All Of It with Alison Stewart

All Of It with Alison Stewart

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All Of It with Alison Stewart episodes

  • The Best Subway Book Reviews in 'Between the Lines'

    In 2013, Uli Beutter Cohen decided to start asking riders on the subway what they were reading, and what they thought of it, eventually founding the popular Instagram account Subway Book Review. Cohen has compiled the best of these interviews and photographs in a new book, Between the Lines, and joins us to discuss.

    16 min
  • The Importance of Local Journalism in 'Storm Lake'

    A new PBS documentary, "Storm Lake," tells the story of a family run newspaper, The Storm Lake Times, and its editors who are trying to serve an Iowa town as it struggles to adapt to the ever-increasing footprint of Big Agriculture in the area. Directors Jerry Risius and Beth Levison speak with us about the paper, the making of the film, and the impact of local journalism in small towns. "Storm Lake" premieres on PBS on November 15.

    16 min
  • The State of Veterans Affairs, 'Father Soldier Son', 'Formation: A Woman's Memoir of Stepping Out of Line', 'Places and Names: On War, Revolution, and Returning

    In honor of Veterans Day, Jeremy Butler, CEO of IAVA (Iraq and Afghanistan Veterans of America) joins to talk about the biggest issues facing veterans today and some of the priorities his group is advocating for. Plus, we take your calls.

    [REBROADCAST FROM July 16, 2020] Over the course of a decade, the Netflix documentary "Father Soldier Son" follows Sgt. First Class Brian Eisch's return to the United States, civilian life, and his two young sons, after being injured while serving in Afghanistan. Directors Leslye Davis and Catrin Einhorn discuss their new documentary, “Father Soldier Son.”

    [REBROADCAST FROM June 7, 2019] Novelist and Iraq veteran Ryan Leigh Dostie discusses her memoir, Formation: A Woman's Memoir of Stepping Out of Line, which chronicles her experiences being sexually assaulted during her time in the military and attempts to seek justice within a system that didn’t believe her story.

    [REBROADCAST FROM June 11, 2019] Author Elliot Ackerman joins us to discuss his memoir, Places and Names: On War, Revolution, and Returning.

    28 min
  • 'Formation: A Woman's Memoir of Stepping Out of Line'

    [REBROADCAST FROM June 7, 2019] Novelist and Iraq veteran Ryan Leigh Dostie discusses her memoir, Formation: A Woman's Memoir of Stepping Out of Line, which chronicles her experiences being sexually assaulted during her time in the military and attempts to seek justice within a system that didn’t believe her story.

    27 min
  • 'Father Soldier Son'

    [REBROADCAST FROM July 16, 2020] Over the course of a decade, the Netflix documentary "Father Soldier Son" follows Sgt. First Class Brian Eisch's return to the United States, civilian life, and his two young sons, after being injured while serving in Afghanistan. Directors Leslye Davis and Catrin Einhorn discuss their new documentary, “Father Soldier Son.”

    22 min
  • A Veterans Day Call-In

    In honor of Veterans Day, Jeremy Butler, CEO of IAVA (Iraq and Afghanistan Veterans of America) joins to talk about the biggest issues facing veterans today and some of the priorities his group is advocating for. Plus, we take your calls.

    28 min
  • A New 'Filipinx' Cookbook
    In her debut cookbook, Filipinx: Heritage Recipes from the Diaspora, chef Angela Dimayuga explores the recipes that remind her of home, growing up as one of the more than four million people of Filipino descent in the United States. Dimayuga comes on to talk the new cookbook, and showcase her take on the classic Filipino dishes she grew up eating.
    Coconut Milk Chicken Adoboah • DOH • bohSERVES 6 TO 8Adobo is probably the Filipino dish best known and least understood by Westerners. Like the name of the Philippines itself—imposed by Spanish colonialists in the sixteenth century in honor of their king, Philip II—it bears the lexical imprint of a foreign empire. In 1613, a Franciscan friar, attempting to compile a Tagalog dictionary, reached for the Spanish verb adobar to describe the dousing of ingredients with vinegar, to season and pickle. But that technique of preservation, essential in a tropical climate, long predated his arrival. Adobo is an indigenous dish, and one that contains multitudes, with no two recipes alike.Vinegar is the constant. Here I use coconut vinegar (see page 179 if you’re feeling ambitious and want to make your own!), along with coconut milk and coconut oil—three forms of coconut, to bring silkiness without heaviness. (Coconut milk adobo, or adobo sagata, is a tried-and-true variation in the Philippines but a little less common in the U.S.) It’s just as good if you substitute rice vinegar or diluted white or apple cider vinegar. And the chicken is just a suggestion: You could roast or steam a whole fish and pour the adobo over it, or sear mushrooms, fresh langka (jackfruit), or big meaty chunks of cauliflower and throw them in as the stew simmers down and turns thick.2 tablespoons coconut oil, store-bought or homemade (page 193)2 teaspoons whole black peppercorns1 teaspoon coarsely cracked black pepper1/2 teaspoon red pepper flakes4 pounds (1.8 kg) chicken drumsticks and thighs, bone in and skin on15 garlic cloves, smashed and peeled1 cup (240 ml) unsweetened, full-fat coconut milk1/2 cup (120 ml) coconut vinegar (store-bought or homemade, page 179) or rice vinegar1/2 cup (120 ml) soy sauce8 bay leaves, fresh or dried1 whole fresh serrano chileSteamed rice, for servingIn a large pot, heat the coconut oil on medium until shimmering. Add the whole peppercorns, coarsely cracked black pepper, and red pepper flakes. Lay the drumsticks and thighs in the pan, skin side down, and raise the heat to medium high. Cook for about 5 minutes, resisting the urge to poke and prod; just let the chicken cook undisturbed, until the fat starts to render, melting into the pan, and the skin turns slightly brown. Using kitchen tweezers or tongs, flip over the chicken.Add the garlic, coconut milk, vinegar, soy sauce, bay leaves, serrano chile, and 1 cup (240 ml) water. Let the mixture come to a boil. Put a lid on the pot, reduce the heat to medium low, and simmer for 1 to 1ó hours, stirring occasionally. The chicken should feel loose, almost—but not yet—ready to slip off the bone.Remove the lid, raise the temperature to medium high, and reduce the sauce by cooking uncovered for another 15 minutes, stirring occasionally, until the sauce is thick as velvet.Serve over rice, to soak up the sauce.
    Reprinted from 'Filipinx: Heritage Recipes from the Diaspora' by Angela Dimayuga and Ligaya Mishan. Photos by Alex Lau. Published by Abrams.
    14 min
  • NYT Book Review Celebrates 125 Years

    The New York Times book review section was founded 125 years ago! Deputy editor of the Book Review Tina Jordan joins us to discuss the publication's collection The New York Times Book Review: 125 Years of Literary History, which takes a look at how the section has changed over the decades. We will also take calls from listeners about the best book published in the last 125 years.

    30 min

About All Of It with Alison Stewart

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All Of It with Alison Stewart is a show about culture and its consumers.