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Behind the Plate


June 2, 2016

Photo credit: Paige Green

Anna Lappé is a bestselling author and food educator, focusing on food systems and sustainability. She has started numerous highly acclaimed food sustainability projects, and her latest book was named one of the best environmental books of the year. As one of TIME magazine’s “Eco” Who’s-Who and a mother of two, Anna is a total #ladyboss.

Tell us about how you got your start as a food author and educator?
Becoming a food author and educator was kind of like going into the family business: My mother, Frances Moore Lappé, wrote her 3.5-million copy bestselling book, Diet for a Small Planet, more than 40 years ago when she was 26 and has been a leading voice in addressing the root causes of hunger ever since. I never thought this would be my career, though. In fact, I had graduated from Brown and was getting a masters at Columbia on a path to work in public education and economic development, when I leapt at the chance to help my mom write a sequel to Diet. The process ultimately led to my first book, Hope’s Edge, and a journey around the world with my mother that sparked a lifelong passion for promoting food justice, sustainable food systems and a world where everyone everywhere has access to life-supporting foods.

How do you define good food?
Good food is healthy; it supports local economies; it’s raised in ways that promote environmental sustainability, biodiversity and animal welfare alongside worker well being. Not so coincidentally these are the five values at the heart of the Good Food Purchasing Policy, which I am working to help expand from the city of Los Angeles… to the rest of the country!

We just launched our second #NoFoodWaste campaign. What are some #NoFoodWaste practices that you incorporate into your daily life?
On a weekly basis, I try to make “dinners from the back of the fridge,” incorporating leftovers or wilting produce into some delicious dish. Luckily, there are countless ways to do so: revive old veggies in a pot of risotto; make a fresh stock with old onions; cook a soup with yesterday’s broccoli. The list goes on. In addition, we try as much as possible to cook from whole foods: packaging is one of the biggest forms of “food” waste we can kick out of our home.

Your book Diet For A Hot Planet addresses the climate crisis in relation to our food system. What’s one aspect of our diet that really needs to change?
By “our” if you mean the average American, the one aspect of our diet that could stand to change—and it would be a boon to both our waistline and the environment—is the amount of meat and dairy we consume. Americans consume three times more meat and dairy than the global average, with over half of that coming from red meat. (Check out this white paper from the Culinary Institute of America and their new project called The Protein Flip.) From the environmental impact of industrial meat production to the inhumane treatment of the workers in the industry, there are countless reasons to reduce our consumption. Thankfully, there is a growing market of sustainably produced meat and dairy, so consumers can choose, should they want to, less but better meat.

Who is your food inspiration?
My kids. It’s cliché, I know, but my two daughters are my inspiration: I see how happy and healthy they are eating nutritious and sustainably grown food and so I fight hard every day to ensure they can have access to food that nourishes them and so that our food system brings more of this kind of food to more kids.

Tell us about the Small Planet Fund.
My mother and I started the Fund in 2002 on the heels of our research for Hope’s Edge. We were so inspired by the groups we met on the ground; we wanted to give back—and more than just a book. We ran the Fund as a project of love for years, hosting an annual party at a friend’s loft in SoHo. For the past six years, we’ve received an annual grant from an anonymous donor to support the most exciting change agents we can find. All told, we’ve given away more than $1 million since our very humble beginnings.

What’s the most challenging moment you’ve had?
There are challenges, sure, to the work I do. My colleagues and I are going up against some of the most ruthless and deep-pocketed corporations out there. (Don’t believe me, check out examples of these companies infiltrating grassroots groups, and pounding farmers and non-profits with lawsuits and attacks—and those are just two of many). But I don’t pretend my job is “difficult” in the truest sense of that word: Difficult are the jobs of the Tyson poultry processors who risk injury and death every day on ever-faster processing lines. Difficult are the jobs of farmworkers who toil in the hot sun, who risk sexual assault and harassment to do their work and are rarely fairly compensated. Those jobs, and the more than 20 million other in the U.S. food industry, are truly difficult.

Food issues have barely made it into the race for President. If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
Yes, the candidates—all of them—have been mostly mute when it comes to food. Though I would argue many of the topics that have gotten some attention—energy, climate change, fracking—are also food issues. There are so many issues that need to be addressed, but if I could have them consider one, it would be to promote across the country—in ever municipality and school district—what’s known as the Good Food Purchasing Policy. The Policy, developed by the LA Food Policy Council, and passed there in 2012, allows vendors for government contracts to be evaluated along five core values: nutrition, local economies, animal welfare, the environment and worker well being. This policy has unleashed millions of dollars for the kind of food we all should be eating and farmers should be producing. Embraced nationwide it would spark the food system changes so desperately needed; from getting antibiotics out of meat production, to boosting the wages of food sector workers and more.


