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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 163: Flour, Too Sep 16, 2013

Show notes

Joanne Chang is highlighting the savory side of her bakery and café, Flour, in her new cookbook called Flour, Too. This week on Eat Your Words, Cathy Erway chats with Joanne about her Taiwanese roots and her family’s focus on eating. How did Joanne’s family food ways influence her notions of dining? Learn about Flour’s expansion throughout Boston. Why did Joanne dive into the restaurant business after studying math and economics at Harvard University? Flour, Too features tasty dishes such as fried focaccia and hot and sour soup with photographs by HRN’s Michael Harlan Turkell! Later, tune into this program to hear Joanne’s opinions regarding culinary school. This program has been brought to you by Whole Foods. Music has been provided by The California Honeydrops.

“I never thought we would open a second location… or a third or fourth! We found ourselves so busy, and there so many employees that wanted to stay within the bakery, but there was no space for them to grow.” [19:15]

“It’s so high-volume at times that it is hard to slow down and appreciate what we do.” [20:00]

— Joanne Chang on Eat Your Words

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Episode 162: Saucy in South Florida Aug 26, 2013

Show notes

Cathy Erway is talking movement in Miami with Saucy‘s Kristen Taylor! Tune into this episode to hear Kristen Taylor talk about her indie food publication, and why she decided to enter the world of print in the digital age. Hear about Kristen’s time in South Florida, and how the chaos of the area inspires so much great food and agriculture. How does the notion of seasonal eating differ in tropical climates? Later, hear what other small publishers inspire Kristen’s work. Find out about past issues of Saucy, and hear a few of Kristen’s food photography tips! Thanks to our sponsor, Consider Bardwell. Thanks to The California Honeydrops for today’s music.

“South Florida is lawless; they do their own thing. But because it’s tropical, people grow all of these strange fruits and melons that I didn’t associate with the United States. Because it’s so lawless, people are growing all of these heirloom varieties to see if they’ll grow, and they do!” [5:00]

“Food let’s us talk about everything.” [8:10]

— Kristen Taylor on Eat Your Words

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Episode 161: Eat Your Vegetables Aug 19, 2013

Show notes

Are you a single cook looking to eat more vegetables? Tune into this week’s episode of Eat Your Words to hear from Eat Your Vegetable author Joe Yonan! Cathy Erway calls Joe to talk about how he got the idea for the book through writing a column. Find out why Joe thinks cooking shouldn’t be intimidating, and why he offers simple recipes for rice and beans. Joe gives a few tips for dealing with fresh herbs at home, and shares his opinions about imitation meat products. What does Joe think about the recent lab-produced hamburger? How has Joe’s vegetable-based diet influence his lifestyle? Find out all of this and more on this week’s episode of Eat Your Words! Thanks to our sponsor, Whole Foods. Thanks to The California Honeydrops for today’s music.

“People think that cooking is really hard. It can be hard depending on your ambitions, but it doesn’t need to be hard, and it doesn’t take that much time. If it does take time, that’s okay! I think we prioritize in the wrong ways.” [6:10]

— Joe Yonan on Eat Your Words

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Episode 160: Aliya LeeKong Aug 12, 2013

Show notes

This week on Eat Your Words, Chef Aliya LeeKong joins us via phone to talk to us about her latest book, Exotic Table: Flavors, inspiration, and recipies from around the world–to your kitchen. Known as the professional home cook, Aliya talks to us about being respectful to traditional cooking, and influencing certain techniques and ingredients into your personal recipes. Although a classically trained chef, having spent time in the kitchens of Jean Georges, Devi, and Per Se and now a Chef and Culinary Creative Director at Junoon in New York City, her love of cooking begins in the home – creating surprising and delicious dishes for my family and friends. Wondering how to put some exotic influences into your home cooking? Interested in a Mexican chocolate loaf cake, a fresh pomegranate molasses, or an amazing chicken & biscuits? Tune-in to learn more about these recipes, and the book itself! This program has been sponsored by Whole Foods Market. Thanks to
The California Honeydrops for today’s music.

“I think food tastes different in different hands, and I think my mom’s cooking carries the most comfort.” [5:03]

“There’s a moving away from really technical cuisine, to more casual. You’re seeing a lot of chefs wanting to open something small and represent something they love to eat.” [25:10]

— Aliya LeeKong on Eat Your Words

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Episode 159: My Berlin Kitchen Aug 05, 2013

Show notes

Luisa Weiss has been writing about her life and food through her blog “The Wednesday Chef” for eight years. Now, her first book, My Berlin Kitchen, is being released as a paperback. This week on Eat Your Words, Cathy Erway talks with Luisa about her journey as a writer. How does blogging differ from writing a book? Find out how food blogs have evolved since Luisa’s start in 2005. Hear Cathy and Luisa dish on comfort foods, and the differences in eating patterns in other countries. How do the recipes in My Berlin Kitchen stand out against those in food magazines? Tune in and learn more about Germans’ love for white asparagus and salty breakfast foods. This show has been sponsored by Whole Foods. Thanks to The California Honeydrops for today’s music.

