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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 123: With Food in Mind Sep 24, 2012

Show notes

On this week’s installment of Let’s Eat In, Cathy Erway is joined in the studio by Nicole J. Caruth of With Food in Mind, an organization driven to educate about food through the arts. Listen in to Nicole talk about her background in the art world, and why so many contemporary artists choose food as their muse. Hear about some artists that have used food and art as a means to create social change. How have iPhones changed the art of food photography? Later, Nicole and Cathy talk about With Food in Mind’s after-school program launch, and what it means for black and Latino children in New York City. Tune in to hear discussions about freeganism, as well as Let’s Eat In’s signature date meal question. This episode was sponsored by Hearst Ranch.

“When people think of dumpster diving, they think of food that has rotted already. A lot of times grocery stores and restaurants are required to throw out food that is perfectly fine to consume.” — Nicole J. Caruth on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 122: Robert Sietsema Returns Sep 17, 2012

Show notes

On this week’s episode of Let’s Eat In, Cathy Erway is once again joined by Village Voice food writer Robert Sietsema. Hear Robert and Cathy talk about regional cuisines, specifically in terms of authenticity. Hear about the phenomenon of “bistro-ization” in ethnic foods, and how substituting in local ingredients does not necessarily ruin the dish. Cathy and Robert also talk about traveling to taste certain cuisines, and why so many exotic foods are losing their novelty. Hear Robert talk about his daughter’s travels through Central and South America, and why you should avoid restaurants in many of those areas. Learn to make a date meal with three simple ingredients! This program has been brought to you by Fairway Market.

“I’ve seen food in the media go from a minor nuisance to a front-and-center obsession!”

“Things that you think are foreign and exotic are soon going to be in the Hamburger Helper aisle.”

— Robert Sietsema on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 121: Arthur Potts Dawson Sep 10, 2012

Show notes

This week, Cathy Erway is chatting with Arthur Potts Dawson- chef, restauranteur, and cookbook author- on Let’s Eat In. Arthur has just finished a cookbook entitled Eat Your Vegetables, and it promotes just what the name implies. Tune in to hear Arthur and Cathy talk about the importance of eating seasonal, and why meat should not be the centerpiece of any diet. Arthur also touches on some of the problems with the commercial meat industry, such as the use of preventative antibiotics. Also, hear about how Arthur was inspired by the Park Slope Food Coop to create The People’s Supermarket in the U.K. Learn about some of Arthur’s restaurants abroad, his affinity for upcycling, and some of his upcoming sustainability projects. Of course, don’t forget to tune in to hear about Arthur’s perfect date meal! This program has been brought to you by Hearst Ranch.

“Pay a little bit more attention to your body, and pay a little more attention to the season. Each season will deliver you a different vegetable and a different experience.”

“People, as foragers… we foraged on the seashores before we foraged in the forests!”

— Arthur Potts Dawson on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 120: Ted D’Cruz Aug 27, 2012

Show notes

On this week’s episode of Let’s Eat In, Cathy Erway is talking with Ted D’Cruz-Young, founder of Mealku. Mealku is network of home cooks that prepare meals for each other based on the ideas of cooperation and reciprocity. Essentially, Mealku is a food cooperative for cooking and eating enthusiasts. But Ted’s inspirations are not purely culinary; tune in to hear about how the industrial food system fueled the idea for Mealku, and how Ted hopes that food cooperatives put soul back into food. Learn why Mealku might be a good option for people who suffer from gluten intolerance or food allergies. Hear how one goes about joining Mealku, and why food safety is of utmost importance to the business. Of course, hear Cathy and Ted discuss date meals, as well as topics such as Italian peasant cooking and restaurant trends. This program has been sponsored by Hearst Ranch.

“I’m inspired by a lot of things, but I’m frustrated by more. I think the reality is that we have a system that is completely unsustainable. We can’t all consume and buy everything that we want.”

“Is price really the point we should be measuring nutrition?”

— Ted D’Cruz-Young on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 119: Depanneur Aug 20, 2012

Show notes

We’re talking local and artisanal retail on this week’s Let’s Eat In! On this episode, Cathy Erway is joined by Nichelina Mavros and Celia Churcher of Depanneur in Williamsburg, Brooklyn. Depanneur is located on North 3rd Street and Wythe Avenue, and specializes in fine cheese, bread, and charcuterie. Tune in to learn about Depanneur’s new “fish C.S.A.” that provides local, fresh fish right here in Brooklyn. Hear about the aims of Depanneur as a high-end bodega, with fresh sandwiches and local, real food. What’s on the shelves at Depanneur that could be a part of the ideal date meal? Tune in to this week’s Let’s Eat In to find out! This episode has been brought to you by Whole Foods.

“There’s so much amazing food going on in our neighborhood, and there’s room for everybody.” — Nichelina Mavros on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 118: Jam On with Laena McCarthy Aug 06, 2012

Show notes

On this week’s episode of Let’s Eat In, Cathy Erway is jamming out with Laena McCarthy of Anarchy In a Jar jams. Laena has been a frequent guest on Let’s Eat In; this time, Laena arrives in the studio with her new jamming how-to book, Jam On: The Craft of Canning Fruit. Tune in to this episode to hear about how Laena began jamming with her mother as a child because she didn’t have a knack for gardening. Do you know the difference between jams and jellies? Hear about the breadth of recipes and ideas that Laena includes in her book, and how to use jams in every meal! Laena makes her jams seasonally- learn some tricks that you can use at the farmer’s market to get discounted fruit! And how did Laena come up with the name “Anarchy In a Jar”? Tune in and find out! This episode has been brought to you by Hearst Ranch.

