north fork

Sometimes it just takes moxie. Shannon Mangini  is living proof of that. In just a few short years since graduating from U Penn's Wharton School with a degree in economics, entrepreneurship, and finance, Shannon has brought DiFara Pizza to the North Fork of Long Island. In addition, she has been serving as Senior Director of Brands and Partnerships for the OTG Management Group, which owns and operates food concessions in airports around the country. We discuss all of this, happened so quickly, and what's next for this dynamic rising star, on this week's episode of Pizza Quest with Peter Reinhart.

Click here for the video versions of Pizza Quest. 

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Allison (aka Ali) Katz is the Owner, Small Batch Chef, and Baker of Ali Katz Kitchen in Mattituck, New York, on the North Fork of Long Island.

Ali started her career in New York City’s garment industry as a merchandiser for brands like The Gap, Perry Ellis, and Reebok. After September 11, she pivoted to the French Culinary Institute in New York City. Since graduation, Ali has worked at The Boathouse in New York’s Central Park and North Fork Table and Inn in Southold, NY. She’s freelanced in test kitchens around New York City and wrote and tested recipes for Hearst Magazines and Martha Stewart. She ultimately created her dream and launched Ali Katz Kitchen. In this episode, we discuss: 

• Her journey from employee to unemployed, from student to business owner 
• How she learned everything she needed to know without going to business school
• How she managed her mind through the various career pivots
• What it’s like to own a business and work with your spouse
• The importance of community when launching a business

Show Guests: 

Ali Katz, is the Owner, Small Batch Chef and Baker, of Ali Katz Kitchen, in Mattituck, NY, on Long Island’s North Fork. After a career in the fashion industry, Ali decided to go to the French Culinary Institute in New York, NY, and in 2018 they launched Ali Katz Kitchen.

Ali Katz and her husband Fritz Beckmann have created Ali Katz Kitchen. They combine baked goods, healthy salads, and savory items, all with ingredients sourced from local farms, small businesses, vineyards & restaurants.

You can follow Ali on Instagram and order online - Ali Katz Kitchen ships.

Mentioned on the show:

Ali Katz Kitchen

Browder’s Birds

KK The Farm

Castello di Borghese Vineyard

North Fork Table and Inn

Jill Griffin is committed to making workplaces more successful for everyone through leadership training and development, team dynamics workshops, and employee well-being programs. Her executive coaching, workshop facilitation, and innovative thinking have driven multi-million-dollar revenues for top agencies, startups, and renowned brands. Collaborating with individuals, teams, and organizations, Jill fosters high-performance and inclusive cultures while facilitating organizational growth.

Visit JillGriffinCoaching.com for more details on:

• Book a 1:1 Career Strategy and Executive Coaching HERE
• Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture
• Team Dynamics training to increase retention, communication, goal setting, and effective decision-making
• Keynote Speaking
• Grab a personal Resume Refresh with Jill Griffin HERE

Follow @jillGriffinOffical on Instagram for daily inspiration
Connect with and follow Jill on LinkedIn

Pete Treiber, Junior has always wanted to work in a creative field — he just didn't know it would happen so literally. He started as a camp counselor, granola maker, photo and video production assistant, and more before digging into the farm with his Pop, and he brings both his clever resourcefulness and his playful perspective to every bulb of garlic he grows. He's an artist and farmer who left the hustle and bustle of Brooklyn, New York behind to build an organic produce farm from the ground up with his father, Peter Treiber Sr. on the North Fork of Long Island. After eight years of hard work, he's turned Treiber Farms into a successful enterprise and while keeping everything organic, like farming should be.

And while he is certainly not the first person to leave a large city to become a farmer, he's the only example I know of who intertwines his love of visual art within his farming practices. Take a walk with Pete around the farm, and he'll regale you with stories of previous events hosted for art exhibits, artist-in-residence programs, and just good times in general. A sculptor himself. He also seems to be cultivating his own artistic vision to deepen his practices of feeding and nurturing others in a way that is distinctly human. He's a seeker, a self actualizer, a lightening rod of community, and a unique individual who I'm proud to call a friend.

