'i. Alana is a food blogger who was born and raised in Hawai'i, and grew homesick for the food of her home state the minute she left for college. Alana shares her initial fears of writing a cookbook that attempts to explain the cuisine of her home comprehensively, and how she wanted to convey a sense of "aloha," a guiding principle of friendliness and acceptance of ideas, through it. In this episode, she shares insights on why Spam is beloved, why pineapples do not immediately make a dish Hawai'ian, what makes poke so good, and much more.

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Cathy welcomes back Hillary Davis, author of French Comfort Food, French Desserts, and her most recent cookbook, The Hamptons Kitchen, co-authored by Stacy Dermont, who also joins us on the line. We talk about how the Hamptons has become associated with a certain rustic-chic lifestyle and cuisine based on seafood and fresh produce—and how easily this can translate to home kitchens anywhere.

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On an all new episode of Eat Your Words, host Cathy Erway is joined in the studio by Laura Shapiro, a culinary historian and James Beard Journalism Award-winning author. Her forthcoming book, What She Ate: Six Remarkable Women and the Food That Tells Their Stories, is a culinary biography of six famous women, including Dorothy Wordsworth, Eleanor Roosevelt, and Eva Braun.

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This week, Cathy dials up Leslie Jonath, editor of Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around. As a longtime cookbook editor, Leslie decided to write this book to celebrate communal dishes and included recipes from dozens of chefs who contributed their favorite big-batch recipe for it. Leslie shares practical tips on cooking for a large crowd, inside stories behind the making of the book and working with the chef-contributors, and also her mom's go-to latke recipe.

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This Mother's Day, Cathy is joined in-studio by Mark Kurlansky, best-selling author of 31 books including Salt and Cod. In his latest, Milk, Mark explores the ongoing debates around dairy consumption and production. Hear why this one food inspired so much disagreement throughout history.

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This week, Cathy talks with Eddie Hernandez, Executive Chef and co-owner of Taqueria Del Sol restaurants in the South, on his unique take on Mexican and Southern food. Eddie talks about his experience as an immigrant, working his way up from a dishwasher to line cook and learning English, and how his recipes reflect his open attitude toward learning and incorporating from cultures. He also shares some suggestions for low-cost menus perfect for summer parties.

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On the 300th episode of Eat Your Words, host Cathy Erway is joined in the studio by Melissa Clark, a food writer, cookbook author and staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written thirty-eight cookbooks, including her latest, Dinner: Changing the Game, to be published by Clarkson Potter in March 2017. Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series.

On this Father's Day episode, Cathy is joined by Chef Edward Lee, the owner of 3 restaurants in Kentucky, culinary director of Succotash in Washington D.C., and author of the cookbook Smoke + Pickles. Edward pays tribute to the legacy of his friend Anthony Bourdain. And he talks about his memoir, Buttermilk Graffiti, which highlights new ethnic cuisines throughout America. Edward talks about how culinary appropriation is a natural byproduct of a cuisine's evolution, and how it's important for chefs to keep taking risks.

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Cathy chats with Chase Purdy, a reporter for Quartz and POLITICO who has covered the business and technology of food. His new book, Billion Dollar Burger,  

explores the bright promise of cell-cultured meat and the political regulations it’s up against by following the Silicon Valley startup closest to bringing this advanced idea to reality.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Eat Your Words on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Image courtesy of Penguin Random House.

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Today, Cathy is joined on the phone with Karen Babine, an award-winning author and the editor of Assay: A Journal of Nonfiction Studies. Her new book, All the Wild Hungers, is a collection of narrative essays on food, family, and her mother's struggle with cancer. Karen shares insights on cooking with her niblings (nephews and nieces), breaking a cast-iron pot, potatoes, and how food always tells a story—full of political history as well as personal.

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Konjit Zewge, at the age of 89, documented her succulent dishes in her book Yemouya Kouncho. She wrote her book for the sole purpose of passing the art of preparing traditional Ethiopian cuisine to the next generation. Her parents' home was always filled with extended family, neighbors and other visitors who delighted in the savory dishes. Running the household was traditionally the women's job and learning how to prepare food started at an early age. As an ardent student, Zewge made it a point to write down procedures, the various ingredients and amount used in recipes. Her book has been translated to English by her daughter, Mesrak Mekonnen. Mekonnen lives in San Francisco.

