Sharp & Hot

By Heritage Radio NetworkArts

Sharp & Hot episodes

January 12, 2016 Episode 112: A Vegetarian Drinks Bone Broth
This week on _ Sharp & Hot _, a vegetarian drinks bone broth! Our very own Allison Hamlin, Deputy Director of Heritage Radio Network, takes the challenge and comes out a changed woman. Other topics included in the show are Jack’s decision to drop breakfast and Emily’s 6-minute plank dreams. It’s a good one!
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38 min
January 05, 2016 Episode 111: Introducing My Hubs!
It’s a family affair this week on _ Sharp & Hot _. Emily Peterson is joined by…..drumroll please…. her husband Mark! Mark is joined by Allison Hamlin and Jack Inslee from the Heritage Radio Network team to talk about 2016 home cooking resolutions _aspirations. _From Fresh Direct to recipe books, everything is covered in this intimate exploration of cooking at home.
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46 min
December 08, 2015 Episode 110: Savoring Gotham
On a special episode Sharp & Hot, Emily Peterson is joined by Andrew F. Smith, the editor of **Savoring Gotham: Celebrating the Making of the Definitive Companion to New York City’s Food. **
New York City boasts the world’s most diverse, fascinating, and ground-breaking food scene. Whether dining in iconic or trend-setting restaurants, noshing on vibrant street food prepared by new immigrants, or filling one’s basket at markets catering to ethnic heritage or gourmet aspirations, New York City’s opportunities for cosmopolitan eating are unparalleled. New York also has pioneered solutions to complex issues, from launching farmers’ markets and tilling urban gardens be they in vacant lots or on pristine rooftopsto politically-charged battles over licensing laws, school food and soda sizes.
Andrew F. Smith is a writer and lecturer on food and culinary history. He serves as the general editor for the Edible Series, published by Reaktion Press. He also teaches Food Studies at the New School University in New York.
“Print food books are not going out. Other topics/types of books are declining. There’s only 10% decline in the sales of print cookbooks over the past 10 years. That’s minimal.” [23:00]

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33 min
December 01, 2015 Episode 109: Holiday Cocktails and Singalong with Isaac Gillespie and April Wachtel
On a special and festive episode of _ Sharp & Hot _ Emily Peterson has a whole of of fun on air. April Wachtel makes incredible cocktails on-air and talks about the ever-growing beverage community and Isaac Gillespie sings Christmas songs on a Ukulele like you’ve never heard before. It’s a trip!

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35 min
November 24, 2015 Episode 108: What If You Hate the Holidays?
What if you HATE the holidays? What if instead of Thanksgiving dinner, you want Friendsgiving dinner? Are you allowed to opt-out? Are you a bad person for bailing on your family? Join Emily Peterson on a special episode of Sharp & Hot as she’s joined by Licensed Therapist Christopher Torsiello for an honest conversation about unsubscribing in real life.
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32 min
November 17, 2015 Episode 107: So You Want to Throw a Dinner Party?
So you want to throw a dinner party? This week on Sharp & Hot, Emily Peterson sets out to help you on your path to entertain. She’s joined by trained chef and professional party person Rebecca Salisbury who shares lots of tips and trickers for listeners to host friends without a hitch. Heritage Radio Network Deputy Director Allison Hamlin and Executive Producer Jack Inslee also chime in with some thoughts and advice.
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41 min
November 10, 2015 Episode 106: Fix My Sourdough!
It’s a sourdough starter Sharp & Hot spectacular! Emily Peterson is joined by Sarah Owens, author of _Sourdough: _Recipes for Rustic Fermented Breads, Sweets, Savories, and More and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery,BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.
“You never want to underfeed your starter. If you leave it on the counter for a couple of days, you can feed it back to back two or three times in 8 hour intervals and get that microbial population going again.” [23:00]
“Commercial flour acts completely differently in a bread recipe than stone ground flour.” [29:00]
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36 min
November 03, 2015 Episode 105: Don’t Work For Free
STOP WORKING FOR FREE! That’s the moral of this week’s episode of _ Sharp & Hot _ as Emily Peterson shares some personal stories of work, failure, success and struggle. Tune in for a candid conversation about how much writers are paid, why exposure can’t pay the bills and how the media landscape has changed.
“There’s a misunderstanding that if you just get published the world will open up in front of you.” [05:54]
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39 min
October 27, 2015 Episode 104: Day of the Dead for Beginners
This week on _ Sharp & Hot _, Chef Emily kicks off the show with a crazy story about a recent encounter with cheese mites! After the break, guest Zoe Maya Jones joins in studio discussing the Mexican holiday, Day of the Dead. Raised in Cancun, Mexico, she relays that the spirit of the day is more joyful than solemn and along with traditional foods and celebrations, the holiday encourages visits by the departed souls to hear prayers by the living directed to them. Zoe shares great insight on the sugar skull phenomenon as well as how she celebrates the day while living in NYC, plus details on her co-owned chocolate subscription service, Chellaoui Chocolatier. Click here for more on Day of the Dead!
“In Aztec culture, and many other belief systems, you never really die. You just move on to another life; so it was really a celebration more than a mourning of people who had passed. Similarly, now it is the same.” [11:44]
–Zoe Maya Jones on Sharp & Hot

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32 min
October 20, 2015 Episode 103: Do I Look Well Fed in This?
This week on _ Sharp & Hot ,_ Emily Peterson is joined by Chef Russ Moore and Allison Hopelain of Camino. They recently released This is Camino, a cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes. After a visit to Camino, _New York Times _writer Mark Bittman wrote of head chef Russell Moore, “What’s important but is impossible to describe is the strength and utter brilliance of his flavor combinations and the downright simplicity of it all. Moore has a palate that cannot be stopped; everything tastes as if it were created to go with everything seasoning it.” Camino is no stranger to this kind of praise–the locally beloved but nationally acclaimed restaurant is known and respected in food and chef circles. Since opening in 2008, Camino has become known for its exciting menu (most of the food is cooked in their fireplace) and the tight-knit community of chefs who love the restaurant. This network is a result of the lavish book release dinner parties that Camino hosts for cookbook releases and has made fans of such food luminaries as Yotam Ottolenghi, Sean Brock, Francis Malman, David Lebovitz, and Deborah Madison. In This is Camino, fundamental cooking skills (including open-fire cooking); unique, ingredient-focused recipes that are both sophisticated and pared-down; and inventive flavor pairings marry with lush photography and a stunning package to produce the new must-have cookbook for Camino’s many fans and restaurant book lovers.
“My job was to make alice waters happy with the food – which is not an easy job.” [17:00] — Russ Moore

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37 min

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