“Jam is smushed-up fruit…sometimes it has seeds in it, sometimes there are little pieces of fruit. Jelly is just the juice; it’s totally strained and you can usually see through it, even if it has a little color to it.” — Laena McCarthy on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 117: Sandor Katz Jul 30, 2012

Show notes

This week on Let’s Eat In, our host Cathy Erway is talking fermented foods with Sandor Katz. Sandor is the author of two books- Wild Fermentation and The Art of Fermentation- that are essential tomes on the health benefits and preparation of fermented foods. Wine, coffee, beer, and bread are all the result of microbial activity- so why are so many people afraid of bacteria? Tune in to listen to Sandor and Cathy talk about the importance of the so-called “food revival”, the difference between pickling and fermenting, and some of the food safety stigmas associated with at-home food fermentation. Sandor and Cathy also talk about how small amounts of fermented foods can really add flavor to otherwise bland staples like bread or rice. What is Sandor’s perfect date meal? I’ll give you a hint: it involves a delicious take on fermented classic! This episode has been brought to you by Hearst Ranch.

“By some estimates, as much as one third of all the food that human beings put into our mouths has been subjected to the transformative action of microorganisms before we eat it- and that’s what fermentation is.”

“We are only beginning to understand the importance of the bacteria in our bodies.”

— Sandor Katz on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 116: Josh Kaplan and Marc Giroux of Dassara Brooklyn Ramen Jul 23, 2012

Show notes

On this week’s episode of Let’s Eat In, host Cathy Erway is joined by owner Josh Kaplan and chef Marc Giroux of the upcoming Dassara Brooklyn Ramen in Carroll Gardens. Josh talks about his past as a line cook, and why that experience inspired him to start his own restaurant with his own rules. Hear about the emerging ramen trend in New York City, and why Josh and Marc see it as becoming another staple immigrant cuisine like pizza or sushi. Tune in to hear more about how Marc plans on tweaking traditional broths and components to create ramen that incorporates a wealth of culinary influences. Is ramen the ultimate date meal? Find out on this episode of Let’s Eat In! This program has been brought to you by HeritageRadioNetwork.org.

“We’re doing creativity within a framework. You start with a bowl of ramen, but rather than take it as this orthodoxy, we look at it as a vehicle. It’s just all these different components that you can play with, and we filter that through our sensibilities.” — Josh Kaplan on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 115: Kara Masi of The Great Hot Dog Cookoff Jul 16, 2012

Show notes

So, you know Cathy Erway as the host of Let’s Eat In, but did you know that she also makes some delicious and creative hot dogs? On this week’s episode of Let’s Eat In, Cathy is talking with Kara Masi, the organizer of The Great Hot Dog Cookoff, taking place in the Pfizer Building on Saturday, July 21st. Cathy has participated in the event for several years, making sushi hotdogs, and buns out of cucumbers. Tune in to hear Cathy and Kara discuss the origins of the event in Kara’s backyard in Fort Greene, and how the event grew to be a Brooklyn summer institution that consistently raises money for charity. Don’t listen to this episode if you’re hungry, because Cathy and Kara talk about some of the more eccentric (but scrumptious) hot dogs from past years’ cookoffs. Kara also talks about her history with underground supper clubs, and lists some of the Brooklyn-centric vendors at this year’s hot dog event. If you’re in Brooklyn this Saturday, you definitely don’t want to miss the 7th annual Great Hot Dog Cookoff! This episode has been brought to you by Tekserve.

“The chefs are really the soul of the event because they get to use their creativity, and that’s what makes it so exciting- and allows us to raise a lot of money for the Food Bank for New York City.” — Kara Masi on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 114: The Brothers Green Jul 09, 2012

Show notes

On this week’s installment of Let’s Eat In, Cathy Erway is joined by the Brothers Green, also known as Josh and Mike Greenfield. Josh and Mike have a new show on Youtube’s Hungry channel called The Brothers Green, and they’re here to talk about some of the food they have been cooking on the show, as well as the intersection of food and music. Hear about Josh and Mike’s rooftop garden at their “dorm-style” loft, where fresh pasta is plentiful and the speakers are always playing some tunes. Tune in to learn more about Hungry’s programming, as well Josh and Mike’s start in food by making flatbreads with bulk flour. Josh and Mike maintain that pizza is still the ultimate date meal; hear what they have to say about the pizza-making process, and why it’s undeniably intimate and fun. Also, hear Josh and Mike perform a song in HRN’s studio! This episode has been brought to you by The Heritage Meat Shop.

“It’s just like cooking- when you have people over you want to get them involved. It’s the same thing with music. No matter what level you’re at, whether you’ve never really done it before or you’ve been doing it for a while, anyone can play music.” — Josh Greenfield on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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