JBF on the Air: Alex Stupak

Alex Stupak on Taste Matters with Mitchell Davis

 

On this week’s episode of Taste Matters, host Mitchell Davis welcomed Alex Stupak, the chef/owner of New York City’s Empellón Cocina and Empellón Taqueria, for a discussion of his unique approach to cross-cultural cooking. At his popular restaurants, Alex has garnered widespread acclaim for his progressive, innovative spin on Mexican cuisine. By staying dedicated to the fundamental culinary techniques and applications that are native to Mexico, but often using unconventional ingredients, his approach yields unexpected interpretations of authentic flavors. Listen below to learn more!

 

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Q & A with Carolyn Steel, Author of Hungry City

Carolyn Steel is a 2013 JBF Food Conference speaker

 

Continuing our series of interviews with featured speakers and panelists at this year’s JBF Food Conference, we got in touch with Carolyn Steel, author of Hungry City: How Food Shapes Our Lives. Steel’s concept of “sitopia” (food-place) has gained wide recognition in the emergent field of food urbanism. A London-based architect, lecturer and writer, Steel has been a visiting lecturer and design tutor at Cambridge, London Metropolitan and Wageningen Universities, as well as at the London School of Economics. Steel writes and broadcasts regularly on food, architecture and urbanism, and is in international demand as a speaker. In a few weeks, Carolyn will be taking the JBF Food Conference stage for a talk entitled, "The Hardscape of Appetite".

 

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JBF: Tell us about your participation in this year’s conference and how you plan to interpret the theme of... Read more >

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JBF on the Air: Anya Von Bremzen

Anya Von Bremzen on Taste Matters with Mitchell Davis

 

On yesterday's episode of Taste Matters, JBF's Mitchell Davis welcomed Anya Von Bremzen, food writer, author, and contributing editor at Travel + Leisure magazine. The pair discussed her latest book, Mastering the Art of Soviet Cooking: A Memoir of Food and Longing, which tells the story of life in the vanished empire known as the U.S.S.R. and how every edible morsel was packed with emotional and political meaning. To learn more about Anya's book, how taste in Russia has evolved over the past decade, and how Moscow's growing economic power has influenced its food scene, listen below.

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JBF on the Air: Seamus Mullen

Seamus Mullen on Taste Matters with Mitchell Davis

 

On last week’s episode of Taste Matters, host Mitchell Davis welcomed Seamus Mullen, the chef/owner of New York City’s acclaimed Tertulia, for a discussion of food, wine, and Spanish culture. Seamus, a former finalist on The Next Iron Chef, discussed his rural Vermont upbringing and how it taught him to value agriculture, how he was inspired by travels through Spain, the unique dynamics within various food cultures, his health-focused cookbook, Hero Food, and more. Take a listen below:

 

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JBF on the Air: Jeffrey Zurofsky

Jeffrey Zurofsky on Taste Matters with Mitchell Davis

 

On last week’s episode of Taste Matters, host Mitchell Davis spoke with Jeffrey Zurofsky, partner at ‘wichcraft and co-founder of the Riverpark Farm at the Alexandria Center, one of the largest urban farms in the five boroughs. The pair discussed ‘wichcraft’s ingredient-driven sandwich philosophy, the cost of food in New York City, and how consumers and restaurant owners can drive the cost of high-quality food down by sourcing locally, being mindful of our daily consumption, and taking a strong stance on government policies. Listen below to learn more.

 

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JBF on the Air: The 100th Episode

Karen Karp and JBF’s Izabela Wojcik on Taste Matters

 

On last week’s episode of Taste Matters, host Mitchell Davis was joined by producer Ashley Kosiak, food consultant Karen Karp, and JBF’s director of house programming Izabela Wojcik for a lively discussion to mark the show’s 100th episode. The group chewed over history, perspective, presentation, ingredients, and community in our food system, and also analyzed the cultural shift towards more organic, sustainable, and locally produced foods. With our nation’s top toques building menus around their local greenmarkets, many consumers have begun follow in their footsteps. Listen below to learn more:

 

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Q & A with Food Tank's Danielle Nierenberg

 

To kick off our series of interviews with featured speakers and panelists at this year's JBF Food Conference, we caught up with Food Tank co-founder Danielle Nierenberg. Food Tank is a remarkable grass roots organization that offers solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty by creating a network of connections and information for all of us to consume and share. Next month, Danielle will be sharing the stage with Harper's contributor and author Frederick Kaufman for a discussion entitled, "Global Appetites, Global Hunger."

 

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JBF: What do you believe are the pitfalls of “appetite”?

 

DN: The old saying our eyes are bigger than our stomachs is unfortunately more true than ever. While the foodie... Read more >

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