union square greenmarket

Meg protests inequity in the art world with the Guerrilla Girls. Jessica orders for the table at Danny Meyer's groundbreaking Union Square Café.

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This week Beer Sessions is all about selling cider and Jimmy welcomes guests who are experts on the subject matter: Paige Flori of Boutique Wines, Spirits and Cider, Seth Jones of East Hollow Cider, Dave Urbanos of Sugarburg BK, and Brandon Buza of The Fermented Life who recently served as a judge for the cider category of the Good Food Awards. Seth talks about the relationships he’s built by selling at the Union Square Greenmarket and Paige shares how she decides to add a new cider to her store shelves. The group also discusses the role awards play in drawing attention to cider as a category. Plus hear about this fall’s harvest, whether cans or bottles are more popular, and some of the guests’ favorite ciders to sip on right now.

Image courtesy of Paige Flori.

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Beth Linksey has had a long career in and out of food. She's worked as a photographer's assistant, an apparel buyer for Sears Roebuck, and a corporate caterer, but is best known for her jam company, Beth's Farm Kitchen, which she ran for 36 years. She was an early member of the Union Square Greenmarket and is a board member of the Fulton Stall Market. Join co-hosts Ethan & Vallery for a conversation with Beth about her decades of work to improve local food and local food systems around New York City.

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David Shields is known throughout the American South as the “Flavor Saver.” Chairman of the Board of the Carolina Gold Rice Foundation, he undertook the historical research that enabled the restoration of many of the region’s historic crops. Author of Southern Provisions; the Creation and Revival of a Cuisine (2015) and The Culinarians; Lives and Careers from the First Age of American Fine Dining (2017), he won the Southern Foodways Alliance’s Keeper of the Flame award and was a finalist for this year’s James Beard Book Award in food scholarship. He currently holds the Carolina Distinguished Professorship at the University of South Carolina and chairs Slow Food’s Ark of Taste Committee for the American South.

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Mitchell Davis is the Executive Vice President of the James Beard Foundation, a cookbook author, a journalist, and a scholar with a Ph.D. in Food Studies from NYU. With the Beard Foundation for almost 24 years, Davis has created and overseen many of the organization’s most impactful initiatives, including the JBF Annual Food Conference and the JBF Chefs Boot Camp for Policy and Change. In 2013, Davis led the team that was selected by the U.S. Department of State to create the USA Pavilion at the World Expo Milano 2015, for which he served as Chief Creative Officer, receiving commendations from U.S. Secretary of State John Kerry, U.S. Secretary of Agriculture Tom Vilsack and First Lady Michelle Obama.

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For the past eleven years, Michael Hurwitz has served as the Director of Greenmarket, a program of GrowNYC that operates 51 producer-only farmers markets throughout New York City. In 2011, he created the FARMRoots Technical Assistance Program, providing marketing, business, and succession planning assistance to Greenmarket growers. Michael was also integral in forming Greenmarket Co., New York City’s only food hub. Additionally, with Teachers College at Columbia University, Michael co-developed Seed to Plate, a standards-based food curriculum for 5th and 6th graders.

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On today’s episode of THE FOOD SEEN, John Fraser takes an anthropological approach to restaurant life. Nix, his latest offering, is steps away from the Union Square Greenmarket in NYC, and aims to create a category for vegetarian cuisine that is all it’s own. Here, Fraser flexes his creative muscles to create something so satisfying, that you’ll ask for Carrots Wellington and/or Buffalo Fried Cauliflower by name, and not think of it as unfulfilling “health food”. In his early years at The French Laundry, then cooking through Paris, Fraser became aware that there is this connection of food & culture, more than the microcosm chefs often live within. Cooking doesn’t have to be under the gene of judgement anymore, and Yukon Potato Fry Bread can exist in the same space as a tandoor oven. Leading by example, Fraser only hopes the precursor that was meatless Mondays finds its place throughout the week.