Podcasts by Last Chance Foods from WNYC
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Learning to Farm: Resources from 2015-01-27T16:00
CLASSES& RESOURCES IN NYC
GrowNYC’s Farm Beginnings — a comprehensive agricultural ...
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Questions to Ask Yourself Before You Become a Farmer from 2015-01-27T09:57:15
New Yorkers' interest in where their food comes from and how it is raised has led to a robust farmers' market system, a growing interest in communty gardens and backyard enterprises l...
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Last Chance Foods: Stay Cool, Drink Real Food from 2014-07-11T15:00
It’s the high season for cool, slushy drinks. Nina Planck, author of severalListen
Last Chance Foods: The Ultimate Pickled, Smoked, Smashed, Fried Potato Salad from 2014-07-04T12:00
SMOKED PICKLED POTATOES WITH ANCHOVY AIOLI RECIPE
byDavid Leite, Leite's Culinaria<...
Last Chance Foods: A Compromise for Cilantro Haters? from 2014-06-27T15:18:38
Cilantro could very well bethe world’s most polarizing herb. Those who vehemently hate it may have the aversionListen
Last Chance Foods: A Kid-Friendly Fruit for Healthy Eating from 2014-06-20T15:09:11
The Bronx has a weight problem, and part of that stems from parents who simply don’t know how to cook. Chef and educator Listen
Last Chance Foods: Radishes Are the Real Fast Food from 2014-06-13T13:07:36
Here’s a fun project for kids and apartment dwellers: Plant a radish seed in a pot, care for it, and then 25 to 30 days later, you should be able to harvest a fully grown vegetable.
When i...
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Last Chance Foods: Behold the Power of the Pea from 2014-06-06T15:55:41
This week, cookbook authorsBrent RidgeandJosh Kilmer-Purcell, known as the reali...
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Last Chance Foods: Foraging for One of the World's Healthiest Greens from 2014-05-30T15:10:37
The cool weather this spring means that farmers markets may be looking surprisingly bare for late May. Parks and forests, however, are already bursting with life — and tasty, nutritious finds fo...
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Last Chance Foods: Eat a Cricket, Save the Planet from 2014-05-16T15:41:19
ForRose Wang, it all started with a scorpion street snack in China. She bit into the insect on a dare and was surprised.
“[It was] not wh...
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Last Chance Foods: An Easy, Egg-centric Meal from 2014-05-09T15:09:20
The days are getting longer, and that’s welcome news for humans and chickens alike. More daylight means hens have more time to eat bugs. That additional protein makes for richer eggs with deeply...
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Last Chance Foods: Say Yes to Nopales from 2014-05-01T23:23:38
Some people like a shot of espresso to get the morning started. How about a quick slug of cactus slime instead? That’s the drink of choice at some juice stands in Mexico.
“A lot of people ...
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Recipe: Easter Wheat Pie from 2014-04-25T16:12:57
We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe. It comes from copy editor Francine Almash's mother, Victoria.
... Listen
Last Chance Foods: Forget the Midwest, Wheat Finds a Home in Long Island from 2014-04-25T15:42:24
The image of rolling wheat fields calls to mind sprawling Midwestern farms, but that may be changing. Just look atAmber Waves Farmin Amagansett, Long...
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Last Chance Foods: Flowers You Can Eat from 2014-04-17T16:52:46
Ignore the recent chilly blast of weather, spring is here and so are the blooms. Some of those cheerful flowers aren’t just a treat for the eye—they’re tasty, too. Violas are one edible variety....
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Recipe: Sourdough Starter from 2014-04-11T15:27:57
Day One:
Mix together
- 50g whole rye or wheat flour
- 50g whole wheat flour
- 100g cool water (either tap water that has been sitting for several ho... Listen
Last Chance Foods: Micro-Farming Sourdough Starter in Your Kitchen from 2014-04-11T15:24:44
If you’re an apartment-bound urbanite with nary a backyard to plant, here’s a micro-farming solution acceptable for even the smallest spaces: Grow yourself a sourdough starter, also known as a l...