Episode Transcript

Treiber Farms

Follow Treiber Farms on Instagram

Mac Premo @ The Invisible Dog

Early Bird Foods

Jean-Marin Fortier 

Eliot Coleman

Frith Farm

Cooler Gallery

Cara Marie Piazza

Matchbook Distilling Co.

"Art Basil"

VSOP Projects

Betty Rubble

We have a website!

Follow the show on Instagram

Email us

Follow Jordan on Instagram or Twitter

Shout out to Shawn Meyers for the music, Korey Pereira for help with the mix, and Jason Cryer for the art!

Big thanks to this week's advertisers!
Juli Zook with Silver Legacy Realty, Prospect Fitness Studio, Silver Valley Tire, Radio Brewing, Twin City Furniture, and Lookout Pass/Route of the Hiawatha. 

This week, local technology guru Simon Miller comes back to the studio to chat about the role of technology during the pandemic and much more!
Chanse, Josh, and Monica also go over the latest local and regional headlines.

Don't forget to visit www.shoshonenewspress.com and read the full stories talked about in the podcast! You can also check out our content on the new Shoshone News-Press App, available for download now on your mobile device!
If you like what you hear, make sure to subscribe and leave a nice review on whatever platform you listen in on!

Time index-
Local headlines: 00:8
Interview with Simon Miller: 45:05
Regional headlines: 1:18:15

What is it like to be one of the most beloved pastry chefs in America, to step away from the spotlight to prioritize your new husband's dream of opening a seaside table and inn, and to have that dream unexpectedly and devastatingly shattered? In this episode, host Dana Cowin speaks to Claudia Fleming about her life since leaving Gramercy Tavern, the reissue of her landmark book, "The Last Course", and her reinvigorated perspective on life and travel.

Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!

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The Last Course is back! The influential dessert cookbook from 2001, by pastry chef Claudia Fleming and writer Melissa Clark, has been reissued. For years, The Last Course was one of the most coveted out-of-print cookbooks around; now it’s here for a new generation to discover. Claudia, who today runs North Fork Table & Inn in Southold, N.Y., stopped by Radio Cherry Bombe to talk about her beloved book, her unexpected career trajectory from dancer to world-class pastry chef, what desserts she’s best known for, and more. Be sure to tune in!

Plus, stay tuned to find out who food and brand marketer Julia Marino from Seattle, Washington, thinks is the bombe.

Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 

You haven’t seen grilled cheese recipes like these before. The sandwiches in Eric Greenspan’s The Great Grilled Cheese Book will blow your mind. Recipes include the Elvis Grilled Cheese, a Mole Melt and more. Plus, we’ll talk to the co-owner of North Fork’s King Andrew Cheese Carriage, where they specialize in offering cheese flights. Faith details her experience touring the truck/cheese cave and eating founders’ Reeve Andrew and Jessie King’s delicious cheeses from around the world. For our white wine drinkers:  Have you tried Vermentino?  If you like Pinot Grigio and Sauvignon Blanc, Calasole is a crisp white wine you’ll want to try. What’s happening on Facebook? Vacation photos! Share your vacation or stay-cation pics with the Food Schmooze® community.

Support the show: https://foodschmooze.org/donate/

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Peter Stein started Peeko Oysters—an oyster farm on Long Island’s North Fork—in 2016, after leaving a corporate job. Three years later, his oysters are served at top New York City restaurants like Eleven Madison Park, Gramercy Tavern, and Le Bernardin. Host Lisa Elaine Held sits down with Stein to talk about what oyster farming looks like (in terms of the landscape, methods, and labor), how to grow the most delicious, chef-coveted oysters, and why oysters are an environmentally friendly food.

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