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Eat Your Words Presents: Saved by the Bellini — Arts
Eat Your Words Presents: Saved by the Bellini

Since 2009, Eat Your Words has covered what’s new and happening in the world of food through its literature. A radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York, Cathy was joined by authors of books that you would want to eat up! From colorful cookbooks, to food memoirs, to exposés on the food industry, every conversation is full of meaty topics for discussion.

Now, in 2023, Eat Your Words is proud to present its first limited-run series. We’ve partnered with John deBary, author of “Drink What You Want,” to create a companion podcast that dives deep into the production of his newest cocktail book. “Saved by the Bellini” is all about 90’s nostalgia. “Saved by the Bellini” includes over 65 recipes that celebrate the decade’s greatest pop culture moments, from cassette tape tunes and video game consoles to after-school snacks and OMG-it’s-back-again fashion. In this 7-episode series, John interviews the editors, illustrators, and cocktail innovators who helped to make this book a reality.

Latest Episodes:

Episode 254: Food Whore Jan 31, 2016

Show notes

Food whore (n.) A person who will do anything for food. Eat Your Words host Cathy Erway is in studio this week with author Jessica Tom, chatting all about her new book, "Food Whore." Full of wit and mouth-watering cuisines, Jessica’s debut novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential. Sharing her thinking behind literary foodie-ism as well as her writing process, she and Cathy go on to discuss what's next for "Food Whore." Tune in for a great show!

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Episode 253: Lucky Rice Jan 17, 2016

Show notes

With the Chinese New Year around the corner, Eat Your Words host Cathy Erway gets Danielle Chang, creator of Luckyrice, to the show. Exploring Asian culture through the lens of food, Danielle created Luckyrice to follow her lofty, yet life-long, passion to create a platform for Asian culture. The Luckyrice Festivals held across the U.S. feature hundreds of chefs and mixologists, as well as corporate and culinary partners, the large-scale tastings and festive dinners attract global-minded, culture-seeking consumers. Danielle also highlights the new Luckyrice cookbook that is complete with stories, techniques, and contemporary Asian recipes from a range of culture and the traditions that inspired them. Tune in for a great episode!

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Episode 252: Two Percent Solutions for the Planet Jan 10, 2016

Show notes

Two Percent Solutions for the Planet profiles fifty innovative practices that soak up carbon dioxide in soils, reduce energy use, sustainably intensify food production, and increase water quality. The “two percent” refers to: the amount of new carbon in the soil needed to reap a wide variety of ecological and economic benefits; the percentage of the nation’s population who are farmers and ranchers; and the low financial cost (in terms of GDP) needed to get this work done.

As White explained in his previous work, Grass, Soil, Hope, a highly efficient carbon cycle captures, stores, releases, and recaptures biochemical energy, mitigating climate change, increasing water storage capacities in soil, and making green plants grow. Best of all, we don’t have to invent anything new—a wide variety of innovative ideas and methods that put carbon back into the soil have been field-tested and proven to be practical and profitable. They’re mostly low-tech, too, relying on natural resources such as sunlight, green plants, animals, compost, beavers, creeks, and more.

In Two Percent Solutions for the Planet, White expands what he calls the “regenerative toolbox,” to include holistic grazing, edible forests, biochar, weed-eating livestock, food co-ops, keyline plowing, restoration agriculture, bioenergy, aquaponics, animal power, Farm Hack, bees, bears, wildlife corridors, rainwater harvesting, native seeds, and various other projects from across the United States, as well as in Canada, Europe, and Australia. These short, engaging success stories will help readers connect the dots between diverse, exciting, and pragmatic practices, and inspire them to dig deeper into each individual story and concept, energized by the news that solutions abound.

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Episode 251: The Four Seasons of Pasta Jan 03, 2016

Show notes

Eat Your Words is back for a brand new radio season! Host Cathy Erway welcomes chef and author Sara Jenkins to the studio chatting highlights from the book (co-authored with her mother, Nancy Jenkins), The Four Seasons of Pasta. Notably, there are few ingredients in a cook’s pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It’s irresistible to all and perfect for every occasion. Sara and her mom draw on their own background in Italy, where they’ve lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Presently the accomplished chef and owner of Porsena and Porchetta, two restaurants in New York’s East Village, Sara and Cathy round out the show discussing the inspiration for the book as well as the importance of improvising while you cook. Tune in for a wonderful show!

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Episode 250: Waste-Free Kitchen Handbook Dec 13, 2015

Show notes

American shoppers are collectively responsible for more wasted food than farmers, grocery stores, or any other part of the food-supply chain. The average family spends a shocking $2,225 every year on food they don’t eat. This problem is so massive that if food waste were a country, it would have the third-largest environmental footprint after the United States and China. This week on _ Eat Your Words _, host Cathy Erway is on the line with Dana Gunders, NRDC staff scientist and author of the new book “Waste-Free Kitchen Handbook,” seeking to change this quandary. Dana explains that this essential guide—packed with engaging checklists, creative recipes, practical strategies, and educational infographics—offers easy ways to save food and money. And the good news? Cutting food waste doesn’t require significant time and effort. Dana offers genius advice for smarter grocery shopping, ingredient storage, and meal planning. All it takes are a few simple behavior tweaks to take a real bite out of this problem.

