In Long Island kitchen, refugees offer flavors of their native lands
Written by PBS NewsHour
Narrated by PBS NewsHour
()
About this audiobook
New York City is known for the stunning variety of ethnic cuisines available on its street corners, and one local entrepreneur is looking to expand that breadth even further — by leveraging the city’s most recent arrivals. William Brangham reports from a Long Island kitchen where refugees prepare meals using the flavors of their native lands and deliver them to Big Apple foodies.
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byBeer O'clock Show Podcasts0 ratings0% found this document usefulFarm to Can with Endless Life Brewing: This week on Beer Sessions Radio, the summer of craft malt continues! Jimmy talks hops, malt, and more with Jeff Lyons from Endless Life Brewing in Crown Heights BK, NY; Ted Hawley from NY Craft Malt in Batavia, NY; Chad Meigs from The Bineyard Hop Growers in Cazenovia, NY; and Chris Holden from the NY Hop Guild in Elmira, NY. To kick things off, Jimmy asks Jeff what New York ingredients mean to him as a brewer. Ted chimes in with his knowledge of the quickly evolving New York malt industry, while Jimmy cracks open a beer brewed by Jeff that was made with Ted’s malt and Chad’s hops. Chad tells us about meeting Jeff at a “grower-meet-brewer” event in NYC and almost dropping everything to go to a Kruder and Dorfmeister concert with him. Then Chris gives us the lay of the land for the NY Hop Guild, who get their hops from New York farms on the shores of Lake Erie, through the Finger Lakes, all the way to Oneonta, and beyond. After the break, Jeff d Podcast episode
Farm to Can with Endless Life Brewing: This week on Beer Sessions Radio, the summer of craft malt continues! Jimmy talks hops, malt, and more with Jeff Lyons from Endless Life Brewing in Crown Heights BK, NY; Ted Hawley from NY Craft Malt in Batavia, NY; Chad Meigs from The Bineyard Hop Growers in Cazenovia, NY; and Chris Holden from the NY Hop Guild in Elmira, NY. To kick things off, Jimmy asks Jeff what New York ingredients mean to him as a brewer. Ted chimes in with his knowledge of the quickly evolving New York malt industry, while Jimmy cracks open a beer brewed by Jeff that was made with Ted’s malt and Chad’s hops. Chad tells us about meeting Jeff at a “grower-meet-brewer” event in NYC and almost dropping everything to go to a Kruder and Dorfmeister concert with him. Then Chris gives us the lay of the land for the NY Hop Guild, who get their hops from New York farms on the shores of Lake Erie, through the Finger Lakes, all the way to Oneonta, and beyond. After the break, Jeff d
byBeer Sessions Radio (TM)0 ratings0% found this document usefulDiscovering Frog Legs, Liquid Death & USA Beef Podcast episode
Discovering Frog Legs, Liquid Death & USA Beef
byDiscover Ag: Where Food News Meets Pop Culture0 ratings0% found this document usefulEpisode 210: Cheese R&D: Jacobs & Brichford Farmstead Cheese: Continuing the discussion from last week about developing new cheeses, this week on Cutting the Curd host Greg Blais chats with Matthew and Maize of Jacobs and Brichford Farmstead Cheese. JandB currently produces three outstanding cheeses that have become Podcast episode
Episode 210: Cheese R&D: Jacobs & Brichford Farmstead Cheese: Continuing the discussion from last week about developing new cheeses, this week on Cutting the Curd host Greg Blais chats with Matthew and Maize of Jacobs and Brichford Farmstead Cheese. JandB currently produces three outstanding cheeses that have become
byCutting the Curd0 ratings0% found this document usefulVictoria Shore, Thompson Savannah Executive Chef: The Future Is Southern Flair: Hosted by Abena Anim-Somuah Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios in NYC This week, we look into the future with Victoria Shore, executive chef at Thompson Savannah, a luxury hotel in Georgia. Victoria oversees four culinary concepts: Bar Julian, Fleeting Restaurant, Bar by Fleeting, and Stevedore Bakery. Victoria grew up loving global cuisines and cooking with her parents. A liberal arts major, she even had a French fry fryer in her dorm room. She thought perhaps she’d work in food media one day, but post-graduation found herself in the world of catering and restaurants. Everything clicked for her when she moved from pastry to garde-manger. Victoria joins host Abena Anim-Somuah to talk about the state of Southern cuisine today, how she has learned to be an effective leader, and why she values spontaneity and collaboration when building her menus Podcast episode
Victoria Shore, Thompson Savannah Executive Chef: The Future Is Southern Flair: Hosted by Abena Anim-Somuah Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios in NYC This week, we look into the future with Victoria Shore, executive chef at Thompson Savannah, a luxury hotel in Georgia. Victoria oversees four culinary concepts: Bar Julian, Fleeting Restaurant, Bar by Fleeting, and Stevedore Bakery. Victoria grew up loving global cuisines and cooking with her parents. A liberal arts major, she even had a French fry fryer in her dorm room. She thought perhaps she’d work in food media one day, but post-graduation found herself in the world of catering and restaurants. Everything clicked for her when she moved from pastry to garde-manger. Victoria joins host Abena Anim-Somuah to talk about the state of Southern cuisine today, how she has learned to be an effective leader, and why she values spontaneity and collaboration when building her menus
byThe Future Of Food Is You0 ratings0% found this document useful
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