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Listen to rhythmic music, whether for percussion, string quartet or vocal duet for this New Sounds. Hear works from percussionist Ian David Rosenbaum, Kelly Moran, and the Jasper String Quartet, and a vocal duet from Meredith Monk and Robert Een. From the recent record, Unbound, by the Jasper String Quartet, hear a non-stop motoring work by Judd Gr…
 
Hear music that begins with classical instruments, like the string quartet, piano, or an orchestra, but which is then augmented, enhanced by electronics, percussion, or preparation. Listen to works by English violinist, pianist, and composer Poppy Ackroyd, Netherlands-based composer Peter Adriaansz, and cinematic music from the augmented string qua…
 
“Indian music does not stop and start with Ravi Shankar.” So says tabla master Zakir Hussain, who, along with young sitar virtuoso, Niladri Kumar, joins John in the studio for a live performance. Niladri Kumar and Zakir Hussain perform a radio-friendly (short) Raga Charukeshi, for Rupak Tal (a seven beat rhythmic cycle) and Raga Bhairavi in Teental…
 
South African guitarist Guy Buttery visits the studio to perform virtuosic feats of bending, tapping, picking, harmonics, and other techniques and textures yet to be named for guitar. Hear music from his latest record, his sixth, a self-titled wonder of collaborative tunes. Plus, music from the late Malian guitarist and griot Tiécoro Sissoko.…
 
This episode continues the series exploring the new music of Ireland. John Schaefer sits down with Jonathan Nangle at the Contemporary Music Centre in Dublin. Nangle tells how Donnacha Dennehy influenced him to explore more experimental music, and then shares how electronics and silence factor into his compositions. Listen to how Nangle uses electr…
 
Composer, keyboardist and bandleader, Missy Mazzoli, joins John Schaefer to introduce selections from her new recording, “Vespers for a New Dark Age.” The work, commissioned by Carnegie Hall for the 2014 Ecstatic Music Festival, is a 30-minute suite for singers, chamber ensemble and electronics, and is built around text, both spiritual and worldly,…
 
Listen to works that include gamelan, but take a more western approach for this New Sounds - like combining Celtic traditional music and Indonesian gamelan in music from Gamelan Son of Lion and composer/sax player and bagpiper Matthew Welch. In the music of Barbara Benary, the co-founder and guiding spirit of Gamelan Son of Lion, there is a juxtapo…
 
Hear unusual music for string quartet on this program, as Australian composer Andrew Byrne, now based in New York, uses the string quartet as a percussion instrument in his work called “Striking.” Then, listen to Bang on a Can All-Star saxman, clarinetist and composer Ken Thomson’s work for the JACK Quartet, “THAW.” There’s also folk-informed music…
 
Listen to world music that veers into psychedelic territory on this New Sounds, with Native-American inspired percussive drone music and Afrobeat from Brazil in music by Bixiga 70. Hear a mix of Afro-Ethiopian rock and jazz from the Brazilian band, Bixiga70, whose name is clearly a nod to the Afrobeat pioneered by Fela Kuti and drummer Tony Allen (…
 
Listen to new music for the instrument from Southwestern Norway known as the Hardanger fiddle, (or hardingfele), but of course there’s a twist. For this New Sounds, there’s post-rock, world music, electroacoustic music, and even an Irish-American duet on this Norwegian instrument – with music from Scotland, Ireland, and the U.S. Hear the collaborat…
 
Hear music for the combination of choir and percussion like "Whispers and Cries," by Australian born composer Andrew Byrne, which features fellow Aussie musicians Astra Choir and Speak Percussion. The show won't always stick to traditional choirs and percussion. In Daniel Lentz's "Postludium," the choir members rub and strike wine glasses while sin…
 
Hear some sax players leading the way on this edition of New Sounds, including new music from sax player Tamar Osborn and her London-based Afro-Eastern-space-jazz band, Collocutor. Listen to their dreamy Turkish & Middle Eastern percussion meets Sun Ra jazz with electronics. Then, there's lyrical and swinging new music from sax & clarinet wizard/co…
 
CLASSES & RESOURCES IN NYC GrowNYC’s Farm Beginnings — a comprehensive agricultural training program developed for new farmers by the people who run the Greenmarket. Designed for a people looking to start farm enterprises, including urban farmers looking to scale-up and second career farm entrepreneurs. Brooklyn Grange hosts a whole range of worksh…
 