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Last Chance Foods: Rooting for Rutabagas from 2014-04-04T15:48:23
When it comes to vegetables, it must be hard to be a rutabaga. As a cross between a cabbage and a turnip, the humongous, humble-looking root vegetable can easily be overlooked when compared to t...
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Last Chance Foods: One Connoisseur's Quest for the Freshest Mallomar from 2014-03-28T14:23:26
Heads up to Mallomars fans out there: The season for the chocolate-covered, marshmallow-and-graham-cracker cookie is nearly over. Yes, this packaged and processed cookie has a season.
Mall...
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Last Chance Foods: Sweet On Onions from 2014-03-21T14:59:45
Consider the onion: It forms the backbone of so many dishes, but rarely serves as a main ingredient. Is it because we’re worried about the stink of onion breath?Listen
Last Chance Foods: For Lobster Eaters Only from 2014-03-14T15:49:49
Cooking live lobster at home is not a task for the faint of heart. But here’s one thing seafood eaters don’t have to worry about.
“Lobsters don’t have vocal cords, alright? They do not exi...
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Last Chance Foods: The Secret, Highly Processed Life of Orange Juice from 2014-03-07T13:41:25
We’ve all seen that iconic image of a straw sticking out of a picture-perfect orange. Turns out, making mass marketed orange juice is not nearly so simple or even natural.
“Not from concen...
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Last Chance Foods: The Truth About High Fructose Corn Syrup from 2014-02-28T15:50:36
If you’ve ever flipped over packaged food and checked for high fructose corn syrup in the ingredient list, there’s something you should know: “Experts… say that when it comes to calories and nut...
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Last Chance Foods: It's Millet Time from 2014-02-21T14:55
Millet is a gluten-free whole grain that tastes sort of like a cross between vanilla and corn. It certainly has a flavor that birds enjoy — much of the millet in this country is used for bird se...
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Last Chance Foods: Why You Shouldn’t Eat Raw Chocolate from 2014-02-14T16:13:31
Today is Valentine’s Day, so we’re going to talk about chocolate. That’s the easy explanation. The more complicated version of howLast Cha...
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Last Chance Foods: How to Pick the Best Italian Olive Oil from 2014-02-07T13:56:44
From 2012 to 2013, Americans consumedan estimated 294,000 metric tonsof olive oil, most of which was imported from ...
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Hot Sauce: Feel-Good Flavor or Just a Punch in the Face? from 2014-01-31T15:13
Americans now eat 150 percent more hot sauce today than they did in 2000. WNYC hostAmy Eddingsthinks that’s because our palates are bored and...
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Last Chance Foods: Taking a Gander at Eating Goose from 2014-01-24T15:21:02
Chicken coops may be sprouting up on rooftops and backyards around the city, but don’t expect domesticated geese to be taking up urban residence anytime soon. “The biggest reason I don’t think y...
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Recipe: Pan-Roasted Goose Breasts with Orange and Ouzo from 2014-01-24T15:12:36
Difficulty: **
Serves 4 to 6
Prep Time: 45 minutes
Cook Time: 20 minutes
Author note:
This is another combination of duck and citrus, only with a Greek twist: ouzo, an anise...
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Last Chance Foods: Appreciating a Culinary Ninja from 2014-01-17T14:21:11
Ginger adds zing to hot Indian tea, provides a warming holiday flavor to crisp cookies, and serves as a palate-cleansing pickle next to sushi. Considering its versatility, ginger could be consid...
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Recipe: Carrot and Calamari Salad from 2014-01-10T16:13:01
Paul Cézanne once said, “The day is coming when a single carrot, freshly observed, will set off a revolution.” It was in that spirit that I created this dish after I’d worked at Gramercy for onl...
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Recipe: Squid a la Plancha with Romesco and Sea Beans from 2014-01-10T16:07:41
For the saffron aioli:
- 2 large egg yolks
- 1 garlic clove, minced
- Pinch of saffron threads
- Salt
- 1 cup plus 3 tablespoons mild olive oil<... Listen
Why Squid Is the Kale of the Sea from 2014-01-10T15:50:15
From the Hooter’s in Anaheim, California, to the Le Bernardin in Midtown — squid in the form of calamari can be found on menus across America. That’s good news since squid from the Atlantic is s...