Today, Cathy is joined on the phone by Erin Byers Murray, a Nashville-based food writer and recipient of the Les Dames d'Escoffier MFK Fisher Award for Excellence in Culinary Writing, whose latest book is all about Grits. Erin shares how she came to the topic, after having lived away from the South, where she was born, for much of her life. She wanted to explore the changing culinary culture of the South and found grits to be a rich topic that is held very near and dear to many Southerners. Hear Erin talk about the history of grits, from Native American traditions to the role that women have always played in bringing it to the table. And hear about how the production of grits has been industrialized, changing the flavor and nuances of grits, but you can find many newer, artisanal grain mills producing heritage corn grits today.

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This week on Eat Your Words, host Cathy Erway is joined by Pascal Baudar, a wild food researcher and a self-styled “culinary alchemist” based in Los Angeles.He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels, and has been featured in numerous other TV shows and publications. His new book is titled The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir.

Cathy calls up Dr. Marcia Chatelain, scholar, speaker and Professor at Georgetown University whose latest book, Franchise, examines the intersection of the post-1968 civil rights struggle and the rise of fast food industry. Marcia talks about how the fast food industry targeted Black communities, leading to a troubling success story of an industry in the wake of a freedom movement.

Photo Courtesy of Marcia Chatelain.

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This week on Eat Your Words, host Cathy Erway is joined by author McKay Jenkins. McKay is professor of English, journalism, and environmental humanities at the University of Delaware. Cathy and McKay talk about a very hot topic around the world: GMOs, or genetically modified organisms. Advocates hail GMOs as a harmless extension of natural selection, and even further as the key to ending global hunger and malnutrition. Critics, on the other hand, dismiss GMOs as the playthings of greedy corporations who are eager to squeeze every last dollar out of the land they work on while inadvertently poisoning their consumers.

On this week's episode of Eat Your Words, Cathy is joined in the studio by Imen McDonnell, author of The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm.

In a former life, McDonnell worked in broadcast production while living in Minneapolis, New York, and Los Angeles. Now, she resides with her husband and son on their centuries-old family farm in the southwest of Ireland, and blogs about her experiences on Farmette. She and Cathy discuss leaving the American city for the Irish countryside, as well as some authentic St. Paddy's Day traditions.

On this week's episode of Eat Your Words, Cathy is joined in studio by Megan Elias, author of Food on the Page, the first comprehensive history of American cookbooks from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, Elias reveals that what we read about food influences us just as much as what we taste.

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On the season finale of Eat Your Words, host Cathy Erway is joined by Maryn McKenna, an independent journalist and author who specializes in public health, global health and food policy. She is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University and the author of the new book Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats (National Geographic Books, Sept. 2017), named a Best Science Book of 2017 by Amazon and Smithsonian Magazine and a Best Food Book by Civil Eats. Her 2015 TED Talk, “What do we do when antibiotics don’t work any more?”, has been viewed more than 1.5 million times and translated into 32 languages.

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On this week's episode of Eat Your Words, Cathy is joined by former New Yorker editor Emily Nunn, author of The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart.

One life-changing night, reeling from her beloved brother’s sudden death, a devastating breakup with her handsome engineer fiancé and eviction from the apartment they shared, Emily Nunn had lost all sense of family, home, and financial security. After a few glasses of wine, heartbroken and unmoored, Emily—an avid cook and professional food writer—poured her heart out on Facebook. The next morning she woke up with an awful hangover and a feeling she’d made a terrible mistake—only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. Thus began the Comfort Food Tour.

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Tasmania comes to Brooklyn this week, as Cathy is joined in the studio by Sarah Glover and Luisa Brimble, the author and photographer of Wild Adventure Cookbook. Glover is a chef based in Tasmania who, after becoming frustrated working indoors, has made it her forte to cook in the wild—at beaches, forests, and anywhere outdoors, using simple ingredients and tools found in the wild. She teamed up with photographer Luisa Brimble for this cookbook, which was shot entirely outside, capturing the authentic dishes and scenery of the project as they were made, sans photo-shoot crew. Hear why cooking with the unexpected factors of the wild makes everything taste much more delicious.

