Brian and his son Sam have set an ambitious goal: to make a traditional dish from every country in the world. They’ve been making their way through the countries alphabetically and documenting their process in a wonderful video series featuring cooking demos, insights on ingredients and culinary traditions, and of course, Sam’s taste test. Join us a for a live episode, where Brian will share what goes on behind the scenes making the videos, discuss where to find ingredients from every country on Earth, and do a cooking demo with one of his recent creations. So join us if you’ve ever wondered how to make Afghanistan’s Kabuli Pulao or Antiguan Johnny Cake (yes, they’re still on the A’s, but there are a lot of countries to get through!)>> Continue reading
Food manufacturing has been a cornerstone of Brooklyn’s manufacturing economy for 150 years. Not only was the borough was home to some of the largest chocolate and confectionary makers in the country, but its port brought the tropical ingredients from around the globe. We will discuss some of the large and small chocolate makers that dotted Brooklyn’s landscape, the men and women who worked in them, and the transformations brought to the industry by mechanization, unionization, and war. We will also look at some of the artisanal chocolate makers that are keeping the confectionary traditions alive today.
- The Easter Bunny Goes to War
- The 1919 Brooklyn Chocolate Flood
- Jacques Torres Chocolate
- “Brooklyn’s JoMart Chocolates” (New York Times)
- “Mexican Family Gives Brooklyn Mole Poblano Flavor” (Brooklyn Daily Eagle)
- History of the Bakery, Confectionery, Tobacco, and Grain Millers International Union
- Chocolate Manufacturing in World War I (National Archives)
- “Origin of a Dish: Brooklyn Blackout Cake” (Sarah Lohman)
- “City OK with Loss of Cocoa Port” (Brooklyn Paper)
- MRE & Ration Reviews (YouTube)
Take a short trip west of New York City to explore a little-known and much misunderstood language and culture: the Pennsylvania Dutch, who aren’t Dutch at all but German. Educator and entertainer Keith Brintzenhoff takes us beyond pork and sauerkraut, hex signs and distelfinks, to learn about this German immigrant community, efforts to preserve its endangered language, and opportunities to celebrate its music, food, and more.
- Toad Creek Music
- Pennsylvania German Cultural Heritage Center
- Historic Schaefferstown
- Pennsylvania Dutch 101 with Doug Madenford
- Nutting, Wallace, Pennsylvania Beautiful (Google Books)
Celebrate the Chinese New Year with our team as we share the history, traditions, and foods of one of the world’s most widely-celebrated holidays. While the actual New Year falls on February 12 this year, the celebrations stretch on for more than three weeks around the holiday. Our staff member Gina Gao will teach us about the mythology of the holiday, how people prepare for the New Year, and the origins of traditions like the red envelopes (hóngbāo) and the Lantern Festival (Yuánxiāo jié). We will also learn about New Year traditions unique to Gina’s hometown of Wuhan, and look at the evolution of celebrations in New York City’s Chinese communities. Though public celebrations are subdued due to the pandemic, we will also go live to Flushing, Queens to see how the community is marking the holiday.
- Museum of Chinese in America
- Snug Harbor Chinese Scholar Garden
- “Digging Up the Roots of Holiday Traditions: Lunar New Year” (Tenement.org)
We are teaming up with our friend and renowned pizza expert Scott Wiener from Scott’s Pizza Tours to explore the world of mobile pizza and discuss the history and culture of pizza on the street with some special guests. We will be joined by Ernie Wong of Shanghai Mobile Kitchen Solutions, one of the city’s leading fabricators of food carts and trucks, who will teach us about what goes into building and operating a pizza oven on wheels in New York City.
- Slice Out Hunger
- Jiannetto’s Pizza and Catering
- Abeetz Mobile Wood Fired Pizza
- Eddie’s Pizza
- Dough Girls Pizza Truck
In preparation for Thanksgiving, join us for this interactive virtual program that will include live visits with vendors at the Lower East Side’s Essex Market and Thanksgiving-themed trivia We will learn about the best places to get all the fixings for your Thanksgiving meal, and how different communities celebrate the holiday and infuse their own culture’s flavors and traditions into the holiday meal. We’ll also be joined by artists Theresa Loong and Laura Nova from Feed Me a Story who will share audio clips of vendors and shoppers from their project documenting Thanksgiving traditions in the market. We will also share how the market is supporting the local community and helping those in need during the holidays. This program is offered in partnership with the New York City Economic Development Corporation.
- Feed Me A Story Essex Market Audio Tour
- Feed Me A Story: Thanksgiving Edition
- Order a Holiday Gift Box from Essex Market
- Order from Essex Market on Mercato.com
- Don Ceviche
- Valley Shepherd Creamery
- Essex Olive & Spice
- Riverdel Vegan Cheese
- Viva Fruits & Vegetables
- Luna Brothers Fruit Plaza
- Formaggio Essex
- Lower East Side Girls Club, La Tiendita
- Luis Meat Market
Due to the precarious nature of their business, New York City street vendors’ livelihoods are dependent on knowing and exercising their rights. In this virtual program, we will look at examples that illustrate how vendors navigate the city’s legal and regulatory environment, including the complex permitting process. We also examine how street vendors have engaged, historically and today, with the political process through collective action and advocacy, and explore how the COVID-19 pandemic is impacting vendors and the industry as a whole in the current moment. We will joined by Matt Shapiro, legal director of the Street Vendor Project, who will share insights on the permitting system, as well legislation before the City Council to reform the vending system, Intro 1116.
Potatoes are a staple of the American diet, and a lot of them grow within commuting distance of New York City. On this program, we will connect with Pennsylvania’s Lehigh Valley, where Bob Leiby, an agronomist for the Pennsylvania Cooperative Potato Growers, joins us to discuss what goes into producing potatoes, the challenges of climate change, and new potato varieties and farming techniques under development to meet the challenges of today and the future. Bob Leiby spent his lifetime studying potatoes, raising his first crop as a 10-year-old 4-H member. He received his BS in Agronomy from Delaware Valley College and his Master’s from Penn State studying population dynamics of the Colorado Potato Beetle. He worked for Penn State Extension as a County Agricultural Agent for 36 years. At Pennsylvania Cooperative Potato Growers, he continues to test new potato varieties and growing techniques, and he has also traveled to China and Kyrgyzstan to work on potato issues.
For our final episode of this series, we will meet two chefs who are using the traditions of Thai cuisine as a springboard for culinary innovation. On the West Coast (with locations in San Francisco, Oakland, and Portland), Chef Kasem “Pop” Saengsawang has built his Farmhouse Kitchen Thai Cuisine concept, where he creates new dishes based off of his childhood growing up in Thailand’s Northeast. And from Brooklyn, Chef Suchanan Aksornnan (aka Chef Bao Bao) brings her fine dining background to create Thai fusion in a relaxed approachable setting at Baoburg. These chefs represent a new generation that is exploring exciting new possibilities in Thai cuisine, and we’ll discuss with them what they see for the future of Thai cuisine in America and across the world.
This recipe comes to us from Chef Kasem “Pop” Saengsawang, owner of the West Coast’s Farmhouse Kitchen Thai Cuisine, who made this sensational and decadent Lobster Tom Yum on our Thai Food in America series, episode 6, “The Future of Thai Cuisine.” Don’t be intimidated! Chef Kasem will walk you through breaking down the lobster, and the cooking is quick and simple.