You launched your annual Real Food Films contest three years ago. What have you learned from the submissions you have received?
Wow. So much. When we launched the Real Food Films competition three years ago for short videos under four minutes, I was honestly afraid we might just get a handful of entries from hipsters in Brooklyn making odes to their artisanal kombucha. What we’ve received has blown us away: more than 400 films from dozens of countries. 260 Pop-Up Film Fests have been hosted from Denmark to New Zealand and across the United States. We’ve discovered countless stories of farmers and communities bringing to life a food system that’s better for our bodies, producers and the planet. Now, we’ve got a library of more than 70 films online that anyone anywhere can watch and get inspired by—and not one of them is about bespoke kombucha.

What’s one of your first (and most memorable) interactions with food?
Hmmm… that one really makes me think. I’m guessing it would to be the boiled cabbage and rugelah my great-grandmother Hench would make for my brother and me. When we would visit her small apartment in New Jersey, the smell of the cabbage would waft down the hall before we even rung the doorbell and would envelop us along with her huge bear hugs. The smells and the tastes connected me to my family and to our great-grandparents who had made their way from the eastern borders of Poland across the continents and the ocean to Ellis Island.

You have a project called Food MythBusters—what are your favorite three myths that you’ve busted?
My favorite big myths pushed by farm chemical giants like Syngenta, agribusiness companies like Cargill and junk food peddlers like Pepsi include: “We need industrial agriculture to feed the world.” “Organic food is no better for you than chemically grown food.” “Junk food marketing to kids is harmless free speech.” We launched Food MythBusters to fight back against these myths.

If you weren’t doing what you’re doing, what would you be doing?
I would be a singer in a rock band. I can’t carry a tune or remember lyrics to songs, so it would not be very successful.

What was your biggest #foodfail?
When I moved to California after 17 years in New York City, I finally had a kitchen and dining room big enough to host family holidays—and we’ve hosted Christmas dinner ever since. There have been a few mishaps. One such #foodfail: I was making my favorite apple pie and just about to throw the apples tossed with cinnamon, lemon zest and sugar onto the awaiting pastry dough, when I sneakily grabbed a slice to enjoy. Luckily, it turns out: the bulk sugar I had pulled from my pantry was actually bulk salt and the entire bowl of apples was ruined. A few phone calls later and a sister saved the day: dessert was on its way and the apple pie was never missed.

What’s always in your fridge? How do you use it?
Sriracha. On everything.

What’s your favorite meal-on-the-go?
Nuts. No recipe required.

Favorite new recipe?
My favorite new recipe is the soba noodle soup from Mark Bittman’s new (wonderful) cookbook, The Kitchen Matrix. When my kids took the first sip, they both looked up wide-eyed and happy. The little one said: “Mom… I love you.”



February 26, 2016

#KitchenTips and more!

Photo @Cathyerway

    1. Learning how to poach eggs! Anyone have tips?
      post by @Rachna (14 comments, 5 likes)
    2. Battle of Brussels
      post by @rescuechocolate (13 comments, 12 likes)
    3. Raw vegan cabbage ideas?
      post by @JenniferDoscher (12 comments, 9 likes)
    4. Apparently you can eat the pit of an avocado! Has anyone tried it?
      post by @lauren (12 comments, 16 likes)
    5. Starting an Urban Ag Business Workshop
      post by @brooklyngrange (11 comments, 19 likes)
    6. Why you should use raw sweet potato in smoothies
      post by @lauren (11 comments, 15 likes)
    7. What is your quick go-to dinner?
      post by @tinabeans (10 comments, 6 likes)
    8. Why Cakes Crack (& How to Prevent It)
      post by @Rachna (9 comments, 9 likes)
    9. Love hard boiled eggs, but have a hard time taking the shell off. Any good tricks to share with me?
      post by @SimplySeema (9 comments, 4 likes)
    10. What to do with watermelon radishes
      post by @Cathyerway (8 comments, 21 likes)


    Photo @brittanymbarton

    It may still be winter, but Foodstanders are fully embracing ways to eat foods that are grown and produced locally. And March is right around the corner, so local farms are ramping up for their 2016 CSA shares. How are you going to #BeALocal?

