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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 243: V is for Vegetables Oct 25, 2015

Show notes

World-renowned NYC chef Michael Anthony of Gramercy Tavern and Untitled joins Cathy Erway on today’s episode of Eat Your Words for a spirited conversation about healthy home cooking, family, portion sizes, vegetables and the joy of food. His latest book, V Is for **Vegetables, ** celebrates the act of cooking vegetables he loves with recipes designed for the home cook.

“The aim of the book is to make real dishes that will make people excited to be in their own kitchens.” [04:00]

“I’m always thinking about how, as a parent, I’m introducing foods to my kids that are healthy and nutritious.” [10:00]

“If we really examine the American meal in a different portion, envision it in a bowl instead of a plate, talk about the role of beans, legumes, rice play in conjunction with other vegetables – all of a sudden these meals aren’t more expensive than it would take to go purchase commodity foods.” [25:00]

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Episode 242: Nora Poullion Oct 11, 2015

Show notes

My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today is a wonderfully engaging account from the woman who founded America’s first certified organic restaurant. It is a story of an unheralded culinary pioneer, Nora Pouillon, who made it her mission to bring delicious, wholesome foods to the American table.

Nora is credited as being one of the most vivacious founders of the organic food movement, and opened her eponymous restaurant in 1979. 20 years later, in 1999, Restaurant Nora became the first certified organic restaurant, furthering her dedication to the cause, one that she’s very much still apart of today at 71 years old. In addition to chronicling her relationship with the culinary field, the story is also a feminist one showing a woman with young children overcoming a failed marriage and working in a male-dominated business.

Born and raised in Austria surrounded by fresh, delicious food, Nora was horrified when she moved to Washington DC in the 1960s and discovered a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. She then chartered a path that forever changed our relationship with what we eat. Her Restaurant Nora in Washington DC has been a hot spot for reporters, celebrities, and politicians – from Jimmy Carter to Bill Clinton to the Obamas, even throwing Michelle Obama’s surprise birthday party. Along the way, Nora redefined what food could be, forging close relationships with local producers and launching initiatives to take the organic movement mainstream. Outside her restaurant, she became the founder of Washington DC’s first farmers market in 1997. There are now 13.

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Episode 241: Essential Chinese Cuisine Sep 27, 2015

Show notes

This week on Eat Your Words, host Cathy Erway is in studio with Kian Lam Kho, author of the brand new book “Phoenix Claws and Jade Trees.” Offering a unique introduction to Chinese home cooking, Kian demystifies the process by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, he goes on to explain, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Tune in to hear Kian discuss how he compiled his recipes, common misconceptions of cooking Chinese, and exactly what Phoenix Claw are!

“The purpose of the book is to empower the cook… to take what they’ve learned and get innovative with it.” [8:55] “Stir fry is only one of the techniques and there are so many others: the braising, steaming, deep frying, and all of these most Americans are not familiar with, so in this book I wanted to introduce that.” [13:20] –Kian Lam Kho on Eat Your Words

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Episode 240: The French Oven Sep 20, 2015

Show notes

Bonjour! This week on Eat Your Words, host Cathy Erway is taking listeners to France along with guest Hillary Davis, author of the new book “Le French Oven.” A companion to the previously featured French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte―the French version of a Dutch oven―in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven teaches how to create appetizers, soups, main courses, desserts, and more. Included is information about the major French made cocotte brands, and how to use them specifically to create fabulous recipes. Hillary goes on to explain that she wrote the new French volume to fill a need for the coterie of French cookbook fans and lovers of French food. This program was brought to you by Fairway Market.

“These are the original slow cookers. French ovens – you heat up very slowly. You’re supposed to gradually bring them up to heat and they retain heat much afterword.” [19:00] “It’s the perfect oven – it’s close to the meat, it emanates this high heat. I get the most amazing, crispy outside and the meat is just beautiful.” [25:00] –Hillary Davis on Eat Your Words

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Episode 239: Einkorn Sep 13, 2015

Show notes

The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. This week on Eat Your Words, host Cathy Erway gets Carla on the line to explain how Einkorn has remained unaltered for thousands of years and allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Tune in to hear how her book, “Einkorn,” shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes. “Einkorn” is sure to introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love. This program was brought to you by Whole Foods Market.

