Feast Yr Ears

By Heritage Radio NetworkBusiness Arts

Feast Yr Ears episodes

November 18, 2015 Episode 10: On the Road with Fiona Bohane
When the kitchen is always on the movie, how do you feed one of the biggest bands in the world? Today on _ Feast Yr Ears _, host Harry Rosenblum is on the line with Fiona Bohane, touring chef for the Dave Matthews Band. She relays that feeding the band members, riggers, drivers, stagehands, sound technicians and guests with restaurant quality food can be challenging and executing the food that is befitting the demands of a rigorous tour schedule is a feat all its own. Fold in the desire to minimize a negative environmental impact, use locally sourced goods and travel without refrigeration, and now, well, we have a show. Tune in for this backstage pass and hear Fiona chat about the typical menu, foraging, and being a new mom.
“There’s a couple of vegetarians in the Dave Matthews Band, so we focus, as we should, on doing all vegetarian options… We do a pretty extensive buffet setup so we can pretty much hit everything.” [14:15]
–Fiona Bohane on Feast Yr Ears

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38 min
November 11, 2015 Episode 9: Franco Lania
This week’s Feast Yr Ears features the incredible story of Franco Lania.
As a troubled teenager trying to find his way, Master Chef Franco Lania says, “food saved my life”. Freshly out of high school, Franco’s father took him kicking and screaming to Kings Supermarket in Short Hills, New Jersey for a job. By the second week, Franco was enjoying his training where he discovered flavors and tastes that he never in his wildest dreams knew existed. Franco started to come alive. Through that job, he slowly but surely fell in love with food. Not only did he want to taste new things like ambrosia salad, he wanted to learn how to make them. Franco found his passion from which he later created the philosophy,“as you design your dishes and design your meals, you can design your life.”
And design he did. Franco made his way to Le Cordon Bleu in London where he graduated with the_ Grand Diplôme_. Franco wanted to continue his quest for knowledge, so he attended the Master Course at the Italian Culinary Arts Institute in Costigliole d’Asti, Italy. Upon finishing his education, Franco’s culinary talent earned him the Sous Chef position at a new restaurant, slated to open in New York City. The job required that he take the Department of Health test for a food handler’s certificate. Franco arrived early at the World Trade Center on that beautiful, but tragic morning, September 11, 2001. Franco escaped, but the restaurant opening was delayed, and thus began a series of professional and personal hardships that sent him to the base bottom of his life. Franco could not even begin to think how he could move forward with his life, which left him subsisting on Pringles and orange soda.
After a move to Miami, Franco took a job at a small Italian restaurant on South Beach that served delicious, simple food. He started to feel a nourishment that he had not felt in a long time. Franco was able to start orchestrating a plan. He realized his brain needed real food. Basic pasta. Chicken with onions. When he would make his chicken and onions dish, he discovered it was like therapy. The mouthwatering aromas enlivened him. He felt that he could face life again. Not only did the cooking act as therapy, it nurtured him. He carries that inspiration inside of him, and he shares it with his thousands of fans across the globe.
Franco’s journey has brought him to the stoves at some of the most highly-acclaimed restaurants in the United States as well as Europe: La Grenouille, New York City; River Café, Brooklyn, NY; Pinot Bistro, Studio City, CA; Blue Door, Miami, FL; Dorchester Hotel, London, and the two Michelin-starred Sadler, Milan, Italy. His love for travel and cuisine lured him onto luxury cruise lines. On Oceania Cruises, whose culinary department is headed by the world-renowned Jacques Pepin, Franco was the first American to hold the Italian Chef position. He frequently appears as a guest chef on Celebrity Cruises’ transatlantic crossings. Through his unique experiences, Franco has attained the “marquee level” of a Certified Culinary Professional on land and at sea.
Currently, Franco explores New Jersey’s diverse food culture through his show, Jersey Gems, airing on HomeTowne Television (HTTV); he is often the “Green Grocer” for their evening news. He is a member of the Culinary Advisory Board for ConAgra Foods. Franco has appeared twice on The Food Network’s 24-Hour Restaurant Battle.
Chef Franco Lania now travels the world teaching people about the joy of food, cooking and how it has changed his life. He headlines conferences, is a celebrity chef at private events and represents large food brands for culinary demonstrations.
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40 min
November 04, 2015 Episode 8: The Civil War and More with Matt Dellinger
_ Feast Yr Ears _ is taking a trip through time talking to Matt Dellinger, journalist and Civil War reenactor, about what life was like for the Brooklyn 14th regiment. The Brooklyn 14th received its nickname, as Matt explains, the “Red Legged Devils,” during the First Battle of Bull Run. Referring to the regiment’s colorful red trousers as the regiment repeatedly charged up Henry House Hill, Confederate General Thomas J. “Stonewall” Jackson yelled to his men, “Hold On Boys! Here come those red legged devils again!” After the break, Harry and Matt discuss his book “Interstate 69: The Unfinished History of the Last Great American Highway,” as well as their favorite road trip memories.

