History and Evolution of the American Restaurant Chef
In his book Chefs, Drugs and Rock & Roll, Andrew Friedman takes us back in time to witness the remarkable changes in the American dining scene and evolution of the American restaurant chef in the 1970s and '80s. Using oral histories told primarily in the words of the people who live
Florence Fabricant, Pascaline Lepeltier & Andy Bennett
Mike Colameco kicks off Food Talk this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book "City Harvest: 100 Recipes from Great New York Restaurants." The new book features an exclusive collection of 100 delici
Eating Healthy with Vegetarianism
This week Food Talk is packed with guests, and today's focuses are sustainability and vegetarian cooking. Mike speaks with Bruce Frederick of Farm Sanctuary before bringing in Emily Abrams, high schooler and author of Don't Cook the Planet: Deliciously Saving the Planet One Meal at a Time.