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Host Cathy Erway is joined in the studio by Ruby Tandoh, author of the new book Eat Up: Food, Appetite and Eating What You Want. Eat Up is filled with sympathetic advice on everything from mental health to recipe ideas and baking tips. She dives into these issues and more, including the joy derived from Cadbury Creamsicles.

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On an all new episode of Eat Your Words, host Cathy Erway is joined in the studio by Jenn De La Vega, a private chef, caterer, food stylist, and community manager based in Brooklyn, NY. She runs the blog Randwiches (random sandwiches), is the editor at large of the Put A Egg On It food zine, and the author of the new cookbook Showdown Comfort Food.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Tyler Kord, chef-owner of the lauded No. 7 restaurant and four No. 7 Sub shops in New York. He is also a terrifically neurotic man who directs his energy into writing fall-down-funny stories and rants about sandwich philosophy, love, self-loathing, and the life of a chef.

A Super Upsetting Cookbook About Sandwiches welcomes you inside Tyler Kord’s wonderfully off-kilter mind: a place where bread, condiments, vegetables, and meats mingle in delicious, unexpected recipes—and where his raves, rants, jokes, and stories run free. Most of these stories also happen to be truly excellent recipes in this convention-breaking cookbook. Come for the laughs, stay for the roast beef sub with fried shallots and smoked French dressing.

On this week's episode of Eat Your Words, host Cathy Erway is joined by Charles Perry, a culinary historian who has written widely on cooking in the medieval Middle East. He is the editor and translator of *Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature)*, a popular 13th-century Syrian cookbook.

Cathy calls up Charlotte Druckman, food writer and cookbook author whose latest book is Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients. Hear how the book's themes of resourcefulness strikes a chord with home cooks during quarantine, and learn a few simple tricks you can do at home. Also discussed is Women in Food, an anthology of essays and anecdotes by women in the food world, which Druckman edited.

Photo Courtesy of Penguin Random House.

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This week on Eat Your Words, host Cathy Erway speaks with Jessica Fechtor, author of the bestselling memoir Stir: My Broken Brain and the Meals that Brought Me Home.

Jessica Fechtor’s debut memoir chronicles her recovery from a ruptured aneurysm at age 28, and how she reclaimed her life through food and cooking. A national bestseller and winner of the 2015 Living Now Book Award, Stir has been praised by Oprah.com as "a page-turning pleasure," and by The Wall Street Journal as "a recipe for living a life of meaning.” Fechtor lives in San Francisco with her husband and daughters. She doesn’t believe in secret recipes.

On this week's episode of Eat Your Words, Cathy speaks with Marisa McClellan, a full-time food writer and canning teacher, and the voice behind the blog Food in Jars. She is also the author of the books Food in Jars (Running Press 2012), Preserving by the Pint (Running Press 2014), and Naturally Sweet Food in Jars (Running Press 2016). In her new book, she offers a comprehensive response to fans’ frequent requests for canning and preserving recipes that utilize natural sweeteners in lieu of refined sugar, opening up the world of canning and preserving to home cooks who follow sugar-restricted diets.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Stephanie Villani, owner of Blue Moon Fish in Mattituck, Long Island, and co-author of The Fisherman's Wife: Sustainable Recipes and Salty Stories. Also joining is Stephanie's co-author, Kevin Bay.

This week, Cathy talks to Kristin Lawless, a Certified Nutrition Educator and author of Formerly Known as Food, about how vastly different our food today is from 75 years ago. From the role that industry has played in science and nutrition awareness, to recent studies on a vast category of chemicals in our diet known as endocrine disruptors, Kristin shares her surprising research on a number of key changes to food - and why it's so important to arm yourself with knowledge.

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For the season finale of Eat Your Words, Cathy welcomes back to the show Julia Turshen to talk about her latest, acclaimed cookbook Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers. Julia offers her view on what makes a good cookbook, and how she has evolved as a cookbook writer. She shares her philosophy on cooking everyday meals, as well as tips on reusing leftovers without letting any go to waste. And they dive into the menu-oriented recipes and how they can be re-fashioned depending on your mood or preferences to create endless meals that tell a different story every time.