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Last Chance Foods: A Pantry Stocked For Snow Days and Late Nights from 2014-01-03T12:04:04
A snowy winter storm is a daunting way to start off a new year — particularly if your resolutions for 2014 include eating better, saving money, and being healthier. One way to help meet all thre...
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Last Chance Foods: Winter's Best Beverages from 2013-12-27T04:00
Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s and a spate of winter parties to attend. If...
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60-Second Stir Fry: Rosie Schaap, New York Times Magazine Columnist from 2013-12-27T04:00
Adding alcohol to the searing hot pan of the Stir Fry was bound to cause trouble. I should have had a fire extinguisher on hand for my lightning round with Listen
Recipe: Sapporo Soup Curry from 2013-12-20T15:25:39
Okay, so a hundred-plus years after Japan discovered loose, soupy British-style curry and thickened and adapted it for a rice-eating culture, guess what? Soup curry makes a comeback! This second...
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Recipe: Retro Curry from 2013-12-20T15:19
Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root veget...
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Last Chance Foods: Our 2013 Cookbook Gift Guide from 2013-12-20T14:03:02
At Last Chance Foods, our cup runneth over with cookbooks. It’s a large cup, admittedly. And with Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here ...
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Recipe: Grilled Avocados and Chiles from 2013-12-20T13:56:22
The interplay of charred poblano chile, bell pepper, and onion—combined with sautéed garlic and basil—make for a rich, flavorful accompaniment to Chicken Under a Brick. And for the record, you h...
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Recipe: Hickory Rib-Eye Steaks with Bacon-Molasses Butter from 2013-12-20T13:49:55
If you can resist eating the molasses-coated bacon long enough to mix it into the butter, you’ll discover that these few simple ingredients create something delicious. The hickory wood chips are...
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Recipe: Spiced 'Pumpkin' Fritters with Chocolate Sauce and Candied Pepitas from 2013-12-20T13:35:33
Think of these as pumpkin-pie doughnuts. Do I need to say more? Oh, with chocolate sauce and candied, spiced pepitas. I actually find fried desserts to be great for dinner parties. You can do th...
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Last Chance Foods: Talking Ramen with Ivan Orkin from 2013-12-06T16:12:19
In the past few years, ramen shops seem to be popping up everywhere from Harlem to Flushing. ChefIvan Orkin, who just openedListen
Ivan Ramen's Toasted Rye Noodles from 2013-12-06T15:59:59
Our noodle recipe has changed over the years. The noodle we serve now isn’t the same as the one we opened with. This recipe is my play on soba; these can be served hot or cold. Most ramen shops ...
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Last Chance Foods: Tips on Creating a Thanksgiving Menu for Every Dietary Restriction from 2013-11-26T19:41:26
Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections?Tell us about what you don’t eat ...
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Last Chance Foods: How Jacques Torres Does Thanksgiving from 2013-11-22T15:40:04
Master pastry chefJacques Torreshas a word of advice for anyone making pies for Thanksgiving. He says to keep it simple.
“When you s...
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60-Second Stir Fry: Aaron Hicklin from 2013-11-15T17:06:41
Outmagazine editor Aaron Hicklin has nerves of steel, at least when it comes to the high heat of the Stir Fry's lightening round of questions. He brought a typically British stiff upper...
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Last Chance Foods: Getting a Start on Christmas Cake from 2013-11-15T14:38:17
Mid-November may feel too early to be bopping along to Christmas tunes, but there’s one Christmas tradition that requires a long head start. English Christmas cake, according toOutmagaz...
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Last Chance Foods: Mastering Maitake Mushrooms from 2013-11-08T13:50:07
If you’re out wandering the woods this weekend, you might want to keep an eye out for a ruffled mass of mushrooms stuck to the bottom of a hardwood tree. It could well be a maitake, or hen of th...
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Recipe: Wild Mushroom Pizza from 2013-11-08T13:00:50
Pizza cures nothing and delivers no one from evil, but eaten alone or with friends for company, it can help keep the boat afloat.
