Industry Night

The National Museum of Women in the Arts is the only major museum in the world solely dedicated to exhibiting the work of women artists. Our guest today is GINNY TREANOR, the museum’s Associate Curator, who in addition to taking us through all that the museum does to promote awareness of and interest in women in the arts, will offer an insiders’ preview of the museum’s upcoming spotlight on the celebrated American luxury fashion house, Rodarte, founded by sisters Kate and Laura Mulleavy. The Rodarte exhibit, the first fashion exhibition ever organized by the National Museum of Women in the Arts, is now on display thru February 10, 2019 and showcases the designers’ visionary concepts, impeccable craftsmanship and profound impact on the fashion industry.

In this episode of we’re giving you a great, vicarious taste of Georgian wines (Georgia the country, not the state!) While many Americans may be unfamiliar with the nation of Georgia, which emerged from behind the Iron Curtain after the breakup of the Soviet Union, most wines experts agree that winemaking was invented there some 8,000 years ago. To this day, an impressive diversity of Georgian wines continue to thrill palates everywhere.

Noel Brockett, a lover of all things Georgian and the man in charge at Georgian Wine House, a Maryland-based import company founded by Georgian wine enthusiasts in 2005, joins us with tastes and talk of Georgian wine culture, its over 500 indigenous grape varieties and both its ancient qvevri (pronounced, “k-vevri”) skin-contact and modern wine-making techniques.

Join us!

On this episode of Industry Night with Foodie and the Beast, we’re talking plant-based dining that tastes good, is good for you AND is great for the planet!

Our guest is Ran Nussbacher, cofounder of Shouk: Voted Washington D.C.'s Best Fast Casual Restaurant, Shouk’s healthy, Israeli-inspired fare has a huge following, because Shouk’s food is not just flavorful, it’s also world-changing. Convinced that eliminating animals from our plates is the only sustainable way forward, Ran and his team have set out to change our eating habits, one pita at a time. Having been inspired by the markets and lively food of his native Israel, Ran and Shouk are getting us to eat our veggies, and love it.

Tune in to find out how Ran and Shouk plan to change how we eat, by making plant-based food that people crave!

Tonight, cocktail historian, author and all-around spirits aficionado, Phil Greene, joins us on Industry Night with Foodie and the Beast to talk his favorite subject and one of ours: Cocktails.

Phil is an attorney, writer and cocktail historian and a founder of the Museum of the American Cocktail in New Orleans who manages the Museum’s D.C. cocktail seminar program. He has presented at events such as Tales of the Cocktail (since 2004), the Manhattan Cocktail Classic, San Antonio Cocktail Conference, Arizona Cocktail Week, Miami Rum Renaissance, the International Rum Festival, and many others. He has also presented multiple times for Smithsonian Associates in Washington, D.C., and has done events for the Washington Shakespeare Theatre, the Hemingway Society, the International F. Scott Fitzgerald Society, the University of Louisville Cocktail Conference, the Kennedy Center for the Performing Arts in Washington, DC, and many other notable institutions.

In particular, Phil is an authority on the life and favorite drinks of Ernest Hemingway, and has presented on this topic before the Smithsonian and Kennedy Center in Washington, D.C., at the Hemingway Home in Key West, in New Orleans, and elsewhere around the world. His book, To Have and Have Another – A Hemingway Cocktail Companion, (Penguin Press, 2012, 2d Ed. 2015), has received critical acclaim from The New York Times, Wall Street Journal, Washington Post (twice, in 2012 and again in 2015), Chicago Tribune, Food & Wine, Wine Enthusiast, Garden & Gun, Kirkus Reviews, HuffingtonPost.com, and many others, and remains a best seller in several categories.

Phil’s second book, The Manhattan: The Story of the First Modern Cocktail (with recipes) was published in 2016, by Sterling Epicure. Phil is also a contributing author for the Oxford Companion to Spirits and Cocktails to be published in 2019, and is a contributing columnist for The Daily Beast.

JUST PUBLISHED – His newest book, A Drinkable Feast: A Cocktail Companion to 1920s Paris, is a look at the amazing era of Paris during that amazing decade, through the lens of the cocktails that were enjoyed by the writers, painters, poets, dancers, musicians, and other artists who flocked to Paris during the 1920s. 50+ authentic and easy to make recipes, anecdotes, excerpts, vintage ads and photos

It's a great listen – plus, we’re drinking a lot of cocktails, so you can enjoy them , too, albeit vicariously!Paris during the 1920s. 50+ authentic and easy to make recipes, anecdotes, excerpts, vintage ads and photos

French wines? Sure, everyone knows about them! Same with the wines from Italy, California, Spain, and now Chile, Argentina, New Zealand and Australia.

But Bulgaria?

You bet. In fact, it is arguably true that winemaking was invented in what now is Bulgaria 6000 years ago. And today, some of the world’s finest – and best priced – reds, whites and rosés come from Bulgaria’s Thracian Valley. To learn more about that, our guest, G&B Wine Importers’ CEO Robert Hayk, will get you as close as you can get to a wine tasting on the radio. He’ll also offer fascinating primer on the terroir that produces these unique wines, their varied taste profiles, how they are produced and about where to find them at truly amazing prices in restaurants and wine stores across Greater DC.

