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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 193: Fruitful: Four Seasons of Fresh Fruit Recipes Jul 21, 2014

Show notes

Who doesn’t love good, local fruit? Tune in to this week’s episode of Eat Your Words as guest host Talia Ralph chats with Sarah Huck and Brian Nicholson, the duo behind
Fruitful: Four Seasons of Fresh Fruit Recipes . Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produceâ€”and it’s not just desserts! From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York’s favorite orchard, Red Jacket Orchards, illustrated with gorgeous full-color photography throughoutâ€”but all of the fruit can be found wherever you live. This program was brought to you by Whole Foods Market.

“This is a pivotal moment in the local food movement. We’re a part of that fabric.” [06:00]

“Sustainability for us is more than just the environment. Beyond that is the fact we have to make sure decisions we make today will pay off 5-10 years from now.” [23:00]

“The local food movement is reaching an important stage in its life cycle. I think what became clear to me is that people have made this a really important topic. Customers are trying to learn more, which is great for us as a country.” [33:00]

–Brian Nicholson on Eat Your Words

“When you get a perfect apricot, there may be nothing better.” [12:00]

“If you want to know what it’s like to own a fruit farm – now’s your chance.” [35:00]

–Sarah Huck on Eat Your Words

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Episode 192: Ample Hills Creamery: The Cookbook Jul 14, 2014

Show notes

What is it about ice cream? People are head over heals with it in a way that is rarely paralleled with other foods. On a topical episode of Eat Your Words, host Talia Ralph sits down with Brian Smith and Jackie Cuscuna, co-founders of Ample Hills Creamery and co-authors of Ample Hills Creamery – The Cookbook. Find out how Brian’s past life as a writer of “monster movie” helps inform his work as an ice cream maker, learn about their plans for a new shop in Gowanus and hear what makes their cookbook stand out from its recipe-driven peers. This program was brought to you by Rolling Press.

“Growing up, ice cream was the first food love that I had. It’s uniquely American and part of our mythology.” [03:00]

“People think Ample Hills and they don’t think Brooklyn. The hills have been paved over but there used to be hills with pastures and dairy farms in Brooklyn. The name is a nice way to touch back on the history of Brooklyn.” [12:00]

–Brian Smith on Eat Your Words

“We wanted to invite people into the book the way we invite people into our shop.” [21:00]

–Jackie Cuscuna on Eat Your Words

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Episode 191: Francis Lam Jul 07, 2014

Show notes

This week on Eat Your Words, host Talia Ralph gets into the meat and grits of Southern food with Francis Lam, Top Chef judge, food writer, and the editor of Cornbread Nation 7, an anthology of the best southern food writing in recent years. From its hazy geographic boundaries to the wealth and layering of cultures and tastes, the Southern United States is more than just a spot on the map. Lam — himself a self-described honorary Southerner, hailing from New Jersey — addresses some tough questions about the Dixie and its foodways. He also shares his own misguided preconceptions and stories about Southern hospitality. Is Virginia the south? Is Miami, Florida? Are you still Southern if you’ve lived in New York for the last 10 years? Yes, yes and yes, according to this expansive collection of writing. Curious? Craving some good quality barbecue talk? Tune in to this episode for more! This program was brought to you Edwards VA Ham.

“The idea of what it means to be Southern is in a lot of ways is the idea of what it means to be American – rightly or wrongly!” [05:00]

“I’ve intellectually come to realize you can’t just broadly paint stereotypes of people and be comfortable with them. If you told me who I thought I would meet in Mississippi when I was 16, I’d be so embarrassed with what my 16 year self would say.” [12:00]

“I think Southern food has become the national regional cuisine. We like the idea that it’s a regional cuisine because it makes it seem more real. The fact that the South is perceived as being tradition minded feeds into that idea.” [29:00]

–Francis Lam on Eat Your Words

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Episode 190: The Carnivore’s Manifesto Jun 23, 2014

Show notes

The Carnivore’s Manifesto by Patrick Martins & Mike Edison. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick Martins, and it’s futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Tune in to get some insight into Patrick’s thinking and the writing process that went into creating this book. This program was sponsored by Bonnie Plants.