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To kick off the fall season, Cathy welcomes to the show Tom Philpott, a veteran food and environmental reporter currently with Mother Jones. Tom's new book, Perilous Bounty, is an urgent wake-up call to the plight of the American farming system that just might remind you of classics like Silent Spring and The Jungle.

Photo Courtesy of Bloomsbury Press.

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In the summer season premiere of Eat Your Words, Cathy is joined in-studio by Virginia Willis, a James Beard-Award-winning author of 5 cookbooks, to discuss her latest: Secrets of the Southern Table. Virginia shares how much of a departure this book is from her rest, as she seeks to expose Southern cooking as the multicultural cuisine that it is. From Chinese immigrants to African ingredients cultivated by enslaved farmers, the diverse landscape and long growing season of the South has lent itself to a multifaceted cuisine that is far from just fried chicken & biscuits. Tune in to hear why Virginia thinks it's important to redefine Southern cuisine in today's divisive atmosphere.

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It’s in our food, our water, our air, soil and our own bodies. It’s the most widely used herbicide in all of human history, and while farmers and homeowners alike use it regularly, this pesticide carries an array of dangers the corporations that profit from it don’t want you to know about. This week on Eat Your Words, Cathy chats with Carey Gilliam, author of *Whitewash: the Story of a Weed killer, Cancer & Corruption of Science*. The book discusses the use of Monsanto's glyphosate herbicide, known commonly by consumers as Roundup. Whitewash contains many revelations not only about how pervasive this and other pesticides are now in our food production system, but how hard corporate entities like Monsanto have worked to conceal the truth.

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In this week's episode of Eat Your Words, Cathy is joined by writer Leyla Moushabeck, author of The Immigrant Cookbook: Recipes that Make America Great. In these times of troubling anti-immigrant rhetoric, Moushabeck's beautifully photographed cookbook offers a culinary celebration of the many ethnic groups that have contributed to America s vibrant food culture. The book features appetizers, entrees, and desserts some familiar favorites, some likely to be new encounters by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.

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Host Cathy Erway is joined in the studio by Alana Chernila, author of the new book Eating from the Ground Up: Recipes for Simple, Perfect Vegetables. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to get the most out of your vegetables, just in time for farmers market season.

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On the season premiere of Eat Your Words, Cathy is joined by journalist Ted Genoways, an acclaimed journalist and author of The Chain: Farm, Factory, and the Fate of Our Food. A contributing editor at Mother Jones, the New Republic, and Pacific Standard, he is the winner of a National Press Club Award and the James Aronson Award for Social Justice Journalism, and is a two-time James Beard Foundation Award finalist. He has received fellowships from the NEA and the Guggenheim Foundation. In his most recent book THIS BLESSED EARTH: A Year in the Life of an American Family Farm Ted follows a family through a year in the life of their farm, from one fall harvest to the next, and explores the intimate truth of this perilous but noble way of life. This Blessed Earth is a story that gets right to the heart of our national identity.

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Cathy is joined on the line with Sarah Bowen, Joslyn Brenton and Sinikka Elliot, co-authors of Pressure Cooker, which takes a good, hard look at the realities of home cooking for many working mothers. The authors completed a five-year study where they interviewed over 150 women in North Carolina, and share their findings in this book. They find that much of the cooking advice of modern-day food gurus such as Michael Pollan or Jamie Oliver isn't relevant or realistic for many who would otherwise like to, and that we need to solve social inequities through policy first. The authors share some ideas for making cooking efficient, economical, and communal.

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Cathy welcomes Darin and Greg Bresnitz, the hosts of the podcast Snacky Tunes on HRN, and authors of a new cookbook on food and music also called Snacky Tunes: Music is the Main Ingredient. The authors share the fun behind-the-scenes of working on the book, which includes recipes from acclaimed chefs around the globe including May Chow, Pooja Dhingra, Alex Atala, and more.

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This week on Eat Your Words, host Cathy Erway is joined by Shane Mitchell, a Saveur contributing editor and author of Far Afield: Rare Food Encounters from Around the World, a culinary travel book featuring profiles of people who are keeping some of the world's oldest food traditions alive, such as taro farmers in Hawaii who have never left the islands, Maasai warriors in Kenya, and Icelandic shepherds who still use the techniques of their Viking ancestors.

