cathy erway

You may have heard it said that “the eyes eat first”. This is especially true of the social media world, and this week on Meat + Three, we are examining the intersection of the digital world with food. We talked with people across the landscape of food media, from talent agencies to blogs and magazines in order to understand a bit more about how we, collectively, are all in-real-time experiencing changes in the food media industry. 

Further Reading:

Listen to the full Tech Bites episode and learn to cook on TikTok with Eitan Bernath here. 

Tap into Hone Talent Agency here, and keep up with all things Shanika Hillocks here.

Learn more about Cathy Erway and her work here.

Connect with Kat Craddock and find more about her work here. 

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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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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Cathy dials up the authors of The Chilean Kitchen, Pilar Hernandez and Eileen Smith. They discuss the classics of Chilean cuisine and the rich history of influences that has molded it over the centuries. 

Image courtesy of Skyhorse Publishing.

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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.

Photo Courtesy of Phaidon.

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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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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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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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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. 

Eat Your Words is powered by Simplecast.

Cathy catches up with Eve Turow Paul, the author Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning. Eve has been on the show before to discuss her previous book, A Taste of Generation Yum, and she follows up her research on millennial food trends with her new book, which explores how social media and other technology affects our desires.

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. 

Photo Courtesy of Eve Turow Paul.

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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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Cathy dials up Hooni Kim, chef-owner of Danji, a Korean tapas restaurant in Midtown Manhattan, to talk about his new cookbook, My Korea: Traditional Flavors, Modern Recipes. Hooni shares the state of business right now due to COVID-19 and discusses the possible future of the restaurant industry, as well as his own unique perspective on Korean cooking.

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We catch up with our longtime friend Cathy Erway, journalist, author and host of the Heritage Radio Network show Eat Your Words. The coronavirus pandemic has meant all of us quarantining at home for safety’s sake, and the result is not being able to frequent our favorite restaurants, delicatessens, food carts and diners. Cathy has deep experience when it comes to being a resourceful, budget-conscious home cook, which she has chronicled via her blog, Not Eating Out in New York, and book, The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She provides us with insights into making the most of shopping for and preparing meals on our own. We then head back to 2010 to revisit an in-studio performance from hip-hop artist Pigeon John. His newest album, Gotta a Good Feelin’, is set to drop and is available for pre-order now.

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

Photo Courtesy of Prestel

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Whether you’ve been stepping up your home gardening, relying on pantry staples, or ordering in during your quarantine - it’s a good time to consider the amount of food going in and out of our homes. For that reason, this week’s show is all about waste. From “quarantine cuisine,” to a Michelin-starred restaurant that’s doing more with less, to a Bushwick City Council campaign tightly linked to a local compost center – our stories this week focus on learning and seeking creative solutions to food waste pain points.

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

Photo Courtesy of Douglas and McIntyre.

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Cathy is joined in the studio by Lukas Volger, whose latest book is called Start Simple.

Photo Courtesy of Harper Collins.

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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 is all about a few choice iconic dishes – from New York City to Old Delhi, India. Ruby Walsh starts us off with a classic egg cream, at New York institution Gem Spa, where we learn how the sweet drink is intertwined with the bodega’s legacy in the neighborhood. Just a few blocks up Nicole Cornwell uncovers the origin of the famous goat neck dish at Ducks Eatery from executive chef Will Horowitz. Next, we travel all the way to India’s capital with Jess Krainchich and guest reporter Shamolie Warerkar to visit Delhi’s Paranthe Wali Gali, the famous street known for its delicious paranthas: vegetarian, stuffed flatbreads. Kevin Barnum rounds out this episode by speaking with some bold home cooks who attempt to make their favorite iconic dish without going to a restaurant, with key insights from Cathy Erway, host of HRN’s Eat Your Words and author of Not Eating Out in New York.

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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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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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