Categories
Audio Food Podcasts

Richard Morgan shares how he writes stories about food

I had the honor of hosting Richard Morgan on my new show, Easy Cook Bear, where he opened up about his food writing process and shared stories about surviving COVID-19, finding a complement for New York in San Francisco, why he doesn’t want to eat recipes from Rachel Ray, and more.

Listen/Subscribe

You can listen to the episode embedded from YouTube above, or subscribe on the podcast platform of your choice.

About Richard

Richard Morgan is the author of the memoir Born in Bedlam and a freelance writer whose work has been published by The New YorkerThe New York Times, New York magazine, AFAR, The Awl, BBC, Bloomberg Businessweek, Bon Appétit, CNN, Condé Nast Traveler, The Economist, ESPN The Magazine, Esquire, Fortune, GQ, Los Angeles magazine, National Geographic, NBC, NPR, Playboy, Rolling Stone, Smithsonian, Slate, Travel + Leisure, ViceVogue, The Wall Street Journal, The Washington Post, Wired, and others. His assignments have sent him to a research station in the Arctic, wool farms in Australia, gay bars in Cuba, pizza contests in Italy, the refugee camps of Palestine, a rainforest treehouse in Peru, the foodie capital of South Korea, the oldest magic shop in Spain, foraging forests in Sweden, olive oil wrestling matches in Turkey, the Royal Family’s hatters, and Brooklyn. As much as he can, he lives in New York.

Before journalism, he was a missionary in China, a ranch hand in Colorado, and a hitchhiker in Costa Rica.

source: charmandrigor.com

Links to things referenced in the show

Categories
Food Podcasting Podcasts

Easy Cook Bear – Episode 1

I’m proud to announce the launch of my new podcast, Easy Cook Bear.

Easy Cook Bear is a food and culture show about how we cook, connect, and create. My guests and I share stories, swap recipes, and explore the creative processes of people who make art, culture, food, music, and more.

I interview Antonius Wiriadjaja on the first episode of the show.

Antonius is an artist and educator. He cooks meals and turns them into face masks for his Instagram project @foodmasku.

Antonius was born in Jakarta, raised in Boston, and is currently based in New York City. He’s also a survivor of gun violence who blogged about his recovery.

Links to people and things referenced in the episode:

FoodMasku: https://www.instagram.com/foodmasku/

NY Times “5 Art Accounts to Follow on Instagram Now”: https://www.nytimes.com/2020/09/16/arts/design/instagram-art-accounts.html 

Antonius’s personal website: https://resume.antoni.us/

ITP (Interactive Telecommunications Program) at NYU: https://tisch.nyu.edu/itp

How I Survived a Gunshot to the Gut: https://gunsurvivor.antoni.us/

Merche Blasco: https://www.newmusicusa.org/profile/mercheblasco/

Gabriel Barcia-Colombo: https://www.gabebc.com/ 

Krewe de Fromage: https://www.instagram.com/krewedefromage/

Julie & Julia: https://en.wikipedia.org/wiki/Julie_%26_Julia 

Baldor Food: https://www.baldorfood.com/

Seamore’s: https://www.seamores.com/

Categories
Creative Writing News

Six Words Fresh Off the Boat: Stories of Immigration, Identity, & Coming to America

The Six-Word Memoir project and ABC’s “Fresh Off the Boat” team up to capture hundreds of moving stories of immigration, coming to America and family history. This video features Six-Word Memoirs by Academy-Award winners and politicians, small biz owners and military personnel, parents, students, and everyone in between. Read more unforgettable stories from Aziz Ansari, Chimamanda Ngozi Adichie, Neil Gaiman, and many more people of all ages and descriptions in “Six Words Fresh Off the Boat: Stories of Immigration, Identity, & Coming to America.”

Recognize anyone? 😉

Categories
Cooking Food Holiday

Coconut Spice Mochi Brownies

Enjoy this mash-up of brownies, gingerbread, and Hawaiian butter mochi. This is a super simple holiday dessert recipe that packs a ton of tropical flavor.

Recipe:
1. Preheat oven to 350 F / 180 C.

2. Mix wet ingredients in a bowl:
* 6 eggs (beaten)
* 2 teaspoons of vanilla extract
* 1 can (400 ml) of coconut milk
* 400 ml of cow’s milk (use the can of coconut milk to measure)
* 1 stick of butter (melted)

3. In another big bowl, mix the dry ingredients:
* 2 cups of mochiko (glutinous or “sweet” rice flour)
* 1 cup of unsweetened dry shredded coconut
* 1 cup of unsweetened cocoa powder
* 1.5 cups of coconut (or brown) sugar
* 1 teaspoon of baking powder
* 1/4 teaspoon of salt.
* Optional: since this is the holiday season, I kicked things up by adding1/4 teaspoon of each of the following dried powdered spices: cinnamon, cardamom, black pepper, nutmeg, ginger. If you really want to live on the edge, you can put some cayenne pepper in this too.

4. Pour the wet ingredients into the bowl with the dry ingredients. Mix well and pour into a 9 x 13 inch (33 x 23 cm) baking tray. Bake for 1 hour. Enjoy!

These brownies are great by themselves or warm with some ice cream, or you can always reheat them in the microwave or a toaster oven to serve later. If you want a drink pairing, port wine works well. Or a not-too-smoky whisky.

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Categories
Design Food Foossa

Partnership with PareUp

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The Foossa team is pleased to announce our partnership with PareUp, an upcoming mobile app that brings people and businesses together to save good food from the trash. We are investing in the company and are designing the interface for the app, which will launch in the New York Area later this year.

PareUp is developing a mobile marketplace for excess food. Retailers post their surplus or expiring food for a discount. Users find delicious goods to save from the trash. Want to become a retailer? Got a tip? Contact us at info@pareup.com.

PareUp in the News