All Of It with Alison Stewart

All Of It with Alison Stewart

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All Of It with Alison Stewart episodes

  • NASA's 12-Year 'Lucy' Launch, And Other Space News

    The Planetary Society's Kate Howells joins to discuss two exciting developments in space exploration. Over the weekend, a probe named "Lucy" blasted off from Cape Canaveral, beginning a decade-long mission that will culminate in the first flyby of a pair of binary asteroids as old as the Solar System. And later this year, NASA will launch the James Webb Space Telescope, which will enable scientists to study how the first galaxies were formed, and learn about potentially habitable planets outside our solar system.

    18 min
  • Retired Astronaut Chris Hadfield's Debut Novel

    Canadian astronaut Chris Hadfield became an internet star in 2013 with a viral video of himself performing David Bowie’s “Space Oddity” on the International Space Station. Now he’s left the capsule and dared to write a novel. The Apollo Murders follows astronauts, spies, and killers in the American space program in the 1960s and 70s. Hadfield joins us to discuss his debut novel.

     

    19 min
  • 'Is This A Room' on Broadway

    Called a "thrilling thriller" and a critic's pick by The New York Times, creator and director Tina Satter's new Broadway play, "Is This a Room," is based on the true story of Reality Winner and its dialogue is pulled from FBI transcripts. Satter and star Emily Davis, who plays Reality, join us to discuss.

    19 min
  • Dior Exhibit at the Brooklyn Museum

    The sprawling, glittery new exhibit at the Brooklyn Museum, Christian Dior: Designer of Dreams, chronicles the designer's glamorous works as well as his relationship with America and American fashion. Senior curator of fashion and material culture Matthew Yokobosky joins us to discuss.

    The exhibit will be on display through February 20th 2022 at the Brooklyn Museum. 

    18 min
  • Fall Book Friday: 'On Animals' by Susan Orlean

    Author and staff writer at The New Yorker Susan Orlean joins us to discuss her new collection of essays, On Animals. We are highlighting this book as part of our series featuring Fall books every Friday of October.

     

    Event

    Susan will be in conversation, in-person, at the 92nd St Y on Oct 25th. You can find information about the event here.

    20 min
  • Listening Party: Lilly Hiatt, 'Lately'

    Lilly Hiatt had planned a tour for right after the release of her last album, Walking Proof, which came out March 27, 2020. But when COVID shutdowns made that impossible, she ended up writing new music instead. Now, she’s releasing her new album, Lately, out today. Hiatt joins us for a release day Listening Party and shares a special performance.

    14 min
  • Lido Pimienta on Breaking Ground in the World of Dance

    Canadian-Colombian singer-songwriter Lido Pimienta has had quite the year. Her 2020 album, Miss Colombia, earned a Latin Grammy Nomination, her first, as well as her first ever Grammy nomination at this year's awards, for Best Latin Rock, Urban, or Alternative Album. More recently, Pimienta became the first female composer of color to create a piece for New York City Ballet, scoring for choreographer Andrea Miller's new work, "sky to hold." She performed her commissioned score, which also marks her first theatrical work, live onstage. Pimienta joins us to discuss, and listen to, her work and achievements from the last year, and preview her upcoming tour.

     

    Events

    Pimientia will be performing at Terminal 5 on November 15 and 16.

    17 min
  • 'The Korean Vegan Cookbook'

    Chef, lawyer, and recent TikTok star, Joanne Lee Molinaro, also known as The Korean Vegan, joins us to discuss her debut cookbook, The Korean Vegan Cookbook. The book explores the emotional role food plays in our lives, and looks to Lee Molinaro's Korean family and upbringing, as well as incorporating the storytelling and photography she has become known for on social media. 

     

    PECAN PAHT (피칸팥파이• Sweet Red Bean)
    PIE SERVES 8 TO 10
    DIFFICULTY: Medium
    ALLERGENS: GFO
    One Thanksgiving I decided I wanted to make pecan pie that my family would actually eat. We’re not fans of overly sweet desserts, but my father absolutely loves pecans. The answer to creating a less cloyingly sweet filling was simple—paht! Not only is the red bean paste far less sugar-y than the typical custard-like filling of a traditional pecan pie, I knew my family would instantly appreciate the familiar flavor. I presented my little pie that Thanksgiving, and since then, I have been asked to make it every year.
    FOR THE PIE CRUST
    1½ cups (210g) all-purpose flour (see Note)
    1 tablespoon sugar
    1 teaspoon salt
    ⅔ cup (152g) cold vegan butter, cut into ½-inch cubes
    3 to 4 tablespoons ice water
    FOR THE PIE FILLING AND TOPPING
    ¾ cup (300g) brown rice syrup
    6 tablespoons soy or oat milk
    1 cup (320g) paht
    ¼ cup (50g) light brown sugar
    4 tablespoons (57g) vegan butter, melted and cooled
    ½ teaspoon salt
    1 teaspoon vanilla extract
    2 cups (220g) chopped pecans
    3½ tablespoons (35g) potato starch
    1 cup (110g) pecan halves
    1.Make the pie crust: In a food processor, combine the flour, sugar, and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until a dough starts to form.
    2.Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight.
    3.Preheat the oven to 350°F.
    4.Make the pie filling and topping: In a medium bowl, combine the brown rice syrup, soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans, and potato starch.
    5.Place the pie dough between two sheets of parchment paper. Using a rolling pin, roll out the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with pecan halves.6.Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn’t jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving.
    From THE KOREAN VEGAN COOKBOOK: REFLECTIONS AND RECIPES FROM OMMA’S KITCHEN by Joanne Lee Molinaro, to be published on 10/12/2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro
    18 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.