Sharp & Hot

Elaine Johnson of Sunset and the band TEEN : On today’s episode of Sharp & Hot, learn about cooking from The Great Outdoors Cookbook with Sunset editor Elaine Johnson and talk food with the band TEEN. This program was brought to you by White Oak Pastures.

Coach Mark Smallwood & Barnraiser : It’s an earthy episode of Sharp & Hot as host Emily Peterson is joined by Coach Mark Smallwood, Executive Director of the Rodale Institute and Eileen Chiarello of Barnraiser. First – Emily chats with Mark about Rodale Institute’s mission to achieve global human health and the agricultural challenges we face in 2014. Later, she checks in with Eileen who elaborates on Barnraiser, an online community for the millions of people who want sustainable food and farming to become the standard. This program was brought to you by Whole Foods Market “Our ultimate goal is global human health. When we’ve accomplished that goal, we’ll move on. Right now – that’s where we focus. It always starts with the soil and we’re always delving into food issues, but human health is paramount.” [06:00] –Coach Mark Smallwood on The Food Seen “We’re interested in the idea that we’re all in this together. From a little initiative to a big one, hundreds of thousands of people need to have the op

Nice Peter and Mom Made Meals. Musicians and moms unite! This week on Sharp & Hot, Emily is first joined by her friend Nice Peter, a touring musician with a massive YouTube following. Find out how he used a video to teach people about kale salad, why he thinks Wegmans is the best supermarket in the country and what he enjoys eating on the road. Later on, Emily chats with Heather Stouffer, of Mom Made Meals, which is dedicated to helping children begin and sustain a lifetime of healthy eating. This program was brought to you by The International Culinary Center. “Kids are very unique. Our customers, who are school age kids, are difficult.” [25:00] “The only thing children can control when they are really young is what goes into their body and what goes out of their body.” [27:00] –Heather Stouffer on Sharp & Hot

This week on Sharp & Hot, Chef Emily Peterson is joined by two food authors, Andre Mack and Kate Payne. You might know Andre’s name from his sommelier fame, but he recently self-published Small Thyme Cooks – a culinary activity and coloring book. Kate recently released The Hip Girl’s Guide to the Kitchen, and shares her beginnings in blogging, and how she came to the print world. Later, find out what wines work well on hot summer nights, and find out how to keep your kitchen cool in the heat! Thanks to our sponsor, Bonnie Plants. “Self-publishing wasn’t scary- I just did it! From start to finish, there was no one to interfere with the creative process.” [12:30] — Andre Mack on Sharp & Hot

Farmbox Direct & Your Friend : On a diverse episode of Sharp & Hot, host Emily Peterson shares a story about her sons newfound peanut allergy, chats with Ashley Turner, founder of Farmbox Direct, and hosts musician Taryn Miller of Your Friend. Hear how Ashley left the corporate world to make organic food her life’s purpose with Farmbox Direct, a company she started that delivers the farmers market to your door! Later on – get some insight into the life of an independent musician on tour, as Taryn Miller talks about being on the road, playing music, and getting by on a gluten-free diet. This program was brought to you by International Culinary Center.

Ray Venezia : Get ready for the grilling tips to end all grilling tips! On a meaty episode of Sharp & Hot, Emily Peterson is joined by master butcher Ray Venezia, formerly of Fairway Market and now with Master Purveyors. He gives listeners some incredible grilling tips for summer, breaks down the differences between butchers and meat cutters and shares some of the insights he’s gained in his long and storied career. If you like to cook meat – you need to listen to this show! This program was sponsored by Rolling Press. “When you’re grilling, if you have a fork throw it away. don’t ever poke your meat with a fork and let that delicious juice get away. You want to use BBQ tongs. Another big tip – only flip once. Timing is very important.” [05:00] “When the top surface of your burger starts browning – it’s time to flip it.” [07:00] –Ray Venezia on Sharp & Hot

Mary Roach Have you ever thought about what happens to your steak dinner after you blissfully chew and swallow it? How much would you have to consume to eat yourself to death? Why do we like crunchy foods more than mushy ones? Ever wondered if Jonah could have survived in the belly of that whale, or how a competitive eater trains to eat thirty-six hot dogs, or whether Elvis Presley may have died not from a drug overdose but from chronic constipation? Mary Roach has. She went far and wide looking for the answers to those questions and more and the result is GULP: ADVENTURES ON THE ALIMENTARY CANAL, a “rollicking ride through our bodies’ insides and back out again.” Mary is this week’s guest on Sharp & Hot with Emily Peterson. Tune in as she shares some fascinating anecdotes and stories from her research and gives listeners some idea of what to expect in this hilarious book. This program was sponsored by Cain Vineyard & Winery.