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42 min
October 28, 2015 Episode 7: Food in Prison
This week on Feast Yr Ears , host Harry Rosenblum is in studio with Alysia Santo of The Marshall Project, a nonprofit, nonpartisan news organization covering America’s criminal justice system. Talking about her writing and research on the prison food system, there is little consistency in regulations for feeding inmates and much of the quality and frequency of meals is dependent on budget. Inmates are entitled to three meals a day that are nutritious, unfortunately this is not always adhered to. After the break, Guillermo Rodriguez of the Carnegie Hill Institute discusses his time spent in prison as a cook and spares no detail in recalling his experiences, including his thoughts on prison wine or “hooch.”
“Replacing meat with soy products – that has been a popular change because its cheaper.” [10:15]
–Alysia Santo on Feast Yr Ears
“If the inmate is not allowed to take part in the meal, he’s not receiving the proper nutritional content he’s entitled to.” [22:30]
–Guillermo Rodriguez on Feast Yr Ears

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38 min
October 21, 2015 Episode 6: Bill Scanga of The City Reliquary
This week on _ Feast Yr Ears _, Harry Rosenblum is in studio with Bill Scanga, President of The City Reliquary. The City Reliquary is a not-for-profit community museum and civic organization located in Williamsburg, Brooklyn. Through permanent display of New York City artifacts, rotating exhibits of community collections, and annual cultural events, The City Reliquary connects visitors to both the past and present of New York. Talking to Harry all things museum related and what sets the space a part from other museums in the city, stay tuned to hear Harry and Bill’s thoughts on what the movie, “Back To the Future” got right and what futuristic things they’re still waiting to for, scooped out bagels, and exciting events happening at The City Reliquary.
“The thing that brought me to the Reliquary, we’re collecting all this stuff, and we wanted to create a venue for this stuff to get out and see the light of day.”
–Bill Scanga on Feast Yr Ears

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38 min
October 14, 2015 Episode 5: Sound, Light, and Touring
Craig Colorusso is a musician, artist and builder currently living in Arkansas with his wife and daughter. He’s pushing the world of music and art together in ways that we should all be lucky to experience. Harry and Craig talk about touring in a beat up van, making music in tunnels and eating every day.
“The world just makes more sense with a guitar in my hand, so I decided to make art that made sound.”
“When it comes to live performance, you play guitar everyday, you play guitar everyday for the rest of your life. It’s just like you have to eat.”
–Craig Colorusso on Feast Yr Ears

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37 min
October 07, 2015 Episode 4: Puma Ghostwalker
Forager. Wild Child. Survival Expert. Meet today’s guest Puma Ghostwalker, who joins Harry Rosenblum in the studio for this week’s episode of Feast Yr Ears. Talking a plethora of topics from living off the grid in New York City to evolving from naturalist to educator, Puma and Harry chat about their fondness for wild mushrooms as well as the edible weeds lurking in your backyard. Puma also shares ways he is striving to make a difference in the world of conservation.
“There are so many weeds in your backyard that are edible… ‘weed’ is a made up word, there are no weeds.” [9:00]
“I love living in New York City. I love the museums, I love the MET, Lincoln Center… I really have the best of both worlds.” [32:00]
–Puma Ghostwalker on Feast Yr Ears

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35 min
September 30, 2015 Episode 3: Bees, On the Job and Off
Anthony Plainakis AKA Tony Bees, served in the US Army, and went on to a 20 year career in the NYPD as a detective. a beekeeper since he was a teenager, Tony was the bee expert for the department and now retired from the force he farms his yard in Queens and tends to his hives as well as dozens of bee rescues every year.
“I don’t care if you have 100 hives on top of a building in Midtown, Manhattan – it’s not going to happen. What’s going to happen is those bees are going to suffer.” [28:00]
“If you really want to take up the hobby, what I strongly suggest is read, read, read!” [31:00]
–Anthony Plainakis on Feast Yr Ears

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35 min
September 23, 2015 Episode 2: Bread and Life
Anthony Butler Executive Director of St. John’s Bread and Life joins Harry to talk about feeding the underserved of NY. People need to eat 365 days a year, and Tony and his team are there to help. More than just a handout, Bread and Life teaches people to cook, how to shop, helps them learn to read, do their taxes and a whole lot more. They’re addressing many issues that are all interconnected and doing amazing things in Bed-Stuy Brooklyn. Stay tuned for a talk about the papal visit to NY as well. This program was brought to you by Whole Foods Brooklyn.
“We’re really changing, at least in our own little local world, the diet of folks – exposing them to new food.” [10:54]
“We have a digital food pantry because I wanted to give people choice, and I also wanted to understand how people are using food because I have an obligation to be a good steward of the funds and resources that are given to Bread and Life.” [12:53]
–Anthony Butler on Feast Yr Ears

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34 min
September 16, 2015 Episode 1: Vietnam War & More with Henry P. Bergson
On the debut episode of Feast Yr Ears, host Harry Rosenblum is in studio with guest Henry P. Bergson talking the Vietnam War and more. Henry was stationed in Vietnam from Valentine’s day 1969 – 1970. Discussing what food was like while on patrol (C-rations) as well as the available food to a G.I. stationed in-country at that time, Henry recalls intriguing details from this era of his life. Tune in for a great show and hear Hank’s thoughts on finding the perfect stateside spring roll. This program was brought to you by The International Culinary Center.
“When lunch arrived and they were serving ice cream, you new you’d be in the field for at least 10 days!” [12:00]
“The ham and egg C-ration, which happened to be rather inedible, was very nicely disguised with ketchup over glutenous rice with soy sauce.” [13:30]
“The army really tried to get foods that people tended to be familiar with… if you had a little sense of adventure, you could be surprised!” [14:00]
–Henry P. Bergson on Feast Yr Ears

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34 min

About Feast Yr Ears

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Explore food through the lens of storytelling. Host Harry Rosenblum chats with guests inside and outside the food world, about the experiences that have shaped what they eat and cook. Listen to Feast…