Calabrese Food: Peppers, Tomatoes and Il Cenone with Rosetta Costantino

Steingold's of Chicago: Bagels, Pastrami and Lox with Aaron Steingold

This week's episode was recorded at The Bagel Inn, the AirBnB above Steingold's. Joe and Aaron shared an Uncle Rube, Lox on an Everything Bagel, and perfectly cooked latkes to kick things off. This episode begins with a discussion of the history and current offerings of Steingold's. Aaron shares some of his formative meals and experiences between his upbringing in North Carolina, moving to Chicago and discovering the current state of the restaurant scene, and his prior venture with a sandwich pop-up. Aaron describes how he aimed to bring New York Deli to Chicago, and how the bagel scene in this city has changed since he first opened his doors. The duo discuss pastrami, lox, pickled herring, and a litany of other favorites you can order today at Steingold's. Aaron also gives a sneak preview of what's next for Steingold's, including a second location, dinner, Sephardic influenced cooking, and much more.   You can learn more about Steingold's and order online at https://www.steingoldsdeli.com/ [https://www.steingoldsdeli.com/] You can follow Steingold's on Instagram @steingoldsofchicago [https://www.instagram.com/steingoldsofchicago/] And remember to follow me @joefeedyourself  [https://www.instagram.com/joefeedyourself/]

Calabrese Food: Peppers, Tomatoes and Il Cenone with Rosetta Costantino

The episode begins with some backstory as to how Rosetta transition from a lucrative career as a chemical engineer in Silicon Valley to the author of My Calabria. She discusses what her family's immigration to the US was like in 1974 and how they brought sourdough starters, seeds, gardening tools and more with them to start a new life while holding on to the food of the old world. Rosetta describes the key ingredients in Calabrese cooking - peppers and tomatoes - and how she's almost developed Oakland heirloom versions of her favorite Calabrese vegetables. She discusses her culinary tours of southern Italy as well as her cooking classes. Joe and Rosetta talk about Calabrese pasta - notoriously made with just flour and water - and how for years she had to fight back against students in her classes who wanted to know "Where's the egg?". Rosetta describes Il Cenone, the traditional Christmas Eve thirteen-course meal, and its differences from the Italian-American Feast of the Seven Fishes. The show ends with a discussion of what makes Calabrese food unique. Rosetta Costantino is the author of My Calabria and Southern Italian Desserts. She teaches cooking classes out of her home in Oakland, CA and leads culinary tours to Calabria, Sicily and Puglia. You can learn more at her website: https://www.cookingwithrosetta.com/ [https://www.cookingwithrosetta.com/] and follow her on Instagram @rosettacostantino [https://www.instagram.com/rosettacostantino/] Make sure to subscribe to Joe Feed Yourself on Spotify [https://open.spotify.com/show/30LDCn9EGHI9SUTy2AXRPi?si=e1a1518684ec41ce] and Apple Podcasts [https://podcasts.apple.com/us/podcast/the-joe-feed-yourself-podcast/id1555620839] and follow on Instagram @joefeedyourself [https://www.instagram.com/joefeedyourself/]

