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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 203: Eat Your Words – Ep 203 – Bitter: A Taste of the World’s Most Dangerous Flavor Oct 12, 2014

Show notes

On today’s episode of Eat Your Words, host Cathy Erway interviews Jennifer McLagan and Mayur Subbarao. Jennifer McLagan is a Canadian chef and author based in Toronto. She has become famous for writing books on food and is the author of the book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. On today’s show Cathy discusses her most recent book, Bitter. They discuss the rise in artisanal bitters, the various bitters that we encounter and the importance of it in our foods.
Mayur Sabbarao is the Co-founder of Bittermens Spirits. Mayur is a master sommelier and ex-Beverage Director of El Cobre & Cienfuegos in New York’s East Village. He has been pushing the envelope on blending modern techniques and classic flavor profiles. He created kegged cocktails for El Cobre and Amor y Amargo, perfected a method for clarifying citrus juice and designed a number of soon-to-be world class liqueurs and vermouths. He stresses that bitterness is a way of elevating the pallets.
This program was brought to you by Whole Foods Market

“And now they’re ready to cook with bitterness as well” [3:20]

“I think that’s what makes bitter the most interesting of tastes…..It’s a huge range chemical combinations that are sent to the brain.” [24:30]

“In the Philippines they put a small bit of bitter lemon juice on a baby’s tongue……it’s supposed to be for medicinal purposes” [26:20]

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Episode 202: Eat Your Words – Ep 202 – Carbon Shock: A Tale of Risk and Calculus on the Front Lines of a Disrupted Global Economy Oct 05, 2014

Show notes

This week on Eat Your Words, host Cathy Erway talks to author of ‘Carbon Shock: A Tale of Risk and Calculus on the Front Lines of a Disrupted Global Economy’, Mark Schapiro. Mark explains how the carbon issues of the world doesn’t just affect the environment. He explains how climate changes have had an astronomical impact on farming, crop insurance as well as the economy. They discuss various groups that are making profits and adapting to these serious issues. Mark also explains his surprising discovery about the changes in farming approaches made by the USDA. For details on the mentioned and much more, tune in. This show is brought to you by The International Culinary Center

“My eyes were open when I was doing reporting on this book. It’s incredible how the crop insurance system is bearing the brunt of the US Federal Government’s financial pay outs from climate change.” [5:30]

“What we’re trying to do is to have a price for fossil fuels that reflect their actual cost.” [25:30]

“Consciousness is rising in the world about the carbon food prints of various food products.” [29:00]

—Mark Schapiro on Eat Your Words

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Episode 201: French Comfort Food Sep 28, 2014

Show notes

Bonjour! This week on Eat Your Words, host Cathy Erway welcomes Hillary Davis to the show. Hillary is the author of the new book, French Comfort Food, and joins Cathy in a wonderful conversation about how she became intrigued with French food. After living in France for years, Hillary prides herself in featuring recipes that are considered family recipes that you won’t find elsewhere unless you ask the locals themselves. Hillary aims to reach the every day cook with the flavors and aura of the different regions in France, and even shares a simple trick for finding authentic recipes when traveling abroad. After the break, Hillary admits that the region of Nice happens to be her personal favorite cuisine. Explaining the diversity of food found in the area, it seems as though the blending of the cultures produces the most delicious delicacies. This program was brought to you by Heritage Foods USA.

“We forgot Julia Child. We went into the minimalist, pretty food.” [2:20]

“I want to bring back in a strong way… that every family in France treasures that homey cooking from grandmother.” [2:30]

—Hillary Davis on Eat Your Words

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Episode 200: Di Palo’s Guide to the Essential Foods of Italy Sep 14, 2014

Show notes

This week on Eat Your Words, host Cathy Erway welcomes Lou Di Palo of Italian Selects and author of the new book, Di Palo’s Guide to the Essential Foods of Italy. Rachel Wharton, a food writer, also joins the program, having traveled with Lou to gather information and help write the book. Talking to Cathy about his family’s prominent background in the food industry (Lou’s great-grandfather started their business in 1903!) as well as why he decided to take on writing a book, Lou talks in great detail about making cheese and dairy products like his great-grandfather and father did. Join in for a delicious discussion on amazing foods courtesy of Italy – led by an expert! This program was brought to you by Edwards VA Ham.

“It’s not how many people we serve, it’s how we serve the people.” [14:30]

“I like to say there’s a right way to do things, a wrong way, and there’s my grandmother’s way.” [15:19]

—Lou Di Palo on Eat Your Words

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Episode 199: Moonshine: A Cultural History of America’s Infamous Liquor Sep 08, 2014

Show notes

This week on Eat Your Words, host Cathy Erway kicks off the new radio season welcoming Jaime Joyce, author of Moonshine: A Cultural History of America’s Infamous Liquor, to the program. Talking about the history, alternative nick-names, legality, and what exactly constitutes the drink, Cathy and Jaime clear up the misnomers that have surrounded moonshine throughout the years. Jaime goes on to explain the details behind the grain content that is vital to a quality moonshine, and how many distilleries are turning to their local farmers to provide ingredients, which in turn sets one moonshine’s taste apart from another. After the break, Jaime tells an interesting tale of the “Moonshine Conspiracy Trial of 1935” that truly proves how moonshine has implemented itself into the history of the United States. Tune in for an info-packed episode and to find out the future of moonshine! This program was brought to you by The International Culinary Center.