“Slow is how you should eat – but it’s not how you change the world. I’ve always had that NYC/immediate results attitude.” [1:00]

“Unhealthy food should never ben eaten and people should be told that – then the slow turning of the wheel will happen naturally.” [15:00]

–Patrick Martins on Eat Your Words

“We can’t always buy everything based on price point and convenient – ti’s how we got into this mess in the first place.” [24:00]

“Playing God doesn’t work – you end up with Marlon Brando walking around an island in a shower curtain. Happens every time.” [27:00]

–Mike Edison on Eat Your Words

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Episode 189: Kitchen Arts & Letters Jun 16, 2014

Show notes

This week on Eat Your Words, Briana Kurtz looks at culinary books from the bookseller’s perspective. Joining Briana in the studio is Matt Sartwell, the Managing Partner at Kitchen Arts & Letters, a culinary bookstore in Manhattan with thirty years of history. Learn how Matt’s experiences judging the James Beard Awards have trained his literary eye. Find out how the store serves professional chefs’ needs, and why small-scale publishers often offer such unique content. How does Kitchen Arts & Letters get ahold of so many imports or out-of-print titles? What food books are piquing Matt’s interest? Tune into this program to find out more! Thanks to our sponsor, The International Culinary Center. Music by The California Honeydrops.

“You can never be complacent about things you think you know about book publishing… All of the time, I’m learning what I don’t know, and learning where I need to grow.” [7:00]

— Matt Sartwell on Eat Your Words

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Episode 188: Straight From the Earth Jun 10, 2014

Show notes

As environmentally healthful and thoughtful eaters pile on the vegetables and fruits and push animal protein off their plates, the desire for more recipes showcasing fresh produce has gone sky high. On this week’s episode of Eat Your Words, Talia Ralph chats with Myra Goodman, author of Straight from the Earth: Irresistible Vegan Recipes for Everyone. Myra Goodman, and her husband Drew, founded Earthbound Farm on their 2.5 acre raspberry farm in Carmel Valley, California in 1984. They were the first to successfully market packaged salads for retail sale, and their farm grew to become the largest grower of organic produce in North America. Earthbound’s 200 growers collectively avoid the use of about 15 million pounds of conventional agricultural chemicals every year. Myra offers some great insight and perspective into vegan eating, diet choices and plant based foods. This program was brought to you by Whole Foods Market.

“I thought it was important to become a part of the plant based food revolution as well as the organic food revolution.” [02:00]

“Sometimes you can just eliminate the animal product [in recipes] and you don’t even notice.” [13:00]

“You can get saturated fats in a vegan diet.” [18:00]

“Most people when they hear the word vegan think of it as an extremist movement and a club that they don’t really want to join. We don’t want vegan to be an exclusive club, we want people to eat as many plant based foods as possible.” [22:00]

–Myra Goodman on Eat Your Words

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Episode 187: Eating Wildly Jun 02, 2014

Show notes

With the rise of interest in local ingredients, “New Nordic cuisine”, and sustainability – foraging has become quite the buzz-word. What does it actually mean to forage? What does foraging look like in a place like New York City? We find out this week on Eat Your Words, as guest-host Talia Ralph chats with Ava Chin. A native New Yorker from Flushing, Queens, Ava Chin forages throughout the five boroughs and the tri-state area, writing about her finds for places like the NY Times City Room and Saveur magazine. Her memoir Eating Wildly: Foraging for Life, Love, and the Perfect Meal (Simon & Schuster, May 2014), about being raised by a single mother and loving Chinese grandparents, reveals how foraging and the DIY-food movement helped Ava to heal up from the wound of an absent father and taught her important lessons in self-reliance. Tune in and get an insightful primer on foraging! This program was sponsored by Fairway Market.

