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All Of It with Alison Stewart — Arts
All Of It with Alison Stewart

All Of It with Alison Stewart is a show about culture and its consumers.

ALL OF IT is a show about culture and context.

ALL OF IT is a show about culture and the culture.

Our aim is to engage the thinkers, doers, makers, and creators, about the what and why of their work. People make the culture and we hope, need, and want the WNYC community to be a part of our show. As we build a community around ALL OF IT, we know that every guest and listener has an opinion. We won’t always agree, but our varied perspectives and diversity of experience is what makes New York City great.

ALL OF IT will be both companion for and curator of the myriad culture this city has to offer. In the words of Cristina De Rossi, anthropologist at Barnet and Southgate College, London:

“Culture encompasses religion, food, what we wear, how we wear it, our language, marriage, music, what we believe is right or wrong, how we sit at the table, how we greet visitors, how we behave with loved ones, and a million other things.”

…In other words, ALL OF IT.

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Join us for ALL OF IT with Alison Stewart, weekdays from 12:00 – 2:00PM on WNYC.

Copyright: © WNYC

Latest Episodes:

If It Takes A Village, What Does It Take To Find Yours? Nov 19, 2025

Show notes

It's often said that "it takes a village." But with our social lives becoming more and more digital, it can take a special, concerted effort to make a village. So how do social cicles become support networks in the modern age? Family columnist Kathryn Jezer-Morton and journalist Rhaina Cohen, author of The Other Significant Others: Reimagining Life with Friendship at the Center, re-evaluate 'the village,' and what it means to lean on friends for more than just socializing.

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How Samin Nosrat Found Herself Again Nov 18, 2025

Show notes

Samin Nosrat's previous cookbook, Salt Fat Acid Heat, was a runaway success and ultimately became a Netflix show. But while she was shining professionally, Samin was struggling personally. In her much-anticipated second cookbook, Good Things: Recipes and Rituals to Share with People You Love, she shares how food helped her reconnect with community.

sparkling banana bread (Makes one 8 × 8-inch square)

Packed with both mashed and whole bananas, this is my ideal banana bread. To maximize the ratio of the cinnamon-sugar topping to the moist, flavorful interior, I bake it in a cake pan. In the oven, the topping transforms into a sparkling crust that releases wave after wave of cinnamon aroma with each bite.

For the banana bread

1-1/2 cups (203g) all-purpose flour
2 teaspoons (6g) kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1-1/4 cups (288g) well-mashed ripe banana (about 3 bananas; see Note)
3/4 packed cup (150g) dark brown sugar
2⁄3 cup (140g) neutral oil
1⁄3 cup (80g) buttermilk or sour cream, at room temperature
1-1/2 teaspoons vanilla extract
2 large eggs, at room temperature

For the topping

6 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon flaky sea salt
2 very ripe bananas, halved lengthwise

• • •

Adjust an oven rack to the upper-middle position and preheat to 350°F. Coat an 8-inch square baking pan with nonstick cooking spray. Line with a parchment sling and spray the parchment.
To make the banana bread, in a large bowl, whisk together the flour, kosher salt, baking soda, baking powder, and cinnamon.
In a medium bowl, whisk together the mashed banana, brown sugar, oil, buttermilk, vanilla, and eggs until evenly combined.
Stir the banana mixture into the dry ingredients and mix to combine, making sure to incorporate all the dry flour at the bottom of the bowl.
To make the topping, in a small bowl, combine the granulated sugar, cinnamon, and flaky salt.
Pour the batter into the prepared pan and then let the pan drop from a height of 3 inches onto the countertop a couple times to release any air bubbles that might have gotten trapped inside the batter.
Sprinkle the topping in a thick, even layer over the batter, then gently place the banana halves, cut-side up, atop the batter, cutting into pieces as needed to make them fit.
Bake for 50 to 55 minutes, until a toothpick inserted around the halved bananas emerges clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. (Alternatively, leave the cake to cool in the pan and serve it directly from there.)
Wrap and store at room temperature for up to 3 days.

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Big Freedia's New Gospel Album Nov 18, 2025

Show notes

Earlier this year, New Orleans bounce legend Big Freedia released her first gospel album, Pressing Onward. She shares songs from the record, and talks about her musical process.

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Brendan Fraser Stars in 'Rental Family' Nov 18, 2025

Show notes

In the new film "Rental Family," Brendan Fraser stars as an American actor who finds a job acting out roles in the lives of strangers in Japan. Fraser and director HIKARI discuss the film, in theaters November 21.

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DOC NYC: The Gas Station Attendant Nov 18, 2025

Show notes

Documentary filmmaker Karla Murthy talks about her new film "The Gas Station Attendant," a moving and intimate immigrant story about her father, told through their recorded phone calls and home videos. The film is featured at this year's DOC NYC film festival, with screenings on November 19 and 20, to be followed by a Q&A with Murthy, producer Rajal Pitroda, and executive producer DJ Rekha.

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Cocteau Twins' Simon Raymonde on New Memoir Nov 17, 2025

Show notes

Member of the seminal band Cocteau Twins and co-founder of the record label Bella Union, Simon Raymonde reflects on both experiences, his relationship with his music industry father, and more in the new memoir, In One Ear: Cocteau Twins, Ivor Raymonde and Me.

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History of The Studio Museum Nov 17, 2025

Show notes

Pulitzer Prize-winning journalist Salamishah Tillet and ARTnews Senior Editor Alex Greenberger talk about the history of the Studio Museum after its grand re-opening nearly eight years after undergoing $300 million in renovations.

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DOC NYC: "The Big Cheese" Nov 17, 2025

Show notes

The new documentary "The Big Cheese" follows cheesemonger Adam Jay Moskowitz's hunt for an American protégé to bring home the top cheese prize at the Mondial du Fromage competition. Thusfar, no American cheesemongers have earned the honor. Director Sara Joe Wolansky discusses the film, which is screening as part of the DOC NYC film festival. On Wednesday, November 19, the 9:15 screening will be followed by a Q&A with Wolansky and film subject Adam Moskowitz.

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What Should Be On A Digital Map Of NYC? Nov 17, 2025

Show notes

In NYC's recent municipal elections, voters weighed in on 6 ballot measures. The measure with the most support at the ballot box tasks a city agency with creating and maintaining a singular digital map of NYC. What might be useful to include on such a map? Public bathrooms? Flood-prone intersections? Third spaces? Listeners call in to share their suggestions. Plus, Noel Hidalgo, founder of the civic software non-profit BetaNYC, and Steven Romalewski, founding director of CUNY Mapping Service at Center for Urban Research, share their insights on the value of interactive urban maps, open civic data and more about urban cartography for the digital age.

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Pianist Sean Mason Performs Live Nov 14, 2025

Show notes

Sean Mason is a North Carolina-based composer and pianist who, after beginning his career in New York, decided to return home to discover a new creative path. So it's fitting that his new album is called A Breath of Fresh Air. The album is also accompanied by a short documentary film, photo essay, and video series. Mason discusses the inspiration behind the new album, and performs live ahead of his concert at Miller Theatre at Columbia University on November 15 at 7:30pm.

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