Veteran cookbook author Darra Goldstein visits the studio to chat about her scholarly new book on Russian cuisine, Beyond the North Wind.

Image Courtesy of Ten Speed Press.

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This week, Cathy is joined in the studio by chef Anita Lo to discuss her latest cookbook, Solo: A Modern Cookbook For A Party of One. They discuss Anita's approach to cooking throughout her career as a chef, with her restaurant, Anissa, and her first cookbook, Cooking Without Borders. Anita shares her thoughts on how all American food is really a fusion cuisine, but that there could be more recognition of and sensitivity towards great immigrant cuisines in the US. Also, they discuss some of Anita's favorite go-to recipes for cooking for one, one of her favorite condiments, Lao Gan Ma, and some tips on holiday cooking for a small crowd.

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This week on Eat Your Words, host Cathy Erway is joined by Karen Stabiner, a journalist and author of narrative non-fiction. She is the author of Generation Chef, the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City. The book takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.

Cathy calls up Esther Choi, author of LeCorbuffet: Edible Art and Design Classics.

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Award-winning British food writer Diana Henry returns to Eat Your Words to discuss her latest cookbook, How to Eat A Peach, and much more. Hear Diana and Cathy talk about how fun it is to create a menu for a dinner, even if it only exists in your head. And hear Diana share what food writers have inspired her the most, and how food writing was her second career.

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On this week's episode of Eat Your Words, host Cathy Erway speaks with Karissa Chen – a writer who is currently a Fulbright Fellow in Taiwan – on the importance of being responsible when writing about another culture's food. Specifically, they tackle food writer Calvin Trillin's controversial poem "Have They Run Out of Provinces Yet?" which was recently published in The New Yorker. While major news outlets have interviewed various food writers who are critical of this situation, very few have bothered to ask Asian American writers what they think.

Today, Cathy is joined in the studio by Sarah Archer, a contributor to Slate, The Atlantic, Architectural Digest, and more, on her latest book exploring The Midcentury Kitchen. What does the design of our kitchens say about our society? Sarah tells us about some of the pioneering women behind the advancements of the modern kitchen, the innovations—and corporations—who became involved in selling it to the public, and ultimately, how the physical design of the space that we cook in affects how and what we cook.

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Cathy is joined in the studio by Rachel Wharton, a James Beard Award-winning food writer and veteran co-author of cookbooks. Having co-written cookbooks from local chefs like Sohui Kim on her recent "Korean Home Cooking," to Action Bronson's and Freddie Prinze, Jr.'s cookbooks. Rachel divulges what it's like to be behind the scenes of cookbooks, what skills and tasks it entails, and what makes, overall, a great cookbook. She also shares tidbits about the upcoming book of her own, on American food.

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Cathy is joined on the phone by Meredith Erickson, author of Alpine Cooking. Meredith has co-authored several cookbooks, including Joe Beef and Kristin Kish Cooking, and she shares why she wrote Alpine Cooking over the course of 6 years of research and traveling throughout the Alps. Find out why this region has continued to fascinate so many with its beautiful landscape, rich history and incredible food.

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This week Cathy catches up with Danielle Nierenberg, founder & president of Food Tank, a nonprofit organization focused on building a healthy, safe, global food system, and the book she edited Nourished Planet: Sustainability in the Global Food System. She talks about how farmers in North America can learn from the valuable solutions being applied to agriculture in developing countries. And also, how food waste is one low-hanging fruit issue that everyone can join the fight to solve. Hear Danielle offer more examples from experts around the world who've contributed to this book.

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A packed house in the station! Cathy is joined by the co-authors of The Culinary History of Taipei, Katy Hui-wen Hung and Steven Crook, as well as the owners of the nearby Taiwanese American restaurant, Win Son, Josh Ku and Trigg Brown, to discuss the fascinating evolution of Taiwanese food. Katy and Steven explain why they decided to write this history book and what they learned along the way. We also dive into the oft-asked question of just "What is Taiwanese food?" Katy and Steven share the history behind two iconic Taiwanese dishes: its Beef Noodle Soup and Pineapple Cake. And the group discusses how the cuisine has been surprisingly influenced by the US over the decades.