For a wild mushroom pizza I use a white, béchamel sauce ba...
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Amy Edding's Food for Thought: A Maitake Sampler from 2013-11-07T15:35:33
Whenever gardener, writer, forager and cookMarie Viljoenvisits WNYC's stud...
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Last Chance Foods: Turning Host on Host for Food Fridays from 2013-11-01T15:03:59
For the past few weeks here at WNYC,The Leonard Lopate Showand Last Chance Foods have combined to bring you the latest breaking news in the worlds...
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60-Second Stir-Fry: Leonard Lopate from 2013-10-25T18:15:10
These past few weeks, Leonard Lopate has been putting the "loco"in "locavore." He's been talking about eating, drinking and the politics of food during his sh...
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Last Chance Foods: Chow-Chow's Southern Roots from 2013-10-25T15:49:23
Step into any of the city’s nouveau Southern restaurants, and you’ll likely see a menu full of regional staples like biscuits, fried green tomatoes, and cheesy grits. While foods like boiled pea...
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Last Chance Foods: Lidia's Common Sense Risotto from 2013-10-18T15:41:46
The sizzle of onions, the clicking of toasted rice, the whoosh of wine added to a hot pan, and the viscous burble rice cooking in stock — these are the sounds of making risotto. Cookbook author<...
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Last Chance Foods: Could Tatsoi Be the Next Kale? from 2013-10-11T14:39:42
For the rest of the year, we’ll be revisiting previous episodes of Last Chance Foods.
When Great Performances CEOListen
Last Chance Foods: Crafting Tomato Junk from 2013-10-04T15:35:25
Look, let’s be honest: Some of us are not ready to get into canning. We might live in Brooklyn, obsess about pickles, and splurge on artisanal cheese, but the prospect of mason jars and hot wate...
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Last Chance Foods: Introducing Purple Tomatillos from 2013-09-27T15:06:44
For those of us unaccustomed to cooking with tomatillos, they can be a bit of a mystery. The obvious facts are these: They kind of look like tomatoes, but are not, and they’re a key ingredient i...
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Last Chance Foods: Ruth Bourdain's Gastrohilarity from 2013-09-20T15:27:06
There are a few straightforward rules to follow when hanging out with celebrity chefs, according to the fictional character Ruth Bourdain. For instance, “Do: Rub Tom Colicchio’s head with the fi...
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Last Chance Foods: Shiso's Bright Pink Secret from 2013-09-13T15:16:58
The next time you see a leaf of shiso sitting under your sashimi, wrap it around the fish, and put it in your mouth. It’s not there just for aesthetics. “Shiso has an antiseptic property so it i...
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Last Chance Foods: Super Sweet Stevia from 2013-09-06T11:59:20
Put away those pink, blue, and yellow packets of artificial sweeteners. You can now get a sugar substitute that wasn’t born in a lab: stevia. It is a leafy green plant, and it’s 20 times sweeter...
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Last Chance Foods: Stalking Panther Edamame from 2013-08-30T14:34:41
Clear skies, full bellies, can’t lose — maybe that should be theFriday Night Lights–inspired motto forpanther edama...
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Last Chance Foods: Miracle or Just Moringa? from 2013-08-23T15:30:23
The phrase “miracle food” smacks of low-budget internet ads that promise easy solutions to diabetes and belly fat. Recently, though, it’sListen
Last Chance Foods: The Right Way to Do Parsley from 2013-08-16T15:00:35
A wilted sprig of curly parsley often feels like the worst insult to a plate of food. Instead of being treated like a sad garnish, parsley at its best has the ability to enhance a wide variety o...
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Last Chance Foods: Hot, Hot Heat —And Flavor from 2013-08-09T15:43:14
Step into any hot sauce emporium, and you’ll likely be surrounded by labels bearing words like “pain,” “death,” and any number of expletives. But the world of hot sauce goes far beyond mere Listen
Last Chance Foods: Arugula By Any Name from 2013-08-01T16:46:35
It’s known as roquette, salad rocket, or, more scientifically,eruca sativa, but whatever you call it, arugula is a flavorful green beloved all over the world.
