Feast Yr Ears

Dr. Michael Carolan's new book is titled "The Food Sharing Revolution" It's a look at how start-ups, pop-ups and co-ops are changing the way we grow, cook and eat. Harry and Michael will discuss what food sharing really means and if the "sharing economy" is making positive change and how we can help shape that future. Are we going to all be hosting dinner parties for profit? will small food businesses share space as they scale? Tune in to hear more!

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Josh Green is the guy behind Brooklyn Buttery, making flavors like Sriracha butter (Harry's favorite popcorn topping) and Lemon butter. Tune in to hear Harry and Josh talk about what it's like to start a company in Brooklyn, and why butter. Flavor ideas and recipes and more. Give it a listen!

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Max Falkowitz grew up, and still lives in Queens. He is a "Food nerd for hire" and writes about food and flavors and is the editor of Caravan by Snuk Foods, a new online magazine about flavors and ingredients from all over the world. Snuk Foods is a global bazaar of the best specialty ingredients from across the world. Having launched last week they are an online marketplace for great hard to find ingredients. Tune in to hear Harry and Max talk about "ethnic food" eating around the world in one borough, and more.

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Diego Garcia is the chef of the recently reopened Four Seasons restaurant in Manhattan. Opened in 1959 in the Segram's building it is one of the most famous fine dining restaurants in the world and helped usher in the gourmet era. In 2016 the restaurant closed it's original location and reopened this August a few blocks away. Chef Garcia grew up in Mexico close to the sea and brings his seafood sensibilities to the Four Seasons. Tune in to hear Harry and Diego talk about the new space, changing seasons and what's on the menu!

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Katiushka Melo is an artist and the creator of Culture Cream a company focused on fermented, probiotic ice cream and sorbet. What started as a small project has swiftly grown into a company. Starting in the summer of 2018 Culture Cream has been setting up at markets around the Northeast. Tune in to hear how art and ice cream come together in her work. www.katiushkamelogreen.com

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Ryan Ratino is the youngest chef to have a Michelin star in Washington DC. His restaurant Bresca is French inspired, seasonal fare, but with a ZERO waste ethos and an experimental bent. Tune in to hear Harry and Ryan talk about what it's like to get crushed in your first service after the star and why Ryan loves what he does.

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Booza is the original form of Ice cream. Long difficult to find in the United States, the fellows behind the Republic of Booza are on a mission to change that. This past summer they opened the first scoop shop outside the Levant on North 4th st in Williamsburg Brooklyn. Tune in as Harry discusses ice cream history, Mastic, Sahleb and more with founders Michael Sadler and Jilbert El-Zmetr.

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Betsy Fox is one of the most important people working behind the scenes in the modern specialty food space. The brands she has helped launch and create reads like a list of hit singles, and while I'm sure you've heard of the brands, and probably have them in your kitchen, I'm guessing you didn't know this firebrand was behind the scenes helping make it all happen.

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Matty Matheson is a chef, father, author and host of It's Suppertime!, Dead Set on Life, and Keep it Canada on Viceland. He's large, loud, has only one speed. Making a name for himself in the restaurant scene in Toronto he partied hard and was everywhere you wanted to hang out. He's taken the energy he used to put into partying and turned it to sharing his favorite foods with the world, he's a Julia Child for a new generation. From eating far out rare foods, to making spaghetti and meatballs, Matty is working hard to expand ours, and his, culinary knowledge. Hold on tight and you just might enjoy the ride.

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Shelby Zitelman and her sisters Jackie and Amy run Soom foods. Based in Philadelphia they import tahini from Israel that is made from single origin sesame seeds sourced in Humera, Ethiopia. While finishing a business degree Shelby was visitng her sister in Israel and met her then boyfriend (now husband) and got her first real taste of tahini that he was making. Why wasn't this quality of product available in the US? this simple question launched Soom, who now have expanded their line to include a chocolate tahini spread as well as Silan, a date syrup. Tune in to hear how this company got started, what it's like working with your family, and where tahini goes in the supermarket.

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