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All Of It with Alison Stewart
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All Of It with Alison Stewart episodes
- Amythyst Kiah's 'Wary + Strange'
On Amythyst Kiah's new album, Wary + Strange, the folk and roots musician, and member of the group Our Native Daughters, broadens her sound, mixing together Americana, rock, and more. Kiah joins us for a Listening Party.
33 min - Mariana Velásquez's Cookbook
Food stylist and chef Mariana Velásquez joins us to discuss her new cookbook, Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia, dedicated solely to Colombian food.
AREPA DE CHOCLO (SWEET CORN AREPAS)This arepa is a different animal, with a life and a history of its own. The word choclo or chocolo comes from the Quechua language, which was spoken in the Incan empire for a millennium and is one of the few surviving indigenous languages in Latin America. We Colombians have adopted the word, as have many other cultures in the hemisphere. And for all, chocolo means the same: sweet corn. And sweet it is indeed. So much so that nowadays, just about every street fair in New York City has a sign that reads “Mozzarepas,” a registered name founded thirty-some years ago by a Colombian family in New Jersey.Chocolo arepas are sweet and cheesy. I lean toward adding both queso fresco and Manchego cheese to the dough for a more interesting taste, rather than mozzarella. But I leave it up to you. . . . The key is to get your griddle very hot so that a nice crusty outer layer forms. In my desire to make this a full meal—breakfast for dinner, that is—I toss together a tomato and avocado salad to cut through the richness.MAKES 6 AREPASFor the arepas1 cup sweet yellow corn kernels1 cup pre-cooked yellow cornmeal or Masa Arepa3 tablespoons sugar¼ cup all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt1 cup quesito or fresh ricotta cheese½ cup grated Manchego or Parmesan cheese3 tablespoons butter, melted, plus 2 tablespoons¾ cup 2% milkFor the Raw Tomato & Avocado Salad2 cups ripe cherry tomatoes, halved crosswise2 Hass avocados, pitted, peeled, and cubedJuice of 1 lemon1 tablespoon extra-virgin olive oilFlaky salt and freshly ground black pepperTo serve4 ounces quesito or queso fresco, crumbled½ cup cilantro leaves.Grind the corn in a food processor until the kernels break apart and the mixture is smooth. Transfer the ground corn to a large bowl and add the cornmeal, sugar, flour, baking powder, salt, the ricotta cheese, and Manchego cheese. Using a wooden spoon, mix the ingredients to combine. Add the 3tablespoons butter and the milk and to stir until the mixture comes together. Do not overmix. In the beginning, your mixture will look like a very loose pancake batter. Don’t fret, the cornmeal will take a few minutes to absorb the liquid and achieve a better consistency. Allow the dough to rest for 10 to15 minutes.Meanwhile, prepare the raw tomato and avocado salad: In a medium bowl, combine the tomatoes and avocados. Add the lemon juice and olive oil and toss to combine. Season with salt and pepper to taste.Line a baking sheet with parchment paper and set aside. Preheat a large cast-iron skillet or griddle over medium-high heat. Melt the 2 tablespoons butter until bubbles form. Measure ½ cup of the batter and pour into the pan—pancake style. You can fry the arepas 2 at a time or more, depending on the size of your skillet. Do not crowd the skillet.Cook the arepas until golden brown, 2 to 3 minutes per side. You may need to turndown the heat as you go so that the pan doesn’t get too hot from batch to batch. Place the finished arepas on the baking sheet and keep warm in the oven. Repeat with the remaining batter. To serve, plate each arepa and top with a spoonful of the tomato and avocado salad, the crumbled quesito, and cilantro leaves.17 min - Judy Collins on Her Life & Career
[REBROADCAST FROM JUNE 26, 2019] Singer Judy Collins joins us to talk about her life, career, and the album, Winter Stories.
15 min - Watch Party: 'In the Heights'
For the latest installment of All Of It’s “Watch Party” series, we’ll speak with Monica Castillo, arts and culture reporter for Colorado Public Radio, about the much-anticipated film, “In the Heights,” and take calls from listeners.
33 min - Father's Day Gifts and Activities
Gothamist's arts and culture editor Ben Yakas joins us with a preview of activities and gifts for celebrating Father's Day.
9 min - Tribeca: 'The One and Only Dick Gregory'
As part of our continuing Tribeca Festival coverage, our last feature will be “The One and Only Dick Gregory.” The documentary covers the comedian and civil rights activism with archival footage and interviews from the entertainers and comedians he inspired. Director Andre Gaines joins to discuss.
16 min - Natasha Trethewey on 'Memorial Drive'
Pulitzer Prize-winning, New York Times bestselling author and former US poet laureate Natasha Trethewey joins us to discuss her book Memorial Drive: A Daughter’s Memoir, which was just released in paperback.
22 min - Lincoln Center's Juneteenth Celebration
On June 19 at 7 PM, Lincoln Center will present I Dream a Dream That Dreams Back at Me: A Juneteenth Celebration, curated by artist and poet Carl Hancock Rux and featuring a variety of performances from Nona Hendryx, Vernon Reid, and Toshi Reagon & BIGLovely, as well as WQXR host and singer Helga Davis, who will present “a musical recitation of a deconstructed National Anthem.” Rux and Davis join us to preview the event.
15 min - Autobiography from NASCAR Driver Bill Lester
[REBROADCAST FROM FEBRUARY 2, 2021] NASCAR is one of the most watched sports in the US and has historically been dominated by southern white men. Bill Lester joins us to talk about his experiences as one of only seven African American drivers in the history of the sport, which he recounts in his book, Winning in Reverse: Defying the Odds and Achieving Dreams ―The Bill Lester Story.
18 min - Juneteenth Unityfest with Nile Rodgers and Robert Randolph
Musicians Nile Rodgers and Robert Randolph join us ahead of the inaugural Juneteenth Unityfest, a livestream event at 5 PM on June 19, presented by the Robert Randolph Foundation, featuring music, comedy, and more.
16 min
About All Of It with Alison Stewart
From the publisher's feed
All Of It with Alison Stewart is a show about culture and its consumers.
ALL OF IT is a show about culture and context.
ALL OF IT is a show about culture and the culture.
Our aim is to engage the thinkers, doers, makers, and creators, about the what and why of their work. People make the culture and we hope, need, and want the WNYC community to be a part of our show. As we build a community around ALL OF IT, we know that every guest and listener has an opinion. We won’t always agree, but our varied perspectives and diversity of experience is what makes New York City great.
ALL OF IT will be both companion for and curator of the myriad culture this city has to offer. In the words of Cristina De Rossi, anthropologist at Barnet and Southgate College, London:
"Culture encompasses religion, food, what we wear, how we wear it, our language, marriage, music, what we believe is right or wrong, how we sit at the table, how we greet visitors, how we behave with loved ones, and a million other things."
...In other words, ALL OF IT.
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Join us for ALL OF IT with Alison Stewart, weekdays from 12:00 - 2:00PM on WNYC.
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