Arugula...
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Last Chance Foods: Appreciating Apricots from 2013-07-26T13:57:02
If you happen to pass by a pile of apricots at a farmers market in the New York area, take a little time to appreciate the combination of skill and luck that brought them to harvest. While Calif...
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Last Chance Foods: Getting to Know Gooseberries from 2013-07-11T19:48:29
In the 1920s, New Yorkers grew 2,700 acres of gooseberries. These days, they are a fairly rare sight, even at farmers markets. In part, that’s because growing gooseberries used to be illegal in ...
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Last Chance Foods: A Fleeting Season for Local Cherries from 2013-07-05T16:31:14
They descend like locusts and can decimate an entire cherry crop in just one weekend, said Gekee Wickham ofWickham’s Fruit Farmin Cutchogue,...
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Last Chance Foods: Getting Iced — Coffee, That is. from 2013-06-28T15:06:07
Like rides on the Coney Island Cyclone or picnics in Prospect Park, iced coffee is a simple summer pleasure. When it comes to coffee, though, there are a multitude of opinions on the...
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Last Chance Foods: What's In Your Bibimbap? from 2013-06-14T15:19:44
Bibimbap is a Korean dish of rice and vegetables familiar to many. But what’s in that delicious melange? Two important ingredients, according toListen
Last Chance Foods: Something in the Water from 2013-06-07T04:00
Summer is right around the corner, which means many of us will head out to Long Island for clams bakes and time on the beach. But there’s a problem lurking in the waters around the Great S...
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Last Chance Foods: Spring Farm Report from 2013-05-31T14:00
Hot, sunny weather seems to finally be here to stay. That means zucchini and tomatoes should be here, too, right? Well, not quite. This spring has been long and cool, particularly compared to la...
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Last Chance Foods: Food In Danger from 2013-05-24T14:57:07
Seeingheaps of rampsat farmers markets can be a little alarming for an...
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Last Chance Foods: The Flax of Life from 2013-05-17T16:39:45
Beforeaçaí and goji berries became the “it” health foods, there was flax. The whole grain has been cultivated since 3000 B.C., when even the ancient Babylonians had an inkling that ...
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Last Chance Foods: Fishing for Spring from 2013-05-10T14:12:38
Stephanie VillaniandAlex VillaniofBlue Moo...
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Last Chance Foods: Studying Mold and Mites at Murray's Cheese from 2013-05-03T15:03:02
Few foods can seem as “last chance” as a piece of moldy cheese. While some of us contemplate the age-old question of whether to cut off the fuzzy bits and eat the rest, Listen
Last Chance Foods: From Chicken to Egg from 2013-04-26T15:30
Eggs traditionally symbolize spring and rebirth. There’s a reason for that: As the days get longer, hens tend to produce more eggs.Annemarie G...
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Last Chance Foods: Maple Syrup from 2013-04-11T18:51:52
Harvesting time for maple syrup is drawing to an end, and you can be sure New York producers are out tapping their trees when the weather’s right. Helen Thomas, executive director of the New Yor...
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60-Second Stir Fry: Dale Talde from 2013-04-05T14:00
Dale Talde latched onto raw bar seafood culture like a barnacle to a pier when he came to New York City in 2005. He likes them raw, but I...
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Last Chance Foods: Graze on This from 2013-03-28T15:50:28
There’s a warehouse space near the Gowanus Canal in Brooklyn where pallets of wheatgrass are carefully grown in a temperature controlled environment and gently misted every three hours. Sounds l...
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60-Second Stir Fry: Stewart Borowsky, Wheatgrass Grower from 2013-03-22T17:00
He's known as "The Grassman" at the Union Square Greenmarket in Manhattan, but don't get any crazy ideas about the type of plant he's pushing.
Stewart Borowsky grows wheatgrass in a buildi...
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Last Chance Foods: A New Life for Old Potatoes from 2013-03-22T15:40:48
They might not be the most glamorous vegetable rolling around in the vegetable drawer, but potatoes are the stuff of life. “If there was any vegetable you could survive on totally, it would be p...