    1. I’m challenging everyone to make at least one meal per month with 100% local ingredients. How many meals can you make?
      post by @brittanymbarton (10 comments, 19 likes)
    2. Bhumi farms organic produce delivered right to your front door in BK or the Hamptons
      post by @bhumifarms (7 comments, 16 likes)
    3. FREE Tomato Jam with the purchase of a Katchkie Farm CSA share tomorrow!
      post by @suzannah (5 comments, 10 likes)
    4. Last night’s dinner made entirely with Local Roots CSA ingredients
      post by @localrootsnyc (6 comments, 9 likes)
    5. Campus raised duck, Barber’s farm kale, cannellini beans and black currant jus. Everything sourced locally and produced by my Farm to Table class at SUNY Cobleskill.
      post by @MLapi (3 comments, 9 likes)
    Event Guide

    Your Weekly Guide to Good Food Events- October 5th- October 11th

    October 6, 2015

    What we’re reading this week…

    Current events in food + food for thought!
    >The Decline of “Big Soda” – The drop in soda consumption represents the single largest change in the American diet in the last decade.

    >Taking The Heat: Is Foodie Culture Making Room For Female Chefs?

    >What’s up, Doc? The CEO of Bolthouse Farms on Making Carrots Cool

     National Event Pick:

    Wed, Oct 7th, 12PM ET
    Online Webinar

    Food Tank Webinar Series: A Food-Based Approach to Address Malnutrition
    The next installment of Food Tank’s Exclusive Webinar Series will feature Gianna Bonis-Profumo, Young Earth Solutions (YES) Ambassador at The Barilla Center for Food & Nutrition (BCFN).  Bonis-Profumo will present information on how food-based approaches and nutrition-sensitive agricultural programs can address malnutrition in developing countries. A project that combines both frameworks will be showcased, the Food and Nutrition Hub, which aims to empower women to prevent malnutrition in a sustainable manner. This project idea won the BCFN YES contest in December 2014.

    NYC Events:

    1. Tues, Oct 6th, 6:30PM-9:30PM
    Midtown Loft | 267 5th Avenue at 29th Street. 11th Floor| Manhattan

    Fall Gala: Great Chefs Cook for Healthy School Food
    Hungry kids need healthy food! Support the Coalition for Healthy School Food at their Fall Gala, which will feature a plant-based tasting featuring incredible chefs and restaurants (and shoutout to Foodstander @simplywithout who is on the host committee!)  The Coalition for Healthy School Food is a nonprofit that introduces plant-based foods and nutrition education in schools to educate the whole school community.  There will be raffles, a silent auction, and gift bags.  Tickets are $125.  

    2. Tues, Oct 6th, 6:30PM-11:00PM
    The Cathedral Church of Saint John the Divine| 1047 Amsterdam Avenue at 112th Street| Manhattan
    Enter the Conversation: The Food Bargain

    Mother Jones presents food and agricultural correspondent Tom Philpott in conversation with urban farmer and community activist Karen Washington and award winning restaurateur, author, and head judge of Top Chef Tom Colicchio, for an in-depth discussion of the contemporary food movement. Local and small-scale models for sustainable food production have moved into the mainstream- this panel of experts will evaluate their accessibility, and explore potential next steps to expand the impact healthy, affordable, culturally diverse food systems can make on our communities.

    3. Thurs, Oct 8th, 6:30PM-9:00PM
    Berg’n| 899 Bergen Street| Brooklyn

    Food Book Party: Gay Food 101
    From our Foodstand friends @FoodBookFair! Is there a gay sensibility in food? How have queer culinary tastemakers changed what we eat and drink, from James Beard to Craig Claiborne to Big Gay Ice Cream? Why is it important to think about gender and sexuality when it comes to food (or the food service industry)? And what makes food gay anyway? Gay Food 101 explores the intersection of gay culture and food culture, in restaurants, aesthetics and food media. The event centers on a moderated conversation between diverse voices in the community, featuring two new magazines that celebrate the queer aspects of food culture, Mouthfeel and Jarry, plus writer John Birdsall and Put A Egg On It editor Sarah Keough. AND: Delicious food and drink available for sale at Berg’n.  and a curated selection of books by Greenlight Bookstore. Tickets are $10- one free beer included. 

    4. Thurs, Oct 8th, 7PM-9:30PM
    1204 Broadway, 4th Floor| Manhattan

    Chef Showdown #3 – A Komeeda Kollaboration
    A collaborative effort by Peatix and (Foodstander!) Komeeda, Chef Showdown aims to provide a platform for new and ambitious chefs to showcase their creative talents via a social and interactive evening. The event will bring together three innovative chefs and food lovers (a.k.a. you!), for a night of bites, drinks and conversation.  Three chefs will each be creating two bite-sized appetizers reflecting their creative abilities. You, the audience, will taste, critique and judge each bite based on creativity, presentation and taste. The winner will be crowned the Showdown Champion! Tickets are $25 Online,  $30 Cash At Door.  Ticket includes all six bites, beer/wine, welcome hors d’oeuvres and the opportunity to vote for the Chef Showdown #3 winner.

