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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 223: Bob’s Red Mill Mar 08, 2015

Show notes

Gluten free: love it or hate it the diet has changed the food scene in the last few years. Tune in to this week’s Eat Your Words as host Cathy Erway chats with Camilla Saulsbury, author of “Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes” about what it means to be gluten free. Even if you aren’t completely gluten free, Camilla explains that this cookbook also champions ancient grains that you can mix with your everyday diet. With more than 281 recipes in this new book that showcase the health benefits of a gluten free diet, the result is immensely delicious, creative and satisfying dishes. These sublime recipes are proof positive that good taste and gluten free options can be really tasty, too. After the break, Cathy and Camilla break down the gluten free sensation and agree that society has forgotten about the basics when it comes to grains. An easy and tasty way to expand your diet, this book is a great way to kick start a healthier life! This program was brought to you by Whole Foods Market.

“Gluten free is not just about people having to follow a gluten free diet, it’s about expanding your repertoire of really great foods that have been with us for a really long time that we’ve forgotten about.” [3:40]

“It’s not saying wheat is bad per se… it’s not saying that you need to give these up entirely but certainly few can deny that our diets have becoming highly depend of these highly refined white flours that have been stripped of nutrition.” [5:50]

—Camilla Saulsbury on Eat Your Words

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Episode 222: TomatoMania! Mar 01, 2015

Show notes

Is it spring yet?! This week on Eat Your Words, host Cathy Erway is optimistically talking spring vegetable gardens, specifically tomatoes, with “tomatomaniac” Scott Daigre. Every year, Scott hosts TomatoMania!, a traveling pop-up sale of hundreds of heirloom and hybrid tomato seedlings and has also recently released the new book “Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen.” In the book, Scott provides a peek into his Ojai, California, tomato patch and details a “reality gardening” approach to growing the world’s favorite summer treat. Tomatomania! walks readers through every step of the tomato gardening process, from the earliest planning stages to those final satisfying kitchen table moments of the season. Scott previews what to expect out of this year’s TomatoMania! event and leads an interesting discussion on tomato varieties and the ‘breeding’ process. Tune in and become a ‘maniac along with Cathy! This program was brought to you by the Tabard Inn.

“Tomatoes are a huge springboard for the spring garden and for people in the growing season.” [3:20]

“The book combines all the information and know how that how we’ve gained from all these years, so it celebrates tomatoes!” [19:39]

—Scott Daigre on Eat Your Words

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Episode 221: Microfarming for Profit Feb 22, 2015

Show notes

This week on Eat Your Words, host Cathy Erway is getting a head start to the growing season! Chatting small-scale agriculture and the book “Microfarming for Profit: from Garden to Glory” with author Dave DeWitt and Bee Ayer, collective member and co-farm manager at the Youth Farm at BK Farmyards in Brooklyn, NY. Dave’s book is an entrepreneur’s guide which profiles successful microfarms around the country, teaches how to sell what’s produced, and specifies value-added products that can quickly increase the farmer’s bottom lineâ€”on five acres or less. Bee adds thoughts on the matter as well from her experiences in urban and youth farming and brings up the discussion on whether to grow things for the community versus growing items that will yield a higher profit. Thinking about getting into small-scale agriculture? Tune in for a great show! This program was brought to you by Whole Foods Market.

“There’s actually a lot of land in New York City that is pretty good for growing. There’s a lot of under-utilized land and a lot of land that’s temporarily not being used… and rooftops too.”

—Bee Ayer on Eat Your Words

“That’s the key to having a profitable microfarm, you have to think beyond produce. In reality the profit from these things comes from value added products that you can come up with.”

—Dave DeWitt on Eat Your Words

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Episode 220: New German Cookbook Feb 15, 2015

Show notes

Guten tag! Sprechen Sie Deutsch? This week on Eat Your Words, host Cathy Erway is talking to Jeremy Nolen, chef and author of the recently released “New German Cooking: Recipes for Classics Revisited.” Jeremy tells Cathy how he became interested in German cuisine and his process researching for the dishes, though he shares that many of the dishes are featured on the menu of his restaurant Brauhaus Schmitz in Philadelphia. Very cozy and homestyle, the book celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Jeremy goes on to preview recipes from his family table, inspired by travels in Germany, such as the fischgulasch. After the break, Cathy gets Jeremy’s background and learns that he’s basically been cooking his whole life. Tune in for an interesting show! Auf Wiedersehen! This program was brought to you by Visit Napa Valley.

“There’s so many German 1850 influences in cooking like streusel, for one, is a tipping for pies, sauerkraut, hotdogs, hamburgers…” [18:50]

“There’s no vinegar in sauerkraut, trust me, it’s just the fermentation process!” [26:50]

—Jeremy Nolen on Eat Your Words

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Episode 219: Women in Food Media Feb 08, 2015

Show notes

This week on Eat Your Words, host Cathy Erway is discussing women in food media with two members of the Heritage Radio Network family, Leiti Hsu, host of WORD OF MOUTH and Mary Izett, co-host of Fuhmentaboudit!. The group chats about the lack of women in the food industry and the idea of the glass ceiling for women in the industry. Leiti shares her thoughts on the matter in the context of booking guests for her show, while Mary relates with her experiences in the beer world. After the break, Cathy, Leiti, and Mary comment on their pet peeves in the food industry, such as sexist beer labels, the Skinny Girl brand of products, and celebrity women coming out with cookbooks though they have no real connection with the food. Tune in to see what these ladies are looking forward to in the future and how they see the industry changing for the better. This program was brought to you by Edwards VA Ham.

Photo by idrunkthat.com

“I would like women to feel more welcomed in the home-brewing and beer community, period.”

—Mary Izett on Eat Your Words

“I am excited to see more women apologize less and seeing women cut the word ‘trying’ from their vocabulary.”