New Yorkers' interest in where their food comes from and how it is raised has led to a robust farmers' market system, a growing interest in communty gardens and backyard enterprises like raising chickens and keeping bees, and a surprising number of urbanites who are ditching their pots of basil on their fire escape to become farmers. While there’s …
 
It’s the high season for cool, slushy drinks. Nina Planck, author of several Real Food cookbooks, says her fermented watermelon basil cooler illustrates one of her key principles: when she processes food, she does it in ways that enhance nutrition, flavor, and shelf life. Nina Planck / photo by Katherine Wolkoff Nina's recipe for fermented watermel…
 
SMOKED PICKLED POTATOES WITH ANCHOVY AIOLI RECIPEby David Leite, Leite's Culinaria Serves 4 to 6 INGREDIENTSFor the anchovy aioli 3 garlic cloves, minced1 tablespoon Kosher salt6 anchovy fillets, minced2 teaspoons fresh lemon juice2 large egg yolks, room temperature1 cup extra-virgin olive oil, or 1/2 cup olive oil and 1/2 cup grapeseed oil For the…
 
Cilantro could very well be the world’s most polarizing herb. Those who vehemently hate it may have the aversion coded in their genes, while others happily add it to everything from salsas to soups. But maybe there’s a middle ground to be found in the cilantro wars. Perhaps cilantro’s cousin culantro is the herb diplomat to please both parties. Cul…
 
The Bronx has a weight problem, and part of that stems from parents who simply don’t know how to cook. Chef and educator Tania Lopez knows about that situation firsthand. She grew up in the South Bronx and in Puerto Rico, and says that her parents rarely cooked for her as a child. “They were constantly working all the time and they didn’t have time…
 
Here’s a fun project for kids and apartment dwellers: Plant a radish seed in a pot, care for it, and then 25 to 30 days later, you should be able to harvest a fully grown vegetable. When it comes to farming, a month’s time is as close to instant gratification as you can get, said Edible Manhattan editor Gabrielle Langholtz. She’s the author of The …
 
This week, cookbook authors Brent Ridge and Josh Kilmer-Purcell, known as the reality television duo “The Fabulous Beekman Boys,” charmingly flaunted two long-standing tenants of Last Chance Foods: Don’t sound like "Delicious Dish," and don’t antagonize the farmers. “If people haven’t had a sweet pea before, freshly picked, then they haven’t experi…
 
The cool weather this spring means that farmers markets may be looking surprisingly bare for late May. Parks and forests, however, are already bursting with life — and tasty, nutritious finds for knowledgeable foragers. One commonly foraged favorite is lambsquarters. The leafy green grows in sunny meadows, college campuses, and even between the sid…
 
For Rose Wang, it all started with a scorpion street snack in China. She bit into the insect on a dare and was surprised. “[It was] not what I expected,” says Wang, who went on to co-found the insect-based food company Six Foods with her Harvard classmates Laura D’Asaro and Meryl Natow. “It tasted really great and really made me think, ‘Okay, is th…
 
The days are getting longer, and that’s welcome news for humans and chickens alike. More daylight means hens have more time to eat bugs. That additional protein makes for richer eggs with deeply orange yolks. Here’s a suggestion on what to do what all that springtime bounty of eggs: Make a frittata. The egg dish is a favorite, fast weeknight meal i…
 
Some people like a shot of espresso to get the morning started. How about a quick slug of cactus slime instead? That’s the drink of choice at some juice stands in Mexico. “A lot of people think that the slime is really nutritious,” said Lesley Téllez, a food writer who runs the culinary tourism company Eat Mexico. “I’ve seen some places where… they…
 
We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe. It comes from copy editor Francine Almash's mother, Victoria. Easter Wheat Pieby Victoria Almash Makes filling for two pies 1 can soaked wheat (one brand is Asti) or use the recipe* below for cooked wheat berries1.4 cup hot (scald…
 
The image of rolling wheat fields calls to mind sprawling Midwestern farms, but that may be changing. Just look at Amber Waves Farm in Amagansett, Long Island, where farmers Katie Baldwin and Amanda Merrow are growing wheat on 16 acres. They started their farm in 2009, bucking the then-emerging, now-rampant, gluten-free trend. “For every customer t…
 
Ignore the recent chilly blast of weather, spring is here and so are the blooms. Some of those cheerful flowers aren’t just a treat for the eye—they’re tasty, too. Violas are one edible variety. They’re part of the pansy family, and you can find them at farmers markets now. “Fresh flowers are one of the few things that you’ll be hard pressed to fin…
 