    5. Fri, Oct 9th- Sun Oct 11th DigitalOcean| 101 6th Avenue| Manhattan
    Startup Weekend: New York City Food Edition
    Startup Weekends are 54-hour events designed to provide superior experiential education for technical and non-technical entrepreneurs. Beginning with Friday night pitches and continuing through brainstorming, business plan development, and basic prototype creation, Startup Weekends culminate in Sunday night demos and presentations. The goal for this event is to connect people who are passionate and want to tackle the tough challenges in the food industry, all while learning-by-doing, firsthand, what makes a business successful. Tickets are $99.  

    Got a feature idea for us? Drop us a line.

    Event Guide

    Your Weekly Guide to Good Food Events: September 28th- October 4th

    September 28, 2015

    What we’re reading this week…

    Current events in food + food for thought!

    >NPR’s coverage of the new book, Ingredients: A Visual Exploration of 75 Food Additives and 25 Food Products

    >Judge Strikes Down New York City’s Ban on Foam Food Containers

    National Event Pick: 

    Tues, Sept 29th, 1PMET
    #HealthTalk: Common Kitchen Mistakes That Can Make You Sick: Twitter Chat 

    Are you up on the healthiest food practices?  The Centers for Disease Control and Prevention estimates that 1 in 6 Americans get sick from foodborne illnesses each year. These diseases may be invisible to the naked eye, but they hide on kitchen surfaces, knives, utensils, and other places. The good news is that you can prevent their spread and protect your health by following some basic food safety practices, like washing your hands, using separate cutting boards for vegetables and raw meat and poultry, and cooking and chilling foods at the right temperature. Join a twitter chat with Bonnie Taub-Dix, RDN, owner of; David W. Plunkett, JD, JM, senior staff attorney for the food safety program at the Center for Science in the Public Interest (CSPI); and Johannah Sakimura, Everyday Health nutrition columnist.  

    NYC Events:

    1. Mon, Sept 28th, 6:30PM-8:30PM
    UrbanSpace Vanderbilt | 230 Park Ave, at 45th St and Vanderbilt Ave| Manhattan
    Markets: Past and Future

    Calling all those interested in markets! Join UrbanSpace for their debut event at UrbanSpace Vanderbilt, as they host four international practitioners in the art of creating multi-tenanted markets. Speakers will engage around the past and future of markets, and how markets are changing the face of the restaurant and retail world today. Tickets are $20, redeemable for a $20 food voucher at the door, which can be used at any of the UrbanSpace Vanderbilt booths. 

    2.Tues, Sept 29th, 7:30PM-9:30PM
    Runner & Stone| 285 Third Avenue, between Carol & President|Brooklyn

    The Brooklyn Slur: Runner & Stone
    Get your happy hour pants on! It’s Slow Food NYC’s monthly happy hour, this time held at Runner & Stone, the neighborhood bakery, restaurant, and bar that believes cooking and eating are communal activities that connect people to one another. The convivial atmosphere features a menu focused on local, seasonal ingredients that are grown, produced, packaged and transported in a responsible manner. Free to attend! 

    3. Wed, Sept 30th, 7PM
    92Y| Lexington Ave at 92nd St| Manhattan
    Talking about Cakes:Claire Ptak of London’s Violet Bakery and Elisabeth Prueitt of Tartine and Blue Bottle Coffee with Bon Appétit Magazine’s Christine Muhlke

    A California native, Claire Ptak worked as a pastry chef for Alice Waters at Chez Paniesse before moving to London and opening Violet, a bijou cake shop and café. Jamie Oliver has called her his “favourite cake maker in the whole world.” She talks about launching and maintaining a successful baking business with James Beard Award winner Elisabeth Prueitt, executive pastry chef of Tartine and Blue Bottle Coffee, and author of Tartine. Claire Ptak will be signing copies of The Violet Bakery Cookbook and Elisabeth Prueitt will be signing copies of Tartine following the event. Tickets are $32.
    4. Thurs, Oct 1st, 7PM-9:30PM
    LMHQ|150 Broadway, 20th Floor| Manhattan
    Food+ Tech Meetup: The Business of Alternative Protein

    Are insects, cultured meat and meal replacement powders the key to building a better food future? Decide for yourself at this month’s Food+Tech Meetup. We’ll hear from five alternative protein pioneers who are working to catapult a healthier and more sustainable food system from farm to fork. You’ll get an inside look at their companies’ business models, products, challenges and lessons learned. There will also be networking, and lots of drinks and nibbles.  Tickets are $25. 