“One of the big challenges of composting in an apartment is what to do with the compost once you have it!” [27:35] “Plan as best you can, freeze food when you can. Don’t listen to those dates on food, those are just suggestions!” [28:00] –Dana Gunders on Eat Your Words

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Episode 248: Generation YUM Nov 29, 2015

Show notes

There are roughly 80 million Millennials in America. According to research by BBDO, half of them identify as “foodies,” and this week on _ Eat Your Words _, Cathy Erway is sitting down with Millennial author Eve Turow to discuss her new book, A Taste of Generation Yum. Known for buying organic groceries, fawning over Chemex coffee, Instagram-ing images of pork belly and spending their recession-dented incomes on high-end meals out, these young adults with degrees from prestigious universities apply their learnings to harvests instead of hedge funds. Never before has a young generation paid this much attention to food, and since 2012 Eve explains that she has been on a journey to understand why. Through interviews with a variety of Millennials as well as food luminaries—including Anthony Bourdain, Michael Pollan, Mark Bittman, Marion Nestle and more—Eve highlights the underlying drive for the Millennial obsession with food, and comments on the role of Millennials in the future of food policy in America. Tune in for a great episode, brought to you by the Christmas Tree Farmers Association of New York.

“It really surprised me just how directly correlated our relationship with food is to the rise in technology.” [5:13] “Organic, fair trade, anything like that, the minute you take a picture of it and place it online it becomes a part of your personal brand and it becomes a representation of your values.” [6:50] –Eve Turow on Eat Your Words

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Episode 247: The Food Lab Nov 22, 2015

Show notes

Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac & cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? This week on Eat Your Words , Cathy Erway is on the line with J. Kenji López-Alt, who luckily has written a new book to answer these questions and more! As Serious Eats’s culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-follow recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Tune in for a great episode!

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Episode 246: Laws of Cooking Nov 15, 2015

Show notes

Rebel with a culinary cause, Justin Warner, sits down with Cathy Erway this week on _ Eat Your Words _ chatting his unique flavor theories, highlights from his book The Laws of Cooking and How to break Them, plus thoughts on the local, sustainable food scene. Justin goes on to explain that beyond providing boundary-pushing recipes to readers, he encourages positive experimentation in the kitchen and that this tends to be a great learning experience. What are some of his notable kitchen blunders? How does Justin tweak with the traditional holiday fare? Tune in for this great show!

Photo by Daniel Krieger

“The culture of ‘foodie-ism’ and media in general… I think we’ve all realized that, hey, restaurants are starting to make food for press and not food… and that’s kinda a sad thing but that’s what it takes to get New Yorkers into your restaurant.” [7:30] “Food needs to sustain us and the world around it and the second your slap a name on it becomes she-she.” [21:15] –Justin Warner on Eat Your Words

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Episode 245: Up South Cookin’ Nov 08, 2015

Show notes

This week on _ Eat Your Words _, Cathy Erway welcomes Heritage Radio Network alum, Nicole Taylor, to the show. Talking Nicole’s brand new cookbook, “The Up South Cookbook,” it is best described as Southern cooking meets the Brooklyn foodie scene, keeping charm (and grits) intact! Georgia native Nicole spent her early twenties trying to distance herself from her southern cooking roots–a move “up” to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood. “The Up South Cookbook” is a bridge to the past and a door to the future. The recipes in this deeply personal cookbook offer classic Southern favorites informed and updated by newly-discovered ingredients and different cultures. The recipes speak to a place “where a story is ready to be told and there is always sweet tea chilling.” Tune in to hear all about this new Southern classic.

“If you can make a pot of peas I feel like you can do anything!” [25:45] –Nicole Taylor on Eat Your Words

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Episode 244: Pawpaw: America’s Forgotten Fruit Nov 01, 2015

Show notes

The largest edible fruit native to the United States tastes like a cross between a banana and a mango… any guesses? This week on Eat Your Words , host Cathy Erway is on the line with Andrew Moore discussing the pawpaw. Author of “Pawpaw: In Search of America’s Forgotten Fruit,” Andrew explains that the fruit actually grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower’s dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered. So why have so few people heard of the pawpaw, much less tasted one? Tune in as Cathy and Andrew unpack the facts and more!

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"When you cut the fruit open, it has this bright yellow or orange pulp which is often unexpected… It has this texture that is custard like." [18:30]

–Andrew Moore on Eat Your Words

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