GrillHampton 2014: Get your grill ready – it’s summertime! Emily Peterson celebrates the start of summer with two contestants that will be competing in this year’s GrillHampton competition – an event that pits 8 East End chefs against 8 Manhattan chefs in a one-of-a-kind cooking competition and tasting event. Tune in and hear from Elizabeth Karmel, chef owner of Hill Country BBQ and David Hersh Chef of Rumba, who will both be competition and get some great BBQ history and tips for the summer! This program was brought to you by The International Culinary Center. “My philosophy with food is use great ingredients, keep it simple, don’t overcharge, have fun service – and that’s what we’ve accomplished. In the Hamptons, we’re a really fun place – everybody out east knows we’re a fun place to come to.” [06:00] –David Hersh on Sharp & Hot “The great thing about BBQ is that everybody has an opinion and everybody loves it — and that’s exactly the bad thing about BBQ.” [19:00] –Elizabeth Karmel on Sharp & Hot

With Love, From Brooklyn : Where can you find all of the wonderful small-batch artisanal products from Brooklyn under one umbrella? The answer is With Love From Brooklyn, an online shop and retail store selling curated gift sets featuring those delectable, yet elusive, Brooklyn artisan products. Founder Diana Furlow is this week’s guest on Sharp & Hot and she elaborates on the benefits and challenges of selling small-batch artisinal products. Later in the show – Emily chats with Chef Scott Uelein from Canyon Ranch who talks fitness and eating and the 10th anniversary of the Meatless Monday Campaign. At the very end of the show Sybil Bruun, Executive Director of The Shakespeare forum joins the program to talk about their amazing campaign to bring Shakespeare to schools. This program was sponsored by Bonnie Plants. “I think people value artisanal products despite the price because of the small batch production.” [05:00] –Dara Furlow on Sharp & Hot

It’s spring and you know what that means — SPRING CLEANING! That’s right – it’s a squeaky clean episode of Sharp & Hot with Emily Peterson. This week, she’s joined by Jolie Kerr, author of “My Boyfriend Barfed in My Handbag”. Jolie is here to give some serious kitchen cleaning tips – from countertops to stove pilots. Find out where all the pieces of burnt macaroni end up in your stove and how you can liberate them, get the inside scoop on green cleaning products and learn how to effectively keep your refrigerator clean and organized. “Ammonia is not a green product. You have to wear gloves and open a window – it stinks. If you don’t want that kind of product in your house – use a good dish detergent in lieu of ammonia. Just know you’ll have to work a lot harder.” 10:00 –Jolie Kerr on Sharp & Hot

It’s the Lady Butcher Show! This week on Sharp & Hot, host Emily Peterson is joined by two bad-ass butchers that also happen to be ladies – Melissa Khoury of Saussicon in Cleveland and Emilie Frolich of the Heritage Meat Shop in New York City. Tune in and learn how they both got into butchering as a career and what it’s like breaking down animals for a living. Can cutting up animal parts be considered “zen”? According to Melissa, the answer is yes! From bonesaws to breeds, from sausage to slaughterhouses – get the full scoop on animal butchery from two ladies who know what’s what when it comes to meat. This program was sponsored by Whole Foods Market “Butchering is simple. You look at a whole hog and there’s this beautiful road map of fat that shows you where to cut. For me, it’s my zen. I could sit in front of a pig all day long and not even know that anything else is going on around me.” [08:00] –Melissa Khoury on Sharp & Hot “When it comes to genetics there’s a lot of things to consider but usual

It doesn’t take a rocket scientist to make things grow in the soil. Tune in to this week’s episode of Sharp & Hot to find out how our future gardeners are being educated – and why you too can become a gardener sooner than you think! Host Emily Peterson is joined in-studio by Ethne Clarke, Editor in Chief of Organic Gardening Magazine, and Maggie Cheney, Director of Farms and Education at EcoStation:NY and Bushwick Campus Farms. Today’s show was sponsored by Bonnie Plants. “Gardening is not rocket science. Working in the soil and making something grow doesn’t take a brain surgeon to figure out.” [14:00] –Ethne Clarke on Sharp & Hot