Gingerbread Men: Frederick III, A Polish City and Lebkuchen

This week's episode airs on Black Friday, the day where we pretend Christmas trees haven't been up in department stores since September and start indulging in our favorite end of year treats. Given the short week due to Thanksgiving and poor planning, this episode is only 6 minutes long and is just Joe explaining the history of gingerbread with a lot of fun facts thrown in. Joe explains how Frederick III was likely the first person to fashion gingerbread cookies into the shape of a man (himself) and the history of the famous Pierniki Torunski. Joe describes the battle between Nuremberg and Torun, Poland for gingerbread supremacy, as well as the legally protected status of Nuremberg gingerbread by the EU today. The episode ends with a rapid fire pile of fun facts about gingerbread. Have a safe and happy weekend everyone! Sources: Max Miller, Tasting History: https://www.youtube.com/watch?v=hNIvtkADcCA [https://www.youtube.com/watch?v=hNIvtkADcCA] Gingerbread World: https://gingerbread-world.com/blogs/news/germany-travelogue-nuremberg-famous-for-lebkuchen [https://gingerbread-world.com/blogs/news/germany-travelogue-nuremberg-famous-for-lebkuchen] Martha Stewart, Gingerbread History: https://www.marthastewart.com/1523540/gingerbread-holiday-history [https://www.marthastewart.com/1523540/gingerbread-holiday-history] UK Gov Protected Geographical Indication: https://www.gov.uk/protected-food-drink-names/nurnberger-lebkuchen [https://www.gov.uk/protected-food-drink-names/nurnberger-lebkuchen] Torun Gingerbread, Wikipedia: https://en.wikipedia.org/wiki/Toru%C5%84_gingerbread [https://en.wikipedia.org/wiki/Toru%C5%84_gingerbread] Gingerbread, Wikipedia: https://en.wikipedia.org/wiki/Gingerbread [https://en.wikipedia.org/wiki/Gingerbread] Lebkuchen, Wikipedia: https://en.wikipedia.org/wiki/Lebkuchen [https://en.wikipedia.org/wiki/Lebkuchen] Ianyan Mag, Gregory of Nicopolis: http://www.ianyanmag.com/how-an-armenian-monk-brought-gingerbread-to-the-west/ [http://www.ianyanmag.com/how-an-armenian-monk-brought-gingerbread-to-the-west/] McKinsey, Virginia HQ2: https://www.mckinsey.com/industries/public-and-social-sector/our-insights/how-state-and-local-governments-win-at-attracting-companies [https://www.mckinsey.com/industries/public-and-social-sector/our-insights/how-state-and-local-governments-win-at-attracting-companies] Nurnberger Lebkuchen, Pfeffer & Frost: https://www.mckinsey.com/industries/public-and-social-sector/our-insights/how-state-and-local-governments-win-at-attracting-companies [https://www.mckinsey.com/industries/public-and-social-sector/our-insights/how-state-and-local-governments-win-at-attracting-companies] Nat Geo, Gingerbread History: https://www.nationalgeographic.com/culture/article/gingerbread-historic-treat-of-spice-and-structure [https://www.nationalgeographic.com/culture/article/gingerbread-historic-treat-of-spice-and-structure] Age of Revolution: https://allthingsliberty.com/2013/08/ages-of-revolution-how-old-1776 [https://allthingsliberty.com/2013/08/ages-of-revolution-how-old-1776/#:~:text=As%20it%20turns%20out%2C%20many,them%20were%2035%20or%20younger]

Columbia Cheese: Gruyere, Appenzeller and Challerhocker with Jonathan Richardson

In this episode Jonathan Richardson, National Sales Manager at Columbia Cheese, describes how his company works by importing cheese from the best cheesemakers in Europe. They work in a variety of countries and sell all different types of cheese including their "thoroughbreds" and "unicorns". Jonathan shares his number one tip for getting more educated about cheese, which is to simply go up to the cheese counter and ask questions. He shares some of his experiences as a monger and on his trips to Europe with Columbia where they sample new cheeses and bring their mongers with them. The episode concludes with some ideas about cheese boards for your next holiday gathering. Check out Columbia Cheese at makertomonger.com [http://makertomonger.com/] Follow Columbia Cheese on Instagram @columbia_cheese [https://www.instagram.com/columbia_cheese/] Follow Joe Feed Yourself on Instagram @joefeedyourself [https://www.instagram.com/joefeedyourself/]

On the Line: Puerto Rico, Denver and Chicago with Joel Perez

The episode begins with Joel reflecting on common Puerto Rican foods he grew up eating. Joel shares plenty of favorites from his childhood including the many ways Puerto Ricans enjoy rice, beans and plantains. We discuss Joel's early working career including his time tenures with Party City and Miss Universe pageants. Eventually we move on to the first restaurant job Joel held, running food at an Asian Bistro. The duo chronicle the next several years before Joel moved to Denver, and then break down the changes in responsibilities he took on as a sous chef and kitchen leader across multiple restaurants. Finally the Joel shares some of his knowledge and passes on some wisdom for line cooks looking to become Sous Chefs and other sorts of kitchen leaders.