mofad

This episode is all about the city that never sleeps and always eats. Host Peter J. Kim looks at the undefinable cuisine of New York City, with the help of A Tribe Called Quest founding member Jarobi White and multiplatinum artist, chef, and fashion icon Kelis.

Referenced in this episode:

• Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
• Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps."

The panel discussion featured Holistic Health Practitioner and recipe developer,  Lily Harris; Co-Owner of Fifth Hammer Brewing Company and Co-Host of HRN’s Fuhmentaboudit! Mary Izett; and the Founding Director of the Museum of Food and Drink Peter Kim.  The conversation focused on the practical ways fermentation could be incorporated into our lives and each of the panelists shared their experiences and relationships with fermentation. The discussion ended with inquisitive questions from the fermentation-enthusiast-leaning audience members

Harry brought samples (krauts and Kvaas) for everyone to try while Farm to People offered a special bespoke menu featuring fermented food and ingredients for people who stayed to continue the discussion and the communing.

On April 12th, join us for Foraging Like a Local: A conversation about the edible landscape around us. The evening will highlight exciting ways to see, taste and experience the natural world whether among the concrete or the trees. Our host that evening will be Dana Cowin, host of Speaking Broadly and long-time former editor in chief of Food & Wine magazine. Dana will welcome Melissa Metrick, host of HRN's Fields, and Allie E.S. Wist, an artist-scholar and writer focused on the senses and the Anthropocene, to talk about the beauty and bounty of overlooked, sometimes maligned growing ingredients. Plus: how to prepare what we find, and how to think about the future through resilient, found foods.

For more information or to reserve tickets go to heritageradionetwork.org/eventseries

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In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam. 

Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.

Referenced in this episode:

• Peter's Instant Ramyun “Carbonara”
• Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.

Counterjam season 2 is out now! Check out the show page for more episodes.

On today's episode Art Appreciation Issues, Dave, Nastassia and The Rest welcome Peter Kim, of MOFAD-fame, back to the show. Peter makes his triumphant return to the show to talk about his new podcast Counterjam, in which he interviews chefs and musicians about the food they love. Peter shares some of his favorite moments from his first season in between getting grilled on his Injera recipe and opinions on Fufu. 

 Plus, listener questions on carbonation, cooking whelks, double-vessel pressure cookers, honey dehydration, cooking in clay, baking in salt, and much more.

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!

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Culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris, joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink --MOFAD-- entitled, African/American: Making the Nation's Table, whose opening was delayed by COVID-19.

Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!

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This episode is all about the city that never sleeps and always eats. Host Peter J. Kim looks at the undefinable cuisine of New York City, with the help of A Tribe Called Quest founding member Jarobi White and multiplatinum artist, chef, and fashion icon Kelis.

Referenced in this episode:

• Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
• Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.

Referenced in this episode:

• Peter's Instant Ramyun “Carbonara”
• Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.

Sari Kamin, Public Programs Manager at MOFAD, joins the team to talk about shifting an imminent exhibit to the virtual world, how she got her start at HRN, and the evolution of her HRN show, Food Without Borders, which highlights immigrant cuisines in the U.S.

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 HRN Happy Hour on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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In episode 12 of At The Table, Sari speaks with Tunde Wey, the Nigerian-born and New Orleans-based artist, writer, and cook.

In this conversation, Tunde goes into greater depth about his now infamous essay "Don't Bail Out the Restaurant Industry" first published on Instagram. In the midst of COVID-19, Tunde argues that by bailing out restaurants we are "asking the government to subsidize the unequal status, or even expand it."

Using 9/11 and Hurricane Katrina as past examples of America's failure to interrogate its capitalist systems of wealth and power, he explains the differences of revolution versus evolution in the context of why he sees the window of change for the restaurant industry as already being closed.

Watch the video interview here: https://www.mofad.org/episode-12

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In episode 10 of At The Table, Sari speaks with Elizabeth Peralta, Executive Director of the National Supermarket Association. Representing over 800 independent stores, 99% of which are Latino-owned, Peralta explains how the NSA and their members are coping during the current pandemic while on the frontlines of serving their communities.

Peralta sees the NSA as the embodiment of ‘"the immigrant American dream," where their members have made it their mission to give back to their communities. She breaks down how supermarkets are surviving in a time of overshopping, fluctuating prices, and increased robberies while balancing the difficult decision to either go to work or see their families. Peralta explains how the NSA has built unique partnerships with companies such as Lyft, Bronx Mutual Aid, and Goya Foods, with the goal of making sure that food safely reaches the most vulnerable in our society. 

Most importantly, Peralta outlines best practices for how we as shoppers can take care of each other and the supermarket workers and operators that are doing their best to ensure there is food on the shelves of their stores in these challenging times.