“As a foraging when I think about edible weeds – these are the things that to me are gold. When you put a plant in the category of weed – you render it useless, it’s as if it has no purpose. But in fact, edible weeds are pretty amazing.” [03:00]

“If you can recognize a dandelion, you’ve already started on your foraging journey. It’s as simple as that.” [20:00]

–Ava Chin on Eat Your Words

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Episode 186: We The Eaters May 26, 2014

Show notes

Ellen Gustafason is serious in her mission to change how the world eats and her bio proves it. Ellen is a sustainable food system activist, author, innovator and social entrepreneur. Her first book, “We the Eaters: If We Change Dinner, We Can Change the World” is being published by Rodale Press in May 2014. She is the Co-Founder of Food Tank: the Food Think Tank, with Danielle Nierenberg. She is also founder of a small sustainable home goods company called the Apron Project. Before the launch of Food Tank, Ellen founded the 30 Project, a campaign that has helped to change the conversation about the global food system by connecting hunger and obesity. She is also the creator of the ChangeDinner campaign and HealthClass2.0, which are helping individuals change the food system at dinner tables and in schools. Ellen Gustafason is this week’s guest on Eat Your Words. She chats with guest host Briana Kurtz about the book, her various projects and what’s wrong with the way the world is eating. This program was sponsored by Cain Vineyard & Winery.

“The American food system has literally spread to every corner of the planet.” [03:00]

“[Food waste] is built into our system from farm to refrigerator. It’s something a lot of eaters don’t realize. We have to really re-think what kind of food chain we want if this kind of waste is built in. This is where some of the altenerative buying systems have been successful – people would rather buy direct from a farmer and know there’s no waste involved.” [24:00]

“The food system is one of the least free market capitalist systems we have.” [24:00]

“I love how democratized cooking has become because of the internet.” [25:00]

–Ellen Gustafason

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Episode 185: Fried & True May 19, 2014

Show notes

Who doesn’t love fried chicken? One of America’s premiere comfort food’s has been undergoing a serious renaissance over the past few years – and today on Eat Your Words, guest host Briana Kurtz talks fried chicken with Lee Schrager and Adeena Sussman, co-authors of “Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides”. The book leaves no stone unturned, or bird uncooked, covering everything from history to recipes in attempt to give readers a full understanding of the beloved crispy poultry dish. From Nashville to New Orleans – learn about the geography, tradition and technique behind fried chicken on a delicious episode of Eat Your Words!. This program was sponsored by Whole Foods Market.

“Fried chicken originally came from Scotland and made it’s way to the South. Once it got to the South, it became a staple of the comfort food diet.” [03:00]

–Lee Schrager on Eat Your Words

“Cooking is like computer coding – one difference can make a complete change in the final product.” [05:00]

–Adeena Sussman on Eat Your Words

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Episode 184: The Big Fat Surprise May 12, 2014

Show notes

Low-fat, non-fat and “heart healthy”.. we’ve heard it all. Americans are constantly avoiding the “f” word to try and stay fit and healthy, but should fat be an essential part of a healthy diet? Nina Taicholz thinks so. She’s the author of “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet”, and she’s this week’s guest on Eat Your Words with guest-host Talia Ralph. How did we start to think that saturated fat was bad for us? Why are fad diets constantly proven wrong? Can you finally feel good about putting mountains of butter on your toast? Tune in and find out on a fat-friendly edition of Eat Your Words. This program was sponsored by The International Culinary Center.

“Fat is the nutrient that’s been targeted the most – and I’ve realized that all of our nutrition recommendations over the past 50 years have turned out to be wrong!” [03:00]

“This story [of low-fat diets] is a failure of scientists – good intentioned men who really wanted to solve the heart disease epidemic, believed this is the best possible solution and jumped the gun before it was ready.” [11:00]

“There’s a small group of nutrition aristocrats who control all the expert panels and are in charge of all the studies. They control the nutrition agenda in the country.” [14:00]

“My book is not a diet book – it’s a book of science and history.” [20:00]

–Nina Taicholz on Eat Your Words

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