All Of It with Alison Stewart

[REBROADCAST FROM January 29, 2021 and September 17, 2018] All Of It's first episode aired on September 17, 2018. Our inaugural guest was musician Ani DiFranco. And she has joined us every year since. To celebrate the show's third birthday and her upcoming tour, we re-air highlights from the show's inaugural interview with DiFranco as well as one from this year when she joined to talk about her new album, Revolutionary Love.

A new film starring Jessica Chastain and Andrew Garfield tells the story of televangelists Tammy Faye Bakker and Jim Bakker. Writer Abe Sylvia and Director Michael Showalter join us to discuss the film, “The Eyes of Tammy Faye,” which premieres in theaters September 17.

The Apple TV + comedy series “Ted Lasso” has become a runaway hit for its heartwarming messages and unforgettable characters. Brendan Hunt is a co-creator and writer on the series, and also stars as Coach Beard. He joins us to discuss Season 2 of the show as part of our “Watch Party” series.

A new podcast, BlackBerry Jams, explores what it means to be a black fan navigating the predominantly white jam band scene. Co-hosts Lenny Duncan and Leslie Mac join to discuss the intersection of jam band culture and black liberation.

Jay Vanasco, WNYC/Gothamist news and culture editor, joins us to discuss things to do this weekend in New York City as part of our ongoing series, "The Get Out."

A new exhibit at Fotografiska highlights the work of groundbreaking photographer and photojournalist Ruth Orkin. Orkin’s daughter and director of her archive, Mary Engel, and Amanda Hajjar, director of exhibitions at Fotografiska, join us to discuss the exhibition "Expressions of Life," which opened on September 3.

Five years ago, Colin Kaepernick took a knee during the National Anthem to protest police brutality, sparking nationwide support, outrage, and effectively stalling his NFL career. This moment was a turning point in protest and resistance in professional sports. Dave Zirin, sports editor for The Nation and author of the new book, The Kaepernick Effect: Taking a Knee, Changing the World, joins us to reflect on how Kaepernick has changed activism in sports.

Carmelo Anthony, ten-time NBA All-Star currently playing for the Los Angeles Lakers and formerly of the New York Knicks, joins us to discuss his new memoir, Where Tomorrows Aren't Promised: A Memoir of Survival and Hope.

Priya Krishna, food reporter for The New York Times and author of the upcoming cookbook, Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave), joins us to discuss her recent article about the social, economic, and historic complexities of the "Ethnic" food aisle in American supermarkets, plus take listener calls.

The James Beard Award-winning Sahadi’s market has been a local favorite for over a century. Now, with the new cookbook, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients, anyone can enjoy the flavors of Sahadi’s at home. Cookbook author and Sahadi’s co-owner and culinary director Christine Sahadi Whelan joins us to discuss.

RECIPE:

Moroccan Marinated Chicken Breasts

This recipe is yet another example of how the rich blend of spices in ras el hanout can give a simple preparation depth and nuance with very little effort. Marinating chicken in yogurt tenderizes the meat and keeps it juicy as it grills. Serve this with a room-temperature grain dish, like the Millet Pilaf with Almonds and Feta on page 115, and a cooling salad of Persian cucumbers.

SERVES 4

1/2 cup [120 g] plain Greek yogurt, full or reduced fat

1 Tbsp ras el hanout

1 tsp fine sea salt

1 tsp hot paprika

1 tsp hot red pepper flakes

4 large bone-in, skin-on chicken breast halves

Chopped fresh cilantro, for garnish

In a medium bowl, stir together the yogurt, ras el hanout, salt, paprika, and red pepper flakes. Add the chicken and turn to coat thoroughly with the seasonings. Cover the bowl and marinate for 2 hours in the refrigerator.

Prepare a gas or charcoal grill. When hot, mound most of the coals to one side. Place the chicken breasts over the hottest part of the fire, skin side down, and cook until the skin has developed a bit of char and the fat has rendered. Turn the breasts skinside up, move to the cooler side of the grill, and cover the grill. Cook the chicken, turning once or twice, until cooked through, 25 to 30 minutes.

Alternatively, you can prepare this in the oven. Preheat the oven to 350°F [180°C] and arrange the chicken in a baking dish large enough to hold them without touching. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.

Garnish with the chopped cilantro. Serve hot or at room temperature.

Excerpted with permission from Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (Chronicle Books, 2021) by Christine Sahadi Whelan. Copyright text © 2021 by Christine Sahadi Whelan. Copyright photographs © 2021 by Kristin Teig.