Watch the video version here: https://www.mofad.org/episode-10

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In Episode 9 of At The Table, Sari talks to Deepti Sharma, an entrepreneur, mother, and champion of small business owners. Deepti is the founder of FoodtoEat, a company connecting women, immigrant, and minority-owned food vendors to business opportunities. She also co-founded Bikky, a platform solving customer engagement for restaurants and, in the wake of the pandemic, she's built Eat Bikky, a delivery platform that unlike the major third-party delivery apps, allows customers to order directly from restaurants without taking any fees.

In this conversation, Deepti explains how it has sadly taken a global pandemic to expose inequalities in the food industry and the importance of ‘humanizing’ the experience of food. She also dives into how she had adapted her endeavors to serve local communities and support the businesses she works with, from fundraising to feeding essential workers in hospitals.

Watch the video version here: https://www.mofad.org/episode-9

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Episode 8 of At the Table is with Devita Davison, Executive Director of FoodLab Detroit, a nonprofit business support organization that helps to incubate and accelerate food businesses that want to be part of a good food movement.

In this conversation, Devita speaks to the fundamental reasons why the restaurant industry is currently in crisis, including, and most importantly, the fact that the industry is propped up on the backs of our most vulnerable workers. According to Davison the Coronavirus has only exposed this "ugly underbelly".

Devita also explains how class and race are both factors of whether or not a restaurant will succeed or fail during this time and hopeful ways in which the community has banded together in order to come back stronger and more sustainably. 

Watch the online video version here: https://www.mofad.org/episode-8?_ga=2.51530412.484154044.1589123193-892082491.1570804996&fbclid=IwAR1k6F4_lz_fGyp_EvfiCHuvehu_mai4R5OdYFUEV_T3oAB-3pmImfmf8U8

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Episode 7 of At the Table is with sommelier, beverage consultant, and hospitality activist Ashtin Berry. Ashtin is a champion of women and POC's in the food and beverage sector, and much of her work is focused on creating safer and more inclusive spaces within the industry.

In light of COVID-19, Ashtin has created America's Table, a movement that includes a 3-point action plan for creating a more equitable hospitality industry going forward. Ashtin explains how America's Table is using data collected from hospitality workers to identify what structural changes need to be made within the industry and how she sees a systemic thread between the agricultural, hospitality, and prison sectors.

Watch the online video version at https://www.mofad.org/episode-7

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Episode 4 of At the Table is with Elizabeth Tilton, founder of New Orleans-based hospitality group Oyster Sunday. In response to COVID-19, Oyster Sunday is providing free consultations to independent restaurants that need support in terms of pro bono legal counsel, communications, and thinking through cash flow constraints. Tilton also speaks to how technology in restaurants has adapted in a time of need and the challenges many local businesses face when trying to pivot their business model in the midst of a pandemic.

Watch the online video interview here:  https://www.mofad.org/episode-4

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In episode 3 of At the Table, Public Programs Manager speaks with Eric Rivera, chef of Addo in Seattle. Chef Rivera explains how he was able to seamlessly convert his restaurant into a take-out-only operation during COVID-19 and expand service by utilizing digital platforms and strategies he already had in place.
Watch the online video interview at https://www.mofad.org/episode-3

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In episode two of At the Table, Sari Kamin speaks with Alicia Kennedy, a food and beverage writer based in Puerto Rico focused on covering issues of labor within the hospitality industry. In light of COVID-19, Alicia is reporting on how restaurant employees have been impacted by the mandated bar and restaurant closures.

Watch the online video interview here: https://www.mofad.org/episode-2

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In episode one of At The Table, Food Without Borders Host and MOFAD Public Programs Manager Sari Kamin spoke with Andrea Strong, a journalist covering food policy and the restaurant industry for Food & Wine and Heated. In this interview, Andrea talks about what it's like to be a journalist keeping up with the fast-paced news cycle during COVID-19 and the ever-changing policies that are impacting restaurant owners and hospitality workers. 

For the video version of this talk, along with the rest of the At The Table series, please visit https://www.mofad.org/online-video-series

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On today's episode of Art History Issues, Dave and Nastassia welcome first-timer Jean Nihoul (MOFAD, Booker & Dax).  Together they cover cooking with coals and wood fire, non-traditional methods for creating Cultured Butter, how to freeze fresh pasta, using Monkfruit as an alternative to Stevia and more.

Plus, Dave recommends that you don't build your own hot poker, and Nastassia helps Dave figure out how to spend his billions. Classic in the Field: The River Cottage Cookbook (UK Edition) by Hugh Fearnley Whittingstall.

Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.  

Have a question for Cooking Issues? Send us a voice memo while we’re all quarantined or ask in the chatroom.  

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Today Dave and Nastassia are joined by Peter Kim, Executive Director of MOFAD, who tells us about the debut of African / America: Making the Nation's Table.  Then we answer questions on S.O.S. - aka Chipped Beef on Toast, potential hop allergies, and more. Plus, Dave dissects the difference between Brussels and Liege waffles. 

Today's Classics in the Field: The Book of Tofu by William Shurtleff & Akiko Aoyagi 

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  

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