    5. Sun, Oct 4th, 7:30PM92Y, Buttenwieser Hall| Lexington Ave at 92nd St| Manhattan
    Bobby Flay and Sam Sifton: The “Throwdown” Star Serves It Up

    Part of 92Y’s Kitchen Art and Letters Series. Chef, restaurateur, bestselling author and TV star Bobby Flay is renowned for his skills at the grill, but since 2010 he has also been sharing his other passion with television viewers: brunch. He’ll dish about his favorite meal with New York Times food critic Sam Sifton, timed to the publication of Flay’s latest book, Brunch @ Bobby’s. Join us as the two talk shop and delve into Flay’s delicious takes on brunch classics from lip-smacking cocktails to pancakes and pastries.  Tickets are $36.  

    Got a feature idea for us? Drop us a line.


    Out of the Ordinary Top Posts of the Week!

    August 28, 2015


    Mokalocks When you can’t decide which kind of toast to have for breakfast: Heirloom tomato, mayo & edible flowers. Brie, peach & honey. Kalamata, shallots & micro basil. Brie & jam. Avocado, wasabi mayo, furikake & yuzu powder. Nutella, strawberries & blueberries. Peanut butter, banana & red currant.



    JenniferEmilson Building my breakfast stack, layer by layer.

    Ingredients: Quinoa, tomato, avocado, egg, micro arugula, radicchio




    Mokalocks Market beauties




    Hannah Probably one of the better sandwiches I’ve had– Build your own at The Natural Sisters Cafe near Joshua Tree. You might even find yourself sitting next to Terry Richardson as you eat it, as we did… #awkwardeats

    Ingredients: Avocado, cheddar cheese, grapes, hummus, romaine lettuce, red quinoa, alfalfa sprouts


    henrydonahue Growing their own peppers at the food trucks in Portland. Great breakfast burrito!

    Ingredients: Poblano peppers

    Ingredient Feature

    Strawberry fields forever

    June 9, 2015

    We know– you can’t contain yourself either. Strawberries hit most most markets on the east coast and in the midwest US this week and the frenzy has begun. So break out your favorite fresh strawberry recipes, plan a trip to pick your own, stock up at the market, or hunt for them on your favorite menus – in salads, desserts, cocktails, and everything in between. Before you devour these nuggets of sweetness, get to know them a bit better: 

    • Wearing their hearts (or seeds) on their sleeves– Strawberries are the only fruit to have their seeds on the outside!
    • Not actually a berry! Because berries have their seeds on the inside.  Who would have thunk?
    • A rose by any other name- Strawberries are actually part of the rose family, and strawberry bushes do smell as sweet!
    • So berry popular– Americans eat an average of 3.5 pounds of strawberries each per year. Plus, a study of nine-year-olds showed that more than half picked them as their fave fruit. 

    + Tips for enjoying:

    • Picking: pinch the stem about half an inch above the fruit with your thumbnail and twist to sever.
    • Storing: don’t pre-wash. Store strawberries in the fridge — single layer on a dry paper towel in an air tight container.
    • Purchasing: Strawberries are on the Dirty Dozen list, meaning they absorb more pesticides than other produce. When possible, get organic strawberries that are either certified or from farms that use organic practices.

    Adapted from: Food Republic and Strawberry Plants

    Featured Strawberry Recipes from Foodstand Posts!

    Strawberry + Coconut Pistachio Tart

    eatrealfood Strawberry + Pistachio tart. Full recipe on eatrealfoodnyc.comHomemade

    Ingredients: 1 cup raw pistachios; 1/2 to 1 cup of medjool dates (depending on how sweet you like it); 1/2 cup shredded coconut; 2 tbsp coconut oil; 1/2 bucket of strawberries (give or take); big handful of fresh mint; COYO (you could whip some coconut cream if you don’t have access to COYO)

    Method: Throw all of the ingredients except the COYO and the strawberries into a food processor and mix until smooth.  Press into a 9″ tart tin and transfer to the fridge.  Slice the strawberries thinly and set aside.  Pull the base out of the fridge and spread a thin layer of COYO even on the top, then add the strawberries in any design you like. You have to act pretty fast with this step though as the base will start to “melt” if it is out of the fridge for too long.  Serve with an afternoon cup of tea.

