Zaatar. Sumac. Laban. Intrigued? Tune in as Briana Kurtz is in studio with Ziyad Hermez, taking Native listeners through his journey as a Lebanese-New Yorker spreading the manousheh revolution throughout the Big Apple since opening his pop-up bakery, Manousheh NYC. Now with a brick and mortar space in Greenwich Village, Ziyad shares that he was so inspired to realize his space due to the lack of authentic Lebanese food in the city.  Between the traditional Lebanese flatbreads – savory and sweet – all baking is done fresh in their oven and most ingredients hail from Lebanon. Talking his personal favorites and a touch of whats going on in Lebanon right now, this is a show not to be missed.

[Lebanese cuisine] is aromatic. They tend to use a lot in dessert rose waters and orange blossom water and things like that. In the actual dishes they use a lot of sumac, zaatar, one of my favorite things, laban, its a strained yogurt. [18:15]

--Ziyad Hermez on Native

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This week on Native, host Briana Kurtz is on the line with Kim Kushner, author of The New Kosher: Simple Recipes to Savor andamp; Share.  Kim comes from a huge family - her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program.  In her newest book, kosher cooking has been redefined for the modern family. The New Kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday as well as special occasions, this is your comprehensive guide to kosher cooking. Tune in as Briana and Kim navigate highlights of the book and talk about how this cuisine is evolving.

Just because youre kosher doesnt mean you have to think of yourself as completely restricted. You can still cook seasonally, beautifully, and fresh using kosher ingredients. [4:00]

--Kim Kushner on Native

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When it comes to exploring a city’s authentic dining scene, while the stomach should ideally serve as the best compass, the truth of the matter is that it’s hard to find your way without good local advice. That’s where Culinary Backstreets Ansel Mullins comes in.  This week, Native host Briana Kurtz is sitting down with Ansel Mullins, contributor and co-author of Istanbul Eats, for a chat on all things the hungry traveler needs to know while in Turkey.

Tune in for a brand new episode of Native as host Briana Kurtz is on the line with Sean OConnell, discussing details surrounding the Hangout Oyster Cook-Off andamp; Craft Beer Weekend.  Held in Gulf Shores, Alabama over November 6th and 7th, these are two days not to be missed!

Shane Mitchell, Contributing Editor at Saveur Magazine is on the line with Briana Kurtz this week as she chats the next great food city: Santiago, Chile.  Native listeners get the insider scoop on what sets Santiago a part from many destinations, including a vibrant up and coming restaurant scene that reflects the personality of its people.  With a booming economy and wide expanse of climates to choose from, Shane highlights her latest experience in this exciting country.

I think food culture enhances any kind of travel. [11:00]

Food is one of the most powerful ways of having a conversation with people. [21:30]

--Shane Mitchell on Native

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This week on Native, host Briana Kurtz is taking listeners to Puerto Rico with Assistant Professor Melissa Fuster from Brooklyn College as a guide!  Kicking off conversation, Melissa shares an overview of what traditional island fare is like, including the importance of pork, dishes and drinks specific to Puerto Rico, the influx of fast food restaurants, and thoughts on nutrition issues concerning obesity and lacking physical activity.  After the break, Briana and Melissa unpack the debt crisis occurring in Puerto Rico by first explaining how Puerto Rico fits within the United States government.  Tune in for an informative show!

If you have a meal without meat, in Puerto Rico, its not considered a meal. [3:40]

I think mofongo can be one of those things that you can use to distinguish Puerto Rican cuisine from others. [8:00]

We do have a high rate of obesity. If its not as high as the U.S. its almost there. [13:00]

--Melissa Fuster on Native

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East meets West this week as Native host Briana Kurtz shares an on location chat with Chef Didem Senol of Lokanta Maya restaurant in Istanbul, Turkey. Combining her experience gained in New York at the French Culinary Institute and in the kitchen at Eleven Madison Park with her native Turkish ingredients, she goes on to share how seasonality and locality drive her menu. Tune in for this and more from the ground in Istanbul!

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Come along as host Briana Kurtz takes Native listeners to the Ukraine!  Guest Olia Hercules discusses her new cookbook, Mamushka, and relates how it is a celebration of the food and flavours of the Wild East - from the Black Sea to Baku and Armenia to Azerbaijan, with many recipes for fresh, flavorful and unexpected dishes from across the region. Inspired from her childhood memories of fresh, spring produce to the forgotten recipes from generations past, Olia shares details on traditional holiday fare and that many of the photographs in the book feature plates that belonged to her grandmother.  Tune in for Olias thoughts on current events happening in the Ukraine area and more!

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Its really produce driven. We dont use may spices in traditional Ukrainian cooking. Theres no spices to hide behind, almost. [4:00]

Borscht and varenyky - Ukrainian cuisine is more than that! [5:35] 

--Olia Hercules on Native

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Master chef Najmieh Batmanglij joins Briana Kurtz on this weeks episode of Native talking all things Persian from the delicious cuisine to successfully cooking with turmeric!  In her newest book (due out in October!), Joon: Persian Cooking Made Simple, she distills one of the world’s oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh’s fans have been making meals from her Food of Life for more than 30 years. For Joon she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home.  Tune in to hear the delectable details on Irans cuisine, including thoughts on khoresh, sweet and sour flavors, and more.

Barley andamp; Leek Soup Recipe - Pomegranate andamp; Walnut Khoresh Recipe

Joon means in Persian: life. It can be used in multiple ways, a term of endearment similar to darling... when you take a bite of something very delicious you say joon! [4:15]

This is a book written for this generation... most of the recipes cook in less than an hour. [11:50]

--Najmieh Batmanglij on Native

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Join Native host Briana Kurtz as she explores the lesser known facets of the gastronomic capital of the world - Paris! On the line with guest Camille Bégin, a Parisian native and author, the two discuss the community gardens of the city of lights and how such projects are evolving. Navigating the rules and regulations of a community garden, Camille shares that there are presently over one hundred community gardens that are open to the public. After the break, Briana chats with Camille regarding her upcoming book, Taste of the Nation: the New Deal Search for America’s Food and related research. This program was brought to you by Heritage Foods USA.

When the city started being open to helping the birth of these gardens, people in all sorts of neighborhoods said we want to do this as well, we want a community garden! [4:26]

--Camille Bégin on Native