Do you make marmalade out of your orange peels? Use overripe bananas for banana bread? Not perfect lettuce for gazpacho? If you answered yes to these questions, you will identify with chef Deborah Rivera Pittorino, the Greenporter Hotel & Spa owner and executive chef. A pioneer in the village of Greenport, in the North Fork of Long Island, NY, she also founded the Agro Council, to preserve agricultural heritage. Want to learn how to shuck an oyster? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

It's more than listening to the "cracks" and timing them to perfection; it's creating blends and roasts that speak to people. Especially when cultural heritage bonds tribes. Master Roaster Ben Haile created the  “Native to Native” exchange, with a goal to develop cooperative efforts to support the Indigenous Organic Coffee Farms in Central and South America. Learn how his grandfather, Chief ThunderBird (Henry Bess),  revived  Shinnecock culture around 1946 by re-introducing Pow Wows; can you name the 13 Original Tribes of Long Island? Hint: read their coffee bags and enjoy your cup of coffee. Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

When a chef follows his/her passion, it translates into the food. The longer restaurant hours are never an issue when you are creating your staple dish, even when that happens by accident. Imagine the struggle of a young fourteen year old boy in regular school, when his mind is developing recipes. Learning techniques in a small environment, made Chef Auke Blom shine in many Michelin starred restaurants.Then, his very pure cuisine granted his first job in a Yacht, a world where he feels complete. The cherry on top? Last year, he started his line of “Feel Good Madeleines”, shipping dough of happiness all across Europe. To learn more about how you can be the chef and the star at your home, sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

As a new #openlocalwine event to celebrate and support small local producers of high-quality crafted wines approaches, it's time to check out Long Island's growing wine industry! Always the educator, Nassau Community College professor Natalia de Cuba Romero loves sharing her knowledge gained from total immersion: covering the region as a writer, working in the tasting room at Paumanok Vineyards and exploring the wineries that have sprung up in the last 35 years. She explains why it is and isn't just like Bordeaux (hint, hint - the sea plays a big role), tells us about the successful varietals, and shares insider tips for getting the most out of your next visit to this charming agricultural surprise just two hours outside New York City. Cheers! 

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

Não, não é coisa de “bicho grilo”, o consumo de chás vem de séculos, e, como sabemos, a bebida traz inúmeros benefícios. Com o propósito de elevar mais ainda o mundo feminino, a Bel Reis criou três blends. Dois deles trazem termogênicos para dar aquele gás no nosso dia a dia. E, para o seu drink alcoólico do final da tarde, prepare um cubo de gelo saborizado; já escolheu o seu?

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

Enrich your weekly menu with cocktail recipes from the aspiring young mixologist, Gio Giambrone, the Backyard Bartender. From his backyard in Astoria, Queens, he has been creating simple, homemade drinks and gaining not only followers, but also friends who trust his judgement of non-overpowering adult beverages. Do you prefer The Old Fashioned or The Godfather? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

A diferença entre as vitis viníferas e as uvas híbridas americanas é perceptível na sua mesa, onde sentimos aromas únicos, e devem ser pareadas por assimilação, não contraste. Um clericot de entrada, junto com a abobrinha à milanesa, é uma ótima pedida. Depois, com o churrasco ou polenta com molho vermelho, aquele vinho tinho de respeito. Quem dá as dicas de hoje é o Filipe Panizzon, diretor de marketing da Vinícola Panizzon, empresa com portfólio de mais de 100 produtos.A história da vinícola é a do agricultor Ricardo Panizzon, que nomeou o vinagre em homenagem à esposa, Rosina. Você sabe com qual suco, o espumante cai melhor? Anota a receita do clericot que está no Instagram dos vinhos Di Mallo @vinhosdimallo e aumenta o som!

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) do YouTube Audio Library

Because these are life, ok? No judgement here, just deliciousness. Meet Erin Aronowitz, creator of Spinach & Bacon, a food blogger based in Philly, who also displays the nicest pictures of her wholesome recipes on social media. Capturing the best colors with natural light, her dishes are crowd-pleaser and her weekly menu on point; focus on meal preparation and cooking should be a bliss.

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

“They don’t follow directions and don’t want to cooperate much”; it might sound like your family or workplace, but, in fact, we’re talking about ten to twenty thousand bees. Our guest James Konomos loves the hobby of beekeeping and doesn’t mind being busy like his girls. It is a true passion and a messy business, however, the benefits are priceless. Propolis, honeycomb and honey are just amazing products that nature has in store for us.

Hosted and produced by Nadia Furini, edited by Isa Pesce; background   music by Francis Preve(Classique) from YouTube Audio Library.

Picking up a burlap bag of coffee beans and putting them into the roaster is easy. Finding the perfect roasting point, is a completely different story. Continuing our conversation with Ebe Becker, licensed realtor and Do Brazil Coffee owner, we learn that those caffeinated beans pop, cool and get bagged. Did you try to blend it with coconut oil for a creamy drink? Full recipe and instructions for Pão de Queijo can be found here; ready to make it? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background  music by Francis Preve(Classique) from YouTube Audio Library.