    Adapted from: eatrealfood 

    Strawberry + Chèvre Ice Cream

    Kenanhill Strawberry + goat cheese ice cream made with local, organic ingredients. Recipe on TGIF 🙂 #foodrevolutionday

    Ingredients:1/2 lb strawberries; 1/4+ 1/8 cup honey, divided; 2 cups cream; 1 cup whole milk; 3-5 oz plain chévre (fresh goat cheese)

    Method:  Remove hulls from strawberries and halve. Mash berries by either placing in a resealable plastic bag and mashing with the heel of your hand, or with a potato masher in a bowl.  Place mashed strawberries in small bowl and mix in 1/8 cup honey.  Step aside to macerate for at least 30 mins. In a medium saucepan, heat the cream and whole milk with remaining honey over medium heat. Stir until honey dissolves and mixture is almost to a boil. Remove from heat. Stir in 3-5 oz plain chévre (to taste) until melted.  Pour mixture into a shallow bowl or dish. Allow ice cream base to cool for a few mins at room temperature.  Cover both the strawberries and base and place in the fridge for at least 1-2 hours or until completely chilled. Once cooled, mix strawberries (and all the juices!) into base.  Process according to your ice cream churn’s instructions. Remove ice cream from churn and freeze for 4 hours, or until solid. Garnish with fresh strawberries, mint leaves, or balsamic glaze and serve.

    Adapted from: Kitchen 1204


    Strawberry Cheesecake Sponge Cake

    BellyRumbles This strawberry cheesecake sponge cake is just so pretty. Recipe can be found here 

    Ingredients: For sponge cake: 8 eggs, room temperature; pinch of salt; 330g caster sugar; 360g self raising flour; 120ml milk; 40g butter; For strawberry puree: 500g strawberries, chopped; 110g caster sugar; For Strawberry Cheesecake filling: 500g Philadelphia Block cream cheese, room temperature; 500ml strawberry puree; 3 tsp gelatine powder; To decorate: 300ml of whipped cream; extra strawberries and flowers

    Method: This recipe requires about 3-4 hours.  Full recipe at: BellyRumbles.

    Adapted from: BellyRumbles

    More Strawberries around Foodstand

    shannonvittoria Strawberry Rhubarb Compote - thanks @nhoesterey17 for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!

    shannonvittoria Strawberry Rhubarb Compote – thanks @nhoesterey17 for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!

    Simran Homemade strawberry shortcake with lemon curd and tangy rhubarb compote by Chef Shanna

    Simran Homemade strawberry shortcake with lemon curd and tangy rhubarb compote by Chef Shanna

    spotthefood Strawberry Hokkaido Milk Ice Pop

    spotthefood Strawberry Hokkaido Milk Ice Pop

    Event Guide

    Your Weekly Guide to Good Food: Feb 9 – Feb 15

    February 10, 2015

    The Top 5 Food Events to Check Out This Week

    Here are this week‘s not-to-miss food events where you can meet folks who love indulging in their favorite eats, just as much as you do. 

    Photo credit: Trey Ratcliff

    Photo credit: Trey Ratcliff

    1. Mon, Feb 9th @ 7PM | 92nd Street Y | Lexington Ave at 92nd St | Manhattan

    Cutting-Edge Food Trends
    Join Dana Cowin, editor-in-chief of America’s premier food magazine Food & Wine, and TV personality Andrew Zimmern of the hit Travel Channel show, “Bizarre Foods with Andrew Zimmern,” as they share their special insights into food, wine, restaurants, culinary innovations and all things edible in a lively discussion about today’s food trends. Moderated by 92Y’s food historian Francine Segan.

    2. Wed, Feb 11th @ 6:30PM | The Beard House | 167 West 12th St | Manhattan

    James Beard House: Urban Farmhouse
    With a new cookbook, two successful New York eateries, and a gluten-free burger that won over the Village Voice, Franklin Becker is proving just how delicious healthy cooking can be. Join the Beard House for a special gluten-free dinner, where Becker will showcase the flavorful fare that has garnered him acclaim from diners of all stripes. Menu includes everything from seasonal sunchokes and blood oranges to sea bass and duck dishes. Topped off with a delicious “Rocky Road” inspired dessert.  

    3. Wed, Feb 11th @ 7PM | 92nd Street Y | Lexington Ave at 92nd St | Manhattan

    Aphrodisiacs: Food & Sex
    Oysters, champagne, chocolate, truffles and more—food and sex have been intimately tied for centuries. Join the 92nd St Y for an understanding of how g
    round beetles, avocados and even frog saliva were believed to unleash passion, then savor a delectable sample of some classic aphrodisiacs.

