The rousing bi-annual food magazine,Gather Journal, already has a resounding sense of style. Using such themes as FLOAT, TRACES, and ROUGH CUT in their first few issues, editor Fiorella Valdesolo and creative director Michele Outland, explore narrative ideas like a sense of weightlessness, familiar family memories, and summer movie spectaculars...

Marion Nestle, Ph.D., M.P.H., is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University, in the department that she chaired from 1988 through 2003. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of...

What is a real deli? Find out from none other than Noah Benamoff of Mile End Delicatessen in Brooklyn, one of the leaders in what some consider the "Jewish Food Revival". Hear what an authentic delicatessen means to Noah and discover the differences between smoked meats, pastrami and corned beef...

We're talking cheese tools on this week's installment of Cutting the Curd! Anne Saxelby and Sophie Slesinger talk with Kristy Hadeka and Sean Tice of Brooklyn Slate. Hear about how a graphic and fashion designer came to start a small company to plate cheese and serve beverages! Learn about the...

This week on Cutting the Curd Anne and Sophie get a sneak peak of the 2011 Cheesemonger Invitational when they are joined by cheesemonger Adam Moskowitz and Brooke of Fromaggio Essex. Tune in for details and a min cheese description competition between Brooke and Anne! This episode is sponsored by...

This week on The Main Course, Patrick Katy are joined by Carmen Quagliata, Executive Chef of Union Square Cafe and George Weld, owner of Egg Restaurant. They both elaborate on what it takes to run a successful restaurant in NYC and address some of the challenges that come along...

This week on the Food Seen Michael speaks to Sean Tice, Andy Ring, and Kristy Hadeka, for a discussion about Brooklyn Bilt and Brooklyn Slate. Learn the possibilities of Richlite as a material, what woodworkers talk about online, and why the French love fancy cutlery more than we do, plus...