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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 213: The Kitchn and The Saveur Cookbooks Dec 21, 2014

Show notes

This week on Eat Your Words, host Cathy Erway is closing out 2014 with two wonderful guests: Helen Rosner of Saveur and Eater and Sara Kate Gillingham of The Kitchn to talk about their respective new cookbooks. Helen shares that Saveur’s “The New Classics Cookbook” features more than 1000 curated global recipes in an essential collection for home cooks everywhere. This selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and, of course, the magazine’s standard of excellence. Sara Kate tells that “The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking” has 150 recipes with 50 essential lessons, as well as a guide to organizing your kitchen. The book also provides storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and a ton more. Tune in to hear the inspirations and process behind putting the books together from the ladies who know them best! This program was brought to you by Edwards VA Ham.

“Recipes are forever. We’re still cooking out of recipes that were written over 100 years ago – nothing changes!” [23:20]

“I think there’s something very performative about home cooking in the last few years. I think of it as the ‘Instagram-ification’ of home cooking.” [31:20]

—Helen Rosner on Eat Your Words

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Episode 212: The Bread Exchange Dec 14, 2014

Show notes

This week on Eat Your Words, host Cathy Erway is chatting with Malin Elmlid, author of “The Bread Exchange: Tales and Recipes from a Journey of Baking and Bartering.” An ode to a life warmly lived, Malin’s book tells the story of one woman’s hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cozy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, she shares discoveries, stories, and recipes from her inspiring travels, and highlights it all for Cathy. A busy fashion-industry professional with a bread-baking obsession, Malin tells Cathy how she started offering her loaves to others in return for recipes, handmade goods, and, above all, special experiences that come from giving generously of yourself. Tune in for a great show! This program was brought to you by Brooklyn Slate.

“When you bake with sourdough, the health benefits are huge.”

“For me it has been the biggest lesson to really go into every meeting with open eyes.”

—Malin Elmlid on Eat Your Words

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Episode 211: Homemade Flour Dec 07, 2014

Show notes

This week on Eat Your Words, host Cathy Erway welcomes author and blogger Erin Alderson to the program. Author of “The Homemade Flour Cookbook: The Home Cook’s Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A-Z,” Erin talks to Cathy about how she became inspired to dedicate an entire book on making this staple ingredient at home. She goes on to explain how milling at home can be less expensive and healthier than buying pre-ground flours. Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! Exploring the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, Erin strives to make it easy for any do-it-yourself homemaker to have fresh flour whenever needed. Tune in for an interesting conversation! This program was brought to you by Brooklyn Slate.

“Food is a really personal journey for me, and, I think, for a lot of other people.” [21:45]

“I do think that eating whole grains and whole flour is better for you than always seating all purpose flour… it’s all about moderation.” [23:20]

—Erin Alderson on Eat Your Words

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Episode 210: The Kitchen Ecosystem Nov 30, 2014

Show notes

This week on Eat Your Words, host Cathy Erway is talking leftovers! Welcoming guest Eugenia Bone, author of the recently released book “The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals,” Eugenia chats about great ways to reuse ingredients that you might otherwise discard. “The Kitchen Ecosystem” says that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. Eugenia shares with Cathy that synchronicity is what defines a kitchen ecosystem and talks about what has inspired her to write with this unique and thrifty perspective. This program was brought to you by Cain Vineyard & Winery.

“Prior to World War II everybody cooked this way because the food they had was fresh… after, we had the onset of the industrial food revolution and as a result people started to buy products in the store.” [3:25]

“This approach to cooking is based on what you eat over the course of a year.” [9:45]

“Theres no way there’s a factory producing canned tomatoes that’s going to be cleaner than your kitchen.” [10:45]

—Eugenia Bone on Eat Your Words

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Episode 209: Sweet Survival: Tales of Cooking & Coping Nov 23, 2014

Show notes

This week on Eat Your Words, host Cathy Erway welcomes Laura Zinn Fromm, author of the new book Sweet Survival: Tales of Cooking and Coping out now on Greenpoint Press. Laura is also an accomplished editor and former Business Week Magazine reporter, but now spends a good deal of time on her blog Flawed Mom and as a contributor to The Huffington Post. Talking to Cathy about her background and journey in journalism, especially how she found that writing about food and family reinvigorated her, she shares a few stories from Sweet Survival: Tales of Cooking and Coping. Laura goes on to chat about how cooking and food writing have helped her cope with stress and anxiety throughout her life, which is also a theme throughout her book. Tune in to hear Laura’s wonderful perspective on food, writing, and family. This program was brought to by Whole Foods Market.

“We all sleep, we all go to the bathroom, and we all eat. But you’re not going to talk about sleeping or going to the bathroom, because they’re boring and kind of gross, but everybody eats. So it’s like a very natural conversation starter. It’s universal.” [2:42]

“I came from a family where my mother is a fantastic cook, so I grew up eating these wonderful meals, no matter what.” [8:30]

“I find that in times of stress cooking huge relief.” [9:58]

—Laura Zinn Fromm on Eat Your Words

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Episode 208: An Unlikely Vineyard Nov 16, 2014

Show notes

This week on Eat Your Words, host Cathy Erway welcomes Deirdre Heekin to the show, talking about her new book, “An Unlikely Vineyard.” Kicking off the episode, Cathy asks Deirdre to elaborate on the wine world in Vermont, considering that she is one of the wine pioneers in that area of the country. She goes on to talk to Cathy about the conundrum of being certified as organic or biodynamic for the grower versus what it means for the consumer. Notably, Deirdre is the proprietor and wine director of Osteria Pane e Salute, an acclaimed restaurant and wine bar in Woodstock, Vermont. Deirdre and her husband, head chef of the restaurant, live on a small farm in Barnard, Vermont, where they grow both the vegetables for their restaurant and natural wines and ciders for their la garagista label. Tune in to learn all about the wine happenings in Vermont and to hear highlights from her new book! This program was brought to you by Rolling Press.