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60-Second Stir Fry: Barbara Damrosch of Four Season Farm from 2013-03-22T12:31:08
Barbara DamroschofFour Season Farmgrows food in Maine, where she's got to ...
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Last Chance Foods: Frisée From Florida from 2013-03-15T15:10:24
WhenEberhard MüllerandPaulette Saturfirst bought a farm on Long Island in 1997, t...
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60-Second Stir-Fry: Eberhard Müller from 2013-03-14T18:48:26
Eberhard Müllerno longer cooks, but he was sizzling in this week's 60-Second Stir-Fry.
The former chef of the classic French restau...
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60-Second Stir-Fry: Eberhard Müller from 2013-03-14T18:48:26
Eberhard Müllerno longer cooks, but he was sizzling in this week's 60-Second Stir-Fry.
The former chef of the classic French restau...
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Last Chance Foods: Forget Ramps, Try Cardoons Instead from 2013-03-08T16:02:01
ChefJohn Fraseradmits that cardoons look like “celery with armor.” Beneath that bristly exterior, though, there hides a delicious spring vege...
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60-Second Stir Fry: John Fraser of Dovetail from 2013-03-08T14:44:34
John Fraser, creative kitchen mastermind behind the Upper West Side restaurant, Dovetail Listen
Last Chance Foods: On a Mission to Save Kubbeh from 2013-03-01T16:10:01
Cookbook author Claudia Roden made a grim prediction in her 1996 tomeThe Book of Jewish Food Listen
60-Second Stir Fry: Ted Lee from 2013-02-22T18:06:28
February 22, 2013 —
Maybe it's because I'm tired of living in 50 shades of gray February weather, but I decided to stage native South Carolinian and cookbook author Listen
Last Chance Foods: True Grits from 2013-02-22T16:10:56
Matt LeeandTed Leeexhibit a Southern politeness that speaks to their background growing up in g...
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Last Chance Foods: Go Ahead, Make Ricotta at Home from 2013-02-15T16:06:59
Making cheese at home may seem like an endeavor for hardcore homesteaders, but chefPeter Berleysaid that making ricotta is simple. It only t...
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60-Second Stir Fry: Peter Berley from 2013-02-15T12:37:39
February 15, 2013 —
I almost get into a meditative state watching chef, cooking instructor and cookbook authorPeter Berl...
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Last Chance Foods: Make Hummus Like a Pro from 2013-02-08T16:06:37
As a snowstorm comes barreling down on the Northeast, many New Yorkers will be spending some quality time indoors this weekend. For those with a can or bag of chickpeas languishing in the pantry...
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Last Chance Foods: Essential Snow Day Snacking from 2013-02-07T12:53:27
Two essential keys for storm-prep: A stocked pantry and a wealth of activities. In fact, a little mandatory confinement might be just the opportunity to try out some of those recipes that came a...
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Last Chance Foods: One Rad Radish from 2013-02-01T15:51:17
It’s now, around January and February, that daikon radishes begin to really sell, saidTamarack Hollow Farm’s farmer Amanda Andrews. She drives do...
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Restaurants Say, 'Hold the Photos' from 2013-01-25T18:00
Remember when smoking in restaurants was allowed, and a cigarette with your coffee seemed like a perfect way to end a meal?
That trend flicked its last ash into the ashtray of history, as ...
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Last Chance Foods: A Family Tradition Built on Horseradish from 2013-01-25T15:55:56
Making horseradish runs inCarolyn Sherman’s family. Her father, Lawrence, started tinkering with the recipe more than three decades ago.<...
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Last Chance Foods: The Health History of Granola from 2013-01-18T16:09:05
Granola is an “invalid food” that is “thoroughly cooked and partially digested,” according to a 1893 ad for the trademarked product. That ad language may not hold up well as the slogans of today...
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Last Chance Foods: Satisfying Salsify from 2013-01-11T15:42:10
The first time farmersJeff BialasandAdina Bialastried salsify, it was wrapped in prosci...
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