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This week on Eat Your Words, Cathy is joined by Robyn Eckhardt author of Istanbul and Beyond, a cookbook that delves into the unique cuisine of Turkey. The book is the result of two decades of research and traveling in Turkey and is rich with insights and visually stunning photos of Turkish traditional dishes.

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On this week's episode of Eat Your Words, Cathy welcomes guest Ashley Warlick, author of The Arrangement. The new book is a work of historical fiction about legendary food writer M.F.K. Fisher, who John Updike referred to a “poet of the appetites.” In Raymond Sokolov’s 1982 review of Fisher's As They Were, he wrote: “In a properly run culture, Mary Frances Kennedy Fisher would be recognized as one of the great writers this country has produced in this century.” Through writing The Arrangement, Warlick hopes to introduce a new audience to the hungry, sensual, stubborn character who was M.F.K. Fisher.

In the premiere episode, John chats with Saved by the Bellini illustrator Clara Kirkpatrick to get the 411 on how the book’s radically 90s-themed artwork came to be. Hear them get nerdy about Clara’s process, why some of the the drinks in the book have arms and just what the hell “line boil” is. 

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This week on Eat Your Words, host Cathy Erway is joined by Miriam Horn, the author of the newly published Rancher, Farmer, Fisherman: Conservation Heroes of the American Heartland.

Horn tells us about food practitioners she's profiled in her book, all of whom live along the Mississippi River and represent an underreported movement to address environmental challenges in the US.

On this week's episode of Eat Your Words, host Cathy Erway talks to Derek Dellinger, the author of the homebrew and craft beer blog Bear Flavored, a contributing writer to the Upstate Brew York magazine and a homebrew advisor to Beacon Homebrew. Listen in as they discuss Derek's career, his year long fermented-foods diet, his thoughts on soda and much more.

This week, Diana Kuan returns to the studio to talk about her latest cookbook, Red Hot Kitchen. Also the author of her first book, The Chinese Takeout Cookbook, Diana talks about why spicy sauces from Asia are great when made at home, and often surprisingly easy. She takes us through some of the classic condiments throughout the book, and how chili peppers got to Asia not so long ago. She also shares shortcut and vegetarian-friendly versions of some of the classics. Perfect for everyday use or your Lunar New Year feast, Asian sauces and the recipes in her book are endlessly adaptable.

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This week Cathy is joined by veteran cookbook author and sustainable food advocate, Mark Bittman, to chat about his latest book How to Grill Everything. Mark looks back at a career in Food writing while sharing his simple tips and unexpected recipes to propel your summer barbecues.

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Cathy dials up Ann Hui, author of Chop Suey Nation, a history of Chinese Canadian food.

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On the season premiere of Eat Your Words, host Cathy Erway is joined by Trine Hahnemann, owner and CEO of Hahnemann’s Kitchen and enthusiastic advocate for sustainable solutions, organic sourcing and food made with love. Hahnemann has also written eleven cookbooks in her native language Danish and also five in English, including The Scandinavian Cookbook and Scandinavian Baking. She is an enthusiastic advocate for sustainable solutions, organic sourcing and food made with love, and is a passionate opponent of food waste.

Two Percent Solutions for the Planet profiles fifty innovative practices that soak up carbon dioxide in soils, reduce energy use, sustainably intensify food production, and increase water quality. The “two percent” refers to: the amount of new carbon in the soil needed to reap a wide variety of ecological and economic benefits; the percentage of the nation’s population who are farmers and ranchers; and the low financial cost (in terms of GDP) needed to get this work done.

As White explained in his previous work, Grass, Soil, Hope, a highly efficient carbon cycle captures, stores, releases, and recaptures biochemical energy, mitigating climate change, increasing water storage capacities in soil, and making green plants grow. Best of all, we don’t have to invent anything new—a wide variety of innovative ideas and methods that put carbon back into the soil have been field-tested and proven to be practical and profitable. They’re mostly low-tech, too, relying on natural resources such as sunlight, green plants, animals, compost, beavers, creeks, and more.