“Research your wine like you’d research your food.” [17:35]

“I say get your hands dirty, start planting things. It’s important that we all grow something and that we learn something from the act of planting a seed.” [27:05]

—Deirdre Heekin on Eat Your Words

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Episode 207: Jewish Soul Food Nov 09, 2014

Show notes

This week on Eat Your Words, host Cathy Erway is talking with author Janna Gur about her new recipe book, “Jewish Soul Food.” Just in time for upcoming holidays, Cathy kicks off the show asking Janna why she decided to take on writing this book. She elaborates that she wanted to bring the ‘greatest hits’ of Jewish grandmothers to North American readers. Considering herself more of a curator of wonderful recipes at her disposal, she explains that she nearly prefers that title to cookbook author because the included recipes have been tried again and again and are not solely based on her personal tastes. Janna currently lives in Tel Aviv, Israel and sheds light on the environment there from the political turmoil to the cultural and culinary highlights. Tune in to hear all about the new book as well as the definition and differences between Ashkenazi and Sephardic cooking. This program was brought to you by Fairway Market.

“The only way to really preserve a cuisine to cook it and find as many people as possible to eat it.”

“Israelis have this really lustful life and part of it is the food.”

—Janna Gur on Eat Your Words

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Episode 206: Bar Tartine Cookbook Nov 02, 2014

Show notes

This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook “Bar Tartine: Techniques and Recipes,” Nick and Cortney share their inspirations for not only the restaurant but also what they decided to include in the book. Much of what the duo enjoy cooking has nostalgic memories attached and they elaborate that they pull culinary innovation from everywhere. Offering advice for the aspiring chef and restauranteur, Nick and Cortney go on to state that it is vital not to force anything and to do what you do, do it well, and make it delicious. Certainly this way of thinking has worked for their celebrated restaurant, and after the break Cathy gets the scoop on their ingredients, a lot of which are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Much of these techniques are divulged in the new cookbook, as well. Tune in to hear the chefs’ unique take on the culinary world and for highlights from “Bar Tartine: Techniques and Recipes.” This program was brought to you by Cain Vineyard & Winery.

“Four different people could cook the same recipe and it’s never going to taste the same so it doesn’t really behoove any of us to guard things.” [2:30]

—Cortney Burns on Eat Your Words

“Managing people’s expectations is one of the biggest challenges, especially with what we do or with what a lot of other chefs want to do right now which is get away from the traditional model appetizer, entree, with chicken, fish, or meat, and a vegetable on the side.” [10:07]

—Nick Balla on Eat Your Words

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Episode 205: Apples of Uncommon Character Oct 26, 2014

Show notes

This week on Eat Your Words, host Cathy Erway is getting into the spirit of Cider Week! Welcoming James Beard Award winner and author of the new book “Apples of Uncommon Character,” Rowan Jacobsen, he and Cathy discuss that there is indeed life beyond Red Delicious, and even the Honeycrisp Apple. While supermarkets limit their offerings to a few waxy options, apple trees with lives spanning human generations are producing characterful varieties. Rowan explains during an in-studio apple tasting that such apples are now in the midst of a rediscovery. From heirlooms to new designer breeds, a delicious diversity of apples is out there for the eating. With guidance from Rowan’s book, readers can find 20 recipes, savory and sweet, resources for buying and growing, as well as a guide to the best apple festivals. Ring in fall and rediscover the apple in this episode! This program was brought to you by Cain Vineyard & Winery.

“Fuji and Gala are on a world domination campaign.” [5:00]

“The apple falls wicked far from the tree, actually.” [7:32]

“If you’re going to make a pie with one apple, it should be Northern Spy.” [23:14]

—Rowan Jacobsen on Eat Your Words

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Episode 204: Small Batch Foods Oct 19, 2014

Show notes

This week on Eat Your Words, host Cathy Erway is talking with author Suzanne Cope about her new book Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods. Along for the episode, Suzanne is joined by Laena McCarthy, Marisa Wu, and Brian Ballan, who are some of the producers featured in Suzanne’s book. Marisa Wu is a founder of Salty Road taffy, Laena is the founder of Anarchy in a Jar, and Brian Ballan runs A & B American Style condiments. All of these guys specialize in small batch food. Chatting about the boom of artisanal foods, they explain the concept of “co-op-etition.” This term refers to the small businesses working together and networking in order to help each come up in the food world. Also discussing what it really means to be considered artisanal, the topic of being officially certified as organic is touched upon, plus a lot more. Tune in to hear why these small batch businesses do what they do and what they have planned for the future. This program was brought to you by Rolling Press.

“We actually work as a team to not only keep our network alive but to help each other.” [10:20]

—Laena McCarthy on Eat Your Words

“You can’t have an artisanal bun at Burger King.” [12:38]

—Suzanne Cope on Eat Your Words

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