    4. Fri, Feb 13th @ 8:15AM | Natural Gourmet Institute | 48 W 21st St, 2nd Fl | Manhattan

    NGI Presents: Valentine’s Day Pop-Up
    Friends of Foodstand at the Natural Gourmet Institute invite you to join them for their upcoming Pre-Valentines dinner. Go alone, with a partner or friends, and mingle with like-minded foodies over a delectable spread of rose-inspired hors d’oeuvres including apples, pears, raspberries, almonds, and hawthorne. Dinner will also be accompanied by live cooking demos from NGI students throughout the evening. Select dishes include: Yucca latke ‘flower pots’ with smoked cashew cream, pickled onion bulbs & apple juniper relish, Rose-spiced black rice ‘mulch’ salad with winter white root vegetables & hawthorn oil, Grilled local trumpet mushrooms with eggplant caviar, sour cider pearls & beet chip ‘petals’, and House-made dark chocolates with rose water & golden tahini. Beverage: House-made hibiscus-ginger potion with edible flower rim. 

    5. Sun, Feb 15th @ 1PM | Jimmy’s No. 43| 43 East 7th St | Manhattan
    Winter Hot Dog Championship
    It’s cold outside, but you know what is not cold? HOT DOGS. It’s time to get out of bed and enjoy your Valentine’s Day love hangover with a treat that your sweet really wants to eat. It’s time for the Winter Hot Dog Championship with specially crafted gourmet hot dogs, Danish craft beer, and prizes. You will be voting for your favorite hot dog recipes, including, The Mexi-Dog: Created by Crystal Civil, this hot dog is topped with pico de gallo, guacamole, pickled jalapeño, and fresh tortilla chips; The God Morgen Dog: Created by Kate Hovey Hornsby, this hot dog is topped with sriracha-ketchup, jalapeño cole slaw, deviled egg cream, and bacon; and The Hot Hanoi: Created by Hannah Sloane, this hot dog is topped with sriracha-mayo, pickled daikon and carrots, cilantro and mint.

    SAVE THESE DATES for these upcoming events from The Foodstand (2/23) and Food and Enterprise* (2/27-3/1)

    *Foodstand will be hosting a mini-spotlight and panel during the 3-day weekend. Stay Tuned!

    Event Guide

    Your Weekly Guide to Good Food, Nov 10 – Nov 16

    November 11, 2014

    Here are this week’s not-to-miss food events where you can meet folks indulging in their favorite eats, just as much as you do. 

    1. Monday, Nov 10th @ 6-9pm | The Waterfront | 269 11th Ave
    NY Taste

    New York Taste returns with the city’s best dishes. The evening features an incredible selection with all you can eat, drink, and savor from top restaurants and chefs — including A’Voce, All’onda, Betony, Bodega Negra, Ilili, Le Cirque, Morimoto, Talde, Toro, and more. 

    2. Tuesday, Nov 11th @ 630PM | Jimmy’s No. 43 | 43 E. 7th St

    Cultured Foods for Your Kitchen

    NYC Ferments will be hosting author Leda Scheintaub as she visits NYC to launch her new cookbook. You will learn how to incorporate cultured foods into your everyday cooking and enjoy a sampling of some of Leda’s favorite ferments, including Creamy Cashew Cheese, Tart and Crunchy Applesauce, Indian-Spiced Sauerkraut, and Garlic and Dill Pickled Kale Stems. 

    3. Wednesday, Nov 12th @ 6-8PM | New York Public Library| 42nd and 5th Ave
    Taste Makers: Creatives in the Culinary Arts

    From stylist to recipe developer, to photographer and designer, creative people shape our experiences with food. Moderators Hannah Kirshner and Terri Lee use art and design principles in their culinary work. Curious about how others blend these disciplines? Hannah and Terri have invited Emilie Baltz, Amelia Coulter, Shannon Mustipher, and Emilia Terragni to discuss careers that touch both food and art.  

    4. Thursday, Nov 13th @ 7:30PM | Union Hall | 702 Union St, Brooklyn

    My Dining Hell with Jay Rayner
    Jay Rayner has been restaurant critic for the London Observer for over 15 years, written reviews of well over 700 establishments, and if there is one thing he’s learnt it is that while readers like reviews, they really love reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush. In My Dining Hell, Jay examines our love affair with lousy reviews, rants about his most hated restaurants fads, lists his bottom five most excruciating nights out.

    5. Friday, Nov 14th | The Four Seasons Restaurant | 99 E 52nd St

    Celebrating Charlie Trotter and the New American Cuisine
    Friends and protégés of the late, legendary chef pay tribute to his enduring influence on American dining. Attendees include: Host Chef JBF Award Winner Norman Van Aken, and JBF Award Winners Emeril Lagasse and Carrie Nahabedian. 