In Two Percent Solutions for the Planet, White expands what he calls the “regenerative toolbox,” to include holistic grazing, edible forests, biochar, weed-eating livestock, food co-ops, keyline plowing, restoration agriculture, bioenergy, aquaponics, animal power, Farm Hack, bees, bears, wildlife corridors, rainwater harvesting, native seeds, and various other projects from across the United States, as well as in Canada, Europe, and Australia. These short, engaging success stories will help readers connect the dots between diverse, exciting, and pragmatic practices, and inspire them to dig deeper into each individual story and concept, energized by the news that solutions abound.

This week, Cathy dials out to Norway to talk to Nevada Berg, author of the Norwegian cookbook, North Wild Kitchen, and the award winning blog of the same name. Nevada talks about what makes Norwegian food unique, why it's important - and fun - to preserve age-old food traditions today, and how she has adapted some of them in new ways, such as making an ice cream flavor from traditional sour cream porridge, Rommegrot.

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Eat Your Words is back for a brand new radio season! Host Cathy Erway welcomes chef and author Sara Jenkins to the studio chatting highlights from the book (co-authored with her mother, Nancy Jenkins), The Four Seasons of Pasta. Notably, there are few ingredients in a cook’s pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It’s irresistible to all and perfect for every occasion. Sara and her mom draw on their own background in Italy, where they’ve lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Presently the accomplished chef and owner of Porsena and Porchetta, two restaurants in New York’s East Village, Sara and Cathy round out the show discussing the inspiration for the book as well as the importance of improvising while you cook. Tune in for a wonderful show!

This week on Eat Your Words, host Cathy Erway is joined by chef, author, and food writer Gill Meller. In his first book, Gather, Meller showcases 120 recipes inspired by British seasonal cooking, and the landscapes in which he lives and works.

Food whore (n.) A person who will do anything for food. Eat Your Words host Cathy Erway is in studio this week with author Jessica Tom, chatting all about her new book, "Food Whore." Full of wit and mouth-watering cuisines, Jessica’s debut novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential. Sharing her thinking behind literary foodie-ism as well as her writing process, she and Cathy go on to discuss what's next for "Food Whore." Tune in for a great show!

This week, Cathy talks with Camas Davis, the founder of Portland Meat Collective, about her new memoir, Killing It. Camas discusses her decision to learn about the traditions of animal butchery in Southern France after losing her job as a food reporter, and becoming a teacher in whole animal butchery to better connect consumers & eaters with their food system. Camas says that her book is written precisely for those who are "faint of heart," and shares her transformation from a feminist vegetarian to an advocate for whole animal butchery. and eating meat with greater awareness and respect.

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We can thank Jason Wang for expanding the tastes of New Yorkers and the rest of the world through his popular and influential small chain, Xi'an Famous Foods, specializing in the cuisine of Western China. And his new cookbook, also called Xi'an Famous Foods, is destined to be a classic. Hear Jason on how it all came together, and how his restaurants are coping given the ongoing pandemic.

Photo Courtesy of Abrams Books

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On this Valentine's Day edition of Eat Your Words, host Cathy Erway is joined by Simran Sethi, a journalist and educator focused on food, sustainability and social change. She is also the host, writer and creator of The Slow Melt, a podcast that uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry.

This week on Eat Your Words, host Cathy Erway is joined by sociologist Michael Carolan, author of the book No One Eats Alone, which looks at how injecting empathy into our foodscapes is key to equitable, sustainable food. He argues that we need to change our relationship with food by getting to know the people who grow, pick, slaughter, breed, transport, package, invent, cook, fortify, market, and sell what we eat.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Julia Sherman, an artist, cook, creative director, and author of the new cookbook Salad for President: A Cookbook Inspired by Artists. The book includes 75 of Sherman’s own recipes organized by occasion, and features contributions from artist, musician, and director Laurie Anderson, photographer William Wegman, chef/activist Alice Waters, musicians Shinji Masuko and Maki Toba of Boredoms, and many more.

Tune in for a special bonus episode of Eat Your Words, with an exclusive panel discussion from the recent Food Book Fair.