This week on Sharp & Hot, Emily Peter plays an interview she conducted with Celebrity Chef Ted Reader. Ted has just released a new cookbook called _Gastro Grilling_7 that will make you want to fire it up. Learn about grills, grilling and cooking with fire at large. Emily and co-host Matt Wang wax poetic on freelance life, food television and meditation later in the show, in an entertaining and insightful segment. This program was brought to you by Le Creuset “I love the fact I can go outside every day fire up one of my grills and smokers and cook something different. It’s an exciting time, every day. I look forward to every meal that I make. I put a lot of effort into it for my family, friends, etc. I look forward to the next great thing I’m going to pop in my mouth – that’s why I’m a big guy!” [08:00] –Ted Reader on Sharp & Hot

This week on Sharp & Hot, Emily focuses on educating children about cooking as well as planting campaigns. Meredith Hill is the developer and author of Dig Plant Grow, a free online resource that helps plant the seeds for garden-based education. Diana Rice, registered dietitian and PR associate at Kids Cook Monday, explains how her program provides everything needed to get kids cooking at home. Tune in to hear how these great programs are helping kids learn to cook! This program has been sponsored by Bonnie Plants. Today’s music provided by Obey City. “If you’re going to pull something out of the freezer, it might as well be frozen fresh vegetables!” [17:25] –Diana Rice on Sharp & Hot “It’s important to remember that gardening can happen anywhere.” [19:35] –Meredith Hill on Sharp & Hot

It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Now — Paul Lowe is a published author, as Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love hits stores April 2014. On this week’s episode of Sharp & Hot, Emily Peterson chats with Paul Lowe himself. Hear him read excerpts from the book, discuss his childhood and how he finds his inspirations. This program was sponsored by Le Creuset. “I get my best ideas in the bathtub. I keep a stack of notebooks and pens by the bathtub… and I take very long baths! Everything is so fast today – people expect you to respond to emails in 5 minutes or they get upset. I like to leave my phone outside, take a bath, relax and think.” [19:00] –Paul Lowe on Sharp & Hot

Learn a great technique for hard boiled eggs from Eli Kaimeh, chef du cuisine at Per Se, learn about the Bocuse d’Or competition, and hear from James Beard Award nominated filmmaker Andrew Grace on a jam-packed episode of Sharp & Hot. Host Emily Peterson teaches you how to be more creative in the kitchen and takes a deep look into the culinary traditions and culture of the South. This program was sponsored by Le Creuset‎. “My mom was a cook growing up – it was the era of the Southern Living cookbook where everything was a Campbell’s Soup based concoction. It was better than fast food but still a disconnected world I grew up in.” [19:00] –Filmmaker Andrew Grace on Sharp & Hot

Which came first, the chicken or the egg? This week on Sharp & Hot, Emily and Matt explore the bewildering issue, and invite chicken biologist Ron Kean to the show to provide some professional insight on some caller questions. This program has been sponsored by Le Creuset. Today’s music provided by Takstar. “Why would you hypnotize a chicken? It’s not carrying a wallet; you can’t take it’s money!” [21:00] Matt Wang on Sharp & Hot

This week on Sharp & Hot, co-host Matt Wang returns! Emily and Matt answer a caller question from last week’s episode about healthcare and taxes. Then Emily tells us about raising chickens at her house and the complications involved in selling their eggs. After the break, the hosts discuss the gluten-free trend that has been sweeping the country over the few years. This program has been sponsored by Le Creuset. Today’s music provided by Dead Stars. “You should have to take a semester in high school to break free from that…” [19:00] Chef Emily Peterson on Sharp & Hot

This is Matt Wang’s last week as a co-host on Sharp & Hot! Emily and Matt discuss the life of a cook, and how it can be difficult to lead a normal life in this profession. Then Emily brings up the debate of undercharging for bar food in order to charge more for drinks, and Matt provides his counterargument. Later, we get some caller questions about breaking the habit of a poor diet. Tune in for all this and more! This program has been sponsored by Le Creuset. Today’s music provided by Space Ghost. “I definitely think the kinder, gentler restaurant business is happening in a lot of ways.” [11:00] Matt Wang on Sharp & Hot

This week we pick up right where we left off as Matt Wang joins us again for Sharp & Hot. Matt and Emily discuss the recent buzz over Whole Foods list of foods that they refuse to carry. After the break, they talk about a number of gross things they have seen in restaurants. Tune in to hear what strange things they’ve encountered! This program has been sponsored by Le Creuset. Today’s music provided by Takstar. “I can’t cook at home. I learned how to cook in restaurants, so I can only cook for an army.” [11:30] “The agency of self control is not on Whole Foods, it’s on you.” [16:45] Matt Wang on Sharp & Hot