—Leiti Hsu on Eat Your Words

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Episode 218: An Appetite for Violets Feb 01, 2015

Show notes

This week on Eat Your Words, host Cathy Erway dials in to the United Kingdom to chat with author Martine Bailey about her unique perspective on food featured in her latest book. Inspired by eighteenth-century household books of recipes, the recent release of “An Appetite for Violets” allowed Martine to indulge in her obsessions with food, history and travel. As an amateur cook, she tells Cathy her background including winning the Merchant Gourmet Recipe Challenge and that she was a former UK Dessert Champion, cooking at Le Meurice in Paris. In pursuit of authenticity, she studied with food historian Ivan Day and experienced Georgian food and fashion at firsthand with an historic re-enactment society. Tune in to hear all about Martine’s unique novel! This program was brought to you by The International Culinary Center.

“I’m an amateur cook who really had two parallel interests!” [2:40]

“It fascinated me to look into the history of cookery and also try to learn to do it.” [6:08]

—Martine Bailey on Eat Your Words

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Episode 217: The Whole Bowl Jan 25, 2015

Show notes

This week on Eat Your Words, host Cathy Erway is checking up on your New Years resolutions and lending a helping hand chatting with author Leda Scheintaub about her book “The Whole Bowl: Gluten-Free, Dairy-Free Soups and Stews,” co-written by Rebecca Wood. Gluten-free and dairy-free recipes and cookbooks abound these days, yet there’s not been a great book exclusively about soups and stews. Leda shares with Cathy just how she and Rebecca developed a delicious and satisfying set of recipes to fill this gap complete with more than fifty recipes accompanied by beautiful photographs, not to mention nutritious delights, ranging from staples like a hearty vegetarian stock that will be the base for many other soups to exciting new possibilities like Congee Five Ways or Quinoa Hokkaido Pottage. No winter’s day should be without a delicious bowl of great soup! Tune in to hear the background and fun details behind putting the book together. This program was brought to you by Whole Foods Market.

“Start a bone broth habit and get a slow cooker! Any bones you like: if it’s a fish bone, it’ll be a quick stock.” [28:40]

—Leda Scheintaub on Eat Your Words

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Episode 216: Getting Kids in the Kitchen Jan 18, 2015

Show notes

This week on Eat Your Words, host Cathy Erway chats with authors Ramin Ganeshram and Sarah Elton about sustainable, fresh cooking directed at kids and cooking from scratch. Ramin’s book, “FutureChefs: Recipes by Tomorrow’s Cooks Across the Nation and the World,” is a collection of 150 recipes drawn from the experience and kitchens of young cooks all over America. The book brings real, cooking-obsessed tweens and teens to the page as relatable characters who span a diverse social and cultural experience. Sarah’s, “Consumed: Food for a Finite Planet,” points out that many have lost touch with the soilâ€”few of us know where our food comes from, let alone how to grow itâ€”and we are at the mercy of multinational corporations who control the crops and give little thought to the damage their methods are inflicting on the planet. Our very future is at risk, and the group discusses how the upcoming generations of kids are the key to turning this all around. Tune in to hear the authors’ accounts of getting kids involved in improving food systems around the world. This program was brought to you by Whole Foods Market.

“Kids who cook will eat better food, so it’s just a win win for everybody.” [10:40]

—Sarah Elton on Eat Your Words

“We need to get to a place where all young people can have ownership of their regional food culture.” [11:40]

—Ramin Ganeshram on Eat Your Words

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Episode 215: Bulletproof Coffee Jan 11, 2015

Show notes

This week on Eat Your Words, host Cathy Erway is talking Bulletproof Coffee with nutritionist Stephanie Middleberg of Middleberg Nutrition and expert barista Amanda Whitt. Bulletproof Coffee is a branch of the Bulletproof Diet describes itself as a highly nutritious, anti-inflammatory diet powered by healthy fats. The coffee itself claims to make its drinkers feel noticeably better than normal coffee that can leave one feeling jittery and cranky. Additionally, instead of adding milk or cream to the drink, Bulletproof encourages the use of grass fed butter as a mix in. Talking about this trend in coffee as well as grass fed butter, the group dissects the taste, diet, and everything else Bulletproof. Is this just another passing fad or will Bulletproof go on to influence the way we eat and drink? Tune in for some great insight! This program was brought to you by Whole Foods Market.

“I think this is on trend and it will come and go pretty quickly.” [18:35]

“On trends, this is pretty much another high fat low carb diet… it’s Paleo on speed!” [19:45]

—Stephanie Middleberg on Eat Your Words

“[On trends]… coffee in the cocktail world, coffee being improved in the restaurant setting and being served in nontraditional spaces.” [30:15]

—Amanda Whitt on Eat Your Words

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Episode 214: I Like Pig: Recipes and Inspiration from New York City’s Pig Island Jan 04, 2015

Show notes

This week on Eat Your Words, host Cathy Erway kicks off 2015 talking pig with Jimmy Carbone of Heritage Radio Network’s own Beer Sessions Radio. Also the producer of Pig Island, New York City’s definitive annual pork fest, Jimmy teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. “I LIKE PIG” tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. The group discusses how each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. “I LIKE PIG” is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. Friend and Pig Island participant, King Phojanakong, chef-owner of Kuma Inn and Umi Nom, plus Chef Jacques Gautier of Palo Santo join the show to add to the pig enthusiasm. Tune in for a delectable episode! This program was brought to you by Whole Foods Market.

“One reason it started was that people questioned us after some other food events and said ‘why can’t you do a sustainable meat event,’ and then I thought we might as well buy pigs from local farmers and give them to the chefs, and that’s the start of sustainable cooking.” [2:35]

—Jimmy Carbone on Eat Your Words

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