How does one write a convincing, veiled-enough, but-believable-enough work of fiction inspired by a real place, people, and time when the subject is something as personal as food and the dining experience? And why are readers — whether they have worked in restaurants or not — so interested in the behind-the-scenes goings on at restaurants?

featuring:

Stephanie Danler, author of "Sweetbitter"

Jessica Tom, author of "Food Whore"

Helen Ellis, author of "American Housewife"

Cathy Erway, moderator, host of Heritage Radio Network's "Eat Your Words" and author of "The Food of Taiwan" and "The Art of Eating In"

Cathy is joined in the station by food writer Georgia Freedman, author of Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province. She shares why she was so enthralled by Yunnan province while studying in Beijing that several years later, she and her husband moved there to research its fascinating food culture, resulting in this book as well as her blog, ChinaSouthoftheClouds.com. With a population that includes dozens of minority groups and a mountainous terrain, Yunnan is home to a multi-faceted cuisine that is unlike that of anywhere else. From mashed potatoes to rice noodle soups, pea soup to pineapple rice, Georgia talks about some of her favorite dishes and insights.

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This week on Eat Your Words, host Cathy Erway speaks with Sandor Katz, author of "the book that started the fermentation revolution," Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.

Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

The updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods.

When John got started in the cocktail world, Jim Meehan was his first boss at the acclaimed neo-speakeasy, PDT (Please Don’t Tell). Jim also wrote the foreword to John’s first book, Drink What You Want. The finale of this miniseries, this is a touching interview between two longtime friends and colleague, and ultimately ends up being as much of an interview of John as it is of Jim.

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This week on i, host Cathy Erway is joined by Sherri Brooks Vinton, author of the new book Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy.

Sherri is the author of the Put 'Em Up! series. Sherri's books, lectures, and workshops have taught countless eaters how to have a more delicious life. Her first book, The Real Food Revival: Aisle by Aisle, Morsel by Morsel, teaches readers how and why to enjoy sustainably raised foods. Sherri's current series of Put 'Em Up! books provide a modern take on home food preservation. She has been featured on numerous radio and TV programs, including Martha Stewart Radio and the Leonard Lopate Show. Sherri is a former Governor of Slow Food USA and is a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative.

Cathy welcomes Andrea Nguyen back to the show to talk about her latest cookbook, Vietnamese Food Any Day. Andrea explains how she was inspired to write this book looking back on her fondness for grocery shopping—and how her family would improvise with ingredients they found in the US rather than what they were used to cooking with in Vietnam, and making delicious adaptations with them. Andrea welcomes everyone to learn a few Vietnamese techniques and dishes and have fun with them. Cathy and Andrea also talk about the strides food media has made in recent years in celebrating writers of color and cooking from diverse perspectives.

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Cathy chats with Chris Smith, author of The Whole Okra, which won the 2020 James Beard Award in the Reference, History, and Scholarship category. This is NC-based garden writer Chris Smith's first book and shares a rich collection of okra history, lore, recipes from celebrated chefs, growing advice, and much more.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Eat Your Words on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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On today's episode, Cathy calls Nik Sharma, the award-winning blogger of A Brown Table, to talk about his first cookbook, Season. Nik shares his story on how he began writing about and photographing food, and why he named his blog A Brown Table. He also encourages readers and home cooks to not be afraid to try new flavors and techniques in their everyday cooking, because you'll only learn from every failure.

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In this episode of Eat Your Words, Cathy talks to Lucky Peach editors Chris Ying and Rachel Khong about their new cookbook, The Wurst of Lucky Peach: A Treasury of Encased Meat. Chris and Rachel talk about their "sausage quest" around the world to North America, South America, Europe, Australia, Africa and Asia to find sausages they wanted to celebrate in their cookbook. Listen to find out about Rachel's love for the danger dog and what continent has the fewest endemic sausages.

For the season finale of Eat Your Words, Cathy dials up Lara Lee, whose acclaimed new book celebrates Indonesian cuisine. Hear how Lara's fond memories of cooking with her grandmother inspired her to explore her food and culture more, and how Indonesian cooking can be replicated anywhere in the world. Finally, we'll discuss 2020 in food media and lessons learned from an incredibly difficult year for all.

Photo Courtesy of Bloomsbury US.

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