It all happens right here, on Industry Night with Foodie and the Beast!

Наздраве! (Cheers! in Bulgarian)

America is the richest nation on the face of the earth; in fact, the richest nation in the history of the earth!

Yet, every night, millions of kids go to bed hungry. Debbie Shore, co-founder of Share Our Strength, leads an organization that has raised millions to feed millions across the past several decades. She hasn’t done it alone. Among those helping her are some of the nation’s top chefs, who give of their time, talents and resources to help fight child hunger in America.

Debbie Shore joins us tonight on Industry Night with Foodie and the Beast, along with Top Chef alum and award-winning chef, Bryan Voltaggio of Volt and Family Meal.

A lot of people hear the phrase, “kosher” and mkay assume that it implies some sort of special of strange approach to food. Actually, it’s a pretty mainstream thing, and tonight on Industry Night with Foodie and the beast, you’ll hear from experts about what kosher foods are, “why” they are, and how the concept of “kosher” fits neatly into today’s more food quality-aware dining scene.

Joining us are Devora Kimelman-Block, Founder & CEO of KOL Foods meat; Emily Landsman, who handles marketing and operations for KOL Foods and KOL’s media relations specialist, Zoe Schaeffer, from the Rodale Institute, to discuss a range of topics, including:

KOL’s and Rodale’s 411s

Grass-fed meat, pastured poultry (turkey/heritage chicken). What do the terms mean? (Devora)

How and why is grass-fed better for animals. What about grain?

What makes grass-fed meat healthier for people?

What makes meat kosher?

Regenerative agriculture. A net-positive return on the environment. What is it? How does it work?

Fair labor practices. Worker fairness and farmer crisis –

Food certifications – organic, regenerative. What do they mean for small farms, big farms?

Problems with labeling and usage of terms, little real regulation means some companies can skirt the truth. (“Natural” and “grass finished” for example.)

Why do people think regenerative and organic systems are better for the planet? Does it really heal the earth?

Can regenerative/organic scale up to save agriculture? Save the world?

Join us!

Today on Industry Night, Nycci Nellis chats with world-renowned pastry chef and bakery shop owner, Tiffany MacIssac. While everyone loves a little something sweet to eat, running a bakery and wedding cake shop takes more than sugar, butter and flour.

Craft beers have become as diverse – and as delicious – as wine. What started as folks making homebrews in the tib (OK, we’re exaggerating a little to make s point) has become big business, with major breweries buying up-and-coming breweries in order to stay competitive.

That said, we thought we’d go back to craft brewing’s roots and take a deep dive into the subject with folks who came from and know the homebrewing scene cold. Joining us on Industry Night with Foodie and the Beast are:

President Michael Stein and CEO Peter Jones OF Lost Lagers, the premier beverage research firm in D.C. Michael and Pewter help us experience history through beer, recreating extinct ales and lost lagers with some of the best breweries in the country and teaching homebrew classes at The Hill Center in Southeast DC. Michael has served his historic beers at the Smithsonian National Museum of American History’s Food History Program and serves as beer historian at DC Brau Brewing Company, LLC, the first production brewery in DC since 1956. Peter is a certified beer judge, and longtime homebrewer who also is Education Chair for the DC Homebrewers Club, Peter has taught a variety of topics and techniques for brewing novices through experts.

Also joining in is Sara Bondioli, current president of the DC Homebrewers club and a co-founder of the club's women's brewing group, HOPS.

The conversation is scintillating, as always, and the homebrews we taste are beyond good. Listen in!!!

This week on Industry Night with Foodie and the Beast, we’re taking you deep into one of the coolest, food-centric events ever: the 2018 Smithsonian Food History Weekend!

Home to Julia Child’s kitchen, the Smithsonian’s National Museum of American History will host its fourth annual, Food History Weekend, November 1-3, 2018 —it’s a multifaceted festival consisting of four distinct events. Culinary leaders, researchers, practitioners, and scholars will inspire museum visitors to understand the history of food in America and the role we all play, individually and collectively, in shaping the future of food.

Across three days, Smithsonian’s Food History Weekend will explore the history and changing dynamics of regional food cultures in the United States. How have regional foodways expressed their place? Who and what shape regional identities? How are new ideas about regions reviving, shaping, and reshaping food in America. Participants for the 2018 weekend include Aarón Sánchez, Jessica Harris, Edouardo Jordan, Sean Sherman, William Cronon, Janice Marshall and many more! Events and activities include cooking demonstrations, hands-on learning, dynamic conversations, and Smithsonian collections, a black-tie gala, dance performances and last, but hardly least … beer history!

Join us and our guest from the Smithsonian, Paula Johnson, a curator responsible for the food technology and marine resources collections and is the project director and co-curator for the exhibition, “FOOD: Transforming the American Table, 1950-2000.” Theresa McCulla, a noted historian dedicated to the American Brewing History Initiative at the Smithsonian’s National Museum of American History, and Ashley Rose Young, food historian at the National Museum of American History where she is the program developer and host of “Cooking Up History, ” a monthly cooking demonstration featuring a guest chef.