> ##### “We really wanted to create a little manual of how you get introduced to einkorn baking.” [10:59]

“The biggest misconception is that people can tolerate einkorn because it has less gluten. That is totally untrue.” [13:53] —Carla Bartolucci on Eat Your Words

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Episode 238: Thai Cooking with Nancie McDermott Aug 09, 2015

Show notes

This week on Eat Your Words Cathy Erway sits down with Nancie McDermott to talk about Thai food! In 1975, Nancie went to Thailand with the Peace Corps to teach English as a second language to Thai middle school students. When she came back to the states, she started learning all about Thai cooking. Now Nancie has written three different Thai cookbooks, as well as several other recipe books for pies, curry, stir-fry, and more! Her cookbooks have helped make authentic and traditional Thai food more accessible for people cooking in American kitchens. Tune in to hear about her experience in Thailand and her creative approach to cooking Thai food in the states! This program was brought to you by Whole Foods Market.

“Thai culture is very in the moment– let’s find joy, let’s get along, let’s celebrate where we are right now.” [7:57]

–Nancie McDermott on Eat Your Words

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Episode 237: Food52 Genius Recipes Jul 26, 2015

Show notes

There are good recipes and there are great onesâ€”and then, there are genius recipes. This week on Eat Your Words, Cathy Erway sits down with Kristen Miglore, author of “Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook” talking highlights from the book that include recipes that surprise us and make us rethink the way we cook or perhaps involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rework cooking tropes, solve problems, get us talking, and make cooking more fun. Tune in for a genius episode! This program was brought to you by Edwards VA Ham.

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Episode 236: Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen Jul 19, 2015

Show notes

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. This week on Eat Your Words, host Cathy Erway is on the line with “Taking the Heat:
Women Chefs and Gender Inequality in the Professional Kitchen” co-author Deborah Harris. Deborah goes on to highlight the book, examining big issues like how the world of professional chefs is gendered, what conditions have led to this gender segregation, plus how women chefs feel about their work in relation to men. Tune in for a great conversation! This program was brought to you by Heritage Foods USA.

“It’s rare. Only about 20% of head and executive chefs are women.” [4:00]

“I really respected the women who said when they became management… they purposefully tried to make a more humane kitchen.” [25:00]

“Chefs today want to be seen as professionals not hash slingers.” [26:10]

—Deborah Harris on Eat Your Words

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Episode 235: Franklin Barbecue Jul 12, 2015

Show notes

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today on Eat Your Words, host Cathy Erway gets Aaron on the line to talk not only his critically lauded, award winning barbecue but also highlights from his debut book, “Franklin Barbecue: A Meat-Smoking Manifesto.” Unlocking the secrets behind truly great barbecue along with years’ worth of hard-won knowledge, Aaron shares that this book is his resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible! What’s next for Aaron? Tune in for an essential summer episode! This program was brought to you by Fairway Market.

“If you follow your heart and do something that you’re proud of, who cares if you’re busy or not?” [18:00]

“There is no recipe other than barbecue sauce that will actually work for barbecue… it’s more of a craft than being able to follow a black and white recipe.” [20:00]

—Aaron Franklin on Eat Your Words

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Episode 231: New York in a Dozen Dishes Jul 07, 2015

Show notes

This week on Eat Your Words, host Cathy Erway welcomes Robert Sietsema, author of the new book “New York in a Dozen Dishes.” Winding his way through the history of New York’s great dishes, each chapter is dedicated to a specific dish, and the best places in the city to eat it. From the coal-fired pizza pies of a thriving Little Italy to the slice joints of a burgeoning rock ‘n’ roll East Village as well as the evolution of New York fried chicken from Harlem’s spare, ancient style to the battered-and-brined birds of hipster Brooklyn, Robert shares his foodie foray throughout the city to find the city’s most elusive and interesting foods! After the break, Robert and Cathy talk about the food writing realm and how the ‘age of foodism’ has changed it all. Tune in for a great show! This program was brought to you by Whole Foods Market.

“If you keep an eye on the immigrant community, especially the ones that have arrived most recently, they’re introducing food that will be seen in the mainstream twenty, thirty years later.” [2:50]

“Bushwick is fantastic. We have more taquerias here than anywhere else in the city. We have casual, fun hipster restaurants… I worry that too many restaurants are now mainly alcohol oriented.” [29:00]

—Robert Sietsema on Eat Your Words

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