“It can be made with different grains. It can be made with corn, a moonshine can be made with rye… quinoa. The grain will also impart a slightly different flavor. [8:50]

“It wasn’t just like like “hey, let’s have fun and make this booze,” it was really a way in the Great Depression to support families.” [11:35]

—Jaime Joyce on Eat Your Words

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Episode 198: James Casey Aug 25, 2014

Show notes

How can print media stand out in 2014? What sets a publication apart from its peers in an overcrowded landscape of mediocre writing and photography? Find out on a new episode of Eat Your Words as Briana Kurtz is joined by James Casey, founder and editor of Swallow Magazine. In their own words — Swallow is the anti-foodie food magazine, a palate-pleasing respite from gastronomic faddism. Each issue is akin to the perfect dinner party where the food is central to the event, but the conversation veers wildly around the table from topic to topic before eventually returning to the procession of morsels at hand. Released in a high-end format comparable to a coffee table book, Swallow ventures far beyond the culinary realm and features notable contributors more often found within the worlds of art and fashion. This program was brought to you by Edwards VA Ham.

“New York is not necessarily what New York once was. It’s living on a borrowed identity of itself, especially the East Village.” 05:30

“If you are creating a print magazine, at least in my opinion, you have to have a reason for being print.” [14:00]

–James Casey on Eat Your Words

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Episode 197: Bryant Terry Aug 18, 2014

Show notes

African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Hear from Bryant on this week’s episode of Eat Your Words as host Briana Kurtz chats with Bryant about his own vegan journey, his approach to writing books and his inspirations in the kitchen. This program was brought to you by Edwards VA Ham.

“If you consider the different groups that have made up Louisiana – the French, Spanish, Africans, Native Americans […] it truly is a hybrid cuisine that I inspire to create in my own cookbook writing.” [06:00]

–Bryant Terry on Eat Your Words

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Episode 196: Omnivore Books Aug 12, 2014

Show notes

There may be no more appropriate guest for Eat Your Words than Celia Sack of Omnivore Books. Omnivore Books is a store and shop featuring new, antiquarian, and collectible books on food and drink. Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food. They offer everything from 19th Century agricultural guides to how to start a kitchen garden in a 21st Century apartment. They also host numerous events featuring chefs and authors talking about their passions. Tune in as guest host Briana Kurtz chats with Celia about the mission of Omnivore, their collection and some of her favorite food books. This program was brought to you by Rolling Press.

“It’s been a real challenge figuring out how to sell books in this digital era.” [05:00]

“I’m constantly trying to groom new collectors. One of the best parts of this job is trying to sell books to chefs that really appreciate them.” [12:00]

“Blogs have helped a lot of authors get published. Publishers are looking for people that already have a platform and following.” [17:00]

–Celia Sack on Eat Your Words

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Episode 195: Ben Calhoun, Producer for This American Life Aug 04, 2014

Show notes

How did a story about hog rectum and calamari on public radio capture the public’s attention and win a James Beard Award? Find out on a brand new episode of Eat Your Words, as host Talia Ralph is joined by Ben Calhoun, a producer for NPR’s This American Life, who contributed the story about hog rectum to the popular public radio show. He got a tip about a meat plant selling pig intestines as fake calamari, wondered if it could be true, and decided to investigate. Tune in as Ben explains how the story came to life and shares why he became so emotionally invested in the possibility of pork bung masquerading as seafood. This program was brought to you by Consider Bardwell Farm

“I like finding all the paths to go down and chasing them all as far as they can possibly go.” [06:00]

“Pricing in American food culture ends up obscuring so many other things that are happening with those foods.” [25:00]

“The story appealed to different parts of my personality as a journalist and somebody who likes to make radio […] I love the idea of it. If you didn’t have to use the word rectum, it could be a children’s book.” [27:00]

“If you eat calamari in the United States, I can’t guarantee anything but I’d bet everything I own that you’re not eating hog rectum […] eat your calamari with confidence!” [28:00]

–Ben Calhoun on Eat Your Words

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Episode 194: The Homesick Texan Cookbook Jul 28, 2014

Show notes

Take a trip to Texas on a southern themed episode of Eat Your Words. Guest host Talia Ralph is joined by Lisa Fain, author of the popular blog Homesick Texan and the book it inspired,
The Homesick Texan Cookbook .In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you. Hear about some of her favorite regional dishes, some misconceptions about Texas cooking and a preview at what recipes readers can find in The Homesick Texan Cookbook. This program was brought to you by The International Culinary Center.

“Tex-Mex sometimes has a bad rap, but when it’s well done it can be just as delicious as any other cuisine.” [07:00]

“If you want to parlay a blog into anything you have to post on a regular basis.” [23:00]

“Beans are great on their own and chili is great on its own. It’s almost disrespectful when you combine them.” [30:00]

–Lisa Fain on Eat Your Words

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