If you’re an apartment-bound urbanite with nary a backyard to plant, here’s a micro-farming solution acceptable for even the smallest spaces: Grow yourself a sourdough starter, also known as a levain. “It’s a little like farming,” said Austin Hall, the head baker at She Wolf Bakery. “You’re trying to grow this organism that is going to help you rai…
 
When it comes to vegetables, it must be hard to be a rutabaga. As a cross between a cabbage and a turnip, the humongous, humble-looking root vegetable can easily be overlooked when compared to the delicate fiddlehead ferns available in the early spring. But here at Last Chance Foods, we like the underdog vegetables. That’s one reason WNYC’s Amy Edd…
 
Heads up to Mallomars fans out there: The season for the chocolate-covered, marshmallow-and-graham-cracker cookie is nearly over. Yes, this packaged and processed cookie has a season. Mallomars are only made by Nabisco from September through March. The reason for that began when the cookies were invented 100 years ago, at a time that predated refri…
 
Consider the onion: It forms the backbone of so many dishes, but rarely serves as a main ingredient. Is it because we’re worried about the stink of onion breath? Dirt Candy chef Amanda Cohen says to grab some toothpaste and just get over it. “That’s why [toothpaste] was invented, right?” she said. “You can’t be afraid of a vegetable. The vegetable’…
 
Cooking live lobster at home is not a task for the faint of heart. But here’s one thing seafood eaters don’t have to worry about. “Lobsters don’t have vocal cords, alright? They do not exist in a lobster. They don’t scream,” said Susan Povich, who owns Red Hook Lobster Pound with her husband Ralph Gorham. “What you’re hearing is steam escaping from…
 
If you’ve ever flipped over packaged food and checked for high fructose corn syrup in the ingredient list, there’s something you should know: “Experts… say that when it comes to calories and nutrition, sugar is sugar is sugar,” says Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us. “And it even gets worse, because they’ll throw…
 
Today is Valentine’s Day, so we’re going to talk about chocolate. That’s the easy explanation. The more complicated version of how Last Chance Foods choose to approach the topic of such a beloved confection involves a former aerospace engineer turned farmer, a vertically integrated beans-to-bar company, and a three-year-old factory in Red Hook, Bro…
 
From 2012 to 2013, Americans consumed an estimated 294,000 metric tons of olive oil, most of which was imported from Italy. But how do you know if Italian olive oil is really Italian? A New York Times report recently claimed that a lot of Italian olive oil actually comes from countries including Spain, Morocco and Tunisia. What’s a home cook to do …
 
Americans now eat 150 percent more hot sauce today than they did in 2000. WNYC host Amy Eddings thinks that’s because our palates are bored and jaded. “We call ourselves foodies by just sprinkling some hot sauce over pancakes and saying, ‘I invented something new,’” she said. “What we’re doing is just blazing a hole through our tongue, and we’re no…
 
Chicken coops may be sprouting up on rooftops and backyards around the city, but don’t expect domesticated geese to be taking up urban residence anytime soon. “The biggest reason I don’t think you’ll ever see geese in an urban setting, or even a suburban setting, is they’re very loud,” said Hank Shaw, the author of Duck, Duck, Goose. “They honk at …
 
A snowy winter storm is a daunting way to start off a new year — particularly if your resolutions for 2014 include eating better, saving money, and being healthier. One way to help meet all three of those lofty goals is to make sure you have a pantry that’s well-stocked. Late nights at the office won’t have to end in take-out, and unexpected snow d…
 
Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s and a spate of winter parties to attend. If you happen to be hosting a celebration, we’ve got a time-tested, easy mid-winter fix for your bar: Hot, mulled, alcoholic drinks.…
 
At Last Chance Foods, our cup runneth over with cookbooks. It’s a large cup, admittedly. And with Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure.…
 
In the past few years, ramen shops seem to be popping up everywhere from Harlem to Flushing. Chef Ivan Orkin, who just opened Ivan Ramen Slurp Shop at Gotham West Market and published the memoir/cookbook Ivan Ramen, says that the reason ramen has gotten so popular is because it’s the ultimate comfort food.…
 
Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat in the comments below. Or share the extraordinary lengths you’ve gone to in catering to the dietary restrictions of your friends and family. Here’s what three chef…
 
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