“I’m a sucker for beauty. If there’s good writing, and there’s good photography, I’m there.” [10:45]

“When I think about what comfort food is to me, I think about the food that I used to eat when I was in New York… it’s food that I crave that I can’t get here.” [15:25]

— Luisa Weiss on Eat Your Words

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Episode 158: The Catch Jul 29, 2013

Show notes

Ben Sargent and Peter Kaminsky met on the piers of New York City. They teamed up and wrote The Catch, a book of sea-to-table recipes. Tune into this episode of Eat Your Words to hear Cathy talk with Ben, Peter- and Ben’s alter ego, Doctor Klaw. Find out about Ben’s history in the world of seafood. Ben has been involved with The Cooking Channel, and has served lobster rolls out of his garage; why did he decide to team up with Peter to write this book? Learn more about the seasonality of fishing in New York City, and if fish from the East River is safe to eat. Why are farmed fish hurting the lifecycles of the ocean? Tune into this episode of Eat Your Words to hear more about overfishing, hipster fishmongers, and more! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to The California Honeydrops for today’s music.

“Suddenly I had this idea to put my grandfather’s chowders and surfboards together and hang out in my garage. I couldn’t sell enough surfboards, so that’s where the chowder idea came from.” [9:15]

— Ben Sargent on Eat Your Words

“The problem with farmed fish, even if they’re raised right, is that you’re taking the small fish out of the food system, and you’re starving the bigger fish.” [18:00]

— Peter Kaminsky on Eat Your Words

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Episode 157: Greenmarket to Gotham Jul 22, 2013

Show notes

Learn more about the relationship between farmers and chefs with Alfred Portale’s new recipe journal, Greenmarket to Gotham. On this week’s episode of Eat Your Words, Cathy Erway is joined in the studio by Alfred Portale; Gotham Bar & Grill’s Managaging Partner, Bret Csencsitz; and GrowNYC’s Operations Director, David Hughes. Gotham Bar & Grill and GrowNYC’s Greenmarkets are both long-standing NYC food institutions. Find out how the food landscape has changed in the city since the 80s. Why did Alfred want to highlight the Greenmarket in his new book, and why are chefs so driven by ingredients? Find out how Alfred translates restaurant recipes for home kitchens. What’s the next trendy ingredient that we’ll see at Greenmarket stands? Thanks to our sponsor, Whole Foods. Today’s music has been provided by The California Honeydrops.

“For chefs, a major source of inspiration is our ingredients… It made sense to me to walk through the market. I would think about changes to the menu and be inspired by the farmers’ ingredients. It made sense to buy from the Greenmarket because we’re so close.” [7:10]

— Chef Alfred Portale on Eat Your Words

“The accessibility of quality ingredients is much better today. The unique thing about the Greenmarket is the relationship that has evolved between the chef and the farmer.” [11:45]

— Bret Csencsitz on Eat Your Words

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Episode 156: Raising Dough Jul 08, 2013

Show notes

Learn how to finance and support your small food business with Elizabeth Ãœ’s Raising Dough! This week on Eat Your Words, Cathy Erway calls Elizabeth to talk about the book, and ways for small food businesses to raise money. Hear how access to capital for food startups is just as important as land access for farmers and the food system as a whole. Learn the ‘ins and outs’ of crowdsourcing, and why it’s wise for food startups to get involved with their customer base. Can crowdfunding campaigns be too successful? Get your business chops ready; it’s time for Eat Your Words! Thanks to our sponsor, Whole Foods. Today’s music has been provided by The California Honeydrops.

“One of my favorite aspects of crowdfunding is that instead of talking to one underwriter at a bank… you’re really engaging your customer base, and these people will support you over time.” [10:50]

— Elizabeth Ãœ on Eat Your Words

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Episode 155: Avocados with Gaby Dalkin Jul 01, 2013

Show notes

Avocados? Absolutely, this week on Eat Your Words, Cathy Erway calls in to HRN’s Eddie Shumard to talk avocados and guacamole with Gaby Dalkin, author of Absolutely Avocados. Tune into this episode to hear Gaby hypothesize the reasons for the rise of the fruits popularity. Did you know that avocados are associated with fertility in some cultures? Learn about some traditional avocado recipes, and how Gaby updates them in her book. What has Gaby added to the avocado canon? Listen in to hear how Gaby has incorporated the buttery fruit into some dessert recipes. Learn more about growing avocado trees, and how avocados ripen! This program has been brought to you by BluePrint Cleanse. Thanks to The California Honeydrops for today’s music!

“Growing avocados is hard work… those trees need constant love, affection, and care.” [17:05]

— Gaby Dalkin on Eat Your Words

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Episode 154: The New Persian Kitchen Jun 17, 2013

Show notes

Persian food has always been known for it’s fresh, bright ingredients, and Louisa Shafia is here to highlight and update Persian cuisine with The New Persian Kitchen. This week on Eat Your Words, Cathy Erway calls up Louisa to talk about her family’s Iranian history, and the culture’s affinity for seasonality. Hear what recipes from the book are great for mid-summer days, and why Louisa traveled to Los Angeles for the book’s research. Learn the proper way to dissect a pomegranate, and hear about some refreshing drinks that feature rose water. Want to learn more from Louisa? Tune into this episode to hear about her upcoming events and demonstrations! This program has been sponsored by BluePrint Cleanse. Thanks to The California Honeydrops for today’s music.

“Persian food, at its essence, is about fresh ingredients… writing the book was a matter of taking Persian food back to its roots. It’s a very seasonal cuisine.” [6:50]

— Louisa Shafia on Eat Your Words

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