    Jin’s Journey – An Interview with Chef Jin

    June 30, 2014

    Get excited! Our Local Chef’s Pop-Up event tonight is SOLD OUT! Find our last full length interview with Chef Jin of Jin’s Journey below, and then be sure to come ticket in hand tonight to taste her creations yourself!

    Q: When did you know you wanted to be a chef?

    A: It was actually quite late in my life, when I was about 27. I’m 34 now. Basically, I was approaching 30, and the discussion was, “What have I done with my life? What am I doing? Am I happy?” And the thing that made me happy that was in front of my face all my life was cooking, but I was not doing that professionally, I was working in sales, and it just took me a while to realize that that’s where my passion actually lies. When I was 27, I started to change my direction to focus on food.

    Chef Jin spreading joy.

    Chef Jin spreading joy.

    Q: Describe to me your most cherished food memory. 

    A: It wasn’t an eating memory, it was more of a gardening memory. When I was around six years old, I’d go to my grandmother’s house in Brooklyn, in Crown Heights, in her backyard…she would be gardening every single day. Just going back there and watching her, and not really understand what she was doing and why she was doing it, but watching her enjoy gardening. And my grandmother is still alive, and to this day, every single morning at 6AM, she goes in her backyard – she’s now in Florida – she goes in her backyard in Florida she is messing around in her garden. All day. Like, she is over 80 years old, and this is what makes her happy, and it is just a beautiful thing to see her enjoy that, to be strong and vibrant, and getting up early every day, and out there all day working in her garden. And when I was a kid, I didn’t understand it, and now I’m an adult, and I do it, and I understand now why it was so important to her, why she still does it to this day, and it’s now something I love. Just growing food, and watching it, and being proud of the food that you can produce in your own home.

    Q: Any comfort foods or guilty pleasures?

    A: A pint of rocky road ice cream. I’d eat it every day if I could. 

    Q: When you develop new dishes, where do you get your inspiration?

    A: Everything around me inspires me. It could be from having conversation with someone, it could be from watching TV and seeing someone eat something, going to a restaurant and trying something new…pretty much everything I come across in life daily inspires me, whether it’s colors, or something I actually ate, etc. And then the actual process of what I actually wanna do with those flavors, that usually comes to me in…the shower. The formula actually comes to me when I’m getting ready to go, that’s when everything comes together. I go about my daily life, and that’s when the formula develops. 

    Q: How would you describe your cooking style? 

    A: I don’t know the answer to that. In general, my personality is really welcoming and homey, and I feel like when I host people in my own home, I like to decorate and make a whole big production of it, and I like to make people feel super comfortable. And I think that comes out in my food too, I like family-style a lot, for example. I like to to incorporate the people too, I like to talk to them about their whole experience, where food comes from, the whole idea behind the dish I’m serving. I would describe the feeling you get when you eat my food as a homey, welcoming, comfort food. But, you know, when people think comfort food, they’re thinking macaroni & cheese and fried chicken. That’s not what I’m saying. It’s more of a feeling that you’re getting, like a family gathering, intimate feeling.

    Q: What role did food play in your life growing up?

    A: Well, I’ll keep it real with you. Growing up, I did not like cooking. I had to cook, because my mom was a single mom, I had younger brothers, so I had to cook when she wasn’t home. Maybe that’s where the nurturing and family part comes in, because I made them sit at the table, and we always ate together, we never ate separately, and then every Sunday my mom did make a huge meal, and we all sat together at three o’clock in the afternoon to eat dinner. So, that’s something I try and do in my own house, with me and my husband. It’s more of gathering, talking, communicating, that’s what it means to me, just being able to gather everyone together and feeling happy, upfront, open, and comfortable to discuss anything everything, and feel safe. 

    Q: What are some of your favorite simple dishes to make at home? 

    A: I make tacos a lot, and the reason why is because I always have tortillas in the fridge. Whenever there are random things in the fridge, I pile it in a tortilla and eat it. If anything, I always have eggs. So I usually make myself a breakfast burrito, and it’ll be like, a fried egg, goat cheese, and some greens, such as sautéed kale or collard greens. If I come home late, that’s like the go-to thing for me. Because, a lot of chefs, you know, if you’re cooking all day, you don’t feel like cooking more when you come home. So that’s why, real quick, within 10 minutes, I can whip this up. And then, also, I’m really heavy on salad. I have a variety of nuts, and dried fruit, and there are always greens in my fridge